I love this recipe, it's the one I turn to for potato salad now. The only thing I do differently is cut back on the relish, I use just a few spoons of it, and I sprinkle paprika on top for a little color. Love it!

I made this for a cookout and it was a huge hit. I did add one cup of thawed peas to it and let it sit in the refrigerator overnight and it was delicious! Definitely a keeper!

This was delicious! I used Supremo brand Queso Chihuahua shredded cheese instead of jack cheese because it was available shredded, and it tasted wonderful. Be sure to steam the peppers in a Ziploc for at least 5 mins like others suggested, this makes them so much easier to peel!

I give this 5 stars but was considering 4 stars because as other reviewers wrote, it needs a lot more broth to make it a soup. I used three cans of broth instead of one. I also used three large Italian sausage links, removed from their casings because that's what I had on hand. I added 1 teaspoon each oregano and basil, and a dash of crushed red pepper at the end, and this was really, really tasty! Great for a cold winter's night!

I did not like this at all and feel like I wasted my imported olive oil :-(

I saved a bunch of time by using canned lentils, drained and rinsed. I left out the rosemary because I don't really like it, and added a few healthy shakes of cumin, which made it wonderfully tasty! I skipped the tomato sauce too, as my hubby's not a fan of tomato in his lentils and it was wonderful for a cool autumn night!

This was easy, and really good but next time I will definitely use only one packet of onion soup mix as it was very, very salty, and I'll try fresh button mushrooms and a little red wine for about 1/2 the water. I buttered my noodles and sprinkled fresh parsley over them, then put the beef and gravy on top and it was delicious!!

This was delicious! Took the advice of ChefAno1 and sauteed the onion with fresh garlic first, until tender. I also subbed broth for the water, and used 1 can evaporated milk and 1-1/2 c half & half. I was wishing I had mushrooms to put in. Next time!

I would give this five stars, but I didnt make the sauce, only the meatballs, which were awesome! I loved that you don't have to fry them and they cook uniformly in the oven without all the mess. LOVE IT!

Loved these! I used corn tortillas and served them with some extra salsa and sour cream on the side. Delicious!

This recipe was great; it's fast, easy and delicious! Definitely double the sauce ingredients though, or cut the pasta in half, or there won't be enough sauce. I stirred in thawed from frozen broccoli florets and the shrimp right at the end to only heat through, and Viola! It was beautiful and tasty!

I have been wanting to try one of these for sooo long, and what better time than summer? My guests were so impressed! My only suggestion is not to leave off the marmalade at the end, it makes the perfect glaze!

This has to be the easiest thing I've ever made. Only thing was I did have to nuke it for two minutes longer, but then it was wonderful! It's a keeper!

I used lemon yogurt instead of plain, and since I hate zesting lemons and was in a hurry I used 1 T of lemon extract in with the yogurt and lemon juice. I also added a few drops of yellow food coloring because the batter was not yellow at all, and it came out great - just like you buy at the store, but better!

I made these using leftover baked potatoes. They were cold, so I scooped out the inside, mashed them and added 2 T butter, 2 T sour cream and one T chopped chives, and microwaved that for about a minute until warm. I then stirred in about 1 C shredded cheddar, filled the potato shells and sprinkled the top with Lawry's seasoned salt Baked for about 10 min until browned. Yummy!

I really liked how this tasted, but I knew I'd need a few adjustments. For the marinade, I used half the amount of chipotles (and removed the seeds) to control the heat, and added some of the adobo sauce from the peppers into a little more sour cream than called for, because there just wasn't enough marinade for 4 breasts as written. Also, I found that the sauce there at the end looked way too runny, so I drained almost all of the liquid off before pouring it in. (I drained it over a bowl though, so I could add it later if needed.) I would recommend cutting that broth down to 1/4 cup unless you like your sauce really watery. I put shredded Mexican-style, taco cheese on top and stuck it back in the oven to melt it. Served it with corn bread, which was wonderful!

I've made this recipe twice now, once with tomato sauce and next with ketchup as a few other reviewers suggested. I'd have to say that I liked the original version with the tomato sauce much better. The ketchup made it a little too sweet for me, and killed the cayenne (which I love!)

This was easy, and delicious. The only thing I added was a few shakes of black pepper. Great in a cold pasta salad!

Loved this recipe - it was as good as any poppy dressing I've had! As one other reviewer mentioned, the longer you refrigerate it, the better the flavors meld. This is especially true for the onions. I'd recommend storing it at least overnight if possible.

I made this with grilled Italian sausage. I added a little more pasta (about 2C of cooked medium shells), a tablespoon of olive oil and a dash of balsamic vinegar. Next time I will definitely add red onion as suggested by others. Sprinkled shredded mozzarella on top. Yummy!