In the interest of full disclosure, I will note that I had never had spaghetti squash before I made this recipe. The sauce forms the basis of this rating, however, since it could be seen as a "universal" sauce, usable over any number of different bases. This was alright, but nothing spectacular. If I make this again (I probably will), I will leave out the capers and perhaps substitute something like mustard powder in its place.

I prepared this exactly as directed and was very pleased with the results. I did brine the chicken beforehand like I usually do when cooking chicken breast. I will make this again. Thanks Moonandback!

This arrived as a "Daily Dish" recipe on 2/14/08. I made this without changes substituting boneless skinless chicken breasts for salmon, baking it at 375 for around 30 minutes. Like some others, I was worried how this was going to turn out based on the way it smelled on the stovetop. It turned out wonderfully and I will incorporate this into my rotation of sauces. Thanks, Isybel!

This arrived in my inbox as the "Daily Dish" for 2/7/08. I was so excited to try it I made it that night. I tripled the sauce portion of the recipe (with no variations) and used it with 1.5 lbs. of sliced chicken breast prepared with minced garlic and green onion. Delicious and simple. The sauce doesn't take very long to set up once added to the pan. I will make this again. Thank you, foodgu1!

I prepared this as directed, choosing this recipe because it specifically called for canned sweet potatoes. It was well-received and I will consider making it again. It was a bit too rich for my tastes--just a glance at the ingredient list tells you it will be rich, but I was still unprepared for just how rich it really was. This is not a slam on the recipe, just a personal opinion. I did give out the recipe twice to various family members, who have plans to include it in their holiday meal rotations. Thanks!

I made this as directed with hot turkey sausage, but did make one small substitution: 1 c diced tomatoes instead of the grape tomatoes since I didn't have any on hand. I enjoyed this and will make it again. I used a leaner turkey sausage. Since the recipe doesn't call for any oil or cooking spray when you brown the sausage or the cook the garlic/onions/peppers, I assumed it was because I was supposed to cook the vegetables in the fat that cooked out of the sausage. I had no cooked-out fat, so I added a small amount of olive oil to the skillet instead. This worked out well for me. In the future, I might grill the sausage outdoors, then slice and add to the vegetable mixture at the end. Thanks, tiffschrie!

I prepared this with no modifications on perch. Ultrasimple and ultrafast to prepare. It was quite good, but could have used a little more zing for my taste. As others have noted, it did need to be baked slightly longer than the 10 minutes the recipe calls for to get more crispiness out of the baking process. I will make this again and will also try it on other kinds of fish. Thanks, Carol!

I've made this a number of times now, and everyone always compliments it. Based on earlier reviews, I use 1/2 cup each of mayo, sour cream, and buttermilk, but otherwise leave the recipe unchanged. It is a thicker dressing (even with the buttermilk modification), perfect for dips, but also compliments salads nicely, sticking to the salad and not gathering uselessly in the bottom of the bowl. As others have mentioned, the flavors blend together much better after a day or two. Have I found my Ranch Nirvana? Not yet, but this is as close as anything else I've tried! Thanks, Dawnia!

This tasted like a soup you would get at a nice restaurant, with a lovely hue. Based on other reviews, I used 4 red peppers and in place of fresh tomatoes (which are terrible this time of year, at least here) I used 2 (14 oz) cans of diced, peeled tomatoes. I also did not reserve a pepper for use later. People here at work that tasted it loved it as well. Despite the effort (most of which is in the cooking time), this will be a soup I readily will make again. In the future, I may or may not continue to use the roux (this time I did use it), but it looked ready to go without the roux being necessary. Thanks, Carol!

As burgers, this just did not work for me-- I would have needed to add several times more the amount of bread crumbs to get patties that would stand up to the rigors of grilling. Not to be deterred, however, I placed the mixture into a pre-greased loaf pan and made chickenloaf instead, baking at 350 for 30 minutes. It tasted pretty good (I admit I, too, was doubtful about the carrots), so it all worked out in the end. This recipe DID encourage me to look for (and successfully find) Old Bay seasoning, which I admit I had never heard of as someone raised and still living in the midwest, so I have a new staple in my spice collection. I might make this as a loaf again in the future, if I have a taste for it. Thank you, Teri!

