Not sure if people are rating this recipe based on their personal revisions, but as written this recipe does not deliver. It's too watery, it needs more time to cook, and it completely lacks in spice/flavor. Luckily I had a couple ingredients on hand to fix it, and the end result was wonderful and the whole family asked to have it again (soon). So I will share my changes: 1) Use shredded chicken - it's more like what you'd get in a restaurant. 2) Let this soup simmer in a crock pot - I did it on low for a total of 5 hours. It thickens the soup and helps the flavors blend. 3) Substitute the water for chicken broth (I used a total of 3 cups of broth). 4) Skip the hominy - one cup of corn is enough. Add an extra 4oz can of green chilis. 5) ADD A PACKET OF TACO SEASONING (I had McCormick's on hand) and increase the chili powder by 1 tsp. Add a sprinkle of cumin and a little salt (or garlic salt). 6) Add 8-10 finely crushed tortilla chips (baked are ok) into the soup (they'll cook down so you won't have crunchy bites but they add a good flavor - it is TORTILLA soup, right?) 7) After simmering for 4 1/2 hours, stir in 1/2 cup of sour cream. Continue to simmer for 30 minutes. This is what really puts the soup over the top and gives is a creamy texture similar to what I've had in most restaurants. 8) Serve with diced avocado, shredded cheese, and more tortilla chips for crumbling. End result - awesome!

Hmm - stepkids devoured this, I really liked it, and hubby said it was "meh". If I make it again, I would cut back on the onion soup mix as it is salty and the flavor is a bit overpowering (I wanted the sauce to be sweeter). I used Wishbone "Deluxe French" dressing in place of Russian, and baked the chicken for just under 30 minutes at 400 degrees so we didn't have to wait so long to eat! (I also used boneless, skinless breasts).

Yum! Wish I had made more! Used 1 tsp. garlic salt in place of seasoned salt, and I baked for approx 65 minutes at 275 and stirred the seeds a few times. Great recipe that you can tweak to your own preferences.

Everyone liked it - even the kids. I omitted the tomatoes and cheese (probably would have added both had it just been for the adults). I marinated the chicken breasts in the pesto for about 30 minutes, then baked for 25 min - very tender and great flavor!

As written, I think this would be quite bland. I used it as a base recipe and added one ingredient that I felt was key for adding flavor - a packet of "fried rice seasoning" (just like a packet of taco seasoning). That improved the flavor quality quite a bit. I didn't add salt but did use at least 3 TBSP of soy sauce (low sodium variety) and didn't find it to be too salty, even with the added seasoning packet. Stepkids gobbled this up, hubby liked it but probably not enough that I would go to the trouble of making this frequently. With pre-cooked rice it was a quick meal.

This is really good for a quick side dish - better than Lipton or Rice-a-Roni, not as good as restaurant rice. It's easy to make and low on ingredients, which I like. I did use more diced onion than called for and chicken stock instead of broth because that's what I had on hand. For cooking time, instructions should be on your rice box. I used extra long grain brown, so I had to cook for 40 minutes.

It was good but not "insanely amazing" - but I'm rounding up to 4 stars 1) because hubby liked it and 2) I used low fat mayo and I think using the real deal would have been much better, so not the recipe's fault but my own :) I did go 1/2 mayo and 1/2 sour cream and agree if you go all mayo your dip will probably be on the oily side.

Okay, I made changes - but I am sure the base recipe is good as is! I just wanted to share my ideas: I used brown sugar instead of white, 3/4 cup flour and 1/4 cup quick oats, fat free plain yogurt instead of sour cream, one TBSP vegetable oil, and two TBSP of vanilla protein powder. These are great and won't wreck your diet!! :)

Perfect base recipe for chili (at least the way we like it - thick!) I use 1 1/2 cans of beans and add a diced, seeded fresh jalapeno pepper. Add cayene & extra chili powder if you like more spice.

This was a great "base" recipe, I just jazzed it up a bit to suit our tastes! I halved the recipe but used almost a full 28oz can of crushed tomatoes (which need seasoning!). To the tomatoes, I added sauteed onion/garlic, dried basil, salt, pepper, and a pinch of red pepper flakes. I simmered that for about 20 minutes while I prepared the chicken. I mixed some Kraft grated parm (the green shaker can kind) into the bread crumbs for extra flavor. The cooking instructions are right on - brown on both sides in the oil, then bake for 25 minutes - it was tender and juicy. For the cheese, I used mozzarella (lots!) and some shredded parm, and I COVERED with foil for the first 20 minutes of baking to avoid rubbery cheese! Uncover in the last 5 minutes if you want the cheese to brown a bit. I served this with spaghetti lightly dressed with olive oil, garlic salt, parsley, and red pepper flakes. YUM! We'll be having this again soon.

