This was my first ever attempt at deviled eggs. These were good, but not earth shattering. I will try other recipes rather than settle with this one.

Good! I didn't bother mixing the garlic & cauliflower in a separate baggie, but did it in the casserole. I also added some cumin, italian seasoning, and onion powder, and used an italian cheese mix (and lots of it!) in addition to parmesan. I also prefer softer florets, so I cooked it about 10 minutes longer than called for as per other reviewers suggestions. Thanks!

VERY mild. I was running out of my regular brand curry...this was nice for a change and easy, but I prefer McCormick's - I know...sad but true.

This added a tasty extra umph to an apple crisp. Thanks!

Okay for something different. But pretty bland considering all of the ingredients. I doubt I'll make it again.

Good. Very sweet and decadent. I omitted the water, used 1/2 white sugar and 1/2 brown sugar instead of all white sugar, and used ginger snap crumbs instead of flour for the topping. I also used Apple Pie Seasoning from this website instead of just cinnamon, and loads of it.

Tasty. Followed it pretty much to the letter except added red and orange pepper to the mix. Served on basmati rice.

Good. I used 5 red delicious apples (I think it should say 6 cups rather than 6 apples) and mixed the apples in with the cinnamon mixture instead of layering. BTW - used 1/2 cup white sugar and 1/4 cup brown for the cinnamon mix instead of all white sugar. For the topping, I used 1 cup flour, 1/2 cup brown sugar, and 1 stick of butter (got it from another recipe that was close but not quite). Did not use a pastry crust on the bottom.

Something different. Changes (of course): 1) Used black beans. 2) 1/4 cup bread crumbs instead of saltines 3) italian cheese blend instead of chedder (just because I didn't have cheddar) 4) 1 minced clove of garlic instead of powder 5) Baked for 8 minutes each side at 350°.

I cooked the asparagus too long, so it was a little mushy, but the flavour was excellent! Definately something to make again.

Oh, hello! Yum, Yum, Yum!!! I added one minced jalapeno, 3X the sun dried tomatoes, fresh thyme, 2 cups italian cheese mix instead of parmesan and did not use celery. I used a box of rotini instead of lasagne noodes and just mixed it all together in one pot instead of layering (it all winds up mixed up anyway). I also used 1 tbsp butter + 1 tbsp olive oil to make the roux. This recipe made a ton. It is far from healthy, but who cares?! Tasty comfort food!

Not bad. The meat was incredibly tender. Flavour wasn't bad either, but I don't think sauerbraten is my kind of thing.

Woo hoo! It was a little bland at first but thankfully I tasted the mix first. I added cumin, cayenne and oregano. I did not coat the cakes with the extra breadcrumbs nor did I add the reserved liquid. I also baked them at 375 for 8 minutes on each side instead of frying. Ate them with a spicy french mayonnaise. Tasty!

This was okay. It was easy to make, but not all that. I followed the suggestion of others and did the shake n bake technique of coating the chicken pieces and used a whole jar of salsa. I may try it again with a different salsa, but not anytime soon.

Simple and tasty! I sautéed an onion and 2 cloves of garlic (instead of garlic powder), then added ground turkey. I then added some chili powder and cumin with the corn (about ½ a can) and tomatoes. As for the cheese, I used a Mexican 4 cheese blend instead of velveeta. I only used one pot – one that could be both on the stovetop and the oven – I’m lazy that way. Also I did not use noodles as I am a lo-carber. I liked it and it was fairly easy to do…nice for a weekday meal.

Right out of the bread machine, it was good! The honey taste was faint so I may try to add more next time.

I will definately have to try this again because I did not have enough jalapenos. One jalapeno yielded about 3 tablespoons. I tried to make up for that by chopping up a green pepper to make up the difference and adding cayenne to make it spicy...no good. It wasn't spicy at all. So that said, I will try one more time with enough peppers, eventually - no rush.Update! Tried it again with all of the necessary jalapenos and it became a rock...grrrr...okay, this one is not for me.

Not bad. I did have to double the broth and add more salt. But tasty.

I really liked the flavour of the herb sauce, but my chicken did not turn out well. I did, however, change the cooking technique, but it has been a previously fool-proof method. I doubled the herb sauce ingredients and tossed half with some chunked up potatoes, carrots, and onions. I placed that at the bottom of a slow cooker. I rubbed the chicken with the remaining sauce, even loosening the skin and getting some under there. I then placed the chicken on top of the veggies and slow cooked on low for 8 hours. The veggies had a wonderful flavour from the sauce, but the chicken was very dry and pasty, which amazes me because I just cooked some chicken breasts in this very same manner the night before and they were perfect. So I don't now about that. But I will try this again because the flavour alone was wonderful. I will just cook the chicken as specified and see if that works out for me.

Hey Hey! I made my own sauce! This is a great way to use up tomatoes about to go bad. I did not deviate from the recipe at all except to slow cook it on the stovetop instead of the crockpot. As such, I think it was a bit too salty. Next time, I think I will add mushrooms. This recipe definately has a lot room for creativity. FYI - one batch fills 2 28 oz (Barilla sized) pasta sauce jars.