I did this out on the grill and it was absolutely awesome! I did as others suggested and only used 1/4 cup butter, and I increased the curry to 1 tablespoon, I also used chicken legs. I added some garlic powder,paprika,and a teaspoon of sesame seeds. I wrapped it all in heavy duty foil on the outside and used my non-stick foil to make a tray with sides to hold my chicken legs and sauce for the inside of my packet. I wrapped it up tight and cooked then on low heat for a half hour, then cranked the heat to a medium level and opened the foil. I flipped the legs 2 times and basted the sauce on them for about another 35 minutes ( until the sauce was thinkend nicely and the chicken was browned) and they turned out incredible. TRY THIS RECIPE, you will not be disappointed.

This is the recipe that you want to use if you want something different than regular Cole Slaw. This has a uniquely sweet citrus flavor to the sauce that just compliments the sweet potato and fruits so well. I used 2 medium sweet potatoes that equaled approx 4 cups, but it still worked with the amount of sauce. I also added abour 4 tablespoons of the pineapple juice to the sauce that added yet another depth of flavor. It sort of reminded me of the Twix orange/lemon cereal I ate as a kid , but without the sweetness of it. When I blended it all together, I let it sit in the fridge for about 3 hrs. before serving. Just before I served it, I cut up some sweet green grapes I had and threw them in, YUM-O. Next time I make this, it will be for a huge neighborhood get-together/dinner, and I think I will add some plump, sweet raisins. This will be a new summer time salad for my recipe box.

I had to make this soup just as soon as I saw it. I read the reviews and then made my own personal preference changes to it. First, I used the best groung round I can buy as this is a base to this recipe. I browned it with fresh ground pepper and garlic powder. I then roughly diced a med yellow onion, 1 large green pepper, and 1/2 of a med red pepper, and 2 cloves of garlic and added it to the meat just before the meat was completely browned through and continuted browning until veggies were tender. I drained a very small amount of grease, and added 1 tablespoon soy sauce, 2 tablespoons Worcestershire sauce,1 entire 42 oz. bottle of V-8 juice, 3 beef bouillion cubes, 3 cans petite diced tomatoes with juice,1 cup water, the brown sugar, and no salt. I simmered for about 30 -40 minutes, then added only one cup of basmanti rice, which really thickened it up. Next time I will use regular white rice, I think that will stand up better in this soup. I served with a bit of finely grated cheddar cheese on top of everyones bowl and added a slice of garlic bread on the plate and it was a smash hit! This is a recipe that anyone can play with to make it their own, and be a perfect comfort food favorite. It is easy, fairly fast, and a keeper!

This is the BEST EVER onion soup, slowly sauting the onions is brilliant as it sweetens and tenderizes the onions for a delicious result. I think the reviewer who said there was to much onion did not fully cook down their onions or used the giant sized onions, at any rate it is onion soup after all and their rating isn't fair just based on that, it is what it is! My changes to this recipe was that I used a beef stock that I had bought to use for another recipe that I didn't make. I also used a Gruyère Cheese instead of mozzarella as I wanted the creamy, nutty flavor that Gruyère gives and for my company I thought it would make this soup that much more special. I also used a quality white wine that I already had for a quality flavor. Everyone commented on it's deep flavor and said it was the best they have ever had. I so recommend that anyone who wants a 5 star flavored onion soup give this one a try...I know they won't be disappointed.

This is a very good recipe, a bit different tasting than other Pozole Soups that I have had, but tasty none the less. I cannot figure out why some change the ingredients, and then say something is missing or that it doesn't taste like what they know and give it a less than fair rating. Each recipe is what it is, and should be rated as such, then play with the ingredients if you wish. This is a great tasting recipe and I will make it again.

My Mom used to make this recipe when we were little, only she would add a can of stewed tomatos to it and would cut up red and green peppers (very small for our eagle eyes to miss). We loved it and it was a meal that Mom could stretch her dollar with and it didn't come out of a box!

I and my family LOVED this classic southern side dish recipe. I have been searching for this exact recipe for a very long time, and I did use Jiffy Mix ( I wanted the sweeter version of a dressing like I remembred). I used extra veggies including red and green peppers and used loads of sweet onion. I used the amount of sage the recipe called for and fresh ground black pepper. This is a moist and flavorful dressing, and has already been added to my familys favorite recipe book. If you are looking for a Corn Bread Dressing recipe, please try this one.

Love this sauce! It was quick, easy with all on hand ingredients, but with a slightly more adult flavor that I do believe kids will like too. I will keep this recipe handy for next years fresh picked blueberries!

