Made tonight according to directions, except I added a little bit of chopped up carrot (because I like carrots in my rice pilaf). I cooked the carrot pieces with the onion. I was really excited, because I have been disappointed by bland rice pilaf before. This was good, but it didn't blow me away. The rice was a perfect texture and the amount of cooking liquid seems to be perfect. However, it seemed to be still lacking something. I used homemade chicken stock, which I have found to be less salty, so perhaps I need more salt or seasonings. I've only ever made rice on the stove before; this was convenient because I was already using the oven for the meat. I will only make this again if I need the convenience of not having something on the stove.

This is the only waffle recipe I use for ANY waffles. I have made it exactly as the recipe states, but I have also substituted whole-wheat flour for the white flour, and substituted applesauce for the vegetable oil (leave in 1 Tbsp of oil + 1/4 cup applesauce). We have also substituted strawberries or a mix of berries. Just tonight, I added 1 tsp cinnamon and substituted about 2/3 of chopped apple. This recipe is excellent and versatile! I have come to figure out that this mix makes exactly 2 full waffles (2 rounds in the waffle iron). Thank you so much for sharing!

As other reviewers have stated, this soup was excellent. I have tried several different adequate potato soup recipes over the years and will no longer need to "try something new". The only change I made to the recipe was I only added 1 1/2 Tbsp chicken bouillon - and I'm glad I didn't add any more, as the soup was too salty. However, next time (and there WILL be a next time) I will only add 1 Tbsp and I expect that to be pretty close to what we like. I will also probably cut back on the pepper next time as well. I also added a chopped carrot when I added the potatoes, and it was a nice touch. Thank you for sharing this recipe!

These are AMAZING. I've made them three times so far, and I will never EVER make brownies from a box mix again - especially after freezing lots of shredded zucchini this summer. I have even substituted 1/4 cup applesause and 1/4 cup vegetable oil for the 1/2 cup oil, and used half regular flour and half whole wheat flour. The icing is also phenomenal - not like butter cream, not like whipped icing, not like cream cheese icing - totally its own thing and a perfect match for the brownie. Thank you so much for sharing this recipe!

Made to top homemade corn muffins. It was fantastic!

Wow. This sauce is MARVELOUS! I actually used my own homemade tomato sauce, which I had canned in the summer, which took away most of the simmering & thickening time. I used this sauce to go with the "Easy Butternut Squash Ravioli" recipe also found on this site, and it was a perfect combination. Thanks so much for sharing!

WOW!!! This was an easy (though a little time-conuming) homemade ravioli recipe, and I was more than pleased with the outcome! I did not want to buy mascarpone cheese because it seemed expensive at my store, so I substituted cream cheese, and the outcome was still amazing. I froze the extra ravioli as another viewer suggested. I combined this recipe with the Tomato Vodka Sauce on this site... so, so good. Thank you for sharing!

I have made this several times and find it is wonderful every time! The only things I change are: 1. When we don't have fresh herbs, dried work fine, and 2. We like our meat medium-well to well done, so we cook our chops 5-6 minutes on each side, depending on their size. I also save any leftover sauce to use as a steak sauce... it is fabulous! Thank you so much for sharing.

This beef stew rivals Mom's. I could never recreate hers; I have found my beef stew recipe. My husband and I don't like mushrooms, so I left them out, but did add the wine to the pan to get up the onion drippings and heat it up just a little before adding it to the crockpot. (I just used the red wine I had on hand and it gave it a great flavor!) Next time I might add some peppers or green beans since hubby likes them, but this recipes is great as is. Thanks so much for posting! This one's going into the real recipe box!

This was PERFECT. I had a ready-made pizza crust and was looking for a white sauce recipe, and this was the taste I've been looking for for a few years now! I even had to substitute with milk, since I didn't have cream on hand, and I just used a little less to keep the consistency consistent. I added fresh basil and sauteed onions, since we like them. Thanks so much for sharing!

