I had to microwave it for about 30 seconds, and then let it sit for a few minutes so it had time to thicken. Great flavor.

Very creative, and tasty too! I made it as the main dish for a weeknight veggie dinner, and I served it with homemade marinara sauce, garlic breadsticks from a local bakery, a tomato and mozzarella salad, and a green salad. Given that I surrounded it with an Italian theme, I will most like add garlic and possibly Italian seasoning when I make it again. Thanks for contributing this--it's definitely unique, easy, and yummy.

Flavor was fantastic. Great way to use up a big lot of strawberries. Only issues for me were that the bread didn't rise like a typical quick bread, and also, the moisture from the strawberries made the bread a bit mushy in some places, especially in the middle, so much so that the middle wasn't servable. I threw it out, and served the rest in "cake-size" pieces, and called it strawberry cake.

All in all, I thought it was a great recipe...very classic with easy-to-find ingredients. The important step seems to be the 2-hour marinating time in which the fruit and the rum get "happy". I used a white merlot for the wine, and it was well balanced. (I don't care for really dry, woody wines.) Alcohol content is really personal preference, and for me, this recipe had twice as much rum as I'd like, so I will cut the rum in half next time. All the party goers enjoyed thje sangria as well, but most chose to cut it with Sprite or OJ. I will definitely make it again with less rum. Thanks for sharing this :-)

Was looking for a recipe that called for ingredients I usually have on hand. Instead of using regular ketchup, I used Stonewall Kitchen spicy ketchup and it was good. Next time I will use regular ketchup so I can compare.

Right on. I have mint growing wild in my yard so it's always available. I like how this recipe calls for sugar that you mix in when preparing the drink. I know some will argue simple sugar is a better way to go, but I thought the results were identical. When I made this, I didn't have club soda so I used carbonated spring water and it was a little less tart. I'm going to keep making it with carbonated water.

If you closed your eyes while eating this recipe, you'd swear it was a great BLT sandwich. I didn't have mayo on hand, so I substituted Miracle Whip and it was OK, but next time I make this, I'll be sure to make sure I have mayo. Mayo is a little richer and would make it even better.

Reminded me of Reese Pieces candy on the first bite. It is a tasty dessert and large enough to feed a crowd. (If you're not cooking for a crowd you should consider freezing portions of it so you can take out just enough at a time to curb your peanut butter craving.) The baking time for me was about 30-35 minutes, although I used a stone sheet so it could have been a factor. Other than that, the recipe resulted in a perfectly prepared cake so thank you.

I liked this soup. The tortellini was hearty, and the spinach added color, flavor, and nutrition. I used 3 boullion cubes instead of pre-made broth. (I didn't want to use 4 even though I could have because I was afraid it could get too salty.) I also used a larger bag of tortellini--almost twice what the recipe called for because I could not find anything smaller. I will make this again sometime as a weeknight soup. It's a super easy recipe, and the ingredients (spinach and tortellini) store in the freezer.

I try lots of new recipes all the time, and I'm glad I tried this one. It was my first shepherd's pie. My husband said this one didn't "wow" him like most of my other new recipes do, but it could be because it's a more traditional meal. I liked the onion and pepper mixed with the beef--anything to add extra veggies and flavor to a dish. My pie dish overflowed slighly when I made the pie. I was using a frozen pie shell. I packed the meat mixture down as much as I could, and then added the corn layer, and then when I added the potato, the corn layer was oozing out of the pie on the sides. If I make this dish again, I think I'll use my own pie dish with a ready-to-bake crust, and I'll prepare it in a bigger dish.

Exceptional dish. With so much great flavor, it's hard to believe it's really a salad and has lots of nutritious ingredients. It's also got wonderful texture and color, and it is great as a dinner entree or a party salad. My favorite part about making this recipe was that I could guesstimate most measurements so I didn't have to fill up the sink with dirty measuring cups and spoons. I will be making this one again and again for its vibrant flavor, and I'll be sharing it with those family members who don't usually enjoy salad--I know they'll love it.

I like this recipe. The nachos give the dish great texture, and if you have kids helping you in the kitchen, they can help crush the chips. Also, the corn is a good addition to the meat mixture. It makes the meat layer more filling without as much meat. Also good for color too. All in all, this dish was fun to make, serve, and enjoy, and my husband liked it better than Ortega's enchilada casserole that I used to make about once a month. One other plus...I liked that this recipe called for salsa rather than enchilada sauce because sometimes my grocery store doesn't have enchilada sauce in stock, and it's never a bad thing to have leftover chips and salsa. Yum.

I tried it to see if it'd be an improvement over a traditional meatloaf, but when I tasted it, I thought there were too many flavors and the great taste of meatloaf was lost.