Gotta love cola. We enjoyed this, but not our favorite flavors.

Was not for us. Tasted like milk, vinegar, and sugar. Maybe try it with rice vinegar?

Sounded so wonderful including the reviews, but the flavors just are not for us.

Tried adding some fresh cilantro, but I still like the traditional pesto as originally submitted. Try mixing in with "Quick Gnocchi" from this site.

Way too much salt. After I doubled the recipe without adding the seasoning salt and garlic salt, it was perfect.

I love beef and buy sirloin frequently on sale for cooking in allrecipes.com recipes. This site helps me tremendously to make interesting meals on the fly. And this was good stuff - and called for just the right amount of cumin! Flavors are great together. If you're using a cheap cut of meat, cook it right or it'll be tough. This recipe is also a great starter for green chilie stew. I added chopped, boiled potatoe to stretch it, but it definitely took away from the flavor. Recommend making as is. Wrapped it up in flour tortillas, served with shredded cheese and sour cream. Thanks for the recipe.

It's always tempting to cook chicken longer, and I'm glad I didn't in this instance. Using 3, thick, bonelss, skinkless breasts, the cook time was perfect. (Nothing worse than overdone, dry chicken.) Cooked the bacon to a crisp and crumbled them in with the feta mixture. I recommend a little more sour cream in the stuffing. Well worth the prep - both were delicious. Thank you for the recipe, the next day at work every passerby saw my leftovers and wanted the recipe.

Wondering what to do differently with that pound of thawed groud beef? YOU FOUND IT. AND IT CAN BE AS GOOD AS YOU WANT IT. I've got some eaters that just like bland stuff and they wonder "oh gosh, what is she trying next." So, after reading other reviews I did two things differently: browned the ground beef with some salt and pepper so my "boring-preferred" eaters saw ground beef. THIS WAY I COULD DRAIN THE MEAT, too and not end up with a soggy mush on the cookie sheet. Separetly sauted diced up mushrooms, onion, celery and garlic; then added a can of cream of mushroom soup with some 2% milk (no cream on hand). Used a whole wisked egg and some of "my" sauce to help form the loaves for each. Baked until the crust was golden. Used sauce on the side. Try this, you may really like it. Thanks Julie!

Fun and delicious. Salsa is key. Here in New Mexico we have lots of choices in our International aisle at the grocery store. Try crushing your pinto beans while simmering on the stove and maybe add a little garlic Powder. Omitted taco seasoning in ground beef and only added salt, pepper, and garlic Powder. Fry bread dough is very thick after kneading for several minutes. Roll or make by hand Very thin discs. Another reviewer said cut a little hole in center of each bead to fry, and also another reviewer who didn't have a thermometer said they tested a few small amounts of dough until they fried right-both were INVALUABLE pieces advice! Quit worrying about making them perfect circles - they're still yummy. Everyone had great fun adding fresh ingredients and North of the Border Green Chilie Salsa.

5 stars made EXACTLY AS IS. Used on Sam's Carrot Cake from this site. Easy, delicious. Why do I ever pay for this stuff at a restaurant when I can make it myself and it tastes better? Dessert at home from now on!

6 years later and this cake continues to get rave reviews - let me add my 5 stars. This is the first cake I've ever made from scratch in my 48 years, and it was cheered by everyone. Used lowfat buttermilk because it was all the store had at the time. Also cooked in two round cake pans and made a double layer cake. Moist, full of good stuff. Used Cream Cheese Frosting II from this site and it was the exact right amount - I chopped a bag of walnuts so I used the leftover and put it on the frosting. YUM!

Cheers to the party-sized portion! I had to make this immediately upon seeing the photo today. Used whipping cream from the refrigerated carton (on-hand), and it worked out wonderfully. This is a Restaurant-Style cheesecake for sure, only better. Used fresh, cut up, lightly sweetened strawberries on the side after chilling the cheesecake instead of using the strawberry pie filling. Wonderful! Thank you for sharing the recipe.

Rich and delicious, and very easy to make. Thanks for the recipe!

Made to specifications and it was a huge hit! Not having worked with pudding and jello mixes before, I was unaware that this would take Several hours to set. It was suggested by my mother-in-law that when she adds fruit or anything else to jello and pudding mixes, it takes much longer. The recipe was incredibly rich and delicious. Thank you for sharing.

Note for those new to making quiche: Try not to add any more than 3 ingredients. I learned that by adding more than that, your quiche tends to look and taste more like a pizza! 5 stars for prividing me the perfect ratio of flour and milk. The quiche rose in the oven perfectly in my 9" stoneware pie pan and browned beautifully. Like others, I used what was on-hand: didn't have Swiss & used Monterey Jack, I also sauted chopped onion because I had fresh mushrooms and sauted them with the onion which helped by using the cook's required amount of melted butter. Delicious and easy!

Simple and delicious! Of course, I added an entire jar of green chili sauce made from one of Albuquerque's many local New Mexican food restaurants. Topped with sour cream and chives even though the green chili sauce called for sour cream as well.

Unless a submitted recipe obviously has some kind of mistake, I first try it the way the cook submits it. Prepared these exactly as in the recipe and they were delicious. The BBQ sauce in this recipe was just enough sweet and just enough spice. Browned at 400 prior placing in crockpot burned off the fat which allowed the BBQ sauce flavors to work without draining off the ribs. Thank you for submitting your recipe.

Being a New Mexican native, I have to say this is perfect assembled and cooked to your exact specifications!! Thank you for sharing this recipe - I'm going to make a lot of New Mexicans jealous when I take this to parties!

Simple, easy, delicious. Like another reviewer here, I only had milk on hand, but when I saw what she said, I tried it. Did add a little flour to help thicken (not too much else it taste like flour). I recommend adding pepper and parsley flakes. THANK YOU FOR SHARING!

First, this gets 5 stars for not tasting like quick potato flakes! I was heavy-handed with spices: added Italian Seasonings, garlic powder, salt & pepper. Used a fork to tear them on the well floured surface - they didn't look perfect but held my "Easy Alfredo Sauce II" (from this site). This fed the two of us with some left over to freeze! Recommend using all the flour called for - just add about 1/4 cup at a time! THANK YOU FOR SHARING - I love gnocchi and have never attempted to make it, until now.