This is GREAT and my 1st attempt at making cabbage rolls!!! My boyfriend had to have them the next night as leftovers and he NEVER wants the same thing 2 nights in a row!!! I made 1/2 of the recipe which completely filled a 13x9 Pyrex dish, topped with sauce and baked for about 2hrs at 350 covered with foil so I wouldn't have to worry about the rolls breaking apart in the pot. PERFECT!

Absolutely GREAT recipe! The reason others remark about the watery aspect is because the ham is loaded with water. Unless you "brown" the ham a little before adding to the quiche, it will be watery. Then again, it's a fine line between moist and dry ham, even in the quiche. I added 1 additional egg (because I remove the "chicken's of my eggs") and used lightly steamed broccoli as a great vegie add-in, this is a fabulous recipe as written~ Morgie I appreciate this tasteful and perfectly done quiche!!!!!

This is now the ONLY way I will fix chicken! Man-friend thought this was wonderful paired with broccoli/pasta Alfredo, I uploaded a picture because our breast was rather large. Easy, Quick, and super moist and tasty!

Wonderful recipe for leftover corn on the cob! I always have cilantro, onion, and tomatoes. I served this for 3 days straight, 1st as appetizer, 2nd afternoon as snack, then to finish it up-as a side dish with Mexican stuffed Peppers (another recipe on this site) with tortilla chips, the perfect compliment to a spicy dish. Cool and refreshing on these hot summer nights!

Very very very good! Made about half of recipe in 9x9 pyrex, whew doggies that is good! Serves about 6 adults very healthy portions, any more and just too rich...I'm giving away over half as the two of us won't eat near this much macc & cheese for over a month. This is awesome Shannon!

OhMYGoodness!!! This is Terrific! I made it to have for lunches during the week and it's better than anything you can buy out!! I will be making this on a regular basis!! JUST LIKE IT IS

This is a wonderful recipe and if doubled can serve as the lead in for an evening of leftovers made into chicken parmesan!! Because the chicken stays juicy and tender, I keep marinara on hand...I reheated the leftovers in a small skillet with about a 1/2-3/4 c of water, cover-for about 15min), crack the lid to vent for another 10 min until water evaporates. Heat marinara, pour over top and top with parmesan...This was my favorite chicken parmesan of ALL TIME! Not to mention they were FABULOUS the first night done exactly as written by this talented cook!;))

Love it!!! I used a 2" thick sirloin cut into 1"x2" strips, browned them as directed with the peppers and onions and cooked on high for 4 hours with carrots and celery, about 1 1/2 hrs before dinner-- added the rest of the vegies and cooked on low. Served over white steamed rice and it was the BOMB!! Left overs were the first to go on "leftover night" and I didn't get any, I love it when a new recipe is the first to disappear. Thanks MJWagner for the fabulous addition in my recipe box!

This was an easy recipe with lots of flavor, but since I modified it to have bar-b-q sauce instead of ketchup, it changed the dynamic enough to not be fantastic. I marinated the boneless chops for about 2 hours before baking. I will try this again but use it exactly as written to see if that makes a difference. They were very tender and the boyfriend ate every last bite, however he didn't say I had to make this again (usually his way to say its wonderful).

OMGoodness this was a HUGE hit! A friend was "home alone" and we decided to prepare dinner to cook at his house. We invited another friend who is very leery of seafood and "didn't like salmon", He said this was the best salmon he's ever had and LOVED IT!! Of course all of us loved it, not a flake was left, according to all-PERFECT! I stumped my toe on ingredients due to large pieces of fish and wanted to have plenty for basting, I didn't flip the fillets, just let them cook, skin side down, in a coated Pyrex dish. We've already decided to get more salmon to have this again SOON!!

These were super easy and complimentary to a simple pasta sauce. I LOVE that these are baked instead of fried! I preferred to bake the balls longer and at a higher temperature to get the desired crispiness. I raised to 450 after 15min and baked another 10 minutes. Next time, and there WILL be a "next time", I will make my balls flatter and shaped like patties. This allows for a dish that strongly resembles a VERY EASY eggplant parmesan and cuts out several steps. Served over wheat penne topped with homemade sauce and Parmesan. Great meatless meal and very filling. Thanks for this uncomplicated easy recipe for eggplant!

This is an interesting combination. I used 3T red-wine vinegar instead of dressing, half of the container of Savory Garlic flavor, because my grocery store didn't have low fat or cheese&herb version (I don't care for cheesy flavors anyway), and halved the recipe because I didn't want to waste the vegies if I didn't like it. I think by adding 1c of broccoli florets it would tame the thickness and richness of the cooking creme. I agree with the other review that it needs more of something to cut the overwhelming taste of the cooking creme. According to my boyfriend, keep making "my" original potato salad, don't mess with a good thing.

The man friend was complimentary, said they are fabulous and we have to have them again!!! He loved the "little crunchies" as he called them. And NO OTHER recipe has been this EASY!!!

LOVE LOVE LOVE THIS!! Boyfriends sister made it for us in California, told me where she got the recipe, so I had to try when we got home. This is fabulous, easy, and hearty! I used 1 lb Italian sausage with 2 links of "spicy" Italian sausage to give it an extra kick, adjusted vegie and spice quantities to compensate and added 1 1/2c uncooked pasta shells. I made extra so we could share with a friend who's girlfriend was OOT, he loved it too! We served it with toasted Bollilo's-MmmmmMmmmm GOOD!

I use this EVERY TIME I make Tilapia!! Love this, love this LOVE THIS!!! Even without the iron skillet (I don't have one) these flavors are exactly what you expect when having blackened fish! They matched the flavor so well, I will forever make extra amounts of the seasoning so we can have them 2 nights in a row. Once with brown rice and spicy slaw and the next night as Fish Tacos on whole wheat tortillas topped with the same spicy slaw and creamy cilantro/avocado/chipotle dressing. OH MY GOODNESS no matter what you do this is the perfect blackened seasoning! Thank you, SUSANHOR!!!

I thought the feta would be too much so I cut the amount by about 1/2...BIG MISTAKE! First thing requested was more feta, I used the advice of another cook and added a T or so of balsamic vinegar and it was fabulous! I will make this in a regular rotation of salad choices. This was a hit with everyone!

Very flavorful, juicy and tender! I did like so many others recommended and used Cavenders Greek Seasoning because I keep it on hand, it is the perfect all around spice combination. I added extra garlic because we love it, and this was a wonderful dish! Just the right thing for my "meat & potatoes" kind of guy...Thanks reviewers for the hints!

UNBELIEVABLE!!! My man-friend said this was THE BEST salad he's ever had! he actually wanted to have his ice cream as his appetizer and finish off with the salad...so easy and just perfect for the homemade spaghetti with Italian sausage and garlic bread. I'm glad I purchased extra parmesan so we can have this again later in the week!

OMGoodness this is GREAT!!! Wonderful flavor and perfectly tangy. I browned the sausage first, then sliced into 1/4 inch, i drained most of the juice off of the canned baked beans, and added 1/4 cup of wine vinegar, 1/4 cup ketchup, 1/3 cup brown sugar, bout T of brown mustard with 2 sliced carrots. No lima beans or green beans (we were out) Boyfriend says he wants this again or ALL the time.

Loved it! I omitted the lemon juice (I'm allergic) and added extra vinegar...the trick IS cooking the marinade/sauce! Since the breasts were huge skin-on, bone-in breasts I cooked them a little longer for tenderness. I LOVE the flavor of the little crisped onions with the sweet and tangy sauce, this is going in my recipe box and WILL be used again.