Not sure what went wrong. Mine came out like candy coated soda crackers.....too sweet to boot. Thanks anyway.

This is a great recipe. After reading the reviews, I made with the Mexican Bean Salad dressing from this site and it turned out so great I kept going back for more. While the original recipe is good, I like the addition of black olives and the different dressing to give it more zing. Such a plus not to have the typical mayo dressing.

Just not the flavor I wanted. Don't know exactly what would have gotten it there. I prepared it with fresh snow peas and a little onion, still no help. Thanks anyway, this one just isn't for me but I'm glad some people like it.

A really good black bean soup. I pureed the entire dish because I like the silky texture. I did add some salt since I cooked my black beans without any salt added and it has a little too much cayenne for my taste. With these adjustments I think it will be a five star. Serving suggestions: a mound of rice in the middle of the bowl, some drained plain yogurt (for thicker texture) and onions, or perhaps in a "bread bowl." Very versatile.

In the end, this just had too much fat for hubby and me. Even cooking the meat partially the first night so I could de-grease it wasn't enough to make it work for us. Also, for us it tasted more like the stew I make with leftover pot roast. So, we'll keep looking.

If I could rate it higher I would. This is FABULOUS!!! I used a cajun andoille sausage to help pump up the seasonings. First I made it as directed, then I started playing, adding an assortment of seafood, etc. Its a great recipe to make either as is, as a chicken and sausage as some reviewers have said, or to get fancy and add all sorts of seafood for a wide range of flavor. The sausage you use will have a lot to do with the spiciness of the dish. I've tried two and much prefer one that is made in New Orleans. Also, living on the coast, I have access to some wonderful fresh seafood and I'm looking forward to experimenting some with different types.

This is a great starter recipe to tweak if you are looking for a tomato-okra based gumbo. After putting it together as directed, I found it missed something; so I began adding until I got something I liked. First, I used much less water (2 cups) and next time I'll use chicken broth. Second, I added andouille sausage to kick up the seasoning. Finally, I added a chicken breast, cubed, and simmered all until the chicken was done. Served over rice and found a taste that is growing on me every time I eat it.

I think this is a great recipe for a basic, moist chicken. You can always add some spices to your liking; but we enjoyed it just as is. Very juicy and moist. I prefer dark meat, but even the white meat of this chicken is good.

If you are looking for a basic, easy recipe this is it! Steaming with butter, water and salt gives just the right seasoning without being overwhelming. I'm a fan!

This is great, especially with fresh shrimp. I had 2 pounds of shrimp, so I boiled some for later then cooked the pasta in that water. Much easier than using shrimp peels. Definitely a keeper.

Outstanding dish! Based on other reviews, I... -- halved the filling -- nuked the diced raw carrots and potatoes 2 minutes on high before adding to the 'gravy' -- substituted English peas for mushrooms -- brushed the raw bottom crust with egg white to ward off that soggy feeling I also made the crust with Crisco instead of lard; but both crust and the pie worked very well together. This is definitely a keeper!!!!

Gave this 5 stars because its a great basic recipe that is easy to "customize" to personal taste. I like a little less honey and a little more soy sauce/peanut butter. The fresh ginger is a very nice touch. I do use red pepper flakes for the heat, because its what I always have on hand. UPDATE: Adding chicken makes a great complete pasta salad, served cold or hot.

I love the simplicity of this recipe. One change I have made since finding it, I saute the scallops in a mixture of 1/2 butter, 1/2 chicken broth to cut back on the fat. It still has a wonderful taste and is much better for you. I use homemade chicken stock that I make ahead and freeze in ice cube trays for ease of use.

The roast was tender, but I thought the marinade overpowered the meat. It tasted more like beef. I might like to try the same marinade with a beef roast to see how that works.

Wow! Simple and great. I used this on a pork tenderloin I had cut in half since its only the two of us. Rubbed the meat and then because of schedule changes let it sit in the fridge for an extra day. Cooked on the grill, first searing the sides and then cooking indirect for about an hour. It was fantastic, full of flavor, tender and moist. A definite keeper!!!

An excellent recipe that is both quick and very tasty. I think the "magic" here is in using excellent vanilla. I have Mexican vanilla which has a wonderful flavor of its own. The cookies were wonderful and the size of the recipe great as it didn't leave too many to store.

I've made this soup twice since finding it two weeks ago and loved it both times. I've varied the ingredients a little depending on what I have (type of onions, cooking wine, beef bullion) and it still comes out great. I even save what is left over and reheat it the next day....its still wonderful. I've been looking for this recipe a long time. Excellent!!!

I'm giving the recipe 4 stars as is. I loved the easy way it went together and the fresh light taste. I think it also could be a great base for adding things you like that would pump it to a 5 star. Some ideas I plan to try are mushrooms, fresh tomatoes, and perhaps chicken or shrimp instead of the bacon. Oh, I did leave out the olive oil as I felt it wasn't needed.

I thought the kalamata olives overpowered the shrimp a bit, but I like the concept. I made enough for 2 servings and had the first one over lettuce, as that is what I had. I used the rest as the base for a Greek-style pasta salad. I think the recipe has potential as inspiration and may deserve a higher rating when it is tailored to specific tastes.

Just used this as a marinade with yellow mustard and worchestershire sauce because that is what I had. Marinated chicken pieces for about an hour and then grilled. FABULOUS. Served leftovers cold the next day and they were excellent, with a nice hint of the marinade flavor. Will definitely have this as a regular recipe.