this is the right amount of broccoli and romaine salad. we have been stuck on the oriental coleslaw with the pre bagged coleslaw mix. soooo glad we tried a new recipe and now have a new favorite. i only use 1 T of sugar and it is sweet enough. its a must to brown the noodles gives it great flavor. try it with toasted almond slivers. ohhh yummy

this sauce is a keeper. my husband printed if out one night and said it sounded good let try it. i was a little hesatant. it sounds kinda sweet. we always double the sauce and add a little extra tomato sauce. it is so easy and taste so good. it is a great sauce and the recipe is used on a regular basis in our house. give it try you wont be sorry!!!

we have been making this recipe for years. it is sooooo yummy. it has the right amount of flavors going on. we always add extra cheese and garlic. it is a must to have fresh rosemary. my husband loves to make this dish he thinks its a fun one to put together. we make it ahead of time let rest in fridge till ready to eat. let set out for about 15 min the pop it in the oven. it maked a huge batch i mean huge. perfact for company served with a side salad and homemade bread sticks. we always have extra and is wayyyyy better the next day. we always send some home with our guest. my neice and nephew said they dont like dishes like this one, they went back for 3rds!?!?!? thanks for the keeper.

"this is so good, this is so good" is all i heard when i served this soup. it has now fallen in the catagory of our top three soups!!! we have never had the zuppa from o.garden. so had nothine to compare it to but oh my goodness this soup was amazing. i did add extra garlic and onion of course, and used kale instead of spin. used 3 small russets i did slice them but i think next time i will cube they didnt hold up that well in the cooking process. it is so good. just the right amount of spice. thanks for the keeper.

these are one of our favorite sides. i always wash my spuds well and rub them with oil, salt and pepper then bake at 425 for 55 min. it makes for a tasty crisy skin. i let the potatoes cool for about 30 min dont let them get to cooled the inside doesnt scoop out as well. i scrape them out so much that there is hardly any potato left. we like them best that way. i do use butter instead of oil for the inside rub. its a must to have real bacon bits, sour cream, and guacamole. oh so yummy and worth the extra work. our dog loves the leftover potato that we scrape out. he likes the recipe too.

i can see why this recipe has so many votes and great reviews. it is awesome. i brought it to our family christmas party and got to hear all the praise on the recipe. thanks. it is so good and sooooo easy. its a must to have fresh lime juice and a little extra cilantro. i went to our local mexican resturant and got their homemade tortilla chips oh what a hit.

this recipe reminds me of the way my dad made popcorn. the way popcorn should be made and taste. none of the waxy microwave popcorn yuck!! the first time i made popcorn on the stove for my husband he looked at me like i was nuts.. he at almost the entire bowl. he couldnt get over how good and crispy it tasted. once the popcorn starts popping you have to move the kettle constantly. i mean constantly. i do tend to use less oil then recommended and i use real butter. i never buy the expensive popcorn it to me always seems stale. we have local popcorn company and its great. large corn and never stale. i have also used jiffy pop and it works fine. thanks for the keeper.

i have a allrecipe law. only cook recipes that are highly rated and good reviews. even then i get some bad recipes?!?! this was the exception and what a great recipe it was. these creamed onions reminded me of just a good old classic recipe. i cant believe how easy it was to make and how great it tasted. my husband was a little hesatite but was happy with the outcome. it was a great side to my pot roast. i 1/2 the recipe and used one yellow and one red onion. i fried them in a little bacon grease and butter. drained the onions then added about a T of butter to the flour, salt, pepper mixture. great flavor great recipe thanks for sharing

if you are looking for a pot roast recipe that is easy and probably the best tasting roast youll ever taste then look no further. this recipe is so good. the only thing we do differant is beef broth instead of water ,add a chopped onion and button shrooms and you have yourself a winner. everytime i serve this to family they go nuts. how can something be so good and so easy??? serve with "that good salad" from this site corn and mashed spuds a yummy meal

we made this last night and did not care for it. i dont know why or how it has so many rating and votes. it is so bland and just plain boring. skip this one

i made this last night for dinner and served it with spanish rice and was told we can no longer have regular tacos..we have to have these from now on.!!! my husband kept saying over and over how great they were. thanks for sharing i took in all the great compliments. it is sooo easy as well. the only thing i did differantly was added 7 oz green chilies, 1 t. cumin, 6-7 squirts of chipotle tabasco, and about 3 cups of beef broth to the crock pot. it turned out great not to hot but just the right amount of spice. served it kinda as a taco bar with alvacado, chopped cilatro, onions, cheese, tomatoes, sour cream & hard shells ohhhhhh my goodness yummmmmmmy. thanks for the keeper.

