This is a good recipe, it tastes remarkably like a popper. Definitely stay away from the microwave, use the grated parmesean on top and throw it in the oven at 350 for 30 minutes. I use 6-8 fresh jalapenos, I dice them but do not remove the seeds.

This is an amazing alternative chili recipe. Like some of the others, I had a very pre-conceived notion of how this would taste before I tasted it, and the flavor was not what I was expecting. That does not mean, however, that this is not a 5 star recipe. I used 3/4 cup of Frank's Wing Sauce, and I will probably double it the next time I make this chili. But keep in mind, this IS a CHILI recipe, and should also tast like chili, not just a hot wing. I thought the submitter came up with a wonderful balance between the traditional taste of chili, and the lingering heat and flavor from a hot wing. Thanks alot for the submission.

Phenomenal Sangria! We doubled the recipe and used Pinot Grigio and substituted black berries and raspberries for the grapes. We used absolut peach vodka not schnapps. We used 1 pound of frozen peaches and 2 fresh peaches as well as an apple. We made one batch with sugar and one batch without (the drink was sweet enough either way, I personally think the sugar is unnecessary). We only got to chill this for about 5 hours before the party, but it went very fast, everyone really loved it. The next time I make this, I will use a mango and a kiwi as well. Excellent submission.

These are fantastic Burgers! Here are my changes: I used a 3 cheese blend of parmesean, romano, asiago. I did not add any of the beer. I used a white onion instead of green, and added a green pepper (very finely chopped so the meat holds together). I also put the meat in the fridge for about an hour before grilling because it helps the patties hold up. Other than that I followed everything, and these were some of the best. I have tried the dried basil, but stick to the fresh basil if you can, it has a much fresher taste, and really comes through in the burger. DO NOT RUIN THIS BURGER WITH A CRAPPY BUN, buy a nice kaiser or something from the bakery, butter it and toast it on the grill. You will not be disappointed.

I understand that things often don't taste as good when you try to make them more healthy, I can assure you that trying to make a brat more healthy is not worth your time. DO NOT EAT A BRAT IF YOU ARE TRYING TO EAT HEALTHY! Forget the potatoes, and even the veal, I would use all pork shoulder/butt next time and skip the veal all together. I also will leave the milk out next time, and add 1 tsp. of ground ginger.

I have pre-cooked the potatoes both ways, I cooked them in the oven for an hour, and I also tried the microwave "cheat." Using the microwave works if you're caught in a pinch for time, but the difference in the result between baking the potatos in the oven vs heating them up in the microwave is probably a 4 star recipe vs a 5 star. Use the oven if you can help it. I love the paprika flavor that comes through on these. As an additional garnishment I would suggest some fresh pico de gallo.

These meatballs are delicious. I added 1/2 a yellow onion to the meat mixture as well an extra teaspoon of italian seasoning, an extra clove of garlic, and I used italian style bread crumbs. I used Grandma's Meat Sauce (from allrecipes) without any meat in the sauce for my red sauce, and dropped these meatballs in with some homemade pasta. The meatballs were bursting with flavor, make sure you use FRESH parsley, keep the meatballs about the size of a golf ball and don't overcook them, these will not disappoint.

Spray the tinfoil down with cooking spray so your potatoes don't stick. I added 2 garlic cloves, but otherwise followed the recipe exactly. The potatoes are good and flavorful, very easy side dish to make.

This is a great recipe, especially for people who love a very meaty sauce. I find that when you cook meat in the sauce, the sauce becomes more greasy and runny and doesn't stick to the noodles. I make this same exact sauce without any meat, and then add meat to the pasta dish and it works a lot better for me. You can use this same recipe without the meat and add a 6 oz can of tomato paste to make pizza sauce.

Excellent Salsa, I followed the advice of some of others by using Mexican Stewed Tomatoes and a Fresh Jalepeno. I did not drain the tomatoes, but was very careful not to overdo blending everything in the food processor. The consistancy was perfect, not watery at all, but saucy like a salsa should be. One jalepeno (with seeds) was the perfect amount of heat for me. To get the most flavor out of this salsa, make a day ahead of serving and refrigerate for 24 hours.

This is a superb recipe for the wonderful flavors you get from such little effort. I have made this recipe about 15 times or so. I always add one tablespoon of peanut sauce (different from peanut oil) to the marinade. Because flank steak has gotten so expensive by me, I usually use fajita meat, but the last time I cooked it I sprung for the flank steak, and it was worth the extra cost. I usually make it with a side of white rice and teriyaki vegetables and mix it all together. Great submission!

These had great flavor, and were much better than store bought. While I did get my shells nice and crunchy, I had a hard time getting all the oil off, so they were a little more greasy than I would have liked. I had trouble with the tongs tearing the shells (or not getting a good shape), and found it easier to just use two butter knives to fold the shells over.

This is a five star recipe. I followed everything exactly as stated, except I added one extra garlic clove, and I did not use the 20 minutes of rising time for a thicker crust (I prefer thin crust). I also pre-baked the crust before adding any ingredients to get it even crispier. The garlic flavor wasn't overpowering, but you could definitely get the flavor from the crust, it was a nice addition.