One of the best zucchini muffin recipes! Perfect as is (five stars)! But along with the others, adding a twist to them is always fun! I made them into a semi-glorious morning muffin by adding a handful of raisins and a shredded carrot. I also used have wheat flour..that's just a given whenever I bake. Truly wonderful! Thanks for sharing!

I'm sorry, but I guess I'm in the minority on the reviews for this recipe! Our family thought it was pretty tasteless (the sauce). I found it difficult to thicken and had to add more flour than called for. We wanted more of a substantial meal so I added some pre-cooked (Perdue) chicken. No matter...nothing seemed to help this recipe! I know it's supposed to be light, but there has to be something more to this sauce! I will continue to look for a light(er) version of alfredo!

Verrrry light and moist! These are wonderful! I might just use this as my main banana bread (loaf) recipe! One reviewer stated these are not as dense as they would like; personally, I LOVE the light and fluffy texture! I made them AS IS. No additions or substitutions. The recipe made exactly 24 mini muffins. I don't know how someone got 48?! Perhaps because I fill my mini's to the top of the tin? They *do* bake a bit longer than the specified 10 minutes ~ I went about 13 and that was perfect! Again, could be because I filled them to the top! A keeper for sure! Thanks for sharing!

Wow! This was awesome! We'd never tried bulgur before and we really enjoyed it in this easy skillet dish! I have to agree about the moisture content...although we didn't think it was dry, per se; but could have been a bit more moist. Having said that, I will add either a little more chicken broth or water, about halfway way through cooking next time. The taste/blend was wonderful! DH said this was one of the most satisfying meals he's had in a while. I served this with a simple green salad (just sweet onions) with oil and vinegar for the dressing. I love one reviewer's addition of wheatberries ~ yum! I will have to try that next time!

The best pasta salad our family has eaten! DH doesn't usually care for any type of pasta salads, but he LOVED this one! The only thing I changed, was using just ONE bottle of Italian dressing. You can always add more at the time of serving. And, personally, we all felt that the one 16 oz. bottle was just fine! Very good! Thanks for sharing!

The family loved this stuffed pepper recipe! It was wonderful! I try to rate the recipes as is, meaning I don't alter them ~ the FIRST time. If I feel the need after trying as is, I will do so. BUT, in this case, I had to alter two things...substitutions because I had no choice! First, I used monteray cheese instead of cheddar (it was all I had on hand. Well, that and mozzerella!). Second, I had no tomato soup, so I used a can of crushed tomatoes and added a bit of water and s&p. Pour that over the top. But I wouldn't have changed a thing from the original recipe! This is a keeper, for sure!

This was so delish! Simple to make, very few ingredients, which was great! I did not change a thing...plain and simple! I made it using fresh peaches and that was the only time consuming part of this cobbler...the peeling and slicing. Those people who used fresh fruit (peaches, pears, apples, etc.) need to slice them on the thin side in order to avoid them being "uncooked". This avoids having to cook them beforehand. Absolutely wonderful! I can't wait to try this with fresh picked apples this fall! Thank you for sharing this marvelous recipe!

These are good muffins. Not lemon-y enough for us. However, I should say that I did *not* make the lemon glaze. We don't "do glaze" on muffins:~) That just makes them too sweet. At any rate, I changed a couple of things. I actually used the 1/3 cup of fresh lemon juice IN the muffin batter (vs. in the glaze). I made mini muffins with this recipe (24) and ended up with batter left; enough to make four full sized muffins! The batter was very thick and a bit difficult to work with. Definately not pourable. Pretty much near the consistency of cookie dough. I will cut down the amount of poppy seeds next time. 1/3 cup is way too much (and I love poppy seeds!). Most recipes call for 2 tablespoons. I think I will start out with that next time and just eye-ball it to see if I need to add more. The muffins are moist enough...but really good with a bit of butter! I will make these again and perhaps add more fresh lemon juice. I really thought the lemon yogurt would give them a kick, but it didn't.

This was a good baked haddock..not the best one I've ever made, but worth four stars. I did a couple of things differently. I actually brushed on the melted butter vs. drizzling it ~ you get a more even, better coating of butter (thus browning better) when it's brushed on. The other thing I changed was using Panko bread crumbs. That's just because Panko are the only type we use >=.=<

My quest for oven fries has ended with this recipe! The "ah-ha" came to me when I read about the sugar making them crisp. That is the key! These came out incredibly crispy and tasty! I *did* make a couple of changes (after making them the way the recipe was posted once). I actually omitted the cayenne. We love spicy..but not necessarily in fries. I used 1-1/2 tsps. of salt (that did the trick as far as taste goes) and I used olive oil instead of veggie oil. These are the best oven fries I've ever made!

While this was good, I prefer more of a glaze on my tenderloin. This is pretty much a tradtional type of recipes; with the salt/spices acting as a "cust", for lack of a better word. Do follow the the advice and make SURE the seasoning blend you use does NOT contain salt. I thought the one I had on hand, didn't contain any, so I added the salt to that and was ready to use it. Thought I'd check the tast...just to be sure and it was soooo salty!! I'm glad I checked it. I think this recipe is worth a try for those of you that like the traditional type of tenderloin. Experiment with different spices too. The salt *does* add something to this recipe; I wouldn't change the amount.

