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"Fast, inexpensive, and tasty. A winner!! Why buy cole slaw from the deli when you can make it for so little money in so little time? :
Edited to add: I have found over time that I prefer a tangier cole slaw so I omit the milk, use cider vinegar, and add an extra T of cider vinegar."
Nov 9, 2012 on Food.com
"What a delicious way to enjoy a zucchini from the garden. I almost never use nutmeg but I left it in this recipe and I was glad I did. The saute time with the onions and garlic added a lot of depth. We will enjoy this again."
Oct 6, 2012 on Food.com
"Very good base recipe for us to make our own. I used a blend of Asiago, fontina, parmesan, provolone, and mozzerella. I also seasoned the outside liberally with pepper, some garlic, and a little salt. I highly recommend thick asparagus spears as the thin would have been very overcooked for us. I might shave a little off the cooking time next time...."
May 15, 2012 on Food.com
"These were very good. I used a whole teaspoon of zest but we didn't find it too lemony so I will probably just zest the whole lemon next time. Light and delicious. This will go in the permanent rotation. It didn't quite fill my 18-well Madeleine pan twice, and I was too scant with some of them. I will have to make a double batch next time (even th..."
Apr 28, 2012 on Food.com
"Have made this a few times. No celery. Very good base recipe to use as is or tweak according to what you have on hand. Using the Rotel-type tomatoes is a great idea and adds a nice amount of spice. I preferred the onion thinly sliced. Thanks for a nice recipe!"
Apr 26, 2012 on Food.com
"Wish I had read the reviews more carefully. DO NOT bake these for 25 minutes. :("
Jan 12, 2012 on Food.com
"I have been shopping around for years for my go-to holiday mashed potatoes. These are it! LOVE that I made them the day before and they came out beautifully. Just perfect. I omitted the paprika, but even though I almost never follow recipes exactly I followed this one except for that little change. Great flavor and texture!"
Nov 24, 2011 on Food.com
"Why have I ever used a mix? I made the muffins and they came out just like this northern girl likes them. Sweet and moist and easy to eat because they don't crumble apart. I let them cool in the pan and the paper muffin cups peeled off very easily without sticking. A stack of these would be great to serve with a big crock of chili."
Oct 28, 2011 on Food.com
"Amazing! I was never a fan of oatmeal raisin cookies...until now. These are perfection! Best I ever tasted. Use half the salt if you are using table salt."
Sep 21, 2011 on Food.com
"Can't believe I never got around to reviewing this. This has been my go-to base pasta salad recipe. I don't add extra olive oil, however. To me, that dilutes the flavor. I add some balsamic vinegar or some type of homemade vinegar-based dressing. And it always needs extra. :"
May 29, 2011 on Food.com