I made mine with the Mission Spinach and Herb tortillas (the green ones) because I thought that photo by "DetectiveL" looked good. At least for the brand I used, the tortillas were WRONG for the dish. Gave a weird, identifiable as just the tortilla as the issue, flavor. The filling was great. I used some Anaheim chilies in addition to the minced jalepeno, but it still wasn't spicy, for reference. Very tasty regardless.

That was a very good mustard-based marinade. I too put mine in a sandwich.

My boyfriend says I "always" make stuff with rice, so this time I did not. And you know what he said? "This would be good with rice".... I used Kraft Spicy Honey barbecue sauce and Smucker's apricot preserves, for reference, and my sauce seemed a little "thin". That being said, had I served over rice... it would have been just right amount-wise. If not serving with rice, I'd say you could use about 50% more chicken or add a little more cornstarch (than what is already in the onion soup mix). Next time I may try to heat it up with red pepper flakes and so forth, but this was pretty good! It would be very easy to adapt this recipe to be "asian" with a little 5 spice powder, ginger, red pepper flakes, etc.

That was severely bizarre. The first 3 bites were good. After that, ugh. No more. I ate it along side some spicy chicken, as per the suggestion in the description (and to get rid of a banana). Naa... while the coconut milk I cooked it in did help, it's not quite right with spicy. It's more of something I'd serve at a potluck with the serving size being a sampling. A sampling was all I wanted.

Super tasty. My store didn't have any sweet potatoes, only yams. And no, they are not the same thing. I think yams, which I used, are better for this dish anyway because the yams really held their shape without becoming mushy even when they softened up. Having taste compared sweet potatoes and yams in the past, I think yams have more flavor and sweet potatoes only taste exactly as they sound - like sweetened potatoes. Also, I made a slurry with the flour before adding it to the pot. I put two tbsp of flour in a small container and slowly mixed in spoonfuls of the dish's liquid until it was just diluted past the gluey stage. No clumps of flour for me. Also, I did not drain the tomatoes and I found the end consistency to be perfect. And instead of water, I added 2 cups of leftover homemade chicken soup broth (sans vegetables and egg noodles). And finally, I didn't have any cocoa powder, so I gave it a healthy squirt of chocolate syrup.

I was looking for spicy, hence the title, and this wasn't it. I substituted 3 Anaheim chilies (which are actually really mild) for the bell pepper, and I minced 1 serrano pepper. I used diced tomatoes... seriously, what is the point of chopping up stewed tomatoes? After tasting, I added a lot more cayenne powder, and added a touch of chili powder, red pepper flakes, and paprika. It became boarder-line too spicy (I'm a girl who doesn't eat spicy often mind you), which was good, and then with a dollop of sour cream in the served dish, it was perfect. I had almost forgotten to add the cooked rice and I discovered it didn't add anything to the flavor, was more of a filler, and wasn't necessary. This dish wouldn't be bad with some black beans. My boyfriend put his in a flour tortilla. Good. Also, I had drained my cans prior to adding to the pan, so there was no "boil" to be had, and I found the consistency fine having done so. If I make this again I might try to brown up the corn kernels as I really liked that sort of smokey flavor coming from the sauteed onion and Anaheim chilies.

I *have* to put this note in here. The only things I measured were the water and the butter. I also didn't cream anything. The butter I melted in a measuring cup for 30 seconds in the microwave. I was in a hurry and threw everything in the pyrex dish without reading properly, didn't even mix it completely, and it turned out just perfect. No clumps of flour or anything ugly. How's that for saving on the dishes?

I've used this recipe at least 3 times now. Pretty tasty, not perfect, but tasty. 1 cup of egg substitute is about 4 large actual eggs. This last time I used lemon zest rather than orange zest, which smelled pretty good prior to baking, but I couldn't taste it afterwards (neither can I of the orange zest). Once I had put actual orange bits in the bread but I didn't like the texture. I think I'll put 4x the called for orange zest next time, just to try. I like mine to be rather cinnamonny, but even after I dump probably 4x the called for, I still can't taste as much cinnamon as I'd like. :/ The pumpkin and cranberry flavor is good though, so I'm happy.

I have been wanting to make croquettes for a really long time! Even though this didn't work out for me, I'll be making more (variations) soon. Everyone who ate these tonight liked them except me. The insides were too mushy, like mashed potatoes. I certainly found that the parmesan and spinach helped thicken, but not enough. I had even added a little canned corn, more (very well squeezed dry) spinach than called for, minced onions and garlic! The garlic smelled awesome in it. I even had put the on-a-sheet-to-cool-potatoes in a preheated oven (to 250C, then turned off) for a good 20 minutes to dry the potatoes as much as I could before cooling them down. Maybe its supposed to be a little mushy on the inside though. (??) Also, I found the smaller I made the balls, the better they fried up. I used tongs rather than a slotted spoon.

I totally screwed this up. I was trying to cut the recipe in half and also have it slightly less "cheesy" (though cheesy is good). I put almost 2 produce bundles of fresh, cut up, broccoli in a square pyrex dish (after lightly cooking the broccoli), that was the perfect amount. But for the cheese sauce (slighted melted in a pan prior to mixing with broccoli), I only put maybe 1/4 of a loaf of Velveta, some small amount of random left over shredded cheeses, and a WHOLE FREAKING 8 oz container (the little small one) of sour cream. WAY too much sour cream, not enough cheese flavor. I put French's fried onions (1/2 of the big can mixed with 1/3 stick melted butter) on top, that was good. I wish I would have put a whole can!

