This was ok, but I don't think I'd make it again. Putting it under the broiler the last few minutes is a must.

I normally read ALL reviews before starting a recipe, but for whatever reason I read a couple and decided to make the recipe as is, but bake in the oven. To begin, I did not drain or squeeze the zucchini and it was like trying to make patties out of cake batter - it just didn't work. I ended up using a ton more flour just so they'd hold their shape. The end result was just not all that good. I won't make this again, I'll attempt the "Zucchini Patties" that someone else suggested.

I'm not a big cookie fan. To me, a cookie is a cookie. They didn't blow me away, but they were very good cookies. I will admit I've had chocolate chip cookies that were dry, didn't spread, too sweet, or too crisp, etc. and these were none of those.

This was good, but not great. I would have preferred many more peppers. Also, don't let the name fool you - there was absolutely no similarity between Chile Rellenos at a Mexican restaurant and this dish. It should have been called Mexican Scrambed Egg Casserole. Perfect for a brunch for the ladies, but not for dinner at my house.

This was just ok. I used my favorite *homemade* BBQ sauce and winced when I added the dressing, sugar, and w. sauce. It watered down and changed the flavor of a perfectly good BBQ sauce! So many of the reviews say "use a good sauce", but let me also add to definitely use a bottled sauce that might need some extra "zest", like the italian dressing, sugar, and w. sauce. The chicken was moist, it wasn't too runny after I shredded it, and I added more BBQ sauce at the end - it needed it to make up for the watered down tasting sauce it cooked in. I might make this again in a pinch, with a bottled sauce.

SO good and SO easy...Simply the best. I'll make these again and again and again... Update: used Low fat graham crackers, reduced fat peanut butter, and Smart Choice butter blend stix...still very good!

Good flavor, I liked that it was a new twist on your standard pot roast without being over the top. I took the advice of another reviewer and skipped the potatoes, carrots, and celery - glad I did. The only real change I made, and I'd do it again, I didn't have tomato paste and subbed with a can of diced tomatoes, undrained. I'll make this again.

Very moist, very delicious...skipped the nuts, skipped the frosting, and added a handful of chocolate chips to the batter. I'll make this again.

Wow! This suddenly became one of my favorite recipes on the entire Allrecipes site. I followed the recipe exactly and have only one suggestion: due to a past bad experience with chipotle peppers I started with only one to test the waters. Personally I would have used the 2, but I knew it was plenty spicy for who I was serving this to. I wondered how the honey-lime dressing was going to fit into the flavors, especially when the fish and slaw were so good on their own, but it's just one more element that makes this recipe perfect. Update: I made these again and though I originally said I followed the recipe exactly the first time, I don't believe I did. Four hours for fish to be in lime juice?!?! I decided to actually follow the recipe this time, thinking maybe the submitter knew something I didn't. Well, the fish turned to mush in less than 3 hours, and even after frying the fish it had a sour-lime flavor and a mushy texture that was completely unappetizing. When I make these again I'll marinate about 15 minutes - if at all.

This was good and moist, but I think I will continue my search for zucchini bread.

This was good, had good flavor, but my husband kept saying the chocolate layer was too dry, said the texture was too much like cocoa powder. Maybe I didn't split the batter evenly? It was good and I might make this again, but I'll probably continue looking for another recipe.

Mmmmm...sooo good. I've been making a quick and easy version of Smoky Mtn. Chicken for years with just a bottled BBQ sauce. But this BBQ sauce was sooo good, and sooo worth the effort- and it was actually very little effort. I will make extra batches of the sauce and keep them on hand for all my BBQ sauce needs.

This was great, I liked it a lot, but hubby went head over heels for it. I thought it needed a little zing and color. For that I use red onions instead of green. I'm also thinking a little cayenne in with the sugar for the pecans could also give it a little kick. Oh and speaking of pecans, I followed the recipe exactly - no water needed. If no time for sugared pecans, plain toasted pecans will do. I always use feta cheese.

Had a couple of these tonight as a trial run for my upcoming July 4th party. (research purpose only LOL) I took others advice and added more pineapple juice and I wasn't impressed at all. My second batch I made exactly as the recipe states and it was fabulous! I'll serve these at the party!

This was not what I expected. I expected traditional lemon squares - crust & lemon filling - but with a sprinkling of coconut across the top. Mine came out with no real definiton between layers. I think it's the massive amount of butter in the crust that blends the layers and gives it more of a cake-like consistency. The more I ate them, the more I liked them - especially b/c traditional lemon bar crust can become quite crumbly - these were not at all. Very good, I'll make them again.

Loved this! Even my 12 yr old went back for seconds. I didn't boil the zucchini. I put them face down in the microwave for 4 minutes with just enough water to cover the bottom of the dish. It cooked them til tender without making them soggy. (halved recipe so I only used 2 zucchini) The biggest change I made was I used cheddar instead of the mozzarella; and increased shredded parm and reduced bread crumbs to equal amounts. Also, I didn't want to turn on the oven on a hot summer day, so we made these on the grill. They didn't really brown on top, but they were so delicious it just didn't matter. Great summer recipe!!

I made this last night without ever seeing the recipe. I thought I was being original and creative, guess not lol. The only difference was that I did not use sugar, and I don't believe I would in the future. Anyway, my advice would be to add all the ingredients to your own taste - more or less cheese, bacon, onions, etc. I didn't measure anything. An earlier post said they didn't like the mayo flavor, but I can tell you I originally used just sour cream and the potatoes just seemed to absorb it and make it very dry. I added mayo (not miracle whip!) for moisture and texture, not necessarily flavor - so I suggest you don't leave it out entirely. It also needs several good shakes of salt and pepper. I chose to bake the potatoes in the microwave because I think boiled potatoes lose a little flavor. Plus it's just faster and easier. My 12 yr old hates traditional potato salad, but absolutely loved this. UPDATE: Hubby insisted I make traditional potato salad for 4th of July, but I chose to make this also. By the end of the meal this potato salad was gone and the traditional was still half full. I was asked for the recipe by several people.

I pounded the chicken, but didn't roll them - just topped them with Simple Garlic and Basil Pesto (easy recipe from this site) and mozzarella. The final dish was screaming for something more (presentation & taste) so I topped them with chopped tomatoes. It was beautiful, comapany-worthy, and without any prompting even my 12 yr old said he really liked it.

I never made my own pesto before and this was surprisingly easy, not to mention extremely good. Done in minutes. I used half the oil and used pine nuts only. I was hesitant about the chili powder, but ended up adding half at the end - really good! Used the entire batch on Pesto Cheesy Chicken Rolls, also on this site.

Wow! Sooo easy and sooo good! I made it even easier and quicker by using a graham cracker crust. (used FF sw. condensed milk, and Lite Cool Whip) Limes were 99 cents each so I only bought 2 and used bottled lime juice to make up for the rest. Still outstanding!