It was very basic but I suppose a good place to start. I had hoped with the number of reviews that this would be a really good recipe, not one that would benefit from tweaking. And it just seemed as if there were a small number of egg salad recipes posted so I didn't have much to decide from. Gonna add this to my recipe box and review a few other recipes to see what type of additions, other than dill weed or pickle, would really make this an exceptional recipe.

I really liked this and will recommend it to others on that participate in Bountiful Baskets. What i did differently, part choice and part unintentional, eliminate the onion, reduced the cream cheese, eliminated salt, black pepper, and parsley garnish. My son said this tasted like Thanksgiving dinner and I have to say, that is fairly accurate. The blend of the squash, the hint of cinnamon and slight sweetness, the richness created by adding cream cheese and butter, and the nice addition of chicken flavor certainly made this a filling and satisfying soup. You may decide to have a big bowl and pass on the crusty French bread -I did. Wishing I could can the extra. What I didn't like. The amount of squash is too vague. The butternut and acorn squash I had on hand were tiny in comparison to what they sell in the grocery store. I opted to cook all that I had and am thinking about making another batch to put in the freezer.

This is the second time I made this soup. I used three small to medium eggplants, chopped into small cubes. Also added spinach, heirloom carrots, zuchinni, and home canned tomatoes. Added maybe 1/4 more of macaroni to this soup too. When it was done I used an immersion blender to puree this soup so it resembled more of a cream type soup. Made it much easier to pass off many of the veggies on my husband. He actually ate one cup of soup and said it was good. Filling, tasty, and a great way to use up some extra veggies you might have on hand.

Simple salad with simple ingredients. I was looking specifically for a salad using kale for nutritional and preferrential reasons and this one fit nicely. Bite size pieces are certainly necessary with this type of lettuce because kale has so much substance. Flavor seemed mile to me but the ruffle of the leaves and the firmness of it all certainly created a salad that made you recognize this was roughage. I think this would be just as tasty served like a spinach salad with strawberries and almonds or a chinese chicken salad and just substituting the kale.

Adding 1/2 cup of brandy scant 3 tablespoons, but I also added the 3 tablespoons of Grand Marnier. Fruit I added was peaches, kiwi, pears, cantaloupe and cherries. Used 5 partial bottles of chardonnays I had gathering. Like the fact this recipe calls for only 2 tablespoons of sugar instead of a 1/2 cup like some others. I would say the 1 liter of club soda is a bit too much for my taste. I would recommend reducing it or just adding to taste at the time it's poured.

I used a small package of bacon, added a sprinkle of garlic powder and significantly reduced the onion. Two cans of creamed corn and one can of whole kernel corn. Would have liked to add a third of the creamed corn but figured I wanted to taste the end results and may opt to do that next time. Also used the fat free half and half. Liked this and will make it again -with the addition of that third can of creamed corn. I just prefer a bit thicker consistency.

Simple enough... for me to screw up. LOL! Seriously though, what I did wrong was NOT cook the pasta. Not a biggie really since this is how I make my lasagna. I usually rinse out the sauce jar and add that water to the casserole and it comes out perfectly. Takes longer to bake but on this day I had the time. Fewer dirty dishes, quicker prep time. I used a bit more mozz and added garlic powder and parmesan. I also used a spaghetti sauce of personal choice and a store brand tomato paste. Next time I would be inclined to add a couple cloves of fresh garlic and maybe a 1/4 lb of sweet or mild Italian sausage, ricotta cheese mixed with egg and a can of stewed tomatoes. :-9

All of those positive reviews and the overall rating made me think this would be a good pie. All I can figure is that those people who actually rated this recipe high either don't know what a traditional pecan pie should taste like or they're just so opposed to the Karo recipe that the think this is the ONLY and/or BEST option. To each their own. If you decide you're going to make this recipe, add the decorative pecans before you bake the pie. I IMPROVEMENTS MADE: Eliminate white sugar, reduce brown sugar by 1/4 cup and add 1/4 cup pure maple syrup. Increase pecans by 1/2 cup, crushing the additional pecans. Also used Almond milk since that's what I had on hand. Didn't think it would alter the taste or baking since it was such a small amount. Personal enhancements: First pie - 2 Tbs Jim Beam Bakers Small Batch Kentucky Bourbon 107 proof. Second pie - 3 Tbs of same Bourbon. That pie is MINE. :-D Changed oven temp to 350 degrees for first 10 minutes and reduced temperature to 300 degrees for 50 additional minutes. Pies came out looking beautiful. Crust nicely golden and top looks perfect. Could have baked them 10-15 minutes less and they probably would have been better. I actually like the consistency of the Karo syrup type of pecan pies -it's just what I'm used to. This pie was just more like a brown sugar (cake like?) consistency. The picture provided by Redponygirl will give you a fair idea what the texture inside is like.

