Excellent salad! I cut the vinegar and oil in half the second time I made it and that worked out better. Left everything else as is. If you use entire amount, there's just way too much liquid. It's a waste. I also subbed Splenda for the sugar. Makes the recipe 100% Weight Watcher Core Plan compliant!Everyone wanted this recipe!

Delicious! Took another reviewer's advice and used a full cup of barley. You can always add some water when you reheat the soup if it's too thick. This would be good with some chicken added to it as well... Will make again for sure.

This was the first time I made it. Mother's Day '08. It was gone in a flash. I halved it. Next time will make a full recipe. Also a good idea to have on hand allthe time for baked potatoes.

I have made this recipe a couple of times. I use applesause instead of oil and add a little honey to sweeten it up a little. I have added cin and apple chunks and this last time I added dried fruit. They are amazing!! Love em'

No complaints here. I made the recipe as directed and it was as easy as it was tasty. One thing I wanted to mention. The shopping list calls for mustard seed, not ground mustard (which I already had). I didn't think it needed mustard seed but picked it up just to be on the safe side. Figures. One more small note -16 ounces of noodles is way too much. One 8 oz bag would have been more than enough to serve 4 healthy appetites.

My family all ate seconds of this dish, so I guess that means it's good! The only complaint was that the chips were soggy, so next time I will put the chips on after all the baking time is done. I used more salsa than it called for, maybe that's why the chips got soggy. Over all this is a good recipe.

love this stuff! It's so easy once you make up the mix and last quite a long time.

This is a good dessert! I halved the recipe, using an 8x8 pan instead of 9x13. To layer it properly, I needed 12 bars. Everything else was halved. Substituted hot fudge ice cream topping for the chocolate syrup, since that's what I had. I put the choc./p.b. layer on before the whipped topping, it just seemed easier. I didn't have peanuts, but had some peanut butter cups to use up, so I put those on top instead of the peanuts. It was a hit for my sons birthday, since he doesn't like cake!

WOW!!!! this was so delicious!! I did the meat different only because I know mine was tough. So I used the "easy slow cooker french dip" recipe for that from this site. It still took 10 hours to get it edible! Anyway, the garlic mayo just makes the whole sandwich SING!! the whole family loved it this way! 10 stars!!!

Nice, mellow flavor! Smelled great while cooking, too! Used Foster's beer cause I don't keep it on hand, and they had singles of Foster's. *My roast was very tough* cooked for 9 hours, sliced it, then put back in broth for about an hour! Served on mini sub rolls that I buttered and toasted on my griddle. Used Provolone cheese on top, super!

My husband and I are giving this recipe 5 stars because it was simple, quick and very tasty! A nice switch from the apple version I make. I had always used melted butter but after grating the butter like someone else suggested, I will continue to do that frm now on. Just gives better butter coverage. I also drained the peaches. I might try adding some berries and making a melba sometime. Thanks for the great weekday recipe!

WOW, this is so good! I only used 1 lb. of shrimp, but made all of the sauce. It was perfect! I served it over thin, whole wheat spaghetti. Delicious, family loved it!

I liked it, my family did not. It's too much for me to eat by myself, so I guess I won't make it again.

Very good recipe overall. I agree with another review that said this is the answer to using the old, sad veggies dying in your crisper, the random cans of beans, and leftover pasta in your pantry. I used what I had, no celery, white beets instead of potatoes, added a link of veggie italian sausage, black and garbanzo beans instead of white, and it turned out very good indeed. The parmesan was a really yummy addition. Will definitely make it again.

Guess I'm the party pooper :(. This was just OK. I couldn't get past the taste (or color) of the lime jello; it didn't taste natural. The texture was marshmallow-like, and it took me, as recipe indicates, probably double the time to churn as regular ice cream. But here is my *PROCESSING TIP (I have a 1.5 qt. Cuisinart): Churn the mixture until it seems to be freezing and whipping no further. If it does not seem light enough, remove the bowl and place it, with the mixture and paddle inside, in the freezer for 30-45 minutes. Then remove from freezer and manually turn the paddle until it is loosened and able to churn again. Place back on machine and churn again. Repeat if necessary.