EXCELLENT!! I made this for Thanksgiving this year and everyone loved it. It's a much better recipe than the soupy ones and was really easy. Everone raved about the crackers, they added just a bit of crunchy saltiness that the dish needed. Between this and "Gourmet Sweet Potato Classic" from this site, Thanksgiving was declared The Best Ever. I made it as written, no substitutions or alterations needed.

EXCELLENT!! I made this for Thanksgiving this year and like others have said, even sweet potato haters ate it up. They even went for seconds! It's a more mature and tasty recipe than the marshmallow variety that is guaranteed to impress. Between this and "Grandma's Green Bean Casserole" from this site, Thanksgiving was declared The Best Ever. I made it as written, no substitutions or alterations needed.

It was good. Great flavor, but fell apart completely. Plus, it took MUCH longer to bake through. Haven't decided if I'll make this one again or keeping looking, but it was a good experiment.

Yum! We LOVE this dip. When my husband first tried it he said "Now THIS is what a bean dip should taste like". It really is better the next day. I sent my friend home with some leftovers and she texted me this afternoon telling me how she has to have the recipe. Now my husband's eating it again and says we should always have this on hand. And it's easy enough that HE can make it! I made it as written- including the full jar of jalepenos with juice (HOT!). Only difference was I did use the Mexican cheese product and refried black beans since I like them better. I can see how the chorizo would be great, I'll try that next time. Will definitely be making this again. And again and again and again...

This was a pretty good recipe. Nice and flavorful and pretty easy to make. Maybe we under seasoned, but it was just slightly lacking that "smack" that I was expecting with the basalmic. Overall though, definitely repeatable.

Yum! I've always parboiled my brats in beer. And I've always sauted onions to top. But I've never thrown it all together with the butter. I'll never do it any other way again... This truly is the only way to go! The onions were so much better this way and it really "upped" the flavor in the brats. This is the perfect, simple brat recipe.

This was really good- I used Sweet Baby Ray's sauce and it turned out perfectly tender. I was in a hurry and didn't want to go the whole dutch oven route, but definitely wanted a little crispiness so I just threw it into a ceramic casserole dish and baked that way. Turned out well and still crunched up the sauce nicely.

This was an overall good enchilada recipe. My husband described it best by calling it a mix between a taco and another "soupy" enchilada I make. I currently have two staple enchilada recipes; the previousy mentioned "soupy" version and a spicy sour cream red-sauce version. Although this was good, it just isn't going to replace the other two. Glad I tried this through!

This was a really good casserole. It makes a great base to add to/play with. It wasn't spectacular, but a perfect dinner for a Thursday night when you're running low on both time and groceries. As long as you have a few staples, you can have a great dinner. I definitely plan to make it again, but I also plan to play with it a bit to mix things up some. I think you can add anything to this and still have it taste good. Oh, and I also had to bake for quite a while. I baked covered for 50 minutes then topped with cheese then continued baking uncovered for 15 more.

It was good, but not amazing. I don't know if it was worth the extensive prep and the waste of half jars of several speciality ingredients. I made this exactly as written and just wasn't very impressed. While it was edible, I don't think I'll be making this one again. I guess I much prefer "regular" hummus.

Oh, wow! This was SOO good! We tried the recipe exactly as written and the only reason it wasn't five stars because it really does need to marinate overnight and the recipe did not call for that. So in order for this recipe to truly be five stars you'll need to change it. But the flavor was absolutely perfect, I wouldn't change a thing there. This recipe WILL get used over and over and over and over...

We made this exactly as written and it was really, really good. The only thing holding back a 5 was it was still just a bit bland. It's definitely a keeper though, so next time I'll just have to throw a little more seasoning on the exterior of the chop. Maybe those suggestions about browning in bacon fat first are the way to go. Whatever I do next time, there will be a next time! These were excellent paired with parmesan pasta and asparagus with basalmic butter sauce (recipe from this site). Yum!

This is the all-around perfect, basic asparagus recipe. Very simple and everything to taste. But considering how simple and somewhat obvious it sounds, it really does make wonderful, perfectly "tender-crisp" asparagus. Simple is definitely better and we'll be doing these again!

We made this exactly as written and Hubby and I agree with the last review. Just a little too bland for our tastes. Overall, not bad- just missing that special something. You know, that "smack". I think we might try this again, but if we do we're going to have to try to oil, salt and/or pepper the fillet first.

This was a good way to get rid of pears, but as a bread it was more cinnamon-spice flavored than pear. I think I still prefer zucchini, pumpkin and banana breads to this one. It was a great experiment though, and it was easy enough to be worth the effort.

These were excellent, I've now made them twice. It just seemed to be missing a little something and I haven't put my finger on it quite yet. All-in-all though, very tasy and a great grilling recipe to add to the rotation this summer.

These are excellent! I made these earlier tonight and I swear my mouth is still burning. Hubby's a heat-freak so I was pretty shocked hear "hot, hot, hot" through a mouth full of pepper. And while that has more to do with the peppers you buy than anything, these absolutely did not lack in flavor. I used fresh crumbled bacon and a lot of it. I also threw just a teeny bit of chipotle powder and ground pepper into the flour and then threw some ranch powder into plain breadcrumbs to balance things out and add a little "zing". You'll probably use a lot more milk, flour and crumbs than called for so be prepared. When deseeding/deveining the peppers don't forget to use gloves if you have them or even plastic wrap around your hands, a teaspoon to help scrape and wash up often! I don't fry much (still a bit intimidated by scalding hot oil) and thanks to a later start I wasn't going there tonight. So I parboiled the peppers for about 3 minutes before stuffing and then baked at 350 for about 25 minutes or so until I started to see a little cheesy leak or two. Then I broiled a few minutes to crisp up the tops. They were perfectly tender and gooey. Next time maybe I'll brave the hot oil, but either way there will definitely be a next time. And while there were a lot of steps to this recipe they weren't overly complicated. Well worth the effort, especially if you make enough to freeze for later. Thanks for a great recipe!

I made this last night to take to a last-minute barbeque. I only had half an hour after getting home from work and luckily this was just as fast to make as everyone said it would be. It turned out excellent and got lots of compliments! I only made two teeny little changes and that was to add the bread crumbs on top and split my parmesan by mixing half grated into the mix and then the other half fresh shredded on top of the bread crumbs. I usually have a somewhat liberal hand with jalapenos and this was spicy, but not too spicy for everyone to enjoy. I served with baguette bread that I sliced and stuck under the broiler on the top rack just long enough to lightly toast it so that it was strong enough to stand up to the thick dip, but still a bit chewy. Thanks for such a great fast and tasty dip!

This was my first time ever doing wings and was an easy, great recipe for chicken. I made this exactly as written- with extra hot sauce- and the flavor really was excellent. The only complaint I heard was that it made for great barbeque chicken, but these just "weren't very hot wing-ish". While I'll definitely be making these again (possibly on other cuts), this hasn't ended my search for an excellent hot wing. Thanks though, it was still absolutely worth trying!

This was a good recipe. I made it a few weeks ago and I'm really trying to remember it which says a lot in itself. I know we liked it but it wasn't stand-out. I made exactly as described, but if I make this again I think I'll reduce the butter and add something to give it a little more "zip".