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

Spectacular. I used this recipe as part of a slow cooker recipe with chicken thighs and it was awesome. No doubt, it would work well with just about any meat. It never did get quite as thick as I like, but I may not have cooked it long enough. I could also have used a thickening agent like corn starch too.

It's a good recipe, similar to Sweet and Crunchy salad, our favorite salad of this type available at allrecipes. Next time I will, 1) cut the peanut oil at least in half, 2) add a litle more chicken because one cup seemed like too little chicken, and 3) add some crunch with sunflower seeds, cashews, or sliced almonds (probably 1/2 to 3/4 cup, I'm thinking). I didn't have green onions, so I used regular onions. I'll make sure to use green onions next time. I used leftover grilled chicken, and I'm glad I did. Thanks for an excellent recipe, Karen.

These were decent, but not as awesome as I expected, maybe because of my beer choice? I used a high quality, German dark beer, lager style. The mixture was really bitter. I had hoped springing for a more expensive beer would pay off, but it didn't. I had to salt the mixture quite a bit to make it edible. The brats shrunk a lot. And I'm not sure the purpose of leaving the brats on the grill for so long. There are done in at least half the time called for in the recipe. As a non brat aficionado, I've enjoyed reading the reviews from the "brat snobs."

I love it. I attempted to add equal parts green and yellow food, but it turned out too green. I'll use more yellow next time. GREAT stuff.

The lemon zest and fresh lemon juice make this salad sing out loud. The dill adds an interesting twist, and the cayenne pepper, a very pleasing zip. My only suggestion is for those that don't like a dry mixture. As written, this recipe comes out rather dry. Those that like more moisture in the mix should add more of the wet ingredients. I've had many crab salads through the years and this is one of the most tasty and interesting.

Granted, I was already hungry, but when I finished preparing this salad, I ate about ten spoonfuls. It was so delicious, I couldn't help myself. Please note that if you have a tendency to add slightly more peas or pasta, you will need more ranch dressing. 1/4 cup of the dressing doesn't go very far; be prepared to add more, if necessary.

The reviewer that called this classic, is absolutely right. I was looking for a good side dish for some grilled pork chops, and this fit the bill. I had to make one substitution; I only had enough French Fried Onions for the topping, so I added an envelope of onion soup mix and it did the trick. My wife said it was just a little too salty, but she still thought it was good. A half envelope of the soup mix would be just about right. It really adds some zip to the recipe. As others have noted, I too prefer canned green beans to frozen. I do not like the texture of frozen green beans in this casserole.

Good, not super spectacular. The dill was largely undiscernable. I may add more dill if I prepare this again. It is quick and easy. One common sense recommendation I will make is to mix all of the ingredients together before adding the potatoes. That will allow the wet ingredients to mix properly, so globs of soup don't form.

I read through all of the reviews and only found two or three that mentioned this key point: The burgers fell apart on my grill, crumbling and falling between the grill bars. The meat was mushy and simply did not hold together well. The *taste* was five-star and when I prepare this recipe again, I will experiment with a binder--maybe bread crumbs--to hold the meat together.

This is the definitive stuffed pepper recipe in my mind. When I've had stuffed peppers at restaurants, they usually taste something like this recipe, which is to say, "spectacular." I had some leftover feta cheese which I sprinkled over the tops of the peppers for the last ten minutes of baking, a superb garnish. I had plenty of leftover sauce, which I will use for something else somewhere down the road.

I love peas. I love pea salads. I love THIS pea salad as much as any I've ever had. After a friend of mine put nuts in her pea salad at a company picnic, I've been looking for something comparable. I don't think I would change anything, except maybe increasing the feta cheese next time.

I followed the recipe as written, but wish I had added more blue cheese to the mixture and/or topped the burgers with blue cheese as they finished cooking on the grill (as I read that some other reviwers have). There just wasn't enough blue cheese flavor for me. With the slight modification for the future, I can see how this recipe would easily be in the five star category.

Since our renewed passion for grilling began last year, we have tried many, many marinades. This is one of the best. I marinaded some pork chops for four or five hours and they turned out excellent. This one tastes like it was designed by someone who knew exactly what they were doing. For the leftovers, I used the chops for sandwiches, topped with steak sauce and hot horseradish. Spectacular.

This is such an easy and tasty casserole. My whole family enjoyed it. I made sure to use hot salsa, since we like things spicy. I also used a Mexican blend of cheese. I was surprised by the extreme positive feedback that I received from my family. My wife said she wasn't hungry; then after trying a bite, she ate three helpings. What do they call this kind of recipe, a keeper? Indeed.

This is a very flexible recipe. I was looking for a quick casserole without any chopping. I wanted to use some dry leftover pasta and pimientos. My only addition was some shredded cheese that I added to the top, cooking the last five minutes with the bread crumb topping. It's nice to find a quick easy recipe that tastes so good.

I was in a hurry to prepare a Memorial Day desert and didn't follow my routine of reading reviews. That was a mistake. Though the flavor of this recipe is four-star, I had a few issues, so overall, I rated it three stars: 1) the crust became too brown around the edges, and one end started to creep up the side of the pan; I cut that part out, and 2) the lemon mixture was too thin, I thought; just not enough volume, and 3) the lemon mixture turned out quite uneven. It's been years since I prepared a lemon bar recipe and the last one was superior to this one, but the bars are nearly gone in just a couple of hours, so the taste must not have been too bad. And once covered with powdered sugar, the somewhat bumpy texture was easily disguised.

Why spend so much time on a side dish? Put simply, it's worth it. The details make the difference and preparing these mushrooms will make you look like a cooking star. I used the mixture as a garnish for grilled pork chops using the allrecipes rub called Simple Pork Rib Dry Rub. It's as if these mushrooms were made for the grilled chops with this rub. They both bring a lot of heat and the taste explosion is spectacular. Do it!

Spicy, spicy, spicy. Wow! But very tasty. I used this rub for six boneless pork chops, on the grill. I scaled it for a smaller volume of meat. But wait, there's more. Find the allrecipes recipe called Marinated Mushrooms and use it as a garnish for the grilled chops. It is a SMASHING compliment to the meat, as if they were designed for each other.

This nice thing about stir fry is its versatility. I used the recommended sauce but substituted asparagus for broccoli and used some frozen veggies and canned mushrooms and water chestnuts. It doesn't matter. It's all good. Just make sure when making substitutions that you add the same volume you take away. If not, you will not have enough sauce to adequately cover the veggies (or alternatively, increase the sauce volume). If you are looking for a good soy based, basic sauce for stir fry, this'll do ya.