Awesome recipe. My boyfriend couldn't stop eating it. It really is just as good as (if not better than) the version at Olive Garden. We also put cheese on top of our soup. We will definitely make this again!

Really worth the 5 stars! I tried another turkey recipe from this website last year that involved a lot of hoopla (putting onions inside, pouring champagne over the bird, doing all kinds of complicated stuff - and it turned out disappointing) so my boyfriend and I were SO HAPPY when we tried this and it turned out DELICIOUS. First off, let me say that I absolutely HATE a dry bird. In fact, I set the timer on the oven to 3 hrs (instead of 3.5-4hr) and checked the bird at 2hrs 40minutes and found that it was ready to come out. The flavor was excellent, the bird was completely moist... this is the bird you want to make for thanksgiving to wow your relatives. Even though we were both stuffed, we were still picking pieces off while putting it away. The only thing I will do different next time is instead of pouring the juices down the drain, pour some of them over the meat after we've carved it up for even extra flavor and moisture or to make a gravy. YUM.

TRY THIS RECIPE. I'm totally serious. I had a bag of red quinoa in my cabinet and decided to use it for this recipe. I used chard instead of spinach and a red bell pepper instead of carrots. It was pretty much a chop everything up and throw it in a pan type of recipe. It tastes delicious and turned out beautifully, the kind of side you'd serve to make an impression. Next time I make it I'll probably cut the pepper in half, for personal preference, but otherwise feel it's a great recipe and will definitely make it again.

This was really almost a 5, but I just felt that it could use a little less lemon - next time will use half a lemon (juice/zest). Instead of spooning the sauce on at the end, I rolled the chicken in it so it was thoroughly coated. The flavor overall was excellent.

Alright, so I made a big mistake because I used turnips instead of radishes (grated, soaked in salt, etc.), BUT this recipe was so versatile and delicious that it turned out just fine. The only change I made other than that was added some crunched up crackers in addition to the bread crumbs because my mixture was too wet and I wanted it to have a little extra crunch to it. This was delicious! I made a very similar recipe for zucchini patties a few months ago, but honestly I liked this one better. I might try to make this with radishes next, but just in case anyone is curious, it does work great with turnips.

Pretty good. DEFINITELY needs all the sugar, plus a little more for my taste. These are a good base, with a little tweaking I think they can be perfect. Until them, I'll stick with the strawberry mojito mix from a local store.

I've tried several mashed potato recipes from this website, but this is the first one like what I've been looking for! These are dense, rich, creamy mashed potatoes like the ones I enjoy at nice restaurants. They are definitely not the healthiest, which is why I cannot make them very often. My boyfriend also agrees that they're excellent :)

I've been using another recipe on here for awhile to make frozen strawberry margaritas, but this is very good for over the rocks. I think I might even try blending up some fresh strawberries next time to give it some pulp.

Very delicious! I'm not normally a biscuit and gravy fan, but I really liked these. They were really very easy and I really liked the texture of the biscuits. I used whole wheat flour and they still turned out great!

We LOVED this! I have a pretty large blender, so when it says to fill a blender with ice, I think we had to increase the other ingredients accordingly. We ended up using the same amount of tequila and triple sec, but increased the strawberries to 16oz and the limeade concentrate to 6oz. This is just like the strawberry margaritas at our favorite Mexican restaurant in town, we will definitely be making this again and again!!!

Made this and have served to my boyfriend and two friends, so far everyone likes it! I used a yellow onion instead of a small/sweet onion and decreased the parsley (will decrease even more the next time I make it as I don't really like cool-toned foods as much). It is great warm or cold.

I'm rating this recipe 5 stars with modifications, so take it as you'd like. First of all, I had a bag of brussels sprouts I needed to use up and was hoping to make something healthy. Although this recipe had lots of great reviews, I did not want to use cream or even half and half as some reviewers suggested, so I instead substituted in skim milk. Both my boyfriend and I agreed that this recipe came out delicious. I also left the mushrooms out (personal preference) and used regular onion instead of shallots since that's what we had on hand. I think that we'll be making this again, an excellent way to cook this veggie.

