Good and filling! Cut the recipe in half (just the husband and I) and it made enough for two very large meals. Here are the things I did differently: 1. Used 1/2 lb 90/10 hamburger, browned and set aside. In the same pan melt 3 tbsp salted butter, add 3/4 c each DICED (unpeeled) carrots, onions, and celery. Add 2-3 cloves of garlic 2. Cook until soft and add 1/8 c flour. 3. Cook for a minute or so and slowly add 1 can (12 oz) evaporated milk. Then add 1 can (14.5 oz) reduced sodium beef broth. 4. Add 2 teaspoons dried basil, 1 tsp dried parsley, salt and pepper to taste. 5. Used 2 cups frozen Potatoes O'Brien from OreIdea. 6. Grated a 8 oz block of sharp cheddar cheese - the pre-shredded stuff won't melt as well!! and used 1/8 c light sour cream. 7. Topped with chopped fresh basil, a dollop of sour cream, chopped bacon, AND CHOPPED DILL PICKLES!!! The dill pickles 100% made the soup for me. I would never make the soup without them again. 8. Added Tabasco CHIPOTLE Pepper Sauce to taste - FANTASTIC flavor added.

Reviewed On: Oct. 4, 2011

Awesome cheesecake! It tastes VERY similar to pumpkin cheesecake without the pumpkin. I made them into mini cheesecakes (regular muffin size). Here are the things I did differently: 1. Used 1/2 a lb box of gingersnaps - grind finely in a food processor. A 1/2 box is about 2 cups crumbs. Add 1 tbsp sugar and if you're using unsalted butter (as I did), add 1/8 tsp salt. 2. Pressed about 1 heaping tbsp crumb mixture into 24 muffin tins. Bake at 350 for 5 minutes then cool. 3. Used 1 pkg 1/3 reduced fat cream cheese and 2 pkg normal. 4. Baked muffin tins in a water bath for 12-13 minutes. DID NOT OPEN THE OVEN DOOR. When the timer went off, I just shut off the oven and left it closed for about 3 hours, then opened it a crack to let some more heat out, then removed after about another hour. Waterbath + slow cooling = no cracks! 5. Ended up only making 22 cheesecakes (about 1/4 cup of filling per cake). Topped with a ganache of 1 cup heavy cream, 1 tsp vanilla, and 1/2 c dark chocolate chips + 3/4 c milk chocolate chips (all I had on hand). Made WAY too much chocolate - should have only made half.

Reviewed On: Aug. 31, 2011

AWESOME and FAST!! Here are the things I did differently: 1. Used 1/4 cup melted, unsalted butter- so basically half the butter. 2. Increased the curry to 1 1/2 teaspoonfuls because we like the flavor. 3. Sprinkled my chicken pieces (breasts without skin and legs with skin) with kosher salt and coarse pepper and then let rest until room temp. 4. Put them in a 9X9 dish, covered with sauce, pierced chicken with a knife to increase flavor, sprinkled with cayenne pepper, and covered with foil. Baked for 30 min then uncovered and cooked until done. 5. Served with rice the first night. ROUND TWO: Make sure to save any extra sauce or consider making extra! Reheated chicken and sauce the next day and used the sauce as a salad dressing. MMM warm chicken and dressing over fresh salad greens!!

Reviewed On: Apr. 5, 2011