I picked this salad for the good, healthy nutrition value to it. It was a really nice salad with layers of flavor. I followed the recipe exactly and would do the same again except double the dressing if it were for company. For the nutrition that it offers is fine for our family but could use a zip with more dressing if serving to company.

I'm trying to lower my LDL cholesterol and lose weight so this caught my eye for the nutrition info. I was worried that I would have to choke down each bite but found it rather delicious. I forgot to put the red pepper in and increased zucchini instead of adding squash. Also, I threw in a frozen mixed veggie instead of peas only. The other difference I made was cut salt in half but add about 1 tsp of soy sauce. Separated it into fourths, ate one section and then packed the other three away for lunch this week. The walnuts are what make this dish wonderful so don't forget them. Thanks!(you need to double nutrition info if you split it into four sections)

this recipie is the best .. everything was perfect !! .. thanks alot =) ..

We really enjoyed this chicken. I followed the recipe to a T with the exception of using a bit less butter. I skimmed the fat off of the broth and made a delicious graby to accompany it.

its amaazing .. but the next time i will reduce the amount of cloves a bit

I really like the end result of the recipe. I was not able to find wheat germ so I used milled flax instead. Also, I had to use a generous handful of wheat flour to help the dough from being impossibly sticky when kneading it. I allowed it to rise for 10 mins in an olive oil greased bowl covered with plastic wrap. I then pushed it to the edges of my pizza pan and allowed it to rise for an additional 10 mins. I then baked it in a 375 oven for 10 mins. I finally topped it with sauce and cheese and baked for 15 mins. Good flavor, very tender and didn't "sag" when slice was held up.

This was a very nice bread. I put the batter in a bundt pan and baked it for 40 mins. I have another recipe that is a bit sweeter and has a crumble on top that I like more. However, this is a nice basic one.

I picked this peanut butter recipe because of the use of crisco. My family is a fan of crisco-based cookies since they are nice and tender but with a nice crisp. Like other crisco-based cookies, they turned out great. I even dressed up half of the batch with some milk chocolate drizzled on top.

This is the third review that I've written tonight and I feel like I'm one of those crazy cooks who never follows any recipe. I would have LOVED to follow this recipe to a T but didn't have red potatoes..so I just used the concept for this with what I had. I just thought some folks might be interested in how it turned out. I used two large baking potatoes. I peeled and cubed them in large chunks. I them peeled two Australian carrots (they are SO sweet) and also cut them in big chunks. Tossed with the oil, sea salt and fresh pepper and then baked for about one hour. They turned out REALLY nice...great compliment to the Awesome Slow Cooker Pot Roast we also had.

I don't really like pot roast but I have to admit that this was good. I had to make several changes but only because some items were unavailable. I used cream of chicken instead of mushroom. I find campbell soups are hard to find in this city. I also used a 1.75 pound roast because it was the largest one the store had! It looked so tiny but we only had 2 adults and 3 children under 5 to feed. With those changes (only one can of soup was used) I had a very nice roast with lots of gravy. Also, I added lots more water than called for...about 2 cups total for this small roast. I don't care for super thick gravy.

My pudding cups did not turn out that nice. If I thought that I did everything right than I would have given it 3 stars but I'm bumping it to 4 stars in hope that I'll succeed with another attempt. I followed the recipe to a T except I put it in muffin tins instead of a 9X13 pan. Also, the drippings that I used were the gravy that was made from a pot roast cooked in a crock pot made with condensed soup and dry onion soup. Not sure if that made a difference. Finally, I'm not sure if my oven was hot enough. I had it on full blast but often find that it tends to be a cooler oven. I will try this again and see if it works because my british/south african friends all rave about this staple side in their home.

Very nice! I actually forgot to do prep for the dish so I ended up just stirring together the honey, mustard, curry powder and then just drizzled about 2 TBL of olive oil into it. I flipped the chicken over several time to make sure they were coated and popped the whole thing in the oven. Total time from start to finish was only 30 minutes and it tasted great...I can't imagine how much more depth the flavors will have when I remember to marinade it first! Thanks!