Just three stars for it's bare bonesness. With changes, it's fab. I made my own broth from the bones of chicken I roasted the night before; one chicken carcass, picked clean, one tomatato, celery rib, 1/2 onion, four clove garlic, one can V8, put in crockpot on low overnight. I put the meatballs on a cookiesheet in the oven to brown then into soup, also added white beans and a spoonful of pesto to the soup for added flavor, it seemed a little meh, to me. This was especially good with bitter, hearty black bread.

We really didn't like this. I'm not sure if it was the sauerkraut (I usually like sauerkraut) but everything was sour. The kielbasa was tasty, the long cook time made it tender and juicy, but we ended up throwing it all away because the smell wasn't to our liking. I might try this again, using shredded cabbage with sugar and vinegar.

This is the most delicius dip for sea food! It's great on fried chicken too. I didn't have Creale Mustard, so I used a combo of spicy brown mustard and dijon with some horseraddish. I also didn't have the chili sauce so I used Sriracha, yummy, finger licking goodness. I've made it it with garlic stuffed olives, the good ones that you scoop from the bins and it was even better! Thanks for the great recipe!!!

A good start, but not so great without some extra work. First off I pounded the breast thin. Dredged them in seasoned flour, added garlic and mushrooms to the pan when I was frying and let them steam with the lid on once I added the wine. Delish!

I made this in the crockpot too. I combined this recipe with a Frijoles a la Charra recipe by adding some meat (two smoked ham hocks) and sauteeing the onions, garlic, peppers and tomatoes before adding. The bay leaves really add to the flavor. I wasn't sure about them, because I usually add them to navy bean soup (not mexican cuisine, but I figured, what the heck, I'll give it a try). I added a pinch of cinnamon, paprika and coriander too, they are spices you'd find in Sazon. I added too much water, I wasn't paying attention, but in the end it didn't matter at all. This is a very forgiving recipe and the beans were superb, better than restaurant quality. Thanks Kiki!!!

Mmmm, good. I subbed orange juice for the cream and vanilla extract. It still wasn't orangey enough so I added a tsp of orange zest and a splash of Triple Sec and a pinch of salt, c'est magnifique! Thanks!

This was a good and super easy cake, so easy I could have let my 8yr old make it alone. Ella, the first reviewer who had such bad results must have missed ingredients or something, because this turns out great for me every time. The cake is so easy to make that I have time and energy to get creative with the frosting! People always comment on the flavor and texture. I think it is not as intensely chocolatey as some of the more traditional chocolate cake recipes on this site, but it sure is a lot quicker and always turns out 100 times better than the cheater cakes at the store bakery, so I'm happy to make this when we have unexpected guests or a party to go to.

I rated another Blue Cheese dressing on this site as delish, but I have to say this recipe is 100 times better. I added twice the garlic which I pounded to a paste with some sea salt in my mortar and pestle. I didn't want to me biting into little chunks of raw garlic and I shredded the onion with my cheese grater for the same reason. I couldn't stand the thought of using that much mayo so I subbed extra sour cream and buttermilk for half the mayo until I had a consistency that I liked. I used part of the dressing in a Buffalo Chicken Dip and I know it helped make the dip even better than it would have been with lousy storebought!

I am astounded that 3 ingredients could taste so good! We liked this so much I've made it 3 times now and I gave the recipe on a card with a baggy of black salt to a friend. The first time we made it we didn't use all the salt and liquid smoke, I wasn't sure it would turn out and the Liquid smoke has such a strong smell, but it was great. Thanks for the great recipe!

I made this with hot, strong coffee, the way my great grandma did, instead of the hot water mixed with burnt sugar. I don't know if it made it better or not, since I haven't tried it with the water, but it was heavenly.

