I liked this recipe a lot! I made it for a picnic, and it was enjoyed by everyone. for the dressing, I used blackberries instead of raspberries; used only half a banana; used Simply Orange brand juice with mango; used red wine vinegar; and omitted the poppy seeds (they were expensive). I used what fruits were available at the store (blackberries, red grapes, apple, banana, kiwi, plum, and strawberries). it was great! it definitely had a kick to it, which I didn't mind, but if you are sensitive to spiciness, you may want to decrease the amount of cayenne pepper. in my opinion, it was sweet enough as is and doesn't need any added sugar.

muy delicioso! this recipe is EXCELLENT, because you can adapt it to your needs/tastes. honestly, I don't think I measured anything, just threw it together & tasted. I made a few alterations, based on what I had on hand: I omitted the shrimp, used pepper jack cheese, mayonnaise instead of sour cream, added cumin & cayenne (instead of hot sauce, which I thought might make the green concoction turn brown?). oh, and I used good quality olive oil. it was SO good! I will definitely be making it again. thanks for the idea!

ridiculous. I used half & half instead of cream, and I halved the recipe but probably added much more garlic & peppers than called for because I gotta be me. I drizzled this over Chipotle Shrimp Tacos (from this website) and oh my was this good. oh yes. yes it was.

good stuff! I used storebought pesto because I was too eager to try this recipe (read: too lazy) to make my own. the pesto-in-a-jar had citric acid, so it didn't need an entire tsp of lemon juice. I can't say for sure, but I imagine that if you used homemade pesto this wouldn't be a problem. I used a muenster/provolone combination & sliced black olives because that's what I had in my cupboard. I also didn't add anywhere near 2 tbsps of mayonnaise; just enough to bind it all together will do. my final suggestion would be to place the tortilla flat in a skillet to warm & lay the cheese on top to melt it. microwaves do terrible things to bread products, imo. I enjoy finding new, delicious, inexpensive ways to prepare tuna, so thank you for the recipe!

delicious! this is just a great combination of flavors. my alterations: I used about half the amount of rice called for; I used only half an onion & added three or four cloves of minced garlic; I used a can of diced tomatoes with jalapeños because I had it on hand (this was a good choice!); I used 2 tsps of "colorado seasoning" instead of chili powder; I omitted the salt because the canned tomatoes were salty already; and I used between 2 & 3 cups of cheese because I needed to get rid of it. oh, and I used pepper jack instead of cheddar (personal preference). instead of layering the rice/bean mixture with the tomato mixture, I just mixed up everything, except the cheese, in one bowl. I think this worked really well because it allowed the rice & beans to better soak in the flavors of the tomato mixture. I layered the rice/beans/tomato with the cheese, and it came out great. it would make a wonderful dinner for when it's cold out.

I took the idea for this salad & ran with it. changes I made are as follows: I used Quorn chicken analogue to make it vegetarian (yum). I used rotini because it's what I had on hand. (I would definitely have stuck with tortellini if I'd had any.) I added red & orange bell peppers & sunflower seeds because I had them around & they are a lovely addition to any salad. and finally, I used a homemade vinaigrette dressing instead of caesar. I am eating it right now and it's delightful. I think my substitutions prove how adaptable this recipe/concept is! thanks so much for this awesome idea, I will be making it again & again.

this is totally perfect! it has become my go-to dressing. I use olive oil & red wine vinegar, and I don't measure the garlic but I use quite a bit, and I amp it up with a dash of sriracha. awesome!

soooo good! I made mine on a miniature everything bagel with muenster cheese. delicious! thanks for the recipe.

this is a wonderful recipe! I made a full batch for myself & I've gotten at least 5 meals from it (and there's still some left). I never would have thought to prepare tuna this way. it's delicious! I made a couple of slight changes -- to the tuna mixture, I added a dollop of mayo just to keep it together, and a can of black beans for variety. I ran out of lime so I finished it off with lemon juice. I cut back on the cilantro a bit. and I sprinkled the tostadas with pepper jack, broiled for 1 minute, and topped with sliced avocado. absolutely delicious! thanks so much for the idea!

I threw a picnic and made sandwiches for all of my friends. I chose this one for my super carnivore friend Jason, and he loved it. I didn't eat it (I'm a vegetarian), so I can't say exactly how delicious it was, but Jason assured me it was fantastic and that he would have eaten a second one, had I made it for him. I did try the olive/mushroom mixture, which I made the night before, and it was awesome. oh! and I made his sandwich on a croissant from my favorite bakery. yay.

I made quite a few changes to this recipe: first off, I used vegetarian ground crumbles instead of beef. I dumped in a fair amount of dried basil, hot sauce, some garlic powder, and black pepper. I omitted the Worcestershire. I cooked it in a skillet rather than on the grill, and topped my burger with a slice of mozzarella, caramelized onions, and a leaf of romaine lettuce. I served it all on an everything bagel slathered with spicy mayonnaise (mayo + desired amount of tabasco). it was mighty delicious, and very satisfying. thanks so much for this recipe, it was a great jumping-off point for me!

this is SO good! here are the changes I made: I used vegetable broth to make it vegetarian, half & half rather than cream, and splenda rather than sugar. delicious! I like to make a huge pot and freeze containers so I always have it on hand.

easy, fast, delicious.

this recipe is really, really good. I omitted the pepperoni to make it vegetarian, and instead of broccoli I added a can of whole pitted black olives and some chopped roasted yellow peppers. (even if you don't omit the tomatoes and broccoli, I would recommend throwing in some olives.) I also used olive oil instead of vegetable, and tripled the amount of fresh garlic. it was mega delicious! especially good when paired with a nice white pizza.

good stuff!

this recipe is SUCH a keeper. I don't know that I'll make scrambled eggs any other way now. only change was to omit salt (the feta's got it covered!) and add some dried herbs de provence. YUM.

these were extremely time-consuming to make, but pretty delicious in the end. after doing a test batch, I discovered that the jalapeños are too tough and too spicy if left alone, so I blanched the rest of them in boiling water for 1-2 mins. I found I needed much more milk, flour, & breadcrumbs than the recipe called for. at the same time, I was left with a great deal of extra cheese mixture -- so the proportions are a bit off, but the end result was mighty tasty. oh! and I seasoned the breadcrumbs with some Creole seasoning that I had on hand -- recommended.

4 tbsp soy sauce is WAY too much, in my opinion. I used only 3 tbsp and it was still overpowering. overall, it's a great starting place for vegetarian gravy. next time I'll try 1-2 tbsp of soy sauce.

this was pretty good. it came out very oily, which I'm sure was my fault for not draining the artichokes & peppers better. I used green onions instead of a leek, and added some shredded romano cheese in addition to parmesan. next time I'll add crushed red pepper flakes because it could use a bit of spiciness, in my opinion. this would be good with toasted baguette slices.

yum! I stole another reviewer's idea and used Izze brand grapefruit soda instead of grapefruit juice. I like it because it's strong but sweet enough that you taste more than just the alcohol. it has a really good layered sort of taste -- the bitterness of the gin is sandwiched between the tartness of the pineapple/grapefruit and the thick sweetness of the honey. one addition to the process: chill for a few hours and serve over ice.