I just made these. Changes I made: I added 1/2 cup craisins and a 1/2 cup coconut. I love the combo of orange/cranberry/coconut. I also used 1/2 tsp. pure almond extract and 1/2 tsp. pure orange extract in place of the vanilla. They required a much longer cook time. I had to cook them for a half hour and at 20 minutes, I turned my oven to 375. Although, I think my oven may run under temp. They did not rise much, but spread out over the pan. I may double the baking powder. They are sweet with the sweetened coconut, so I could have probably decreased the white sugar a bit, but I like sweet. They have an excellent flavor and texture, just wished they had better 'tops'.

This was really good. Few changes based on reviews: Used 1/3 cup olive oil (approx. 5 TBSPS), 1/2 TBSP oregano, 1/2 TBSP Pampered Chef Greek Rub (probably would be good with all oregano), 2 shakes of pepper, 2 shakes of salt, and the juice of a whole lemon (almost 1/4 cup, or 4 TBSPS). I pounded 3 chicken breasts thin, crumbled 4 strips of bacon with about 3/4 cup crumbled feta cheese and one roma tomato, diced. Added the olive oil/lemon combo to the Ziploc bag that I flattened chicken in and let it sit in fridge while I prepared the rest of dinner, feta mixture. Heated a grill pan lightly brushed with oil while I filled the chicken breasts and rolled up. Placed seam side down in a hot grill pan to 'sear' the seams shut. Browned both sides slightly and then placed in baking dish. Baked for about 30 minutes at 350. Served with couscous and broccoli. It was very good. Will definitely make again.

This was a great base recipe, but I made some alterations: Left out the beans and the cabbage, did 32 oz vegetable stock instead of 28. Added an entire bunch of asparagus, sliced on the diagonal (minus the very bottoms and leaving the very tops in tact), 4 cloves of finely chopped garlic and cooked some cheese tortellini separately and then added in the last 10 minutes before serving. I also added fresh ground pepper and ground sea salt. Topped with fresh Parmesan and texas toast croutons. Very good recipe. It made about 16 cups of soup...will definitely be freezing some! Thanks for sharing.

This was a great dressing. Changes made: used Canola instead of Olive oil, as olive oil separates and solidifies a bit upon refrigerating. Also, only used a cup of oil. I agreed with other reviewers and 1 1/2 cups seemed like way too much. Omitted the anchovy paste, and added around a 1/2 tsp. each of salt and pepper. I think it's key to use fresh lemon juice, as opposed to bottled. Those who complained of the dressing being bitter clearly must have used bottled. I think this dressing can easily be adjusted to one's preference, but it's delicious pretty much exactly as it is. I made it in the morning and refrigerated all day for dinner that night and it was delicious. My husband, who is a huge Caesar salad fan, LOVED it. Be sure to use quality Parmesan cheese and real lemon juice. Thanks for a great recipe.

I got this recipe from Allrecipes a few years ago and have been making it regularly every since. I just made it again a couple nights ago and my husband and I are having our third meal. It is one of the few things I make that he doesn't complain about leftovers. I do adjust the amount of tortillas to about 12. You have to use corn, not flour because it really makes the flavor authentic. I also put a light layer of shredded cheese on top because it makes it more appealing, and I think the more cheese the better! Otherwise, I make it exactly as described. I let it sit for a bit before serving so it's not a plate of mush. It goes excellent with the Mexican Rice II from this site and fresh quacamole and chips. I LOVE this recipe because it is delicious, but it also reheats well, is cost efficient and can feed a crowd, or be used for several meals for a small family.

I got this recipe off of this site a few years ago when I was annoyed by the traditional recipe found on the bag of chips. They were hard as a rock within a day and I prefer softer cookies. This recipe is AWESOME. They are soft and chewy for days. If you prefer harder cookies for milk/coffee dunking, then stick w/ the traditional recipe. If you like a soft cookie, this will not disappoint you. People ask me about them all the time!

GREAT recipe. I have never iced my sugar cookies before, but thought I would give this a try. The icing was delicious and it did dry up quickly and was very shiny and vibrant. I was nervous that the icing would be too sweet, but it was PERFECT. This was the first cookie of the Christmas cookies to be completely gone. They didn't last long. Everyone raved about the icing. Work quickly though, because it does thicken rather quickly.

