The Alfredo sauce is great. My rating is for the sauce only since I already had my favorite pizza crust in the fridge, and I was planning to use morels and baby broccoli to make a pizza. I decided to make a white pizza and had seen a review of this earlier and figured I'd give the sauce a try. The consistency was perfect. I had only parmesan cheese, and I halved the recipe, too. I had more than enough sauce even with half the recipe, so I'll be able to make another one soon! I will definitely try the blackened chicken, too.

The morel season is just too short. This is a delicious soup. I only changed two things: I used unsalted chicken broth instead of water and soup base, and I used fresh thyme. Definitely rich, but sooo worth it. I wouldn't dream of trying to make this low fat...it's an indulgence all around, and you won't regret it!

I wanted to like this. I love creamy tomato soup and make it all the time. But I was looking for something a little different to try and decided to give this a shot. Good tomatoes are not to be found at the store right now, so I used a can of high quality fire-roasted diced tomatoes (my favorite brand that I use all the time), and I used jarred, pureed tomatoes instead of juice (again a brand that's my favorite that I use all the time). The end result just didn't cut it for me. It was more cream/butter flavor with a very slight tomato flavor, but without the onions and garlic I usually use, it was pretty bland. I have never used butter in my tomato soup (always use olive oil) nor do I normally use more than a quarter cup or so of cream, so this one was really too buttery/creamy for me. I did not find the basil flavor too much. Thanks for the idea to try, but I'll have to stick to my usual version.

My family loved these. I had golden potatoes on hand and just used those. I omitted the butter and just tossed my slices with a bit of olive oil. I also sprinkled the slices with salt, pepper, and smoked paprika. I've made 2 batches in a week, but I felt that these didn't really give me the browned and crispy potatoes that we prefer when they were baked at 400, so the second batch, I cooked at 450. Much better for us. When done, I added the cheese and bacon and broiled for a couple of minutes. I sprinkles with fresh chives (no green onions) when they came out of the oven and dolloped sour cream when served. They were a hit!

This is yummy. We really don't care for processed cheese, so I used a sharp cheddar and a little colby jack, too, instead. I layered the cheese, potatoes, and onions and poured the milk mixture over the top, and I used evaporated milk instead of half and half. I also added some garlic powder, dry mustard, and red pepper to the milk mixture. I don't know how close my end result is to the recipe, but we love it; that's a success in my book! Mine did take much longer than the time in the recipe, but my hash browns (I used Yukon Gold frozen ones) were just partially thawed, so I expected that.

Excellent, excellent dip. I used fresh breadcrumbs from a stale baguette I had on hand (they were pretty dry) but stuck to the recipe otherwise (a major feat for me, lol!). Hands down, the best popper dip I've tried. Thanks, Cat Hill...this one's going into the keeper pile, and I can't wait to make it with my fresh peppers! Really, any pepper would be good, and I'll try a mixture this summer.

Omg, is this ever good! I will make this again and again and again! I added a drop of vanilla extract, also.

This is very, very close to how I make this dish. I use a Greek spice blend rather than just oregano, and I drain my cucumber well before adding to the yogurt. I also add a bit of fresh dill to my tzatziki. We love these. They are soooo good served on warm flatbread!

I really liked this. But necessity is the mother of invention as they say, and I really had to improvise. I had a pound of ground turkey breast that needed to be used, and this came up in an ingredient search. I halved the recipe since I had only a pound of meat. I had no breadcrumbs. But I did have a ground mixture of corn flakes and provolone CheezIts that I used to coat chicken earlier this week. I subbed that mixture for the breadcrumbs. I also added a handful of shredded carrots for moisture, and I added finely chopped onions and red bell peppers...just a bit of each, for flavor. I had only sharp cheddar, and I added less the full amount..didn't really measure. I don't like ketchup alone as a topping for meatloaf, so I mixed homemade whole-grain honey mustard and ketchup. The end result was very tasty, and I'm glad I found this recipe. I'll definitely make again.

