Alison J.

"We will definitely make this again! I used whole wheat rotini, which held the sauce really nicely, and I omitted peas (eww, peas!. I also followed the suggestions given by some other reviewers and increased the parmesan (I probably used 3-4 tbsp for 2 servings and lox (about 5 oz for the 2 servings. Also, I don't see thenpoint of cooking smo..."

Dec 23, 2012 on Food.com

"Very nice cookies! I baked at 350F for about 8 minutes because I was paranoid about overcooking. They could probably have used one minute more, but they are so soft and delicious as they are! I only had 1/3 cup of whole wheat flour on hand, so the rest was all-purpose, and I used margarine instead of butter. I got 42 cookies, ranging from 2 - ..."

Sep 28, 2012 on Food.com

"This was my first ever batch of zucchini muffins and I will never need to look for another recipe! Absolutely delicious! For the muffins, I found that 25-30 minutes was enough baking time, and although I don't normally use baking cups for muffins, I did for the second half of this batch. I have only one muffin pan, and trying to get these out o..."

Sep 4, 2011 on Food.com

"I found this recipe on the Quaker Oats site and was ready to post it here, but the only difference between that recipe and yours is that mine has an extra 1/4 cup of brown sugar. When I make these, I make the chewy version (9 minutes max in my oven, and I use whole wheat flour instead of all purpose. I get 5 dozen cookies from the recipe."

Jun 8, 2011 on Food.com

"Delicious and very easy to make. My only modification was to omit the almonds, which I don't like, and replace them with more chocolate chips, which I love! I didn't bother with paper liners, choosing instead to give the wells of the muffin pan a brief spray with Pam. When they were done, a quick run around the outside of each well with a knife..."

Jun 7, 2011 on Food.com

"I will definitely make this again, but we found the recipe as written to be a bit too salty. Based on other reviews, I added a teaspoon of poultry seasoning to the mix. Thanks, Munchkin Mama!"

Mar 16, 2011 on Food.com

"Quick, easy, and tasty. We ate some of it tonight and froze the rest for later. Substitutions: I didn't have a lemon, so I omitted the lemon zest and increased the lemon juice; also, I didn't have white wine so I increased the chicken stock. Thanks for sharing!"

Jan 29, 2011 on Food.com

"These were quite tasty, and despite making and rolling out the dough, they did not take very long to make. If I make them again, though, I think I'll make larger turnovers. Perhaps make eight instead of 12 from the quantities listed in the recipe. We wanted more than one each, but weren't quite hungry enough for two!"

Jan 29, 2011 on Food.com

"This was a quick and easy dish to make, and tasted alright, but we did not enjoy it enough to make it again. There was something just a little bit "different" about the flavour - we couldn't quite put our fingers on it to explain it any better."

Jan 29, 2011 on Food.com

"This was delicious, although I did make a few modifications. First, I wanted to keep the veggies in the soup, so I chopped them up to cook while making the stock. Then, instead of straining the broth, I just skimmed the extra fat off the top. This wasn't too difficult, because I used skinless, boneless chicken thighs I had in the freezer - so ..."

Jan 9, 2011 on Food.com