These chicken breasts turned out very moist with beautiful coloring and flavor. As suggested by another reviewer, I removed the foil with approx 15 minutes left to let the skin crisp.

I loved the caramelized leeks and carrots, but I didn't care for the suggested seasoning for the salmon. I'll keep the recipe for the leeks, but I'm going to stick with my tried-and-true salmon seasoning.

Onions are essential! I used about half an onion and three small stalks of celery. After running them the food processor, I added them to the mayo/mustard mix. Also, I used a little Penzey's 4S seasoning salt for an extra kick. Simple and tasty recipe.

Great recipe! I only modified the preparation, so this definitely deserves the five stars. I followed other reviewers advice about running the green pepper, onion, and garlic through the food processor, adding the egg/spice mixture to that, then running the beans through the food processor. This resulted in perfect patties that didn't fall apart. I put them on oiled foil and placed the foil in a hot cast iron griddle. I don't think these would have the same appealing texture if they were baked, so grill them if you can!

As other reviewers have said, this recipe is very adaptable. My family isn't a fan of nuts in their chicken salad, so I usually omit those. I frequently substitute the green onions for a yellow or sweet onion, depending on what I have on hand, and I add white wine vinegar. The cranberries make this salad, in my opinion. Saves VERY well and always tastes better on the second day.

Simple, flavorful, fresh cucumber salad. This was very easy to make with the help of the slicer on my food processor. I only had apple cider vinegar on hand, which didn't seem to negatively impact the flavor. I made it for a family gathering and there weren't any leftovers!

Since we are a health-conscious family, we really enjoy this recipe because it doesn't call for heavy cream. I used a lot more chicken broth than called for in order to reach the desired consistency. If I prepared this recipe to the letter, it would be more like potato paste. Once it was thinned out, it had a nice consistency. The flavor is very simple and clean, which we enjoyed. Overall, it's a keeper with minor modifications.

I used candy canes instead of peppermint rounds. I also used semi-sweet and white chocolate chips instead of high-quality candy bars simply for shopping convenience. Instead of using the 9x9 pan, I poured the melted chocolate on a wax paper covered cookie sheet. While this results in imperfect edges, my family is hardly the type to complain about chocolate!

I gave this four stars because of the modifications used to make this more flavorful. First of all, I added onion, garlic, and green pepper. I can see leaving out the green pepper or garlic, but the onion provides a lot of flavor that I think is important to any meatloaf. It also added texture. I ended up adding more oatmeal because the mixture was too wet, even after letting the oats absorb some of the milk, egg, etc. I formed into four loaves and topped with half the sauce. Next time, I will make half the sauce and use a lot less sugar. I found the sauce to be way too sweet for my tastes.

This is my favorite recipe for meatballs because it is SO simple. I have also used the extra lean ground beef in place of ground turkey with excellent results. In my opinion, it actually tastes better. Also, I don't typically have Italian seasoned bread crumbs on hand, so I just use plain bread crumbs and season with an Italian seasoning blend (basil, rosemary, etc.). I don't preheat the baking dish either. I just pop these on a foil-covered baking sheet that I spray with non-stick cooking spray. The meatballs turn out just fine and clean up is a breeze.

This is my go-to tuna salad recipe. I grew up on tuna, mayo, and sweet relish, so this is miles better. The only change I made was using white wine vinegar instead of red wine vinegar because I didn't have the other on hand.

I made these for a birthday dinner for my mom. She thoroughly enjoyed them, which is all the validation I need for this recipe. They were very dense and rich. I used a good raspberry preserve to make sure the raspberry flavor was strong and pure. I also topped the chocolate frosting layer with fresh raspberries.

I took other reviewers' suggestions and added a little nutmeg and ginger. These were excellent cake-like cookies; very soft and moist. If I make these in the future, I will probably use mini chocolate chips because the regular sized morsels seemed to be a bit too big for some reason. Otherwise, this is a pretty good recipe.

I didn't make any changes to the recipe, so I think it deserves all five stars. The pumpkin cupcakes aren't super sweet, which I prefer to your typical cupcake taste. The cinnamon cream cheese is a perfect complement to the cupcake flavor. I filled these with a bismarck pastry tip and piped the frosting on top too. They were absolutely beautiful. My finicky little brother loved these - he cleaned up all the leftover cupcakes!

The sauce is a little bland, but tastes fantastic if you add a little sweet chili sauce.

I had to make too many changes to warrant more than 3 stars. If I make this again, I will decrease the ginger and nutmeg as the flavor was overpowering. I added a little white wine vinegar to offset the sweetness of the mandarin oranges and pineapple. I also added a little more mayo because I like creamy coleslaw. Overall, I didn't like this much...

WOW! This was fantastic. One major change - I didn't use this as a marinade due to time constraints, but it still tasted amazing. I used three garlic cloves (personal preference) and only 3 Tbsp of olive oil. Before wrapping the salmon in foil, I put a few slices of onion on top.

I can't even count how many times I have made this filling. One suggestion - use either canned chicken or cook the chicken separately. It makes it WAY easier to shred it.

Using regular soy sauce combined with the peanut butter makes this exceptionally salty. Other than that, I used two large cloves of garlic, which provided a nice dose of flavor without being overpowering. I also used ground ginger because I didn't have any ginger root on hand. I used a heaping 1/4 tsp of ginger, but it could stand a little more. I only used about 1/8 tsp of cayenne pepper as my husband doesn't like a lot of heat. On my portion, I topped it off with a little sweet hot chili sauce (available at Asian markets) and it was very tasty. Overall, a good recipe.

The bread seemed to be a little dry compared to regular banana bread. I probably will not make this again, but our dogs seemed to enjoy it! They pulled it off the counter, ripped off the foil, and managed to eat most of the loaf.