Fast, easy, delicious, filling, inexpensive. What more could you ask for? Served with parmesan cous cous and raw veggies and dip. I did take it out of the oven once the internal temp registered at 155, and it reached 165 within minutes after removing. I'll make this again!

Great, big pot of soup! Followed a suggestion to leave the roux in the pot, then added the liquid about two cups at a time and stirred it well with each addition. I had no lumps. I cooked my roux with a medium-size yellow onion and two cloves of garlic. After the roux was thinned with the liquid, I added the rest of the ingredients, plus a container of fresh mushrooms. This added to the simmer time, but I wasn't in a hurry. I can't wait to have leftovers tomorrow! Next time I'll use closer to 8 cups of broth/stock.

I chose this naan recipe because I had all the ingredients on hand. I used regular All Purpose flour instead of bread flour, and they turned out fine. I cut the recipe in half and prepared the dough in my bread machine. I used a stove-top cast-iron "grill," and made them without garlic and added it to the butter while on the grill. The bread was tender and delicious. My son loved it, and it went well with the Hummus III recipe and fresh veggies. Thanks, Mic!

Picked this because I had everything on hand. This will be my main meatloaf recipe from now on. Thanks Janet!

Delicious, simple, hearty, and economical. Who could ask for anything more?

I added salt, pepper, and garlic powder to taste as suggested, and only had roasted garlic cream of mushroom. The end result was a good taste, but the meatloaf itself was a bit dense. I'll probably add chopped veggies (green or red pepper, onions, shredded carrots), and decrease the bread crumbs to add some moisture and interest. I'd recommend you try this recipe! It was great with home made mashed potatoes.

Delicious! I've made this 4 times in as many weeks (some to share with neighbors)... To simplify preparation, I used undrained petite cut diced tomatoes (28 oz) instead of dicing my own. I used 6 oz. can of tomato paste, all dry herbs, and omitted the red wine as it's not a staple in my home. My picky 2-year-old will eat it, too. Bonus!

My husband said this was the best pizza to come out of our oven yet! I didn't have grilled chicken, so I just cooked 2 boneless breasts up in a cast iron skillet with EVOO, garlic powder, salt and pepper. I made my own dough from the "Pizza Dough I" recipe listed on this site. Sweet Baby Ray's original sauce. Next time I may add pineapple.

I cooked the shell at 400 for 10 minutes, didn't take much time to cool it, and made sure to only use the listed amount of french fried onions (2 and 3/4 oz). I certainly didn't want to use even an entire small can. My husband and I liked it... my toddler's vote doesn't count because he's so picky! Can't wait to have the leftovers for breakfast. Easy to make--I'll serve this to any overnight guests.

I doubled the recipe, took it to a potluck, and didn't bring any leftovers home. Success! I cooked the green onions in the roux before adding the milk, just to soften them up. I used whole wheat flour, because that's all I had, and it gave the soup a hearty look and texture. I made it the day before and didn't want to re-heat the sour cream and burn it in the crock pot, so I just provided sour cream to add on the side. The one drawback to me was that baking the potatoes and then scooping them out of the skins took way longer than I expected. Next time I do this, I'll probably boil the potatoes after peeling and slicing them, to cut down on prep time.

I've made these twice. The first time I added some water to moisten the mixture, the next time I added 1/4 c water and 1 egg. The mixture stayed together better for me with just water. The taste is fantastic, and it was such a lively meal for a chilly winter night. My husband loves these. I served them on pita with Tabbouleh III and Romaine lettuce. A perfect side would be Hummus III, but I only had one can of garbonzo beans.

This recipe was way too sweet. I could feel the grains of sugar crunching while I chewed. Not to mention they melted into each other. I wasted my whole morning and a LOT of ingredients on this recipe. Will keep looking.

These take a while to cook all the way through, but they're worth the wait! Low and slow, they have the just the right amount of banana to not be too sweet. YUM!

Followed this to a T. Perfect amount for a small family. Marshmallow Treats are best when fresh, and the larger recipes just get stale in our house!

This was the perfect compliment to some awesome smoked brisket and sausage we brought home from a cookout today. It blended so well with the side of pinto beans and cool potato salad. As others suggested, I added some liquid smoke and red pepper (crushed, since that's all I had). Yum!

Great lemonade. Easy, too. To keep it from being too sweet, I just followed another's suggestion and reserved a lot of the sugar syrup so folks could add it to their liking. No leftovers. Make a double batch if you've got more than 4 adults partaking!

These are so delicious, and very easy. I loved the heat, but I'm thinking if I make this for company I'll use fewer serranos. Luckily, I'm in Texas and Queso Fresco abounds at my favorite grocer. Take note, if you use a food processor to make the salsa, you won't need to cover the tomatillo's with as much broth.

very easy sweet potato dish. I used roasted sweet potatoes (they're so easy, and more flavorful). On a whim, I crumbled up Gingersnaps in the topping, and subbed oatmeal for Pecans (didn't have any pecans). I'd make it just the same next time! Yum!

Loved it. Great company food!

Best rib recipe I've tried yet. So what if it's only the second time I made ribs! I used Spare Ribs, followed the suggestion of using 2 C BBQ and 1 C Ketchup, but left everything else the same. The biggest problem I had was--not having had a lot of experience with ribs--I wasn't sure if I was supposed to separate the ribs before I put them into the slow cooker. I just split the whole slab into 2 chunks, and at the end of the cooking time, the chunk on the bottom (which was submerged in the sauce the entire cooking time) was more tender, and infused with more flavor and color. Once I took the ribs out of the slow cooker, I finished them off in the oven at 350 for about 5 minutes on each side to carmelize the sauce. I liked the manageability of two larger pieces of meat, and will probably just re-arrange the ribs half-way through cooking time next time. And I do believe there will be many more "next times"! Cheers!