This is the exact recipe my mom told me for making pesto. However, being a pesto snob and also being allergic to walnuts, we went more traditional and used pine nuts instead of walnuts. Makes a great freezer pesto, just leave about a half inch of room and then fill to with 1/4 inch of olive oil, or enough to cover the top of the pesto. Throw a lid of it and freeze.

I made this last night and it was wonderful. I baked it since our BBQ broke the night before and it was wonderful. I had skinless thighs which produced little fat. We chopped up some tomatoes and added them to the last 5 minutes of cooking. It was wonderful. We served it over rice with peas. Very healthy and very yummy. Now I gave it 4 stars because I love hot spices, I might add cayenne next time to add a kick.

We had some steak, tomatoes, and lettuce and threw it together with the salad dressing from this recipe. Lacking red wine vinegar, we used apple cider ving. and it was wonderful. I liked it so much, I made it the next day for lunch. Definitely a keeper.

I used leftover salmon like some others had, however I am not sure what I did wrong because mine came out super dry and tasteless. The cooking time was way too long. I would not make these again.

I tripled the recipe and will be freezing half of it tonight. The nice thing about this recipe is that you can adjust the chilie peppers to your taste and play with new varieties. My family has a long tradition of using chilie peppers. I learned it from my grandmother. Its really not as much work as this recipe says. Clean the outside of your chilie with a paper towel. Open the chilies and take out the stem and seeds. Over a hot, dry skillet (not in the oven), throw in the cleaned chilies. Heat inside and outside until it starts to get soft. You are just doing this to heat up the oils. There should be no smoking and you aren't really looking for a change of color. Once they are done, throw them in a pot of simmering water. Once the chilies are in, turn the pot off and let rest for 20-30 minutes. Save the water! After all that, I throw it in the blender and puree it. Add some of the water if needed to the blender. I like big chunks of garlic in my enchilada sauce, so I just pureed the chilies and left the stock, garlic and butter as is ( I don't use onion because I don't like them). It's much faster this way and still as tasty. Good luck!

Wow I tripled this recipe and had no Idea what I was in for. This would have easily made over 300 wontons. However I gave up after 220 and just made meatballs after that. I threw some in with the fried rice I had. Next time I will cut back on the sesame, it was a little strong even though it was tasty. I might throw in some sort of other veggie in it next time, I think it just needs a little more than the meat.

I accidently doubled the crumb topping and that was good. Unfortunately, I added the topping at the very beginning and it just melted to the pan. INext time I will wait for the last 5 mintues of cooking before putting the topping on. added my usual clove, cinnamon and nutmeg to the batter. I also used apple sauce instead of butter/oil in the batter.

This is a five star recipe after a few modifications. By far the very best fried rice ever. We just at this for dinner with nothing added. The nice thing is that fried rice is an everything but the kitchen sink recipe. If you have veggie left overs or some chunks of meat chop it up small and throw it in. I had some leftover broccoli and ham along with the peas. I also added probably about 2-3 tablespoons oyster sauce which seemed to do the trick and I added the soy sauce to taste. One correction I personally would make it to fry up the egg first and then add it to the rice, otherwise the egg acts like a binder and you don't get the small bits of egg, just a lot of very sticky tasty rice. Again oyster sauce really brought out the flavor mix and match the veggies and meat.

I have used this recipe twice and both times it needed a little tweeking. This is pretty good, they lost a star for forgetting the garlic and also for how many pans they used. We used one pan. Started the garlic (1 clove) then the sauce and threw the spinach in over med-low heat. I used a 1/4 teaspoon flour for thickener but I probably could have used half that (used this when I made a half batch).

This was pretty good but it lacked a certain complexity I was looking for. I used a half cup of wine and 1/4 cup lemon juice. I thought it definitely could have use more lemon juice though. I added 6 cloves of garlic and it still was not enough garlic. I also thought maybe some red chili flakes or a fresh herb of some sort would have made the meal even better. Will try again with a few revisions in the future.

Quite good. I cooked these in the skillet with the marinade and served it over rice with broccoli and snap peas. Wonderful. I actually added more chilie sauce (perhaps cause mine was old). Yummy.

I haven't had many pot pies, but I followed the other reviewer's suggestions and doubled the sauce and spices. I had too much sauce (probably cause i used too many veggies) and it was still bland tasting. I threw hot sauce on top of mine for added spice and that was very nice. I might make again for a special occasion and add a lot more herbs to it.

A few added details make this recipe superb! Roasting lots of garlic before hand and then adding it to the batch to blend later. Using half the cream cheese and buying broth instead of those super salty cubes. We had this for dinner all week (our squash was huge!) To jazz it up we used croutons and pumpkin seeds. Yummy.

I doubled the sauce and tripled the garlic. Used sesame oil instead of the regular veg. oil. Threw in a bunch of frozen veggies and they cooked up in the pan. Yum. Made this two days in a row and will make again. Its so simple and cheap!

Yum, just yum. I threw in some carrots, celery, and zucchini for veggie health. Spice wise, I added garlic, thyme and a bay leaf. Turned out wonderful. Took another reviewers advice and cooked up 1/2 of the dumplings first and then the second half for left overs. Be careful not to crowd your pot otherwise the dumplings get icky. Four stars because I added spices and garlic

How could this recipe not have garlic?! I made the soup and forgot to add some in. Woe! I added some herbs and carrots though because I love carrots. Added a dash of cayenne pepper and basic Italian seasoning. I think a bay leaf would be great in this. Add veggies as you please, broccoli also works.

Had to play around with the ratio of chili and acid, but at least it had the right ingredients.

I threw in some cayenne pepper on the second batch and it added a nice flavor kick. Great on hot dogs and black eyed peas.

Too much honey. Use 1 tablespoon or 1/2 tablespoon. Was too sweet, other than that it was mighty tasty.

My mistake to think that jalapenos from the local Mexican market could be a cheaper substitute for the blander normal market ones. Fortunately the sauce is tasty and leave a hint of spiciness behind.. once I peel the chilie off.