This bread was good and had a great texture. I thought it could have used a stronger jalapeno taste. Next time I will add even more fresh jalapenos. I also took the advice of some who said to add the cheese in cubes after rising. I did and all the cheese wound up on the bottom of the loaf and none in the middle at all. Next time I will just add it as the recipe states.

This was good but very rich. I doubled the sauce using one can of golden mushroom soup and one can of cream of mushroom chicken soup. To the sauce I added chives since my cream cheese was plain. I placed the chicken on the bottom of the pan and topped with sliced mushrooms. Then I poured the sauce over the top and baked. When it was done, I served it over bow-tie pasta. Also to speed up the melting time of the cream cheese, I warmed it slightly in my microwave on the melt butter setting.

These were a bit time consuming to make but they were well worth the time. I made a few changes based on other's suggestions. I used instant garlic butter mashed potatoes to which I added cheddar cheese and sauted onion. After making them, I put them on a cookie sheet with parchment paper. I found they were sticking a little even to the parchment paper so I sprinkled it with flour. I also cooked these frozen in the boiling water until they floated and then I browned them in a pan with butter and onion. They were yummy!!

Nice change of pace!

This was VERY good! I used a can of spicy refried beans. I also mixed the taco mix with the sour cream as others had suggested. I also added a layer of shreaded lettuce to the bottom of the pan under the beans and a little between the guacamole layer and the cheddar cheese.

This was very good BUT I did make a number of changes based on the feedback. I did not brown the roast. Instead I put it in the crockpot. I added 5 med. green chili peppers diced and only about 2-3 oz of hot pepper sauce (figured I could add more if needed). I also added 1 1/2 t cumin with the other spices and instead of onion and salt, I added 1 package of Lipton beefy onion soup mix. After it cooked all day, I put it in the fridge over night and removed the extra fat in the morning. When it was time to fix this for dinner, I shreaded the meat and cooked it and the juice in a sauce pan until all the liquid was gone. Then I served it in soft tacos and froze the left over meat for another day.

This is good but very different. Korean barbecue flavor is very different than what I think of when I think barbecue.

This was really good. My husband is not too fond of chicken breasts, but he really liked them this way. They stayed moist and had a great flavor. I did make a couple of changes based on our tastes and other's suggestions. I pounded the chicken to make it thinner. Then I let the pieces marinate in italian dressing for about 1/2 an hour. Next I dipped the pieces in the butter and garlic (I added more garlic as we are garlic lovers.). Then I dipped them into the cheese and bread crumb mixture but instead of adding parsley, oregano, pepper and salt, I just added 1 t of Italian seasoning to the mixture.

I made these BUT with a few changes based on the comments I read. I used about 1/2 cream cheese and 1/2 cheddar cheese. I put this in the microwave for about 10 seconds to make it easier to mix. I then put in some bacon bits and a few seeds to give it a little kick. After mixing, I filled the peppers with the mix. Next I put them in the oven at 400 for about 20 minutes and finished them off with a quick broil to make the tops brown. I made these for the first time a few days ago and since them my husband has requested them twice.

These were really good and so easy. My husband loves pork chops but I am not a huge fan, but these were good! A nice change from the Cream of Mushroom Soup recipies.

This was VERY good. I 2 & 1/2 times the sauced and added about 1 1/2 pounds of cooked shrimp (all I had). I cooked the garlic and onion in olive oil (rather than vegetable oil) until tender. Then I put the cooked shrimp in just a couple of seconds before I added the sauce (just enough to slightly brown one side). That helped keep the shrimp from over cooking. I also used about 1t of fresh ginger (for 2 1/2 times the original recipe). This did have a good kick. I thought it was a bit too spicy BUT my husband and son loved the spicy kick. Next time I think I will add just a little less red pepper. They can always add more at the table. I might also try making this with chicken....

This was very good and tasted like the Pico de Gallo we had in Mexico. I halved the recipe so I wouldn't have a "ton". I used red wine vinegar as others had suggested. My husband's only request is that next time I put in less cilantro (he is not a huge fan of cilantro). Update.... I have made this many times now and it always gets great reviews! I have given out the recipe a number of times. I usually try and let it sit overnight and I drain out the extra liquid right before serving! I love this recipe!!!