SERIOUSLY?!? I would NEVER make something that contained so few calories and fat. You need fat to live, people! And this is not an authentic recipe! You need to fill the pot BEFORE you put it on the heat! I wanted to give this no stars, but I had to give it at least one to submit a review. :-)

Pretty good. I had hoped for a bit more stout flavor, but it's a pretty good end result. I used buttermilk in place of creme fraiche (didn't have any), and I subbed Whey Low for the sugar. A couple of reviewers mentioned the cake was dense, so I added a teaspoon of baking powder to the batter. That did the trick. The cake was light and fluffy. I cut the recipe in half, and it made 12 cupcakes. The icing is just a little too sweet for me. I added a tablespoon of espresso powder, and that helped. The family loved them, so it's a success.

My mom and I made the original no-bake cookies many times while I was growing up. I always loved them, but I haven't made them in a long, long time. When I came across this recipe, I decided to give it a try and see if they were as good as what I remember the originals to be. We loved this recipe. It's not too sweet. I used a little less than a cup of honey which was perfect for our tastes. I also added a couple tablespoons ground flaxseed meal, and I doubled the vanilla. I used natural crunchy peanut butter. The texture is softer than the original, but they set just fine. The texture is great...creamy and a little chewy from the oats. This one's a keeper for us. I think it would work great with agave or brown rice syrup, too.

I love rutabage fries. I coat mine with smoked paprika and sprinkle with kosher salt and freshly ground black pepper. I don't like rosemary, so I don't use that, but garlic powder is tasty, too. I don't use fresh garlic, because I think these need to cook at a higher temp and for longer than 30 minutes, and the garlic would burn. I would suggest at least 425 for really nicely browned pieces. Mine never get super crispy, but I don't care...I love them!

I had some fresh pineapple to use and ran across this by accident when searching for something else. I had some grilled chicken and decided to try this (leaving out the cilantro since I don't like it). It was great! When grilling season rolls around to stay, I will make this often.

I've been making something similar to this for about 20 years, but I always used vanilla syrup (like you use in coffee) and a sprinkle of nutmeg. I decided to give this a try, but the cinnamon is just too much for me. And I absolutely love vanilla, but cutting back to 1 teaspoon would be enough for me in this. Vanilla sugar would probably work well, but I didn't care for the cinnamon.

I don't use this for biscuits, but as a substitute for the baking mix in a box, it's fantastic. My family requested my cheeseburger balls before the super bowl, and I was out of baking mix. On to AR to find a substitute I went, and I'm so glad I found this recipe. I made a much smaller batch, but it worked perfectly. I will never need to buy baking mix again! Oh, and I added a bit of white whole wheat flour for some of the AP flour. No one could even tell!

I strained the seeds and, as the cook's note mentions, let it reduce a bit longer. Fantastic flavor. This would be great in a cream cheese frosting, too, and I'll definitely try that sometime. I don't care for artificial strawberry flavor, and now I never have to worry about that again. I can't wait to make this with other fruits, too. What a great idea! Thank you, Candice!!

I love the idea of adding black-eyed peas to cheese dip, but without some kind of liquid this will set up very quickly into a massive piece of gluey cheese with peas imbedded in it. I added a can of Rotel tomatoes, and I also added some sauteed greens (kale in this case since that's what I had on hand). It was a great end result. I was a bit too late for New Year's, but there would have been my peas and greens in one swoop! : )

We love the Welsh cakes they serve and sell at our local Highland games, and I've been wanting to try them at home for some time. I finally broke down and gave this a go. They are very close to those. I do prefer the currants when I can find them, and I added a generous dose of nutmeg and a splash of vanilla. I also used a combination of butter and organic shortening. I'm pretty happy with the results.

Comfort food is usually not highly spiced or flavored, and as I didnt' grow up eating this, it did seem a bit bland to me. But I still liked the dish and think it has good potential for me. I used sweet onion, brown basmati rice, and puy lentils as those are my favorites, and I did add a pinch of cayenne for a little heat. I would make again but would add more spices for a little more flavor for my tastes. Still it's simple and good.