"These are the most perfect mashed potatoes ever. I never really liked mashed potatoes until I had these! But these are so creamy, but still have texture because of the skin and little chunks. They are way easier than regular mashed potatoes too. Every single person I've made these for, including self-proclaimed mashed potato connoisseurs, has said"

"I don't even like blue cheese and I'm obsessed with this sauce. It is probably the most drool-worthy thing I make. My husband loves it too. We got hooked on it by making it for filet, but I would not hesitate to make this to eat with a SPOON. We eat up every little bit of this sauce long after the meat is gone. So dreamy. Make this. You will not b"

"This is the best lasagna in the universe. Don't change a thing. It's perfect as-is. Don't tell people it's turkey until after they've eaten it. They'll never ever guess! I love to make extra pans of this and freeze it for later. I'm pregnant now and plan to freeze at least 10 pans of this to live on after the baby is born! This would also be my go"

"This is the best dip. I bring it to parties and it's always a smash hit. Don't reduce the amount of vegetable oil! You NEED that oil to carry the delicious flavors! If you want to reduce fat, you can substitute Greek yogurt for the sour cream and even the cream cheese! I did it once and it was STILL awesome! Just look at the chobani Greek yogurt c"

"I hate to change a recipe around and then review it, but after seeing some of the comments, I did tweak a few things, and the crackers turned out great! I used 1/4 tsp of salt and I grated the pecorino romano with a Microplane grater so that it was nice and fine. I didn't use much black pepper, and next time, I won't use any, but that's a personal"

"This was really good. I don't like cooked fish that much, but I enjoyed this. I followed the recipe exactly as written, and I'm glad I did. Perfect combination of flavors. "

"I hate raw broccoli, but this salad was so good, and this will be my new way to get broccoli into my diet. The key is to slice the broccoli very thinly. I used the slicing blade on my food processor, and I highly recommend that method because it's really fast and not messy. I didn't use any nuts, but I didn't feel that this salad was missing anyth"

"This is exactly what I was looking for. I wanted something that wasn't too fussy or fancy, but just really, honestly delicious. This recipe is absolutely perfect. I used a full 16 oz of penne, and the sauce/pasta ratio was perfect for me. I like every noodle coated, plus a little extra, and that's exactly what you get with 16 oz pasta. ""