i have been making a spanish rice recipe from this site and liked it. i thought to do some more searching and am soooo glad i did. this one has better flavor and is super easy. i sauted my onions, garlic, and rice in butter and evoo. i didnt add the green pepper (hubby dont like them) did chicken broth instead of water and added 1 t. of cumin. my tomatoes were mexican tomatoes and worked great. add some parsley flakes at the end. we all thought it was amazing. the best we have ever had. i dont like the rice at mexi restur. its always dry and tasteless. this recipe is packed with soooo much flavor and is super easy to make !! we topped ours with sourcream yummy. thanks for sharing.

we have been making this recipe for years and i have not written a review yet(not good) this recipe for salsa in our all time favorites. i have used fresh and canned toms depending on what we have on hand. we dont think it makes that big of a taste differance. i use a small food processer to do the work. we always use extra cilantro, onion, garlic, and salt. its best if you let it set overnight for the best flavor. it seems to keep for a long time as well. try the salsa chicken from allrecipes.com with this salsa and serve it with the spanish rice II and you got yourself a yummy meal. be prepared for lots on great comments. thanks for sharing .

this is the same recipe as in the taste of home cookbook. exact to the "t" first let me start off my stating the chicken broth ratio is way off. i had to have a least added 5 more cups to the pot and it was still wayyyyy to thick. i started off with 2 cups and it left my pot with maybe an inch of broth. the flavor is good. i of course 3X the garlic and added extra dried basil. i use petite diced toms and they were good. i also added maybe about a 1/2 cup of heavy whipping cream then the taste was right on. be prepared to add lots of extra broth. thanks for sharing.

i thought for sure after reading the ingred. of this recipe we would love it. not the case. maybe with regular cabbage slaw mix ?!?!?! not good. the broccoli slaw mix is sooooo not good. there are better recipes on this site for sure on ramen slaw. it looks great but taste not soooo good.

to state that this soup is great is a huge understatement. this is soooooo good. i cant believe it doesnt have more ratings. i cant believe it is not in the hall of fame. let me first state that we have never had this soup at the outback so had nothine to compare it to. i do know that this soup is ssoooosososo good. its kinda reminds us of a old fashion creamy onion soup but soooooo good and cheesy. you have to love onions to like this one. a for sure keeper. the only thing i did differant from what the recipe states is i added milk to thin it out a little. thank you thank you thank you a for sure keeper

these rancheros are great. i have made them several times trying differant things each time. the best that we have found is to fry the tostados till well crisp or buy the crisy ones from the store. always top it off with green salsa and you got yourself a very very yummy dish. thanks for sharing!!!!

I did not care for this recipe. dont waste your time.

this recipe was ok. it smells way better then in taste. the base recipe was good but the onions and peppers get mushy. i would keep the recipe the same and saute the veggies on the side. both my husband and i were both liking the horseradish and mustard duo. nice touch. i will try again but with my changes. thanks for sharing.

this dish was very very good. the flavor is right on the garlic, sweetness, and spicy are great. i used 3 chicken breast and doubled the sauce. i had no problem with the sauce getting thick i just simmered it longer. i served it with rice and it seemed like a great pair. i used ground ginger and extra garlic. the only complaint is that the heat level was very very very high. my hubby loves hot stuff the hotter the better but with this dish he said it was a bit much ?? maybe it was cuz i doubled the sauce?? overall a great dish next time ill make with less hot sauce. thanks for sharing......UPDATE***** WE MADE THIS LAST NIGHT WITH SHIRACHI sp?? CHILE SAUCE AND IT WAS RIGHT ON. THANKS