My family and I really enjoyed this recipe. I’ve made it twice. The first time I substituted Seafood Stock for the water and used Harvey’s Bristol Creme. It was awesome, tasted just like or local Chinese restaurant. The second time I made the recipe exactly like it was written (didn’t do any substitutes), but I doubled it because the first time we didn’t have enough. It wasn’t as good the 2nd time. I think the Seafood Stock added a lot of flavor. I will definitely use the stock in the future.

I made this exactly as the recipe states and I received many compliments. This is a great summer side dish and alternative to the more traditional cole slaw or potato salad.

My family loved this recipe. It is very easy and quite tasty. How can you go wrong with 3/4 C butter? I did make it on the stove instead of baking it. I melted the butter, sauted the garlic added the lemon juice and tilapia. Covered and simmered until the fish was flaky. Oh, and added a splash of white wine. Very yummy! Thanks for sharing.

These were delicious, light and fluffy. I did use buttermilk instead of milk and I thought the batter looked a little thick so I just poured more in until it looked like the right consistency. I also added a little vanilla, although, I don't think it was necessary. I did use a mini muffin pan and baked for about 16 minutes. Turned out perfect. Thanks Colleen!

I think it had too much chili sauce, I will never make again. They were the one thing left over on New Year's Eve.

Delish!! I did sub Dijon mustard and it was absolutely yummy. It reminds me of the Honey Mustard dressing from resturants.

I made the dressing exactly as directed in the recipe, I did use cabbage and carrots I grew in my garden instead of using the mix from the store. I'm not a miracle whip kinda girl, always prefer mayo, but a personal rule is to always make a new recipe the way the author directs before making any changes. I'm glad I used the miracle whip, it added a nice mellow tang. This was the sweetest, freshest tasting coleslaw I have ever tasted. Everyone absolutely loved it. The dressing was great, not too sweet for me. It was a little runny, but I think that is from the natural juices of the cabbage - the juices did not deter from the yummy-ness, just needed a slotted spoon. I'm thinking of doubling my cabbage crop next year just so I can enjoy more of this wonderful coleslaw. I'm sure it will be hit with the store bought coleslaw mix, too. I will definately make this recipe again. Thanks Sandi!

Loved this recipe. I made it exactly as the instructions say except I diced and steamed the egg plant. This is a great way to use the egg plant in the garden.

I made this exactly as written with one exception, I had many different kinds of peppers ready in my garden so I used them all. It was delicious. My son who is a bit of a picky eater liked it. It was more like italian meatballs than stuffed peppers. I also split the peppers and stuffed them open face, worked great.