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"Surprisingly good to be so simple! I added some leftover ham I had in the freezer and a couple of carrots, and I used fat-free half and half. I wish I had gone with the lesser amount of half and half, but it was still delicious. It really hit the spot on a cool fall night. Thanks for posting; this one is a keeper!"
"I had one of those giant zucchini that are so common this time of year and didn't want to make zucchini bread. I came across this recipe while looking for something else to do with it. Since it was huge, I shredded it instead of slicing it, and I used regular tomatoes instead of cherry tomatoes. Other than that, I made it pretty much as written..."
"I can't believe I've never reviewed this! I've been using this recipe for a few years now, whenever chicken breasts go on sale. It makes delicious chicken and broth to keep in the freezer for quick meals that call for cooked chicken. Thanks, Hilary!"
"Oh, heck yeah! I've never been able to make a good, fluffy biscuit till I tried this method. So easy, so delicious--and the biscuits come out so tall and tender and pretty. I sent a picture message of them to my partner who said, "Where did you get those?" So that tells you what my biscuits normally look like! ;-) I left out the sugar becaus..."
"This is stellar! I made it tonight for a potluck at work tomorrow, and I just know it'll be a hit. I doubled the recipe except for the onions and butter, and I used half cranberries and half golden raisins. When I mixed it all together at the end, my bouillon cubes that I used in place of broth had made it a little too salty, so I cooked up a l..."
"Easy and delicious--what's not to love? I made this exactly as written, and it was so good, I ate one loaf all by myself! :-) I have lots of shredded zucchini in my freezer, so I will come back to this one again and again. Thanks for posting!"
"I really liked this refreshing salad. I made a few changes: I added a tablespoon of rice wine vinegar, and I left out the chives, cilantro, and peanuts (didn't have any of those on hand). It was crispy and delicious--a wonderful accompaniment to a spicy Thai dish."
"This was so good! I used fat-free feta and nonfat yogurt, but it still tasted sinfully rich. I made it as written except I went ahead and put in a whole tablespoon of balsamic, and I used freshly ground black pepper instead of white. We had this on a salad of baby spinach leaves, watercress, thinly sliced grilled sirloin, red onion, tomato, and..."
"I've only tried this with eggs so far, but I'll be trying it with tuna and chicken, too. I made it plain the first time, and then I added some basil. Both were excellent--and I had no idea that basil was such a lovely addition to egg salad! I look forward to trying all the variations of this versatile recipe. Thanks for posting!"
"This is simply fabulous! It may be my favorite salad dressing of all time, seriously. I made it as written except I only used 1/4 cup of oil and 1/4 cup of water, rather than 3/4 cup of oil. We had it over a salad of baby spinach, avocado, red onion, cucumber, cherries, and grilled chicken. Yum! My partner said it was the best salad we've had..."