I made four batches of this to frost a TON of cupcakes for a large baby shower and it was great! I piped it on the cupcakes and it set up and held its shape perfectly. Yes, it was sweet, but it tasted the way good quality frosting should, IMHO. Thanks for sharing an easy but wonderful recipe.

I know I'm preaching to the choir here, but this was too awesome not to not leave feedback. Like others, I was a little hesitant to cook the meatballs without browning them first but I've always hated the process of browning the first because it takes constant attention and usually has to be in several batches. I don't regret not browning them one bit: they were tender and moist but still held together really well. That said about the delicious meatballs, the true star of the show is the sauce. It has such a fresh, bright flavor and nice chunky texture: I could eat it with a spoon like soup! AND, as a matter of fact, I've added it to soups, used it for lasagna, on homemade pizza and on top of ravioli. I'll never buy commercially prepared sauce again! I've made this at least six time since I originally made the spaghetti and meatballs two months ago. The ONLY change I made (and this is just personal preference) was to add a little oregano and a few flakes of red pepper for some kick. Thank you for sharing this great recipe!

I followed this recipe exactly as stated and then added the following: Before dressing: bamboo shoots, dried cranberries and scallions. After mixing everything with the dressing, I topped it with the fried rice noodles you get in a can. This was so tasty and a great way to get your greens and also use up any extra chicken. We'll make it again.

This was AH-MAZ-ING! It was moist and tender. Served with rice, it reminded me so much of the chicken served at asian place in the food court at the mall...which I've been desperately trying to replicate for years! I followed the ingredients to the letter and let it marinate in the fridge all day. I took another reviewers suggestion and boiled the remaining marinade for basting while grilling and also to serve on the side. Thank you so much for sharing this awesome recipe!

I've tried a LOTS of versions of kale chips with LOTS of different results. I've found that the success of the chip depends on three things: how you cook them, how curly the kale is and how much oil you use. This method has been, by far, the best: I've tried lower temp with long cooking, higher temp with quick cooking, convection methods, different sheet pans and all the rest. This recipe works (IMHO) by using a non insulated sheet and cooking at 350 for 10 minutes. I rotated my baking sheet 180 halfway through. I also made a point to use ONLY just enough oil to BARELY coat the leaves otherwise they'll stay soggy. When I arrange the pieces on the pan, I place them like little upside down "V's" so the curly side is down: I think this helps the air circulate around them better. Other than that, after you coat them with the oil, get creative with the toppings!!! I squeeze a little lemon on mine with sea salt or will do some garlic powder with chipotle pepper powder. Hope you'll all enjoy these as much as I did...Thanks Lucy!

I've made this so many times and it's unbelievably good. I've taken leftovers to work (it makes a LOT) and my coworkers are always happy :-) I don't change a thing...it's great as is! edit...I fibbed a little! I forgot that I've tried this using turkey italian sausage and it's still delicious, flavorful and a hair lighter in fat

This was beautiful and delicious. I chose to prepare this whole and it made a beautiful presentation (check out the photo I submitted). This is what I did to make it turn out really beautiful and coated all over: Steamed as directed in recipe. Then I mixed all the dry ingredients(no butter) in a large cereal bowl. I sprayed the steamed cauliflower head with cooking spray then placed it upside down in the cereal bowl mixture. I used a spoon to press the mixture around the rest of the head. I placed it back right side up on a pie pan and gave it another spray all over to help it get crispy then cooked as directed. Delicious and a little healthier from omitting the butter :-)

This is delicious! Like everyone else suggests, I mixed the ingredients first before stuffing the squash halves (I melted the butter first too.) One reviewer left out the brown sugar because she was worried that it wouldn't go with the savory seasoning in the stuffing mix...I don't know how it works, but the brown sugar makes it soooo good. As gross as it may sound, I was scraping the bowl of stuffing mix and licking the spatula after I filled the squash and put it in the oven. Instead of individually wrapping the squash halves in foil, I placed them in a shallow pie pan and covered the whole thing with foil. I liked the brown sugar flavor so much, I think next time I might sprinkle a little on top after baking and put them back under the broiler for a minute to get crunchy!

This was really good. I doubled the recipe because after the yogurt drains, it's almost half the original volume and people LOVE to pile this stuff on their pitas and sandwiches or use it as a dip. I was feeling a bit lazy the day I made this and used baby seedless cucumbers and didn't peel them: the baby cukes have a tender skin and I kinda liked the green color it adds so I'll probably do it that way in the future.

It seems silly for me to leave a review since there are well over 600 positive reviews already, but I just have to add my thoughts. My husband and I got married three months ago and thought it would be nice to stay in town and celebrate Thanksgiving together in our new home. It was the first Thanksgiving meal I'd prepared and the first time I'd made stuffing from scratch: what a confidence booster! This was great and my husband was so impressed as well. Like others, I prepared it seperately from the bird, covered it and cooked it for about an hour and a half, stirring it every so often. Next year, we'll be traveling to go to my Grandma's like I have since childhood, but I'm going to offer to bring the stuffing! Thank you!

I was so surprised how good chicken noodle soup could be with such a short cooking time! Like other reviewers, I added the carrots in at the same time as the other veggies to saute and I sauted them a little longer that suggested to be sure they would be tender. It was so good...can't wait to make it again!

I made this for my "slightly" picky fiancé and he LOVED it! Served up with some garlic smashed redskin potatoes, it's an easy meal that looks very elegant. (As a side note, you can find game hens at a certain major "mart" store VERY inexpensively)

This is a great recipe! I LOVE the fact that I didn't have to peel or precook the potatoes. The only change I made was using green onions because that's all I had on had. I'm keeping this one for sure!