This is a great, simple recipe. My changes: Instead of crushed tomatoes, I use two 14 1/2 oz. cans of diced tomatoes w/ green pepper and onion (Del Monte). They are pretty watery, so I omit the water altogether. I don't use the olive oil, but rather just brown the turkey w/ a little bit of Pam and continue to make the rest of the chili in the same skillet. It is a perfect consistency and I also add a little shake and stir of cinnamon just before covering to simmer. It's really good served w/ shredded cheddar and sour cream in a cut out sourdough bread bowl. Really excellent.

A great base for a sauce. I was looking for something to top our crabcakes and this sounded like the crabcake sauce we get at a favorite restaurant. I knew I just needed a couple additions and it was EXACTLY like the sauce we love. I used 1/2 cup 1% milk and 1/4 cup half and half. After bringing to boil, I put a big drop of yellow food color to give it a nice pale yellow tint. I did about 2 1/2 tbsp. of lemon (because that was the juice of a whole lemon). At the end, I stirred in about a handful of finely diced fresh red bell pepper and about a heaping tbsp. of capers. Not only did it taste great, the addition of the peppers, capers and food coloring made it look beautiful. Thanks for sharing! It made our crab cakes PERFECT!

Thanks for a great appetizer. Followed the advice of another review that said to freeze the cheese before cutting and to use both sheets of puff pastry. I cut off the rind. Although edible, I don't prefer to eat it. I used raspberry preserves and a 15 oz. wheel. I had to pinch the pastry seams well and use a rolling pin to make it stretch to cover the wheel. I covered it once and brushed the entire thing w/ egg white. Wrapped the second piece the opposite way and just made a 'pinch' at the top. Also covered that w/ egg white. I did bake it longer, probably about 45 minutes and waited about 10 minutes before cutting. Baked in a buttered casserole, but could have used a cookie sheet because there was absolutely no leaking w/ both sheets of pastry. I only gave it 4 stars instead of 5 because it was a little hard to eat. I had to pass out forks, but everyone loved it. Thanks again!

GREAT recipe. Very little changes: Used 1 cup mini shells instead of orzo (cooked first), and used 7 cups of broth. I used 3 cups beef and 4 cups chicken. Also boiled the pasta in chicken bouillon. Added 2 Tbsp. GOOD Parmesan (no green can stuff!) to meatballs, plus garlic salt to taste. Browned the meatballs first and also briefly sauteed the carrots w/ finely chopped onion. Don't throw the pasta in until just before serving and make sure to top it w/ some more of that good Parmesan. Thanks for a great recipe.

I made this for a birthday party and it was a hit. EVERYONE wanted the recipe. I had a hard time finding the cream of coconut--finally found it in the ethnic food section under both Asian and Mexican foods. I was told you can also find it in the liquor section by the pina colada stuff. Thanks for a great, easy recipe.

These were really great. I used the 99% fat-free turkey and they were perfect. I think the trick is to cook them slow on a low flame if you're using the really low fat. The fresh parsley is great and definitely would not have the same taste if you substitute dried. Also added garlic salt to taste. Thanks for sharing; I will definitely make again.

This is a really great recipe. I have used this twice on New Years. DELICIOUS both times. I always put the sauce on the side. The tenderloin is expensive, but if you're only cooking for a small amount of people (2-4) for a special occasion, it's ok. I have always served with garlic slow cooker mashed potatoes from this site and sauteed asparagus. When I have leftovers the next day, I toast some roasted garlic bread (from Costco) and use the sauce cold as a spread. I slice the cold tenderloin really thin and it made an AWESOME sandwich. This is one of my favorite recipes. You know you have a good one when the leftovers are just as delicious, if not better the next day. Thanks.

This recipe is a GREAT side dish. My only reason for giving it 4 stars instead of 5 is because I altered it slightly. I used Colby instead of American cheese and I replaced the mushrooms with sliced water chestnuts. They added a really nice crunch. This goes really well with marinated pork tenderloin from this site. Thanks for a great, easy sidedish.

This recipe was good. I think I may have expected a bit more. I scaled it down to 4 servings through the 'scale down' feature on the site and omitted the meat. I sauteed onion and garlic together and then added the sauce. Barilla makes a sauce called Al Forno-Italian Baking Sauce. I use this sauce with all my baked pasta dishes and it is excellent. I sometimes add some left over red wine to the sauce near the end of simmering. I think the next time I will use more cheese and sour cream to make up for not using meat. The half recipe called for 3/4 sour cream, but it could have used 1 1/4 cup. Instead of 3 oz. each of the provolone and mozzerella in the half recipe, it could be 6 ozs. Sauce amount was perfect, but probably will need a bit more with added cheeses. I will make it again.