I had cabbage that needed using up and after reading the positive reviews I gave this a try. This recipe is super easy to prepare and you don't need to change a thing if you don't want to. The dressing is incredible. I did add grated carrot and skipped the green pepper but only because I was out of it. I balanced it out by adding a bit more red pepper which I sliced extra thin. Thanks for this amazing 5 star recipe!

This recipe is amazing. It goes so fast that I wound up doubling it. I subbed olive oil for butter and only added 2 tbsp. I also skipped the heavy cream as suggested by others and I didn't miss it. I kept everything else the same and it is delicious. Thanks for this 10 star recipe!

Thanks Jane for this recipe. I live in Spain now and there is NO French dressing in the stores (gasp!). This recipe is authentic and tastes better than any store-bought anyway. The only thing I changed; I halved the sugar as many people were saying it was too sweet. I'm not big on sweet either so figured it was the safe bet. It was amazing and such a pleasure to eat French dressing again. I still gave it 5 stars because and it deserves a few more!

This is a fantastic sauce and super easy. I use it for the Thai Noodles recipe by Sharon on this website. Thanks for the recipe!

Simple, Fast, Delicious. I followed the recipe exactly. It's worth every star.

All I can say is thanks! This can't possibly get any easier and the potatoes come out great. Perfect for those days when you are short on time. I may never bake a potato in a regular oven again ;-)

Thank you Faye for this recipe. I followed it as written and it turned out great. It was easy, fast and it's low fat, a perfect recipe. I'll be making it again and again.

I've been trying to find decent fish recipes to try and get more fish in our diet and this recipe is just what I was looking for. I used cod (because it was what I had available) but will try it with halibut next time. After reading the suggestions of other reviewers I added hot pepper flakes to spice things up and covered with foil for the first 8 minutes of baking. I drizzled the juice of half a lemon after removing the foil and finished baking it. The feta browned perfectly and the vegetables were tender but not mushy. My boyfriend loved it! Thanks so much for such an easy and delicious recipe.

Wow, this recipe is wonderful! I followed the recipe exactly and it turned out perfectly. The soy sauce was very subtle. I might try adding more as other reviewers suggested just to test out which way I prefer them.

This recipe is fantastic just the way it is. Quick and easy. The only change I made was to skip the cilantro because I don't like the taste. Garnished with a bit of lime. Perfect! Thanks for sharing.

Wow, this really is quick and easy! Definitely earns every star. I followed the recipe exactly and it came out perfectly. Thanks for sharing such a yummy recipe.

I tried the recipe as is but found the flavour to be pretty bland. After reading through other ratings I made the following changes: Subbed the stewed tomatoes with puréed. Added about about another cup of broth. Added 1/2 cup chopped carrots and 1/2 cup chopped celery. I also made the pasta separately and added to each bowl then poured the soup over it. I find the pasta tends to absorb a lot of the liquid if you add it to the pot.

I made quite a few changes to this recipe using the suggestions from the reviews and here is what I finally came up with: I cooked the rice in 1 cup water and 1 cup pineapple juice. I added shrimp as well as ham. I used 1/2 tsp minced ginger and a few dashes of chinese 5 spice. Other vegetables that I add are green/red pepper, celery, carrots, zucchini, green beans, beans sprouts, basically whatever I have in the fridge. I made changes to the cooking method: I cut the pineapple into smaller chunks and added them to the wok first in order to brown them properly. Then added the vegetables and lastly, the egg. I also mixed in a bit of pineapple juice to the soy sauce. This is the only fried rice recipe I use now. Thanks so much for sharing.

This recipe is worth every star, it's fast, easy and delicious. It's not as hot as other curries but it's easy enough to adjust if you want it hotter. I usually make it with a pound of shrimp. I added 1/2 tsp chili powder, 1/2 tsp turmeric and 1/4 tsp cumin. I also cut the coconut milk to half a can to get a thicker sauce and to cut back on the fat intake. I followed the cooking directions as written. Thanks Valerie for the great curry recipe.

This is a fantastic rice recipe and so easy to make. After reading the reviews I followed the recipe exactly (except for using light coconut milk to cut back on fat) and it turned out great. I accompanied the rice with Hot and Sour Chinese Eggplant (from this site) and the combination was fantastic. Thank you for such a great rice recipe!

This recipe is amazing! The first time I followed the recipe exactly but I found the mango overwhelmed the coconut milk flavour and the spice was bland for my tastes. The next time I reduced the mangoes to 1 and added more spice: 1 tsp chili paste, 1/2 tsp turmeric, 1/4 tsp garlic, 1 tsp fresh ginger, 1/2 tsp paprika. I also used half a can of coconut milk to reduce the fat the second time around. Thanks so much for such a wonderful and refreshing recipe!

This is amazing and so delicious! I decided to add a Thai spice blend to the olive oil (I eyeballed the amount) before brushing it on the eggplant for extra zip. Otherwise I followed the recipe exactly and it is to die for, thanks so much Sandra!!

This recipe is fantastic. It's fast, easy and delicious. I followed the recipe as written and it turned out perfectly. I used my hand blender once the soup had cooled a bit. I did follow the suggestion of another reviewer and added a dollop of (non-fat) sour cream in each bowl and it added a creamier texture to the soup. It's good as it is too. Thanks for such a quick and easy recipe!

Wow! This recipe is so easy and the ingredient amounts are perfect. The only thing I add more of is the wine (eyeball it) because it really gives the sauce a different flavour. I sometimes add spinach (frozen will do) and/or diced black olives near the end to vary the sauce. Thanks for such a great and low fat recipe Ellen!

I followed the recipe making changes for ingredients I didn't have: dijon mustard for spicy brown and minced sweet pickles for sweet relish (which I haven't been able to find in Spain - sob!), and used low fat mayo for a lighter version. I used fresh chickpeas rather than canned but I'm sure canned would be good too. I put the chickpeas in my hand blender attachment for chopping and mixing. Transferred to a bowl then mixed in all the other ingredients. It's so simple, fast and tastes great. I usually serve it inside a pita with lettuce, tomato and such. Thank you so much for this recipe! It deserves more than 5 stars!