First off, I didn't use this recipe as a guide because I was necessarily looking for a vegetarian dish... I was looking for ingredients I preferred, and this one happened to fit the bill! I kept hte recipe very close, and used only basic substitutions- such as: subbed chicken stock for the veggie stock, used fresh veggies instead of frozen, used petite diced tomatoes instead of crushed... basic stuff. I did add a can of black beans for Protein, 2 more cloves of garlic, and I added a good bit of dried cilantro, because I love the flavor. I kept the Cumin amount the same, and did not find the Cumin to be too much. Alot of reviewers also mentioned the green chilies being too much, and that they cut back in fear of it being too spicy or overwhelming. I disagree, and am SO glad I did not cut the amount of green chilies. It's where the bulk of the flavor comes from, and it was not too spicy in my opinion. My 3 year old daughter even ate every bite, with no complaint about being spicy. Just make sure you are using the 3 TINY cans at 4 oz each or equivalent. I did bake my own tortilla strips in my oven with salt and cilantro intead of store bought chips for the top, and topped it with Cheese and Avocado slices. It was really good, really easy, and makes a ton! Will definitely be making this again the same way!

Reviewed On: Jan. 6, 2011

This is really yummy! I knew not to expect creamy, store bought ice cream texture, but honestly, this wasn't bad! I guessed on the amount of fruit- the 10 ounces, because I had a GIANT bag of frozen fruit. I used a mix of frozen strawberries, blueberries, raspberries and blackberries. The seeds dont bother me, and kindof give it a rustic, natural, authentic element. My ratios were off though measurement wise, because it was very difficult to blend. However, I added a touch of milk to smooth it out and get it all to blend. I will say, the sugar is way too much for me personally. It makes the ice cream overly sweet, when the fruit I had was already really sweet. I will cut it in half next time probably. However, for a quick 5-minute ice cream I can make with my 3 year old, this was a winner! I froze a good amount of it, and am looking forward to seeing how it tightens up once it's frozen. It was pretty soft upon making it. Great, thanks for sharing. I am sure I will use this over and over again with my kids!

Reviewed On: Jan. 1, 2011

I wanted to make pancakes for my family, and didn't have any pancake mix. So, I got on here and picked the top rated recipe for Pancakes, and hoped for the best! These were so easy to assemble, took only minutes, and used readily available ingredients I had lying around my pantry. I left the recipe exactly as it's written (which is a bit unusual for me, but they were so highly rated, I decided to leave it as it was) and the only difference I made was that I rubbed the pan with butter instead of using cooking spray. They came out delicious, and super moist and fluffy. They rose up really tall and poofy, just like restaurant style pancakes. My girls loved them, and my hubby too! From now on, I will not buy pancake mix, because I feel like these are FAR better than anything I could make out of a box. I resort to box mix to save time, and to make up for not having butermilk just lying around my house on a whim required for most "good" pancake recipes. But, this recipe is fool proof, and I always have the ingredients on hand. No more boxed mixes here!:) Thanks for a great recipe! This is a keeper in our house!

Reviewed On: Oct. 13, 2010