I made this for lunch because it sounded so yummy and I just had to try it before dinner time. I followed the recipe, except for adding a little onion and garlic for more flavor. It tasted like pizza on a roll with zucchini. Very disappointing. Two stars. However, I find it is worth 4 stars because I tweaked it for our tastes. I combined this recipe with our classic Philly cheesesteak recipe. After sauteeing the zucchini, 1/4 onion, 2 cloves minced garlic, basil to taste, and a sprinkle of montreal steak seasoning, I set it aside and cooked my frozen steak sandwich meat. The secret ingredient to a Philly cheesesteak is adding cheesewhiz to the steakmeat. I then added the sauce to the meat, and piled it all on the roll with some shredded mozzerella cheese, and baked it in the oven as directed. I also lightly toasted the roll, as another reviewer suggested, to keep teh roll from getting soggy. Those flavors really worked well together. It might have been the best steak sandwich I've ever eaten. I served with sweet potato fries and a salad. I will definitely be making this again.

This is our FAVORITE soup, hands down. Thanks so much for posting!

This was the perfect recipe for us, since I wanted to use up some shrimp and leftover tomato sauce. I noticed another reviewer used cream of celery soup, and since I like creamier sauces, I thought I'd give it a try. I used everything the recipe called for (plus some dried oregano and basil), except adding the can of cream of celery soup diluted with about 1/4 cup milk. I mixed it in slowly to the tomato mixture. I cooked the medium-sized shrimp for about 2 minutes on each side, until they were pink throughout. This made a wonderful, thick, creamy tomato sauce to top the shrimp and rice. My version may not be anything like true shrimp creole, and it did not have any hot kick, but both husband and I loved it and will definitely make again!

I give this 5 stars because it is yet another delicious way to use up these unceasing zucchini. Our tomatoes weren't quite ready, so I used up some leftover speghetti sauce. I added garlic and thyme, and had to cook the zucchini a little longer until it was to our liking, but otherwise I followed the recipe. Delicious! Thanks for sharing!

Excellent recipe. These were easy to make and very tasty. I used many other reviewer's suggestions - grate the zucchini, use cheddar/monterey jack cheese, omit milk (I added about 1/3 cup to give them the right moisture), and add paprika and cumin. We will definitely have these again! Thanks for posting!

EXCELLENT. This was very quick and easy. I used 1 1/2 cups sharp cheddar cheese, a full cup milk, and a touch of garlic powder as other reviewers suggested, and it was PERFECT. This is a sweet bread, but we like it just the way it is. I will definitely make this again, perhaps adding some oregano or rosemary for an extra touch. Thanks for posting!

Very, very good pulled pork! I would've given this 5 stars, except I was disappointed that the root beer really didn't do anything to the flavor. I used a Boston Butt, as other reviewers suggested, and it fell completely off the bone, which was then easy to remove and meat was easy to shred. I also rubbed crushed garlic over the meat to enhance the flavor. I will definitely be making this again! Thanks for sharing!

Very good recipe! I took some other reviewers' advice and drained the beans first, then added a touch of white wine. I also added parmesan cheese at the end. Mashing the beans in the pan was not hard to do at all with a potato masher. I served on fresh-baked french bread. I think it could use a little more flavor, but is an excellent dip or lunch and made the house smell wonderful. Thanks for sharing!

This recipe was wonderful. Since my husband requested succotash, and I am not crazy about limas by themselves, I thought I'd give this recipe a try. We had frozen our own lima beans and corn over the summer, and I just estimated all the amounts with a can of tomatoes and about 2/3 cup butter. We also added a little marjoram for seasoning. Thank you for sharing this recipe!

This was exactly what I was looking for. I did make a few substitutions to fit our tastes. We usually have chicken sausage on hand rather than ground beef because we like it better. I also didn't have any canned spaghetti sauce on hand, so I used my own which I make in the summer and freeze. I also used a combination of velveeta white cheddar cheese, and this tasted similar but SO much better than the boxed meal. Thank you so much for posting. I will never have to buy the fake box food again!