Always a family favorite. I use leftover mashed potatoes to fix this dish. It is so versatile...you can saute mushrooms with the onions, add chilies, whatever you like on your baked potatoes. I always leave the last addition of cheese until the last few minutes of baking and have used a variety of chesses, also. Great with baby swiss. Thanks for the recipe, Margaret.

Not sure how much turkey I used but, I did put a healthy portion of shaved turkey breast on the bread and enough spinach to make me happy. Love the spinach! I had about 1/2 a roasted red pepper left in the fridge and that was plenty for my sandwich. I do not have a panini press so used my cast iron grill pan and weighted it down to mash the sandwich and leave the bread nice and crispy and well marked. Great sandwich, a hearty and very filling meal. Love the addition of the avocado. Thanks Amanda.

Super hot and super delicious. So easy to make. I threw everything in the food processor and it was ready in just a couple of minutes. I used sour cream instead of the heavy cream...1. to make it thicker and 2. that is what I had on hand. Best served chilled, we thought. I think I will use a whole bunch of cilantro next time. But great as is. Served with Chipotle Shrimp Tacos from this site. Huge hit with both my son and myself. Plan to use leftovers for other meats...maybe chicken tomorrow. Thanks Luci!!

Made these for my son who is home for a summer visit. We both loved them. I marinated raw shrimp in the juice of 2 limes, garlic and adobe sauce for about an hour (the shrimp turned a little pink around the edges from the lime juice). After I cooked the bacon and drained off the grease I added the onions and a fresh from the garden bell pepper. I added the shrimp and when they were pink I added the chipolte and cooked for a bit longer. To finish it off I added about 1/4 cup sour cream, covered and let it cook down slowly while steaming the tortillas on top of the shrimp mixture. So flavorful. Served with both corn and flour tortillas, fresh pico, guacamole, limes and the Cilantro Serrano Cream Sauce from this site. Will make again and again. Leftovers were great and my son has requested I make them again before he goes back home. Love these tacos. Thanks rvelasquez!!

Love fried potatoes. Grew up on them and my family loves them as well. I always, always use bacon dripping to fry the potatoes and at the end when the potatoes are soft I cover them in a layer of chopped onions (we love onions and this just makes the dish...to us) and put the lid on to steam the onions. That way the onions do not burn when the potatoes are cooking and you have a great sweet oniony taste when you mix it all together and serve. Old standby at my house that can be served any time of the day. No matter what time we serve breakfast food if we want to dress it up we cook these kind of potatoes. Yum, yum!!

Believe it or not this is the 1st time this old southern gal has made polenta. I am not real sure if I cooked it long enough but, it worked out well. I did not spread the sauce over the polenta. I did not want to risk it getting soggy so, I cut the polenta into pieces, fried slightly in skillet put on individual plates and covered in the sauce and cheese. The kids, even the picky eater, loved this dish. I was slightly impressed with myself on this one!

Had a package of Italian sausage and was looking for something different to do with it. This soup was the perfect solution. Everyone really enjoyed the soup. Instead of pre diced potatoes I used fresh; peeled & diced them myself. I did not have fresh parsley so I used dried. Worked just as well. Added lots of garlic, as we all love garlic. I did not have any kale so I subbed fresh spinach. I put the spinach in as I was turning the burner down to warm and the spinach wilted and was a perfect addition to the soup. A very good, filling soup.

My youngest grandson loves gingerbread cookies. Made 2 batches at Christmas for cut out cookies. The 1st batch followed directions to the "T". 2nd batch made a little different. Used 1 c brown sugar (in place of white sugar) and 1/2 c molasses & 1 whole egg. Decorated with buttercream frosting. Both batches were perfect & the kids (& adults) had a blast decorating the cookies at a Christmas cookie party I threw for them! ***Made 2 batches again for Valentine cut outs. As suggested by a reviewer added 1/4 tsp cayenne pepper to 1 batch of gingerbread dough. Wow!! What a cookie. I used royal icing to decorate the Valentine cookies and the spice went so well with the icing. Perfect cookies. Thanks Steph67 for a great cookie recipe.

This is my son & granddaughters favorite cake. I made this cake for Valentines and they loved the cake!! I do add 1/4 c more buttermilk & 1/4 c oil to the recipe to add extra moisture since a Red Velvet is a bit dry anyway. I only had 3 Tbls of red food coloring but the cake was still the perfect color. I made into 4 layers by separating the batter into 4-9" pans. They rose beautifully and I did not need to cut the layers. I took the cake out of the oven when it seemed a little undone in the middle (outside would spring back when touched but middle did not) to prevent the cake from getting too dry. Moistness was perfect. I doubled the frosting recipe and just put mounds of frosting between the layers & on top leaving the sides unfrosted. Beautiful cake. I did have a small problem with the frosting wanting to whip up. I think I did not let my milk cool as much as needed. I just beat the daylights out of it until it whipped up into shape. My granddaughter requested this cake again this weekend for a gathering. My son wants a cream cheese frosting so I will make the roux frosting for the inside & frost the outside with the cream cheese. Great cake. Note: I made the roux for the frosting in the microwave. Whisk flour & milk together & zap in 60 second intervals, whipping in between to keep smooth. Microwaves vary so follow your own instincts in the thickness of your roux. This is how I make the filling for my cream pies.