This awesome dressing was made as a spur of the moment compliment to a salad I made with a treasure I found while shopping this afternoon, a "no name" pecan crusted chicken breast. I had a great compliment of salad fixings to go along with the chicken, but no appropriate bottled dressing. Wow,such simplicity of ingredients, and easy prep, this dressing was so perfectly complimentary to the chicken I am delighted to highly recommend this delicious, and extremely easy honey mustard dressing.

First off I have to say, this is NOT a chili for those who like the "Chili-in-a-box", or the Chili spice or chili-mix-in-a-box that you buy at the store. This is for the more bold of us who love to search and find a blend of different chili recipes to have to on hand to suit the most varying of tastes. This one is a KILLER recipe, worth purchasing every spice, beer, and as mentioned different chili's to use. I baked cheese & corn bread right on top of this chili for a complete meal and it was extra extrodinary. My hats off to you Bob!

I am baking these pies right now, and have to agree that there is not enough filling to fill 2 pie shells. BUT, because tomorrow is Thanksgiving I refuse to panic. I filled one crust with 2/3's of the filling and and filled the second crust with the rest. I am making a pecan streusel topping for the less filled one to help balance out the lower filling. This works well with my family for the non-nut-loving ones, who just prefer the great taste of simple pumpkin pie, and for the ones who gotta have that crunchy pecan pie like streusel topping.

This recipe was AWESOME! The flavors and textures worked well. What I did was drained the pineapple juice from the fruit and only used 1 cup of the juice. I blended the pudding with the juice until thick ( almost right away) and then added just a wee bit more juice to the pudding and blended until thick but smooth. I also added 1/4 teaspoon Almond Extract to the pudding. Then adding the pineapple into the pudding I folded in the whipped topping. I completed this with the bananas and I used roasted diced up pistachios instead of walnuts. I will make this all year round!

AWESOME!!! I made this salad with 10 of the pickiest eaters in mind, (my grandchildren) and it was a huge hit! The flavors blend so well together (sweet/salty). I made this recipe (changed for 27 people) with 1 entire box of pudding and drained the pineapple juice into a measuring cup so as to have the right amount of liquid for what the instant pudding needed. I then made the pudding with the pineapple juice as per the box directions, then folded in the pineapple into the pudding. It was PERFECT! I will be making this wonderful recipe forever!

I made this for a Cinco de Mayo party to serve as one of the salads, and haven't stopped making it since. I had a neighbor invite us to a last minute pool party and asked if I could bring a munchie. With a half a bowl of leftover Mexican Salad and some tortilla chips this was a huge hit at the party!! I cannot strongly urge enough however to make this ahead of time, as the longer it sits the better it tastes. I also have been making this with the new Enova Oil and Agave Nector ( for diabetics), I have used canned corn instead and it is still an awesome flavored side dish or dip. You can't mess this recipe up, just alter it to your tastes. This is now a summertime staple at our home!(nah- probably all year round) Keep up the great recipes Pam!

Adding a little beef base with water, then adding the mushroom soup and cooking down another 5-8 mins before adding the cheese seemed to help my ground round. I also added fresh garlic with the veggies. I think ground chuck or a good hamburger meat can make a great difference. My husband thought it tasted like a ground beef "Philly Steak" sandwich. Very, very tasty and a much better alternative to a sloppy joe!

Oh, Tanya Girl, you have got a winner with these awesome cookies. I have used this recipe for the past few years and my list of " Please, bake some extra for me, pleeeeze???" continues to expand. In fact I am making some in the next couple of days for a friend. I challange anyone to find a better SNICKERDOODLE recipe, anywhere!

This was very good, and a very creamy delightful switch from the usual run of the mill "Chicken & Rice" recipes. But I have got to say after making it a few times I tried a more gourmet tasting flair to it and it worked beautifully. What I used was 1/2 gruyere cheese and 1/2 good cheddar. Then I diced 4 large chicken breast halves into small bite size pieces and placed approx. 3 cups of large sliced fresh mushooms in a bowl and sprinkled 1/3 cup of white wine on top and tossed the mushrooms and chicken to absorb the wine and let sit while I prepared the cheese sauce. I also prepared the rice using the water I had boiled the breasts in and strained it and added some chicken base. I would definitly serve this for company done this way and recommend having fun using the basics of this recipe to your own tastes. It is a keeper!!!

Very flavorful, very crisp and juicy, but way to much garlic. I am a garlic lover, but this is over the line. I will try mincing (NOTE: not crushing) just 2/3 of the amount of garlic next time. This tasted like crisp garlic toast breading on chicken. My husband and I will be eating this again!

Following the recipe exactly, I could only fit 1 cup cream into pan. Also, even after being refrigerated, remained very runny. Perhaps I had used to ripe of peaches, thus producing more liquid. I will try again as it is a very easy, and tasty recipe.