Pretty darn tasty. The bacon grease yeilds a slight smokey flavor. I cut up the chicken into bite-size pieces, so tenders or loins or breasts... doesn't matter, whatever is cheapest. I think, while not as authentic, would be better over rice or with ready-made tortellini (popped in and cooked with for about 5 minutes). I only used one can of chicken broth, not 3 as a review suggested, and I still found it way to soupy. In a bowl I put a ladleful of the liquid with some cornstarch, whisked it up, and put it back in the pot. I also think I may put green beans in at the last minute next time, as perhaps it could use some "green" in there somewhere. Good stuff, not too spicy and quite flavorful, will make again.

don't use the fish and things marinade with this recipe... didn't taste like sesame chicken to me!! wasn't very tasty at all for that matter.

This smelled really great right up until the honey was added... then it didn't smell like chinese anymore. I'd just leave the honey out and substitute (if desired) with some other sugar. molasses? pancake syrup? more brown sugar? Also... the big pieces of green onion were too bothersome to separate from the marinating chicken, so I spooned all of the solids into the frying pan... I recommend mincing or thinly slicing the green onion... because it gets all limp and dark... looks really gross. Also... don't marinate more than 20 minutes! Unless you want hard, nuggets that don't have the faintest taste of chicken (or I'm guessing whatever meat you use).

Extremely tasty. I used these to make pork egg rolls. I wasn't sure if there would be enough dough or not, so I made two batches (not a combined batch as I didn't want too much of an arm work out). I think that made enough average sized egg rolls for 6 people (about 2 each). I used Cindy's egg roll recipe (on this site) with pork stew meat (sliced up on a cutting board after cooked) and slightly less cabbage slaw. To make sure the egg rolls stay closed when frying in oil (almost covered, in high pan), moisten dough to pinch closed, put in oil with seam face down, and press down with spoon. The dough puffs up and tries to open. Definately roll as thin as you can and don't over stuff! Yum.

don't do what I did. it was aweful. I didn't add enough vegetables so the flavor was strong to begin with, and then I added powdered ginger instead of sliced fresh ginger... ewww...

I have not yet tried this recipe with parsley or basil, but I would like to comment on the rosemary recipe. I did not have fresh rosemary so I used dried rosemary. I don’t like dried rosemary, whole, as it is like eating pine needles (I haven’t tried fresh, so I don’t know if that is better). I tried to chop it finely with a knife, but I had to resort to using a mini coffee grinder to not make such a mess. I coarsely ground my rosemary so that it still have some larger pieces in it. Perhaps this allowed the rosemary to be “strong”, but I am not sure. The point is, THE ROSEMARY WAS REALLY OVER POWERING. But if you are looking for a change up from the usual biscuits and/or you really like rosemary, it’s not so bad. I was not able to taste anything BUT the rosemary. My guests were surprised when I told them there was cheese in the recipe as well. I could not taste the cheese either. I think cutting back on the rosemary and experimenting with either ADDING MORE CHEESE or using SHARP CHEESE might help. Otherwise, the cheese is a waste of money. I liked that one of the ingredients was sour cream, as this is a nice way to use it up. I don’t think the egg glaze is needed, as it doesn’t add to flavor AT ALL. These are also really dry and do not spread well while cooking. DO FLATTEN a touch to help with cooking (so as to not burn outside before inside is done). They’re ok, reheated in the microwave, with honey.

I just made these for dinner, having tweaked a recipe from Sue Spitler. The ones I just made were so good I thought I'd share the difference. Cook the carrots in a little water. In a separate pan make the glaze: 1/2 cup orange juice, 1/3 cup light brown sugar, 2 tablespoons cornstarch, 1/2 teaspoon cinnamon (at the very least), 1/4 teaspoon allspice, 1/4 teaspoon ground mace, a little pad of butter to aid against sticking to the pan, a few pinches of parsley, 3 or 4 dollops of ORANGE MARMELADE. Heat and stir till thick. You may want to let the glaze cool a little bit because it gets really hot and stays hot longer than expected. The marmelade lends some little chunks of oranges and I think is super super ... super tasty. Obviously NOT for those on a diet... the less you cook the carrots the more carrot flavor... the more you cook the carrots, the easier to disguise them (for children or those who usually don't like cooked carrots). Though I tweaked the recipe, I think Ms. Spitler is still right that you can also use yams and/or beets for this. I think the glaze is sooo good that it could be used with ice cream or... basically in dishes replacing caramel. Yum. (serves about 4 people as a side dish)

too much cilantro for me; about half that would be perfect for my taste. however, this is inside some burritos I made for dinner made one of the best meals I've made yet.

oh my goodness... tasty! Definately don't be frugal with the peaches. I used 2 medium peaches per 2 chicken breasts (4 big tenderloins, actually - cook faster and juice permeates easier) and I wished I would have used twice that. At first I though I had too many peaches, but really... go for it! The peaches I used were really ripe... the skin was really soft (perfect). I peeled mine but perhaps you don't have to. Don't worry about the dark red material in the flesh after you pit the peaches - leave that with the slices as it is NOT too hard and does NOT seem to affect the flavor. Very easy to slice that way! Also, I cooked mine in a bread pan in my toaster oven. This kept the chicken covered with juice and no doubt added to the flavor. If you wish to have more of the drippings "stick" when serving, put the chicken and peaches on the plate(s) and the juice in a small sauce pan (preferable metal). Thicken up over low heat using small amounts of corn starch. Drizzle over the chicken!

this is only "ok". I'm convinced that those that think otherwise haven't eaten good food. Adding the can of condensed soup made it taste like just that - and kind of bad to boot. If I did ever make this again, out of needing to get rid of rice or for a quick "ok" meal... I don't think I'd put the onion in there either. It was okay at first, but the next day reheated... well... let's just say the onion overpowers the chicken flavor and it tastes like onion gravy with slimy chunks of onions and mushy rice. If including the onion, dice it really small or else use onion powder? I don't know.