Yum! Healthy, tasty, fresh. I love this recipe. It takes a bit of chopping but it's totally worth it. This is a great dish to bring to a summer potluck.

I made this based on the good reviews and the ingredients I happened to have around the house. I brought it to a potluck dinner. The guests seemed to like it. My husband really liked it too. But for me, it was just a bit strange. Much too lemony and I felt it needed salt to balance out the acidic taste. But my husband said the lemon gave it a very fresh flavor. So, not my favorite...but apparently good for others.

These turned out amazing. I didn't expect such good results. I was skeptical about the concept of the slow cooker. I thought it would dry out the potatoes. It did not. It allowed for the flavors to meld. I chose not to add the butter in the end because it didn't need it. I also only used 2 bouillon cubes because I didn't want it to be over-salty. These turned out perfect and needed no seasoning in the end. Not even salt. I will definitely make these again.

We followed the recipe exactly and the skin turned out very dry and tough. The meat was still moist but it did not remind me of rotisserie chicken. It was really just okay. Not bad but not amazing. I honestly think the 5 hour cooking time was just too long and that's why it ended up being so dry.

These were really creamy and good. I used organic natural peanut butter and assume that makes them a bit better than the usual sugared PB. Didn't yield 36 cookies though. More like 24. I will definitely make these again.

This was very good. I only gave it 4 stars because I felt like I needed to modify it to make it 5 stars. I basically doubled the cheese but cut the olive oil amount in half. I also used fresh spinach and cooked it down with 1/2 onion minced and 2 garlic cloves minced. I also bloomed about 1/2 tsp of oregano and a 1/2 tsp of thyme and added it to the bread crumbs. And I used italian bread crumbs. All of these things enhanced the flavor and made it a 5 star dish. My family and friends loved this.

This was very good and easy to make. I didn't add the can of green chile peppers because I didn't have them. But I used Campbell's Southwestern Style Pepper Jack soup and instead of cream of chicken soup and it added some extra flavor and heat to make up for it. I also followed what others suggested and used taco seasonings (doubled the amount) instead of chili powder and corn tortillas instead of flour tortillas. It turned out very good. I would definitely make this again.

Oh my! This was such a wonderful combination of flavors. We absolutely loved this. My husband said "this is so good" about 10 times while eating it and he rarely comments on food. I would suggest adding one extra mango. We did and it really even could have worked with 3. My only slight complaint was that the prep time (chopping) is long and that the sweet potatoes take much longer than stated to cook until soft. The recipe says it takes 15 minutes to soften the sweet potatoes but it took us over 30 minutes. Still, it was well worth the wait. We will make this again and again!

I made this for Easter brunch and everyone enjoyed it. It seemed much more like a casserole than a quiche though. My pie dish was a bit larger so I added an extra egg and an extra cup of hash browns. I also omitted the mushrooms and the green pepper because I didn't think the family would like them. But, I added 2 green onions and doubled the ham to compensate. I also topped it with some fried onions during the last 5 minutes of cook time. It turned out great. I will definitely make this again.

This was simple and very good. I made it for house guests. We had 5 adults and we ate it all up even though the recipe says it serves 9. We did have seconds though. I substituted Salsa Verde for the tomatillos, used 1 & 1/2 lbs chicken meat, and doubled the white beans because otherwise it would have seemed a bit soupy and less chunky. This had a nice spicy bite to it but was not too much. I didn't need to add any salt at all because it was just perfect. I am now going to add this recipe to my regular rotation.

I made these for a baby shower and people really liked them. The basil flavor was a bit strong for some though. Not for me. I'd make these again.

This was an easy recipe. We cooked this ahead of time and then reheated on our camp stove as suggested. It was a little bland. I think it could use some spices or something. I even doubled up on the garlic but it still was bland. Also, if I were to do it again I'd toast the almonds first. But, I probably would make this again if I went camping with some slight alterations because it was very easy.

I made these for a potluck gathering as an appetizer and people seemed to like them. They are kind of like square mini artichoke quiches. It seemed like they needed a crunchy topping of some sort though so I crumbled more of the saltines with butter on top and baked for an extra 10 minutes. I should have used ritz crackers though because the saltines never browned and looked kind of odd. Anyway, with a few modifications I would probably make these again. I think they need slightly more artichokes and I might use a different cheese like mozzarella or maybe even pepper jack since you didn't taste much of the hot sauce.

The key to this recipe is what BBQ sauce you use. CooksIllustrated.com recently did a taste test of store bought BBQ sauces and we went with their recommendation. Their two top picks were Texas Best Barbecue Sauce, Original Rib Style and BullsEye Original BBQ Sauce. We couldn't find Texas Best so we used Bulls Eye. It kind of had a smokey taste and was a very thick sauce. The meat turned out tender and perfect. After cooking we added more sauce because it slightly lacked in flavor. But in the end we loved these and probably ate far too much for one sitting! We will make this again for sure.

These are so delicious. One batch made about 50 cookies for me. I used Andes mints on top. It's a very easy recipe to make. I will definitely make these again.

This was very easy to make so for that I give it 4 stars. But, if I were to make it again I would use fresh veggies. The frozen ones are quick when you are short on time but just don't have the same flavor. This also could use a little more spice of some sort. But overall, I would say this is a good, quick recipe and probably great for potlucks.

We really enjoyed this. I made this for company as a gluten-free dish. We used one less lime as suggested and also backed off the ginger a bit and it was still very flavorful. This is a very quick way of making a very flavorful broiled chicken. I bet it would be even better on the grill!

I would consider this a dip rather than a casserole because it was a bit soupy. I served it with tortilla chips. This dish had quite a bit of heat to it with the jalepenos (and I used less than recommended!) I backed off on the butter per other reviews and it still was a bit much. The butter wasn't absorbed and stayed on top making the dish look a bit greasy. I did melt some cheddar cheese on top to give it more of a solid look. I served this dish at a potluck and people generally liked it, but I did end up with left-overs.

This was excellent soup. I made it for a friend of mine who just had a baby and she devoured it. It was a lot of chopping because I doubled the recipe...but it was well worth it. I think this could be very good with a can of corn added to it. It tastes more like a chowder than a soup.

Wow. I'm not normally a fan of meatloaf but this was very good. I also loved that it was so easy to make. I made some slight alterations. After reading other reviews about how sweet the sauce was I decided to add about 2 pinches of garlic salt to it to offset the sweetness. I think that really helped. I also added one clove of minced garlic to the meat mix. Other than that I followed the recipe and it was wonderful. I will definitely make this again!