Made this with my 9-year old son (he found the recipe). It was super easy and would be easy to add your favorite jello ingredients to! Both my boys liked it, great recipe!

I love this corn!I added a little sea salt and I think that fresh cilantro would be delicious, plan to try that next time. Great side dish, and easy too!

This is a great chicken salad recipe! The ginger was a nice addition I'm sure I will use again. I did not use the star-anise pod as I didn't have it but would like to try it the next time I make this recipe. The next time I make it I will probably just chop up the ginger that I boiled with the chicken as another reviewer suggested. I actually had some of this salad for lunch with a friend (on a croissant of course!) who called me the next day to tell me she was thinking about the chicken salad that we ate.....really good recipe!

Ok, so I made this recipe and it was super easy! I am giving it four stars because even following the recipe exactly, the end result will be affected by the type and flavour of the salsa you use.( I prefer Herdez it tastes so fresh!) I also added a little extra broth near the end of cooking time. Came out great, thanks for the great shortcut!

This is absolutely the easiest way to cook delicious beans! No veggies to chop makes mama happy...new favorite way to cook beans when serving mexican food. Followed recipe exactly and added a little salt after cooking. Perfect!

I just made these and my 9-year old son and 10-year old nephew both gave them a 5-star rating...who am I to argue? They were great, cant wait to try this filling with different crusts!

Ok, so I made this with lemon cake/lemon creme icing/vanilla almond bark, and also strawberry cake/cream cheese icing/chocolate almond bark. I did have to freeze the balls for a couple of hours before I dipped them, but that made it much easier and coating hardened faster. I did not care for the almond bark in either chocolate or vanilla, and will avoid it at all costs from now on. The cake balls themselves were great, and I will definately make them again using real chocolate coating instead of almond bark. Great easy recipe!

Made these for lunch today. Was feeding two pregnant women and was secretely scared of getting eaten myself if they did not like them, but they both loved them! Added chili powder in with the veggies, 1/2 can corn with the beans and a little extra cream cheese in with the mixture. Then filled tortillas with bean mixture, spanish rice, sliced avacado and a couple spoons of salsa. Rolled them up and melted some chipoltle white chedder on top of them. Served them with mexican table cream and chipoltle-pineapple salsa to top with. Next time I might also try some rotel or tomatos, but I had two happy pregnant women I tell you what!

OK, I just made this and rated it a four because its so easy and really does have a good flavor! The only problem was that it was a little too salty for me. next time I will add only half of the soup mix to start with or skim mostly the vegetables off of the top of the soup packet. Would also be good with celery or carrot sticks.

Ha! Perfect rib eyes in a pan? Who would have believed it! These were absolutely fabulous... I'm in heaven. Doubled the pepper, but recipe would be great as written.