This recipe came to my attention through the allrecipes RSS feeds. I made it last night for dinner, using no salt added tomato sauce, only a dash of salt, and 2 teaspoons of dried basil in place of the fresh. Both of us really enjoyed this recipe and I will consider using the marinade as a barbecue baste for other meats like chicken just to see how it turns out. I marinated the shrimp for 45 minutes, stirring everything together every 15 minutes to keep things mixed. I will also consider using cilantro in place of the basil and perhaps less olive oil. I will make this again. Outstanding! Thank you, Rachel!

I was extremely pleased with the way this turned out. Based on earlier reviews, I used 1/8 c dried Italian seasoning instead of the oregano and parsley, and two 14.5 oz cans of peeled diced tomatoes instead of fresh simply because it's what I had handy, and it was still marvelous. I imagine it would taste even better with fresh ingredients! The feta on top was a great finishing touch. I may try this with other meats, like diced chicken breast, just to see how it turns out because I liked this so much. Perhaps I'll also try it with mozzarella instead of feta. Serving with noodles is recommended and something I'll try next time also, or make pasta, mix the whole thing up, top with a cheese and turn it into a bake. Thank you, Rose Ann!

I was really hoping to like this recipe; unfortunately, after two preparations using the original, unmodified recipe, I can't say that I do. I will not be making this again, nor can I think of any changes to make to the recipe to improve it in my opinion.

This was delicious and simple to make. I doubled the recipe (except for the kidney beans) for use in my 6-quart crockpot, and replaced the black beans with 2 (14.5 oz) cans of diced tomatoes (undrained) to make it a more moist while also adding a jalapeno for more heat. It tasted just as good as leftovers today. I was looking for a simple crockpot turkey chili recipe and came upon this one first via Google. My search has ended! Thank you, Laura!

I prepared this recipe doubled, with the cinnamon and vanilla but not nutmeg. It was simple to prepare and delicious; I'll make it again. I used white sandwich bread because it's what I had (I made this on a whim) and endorse the earlier recommendations of maintaining a hot griddle, not oversoaking the bread, and stirring the mixture between slice dippings to try to keep the cinnamon distributed better. Next time, I'll be sure to use thicker bread, but the sandwich bread worked out alright. Thanks, Jan!

Based on earlier reviews, I left out the peel but otherwise prepared as directed. This was a quick, delicious dish that I will make again. There was just enough orange for my taste. Next time, I'm considering marinating the meat prior to cooking as other reviews have suggested and may increase the spiciness factor a touch to suit my own tastes (I like things really spicy!) Thank you Christine!!

This egg salad was delicious and I will make it again. I thought I'd miss the mayonnaise, but I didn't at all. I personally thought the onion was a little strong, so will reduce the amount of onion in subsequent preparations. Thank you, Margret!

I thought these were pretty good; everyone at work raved about them. I followed some previous recommendations and added 1/8 c water and 1 tsp vanilla to the bottom portion of the bars, baking it for 5 minutes before topping with the blueberry mixture and the rest of the dough. I also added an extra tsp of corn starch to the blueberries. They smelled delicious baking and tasted even better with some vanilla ice cream. I look forward to trying this with raspberries. Be warned--they are crumbly! Thank you!

This was a very flavorful sauce that was easy to prepare--perfect for a first-time sauce maker like myself. Using a combination of taste and sight, I only used around 1/2 of the basil called for. As a neophyte sauce maker, I admit I will be trying other arrabbiata recipes in addition to this one, but I know I've got a good sauce to return to here whenever I need to. Thanks, Rick and Jennifer!

This dip has gotten rave reviews every time I've made it. Quick and easy, it's been served at staff parties, tailgates, barbecues, and picnics. Easily customizable, I usually place the green onion and olives off to the side. Thank you, Rusty!