I loved the spicy kick provided by the jalapeno peppers. It's a novel idea for a pasta salad and works well. My wife and dinner guest also thought it was very good. I added half a small jar of pimentos added for color. I did substitute no-fat Miracle Whip for mayo. I doubt that regular mayo would move the recipe to five star, but I will leave open that possibility for when I try it with the full fat stuff.

These marinated shrimp are spectacular, in an understated way. Next time, I may add more cayenne pepper for more of a bite, but it will be hard to improve on the basic recipe. My wife and I both loved them.

This was awesome, though not as healthy as I like, a little goes a long way, so if one moderates the volume a little, it's not so bad. Plus, it's made with olive oil (I used extra virgin olive oil), which is "good" fat. I really like the tart bite, mixed with the sweetness of the raspberry preserves. I used this as dressing for some green, leafy spinach and it rocked.

My wife used to make a recipe similar to this which called for tuna instead of chicken. We both liked Vietnamese Chicken Cabbage Salad a lot. It's curiously habit forming, particularly when one is really hungry. My only modification was using extra virgin olive oil instead of regular olive oil. I was generous with the salt and pepper, which makes a big difference in the flavor. Over 50% of the calories are fat calories, but I'm okay with that: 1) the fat calories are "good fat" from the olive oil, and, 2) when paired with other healthy dishes, the fat percentage of the meal will reduce. I recommend this one!

We thought this recipe was fine, especially considering that it's on the healthy side. I used whole wheat pasta and did add a teaspoon of garlic powder. I may add a little more garlic powder next time. It's easy and healthy, so I recommend it highly.

I made this a lower calorie/lower fat dish by using "I Can't Believe It's Not Butter," the variety with only 5 calories per tablespoon (or thereabouts). It is a spectacular side dish. I didn't have fresh parsly, so I used dried with good success. I served it with grilled chicken (Cornell Chicken Marinade) from this website. As others have noted, minute rice requires a 1/1 ratio of chicken broth to rice.

In the last year, it's become a grilling hobby to try various marinades. This chicken marinade is one of the best. The vinegar saturates the meat with an acidic flavor, which is curiously good. My wife grilled the chicken spot-on, so the meat turned out beautifully. She browned the chicken breasts for 1 to 1 1/2 minute per side on high heat, then reduced the heat for just below medium for another 4 minutes per side (chicken internal temperature should be at least 160, some experts say 165 degrees). Great flavor.

I probably commited some horrible chef sin, but it paid off. I used white wine instead of red wine. I had just worked out and had no energy to drive to the store. Nevertheless, the flavor enhancement of the white wine was spectacular, just enough zing to change this from everyday marinara sauce to something special. We really enjoyed it. I only used two tablespoons of olive oil, to reduce the fat a bit and also added a small can of tomato paste (to thicken the sauce) and a pound of ground turkey. My wife and son both thought it was excellent and I will definitely repeat this one over and over again.

There are several steps involved, but the instructions are well written and easy to follow. It's the first time I've ever browned coconut, and not only is it attractive on the cake, it tastes wonderful. My wife couldn't believe how good it was. She said she would be getting up in the middle of the night for more. I am not a big cake fan, but if all cakes were this good, I might change my cake tune.

I have tried several baked bean recipes on this website, and this one is easily the best. The flavor and consistency is just right. The flavor is sweet, with just a hint of spicy heat. Prepare this one with confidence.

Easy and delicious. The sauce is fantastic, smooth with a slight attractive bite. I removed the sauce from the slow cooker and cooked it on the stove with three teaspoons of corn starch, and brought it to a boil. That changed it from juice to a nice, rich sauce. One could double the sauce and use it as a topping for rice or for extra dipping sauce, on the side.

I didn't have sour cream on hand, so I substituted cream cheese that we had in the refrigerator, and it was delicious. The only thing I might change is to add a little milk or half and half to the sauce because it was quite thick (and I usually prefer thicker sauce). Maybe it wouldn't be so thick if one used sour cream, as called for in the recipe. My wife and I both enjoyed this recipe.

The glaze is other-worldly spectacular, easily the highlight of this recipe. It appropriately compliments the mandarin oranges. After resting the roast for a bit, I sliced it, then dumped the entire volume of glaze left over in the roaster, over the sliced pork. Whatameal.

This is the closest restaurant quality hot and sour soup I've found at allrecipes. My wife loves this kind of soup and it's the closest I've come to pleasing her with this type of recipe. The only addition we (my wife helped) made was to add a small amount of cabbage, which we simmered for about an hour or so (while our roast pork was cooking). We served the soup as an opener for the Mandarin Roast Pork recipe, also an allrecipes select recipe. Cilantro has a strong and distinctive taste, so if be sure that you like it before using it as a garnish.

No doubt, this recipe would have been wonderful had I followed it as written. But I wanted the casserole to be more substantial, as a full meal, so I browned 1 1/2 pounds of hamburger and added it to the mix. With the extra "dry" ingredient (hamburger), I also added 8 ounces of sour cream and another can of cream of chicken soup. It turned out spectacular and I highly recommend it.

In terms of flavor, something was missing. It was too bland and too beer laden for my liking. Too, I like a thicker soup than this recipe turned out to be. I also ended up with cheese granules, despite following the recipe to a "T." I was disappointed to be sure and almost gave the recipe a "2," but I think it has potential if one follows some of the reviewer suggestions.

We only had two hours marinading time, but the sirloin steaks we used came out tender and delicious. I can't wait to try this when I have more time for marinading.

This is a very flexible recipe. One can add whatever comparable ingredients might be around. I used leftover loose meat hamburger and cleaned out the leftover cheese we had in the refrigerator, and also used up some freshly grated Parmesan cheese. Everyday, easy, and good.

I had higher hopes for this than it delivered. I should have known it might be on the bland side without any spice. The sour cream/cheese mixture came out almost rubbery. I may try the recipe again, but with some modifications.

Oh. My. Goodness. This recipe is classically what a chicken noodle soup should be. My family loved it. The time spent making the noodles is absolutely worth every minute. I let the noodles dry while the soup simmered and they came out perfectly. The homemade noodles bring this recipe together like apples in apple pie; without them, it just wouldn't be the same. I added a cup of peas and a little Lawry's Seasoning Salt.