Holy moly! This was very tasty and very easy. I put the crackers in 6x7 rows just to fill up the pan, but left the rest of the measurements the same, except eyeballing the chocolate chips. So yummy, and I had everything on hand. Just a note, I whisked the butter and brown sugar every 30 seconds, and cooked it for only 1 min 30 seconds as it smelled like it was about to burn. Keeping an eye on the power of your microwave and oven is a good idea. My oven runs hot so I cooked this batch for less than 10 minutes on 325. Gotta watch this stuff. Thank you for such a great recipe!

Very good recipe. I used two chicken breasts, beaten thin, and halved the rest of the recipe. I used panko crumbs in place of bread crumbs and seasoned the mix with 1/2 tsp each basil, oregano, onion powder and garlic powder. Next time I will add 1 tsp course kosher salt or 1/2 tsp regular salt. I baked the chicken for 15 minutes at 350, then put them on sauce, cooked for 10 minutes at 375 and then added the cheese and cooked for 5 minutes more. I served this with angel hair pasta and sauce.

Waaaay better than microwave popcorn! I'm addicted! I use 1/2 cup kernels as the recipe calls for, but no oil to cook it. It cooks in a little under 2 minutes in lunch size paper bags closed with one staple at the top of the fold. No worries, there's no sparks! Once it's done, I pour the popcorn into a bowl in three batches, spraying each layer with cooking spray and then seasonings. I like garlic salt, cayenne, and chicken broth powder (typically found in the hispanic section of the store), not granules. Make it spicy and drink a glass of sweet wine with it. It's fabulous.

Terrific! Based on reviews of smoking peppercorns, I skipped that step and just sprinkled salt, pepper, and cayenne on each side of the tuna steaks and then cooked them in the melted butter and oil mixture. Very easy, good flavor. I eyeballed the salt and 1 tsp of course kosher salt is about right. I will definitely make this again.

Unfortunately, this was very bland. I liked the spice, but spice alone does not make the dish enjoyable. I doctored this like crazy and was unable to make it great. I'll stick with the Slow Cooker Chicken Taco Soup on this site. Close, but a bit different and absolutely wonderful. **Just an update, if you really want to save this as I did, add a can of cream of chicken soup. Not very authentic for chili I know, but it did add a good chickeny something.

Don't seed the jalapenos if you like a little heat! If you seed them, there'll be no spice. I sometimes throw in an extra jalapeno depending on the size. Be sure to toss the chopped peppers into the dry ingredients. You can substitute fat free plain yogurt for the buttermilk (same amount). It creates a very yummy, moist bread. I add 1 tbsp extra sugar, and a few dashes hot sauce to the wet ingredients, a few dashes of cayenne to the dry ingredients and add dry to wet at the end, combining until just mixed. For muffins, cook for 18 minutes at same temp.

I'm giving this a three because in my haste to make this drink, I didn't realize it was pretty much just vodka and club soda. Otherwise it would be a one star. I had high hopes for the cola and lime juice (added per other reviews) but this drink was straight club soda. Go Lambchop for doubling the vodka! I added some sweetened lime juice after the fact and a bit more coke. I'll stick with my watered down vodka sours. Light and lemony. Mmmm.

After reading reviews about the tuna needing a boost I added a few good shakes of cayenne and a large pinch of crushed red pepper, yet in the end, the tuna was still lacking something. I marinated well over the minimum 30 mins - about 8 hours. I used lower sodium soy sauce and the fish either needed to be sweeter or saltier. I'll keep looking for a great tuna recipe. 3 mins on each side was perfect though for the frozen ahi tuna filets I got from Costco.

Delicious! I followed the recipe using the top taco seasoning recipe on this site, a can of Bud Light beer, and seasoned to taste a bit at the end with chili powder and garlic salt. I wanted this to be thinner like soup, so I added about 2-3 cups of chicken broth. Very good! I made this with one huge chicken breast and didn't need more meat than that. Thanks for the yummy recipe!

Absolutely fantastic! I used diced chicken which was great, and I will definitely try shrimp when I have it on hand (I used pre-cooked shrimp so it will get added at the very end). I added a big pinch of crushed red pepper while simmering and the dish was perfect. Such a great set of ingredients - swapping out fresh and frozen depending on what you have in the kitchen works as well. I can't wait to make this again. Thank you for the recipe!

This was alright. I made it as directed, but it was bland and needed a lot of doctoring. I probably tripled the seasonings, and added 1/2 cup white wine. I like the idea of this recipe, but I'll keep looking.

