We loved this, but next time I will make 50% more dressing; it was a little dry. I may also consider reducing the couscous a bit too. I added a packet of Parmesan seasoning to the dressing that came with the couscous and it was awesome. The flavor is to die for though. My wife thought it was great too.

Maybe it's common sense, but how this recipie turns out is largely based on the quality of the shriimp and scallops that you buy. I had fresh, good shrimp, but the scallops were of the grocery store, bagged and frozen variety. This one was good, but we prefer Ron's Grilled Shrimp, another allrecipes selection.

This is an excellent potato soup recipe. I followed the recipe to the "T," except for using 1/2 & 1/2 instead of milk. Apparently, I'm trying to eat unhealthily this weekend. It was unbelievably good, thick and rich, just like comfort soup should be. I served this with homemade Runza's for our Halloween supper. Please note, I prepared, twelve servings and it still didn't go very far. I can imagine that eight servings would barely feed a small flock of birds. As written, the volume of this recipe is small. If you have a big family, consider doubling it or more.

I don't own a breadmaker, so I prepared the bread portion of the recipe as recommended by another reviewer (one of the reviews on the main "Clone of a Cinnabon" page). The bread didn't double in size despite letting it rest for an hour. I bought brand new yeast too, so I'm not sure what happened. Despite that I had enough dough to prepare the recipe in the dimensions written and they were awesomely delicious. My wife and son both loved them too.

It's very easy to see why this one made it into allrecipes Soup Top 20. Thanks, Stephanie. I did make a few modifications based on what I had on hand so I didn't have to make a trip to the store: 1)used instant rice, 2) used the seasoning packet from a package of Chicken Ramen Noodles, 3) used 1 cup 1% milk and 1 cup cream instead of two cups cream, 4) per another reviewer, sauteed 1/2 cup of diced sweet onion and 1/2 cup diced celery in the butter, before making the roux, and, 5) lightly salted and peppered the chicken. The soup was an amazing restaurant quality. My wife and I both loved it and will definitely make it again.

Pretty decent, but not quite to restaurant quality. The one thing I missed was appearance and taste of real melted cheese. The soup provides close to the right flavor, but doesn't rise to the level of restaurant presentation. These are very easy to throw together. We are using them for an appetizer prior to the Nebraska/Missouri football game tonight. We had some no-fat sour cream on the side and fresh, hot banana peppers from the garden.

I've tried many of the burger recipes on allrecipes. Most of them are very good, but they don't always justify investing the time and ingredients since the end product is often very similar to the plain ol' burger. Not so with Red, White and Blue Burgers. Next to Surprise Burgers (also available at allrecipes), this one is my favorite. Please note: I doubled the blue cheese and doubled the ranch salad dressing seasoning (I had 2 1/2 pounds of hamburger too). Yes, doubling these key ingredients lends a powerful punch with each bite, but in my opinion, burgers should offer up a bold flavor. No doubt, doubling these ingredients would be too much for some, so let your own personal preference guide you as you decide what to do. By the way, these burgers don't really need condiments. I ate the first one naked (I'm referring to the burger). I used some left over sauce from Surprise Burgers as a dipping sauce for the second, which provided a spectacularly sweet counterpoint to the savory flavor of the burger.

I made this appetizer for football Saturday and my wife and son both raved about it. Both are brutally honest about my cooking, so I know they truly enjoyed it. We've had stuffed mushrooms with cream cheese and bacon bits, which is exceptional. These are top shelf too. I doubled the recipe and ended up with way more filling than I had mushrooms for. Consider buying three small containers (instead of two, like I did) of mushrooms, because you may have enough filling to use that many mushrooms.

This didn't receive a lot of attention at my house when I prepared it for football Saturday. I enjoyed it, but expected a more complex flavor. The only substitution I made was to use some hot banana peppers from our garden in place of pimento peppers. The intensity of the peppers is mitigated by the other ingredients, so it may not be as hot as expected. After 25 minutes, the dip had not browned, except on the edges. I would prepare this again, but it didn't blow me away.