This was so good! I increased the wine to about 1/2 a cup using 1/4 C for the shrimp (I used frozen) and 1/4 C for the tomatoes. I also used 3 roma tomatoes and a pound of shrimp. I used about 4oz of feta cheese with herbs. I also added fresh spinach (about a cup of baby) to the tomatoes about 2 minutes before they were done. At the same time I added fresh basil and oragano and minced garlic instead of garlic cloves. This was very good. Next time I will add about twice as much spinach and additional garlic. I had the leftovers the next day and they were awesome as well.

This is very good. I really like the dressing. It is a very good idea to drain the beans after they have set in the fridge overnight. It really does keep the beans from being "mushy".

This was quick and easy and my husband loved it. Much better than the canned stuff :)

This was really good. I added 1 pound of lean sausage to which I browned 1/2 a large sweet onion when the sausage was about half done. I also added more cheese than the recipe called for - I kind of "eye balled" the amount of cheese. We love cheese. I also added about 1 T Italian seasoning to the egg mixture for a little more flavor and I added 5 large mushrooms. Since there are only 2 of us, I made this in 2 smaller square pans. One of them I cooked and one I lined with plastic wrap before adding the pasta mixture. I put the extra pan in the freezer to cook later. I will then pull this out of the pan and freeze it with my meal sealer for quick dinner my husband can put back in the pan and pop in the oven on a night I work late. I baked this with foil on top for the first 30 minutes, as others suggested, to keep it from drying out. Next time I will add twice as much spinach and even more mushrooms.

Wow! This was so good! I only made a couple of changes. First of all I used 2 cups of fat free half and half and 1 cup of regular. Next time I will use all fat free. You really could't tell the difference. I use fresh razor clams, 2 bottles of clam juice and 2 cans of minced clams. I used the liquid from the juice and minced clams to cook the fresh clams and the diced potatoes. I also mixed the butter and flour as directed but then added some of the half and half before mixing it with the broth. Next time the only additional change I will make is to cut the potatoes a bit bigger and some of the razor clams a bit bigger too.

This was great! Although, I did make a few changes. In addition to the meat and can of GOLDEN Mushroom soup I also added 1 can of Campbell's french onion soup. I was running late for work and didn't have time to chop an onion and this worked great. I had already added the water, but next time I will skip the water and just put in the onion soup. I also doubled the Worcestershire sauce and added 6 large mushrooms sliced. I let all this cook in the crock pot for about 5 hours and then it went to the keep warm setting for a couple more hours. It looked a bit overcooked on the edges, but it was fine after I stired it. When I got home, I turned the crock pot to high from the keep warm setting. Then I added salt, the cream cheese and about 1/2c of sour cream for the kick beef stroganoff needs. This was very good! Next time I will use 2 pounds of stew meat. One was just not enough after adding the extra can of soup. This is a great work night meal!!

Wow! This is sooooo good :)...I did make a few changes based on past experience and feedback. First I didn't have a ham bone so I bought some smoked pork necks. I put them into the pot with some celery, carrot and onion chunks. I just covered it with about 6 cups of water and added 1 can chicken broth and 2 large chicken bouillion cubes. Then I threw in 3 bay leaves and left it to simmer for about 4 hours. Next I let it cool. Then I took out the pork necks and took off the bit of meat that were there and put them into a container. I strained out the rest of the vegetables and put the stock and ham bits (in another container) into the fridge for the night. In the morning I skimmed off the fat. Then I cut up celery, carrots and onion into fine pieces and placed them in a pan to cook lightly in olive oil before adding to the stock. When they had softened, I added them and the bits of ham to the soup along with the split peas (I did not soak them first). I added 2 more bay leaves and a pinch of marjoram. I let this simmer for about 4 hours stiring now and then and adding water as needed. WOW this was soo good!!

This was very good. I doubled the sauce as others suggested and I am glad I did. Otherwise I wouldn't have had enought sauce for the noodles I served with it. I sauted the onion for a couple of minutes in olive oil and then added fresh sliced mushrooms and about 2t of minced garlic and sauted for another 3 minutes or so. After placing the pork chops in a baking dish, I put the mushrooms and onions on top and then covered with the mushroom/wine sauce.