DELICIOUS! Will not be buying applesauce from the store again. I doubled the cinnamon and used a little less sugar (somewhere between 1/8 cup and 1/4 cup) since I like my applesauce a little more tart, turned out GREAT. This is so rich and delicious, I was thinking to myself it would make an excellent pie or dessert filling, with a scoop of ice cream on top. Of course it is great as it, we will definitely make this again and again as a lite dessert.

Great recipe! We took the advice of other reviewers and increased the seasoned salt to a tablespoon. Next time we make this we're going to use smaller pieces of chicken (so it doesn't take as long to cook as we were practically drooling waiting) and pack the coating on even more because it was the best part! My boyfriend commented that he normally peels the skin/coating off of the chicken to be healthy, but this time he found himself eating every last crumb.

Made this last year for Christmas and my family LOVED it. Will definitely make this again!! Dense, moist, and delicious!

Made a version of these using strawberry cake mix for my boyfriend's birthday. They were really pretty good. I put one batch in the fridge to keep and one in the freezer. The ones in the fridge got kind of mushy and I had to throw them out, but the one's in the freezer are keeping really well and to me actually taste great frozen! I frosted half of them, but honestly I think that these cookies stand alone better without frosting! Thanks for the recipe :)

My boyfriend is obsessed with strawberries, so I made this for us last night (scaled down to two servings since I had less than a full package of fresh strawberries left in the fridge) and I have to agree that it is a very light, refreshing, and delicious beverage. I scaled back on the sugar a little bit and it was still great! I think one of the things that makes it so good is that is not sickingly sweet as a lot of store bought juices are (where you are killing 120 calories for an 8oz serving, just like a soda) but not uncomfortably bland either, like some of the flavored waters you purchase at the store and feel kind of uncomfortable drinking because they're really not sweet enough. I didn't realize making a fresh, GOOD, light juice was so easy. We will definitely use this recipe again! I didn't blend everything up completely either as my boyfriend enjoys the strawberry "pulp" a lot. The only thing I noticed was that after I blended everything up, there was a foam on top, which is a little bit annoying if you're not drinking it through a straw, but I believe it can easily be skimmed off with a spoon. Thanks so much Olivia!

Excellent! I followed the advice of other reviewers as well as my own inclinations. I pretty much doubled the recipe, but disproportionately increased the amount of broccoli and chicken because I knew we wanted a more hearty dish. I also used plain Greek yogurt instead of skim milk to add some depth/flavor as well as increase the protein content (zero fat). I omit the butter altogether because I did not find it necessary. As others suggested, I added some seasoning to the chicken (I boiled it and sprinkled some Cookie's brand seasoning on after I drained the chicken). I used rice a roni wild grain rice pilaf on the bottom, and assembled it as instructed. I also added some Parmesan cheese to the top (and mixed cheddar both in with the soup as well as on top as suggested). In addition to seasoned Italian bread crumbs, I crunched up some whole wheat saltines in a bag to give the topping a little more crunch. We enjoyed every bite and will definitely make this again!

This was a very easy recipe with a great taste! We did as another reviewer suggested and used the honey mustard instead of making it ourselves. When I make this again, though, I plan not to chop the pecans up as small to give even more texture (put the pecans in the blender and they were the same consistency as the breadcrumbs)

I followed the recipe to the T (except added some herbs for flavor) and would have to say that this turkey came out ok. It is good if you are used to dry turkey at Thanksgiving (who hasn't experienced a few too many of those?) but was not the best turkey I've had. The parts of the bird that weren't submerged in champagne/juices actually turned out pretty dry (did 3.5hrs for 12.5lbs of bird) but the parts that were submerged were pretty juicy. If I didn't add some herbs I think I would have thought it was bland, as some others have mentioned. Overall this was a decent recipe, but not "the one" I want to use to wow family in November. I'll keep hunting though!