This was excellent! The recipe calls for 20 ounces of mixed vegetables. I could only get a 16-oz bag of classic mixed vegetables from the frozen foods aisle (corn, peas, green beans, julienned carrots), so I used that and then just added a bit more frozen green peas. At first, my family was skeptical that a meatless casserole would satisfy everyone's taste buds, but my husband and son raved about it for 2 days. The casserole itself is quite flavorful and satisfying in and of itself. But the crumb topping rounds out the overall flavor of the dish, giving it a nice buttery undertone and a silky texture. We really enjoyed this casserole. Thank you for sharing your recipe with us, breezermom.

This is so good. It has such a wonderful flavor, and it's so easy to make. The dressing has a great lime-based base and it's not sour like some of the classic coleslaw recipes. Thanks, JostLori.

We loved this drink. It was a good balance of sweet and fruity but not overpowering on either measure. I forgot to add the mint and lime garnishes, but they were still good despite that omission. Salud, Marra.

We really enjoyed this recipe. The potatoes were so flavorful with the caramelized onions and all that mozzarella cheese. The bottom layer of potatoes were over a little bit over-cooked on the bottom, so next time I make this recipe, I think I'll skip the step of stovetop cooking for 7 minutes and just proceed to the next step of 30 minutes of oven baking. But the cheesy potatoes were so good. Thanks for another great recipe, Marra.

We loved this recipe! The horseradish was a great base coating for the chops. The pan seared chops had a nice tangy bit of "heat" to them (I used a medium-hot horseradish). They were quite delicious. I served them with lemon slices as recommended, but I forgot to slice the lemon. Oh well, I'll remember the lemon slices next time. Thank you, Mia.

This is such an easy recipe to make. I loved the boost of flavor (and splash of color) the dish got from cooking the carrots with the onion and garlic. My only issue with the recipe was trying to use the right amount of pasta, as the only packages I could find were 16-oz. So to get 10oz (as the recipe specifies), I measured out 3 cups of dry pasta, and it was still a little too much pasta and not enough Bolognese. Next time, I'll add boost the sauce by adding another 1/4 lb of ground beef, so it's a little more balanced in that regard. I also thought it would have benefitted from a little more boost of additional herbs, though that's an easy fix. I served it with some warm garlic bread and our favorite white wine, and it turned out to be a very nice dinner. Thanks, Teresa!

Excellent! I can't stop eating these Churros. They are so good. I could only find my small Star tip, so I put it on my pastry bag. But the Churros were too thin and curled too much in the hot oil (although they did have the requisite rippled surface). So after cooking a few, I removed the tip and used my pastry bag with just the insert and coupler. So the churros have a smooth edge (not rippled, like is traditional). But that didn't take away from the flavor of these addicting little treats. The only thing I might add is that I used only 3 eggs. I beat the batter after each addition, and after the third egg the texture was already thin, so I didn't add the third. The cooked Churros are soft and bend easily enough to break in half if not held tight. So I think the texture would have been too soft to hold shape if I had added the 4th egg. But the rest of the ingredients were perfect as written, and it resulted in Churros that were better than we got years ago at the California State Fair. Thanks for a great recipe, ellie. This one is going in my "favorite" folder.

This is really good. The spinach-tomato-mushrooms was so good sauteed in the wine sauce and perfectly flavored the salmon. It was a great dinner. Thanks, dienia b.

Excellent! For being so simple, this sure does pack a lot flavor, and it dressed up our salmon quite nicely. It's positively heavenly. The Dijon-Apricot coating added slightly sweet flavor that was tempered with a bit of a tangy edge. It didn't mask the taste of the salmon but instead it complimented the salmon. This was a real winner of a recipe in my home. Thanks, Dee.