I used to order the "steamed squash" at a diner in Rhode Island, years ago while stationed in New England in the Coast Guard. This recipe reminded of that wonderful experience. So far I've been asked to make this again and again. Sea salt, fresh cracked pepper, unsalted butter, and 2% Milk, along with fresh yellow or white onions are the only seasoning!

I had some left over ham from the holidays that I pulled out of the freezer and thawed out. Chopped it up, tossed the ingredients for this recipe into my crock pot, and ended up with a very tasty soup! The only change that I made is that I added a can of chicken broth, then added water 2" to cover. I'll be serving this with a plate of cornbread, and a cool spinach salad. This recipe has a quick prep time, and tastes great! I'll be making this again!

The only change that I made was eliminating the onion salt, and substituted one sliced whole white onion, slice thin. Don't skip on the Red Wine, a Burgundy or a Cabernet works.

As fantastic as this recipe is, as written, I've found it to be versatile as well. I had some left over roasted chicken, and decide I wanted to make a quick chicken salad out of. I reduced the menu for 4 servings, and used: 1/2 tsp of McCormick Garlic and Herb seasoning in place of, Fresh Rosemary. 1/2 Cup of chopped almonds instead of walnuts. 1/4 cup of Feta instead of Blue Cheese. I didn't add any salt because of the saltiness of the Feta, but did use fresh cracked black pepper. What a fantastic recipe! It would work great as an appetizer, or a dip, and the only thing that I might seriously consider adding to it would be a tbsp or a 1/4 cup of raisuns to it. Toasted wheat bread, or crescent rolls with lettuce and tomato for a great sandwhich. I highly recommend this recipe both "as is," or to experiment with!

This was the first time that I ever roasted a chicken, and chose this recipe for its simplicity. Turns out that I already had most of the spices in my cupboard, and with a $3.79 chicken I was ready to go! I had no idea this could be so easy, and thanks to everyone else who's reviewed this recipe, because y'all gave me some great ideas to help me along here. I highly recommend this recipe!

These take a little work, but they're worth it. I especially like how you can prep these days in advance! Everyone wanted the recipe. I'm sure that any really good breakfast sausage would work. I followed the recipe to the letter, and had no left overs!

Fantastic! I had a hard time finding a market that carried Beef Tenderloin, so I used a lesser cut of beef, and it still turned out fantastic. I wouldn't change a thing!

Mom and Dad asked me to cook dinner, and they wanted Salmon Patties. I found this recipe here, and tried it out instead. Next time I'm doubling the recipe, because I barely had enough to serve everyone kept swiping them off the plate as soon as they came out of the skillet! I substituted wheat germ as the coating for "fry mix" Cracker Meal, and used extra virgin olive oil over a very low heat toasting them. I'll definately be making this again!

This recipe is the closest thing I've found to match the mash potatoes made at Texas Land and Cattle Company Steak House. I'll never eat plain mash potatoes again!

This recipe is a big hit with friends and family.

Loaded with flavor. Easy up on the milk for garlic mashpotatoes, then add milk to any leftovers to complete this as a soup. Nice and hearty!

I substituted olive oil for the vegetable oil, completely omitted the salt and pepper, and used chicken stock instead of "water." I found the a can of smoked Spam diced works just as well if you're on a budget. Easy to make, and it's usually gone that night!

I found this recipe to be very inexpensive to make. To reduce some of the fat I drained the bacon, and used olive oil to saute the onions and carrots. It's a pretty straight forward recipe, and my friends love it!

I used new pototoes, quartered, and with the skins on. Quick and easy! Better than I've had at my local steak house!

The idea of boiling the ribs in a homemade "cajin boil" before grilling save hours of actual "cook time." Marinating and putting on the grill for that short period of time, my guests thought that I had spent hours on these ribs. The best part? They loved them! If I hadn't grabbed a few ribs for myself, there wouldn't have been any left.