I've been making potato salad over 50 yrs. and this was the best. I made dressing exactly as stated adding 4 chopped green onions. To approx. 3 lbs cooled potatoes I added 2 chopped hard boiled eggs, 2 tab. sweet pickle relish, 1 chopped celery stalk and salt and pepper(to hot potatoes as suggested by a reviewer). Everyone loved it and it was gone!

Reviewed On: Oct. 21, 2011

I had thin slices of rd stk that i sliced 1/4 in. against the grain as a reviewer suggested. I marinated meat in sauce using red wine and no cornstarch for 1 hr. I added teas. of ginger, crushed red pepper and garlic to oil and then added meat without sauce. Removed meat and added green pepper, onion, snowpeas. oil and stir-fried and then added a package of stir-fry vegges. Added 1 teas. cornstarch to marinade and poured in and added meat back. It got plenty thick and was delicious. I added Ramen noodles drained and mixed in. I will make this often. Hubby loved it. Thanks for sharing Tere.

Reviewed On: Aug. 15, 2011

I changed servings to 4. I used 1 can tomato sauce, 1 can diced tomatoes crushed in processor, 3T chili powder, 1T oregano, 1/2t cumen, 1t pepper, 1/2t salt, pinch of cinnamon, 1 clove minced garlic, 1/2 onion and 1/2 green pepper. I followed directions then mixed 1/2 sauce with 1 shredded chicken breast and 3/4 cup shredded sharp cheddar cheese. Heated 2 corn tortillas in damp paper towel in micro. Put 2 heaping T down center of tortilla and rolled. Placed seam side down in sprayed dish. I made 6 fat enchiladas. Poured rest of sauce over. Topped with 3/4 cup cheese. Put on dish lid, Baked 350 for 25 min. This was outstanding! Might reduce chili powder to 2T next time. Might saute gn. pepper with onion in olive oil. This makes plenty of sauce. I could have stretched it to make 12 enchiladas.

Reviewed On: Jun. 29, 2009