Yummy! I added 2 more Tbsp. butter and also added about 1/2 cup of evaporated milk (I would have added cream, but didn't have any on hand) and let that reduce until thick. (I like my succotash creamy.) Hubby and I loved this dish!! I'm already craving it again.

I haven't tried this recipe either, but I didn't think it was fair for someone to leave a 1 star review when they didn't try it, just because the recipe calls for raw eggs. The fact is, the chance of getting salmonella from eating raw eggs is 1 in 30,000. And actually, in a healthy human body, salmonella can't do any harm. Most of us have some small amount of salmonella introduced into our systems all the time. In a healthy body the salmonella is controlled and killed by healthy intestinal flora in the gut. It's a shame people don't get their facts straight before posting a review of an untried recipe, leaving 1 star and ruining the overall rating. Happy Holidays (and try not to drink 30,000 eggs-worth of eggnog)!! :o)

Wow, this was great! Didn't have Portobellos, so I used cremini mushrooms instead (which are baby portobellos anyway). This is the only recipe I'll ever use when cooking spinach from now on! Made it with gorgonzola & thyme-crusted filet mignon and white wine-roasted fingerling potatoes. A very romantic Valentine's Day dinner!

Hubby and I are on the South Beach diet and can't have white potatoes. However, sweet potatoes are allowed and this is the only way I can get him to eat them! This is a great base recipe -- I like to use different spices depending on what I'm serving them with. (Our favorite is chili powder with just a pinch of Splenda brown sugar.) Believe it or not, these are fantastic dipped in a little sour cream!

This salad is absolutely wonderful! I doubled it and served it as a Thanksgiving side. It went over quite well and hubby particularly enjoyed it. It's a pretty salad and tastes as good as it looks. Used a 'field greens' salad mix, and used pecans rather than walnuts since our family is a bunch of pecan 'nuts' (no pun intended!). Thanks for the great recipe!

This is just wonderful! I add just a tad bit more of the seasonings, just because I like strong flavors. I'm allergic to MSG, so it's impossible for me to find pre-made sausage without it. Now I can make all my favorite sausage-containing recipes without worry. Thank you!!

These sounded like a good concept, but something was lacking in the taste department. I might try this again after tweaking.

I have been making these for years, after hesitantly tasting one (and then another, and another ...) at a company Christmas party. I use thin-sliced deli ham (blotted dry) and spread softened cream cheese on that. Then I take a pickle spear (also blotted dry) and roll them up. Refrigerate for about an hour, then slice. What a strange concept, but oh so delicious! Thanks for posting this recipe!

I made this for a Sunday School picnic a while back and it was a huge hit! There wasn't even a crumb left! VERY delicious.

This was good, it was just way too salty. Next time I'll follow another reviewer's advice and use reduced-sodium soy sauce.

This is a super-moist, delicious cake. However, I wouldn't call it "pound cake" because it isn't dense at all. We love it, though, and next time I'm going to make a glaze for it.

MMMMM! Made this for lunch today and it was wonderful! I made a few modifications due to personal preference. I halved the recipe, but felt 2 chicken breast halves were plenty. I used diced tomatoes with green chilies and left out the whole tomatoes entirely. I substituted light red kidney beans for the chili beans. The corn I had on hand was the kind with peppers and it was delicious. I ended up with 4 cups of stock, so I used 2 cups in the soup and put the remaining 2 in the freezer for another use! Hubby was so happy to come home for lunch and have this waiting for him. We're having it again tomorrow! I think we'll try shredded cheese and a dollop of sour cream on top.

These should come with a warning. Highly addictive!! I only changed one thing -- I use 1 Tbsp. chicken bouillon granules instead of the cubes since I'm allergic to MSG.

Who would have thought that zucchini and blueberries could be so delicious together? This is so wonderful ... very moist and addictive. I halved the recipe and made one large loaf. I'm already wishing I had made two! Next time, I'll make a glaze to go on top. Not that it needs it ... just a personal preference.

Heavenly! Perfect blend of crisp and chewy. I, too, added about a 1/2 tsp. of salt (halved the recipe). They were perfect baked for 8 minutes on parchment paper. Make sure you let them cool on the baking sheet a couple of minutes before carefully moving them to cooling racks. Made a nice birthday gift for our Pastor, who is a raving chocolate-chip cookieholic. I'm not even going to bother filing this in my recipe box ... they will be made a lot!!

I fixed this using our charcoal grill last evening. WOW! What wonderful flavor! Hubby especially loved it and I used the leftover salmon to make salmon patties for lunch today and they were wonderful! Thanks for a great recipe I'm sure I'll be using over and over again.

These are my and my husband's favorite crab cakes ever! I do make a few changes, just because of personal taste. I use 2 cans of crab instead of 1, decrease the garlic powder by half and increase the Old Bay to 1/2 teaspoon. When frying the crab cakes, I like to add about a tablespoon of butter to the olive oil for extra flavor. So yummy!

AWESOME! Hubby & I really enjoyed this! Smelled wonderful while it was grilling! The chicken was moist and extremely delicious.

This was really good, but we thought it was lacking a little something. Hubby stirred in some sour cream which really made it pop! Yummy.

AWESOME! What a great idea adding lemon zest. My hubby and I agree that this is the best zucchini bread we've ever had. I added a little vanilla and chopped walnuts to the batter, then made a lemon glaze to pour over the bread as soon as it came out of the oven. Out of this world!