Delicious! This is the best basil recipe yet! I toasted the pine nuts and brazil nuts for about 4 minutes in the toaster oven at 425. I added some kosher salt and pepper to taste, and was generous with the garlic. I was reluctant to add the chili powder, but I went ahead and it really is very subtle. I have made pestos with walnuts, pecans, etc so in a pinch you can use just about any nut, but pine nuts are traditional. Thanks for the recipe!

Totally fantastic! Instead of 1 cup orzo, I took a measuring cup and filled it half way with (approx.) 1 inch broken angel hair spaghetti pieces, and then topped it off with half a cup orzo (total 1 cup orzo/noodle pieces). This really gave it a rice-a-roni feel, which we loved! I used almost 10oz chopped spinach, and one tomato, diced. I kept in mind the reviews that mentioned dryness and added more chicken broth as needed. I added a tbsp garlic and a pinch crushed red pepper when it was simmering. I seasoned to taste with salt, pepper, garlic powder, and cayenne. If you add veggies you have to season a little more. To top it off, I toasted some walnuts, chopped them and sprinkled them on top of each bowl. Amazing and so delicious, I can't wait to make again.

Absolutely wonderful! I was out of macadamia nuts so I used cashews and the filets came out delicious! I used light butter, doubled the lemon juice and added a bit of salt to the sauce. I will definitely be making this again. Extra lemon juice and any chopped up nuts should work. Yum! Thank you for a great recipe!

This was very good, but the white sauce came out very bland. I ended up using my own white sauce based on Bechamel recipes on this site. I mixed the finished Bechamel sauce with a bunch of squeezed out, thawed spinach and also put down a layer of fresh spinach where called for. Also, I salted and patted dry slices of zucchini to use in place of the noodles. I will make this again, with these modifications. Thanks for the recipe! The red sauce is great.

I needed sauce fast, so I used one drained can of diced tomatoes, used the seasonings in the recipe, left out the tomato paste (didn't want to fight the tartness), and added 1.5 tsp of dried basil, a few dashes of cayenne, and 1/2 tsp each of onion powder and salt. I threw it in the food processor for a few seconds and it was wonderful! Thank you for the great recipe.

This was very good, but not good enough to wait two weeks for. I like the color very much, but since I like to mix my blueberry vodka with a bit of sweet and sour mix and lime, I think regular vodka is good enough. One note, I started with Smirnoff blueberry vodka so the blueberry flavor would be quite strong. I would make again if I wanted something pretty to serve at a party. Watch out for those blueberries that have soaked! Woo, what a kick. Thanks for the recipe.

Delicious! Kosher salt and dried basil to taste, 1 can diced tomatoes, 2 cans broth, and 1 cup water instead of 2. I didn't have a red pepper, but I had to make this, so I used a few dashes of hot sauce and cayenne. This is the only kale soup recipe on this site that I found with wine in it. It makes a big difference. Otherwise, it's much closer to chicken soup. First thing, before sauteeing the onion, I crisped up some canadian bacon to add flavor. For the kale, I used one bunch, chiffonaded/julienned very thin and let the whole pot set overnight. The soup was transformed. I highly recommend it! Thanks for the recipe.

These came out very good. I made them the savory/salty way and dip/seasonings take this to a five star. I mixed some garlic, mayo and ranch dressing together to make a dip. When I was done frying them, I sprinkled them with a bit of garlic salt. It mostly bounces off, so if your dip is flavorful enough, you can always skip that step. Plantains can go either way, but mine were very green and potato-like. I look forward to ripening some up to black, frying them up, and sprinkling them with cinnamon and sugar. Just a note, I sliced them on a slant, about 3/4-1 inch thick. Fried them in a little oil in a skillet, and after they were golden on each side, I set them on paper towels, smashed them flat(ish) with the bottom of a cup, and them fried them again. Thanks for the recipe!

This was good, but just a little plain. I had a pork tenderloin that I had marinated for a week that had to be cooked up stat, so I used it instead of chicken. Well it ended up being a good flavor addition from using the Best Steak Marinade in Existence, on this site. I skipped the noodles, added 1/2 bag peas and carrots in lieu of shredded carrot, used a bag of broccoli and cauliflower, and followed the rest of the recipe as is. I also used dried cilantro (a few healthy shakes, not a big fan). I think the garlic and soy sauce shine here, but for an extra punch, I added a couple tsp of black bean sauce, because I had it on hand. I realize it could've been my huge amount of veggies that took away from the flavor, but I'll adjust for that next time. Gotta have the veggies! Thanks for the recipe.