True, more of a method than a recipe, but still very tasty - and it's certainly not like I thought of it! I played a little fast and loose with amounts - one and a half huge onions, 2 fresh red peppers plus the remnants of a bag of frozen ones, an entire jar of pasta sauce and a bit of water. I used hot turkey Italian sausage and two pre-cooked chicken ones that I had leftover. I didn't brown any off the sausage first, although I considered it, and it turned out to be fine that way. Made a ton with all my additions. We ate it on hoagie rolls with shredded mozzarella tonight and will eat it again over pasta in a few days. Thanks!

Great idea! We really liked these. Use whole wheat wraps to try and make it a little healthier.

We really liked this. I used a red onion because I was out of white, but I doubt that made a difference; I also used low-sodium broth and reduced-sodium chicken base, and can't imagine doing it any other way as the results were plenty salty. (I was actually a bit concerned about the salt level after the first tasting, but in the finished soup, the egg yolks and the lemon juice go a long way toward mellowing out the saltiness.) The lemon and the chicken, combined with the egg yolks, make for a hearty but somehow light meal. I know other people complained about it being too thick, but that wasn't a problem for us; maybe because my egg yolks were on the small side. The only reason I gave it four stars instead of five was the chicken base, which was definitely a dominating flavor. It was by no means a bad thing, but I'd love to find a recipe that resulted the same depth of flavor without resorting to using such large quantities of such a processed ingredient. I'm not above using a bouillon cube or two, but six tablespoons was almost 2/3 of the jar I used, and . . . it just seemed like a lot.

These brownies were definitely tasty, but it's hard to find a bad brownie! Canned frosting isn't quite as yummy as I remember it being when I was a kid, so if I make these again I'll try to make my own, but I wasn't exactly overwhelmed with time and it definitely did the trick. The sour cream is really what makes these different; I do think it made them a bit tangier, but to be honest I'd have to do a side-by-side comparison to see if the tanginess was enough of an improvement to justify the additional fat and calories from the sour cream. I do think it might have cut the "mix-y" taste and they were definitely moist and deliciously dense. Thanks for the recipe!

This was quite good, and definitely has potential. I used BleuBelle's sauce suggestions (more or less: 1/3 C soy sauce, 1/3 C brown sugar, 2/3 C water, 3 big cloves of minced garlic, 1 T jarred minced ginger and 2 T Thai fish sauce, plus some crushed red pepper flakes) with 3 lbs of boneless, skinless thighs (more moist than breasts). I was in a rush, so didn't brown the thighs as thoroughly as I could have; the dish would have been tastier if I'd done that. I used the sauce mixture to deglaze the pan before adding it to the slow cooker, and cooked for 7 hours or so on low. I'm still not quite happy with the sauce; it was indeed very salty, although not inedible. I never have low-sodium soy sauce around, though. When the cooking time was over I tasted the sauce and thought it was a bit watery; I think that the water should definitely be replaced with something more flavorful, either fruit juice (pineapple, maybe, as other people have suggested, or fresh-squeezed orange; not sure I'd add actual chunks of fruit) or chicken stock. I took the meat out and reduced the sauce in a pan on the stove, which definitely boosted the flavor but left me with not as much sauce as I would have liked. I added steamed green beans and toasted slivered almonds, then served it over white rice. All in all, a good recipe! (The name has to go, though. "Oriental" went out of use about twenty years ago.)

Great, and so easy! Most veggie burger recipes have twenty ingredients and require tons of prep, but these came together in 15 minutes. I added extra jalapeno - all of a large one, seeded - and it wsa delicious. I'd suggest doing as another reviewer did and covering them as you cook to help them hold together better; mine did fall apart a bit but they were fine in the end. I served them on Portuguese rolls with avocado, red onion and tomato. The fella ate two!

I was really impressed with this recipe! It was very flavorful even though we started in on it early (after one hour instead of four). I mostly followed the recipe; as other reviewers suggested, I added some frozen peas (nuked for 2 minutes with a little water, because I forgot to drop them in with the pasta for a minute's worth of boiling), cubed cheddar, and sunflower seeds. Also, when I made the dressing, I used white wine vinegar (it was what I had, plus it has more flavor than white distilled) and added sugar to taste (honestly, probably only a tablespoon or two). I halved the recipe, so that could have affected the ultimate outcome, but one of the things that I really liked about this salad was that it wasn't super mayonnaise-y. The dressing was just enough to moisten it without making it heavy. Excellent!

Tasty enough, but super easy - no chopping involved! I used ground turkey, baked at 375, and covered the top halfway through with a little spicy barbecue sauce. Don't think I made any other changes.

Very good! Like many others I added half (roughly) of the spices to the biscuits themselves, and added the other half to 1/2 stick of melted butter to brush over the top. Took another reviewer's advice and added just a pinch of Old Bay. Also, I didn't have a "small scoop" so I used a 1/3 cup measure; the biscuits were the perfect size.

