My fiance really likes green salads with fruit, so I wanted to try this one. I tried another salad with pears and feta and didn't care for the combo, so knew in advance I would change the fruit. I used iceberg and spinach (what I had); made the dressing per the recipe; used fresh sectioned oranges; no cheese. We very much enjoyed this salad. And...glazed walnuts would probably be very good in this salad; add another dimension.

OMG! This was sooooo good! I don't usually cook with any kind of chicken except boneless, skinless chicken breasts, but decided to try the dark chicken for a change. (BSCB can get b-o-r-i-n-g.) Well, I bought a package of chicken thighs, bone-in. Wow. I don't know if my package was any different, but I ended up trimming a lot, eventually ending up with about 25% waste (skin and fat). So, I decided to use half chicken thighs and half BSCB. The only other change (that I can recall) was that I crumbled the sausage instead of slicing. Served with garlic mashed potatoes. Delicious.

My fiance declared this minestrone 'better than Olive Garden's'. And I agree! What I did differently: crushed tomatoes for tomato sauce; fresh green beans; much more spinach (stemmed and chopped coarse, even tho I did use 'baby'); just two zucchini; ditalini pasta. What I will do differently next time: blanch the green beans; use one zucchini (even two was *plenty* for us); maybe another can of beans; maybe a can of whole tomatoes, broken up. I think keeping the pasta separate is key! I used the ditalini based on another reviewer's suggestion that ditalini holds up better in soups. I did make a second batch using red beans and didn't care for them much. They were smaller and mushier than the kidney beans. And one more note on the prep time: maybe I'm slow, but I spent an hour preparing the vegetables; much more than the thirty-five minutes indicated on the recipe. But, I did stem and chop the spinach and also used the fresh green beans. But the end result was well worth it!

This soup has a terrific broccoli flavor! I don't care for the over-thick, over-cheesy soup with a few bits of broccoli floating around, so this soup where the cheese complements, but does not overwhelm, was perfect. I used a bit less flour, but the full amount probably would have been okay. I made sure that the sauce was fully 'cooked' by bringing to a low boil and then simmering for a bit, before adding to the broccoli. I didn't have quite enough Velveeta so used nine ounces Velveeta and four ounces pepper jack. Oh, yeah...and I had ONE potato. Whaddya gonna do with ONE potato? So I boiled it, smashed it, and threw it into the soup pot. I will definately use this recipe again, and the preparation method. I like celery with broccoli, and potatoes, so will try that next. And then cauliflower. (PS: I buy four-pound bags of broccoli florets at Sam's. I slightly mashed the broccoli with a potato masher, right in the pan.)

An excellent choice for leftover ham! Very good flavor and not a smidgen of leftover appearance or taste. The sauce came together well at the end; liked not using 'cream of'. I used broccoli in place of carrot; just sounded better to me with potatoes, cheese, and ham. Also doubled the celery. I also changed the methods, as I generally don't care for boiled veggies, and I tried to cut down on the number of pans. Cooked the potatoes in the microwave in a casserole dish. (Which if I had used a large enough casserole dish, I could have used for the final dish!) Sauteed everything else in a skillet, and used that skillet for the sauce, after dumping the veggies out. (Saute the onions and celery first, til nearly transparent, then add the broccoli and green pepper.) I gave the sauce two tiny sprinkles of cayenne and one of nutmeg. (My standard for white sauce.) Next time I may add a bit more of the 'seasoning' veggies: onion, celery, and green pepper. Thanks for the recipe! PS: Watch the size of the casserole dish. The main ingredients add up to 6.5 cups which is a half-cup more than a 1.5 qt dish.

Love the salty-sweet; long-time favorite. Here's some info on my proportions: my 16-oz bag of Classic Style Thins (heart-shaped) had about 7 oz, just over four dozen, 'perfect' pretzels. The rest were broken. No, the bag didn't LOOK like someone stepped on it! Anyway, I used Twissors (tweezers with handles like scissors; yes, they were new) to dip in a mixing bowl over a pan of simmering - just below boiling - water. Started with six ounces of white chocolate squares but ended up using ten ounces, adding two ounces at a time. I dipped the whole pretzel, not just part. At first I was disappointed that the pretzels didn't look all that pretty, the chocolate seemed thin. But after they cooled, and I tried one, I'm perfectly happy with the lighter coating. Really tasty, perfect sweet/salty. I dipped the pretzel in the chocolate, used the Twissors to flip it over, then picked it up, let it drip for a second or two, then knocked it (gently) against the side of the bowl a couple of times. This seemed to work well as the pretzels were fully coated, but weren't sitting in a pool of chocolate after they were put on the waxed paper. When I finished a tray, about a dozen, I set them out on the deck for a few minutes, covered, as it's about 30 degrees with light freezing rain/snow. I'm storing them in a plastic container with sheets of waxed paper between. I've not had a problem in the past with the chocolate melting after it's hardened...we'll see!

Very good. Not quite as dense as I recall carrot cakes...but very good. I cut the sugar in the cake to one cup white and one-half cup brown to cut carbs, and also cut the sugar in the frosting to three cups, just because the frosting was the right consistency at three cups. Did not use nuts due to allergies.

We like this altho my version could have been a little spicier. I could only find extra hot horseradish, so I cut back a bit, probably too much!

