I have made this several times, reducing the sugar to 1-cup and adding ½ of a medium sized onion, sautéed in the bacon drippings until brown crisp on the edges. This is also excellent on green beans.

Hey BIGGUY, Nice to see a “home boy” on allrecipes. I am currently living in your hometown of Freeport (grew up in Shannon Il,) make your meatballs all the time and love’em!

I followed the recipe as publish but then I spread it on bread, added American Cheese and placed it in the oven (wrapped in foil) on 350 for about 20 minutes. Just until warm and there is a slight crust on the bread.

Great soup after spicing it up for the wife and her Weight Watchers® diet. Microwave squash as previously suggested in reviews. Added 1/8 tsp each All Spice, Ginger, Nutmeg, Cinnamon , about a ¼ cup of Craisens® and zest from ½ an orange. Right at the end off cooking and before serving I added 3 TBSP fat free sour cream and 3TBSP I Can’t Believe Its Not Butter®.

I took this dish to a tropical theme birthday party and it was a hit. I made the chips the day before. I first cut the tortillas in a triangle, laid them side by side on a parchment lined cookie sheet. I then sprayed them with spray butter and sprinkled them with the cinnamon and sugar . When baking, make sure the chips are crisp before removing from oven, in my opinion it is better for them to be over-crisp then under crisp. The other thing I did is use fresh pineapple, hollowing out the center and using the shell as a dish.

This recipe was good and I will make it again with a couple of changes. The next time I would omit the chicken as I don't think it added a whole lot to the flavor. I will also increase the amount of enchilada sauce, decreasing the amount of water and add some cheddar cheese right to the soup pot.

My family enjoyed this recipe and will make it again, I would however double the amount of onions that I used; I will probably use 1 or 2 white onion as the soup may get to sweet using all Vidalia’s. The onions that I used the first time would be what I consider medium size (about the size of a hardball). I like the idea in T.PROCTOR’S review of adding cognac – will try that next time also. Thanks Holly!

I made the following changes to this recipe; its not that I didn’t like this recipe as it was published, but I wanted more of a beef flavor in the onions so it taste more like French onion soup. Therefore, I made the following changes. I use Beef base instead of the bullion (about tablespoon for a medium size onion) this gives it more of an intense beef flavor like French onion soup, also mixed in some mozzarella cheese along with the soup base before placing it in the center, then topped it with the butter. It is imperative that the onions be wrapped tight with at least two layers of foil to insure the juice remains within the package when cooking.

As submitter of this recipe, I would like to make the following comments based on the reviews that I have read. Many of the reviews state that it is too salty; I admittedly love salt so the amount of salt may indeed be too much for some. I would point out that if you are using table salt to cut the amount of salt in 1/2. Many users also ask if this is good on other cuts of meat, I use it on all cuts of meat (beef and pork) especially roast. For poultry, I might suggest replacing the oregano with sage.

My family really enjoyed this recipe. I used an 8X8 Pyrex dish instead of a pie plate; 1 ½ LB ground beef and two packs of taco seasoning. After making the recipe a couple of times, I found this amount fits best in that size dish. I also recommend reducing the amount of water used with the taco seasoning; it may be to “soupy” for this dish (the seasoning packet I use calls for ¾ cup water for each pound of ground beef, I use ½ cup per pound). If you are planning to have leftovers, I recommend that you not add the Tortilla chips the whole dish, as they tend to get soggy at re-warming.

Delightful! I made this recipe twice in one week! The first time I made it I followed the recipe to the "T". The second time I used 1/2 Tortellini and 1/2 Garden Rotini mixing the dressing in about 1 hour before serving I preferred the second time I made it but would not hesitate to give the original recipe to a friend. This recipe will make a great "Pot-Luck'er".

My Wife loved it - I Thought it was "above average" and will make it again with a couple of modifications. I, like many others used a pre made pizza crust (12") and reduced the amount of dressing; I used about 8 oz on the 12" crust and even that was a little much, next time I will cut it back to about 6 ounces. I first marinated the chicken breast about 4 hours in Basil infused sunflower oil and a generous amount of pesto seasoning, I then grilled the chicken. 3 - breast was plenty of the 12" crust. Liking things I the spicier side, I will add a little more hot sauce to mine next time. I also missed the tomato flavor and will try adding a little tomato paste to the hot sauce and butter mixture before putting on the pizza.

Wow this is the best BBQ sauce recipe I have ever made! I used it on ribs and I am sold - all the other recipes I have for BBQ sauce are out the door as this one is the one I will use for ever! I would like to offer an update to a couple comments received from the reviewers. 1) This is a sweeter sauce feel free to reduce the amount of brown sugar; may even consider replacing some of the brown sugar with honey. For those with a concern of it being too thin, I have placed it on the stove bringing, it to a boil then simmering until you get your desired consistency.

I use “Crystal” hot sauce for this recipe using the same amount as the recipe calls for. Additionally, instead of white vinegar I use apple cider vinegar. For cooking, I grill them. First, I salt and pepper the wings then put them over direct heat getting some good color on the wings. I then put them in a foil pan, pour the hot sauce over the top, and finish cooking them this way. Also, serve Ranch and Marie Blue Cheese dressing on the side. They are easy to keep warm in a crock put if you are serving them at a party – your guest will love them!

Awsome! The only thing I change to suit my taste buds was to double the amount of black pepper (fresh ground).

Great Soup on a cold winters day! The only changes I made was I added some chicken breast (which I precooked), instead of the lemon grass I added some lemon juice at the end, I also add some fresh ginger which realy kicks it up.

I have added this recipe to my soup recipe collection and will be sharing it with my company this holiday season. The only changes I made were using ½ the amount of dill and I used sliced baby Portabella mushrooms as I prefer their taste to button mushrooms. The next time I make the recipe I may use thyme instead of the dill.

Reading the reviews before making this recipe I made the following changes: I used bottled clam juice instead of the water (1 ½ cups); 2 cups half-and-half and one-cup heavy cream instead of 3 cups half-and-half, and 3 - 10oz. cans of clams. The other adjustment I made was to use 1-cup ham instead of bacon as I find that bacon gets to soggy in soups, the ham is a perfect substitute and give the soup a bit more bite.

After I started making the recipe I found out that I had no chili powder so I substituted taco seasoning. I believe the ending results were the same as it would have been with chili powder as the taste was very pleasing! The only thing I would change next time is to increase the amount of chicken to give the sauce a little more body.

I agree with many of the comments that this needs to cook longer than 20 minutes. Althought the taste was good I found it a little disapointing in that I thought it would have had a much more intence flavor.