These were wonderful. I followed the recipe exactly, using another reviewers suggestion and lightly frying bacon. The only change I made was to top with a little fresh cracked black pepper before broiling. I served these with a nice bottle of Tempranillo.

This was absolutely delicious. I did make a few changes based on what I had on hand. I sauteed about 2 T. fresh chopped garlic and 1/4 c. finely diced red onion with the orzo and butter. I did not have fresh basil so I used fresh chopped baby spinach. I used shaved parmesan which gave it a nice, robust flavor. My husband loved it and asked me to make it again soon.

This was wonderful! I made it for a mexican fiesta that we had here. Several of our guests proclaimed that it was better than than served at our favorite mexican restaurant here - wonderful compliment. I could not find green tomatoes so I just used all tomatillos. Other than that, I followed the recipe exactly. Thanks for sharing.

I have another sauce recipe that have used for 20+ years but thought I would try this. It was wonderful - the cinnamon gave it a very nice " bite". I tried the sauce before and after the addition of the chocolate and what a difference! I tripled the batch and froze the left overs in 3 cup portions. Just used my first frozen batch and it was even better than the first time. Thank you for sharing.

This was absolutely wonderful! I started out making this as a side dish, but once I saw how much it made decided to make it the main course. We did not miss the meat at all. In fact about an hour after dinner my husband commented, "that ratatouille didn't have any meat in it did it?". "Nope". He loved it. I served it with a spinach and fruit salad and french bread. The only alterations I made was to use yellow and zucchini squash and omit the green bell pepper. I am not a big fan, and did not have one of the colored bell peppers on hand. I may try an orange or yellow pepper next time. I will make this again and again.

I made a double batch of this for my husband to take to work for a fish fry. It was very, very good and he said the guys loved it. The bowl DID come back empty. The only two things I did different was to use Creole seasoning in lieu of salt and omitted the poppy seeds. I think next time I will try using a little celery seed. Thanks for sharing.

This was SO good. I served it with my homemade enchiladas. I made just a couple of adustments - first, I used equal parts of salt and sugar for the rim of the glass and second I combined lemonade, tequilla, ice, lime juice and limes in a shaker and then poured into the glass. I used Patron - delicious!

I have used this exact peanut butter cookie recipe for over 20 years and have used it many times. They are my son-in-laws favorite. My sons and son-in-law are all Marines and I suspect that atleast 200 dozen of these have gone to Iraq over the years. They travel well - I save/collect Pringle's cans and use them to ship in. We call them "Magic Peanut Butter Cookies".