Used boneless sirloin chops for this recipe. I did add in a bit of onion and garlic powder, and sesame seeds. The chops were juicy tender and the pineapple gives a wonderful tropical flavor. I served with wild rice with bell peppers, onions and more pineapple mixed in.... Hawaiian rice.

This was the recipe group selection for this week. A very refreshing for a summer night. I noticed our raspberry package was only 6oz. so we didn't quite have a cup. We used two of the gallon sized bags and the juice of three real lemons since we don't drink the powdered stuff. We also tried it with a shot of vodka...think we found us a new summertime beverage.

Very berry indeed. I whipped this up after a long hot morning walk. It hit the spot. I had to use blueberries, no blackberries at the store. I poured the rest into a Popsicle mold and made ice pops with it. I enjoyed them even more.

Made this for pool party we went to yesterday and it was hit with everybody. I followed the smaller recipe amount for 12 servings. Didn't use Hellmann's mayo, just used our favorite light Kraft mayo. I did add in a tablespoon of sugar since Hellman's tends to have a sweeter taste. I also used red potatoes and didn't need the full amount of mayonnaise, I added until it reached a good consistency, about 1 1/2 cups total. More than likely because red potatoes are smaller. I also added in more of the olives and pickles. People were getting seconds and raving about it and asking for the recipe. We loved this salad and will be making it again. Now I must email the recipe to some friends. Thanks Lela, a real hit.

These are so great. I did use 2 1/2 of the chipotle peppers since we like spice. We always put our turkey patties in the freezer for an hour before grilling, that way they don't fall apart on the grill. Didn't have mozzarella cheese but Colby-jack was just great. We did take the advice of another review and topped with some creamy avocado slices. So flavorful you almost forget it is turkey and not beef.

I made this recipe for the weekly recipe group selection. I followed the recipe as written except for using 1 1/2 pound of shrimp and took the advice of previous reviews to just top with the mozzarella cheese. The shrimp marinade is excellent and could be used alone for anytime you want to grill shrimp, I did marinate it a couple of hours. The sauce was also good without the mozzarella cheese, seemed thin but once the tomatoes and noodles added it was just right. We enjoyed this dish and will probably make it again. We grilled some zucchini and that was so good mixed in with this dish, that I might make that way next time. The reason for four stars is the order of the directions will have you in a real mess. The shrimp was the last thing we cooked and thanks to another review I had everything ready including the sauce. So we weren't scurrying around the kitchen trying to hurry everything up.

Reduced the lime to 1/3, kiwi is already tart enough. Increased the tequila to 2/3. Also only enough sugar to give the right sweetness, probably no more than a couple tablespoons. We used three kiwis. Lots of ice. Great summer drink to cool you down. My husband really liked them, I'm still more in favor of the watermelon margaritas on this site.

I've tried several Spanish rice recipes on this site and this is truly the best. I do always use chicken broth instead of plain water. The measurements are just right on this recipe, using long grain rice always. Not too soggy, not too dry. I did use another reviewers suggestion of bacon grease in stead of oil to fry the pepper/onions/rice in and I did add in a chopped jalapeño and minced garlic. A bit of cumin and paprika give more of the Spanish flair to this dish. This is now my to go to recipe for Spanish rice.

This was very good, the dressing was excellent and makes the dish. I didn't have pinto beans so used red kidney beans instead. Also didn't have celery, so put in some celery seeds seasoning. We had this as a side dish to go with stuffed chili peppers. However I have some leftover today and will try some chips with it. Oh and I did put in some chopped fresh cilantro that I needed to use up. Thanks Belle, one of the best corn caviar dishes I've tasted. Will try again and make sure I have the celery and pinto beans.

Simple, easy and tasted so dang fantastic. I was going to use regular potatoes but happened to have some Ore Ida instant in my pantry. I followed the box directions and threw in the cheese and green chilies at the end. I could eat the whole pot of these they were so good.

I reduced the amount for four people and used poblanos peppers. We also made it a bit simpler by using a store bought rotisserie chicken. We didn't take the skin off our peppers, we like the flavor of the blackened pepper. Used Las Palmas green enchilada sauce. We served this with Chili-Cheese Mashed Potatoes on this site. This really was a simple meal to make, not too may ingredients, and so delicious. I imagine you could use any peppers, but poblanos have such a nice smoky flavor to them. Thanks PALS, we will be making this again.

Throw in some pickled jalapeños for some extra spice.

Fantastic! The Salsa is wonderful, I did use cilantro in lieu of parsley since I no longer have any parsley growing in the garden. I also added in one avocado as other reviewers suggested. I couldn't grill the tilapia due to heavy rain, so pan fried it instead in the same oil marinade. I served over a bed of white rice. By the way I used the whole, peppers, mango and avocado and made lots of salsa, what are you going to do with the rest anyway? Any leftover salsa would be good with chips. However we didn't' have any leftover.

Just had another one of these, so good and filling.

I have never made anything with lentils, but for some reason had a brand new bag of them in my pantry, think I was going to make soup with it. I have to say they really smelled good while cooking and mixing it in with the ground turkey made you think you were eating ground beef. Really tasted wonderful, earthy is what comes to mind. I used my own taco seasoning mix, and canned black eyed peas (all I had). This was a great summer meal, so easy to make also...not to mention good for you. For the dressing I used Dorothy Lynch® Style Salad Dressing from this site that I had leftover, just added in a bit of the taco season. My beef loving husband even said it was good.

I used my blender for making this dressing, I started with 1/2 cup of oil and then added in more until it reached the right flavor as another reviewer suggested, probably 3/4 cup total. No need for the optional cornstarch. My husband couldn't stop raving about this dressing, he really loved it, as did my son. It was tad too sweet for me, but then I don't put sugar on anything...so that is just me. I can't compare to the store version, since I've never had it. We used on a regular green salad.

Both my husband and I agreed that this marinade was okay, but just didn't sit right on our taste buds. I think maybe there was just too many different flavors in this and didn't mesh well together. Chicken was nice and tender.

Wow were these ever juicy, tasty and simple to throw together. I used ground beef only, and added less basil, but a wee bit more of garlic and scallions, since we love those flavors. I made the patties up a few hours ahead of cooking so the flavors had time to marry. We grilled them over charcoal, topped with some Colby jack cheese. My husband is always leery about adding anything other than S&P and garlic to his burgers, but he said I can make them like this from now on and I totally agree. Thanks Don...AR should publish this burger.

I knew this recipe was a winner when I first saw it published. I used all shrimp, used the whole bell peppers, so I had lots more pepper mixture. I did use a 10X15 casserole dish. My cheese mixture seemed a bit soupy, and that may have been due to my extra peppers, but it thickened up just perfect in cooking. I forgot about the foil but it didn't burn and so I really didn't need it. Topped with the extra tomatoes, green onions and cilantro. Great dish for using up garden peppers, everyone loved it. Not even as rich as I thought it would be, but then again I had lots of veggies in this. Certainly will make this enchilada casserole again, you can use just about any seafood and not go wrong...and don't be shy on the vegetables, just use a large baking dish.

I made this for the recipe group selection this week. This makes just enough dressing for two dinner size salads. I didn't feel comfortable with two teaspoons of sesame oil and started with one...and that was plenty, and maybe too much. I ended up adding a bit more of the orange and honey to even the taste out. Unless you really like strong sesame flavor, I would suggest adding drops of that until it reaches your desired taste.