I did tweak this just a bit, but I have to say, I was shocked at how good it was! I used bacon drippings instead of actual pieces of bacon - not a big fan of bacon chunks - and that added a nice flavor, but I think it would have been fine without it. I also forgot to buy creamed corn so I made my own by cooking 10 oz of corn in 1 cup of milk, adding 1 tbsp. sugar, 1 tsp salt and pepper to taste; brought to a boil and then added a paste made of 1 tbsp. butter, 1 tbsp. flour and a little milk, then continued cooking until thick. I have to say, next time I'll try it the canned way just to see, but doing the corn this way was very tasty and not that much more time-consuming. It eliminated the need for additional corn that many reviewers talked about, and gave the soup a really deep corn flavor. I used the condensed potato soup - now if only there were a homemade swap for that one that was as easy as the creamed corn!

All in all, this is a good recipe; the temperature and baking time were perfect for my oven. Of course the amount of egg custard wasn't quite right for my pans, but to be honest, I haven't found a quiche recipe yet that fit perfectly - I think it depends on your pans and how full you fill them. I made an 8 inch round quiche and a 9 inch square quiche, and ended up using twice as many eggs as called for and just shy of twice the liquid, but we tend to like our quiche on the firm side. Great combination of flavors; I roasted the asparagus and went a little light on the bacon since we're not huge bacon fans.

This salad should really be called "Bacon and Mayonnaise Salad with a Tiny Broccoli Garnish." I can't believe other reviewers mentioned adding additional meat - there's a POUND of bacon in here, people! I knew ahead of time that we'd find that overwhelming, so I used less than a half a pound, and it was still too bacon-y. I ended up adding an extra three cups of broccoli to try and cut the bacon a bit. If you're a bacon lover, go for it, but it was too much for us. If I make it again, I won't use any more than three slices. (I did add twice the raisins and sunflower seeds called for, which I'd do again. And we both really liked the dressing; I used the full amount of vinegar, but only 3/8 cup of sugar.)

I tweaked this just a bit, for no particular reason; used 1 cup whole wheat flour and 3/4 cup white, and 1/2 cup white sugar and 1/4 cup brown. The mixture seemed a bit dry - could have been the whole wheat flour or even the day, flour is funny like that - so I added a splash of milk. They were delicious, and would have been even better had I had more than two bananas laying around! I thought they had just the right amount of chocolate chips; any more and they would have been chocolate chip muffins, but any less would have been a cruel tease. Thanks!

These are like the chocolate-chip-cookie version of an everything bagel. All of the flavors (except the chocolate) sort of meld together into a chewy, crunchy whole. I added a half-cup or so of leftover Heath bar bits, because why not, and rolled the cookies into golf-ball-sized balls before baking. I also added an extra 1/4 cup of brown sugar because I was short that much white. All in all, very tasty, and substantial enough that you're not so tempted to eat six at a time!

Not half bad, and definitely good for the amount of work (and dishes) involved. I halved the recipe, using milk instead of water and only the cream of celery soup (mushroom would have been better, but I didn't have that on hand). I added one tablespoon of soup mix to the filling and sprinkled the other over the top with a little bit of cheddar cheese. The chicken was surprisingly flavorful! I'll probably do this again. There are so many chicken casserole recipes out there, but I don't think I have one that uses so few ingredients.

I've eaten this all my life so it seems normal to me, but I guess I can understand how some people might find it odd. Those people need to be braver. This is fantastic: the sweet pears, the rich mayo, the sharp cheese . . . unreal! Serve it with a little of the pear syrup poured over the top; the syrup combines with the mayo into pure deliciousness.

Normally I roast asparagus, but this was just as easy and a nice change. I made the recipe as written because I was really, really low on balsamic, but I'm very excited to try switching the amounts of the balsamic and soy as other reviewers suggested. I also wonder if maybe it wouldn't be tasty to actually cook the asparagus in the sauce so the flavors have some time to concentrate -- but as written, still very good! UPDATE: switched the vinegar and soy sauce, and it was delicious! Also, added the sauce for the last two minutes of cooking time.

The glaze on this cake is killer, the texture is lovely and the spice balance is just right. Still tastes like prunes, though. I admit that it seems a little unfair to give something called "prune cake" a low rating because it tasted like prunes, but I got taken in by those Sunsweet ads about the individually wrapped prunes tasting like candy -- they don't -- and I was hoping to use them up in some fashion where I wouldn't have to taste them. Oh well. If you like prunes, or even raisins, try this. You'll probably like it. (By the way: heat the glaze over low heat, and stop once the butter is melted and the sugar dissolved. Don't let it boil and you won't have any problems with curdling.)

Very tasty! We were out of potatoes, so I used orzo instead (adding an extra cup of liquid to compensate for the way orzo absorbs water). I also used ground turkey sausage, half-and-half, and some chopped frozen collards - I think any dark green will probably work. I've never had the restaurant version, but we'll have this again!

Easy and tasty! I boiled mine for 2 minutes and used 3 1/2 cups of quick oats, as other reviewers suggested. They set up quickly, but not too quickly. We didn't need to wait an hour before we ate them.