Too bland. We added cayenne pepper, chili powder, red pepper flakes, more lime juice, and some seasoned salt and it still tasted like I was eating an avocado.

Perhaps the change I made was the problem here, but in the end, I think it would have felt like a taco salad no matter what I did. I tried it because of the great reviews, and I did follow the advice of one of reviewers to make this with bagged Spanish rice. I did have to boil it about 20 minutes to get the water from the Spanish rice and the taco seasoning to boil off. It worked fine and turned out well - not runny or anything - but it was just boring!

This was definitely average. My husband thought it needed water chestnuts to add some crunch and I though it needed mushrooms and onions for a different flavor (alas, I don't eat water chestnuts and he doesn't eat mushrooms and onions). However, the ease of this was wonderful. As a teacher, I do intend to make this again during the school year adding in the extras on the side. It would also be good to put inside tortillas a la BDs BBQ.

This is an awesome recipe! I've tried lots of fish recipes in general and lots of salmon recipes specifically. I do like flavor in my fish and I love a hint of spice without being overwhelmed and forced to down 16 ounces of water per bite. This recipe is a perfect mix of spice and fish flavor.

This would be way better with real crab, but I always buy the crab in the pouch because it's cheaper. I tried it with pepper jack once and it was better than monteray jack cheese, though.

I've never been a homemade roll person, but my husband is. I made these for Easter and everyone else raved, but I'm sure they weren't worth the work they took. I think Pillsbury would have done just as good of a job.

This was a very good cake. I'm not a big fan of carrot cake, but this was cheap and seemed simple to make for Easter. I think that adding store bought shredded carrots would have saved a ton of time.

This was a great recipe. Honestly, the only reason it's a 4 and not a 5 is the burden of keeping it refrigerated. I have a small fridge and I made this for a carrot cake for Easter. With all the other things I cooked, I had to throw out all of the cake that didn't get eaten to make room for leftovers in the fridge.

I am sure this is not the recipe's fault, but there was something way off for me. My husband and I decided it was actually the flavor of the tomitillos. However, I would be willing to try the recipe with red tomatoes.

This was easy, but it did not suit my tastes. It seemed too bitter, which may be from the balsamic I used (it wasn't the "approved" kind from Italy). However, my guests enjoyed it, but they didn't rave either.

I have tried many recipes and this really is the best ham recipe I've found! Both my mother and myself do not like ham, but I served this last Easter because my husband loves ham, and we were both delighted. So easy, plus it left the oven open for turkey and other sides.

So wonderful! I made these two years ago for a football party and my husband and I enjoyed them so much that they've started to replace our weekly pizza date. They're cheaper to make than homemade pizza and way cheaper than pizza hut (alas, it's the only option in town!).

Really loved it, but like everyone else, I made changes. First, I halved it which was perfect for just me and leftovers (someone suggested serving it with shrimp over rice, which I plan to try b/c it was so good). I also took others advice and just sauteed the mushrooms, onions, and spinach in the same pan with a light layer of cooking spray instead of butter. I didn't remove the stems (it seemed like a waste of time and still tasted fine). I added a splach of worchesterchire and lemon juice before putting it in the dish to bake. Instead of cheddar, which I think would overpower the flavor of the veggies, I used a small amount of swiss and covered the rest in an italian blend of romano, parm, mozz, and guyer.

I really love fish and the reviews were great on this, but it just didn't have a very good flavor. I know part of this may be the difference in preferences, but I even adjusted it and it still wasn't great. I added quite a bit of red pepper flakes, which did help, but maybe it needs some cayanne pepper. Just something to make it pop.

The sauce was too sour for me.

I agree with others that the sauce really does have to be doubled. Aside from that, these meatballs were good (everyone I made them for loved them), but they lacked that special kick I was looking for. AND they were very greasy. I think using premade, frozen meatballs might fix that.

These were a little bland for me. I prefer more flavor to my dumplings. I think maybe the glaze is very neccessary since we used ice cream instead.

I do not like beans, but had a ham bone left and didn't want to waste it so I tried this recipe. It was surprisingly good but very salty. However, the salt was manageable. I did not cook it in a crock pot, but in a pot on the stove. It didn’t take long, only about 30 minutes until the potatoes were done so I had to turn the heat way down until we were ready to eat. I also used canned northern beans instead of kidney because I don’t like the texture of kidney beans but found that the toughness of the kidney bean is needed since the soup boils so long to get the flavor of the bone out.

My husband only eats peas and green beans, so after 6 years I’ve decided we have to branch out. I found this recipe and we both loved it (impressive because I hate carrots). I used baby carrots and just sliced the really thick ones in half. I also let them simmer for about 5 more minutes on the stove and was grateful I did since they were still very crispy but good. Increase ginger to at least 1t. Otherwise they only taste like honey. Very good, will make again.

This was a great recipe! I hate cookies that are too sweet, but the mix of sour cranberries and cinnamon made this recipe great. I only froze the dough for about 40 minutes and that still worked out though it was a bit sticky. Also, I hate doughy cookies so I cooked them the suggested time and then left them in and watched them until they were the texture I like. The first couple were good, but they were super hard the next day so I had to microwave them every time I wanted some. I would advise following the cook time and letting them sit to see how they harden. Mine looked raw, but I bet they woudl have hardened into perfection.