My first time with pecan tarts. I should have realized when mixing the crust that the crust is more cookie-like than pie-crust-like. My crust was a little hard, probably due to over-baking. As mentioned by another reviewer, the ingredient list does not list 'pecan halves'. Fortunately, I had a bunch of pecans in the freezer and was able to select enough presentable halves. I used a twenty-four section mini-muffin pan and felt that my crust was a bit thick in places in the bottom. Had the crust been thinner, I would have had many more than twenty-four. I had at least half the filling left, so...? The taste of the crust and filling was very good. For those who try this recipe as first-timers, just be aware of the quantities/ratio of crust and filling.

I followed the recipe exactly, using Milky Way candy bars. I couldn't get the candy bars and butter to mix together while melting. I finally used my hand mixer. The recipe says to use a 7X11 pan and cut into 32 pieces, which yields a serving size of 1.375 x 1.75. (This is was important to me because of the carb count.) The chocolate topping was too thick. Topping that thick should be actual frosting, or much thinner, maybe drizzled (IMHO). Then, for anyone concerned about peanut allergies, don't make these with Milky Way. The label Milky Way label says 'may contain peanuts' not the more general 'made in a facility'. I probably won't make these again given how much everyone likes the traditional recipe anyway, the carb count, and the peanut allergy, but would not discourage anyone else from trying the recipe as those are all very personal reasons.

We were under-whelmed with this salad, but I may try the recipe again because I don't think my apples were the best quality (not all that cruncy or crisp) altho I just purchased them that day for the salad. Also, I purchased French Vanilla Cool Whip, great for pie but perhaps not for the salad. I think the recipe should specify the type of apple, or at least specify whether to use a tart or sweet apple. Next time I will use tart, and maybe more dates.

Well, I think this is probably a great recipe, although my bubble ring didn't turn out all that well. Something happened to my syrup. It wasn't syrup, and I had to spoon buttery brown sugar chunks onto my bubbles. Long story...let's just say I was in a hurry and had lots of interruptions. I doubled the pecans because I didn't have any cherries and had too many pecans, which I didn't think was possible. Bottom line is that the bubble ring looked strange and tasted good, and the plate was empty at the end of snack day. Hopefully I can update my review with more valuable insight than how I messed up this recipe!

Very good. I didn't have all of the ingredients to make exactly as written. Served with mashed potatoes and salad.

My search for vegetarian chili is over! I made a mistake on one of the main ingredients, so my finished dish may be a little different, but the ingredients and especially the methods will surely yield a flavorful chili. Also, wanted to use TVP instead of crumbles, and wanted to re-hydrate the TVP with a flavorful liquid, not just water. (More on that later.) So here is what I used, different from the recipe: one onion; no salt; no celery (didn’t have any); six cloves garlic; no pepper. For the canned vegetables, I’m old-fashioned about chili and just couldn’t see garbanzo beans and corn, so used two cans chili beans (not drained); one can black beans (well drained/rinsed); one large can whole tomatoes, hand-crushed. So here’s my mistake: I used 84 oz (3 x 28) crushed tomatoes instead of 3 - 28 oz cans whole tomatoes, crushed. So I had a LOT more tomatoes than I was supposed to have! And on the TVP: I mixed 3C crushed tomatoes with the chili powder, brought to a boil, and used that to re-hydrate 1.5C TVP. Followed the recipe's methods. Anyway, I ended up with a full-to-the-brim six-quart pot of chili. I really like it; just the right amount of heat for me, altho I may have diluted the spices with my abundance of tomatoes. (The institution-sized crushed tomatoes are about $3 at Sam’s and don’t have any added sugar… that’s how I ended up 84 oz tomatoes; probably why I mis-read the recipe!)

This was tasty. I'm rating a four... but having personal misgivings about Baked Ziti in general; probably won't make again. This is the second recipe I've tried. This one was a little dry; I had to add more sauce. (Used my own marinara; five cups, still had to add more.) First I thought baked ziti was a good, easier alternative to lasagna, but now I'm thinking I would - personally - rather make Italian-flavored goulash or baked pasta in marinara without the cheese to cut down on fat and cholesterol. I know this is entirely a personal preference, but given the prep, cost, and nutritional considerations, I'm not sure that baked ziti in general is for me.

I made this to top salad greens. Used oil instead of butter, which was a mistake. I would like to try again with butter and serve warm as noted in the instructions.

Very good. Used packaged Hormel Real Crumbled Bacon to cut down on fat and cholesterol, a must for us. Did not use corn or olives; personal preference. My fiance talked about the Spanish rice his mom used to make and we had some green peppers to use. We like this recipe and will use again.

Absolutely the best I've tried at home so far! Very near my favorite restaurant margaritas. I halved the alcohol after reading the reviews and doing my own calculations. I made my own sweet and sour, following instructions from an AR article: make the Simple Syrup recipe (on this site) of one cup water and one cup sugar, cool, add one cup lime juice. Didn't use Grand Marnier ($$$); maybe next time. Next time I would also like to try adding more lime juice to the simple syrup.

I didn't have all the ingredients. Turned out OK but I would like to try again and provide a more detailed and accurate rating.

I need to try again...used jarred jalapeno, seeds removed, about five slices, and didn't have any cilantro, dried or fresh. Was too hot for me, could not taste the avocado, just the lime and HOT. But am 99% sure this was due to my subs...!!