My guests and I enjoyed this cake - it's definitely just a "jazzed up" box mix, but since I like boxed cakes, I was okay with that. If you have an aversion to boxed mixes, you might not be totally wowed. I used devil's foox mix, only 1/2 cup oil per other reviews, and regular-sized chocolate chips (recommended if you want to see "fudge" bits in the cake). Baking for 60 minutes in my oven was a bit too long - would go for 50 next time. Drizzled with satiny chocolate glaze from this site - a nice touch that makes the cake look elegant!

Really good! We agree with other reviews that the scallops do not hold the flavor of the marinade as well as the shrimp - however, the grilled scallops were SO delicious that they really don't need the marinade flavor! I just squeezed a bit of lemon on my scallops and they were great. Served with parmesan couscous and steamed green beans. Would also be great over pasta or rice! I used less butter than the recipe called for, and it did not make a difference.

Very good basic sloppy joe recipe. I halved the recipe to serve two adults, and added a bit of chili powder and a dash of cayenne to add a little zing. Omitted the brown sugar. Served on wheat buns. Per boyfriend's request, will increase the amount of ketchup next time to make a saucier sloppy joe. A keeper!

We really liked this, but after the first batch, we cut the tequila down to 4 ounces - they were just a tad too strong as written (and we like to drink!).

Here's my five-star version, which is a clone of a menu item at an upscale Mexican restaurant in my town: Use peeled and deveined raw shrimp (medium size) - marinate shrimp in the sauce from one small can of chiles in adobo (discard the chiles), a generous pinch of cayenne pepper (we like it hot!), juice of two limes, and two tablespoons of flour (thickens the mixture so it stays on during cooking). Marinate for at least 30 minutes. Preheat a skillet on high heat, add shrimp, cook 3-4 minutes or until shrimp are done. Serve in warmed white corn tortillas (2 tortillas per taco - Mexican restaurants almost always double-wrap corn tortilla tacos). Garnish each taco with a slice of avocado and a sprinkle of fresh cilantro. Amazing!

This is a great recipe!! Easy to make and so moist and flavorful. I used three mashed bananas instead of two sliced. I did adjust the cooking time to fit my oven - baked for 75 minutes at 300. It came out perfectly. Here's a tip for making this really over-the-top: after pouring the batter into the loaf pan but before baking, sprinkle the top with a crumb mixture made from 1/3 cup brown sugar, 2 tbsp. flour, 1 tbsp soft butter, and a dash of cinnamon. This is going to be my staple banana bread recipe from now on!

Made this as a topping for cheesecake - fantastic and easy! The only change I made was to use two tablespoons of cornstarch to avoid a syrup consistency - I wanted the topping to sit on the cheesecake without dripping down the sides. I paired this with a lemon cheesecake and the flavor combo was awesome!

This was a quick, easy dinner. I halved the recipe and baked it in an 8x8 pan - and that made two big dinner servings for me and the boyfriend, with two nice-sized lunch portions leftover! A few modifications: 1) browned the ground beef with 1/2 diced onion, a 4oz can of green chiles (drained), lots of chili powder, cumin, and garlic salt. I used about nine corn tortillas (just tear them to make them fit into the pan) and did not "brown" them as others suggested - enchiladas are not crispy, so I didn't see any reason to crisp up the tortillas. I layered as suggested, but used a total of 2 cups of pepperjack cheese (so, double the cheese called for since I cut the recipe in half). Also, I had to bake it for 30 minutes to get it hot all the way through - 20 minutes wasn't enough. The only change I will make next time is to add more enchilada sauce - I did pour some over the top of the casserole, but there should be a layer in the middle as well for extra flavor and moisture. Overall, a tasty and easy recipe!!

Got RAVE reviews from my friends - this is definitely my new recipe for spinach artichoke dip! I really think using alfredo sauce and cream cheese instead of mayo (which is called for in SO many of these recipes) gave the dip its "restaurant style" flavor. I basically followed the recipe, but I did not use roasted garlic - just two cloves of fresh minced garlic. I mixed all the ingredients together and spread in a pie plate to bake. Also, I used monterey jack cheese instead of mozzarella, and I ended up using about 1 1/2 cups (1/2 stirred into the dip, and 1/2 sprinkled on top). It was truly outstanding.

These were just OK for me (boyfriend and kids liked them, though)...I thought the dough was hard to work with (sticky) and the finished cookies were a bit bland and pasty. On the other hand, if you need to whip up a quick cookie and don't have any eggs on hand, it's not a bad recipe. I rolled my cookies into balls, flattened slightly, and decorated with colored sugar before baking.