Tasty quiche impostor. How cool is it to make up a quiche without needing a pie crust? It is very cool. I made this just as directed and it was yummy. I would recommend cooking a little bit longer if you like your eggs 'well done' because this came out on the moist side when baked as instructed. NO need to add salt. The parmesan, ham and cheddar all have enough salt and if anything I would look for a way to cut back on the salt/sodium. You could sub just about anything else for the broccoli, ham, cheddar and parm. Another reason this recipe is being added to my recipe box.

This was great. I cut up my pork into small pieces so it could be used for a dinner meal as well as breakfast -Huevos rancheros. I used pork shoulder that had been cut up into boneless ribs. Home roasted, extra hot, hatch chiles (about 1/2 lb) and reduced the water to two cups. It was super spicy, perfect for me but harmful for husband so I tamed the flame with the remainder of the tomato sauce and about 1 teaspoon of sugar. Yes, I said sugar. Served with scrambled eggs for the guys and my eggs over easy. Perfect and one of the best green chiles I've made. The restaurants could only wish theirs was this good. Thank you Deonne1!

Some of you are gonna have issue with this but... This was good but with some of the modifications I borrowed from several of the reviewers. I used the frozen corn simply for ease but also appreciate the added nutritional benefit. I also opted for half and half instead of the heavy cream. Anyone do a comparison of calories there?! I used less than a 1/2 of the recommended amount. Cut the amount of onion in half, enhanced with dried Hatch chile and a little garlic. Also added about 2 cups of shredded breakfast potatoes. My husband ate this, my son loved it (multiple comments of "that was good") and I also appreciated my first attempt at Conh Chowdah. :) Hope you don't mind my modifications Michelle. Your soup was a great base recipe. And thank you to the other reviewers for their suggestions.

The salad was okay and the dressing was fine. I thought it had too much onion in the mix. I used a small red onion and sliced it very thin but it was still overwhelming for my taste. I would reduce it by 50% at least, especially when serving to a mixed age group. I used non fat milk in the mix and I don't think it changed the flavor. The spinach was a nice addition for me personally since I just don't like the texture of Romaine.

We made something similar to this when I grew up in Michigan. We used the Vegetable Alphabet soup by Campbells -I loves these things. I kept thinking I was crazy when I recalled the recipe but upon finding this I decided I've got mix it up again soon.

This dish was easy and tasty but too salty for me personally. I know it's the soup mix that was the culprit but didn't see any other option on the store shelf. Will probably make again with more beef. Hubby doesn't do mushrooms so I'll keep those out next time too.

Easy to whip together. Tasty enough to keep and make again. I doubled the amount of turkey, used leftover stuffing and store bought mashed potatoes. The potatoes were cold/firm and I simply sliced them and placed them around the casserole dish and topped it with the left over dressing and stuffing. I 86'd the onion powder and added about 1/4 t. of dried onion. Perfect dish for a very chilly fall evening. Now if only I had a glass of Zin to enjoy with my entree.

Yummy, comfort food type of soup. So very easy to make too. I had lots of fresh pumpkin so decided to whip this up Thanksgiving Day. I enhanced with a few sprinkles of cinnamon and clove and a touch of nutmeg when serving. Mmm mm

Gorgonzola, Roquefort, Maytag, Devon, Stilton -they are all varieties of bleu. I think what makes this burger so tasty is the combination of bleu and bacon. The thyme was an unexpected, flavorful surprise. I made my burgers (with 80/20 ground beef) slider size and added more bacon that suggested. One of the burgers I substitued Swiss for the Gorgonzola since hubby was too keen on the bleu option. Since it was the first time I had made these I opted to cook them on the grill even though the outside temps were so extreme. Overall, a very yummy burger.

Easy, tasty and my husband liked it too. I added 1 tablespoon of dried basil, 1/4 lb of ham, three slices of swiss and 1 tablespoon of parmesan to the recipe. Parm & basil to the dressing and ham & swiss in with the pasta. Served with toasted baguette it made a delicious, cool meal on another 100+ degree day.

This was really tasty. I'm not a huge fan of quiche so for that reason I would have given it four stars. The simplicity of this recipe earned it the fifth star. The basis of the recipe allows for changes without complicating the recipe. I opted to create two different quiches from this recipe - a Ham & Swiss and a Ham, Broccoli & Cheddar. I intended to lower the temp to 375 as "happyschmoopies" had recommended but accidentally put it to 350 so the quiche had to cook a little longer than suggested but the crust wasn't too brown and the quiche itself was golden. Thanks for sharing this easy dish.

A quick last minute meal. The salmon was yummy and the salsa was a nice change from a seasoned, grilled salmon. Next time I will make this with a mango salsa and a light ranch.