Great Broccoli Cheese soup. My granddaughters gave it a quick thumbs up. Doubled the recipe and made as close to the directions as I am able to follow recipes (you know a little more of this or that). Pureed the broccoli and broth before addiing the onion/flour mixture and it made a beautiful as well as delicious soup. I sprinkled ground red peppers (not cayanne) on my bowl to add an extra little zip...delicious. My son took the leftovers to work the next 2 days...guess the soup met his approval also. Will make again and again. Thanks Melissamorgan for a delicious, quick and easy soup!!

Soooo good! Made for my picky, picky 8 yr old grandangel that is sick. She loves Egg Drop Soup. Yesterday when I made her the 1st batch the eggs puffed...she did not care, she still thought it was great. I remembered reading a review that told what to do to prevent puffy eggs. So...today added the cornstarch 1st to thicken, boiled the broth good then poured the eggs in a slow, steady stream into the hot broth. Let it sit for a few minutes without stirring. Perfect!!! She is on her 2nd bowl and says she loves the soup and feels much better. Thanks for the recipe and thanks to all the great reviewers for their helpful suggestions.

With the exception of the jalapeno this is the way we have always dressed up our black eyed peas. You can use fresh, dried, canned or frozen peas and it still taste great. I always cook my bacon, pour some of the bacon fat from the skillet and saute the celery & onions in the remaining bacon fat. I then add to the pot of peas that are cooking. We love it hot and spicy but, since there are still some little ones eating we serve the jalapeno on the side. Great recipe, thanks!!

Used this cornbread recipe last week and everyone really enjoyed the cornbread. I did switch the cornmeal and flour as suggested by other reviewers and it worked great. Made again yesterday for a crowd of 50 to go with a pot of my homemade vegetable beef soup. Was a huge hit. Nice and moist, the best cornbread I have made from scratch, ever. Will use this as my basic cornbread mix from now on. Had some left overs that I put in the freezer to use when I make cornbread dressing at Christmas. I used Splenda in place of sugar and worked great. I did reduce the amount of sweeter used because I did not want the cornbread sweet this time since the soup had a touch of Splenda to counter the acid of the tomatoes. Thanks for the tasty cornbread recipe.

Delicious. I only had 2 portobellos but, I mixed up the full recipe of marinate. Then I poured all but a little of the marinate in the gill side of the mushrooms and let them marinate about 5-6 hrs (I got busy and forgot about them). I put them in my cast iron grill pan gill side down and poured the rest of the marinate over the tops. Broiled for a few minutes and then turned them gill side up to finish cooking. I did not have any bread---not one single slice in the house and did not feel like running to the store so served over a bag of heat & eat Adolphus Basmati rice. Served with a side salad. So good!! Wish I had saved just a tad of the marinate to pour on the rice. Loved the balsamic flavor of the mushrooms. Can't wait to make again, loved the way it turned out---may try in sandwich form next time. Thanks for the great recipe.

I love, love mushrooms. Made this mushroom saute using 3 pkgs shiitake, 2 pkgs bella and 2 pkgs button mushrooms. Increased butter as needed to soften mushrooms and diced onions. Did not double the spices but, did add a little more. Sprinkled with crushed red peppers while sauteing. My son in law and I were in mushroom heaven. We love these. Have used some of the leftovers in roasted pork sandwiches and in the eggplant sandwiches on this site. Great recipe---thanks so much!!

I peeled and sliced the eggplant and then left to rest (maybe for 15 mins) on a plate in the fridge after I sprinkled both sides of the eggplant with salt. This drew out all the water and bitter taste an eggplant can have (I do this regardless of how I cook eggplant). I then squeeze dried the eggplant between paper towels, brushed with a little EVOO and put under the broiler of my toaster oven. Cooked until tender and crispy looking around the edges (did not flip to expose other side, it cooked fine). No butter, no frying. Served with tomatoes, roasted red peppers, thin slices of a sweet onion, fresh spinach, and mayo on a toasted sourdough sub roll. Delicious!! No cheese for me---cheese does not like me!! It was so good I had the leftover eggplant the same way that night for supper, just reheated the eggplant in the toaster oven. Thanks for the great recipe idea. Will make again and again. Word of caution, take it easy if you add roasted red pepper, you can easily lose the taste of the eggplant to the pepper.

Made as directed the 1st time. Well, minus the cheese (personal preference). Really enjoyed. Had again tonight for a light supper and made a few variations as to some fresh veggies I needed to use before I left town. I added fresh sliced tomatoes, thin slices of a sweet onion, basil from my garden and a handful of fresh spinach I had left on a whole wheat bagel. Very tasty and refreshing whether as written or using your own variations. Thanks for the recipe idea for a light and healthy alternative to a burger.

Used red onion and instead of bell pepper used a hot pepper from my garden. Satisfying lunch. Thanks for the post.

Very good. Looking of something different for lunch today. Reduced the recipe to just 1. Will make again. Thanks for the recipe post.

Made these for lunch with my daughter---we both love eggplant. Instead of the fresh minced garlic I added some garlic I had roasted to the mayo, added great flavor to the mayo. Wonderful lunch---we both really loved this sandwich. Will make again and again. Thanks for posting this great recipe.