So the negative reviews almost scared me away, but after I read "If you don't like this recipe, you don't like eggnog." I decided to give it a shot and they were RIGHT! I followed suggestions of using only 1 cup of sugar. It's definately sweet enough with only 1 cup. However, I did not add rum. I used 1 tsp of rum extract. Everything else I followed TO THE LETTER. Be very very careful not to burn the milk. When returning the mixture to saucepan, I was worried. Alot of people said the mixture coagulated. After 3 minutes went by (as suggested, on medium heat) the mixture was foaming but not "thickening". I wondered, how thick is thick? As soon as I saw a pudding-like 'chunk' on my spoon I immediately removed the pan from heat and kept stirring. As it cooled, it thickened significantly.. it ended up like pumpkin pie filling before you cook it. Hope this helps someone!

Someone on here complained about this recipe not being to restaurant standard. I am quite the restaurant snob, and I thought this mixture was FANTASTIC. I followed it to the letter except adding some salt and pepper. A+, I am in love.

I made this tonight, followed the recipe exactly (using two cans of diced tomatos in place of regular) and minced garlic (in place of cloves) which I sautee'd in olive oil before adding the broth, pulp, etc. The only setback I experienced was using my blender - the mixture exploded all over my kitchen!! Even with only a small amount. I have a cheap blender that doesn't allow High or Low. Instead I strained solids out, blended them and left the rest of the broth alone. This soup is FANTASTIC. Even my finicky boyfriend slurped it down like it was Man-Chili.

This recipe has been sitting in my recipe box for ages, and I finally made it last night. I did not change one thing except I only had 1 tbsp of liquid smoke when it called for 2. I also used regular soy sauce. It was TO DIE FOR. My boyfriend insisted I make it again, only with steak next time. :) For the side I made the Antipasto Salad recipe on this site, which was also mouth watering and went great with this chicken.

This recipe is to die for. I kept snacking on it while it was chilling because it was so good!!! I did change some things. I used balsamic vinegar instead of red-wine vinegar, and doubled minced garlic. It's so much better. DO NOT ADD SALT. In the very least, HALF the salt. I omitted the sausage, and added more veggies (red bell pepper, fresh parsley, fresh basil, and shredded carrots). I add all ingredients and THEN chill, letting the flavors have time to 'marry'. Honestly, this makes such a difference. Great recipe. This is the way God meant us to eat our vegetables. ;)

This is fantastic!!! I can't stop eating it once I've started. Very full of flavor. I bet it would go really well on a southwestern chicken salad.

These are fantastic. I just make the chicken mixture and eat it plain, or put it in a soft taco. So flavorful!

I made this last night for our good friends. RAVE REVIEWS all the way around the table. I followed the recipe exactly. I didn't realize though, that using fresh basil you need to use more like 1/2 cup rather than what the recipe calls for in dried basil. Also, I got a little mixed up while doing the layering, turns out - it doesn't matter, it's still delicious!!!

Excellent. I was a little frightened at how bland the chicken/onion mixture looked and tasted until I smothered it in fresh cilantro and added the Top20 guacamole recipe on this site. POW did that make a difference! DELISH, even my 7 yr old ate this! I will definately be cooking this again. A+

I love this smoothie, except I used full fat (but all natural) dairy products. I figure it's not the dairy making me fat but the chocolate cake and McDonalds. ;) Also I used Cane Juice instead of honey, and fresh berries instead of frozen.

My boyfriend and I love sandwiches.. so I went out and got all the ingredients for this one. It was so good!!! We love love loved it. Don't use lettuce, use spinach or romaine. And don't stray from the mozarella cheese, it goes with the Italian flavors. Also, get fresh parsely, fresh oregano, and fresh garlic... better than powder. I used red wine vinegar instead of tarragon (I've never heard of tarragon vinegar). HOLY YUMMY GOODNESS!!!

I followed this recipe to the tee... all fresh spices from the market. I used a chicken. It just wasn't really that thrilling. I like the 'Parmesan Crusted Herb Chicken' on this site much better.

I made this chicken tonight and it is DIVINE. I used boneless chicken breasts, though. I also added fresh rosemary, and fresh dill (since I had it laying around. SO savory, even my picky-as-hell 7 yr old ate it all!!!

I didn't think this sounded that great, (soy sauce and sugar?) but because it was on the top 20 recipes I tried it anyway. My boyfriend and I are both very picky about salmon. I will only eat it at one restaurant in our tri-country area. We both just about died when we tasted this. I kept repeating "OH MY GOD" every time I took a bite. One tip - get Alaskan Red King salmon, its very moist. Also, don't get too thick a filet of salmon, it makes it tough to grill it all the way through. You end up leaving it on too long and then it's dry. FIVE STARS I LOVE THIS RECIPE!!!!!!!!!!!!!