I used Heinz sweet relish instead of the pickles and It was very good. I have made this a few times now and I find that I need to add a little more relish than what the recipe calls for with the pickles. This is my 'go to' egg salad now.

I followed some other peoples suggestions and I mixed the sauerkraut with the dressing and I flipped the order of the layers, putting the bread on top. It was super good and everyone raved about how tasty it was!

I didn't have a full 4oz of blue cheese, so I mixed in some left over feta and cream cheese as others had suggested. It definetly made more than enough for the two pork chops that I had. Next time I'll cut back on the amount of cheese I use. This is definetly not for someone who doesn't like the taste of blue cheese. I do like it, however, and loved the flavor of the blue cheese and the bacon. I omitted the chives because I didn't have any on hand. I will be making this again for sure.

While I often do not change the recipe much, with this I omitted a few things. I didn't marinate the chicken and I'm glad I didn't! The flavor that the chicken gets from the tomatos, onion, and green chilies is awesome. I also didn't dip my tortillas in heavy cream. When the directions called for Cream of Chicken Soup I was a little worried. I wanted to make a very authentic type of enchilada and that concerned me, but honestly it didn't take away from anything. I do feel it's a necessary ingredient though because it makes the sauce not so thin. As for the sauce, it takes FOREVER to reduce. When adding it to the chicken know that it will not be a 'paste', and truethfully, do you really want a paste?! When putting the sauce in the bottom of the pan I just strained out the tomatoes, onion, and chilies and laid them all on the bottom, then I rolled up the tortilas and poured more of the cooked sauce over them. Why add a pre-made generic tasting 'Enchilada Sauce' when you have this awesome sauce YOU MADE?! I added a small amount just because I bought the stuff, but next time it's a big ol' NO. Very time consuming recipe but VERY VERY WORTH IT.

I made these as directed except for the onion salt (because I didn't have any) and I didn't bake them. I used garlic salt instead. My husband and I loved these. I think a little chedder cheese sprinkled on top while still hot would make them even better.

I decided to make this drink because I had the alcohol on hand and only had to buy grenadine and pinapple juice. I made as directed and it tasted like vodka more than anything. I see now why people added more pinapple juice. I tried that but it still wasn't all that great. I've had much better. I guess I was expecting it to be somewhat frothy and kinda along the flavor of a pina colada or a 'pinapple upside down cake' martini. I'm glad I didn't make a pitcher of this.

After we made this last night I thought to myself... 'I know this taste'. After thinking about it I realized it's Thousand Island Dressing! I see I'm not the only person who's figured this out. I mean it taste's fine. But if your not a fan of that dressing, dont make this.

Very good. However 4oz of chilies do not hot enchiladas make. Since other reviews said that this isn't very spicy, I took some tricks I use for Chicken Enchiladas V. I boiled the chicken breast in some chicken broth and shredded it. Then I sauted the onion in 1 Tbsp of butter and added the chicken as well as some taco seasoning (I didn't measure it, just enough to give each piece of chicken a little flavor). I mixed that all up and placed it in the tortillas, which I didn't fry, and added the cheese. I then made the sauce and added a little bit of the taco seasoning to the sauce as well. The end result was still very good. I guess if you are looking for something with more kick you can add what you want to either the chicken or the sauce, but i think this is supposed to be more of a cheesy kinda enchilada. I think next time I'm going to chop up some jalapeno rings and put it in with the onion and chicken. This will be made again!

This tasted NOTHING like a corn dog. I have had corn dogs (Pittsburgh has an amusement park with FAMOUS corn dogs). It was SO DRY too. I made the recipe without adding anything or changing it. I dont think we'll try remaking it! Covering this in ketchup didn't even save it. I want back the money I spent to buy the ingredients!!!

Ohhhh soooo good! I wanted it to be super creamy so I changed the milk to heavy cream. It definetly needs salt cause otherwise it will be bland tasting. I used Sea Salt cause I like the flavor it gives soups. I also left out the oregano cause I dont care for it much. I also blended the broccoli and broth before adding the cream and flour. Just delicious soup!

I was looking for a Buffalo Chicken Mac and Cheese recipe that would satisfy my craving for my favorite dish at a local restaurant. I used this recipe as a base and matched it PERFECTLY! I used heavy cream instead of condensed, 'Light n Fluffy' noodles instead of traditional macaroni, I cut the amount of broth from 1 cup to 1/2 cup and added 1/2 cup of Frank's Red Hot. I eliminated the dijon mustard and substituted it with 1/2 tsp. dry mustard, and finally I used Gorgonzola crumbles instead of Parmasean cheese (1/2 cup). I also threw in some cooked chicken (thin sliced 1 inch pieces that I bought -Tyson's refrigerated grilled chicken). I added the chicken and Gorgonzola at the end after I mixed the noodles and sauce together. Awesome dish. Not too spicy at all.

A favorite of us Western PA folks! Around here its not holuski if its not dripping in butter. 1/4 cup is NOT enough, unless you want to be eating plain cooked noodles. Start with at least 1 stick of SALTED butter to saute the onions. Use a stock pot when doing this and add the cabbage a little at a time cause it won't cook down in a timely fashion if you add it all at once. Add the noodles into the cabbage and stir in pot and add more butter as needed until it's all coated to your liking. I usually use a total of 1 1/2 sticks to 2 sticks of salted butter. This is also how my Czech grandmother made it.

Awesome sauce. The sauce alone deserves a 4-5 star rating. I followed some other peoples suggestion and used a slow cooker. I halfed the recipie cause there are only two of us and my slow cooker couldn't handle 6 pounds of ribs!!! I bought boneless ribs and placed them in the slow cooker and covered them with the sauce. The sauce didn't cover them completely and I just 'basted' the ribs like others did... didn't work out. The ribs that weren't completely covered were dry in those areas that stuck out. Next time I'm doubling the sauce so that everything is covered. I've also thought that this sauce might be awesome over a pork loin thats then shredded to make pulled pork sandwiches.

I followed the recipie EXACTLY and it was GREAT! The only thing I didnt follow were the times cause every oven is different obviously. My husband said it definetly needs made again and SOON!. I think I may try some variations next time to see if it improves it. I thought that it might be good with some gorgonzola mixed in with the tomatos at the end. Just to give a KICK!

This should be renamed 'Queso dip with chicken and spaghetti noodles' cause that's what it was. It would have been quicker for me to mix up Velveta and salsa in the microwave and pour it over some chicken and noodles. BLAH!!!

I'm giving this a good rating because my husband LOVED it. Word of advice: dont be concerned if this looks too watery. the biscuts/dumplings made everything thicken up quite a bit.

I did what others said and didn't use water, I used chicken broth instead. I dont know. I just wasn't 'head over heels' for this soup. My husband liked it, but he also wasn't begging me to make it again any time soon.

I've loved this since I was a kid. Always good.

My husband LOVED this. I sprinkled some Old Bay Seasoning on top when completed (because I forgot that I wanted to put it directly on the fish before the soup mixture) I used Cod, but I think next time I am going to use Orange Roughy becuase we like that fish better (less fish taste we think).

It was good. Not terrible. I did add a little crushed red pepper flakes to add some zing. I will probably make this again some day.