This recipe has everything I want: it's simple, easy to adjust, and absolutely delicious. Both my husband and I thought it could have easily come from our favorite restaurant. I followed another reviewer's suggestions and toasted the spices before adding the olive oil and onion, and that really added to the flavor. I think next time I'll add veggies (potatoes and peas), or maybe just do vegetarian.

oh, these are delightful. the crispy rice adds a nice light crunch. i used 2/3 cup brown sugar, 1/4 cup corn syrup, 1/2 cup honey, a healthy glob of creamy peanut butter, (1/4 cup wheat germ and 1/8 cup ground flax seed -- just because), 1/2 cup chopped almonds, 1 cup cranberries, and a handful of chocolate chips. i pressed hard in a coated pan with hands -- no crumbles. wonderful!

The key is to make this slushy. A 5-quart ice cream bucket works perfect for this recipe. It needs at least 3 hours to thaw, too, and then you may have to chop it up in the bowl (DO NOT leave ice chunks for serving--they are made of water). Next time I plan to try a couple stirrings of the mixture as it freezes. Really addicting! If only lemon-lime soda were a health food...sigh...

This was really good... after sitting a while (the slaw, that is). I used a large head of cabbage and added shredded carrot for much-needed color. I successfully used 1/4 of the oil. I tried adding half the sugar, but in the end used the full amount, and was satisfied with the result. I myself wasn't too ecstatic about the celery seed, and will lessen it somewhat next time...there WILL be a next time =) Oh, I agree that the recipe (if made as directed) has too much dressing, but a good part of the liquid in the bowl is actually the liquid the given off by the cabbage (the salt wilts it).

Everyone loved this cake. Everyone including my mom, and if SHE liked it, folks, that's saying a lot =) This was far lighter than another recipe I'd made before. I used a 12-ounce bag of unsweetened raspberries in the cake and added 1/3 cup sugar (it needed it, and was NOT too sweet). I used another 12-ounce bag, unsweetened, in the whipped topping, adding powdered sugar to taste. (Next time I would sweeten the berries first to avoid overmixing the topping.) I baked 25-30 minutes in two 9-inch round pans, then cooled and frosted. I would like to note that the frozen berries were half the price at Trader Joe's ($4 for two) than my local large grocery store ($8); all told, however, estimated cost of this cake was about $10, 'case you were interested =)

This was a HUGE hit at our party! I was surprised how good this was with sausage; next time I'll add a bit more, as it ran out first. HELPFUL NOTE: "Large" shrimp, F.Y.I., if bought frozen, are the "21-25" shrimp-per-pound size (I stood debating this in the freezer section way too long!). I thawed the shrimp slightly under cold water before cooking. The dipping butter was delicious too. I served this with "German Coleslaw", "Luau Punch", and "Raspberry Cake" from this site-- all huge hits! =)

Very yummy with these changes: HALF the butter is plenty. No extra salt needed!! I prefer the cubed frozen potatoes to the shredded hash browns. For fresh onion, 3 Tbsp. of dry minced onion was easier and not too strong. The pepper adds a lot of flavor, and while I usually use cream of mushroom, this time I used and preferred cream of chicken.

oh, soooo good! made half the amount since it is only two of us. used ground turkey in place of the beef. can't wait to have the leftovers.

This is great and so easily to make. As other reviewers have suggested, I only used two cups of reduced fat cheese, and it turned out perfect. Red peppers add some desired color and flavor.

This is another one of the those recipes where the quality of the ingredients selected makes a big difference. It is spicy (which is good) and the sauce is very thin (which isn't). I'm not sure if it will help, but I am going to add some tomato paste next time I make this. Also, it the interest of saving money, the shrimp could be left out, they didn't add much.