Generic mac & cheese. Used 4 cups cheese as recommended by other reviewers and I am glad that I did. It was a lot of cheese for the amount of pasta, but that did make it a mound of cheezy goodness. I also skipped the breadcrumb topping and didn't miss it. Good and simple, but generic. As such, it isn't a keeper for me. But if that's what you are looking for, I would definitely try this.

At first I made it as written, with the following exceptions as per other reviews: 1) Used 2 avocados, not just 1 2) Used cilantro instead of parsley. I also used about 4 cloves of garlic that I roasted the other day instead of one raw minced clove. I let it marinade...the flavor was good...I liked the taste of the red wine vinegar. But something was lacking, there wasn't enough "bite" for me in it. And I don't really see what the feta added besides calories; it added no extra flavor or texture that was necessary. So I added about 1/2 can corn and 3/4 can black beans. Now I have something to munch on! I will make it again, but with corn and beans in place of feta.

Quick & easy meal! I didn't have onions nor garlic, so I used onion & garlic powders. I added one can of tomatoes with onion & garlic, decreased the oil to 4 tbsp (btw...that's 1/4 cup) and increased the peas to about 1 cup.

Good! Tasty and it helped clean out the fridge. I used one cup diced ham instead of chicken and omitted the salt since ham has enough. Skipped the nutmeg as per other reviews. Used 1 cup mexican cheese blend instead of cheddar & swiss and added 1 large chopped tomato. Oh! And I did not layer the egg mixture on top but rather mixed it together with all the other ingredients.

I have to say that I do not think this is as great as everyone else believes. It was a nice, creamy mac & cheese, but lacking in flavour. I picked it because I needed to clean out the fridge and lo and behold here was a recipe with all the extraneous dairy products I had on hand. So with that in mind, yippee! I followed the advice of others and added a little bit of milk and only used a bit of breadcrumbs on top. Also, as others have mentioned, for those who complained that it was dry maybe used a whole 16 oz box of pasta as opposed to the 8 oz called for. It was good and I will probably try it one more time, but for now, it's not a keeper. Thanks though!

What a way to clean out the fridge! Deceptively delicious considering how easy it is, in spite of my modifications: 1) Sauteed a little bit of chopped up onion, one minced garlic clove and a little bit of chopped green pepper in olive oil; 2) Added that to the egg & cheese mixture; 3) Used left-over ham deli meat; 4) Did NOT add seasoning salt since the ham is salty enough; 5) Added some canned peas and one can of diced tomatoes. Yum! One note...this did take 1 hour to cook in my oven.

I am updating my review! I added sausage (didn't before) and YUM! My changes were: 1) Halved the amount of dressing and used 2 vinegars: so ... 1/4 cup olive oil, 2 tbsp red wine vinegar and 2 tbsp balsamic vinegar; 2) Even though I halved the amount of oil and vinegar, I still used the listed amounts of spices; 3) Used rinsed marinated artichokes instead of mushrooms; 4) 1 1/2 roasted red peppers instead of raw; 5) 1 cup of crumbled feta; 6) Omitted the olives; 7) Added a small dash of salt and lemon juice. Wow...those seem like a lot of changes but I don't think it affected the overall essence of the dish. Definitely let it marinate overnight. BTW: This is an embellished version of Greek Pasta Salad III...stick with this one.

Basic salad recipe. Not a keeper though...see Greek Pasta Salad I which is also on allrecipes. It is a more flavourful version of this recipe. Exactly the same except with more tasty stuff in it.

Good! It is woodsey, mushroomy...but not too much so. After reading all of the reviews, I decided to change some things in order to avoid veggie mushiness and soupy barley: 1) Sauteed onions, garlic, & celery until onions are caramelized; 2) Added 1 cup barley (instead of 1/2), chicken broth (instead of veggie), mushrooms, chickpeas, and some spare spinach that I had on hand. I also tossed in some teriyaki sauce and cayenne pepper; 4) Simmered for 60 minutes before everything was at a texture that I like. I just kept tasting it every so often after 45 minutes until it was at a point that I liked.

Changes: 1) Used 1/2 white sugar and 1/2 brown; 2) Added some pumpkin pie spice; 3) Used 3 bananas, mashed; 4) Made mini-loaves which took about 45 minutes to cook. Not bad, but not a keeper. I might try it one more time.

Not bad for something different.

Okay. It's missing something, but I can't put my finger on it. Maybe I just prefer creamier caesar dressings.

This review is for the salad dressing only. This is good stuff!!! Thanks!

Alright. I may wait and make it again in the summer when I have fresh basil & thyme as the hard bits did tend to nestle themselves in my front teeth. I did add some splenda to it, as it was far too tangy as is, and let it sit overnight before eating.

I've been making popcorn this way for years. Be sure to sit the bag up, not down on its side. And if your microwave does not have a turntable, turn your bag every 30 seconds or so. If a lot of kernels have popped, I put them in my serving bowl and then continue microwaving the rest. Oh, and I use I Can't Believe It's Not Butter spray and Butter Buds for a low cal snack.

Great for parties! It's basically the cream cheese/sour cream layer of a taco dip in a wrap. I used taco seasoning (also from this site) instead of the ranch dressing and drained the salsa before mixing it with the cheese. I added oven roasted turkey on some of the wraps. I did refrigerate the wraps all day before cutting them; I did not have problems slicing them as others did. So maybe they did not chill them long enough? I also did not have any problems with soggy wraps; maybe the draining of the salsa took care of that. This definitely will be saved as a good party recipe. Thanks!

Yum! My only change was to use 1/4 cup chili powder and 1/4 pepper flakes instead of the full 1/2 cup flakes.

Did a trial run last night to see if I liked this enough to make it for a superbowl party...and the answer is no. I followed the advice of others and only used 8 oz ketchup and 1/2 the amount of brown sugar. Girl likes her ketchup, but this was way too ketchupy, sweet and vinegary, all at the same time. Not a good mix of flavors, IMHO. Thanks anyway!

A keeper! I actually got 8 enchiladas out of this rather than 20, but they are a tasty 8 none-the-less! I did not fry the tortillas and don't miss it. I also topped them with Red Enchilada Sauce before the cheese. That I cannot recommend...but I will find another enchilada sauce and do this again!

This is good as far as being a tasty red sauce is concerned. But growing up in a latino household...this is not grandma's enchilada sauce. It tastes like an italian styled sauce more than a latino one. But it is good, with a few tweaks. As others, I used tomato paste instead of sauce, broth instead of water, and doubled the chili powder and cumin. Used it with Shredded Beef Enchiladas, also on this site.