5-Star Reviews: February 2015

"Absolutely perfect blend of flavors. We put the beef and onion mixture in the crock pot in the morning, added the root vegetables early afternoon and everything ended up the perfect texture. We will definitely be making this again." —Azjargaltai

"Excellent recipe! We grilled our steak with just some salt and pepper and then added the butter to the top afterwards. Loved the flavor of the chive-horseradish butter." —jmeleeS

"We really liked this pasta sauce! It was really fast to put together and it was especially nice that the sauce cooked while the spaghetti boiled. The fresh herbs really made the dish. We'll make this one again, for sure; next time I'll probably double the sauce so there is more for leftovers." —Renee

"This was fabulous! My boyfriend said it tasted like something he'd get at a resturant. Can't wait to serve this at my next dinner party or as a weeknight meal!" —Belladonna714

"Quick, delicious, fresh and easy, what's not to love? I added more garlic and a splash of fish sauce. Will definitely make again." —Gymeni

"This was excellent, and even better as leftovers. I had some leftover roasted chicken and added about 1 cup of cubed white meat to the mix and the flavors blended wonderfully." —rleaman

"Super easy to make and got rave reviews from my family. Definitely roast on a bed of celery stalks, whole carrots, and onions -- they taste divine after cooking in the chicken stock." —mbd722

"We made this dip for a Mardi Gras party and it was absolutely delicious! Everyone loved it. I added a few dashes of hot sauce to kick it up a bit. I have also subbed a pound of shrimp when I could not find crawfish and that is equally tasty." —mandiemck

"I just got done making this and it is fabulous! I added a little more garlic just because we love garlic and added three chili peppers and two jalapenos. This one is going into the meatless Monday file." —tbarwell

"Oh my, we loved this recipe. It was easy to make ahead and warm up later, so definitely something that could be done mid-week. By the time the fish is baked and the salad made, you've got dinner on the table in 15 minutes." —temporary texan

"I offered 2 desserts at a family party. I chose this one as it is gluten free and my niece has celiacs. Not one person chose the bakery dessert over this one. Fantastic!" —Yumbacon

"A huge hit when I served it as an appetizer at a dinner party and everyone asked for the recipe. Not a trace left. I did make it a second time using collard greens which was still ok, but too strong. Stick to the turnip greens. Served it with bread sticks and chunks of homemade bread." —Keiko123

"This is as simple as it gets. I made this for our Virtual Cooking Light Supper Club. A little skewer and it's an appetizer, a loaded skewer over rice and you have a meal." —SandiMcMc

"Unbelievably good! We used ground turkey breast, and it was perfect! Will make it often as it is quite tasty!" —CJcookbook

"These are wonderful! I mixed the dough up in my breadmaker and they turned out great!" —Peggspark

"This pizza is delicious! The roasted vegies are great, and the fontina cheese is a must." —LouisePearl

"This was delicious! The chicken was fabulous and we all thought it was better than any BLT chicken salad you would get in a restaurant. Chopped up the lettuce rather than serving it in a wedge." —Julie F

"This is one of the best Cooking Light recipes I have made. I used yellow bell peppers instead of banana pepper as I couldn't find them, it didn't seem to make a difference." —Lsbates17

"Excellent recipe for pan-fried fish - easy and delicious! I served with lemon wedges. I look forward to trying Cajun-seasoned pork chops, and chicken breasts, too!" —Peaches09

"Superb! Our family loved this. We served it with basmati rice, broiled zucchini and white wine. We poured the sauce onto the rice too." —DNL

"These may be the best nachos I've ever had. Very interesting combination of flavors - the lime soaked pork worked well with the jicama/tomato/avocado salsa. Would be great to serve to guests. If you are looking for same old same old nachos, skip this. But if you want nachos with a lighter, more interesting twist, give these a try!" —mhc1984

"WOW. Not only the best French onion soup I've ever had, but one of the most fabulous Cooking Light recipes I've ever used!" —travelchickie

"This recipe is sooo delicious, I put it in the freezer and when I took it out the filling was like frapuccino ice cream, it was so delicious. Everybody loved it!" —alichitos

"FANTASTIC. So quick and a wonderful combination of flavors. The only problem was that I wanted to eat the entire batch by myself. Make extra apples!" —CSC

"Great vegetables with an original flavor thanks to the oregano and vermouth." —Lopo77

"Fabulous recipe! Deserves more than 5 stars. It takes longer to prepare than the time stated, but it so worth it. We believe it is a restaurant quality dish. It has been added to our list of favorites." —MarcyB

"Fantastic! It checks all the boxes: healthy, easy, inexpensive, and delicious. I made it as written, with the exception of using grated parmesan instead of the shredded romano since that's what I had on hand. I'm sure the shredded romano would have been better, but this was still great." —CLJenn

"Quite tasty. I have never cooked with the cheese rind before but it lends a nice flavor to the soup and I would certainly be disposed to repeating this recipe. It was good to the last bowlful." —Ms.Laurie