Juicy but bland as a vaseline sandwich. The recipe poster said people go silent when eating this, I have to wonder why they wouldn't. In my family it's considered rude to talk with food in your mouth, just a thought. The taste was so blah that I cut the meat up and used it on grilled pizzas with pine nuts, garlic, feta and yellow tomatoes. The rest went into asian chicken noodle soup. All in all this is a basic recipe for cooked chicken, something that a home ec class would make. It reminds me of the stuff my great grandmother would eat, although, even she would have added a sprig of parsley or some carrots to this.

I love this, easy and delicious. I used amaretto in place of the vanilla (2TBSP) and mixed in dark molasses with the brown sugar. I left off the cinnamon, didn't need it, but added in 1/4 cup of cream cheese. I used an extra can of peaches too, we liked a high ratio of peaches to bread. There wasn't enough liquid, so I kept mixing up extra eggs, milk and liquor until I had enough to really saturate the bread, I wanted it to be light and fluffy at the end instead of dry and crisp (it was a little too crispy the first time I made it, still tasty though).

Wow, I really smoked up the house making this and my hubby coughing, said, "this better be some really good fish!" It was and next time I make it I will make some changes that I think will make it even better. 1) open the windows and put a fan on (not just the stove fan) 2) use less salt, and 3) cook for a shorter time.

Delish! I added some chopped, spiral honey ham, left out the onions and added a goodsized handful of blue cheese crumbles, it makes the cheese taste even cheesier. I only had white cheddar, next time, I will use orange, I think it looks nicer. But it didn't matter cause it was very good

Delish and easy for the kids to help with. To make it look more elegant, roll some in poppy seeds and some in toasted sesame seeds.

Tasty and easy! I combined this with a couple of other recipes for Lahmahjoon adding chopped shallots in place of the bell pepper, toasted pine nuts and most important of all, 1/8 tsp of ground allspice. The smell when these were cooking reminded me of my favorite Jordanian restaurant in Tucson, divine. We rolled these up with chopped parsley, cukes, tomatoes and a hefty dollop of baba ghanouj (recipe on this site!). Thanks for the excellent and economical meal!!!

Try cutting fun shapes from the dough, I used stars, hearts and gingerbread men shapes (cookie cutters) it added to the prep time, but the look on my son's face when he saw a giant Star shaped noodle was priceless. The rest of the dough I cut up with my pizza slicer (round,rolling blade thingy) and I added a little chopped, fresh parsley to mine, yummy. I had so many noodles I decided to try freezing half of them. I put them on a plate in the freezer in a single layer. After a few hours I transferred them to a freezer bag. I used the noodles about two weeks later in a soup and they tasted just as good as the fresh ones.

Wow, I feel like a world class chef! This was easy and delicious and my guests were amazed! I made just two changes, I left out the water and subbed cherry juice from the can and I forgot the cherry extract and it still turned out beautiful. I almost messed it up by stirring in the brandy, but my husband stopped me in time and instead I just poured it over the top and then lit it with a long match (I was so worried that it wouldn't light up) blue flames sprouted and when they started to go out I tipped the pan a little to keep them going as long as possible. Thanks for the excellent recipe!

If this was a recipe for ketchup then I would say it was pretty good, but as for salsa, it was bland, like eating a can of stewed tomatoes, pureed. Here's what I added to make it edible, 4 dried chiles de arbol, three cloves garlic, cumin, salt, mexican oregano, paprika, coriander and a pinch of pepper,hit the puree button. It still didn't work on chips, but I hated to throw it away after all the work so I used it in place of enchilada sauce with some leftover shredded turkey, threw some cheese and crushed chips on the top and it was a pretty tasty weeknight casserole.

Wow, this recipe is brilliant. I was amazed at how easy and delicious it is. I will never make tapioca another way. Why bother when this tastes as good (or better) than the stovetop version? I was hesitant to make it thinking I would very likely be wasting eggs and milk (costly in this economic environment), but it turned out better than I imagined. I added a pinch of salt and a dash of amaretto to replace the vanilla other reviewers said they added.