Okay, here's the deal. One of the best, most simple raspberry pie recipes I've come across. A couple of things to share with you. First, I've read about "watery" pies. One thing that contributes to that, would be the ripeness of the raspberries (more moisture). Another thing, would be the amount of water that might be left upon washing them. If they are not thoroughly dry, that moisture (along with additional water used in the recipe), might make for a more "watery" pie. I used 4 tabelspoons of water (instead of 6) because my berries were still wet from washing. I also added an additional tablespoon of tapioca. As far as tartness, that I've seen people mentione...again, it's the ripeness of the berries and it's hard to tell if you're buying them in the store and can't taste them. So try a berry before making the pie at home. If it's too tart for your liking, add more sugar than the recipe requires. I added an additional 1/4 cup (total 1-1/2 cups). I also brushed the crust with egg white ~ yummm....a perfectly golden crust! This was awesome ~ the whole pie gone in two days (with just two people ~ yikes!)

I tried these ribs as a last resort. If they didn't come out, or we didn't like them..I was done with ribs! They are fantastic! Such a simple recipe, yet the meat was soooo tender. I used boneless ribs and they were moist and flavorful. I took the other reviewers' comments as well..added a bottle of beer (ale, to be exact), and a huge clove of garlic, sliced really thick. I also did my onions in thick wedges. Next time I make these, I will only use one bottle of bbq sauce; using two is pretty wasteful considering all that is left over (even with boiling it down and using it to baste the ribs on the grill). I didn't care for taking the time to boil down the liquid. Next time I will keep the second bottle on hand for basting and using to dip the ribs in (upon serving) if desired. Again, fantastic recipe and thanks for sharing!

This was a really delish marinade! The only reason I didn't give it five stars, was because it didn't really live up to its name ~ the marinade wasn't orange-y enough at all. In fact, my husband didn't know it had marmalade or the oj in it until I told him. That aside...the marinade made for a really tasty and tender tenderloin. It was not salty at all (compared to all the other marinades I've made). A hint here, for easier blending of the ingredients: melt the butter, then add the honey and marmalade, stir with the spoon you used for the honey...and it will slide right off the spoon ~ not sticky and no waste =^.^= ~ then add to remaining ingredients. I also covered it with foil for the first 15 minutes or so, uncovering it during the final 5-10 minutes.

Outstanding! This was one of the best ham salads we have ever eaten! I made some changes: I cut the recipe down to six servings ~ and that *still* made quite a bit of salad! I, too, omitted the green pepper and salt (most ham is salty enough already!) and found it to be perfect without it. Another thing I did was to use the "chop" button on the blender for the ham; then I threw everything into a big bowl and mixed it up. What a great way to use up the left over ham from Easter dinner! Thanks for sharing ~ this is wonderful!

This was very tasty, although I wouldn't quite call it "stew". It was more like soap loaded up with great ingredients. This would go well over pasta, served up with some crusty Italian bread. The taste was wonderful. I *did* make a some changes; I used four cloves of garlic instead of two; sliced up a stalk of celery and used two carrots (not too thinly sliced, more like 1/2" or so) instead of one. Another reason this didn't get a full five stars was prep/cook time. It is one of my biggest peeves when checking out recipes. IT took me longer, from start to finish, than the author's total time ~ about 45 minutes. Not a big deal, but when you want to have dinner on the table at a certain time, it's kind of frustrating. I will make this again and serve it over pasta next time!

This was a yummy, tasty recipe. I've made several varieties of salisbury steaks ~ my favorite is using condensed cream of mushroom soup (a less work as far as making the "gravy". But I did make it this time..using canned beef broth (not boullion) with half the amount of milk (adding a bit more if necessary to get the right consistency). Overall, it's a really good recipe.

Fantastic! My whole house smelled like our favorite Mexican restaurant! I agree with Taylor..I cut the recipe in half as well and it STILL made more than enough! Hopefully, it will freeze well. A couple of "serve with" suggestions. I made homemade quacomole ('course you can buy it too!), salsa, sour cream, green onions (scallions ~ for garnish) and corn chips. Sort of a big "fiesta"! I didn't change any of the ingredients...we love olives . When choosing the sauces, chiles, etc. you can opt for hotter varieties (to those of you who thought there wasn't enough flavor/spice) or, as was suggested, add hot pepper sauce, cumin..whatever. We loved it and it's a keeper! Thanks for sharing!

I am giving this the full five stars because it is a totally fantastic meal! Soooo tasty (albeit rich =^.^=). I made a couple of modifications and highly recommend them. I should also say, that this recipe took much longer than the said 30 minutes (between prep and cooking), but it's worth it. I diced up the bacon and cooked it up before adding to the other ingredients (who likes droopy bacon??). I cut the chicken up into thin strips after cooking it; it's nice to have the soft, moist white meat of the chicken (vs. cutting the chicken prior to frying ~ gets the crispiness all the way around). Also, please don't skimp on the butter..it's really a big part of this dish!

Fantastic! What a gourmet pizza! A couple of things..I, too, used about 3/4 the amount of gorgonzola and actually made a larger pizza; using about 14 oz. of dough. We used half the amount of sugar for the onions. I would advise NOT to omit it..just use less; it creates quite a nice taste. We also used 7 cloves of roasted garlic. I wouldn't use fresh..the roasted (because of the sweet,caramlized taste) goes hand in hand with the onions. A really nice addition! This is going in my recipe rotation for sure! Thanks for sharing!