Very, very good, for something so simple. Three ingredients; how easy is that? The labor does take a little time, but the flavor to labor ratio is high, so the time spent is so worth it. I imagine that this recipe offers a lot of flexibility for modifications down the road. Oh, one other thing (and this falls under common sense, but it took me half way through to realize it) ... when placing the toothpicks in the shrimp, they should go in sideways, not top to bottom, so that they lay flat in the oven.

Unless you eat like a bird, be sure to at least double this. As written, it doesn't produce much volume. The only real change I made was adding all of the bacon to the soup. Of course, it added significant bacon flavor, which was fine with me. I used turkey bacon and cooked it in the microwave. It produced almost zero bacon grease when cooked that way, so make sure you cook the bacon conventionally, so there is enough bacon grease. The flavor of this chowder is spectacular. Thanks, Chief2!

This recipe is excellent and lasted less than 24 hours in my three person family.

This was one of the appetizers I made for Nebraska's opening weekend. Food is a big part of football season. Sometimes when I look at a list of ingredients, I have the sense I know how the recipe will taste. Often, I'm right. I expected this one would be excellent, but was really surprised at how curiously interesting the flavor turned out to be; different and better than I expected. It was a hit with my whole family and I will not hesitate to prepare it again. The herbed cream cheese mixture would be spectacular on bagels. I would not have imagined that cream cheese would pair well with pizza ingredients, but it certainly does.

I bought a huge hunk of tenderloin at Walmart for under $5.00 and used it for this recipe, which was amazing (paired with Herbed Dumplings from this website and Bavarian Sauerkraut and an Asian gravy recipe). I grilled it, using a temperature that was too hot and charred the meat quickly. Next time, I'll use a lower temperature when it is necessary to grill meat for so long (I should have known, I'm not a beginner). After twenty minutes, it was still not done inside, so I sliced it and finished the individual portions off in the microwave. Despite my errors, the marinade was fantastic and I will use this recipe again. Next time, I may put it in the oven after initial browning on the grill.

I would not make any changes on this one. If you are looking for a novel way to literally spice up grilled hamburgers, this is it. It transforms the pedestrian burger into something special. The cajun mayo is an incredible idea.

This is a spectacular potato side dish. The balsamic vinegar, rosemary, and thyme provide an interesting, compelling flavor. The ingredients naturally meld together after time in the oven. The potatoes needed another few minutes in my oven for the potatoes to be soft all the way through and my oven usually cooks fast. Just taste or cut a thick potato to test it before serving. I could not discern the nutmeg, which may be a good thing.

We enjoyed this. The citrus tang is refreshing and tasty. That noted, our favorite grilled shrimp recipe at allrecipes (of those we've tried) is Marinated Grilled Shrimp.

It's expensive, but I doubled the feta cheese volume. I'm glad I did. It's awesome to get some cheese in nearly every bite. I also doubled the olives and may add more next time. I chose the sweet route, adding about 75 drops of sweetener to the mixture, but I may try it the classic way next time. GREAT recipe. We love it. FOLLOW UP NOTE: I prepared this the classic way the next time, following the recipe exactly, and my wife liked it better that way; I prefer the sweet version. Go figure.

7/4/2009 - This is truly one of the best marinades I've ever prepared. Maybe it was the cut of meat (ribeye @ $4.98 per pound), maybe it was that I was really hungry, maybe it was that it's Independence Day, but the marinade was fruity, sweet, and delicious. The meat was so relaxed that it melted in my mouth. Debi said she really liked it. Eric is eating at Fuddruckers with Mike. I marinaded the meat for around 12 hours, not necessary for a good cut of meat like the ribeyes I bought, but still awesome and well worth the preparation time.

I used Bubba's Best BBQ Sauce as part of this recipe, and it was unstinkin' believable. My wife and I both loved it.