A good soup for a quick meal. Served it with biscuits.

We both liked these as a change from ordinary waffles. The slightly sweet taste means they can be eaten without syrup and with only a little butter or some fruit. I found that the automatic setting on my waffle iron beeped before the waffles were browned much, so I gave them a little more time to make the outside crisper. These are not a light, crisp waffle as ones made with the usual ingredients are--not that that's bad, just a comment so others will know. I liked the little bit of crunch the oatmeal gave them. Would definitely make again.

I used leftover shredded pork from another recipe. We didn't care for this at all. Even though I covered the casserole as it baked, the end result was very dry. Unlike other reviewers, we did not find the leftovers to be better tasting, just drier. Would not make again.

I'm really excited about finding this recipe. Talk about a quick, easy and good meal! I didn't use the full amount of cumin and chili powder simply because I knew it would be too much for our taste. You could vary this by using any number of different additions.

You really can't taste the egg component, and the dish tastes mainly like hash browns. It was a fun experiment, but not something I'd make again.

When you first taste this it seems as if there is too much Italian seasoning, but as you continue to eat it, it just becomes part of the excellent flavor of the dish. My only objection is that it is too salty. I would make it again.

This made two beautiful large loaves. The crust is nice and chewy and the interior is neither too fluffy nor too dense--just right. It makes wonderful crunchy toast, and because it isn't sweet, as another popular white bread on this site is, it's a good sandwich bread as well.

These stuck to the tray horribly. While the taste was very good, I was disappointed that they weren't crisper. Perhaps I should have baked them longer, but the cheese was starting to get brown and I was afraid they would get that burnt cheese taste if I baked them longer. Possibly omitting the egg white as others have suggested would eliminate the sticking. Not sure if I would try it again, though.

I didn't think these were any more trouble than most cookies, and less than some. The results were excellent. I love the extra burst of ginger you get when you bite into a chunk of fresh or crystalized ginger. I rolled mine in granulated sugar before baking them to give them a little more fancy appearance.

I wouldn't eat mush when I was little because I didn't like the name. When I saw this recipe I decided to give it a try, just to finally see what it's like. I thought it was okay, but probably wouldn't make it again. I have two suggestions: first, add the cornmeal slowly to the water. I had a few lumps that I couldn't get out, although they weren't noticeable as I ate it. Second, don't try to turn the mush until a crust has formed on the outside. That keeps it from breaking apart.

I had every intention of making this exactly as written, but as I assembled my ingredients I discovered I had forgotten to buy salsa. So I did the Ro-Tel tomatoes route several others have suggested. I used a boneless pork tenderloin and the meat was very tender. I cut back a good bit on the cumin because of personal preference. I heated some flour tortillas on a griddle until they were crisp, and we just broke off pieces to eat with the casserole. We will definitely have this again.

This is a great recipe for those who don't like tuna. I don't mean this in a bad way, but the barbecue sauce pretty much masks the tuna taste. They're a fast and easy dish that tastes good but is not spectacular.

I used a tsp. of garlic powder and about a tsp. of salt per other reviews about this being too salty, and that seemed to work fine. This has good flavor and is relatively easy to make. I thinned the sauce just a little after I saw how thick it was. We served it over penne and enjoyed it. I would like to try it over grits.

I like all the ingredients in this recipe, but was very disappointed in the outcome. The amount of curry plus the black pepper made it too spicy for us. I ate it both when first made and the next day and there didn't seem to be an appreciable difference. My husband didn't care for it at all. I hardly ever waste food, but I had to throw the remainder out, as neither of us could face eating it again.

This is a fantastic soup! I had to use canned beets, and I wasn't paying attention and didn't drain the diced tomatoes, but I don't think the soup really suffered any because of it. The dollop of sour cream on top gave it just enough tang to make it even more delicious. Warning though, it took me a LOT longer than 15 minutes prep!

It wasn't great, it wasn't bad. It was just okay. My husband ate it without comment.

We didn't care for this at all. Something about the combination of flavors just didn't seem to work. Even the amount of red pepper flakes reduced to 1 tsp. was still too much. A disappointment.

The taste was good, but I thought it was too oily. Could do without the celery seed, too.

I made these for a fundraiser. Pressed them into small molds and packaged them by the dozen in small clear plastic bags tied with crinkle ribbon. They sold for $1 per bag. I made a double batch that yielded about 100 per recipe. Although it is time consuming because each piece of candy has to be formed individually, they are easy to work with. If the candy is sticky, just continue to add powdered sugar, about 1/4 c. at a time, until it is a workable, non-sticky consistency. Using molds takes no longer than pressing with a fork and gives a more professional look. I used about 3/4 tsp. peppermint extract per batch and that seemed to be about right.

Served this with grapes, sliced apples and sliced pears. Well received by all who tried it. So good you'll want to eat it with a spoon and forget the fruit!