Came out really well and was super easy to make! The only 'effort' was chopping tomatoes...and it was such a small amount that was needed. I halved the recipe though--for 4 servings, 2 pounds of fish is a lot. Family gave 'two thumbs up.'

awesome! i added red pepper flakes and some garlic salt (although then they were too salty, but all my fault).

Great recipe! I made for a Thanksgiving dinner and everybody took home leftovers. Left out mushrooms and used two bunches of fresh spinach. I'm not Italian, so instructions to rinse the noodles would have been helpful. Also, it seems like an instruction for the top layer is missing...and I used almost twice the amount of sauce.

Came out great! As usual, I made some changes based on what I had in the house and preferences -- no onion/olive oil, no tomatoes (based on recommendations, served with salsa instead), and basil/oregano/parsley instead of Italian seasoning. For the cheese, I used 3 slices of 2% cheddar cheese and placed it on top. My husband ate half for lunch. We loved it and I will make again.

Awesomely easy and great tasting. Just need the marinating time. I used a 2lb bag of fzn shrimp and 1lb bag of fzn scallops. Only things - the sauce was really hot when I poured it into the seafood and cooked some of the shrimp a bit but I don't think it affected the taste. The sauce also congealed in the fridge and so skewering was very messy. I forgot about the 1/3 sauce for basting and so now we have some great marinade for chicken tonight. Will definitely make again!

So good and simple! I used applesauce instead of margarine in the muffins, which made them denser. Will definitely make again.

Few modifications -- no bacon, used 2 boneless, skinless breasts, some leftover chicken from the previous night, and two veggie burgers! It still came out great. One person does not prefer chicken, but he said that this recipe was the best way that chicken could be prepared (that's a compliment).

Wonderful and I loved how much easier it was than baking! I used ~1/2tbsp butter and a heaping brown sugar tablespoon in each half.

Great recipe! I substituted unsweetened applesauce for the oil just because it had it in-house, but it probably didn't make much of a difference.

It was a great hit at the party! There was a lot of dip compared to the cream cheese though, so I'm not sure it looked great, but it tasted wonderful. I made it exactly as per the recipe (except I didn't let the cream cheese warm enough).

Yum! It was slightly undercooked at 30 minutes, but still yum. Used regular flour since I couldn't find the fancy stuff. Also added more cinnamon (1/2 tsp), nutmeg (tsp), and ginger (tsp). Oh, and I used 3 large carrots -- way more than 1.5 cups. It went really fast at work!

Very good! I ended up making chicken stock the day before like one of the reviews provided instructions for (whole chicken, whole onion, 2 stalks celery, bay leaves, salt, all spice), left overnight in the fridge. I also removed the meat from the chicken but needed to let it cool for a while first. The next day, I skimmed the stock and strained through a cheese cloth. Then I heated the stock, added the chicken and waited for it to boil, then added some elbow macaroni and the egg/lemon/stock mixture. We've never had this before but will add into our rotation!

So easy and it came out delicious! I used suncrisp apples (we picked them at an orchard today) and my food processor.

Very tasty. I used a head of green cabbage only but followed the recipe otherwise. Served with toasted walnuts and dried cherries...it was a hit!

great! is now a go-to recipe. after rolling it out, I let it rise ~20 minutes, then baked on a pizza stone for 17m, then added ingredients and baked again for 15m.

Came out great! I used olive oil PAM because that's what I had. Used 2 kiwis, 2 cups of strawberries, a cup of blueberries, a cup of raspberries, a peeled apple...got rave reviews.

Skipped the butter, didn't measure out the other ingredients, and it still came out fabulous! added broccoli and baked the shrimp/broccoli together, served over quinoa.

Great recipe! I used chickpeas instead of the TVP and left out the onion. Will definitely make again and now I have an excuse to get those cute pepper-shaped single-serve ramekins.

This was my first time attempting bread and it came out great! I didn't have the flax seeds (added a bit extra flax seed meal) or the coconut oil (substituted toasted sesame oil) and needed to add a bit more water to get the dough to form. Tried to use my kitchenaid mixer but ended up just making it smoke -- so did all kneading by hand. I didn't knead for full times because I got tired, but it still came out great. The bread was a big hit and now I'm going to use it for french toast.

Great cookies! I scaled to 18 servings which gave me ~40 big cookies. Other than using slightly less chocolate chips (I used 1 12oz bag of mini-morsels and another quarter cup from another bag) and adding 1/2 c. walnuts, I followed it exactly. Very chocolately and chewy with a crisp base -- the best choc chip cookies I've ever made!