I didn't use this for empanadas, just to cook the pork. This was very good, rich, and I think it's a versatile recipe. I made wet burritos once and another time diced the pork instead and used it as a pasta sauce. I used extra onion, reduced the sauce, and used my immersion blender. The extra onion (well carmelized) once blended thickens the sauce without tasting like onions or needing flour, cornstarch, etc. My friends didn't know it was the same recipe used in a different way.

Definitley lacks something, even though I used garlic and onion. Tastes more or less like a sweet bbq sauce. Easy, but I won't make this again. Wasn't at all satisfying.

I've made this twice, both times it was excellent. The first time I followed the directions, including flouring and sauteeing the chicken. The second time I did not flour the chicken and added diced tomatoes. I actually liked it a little better flouring the chicken. The trick is to flour the chicken and to shake off all excess flour, fry in a hot pan. The diced tomatoes suggested by another reader was really good also, and will probably be the way I make it from now on. This was really quick and easy, especially if you don't flour the chicken or dice tomatoes.

This was so far from a cake it was pitiful. Several people asked what kind of brownie mix I used! If you want "chewy" fine. If you want a cake keep looking.

It was quick, and easy. That's all I can say for it. Very bland etc.

Just OK. I had a pineapple I needed to use and there isn't much choice for no bake desserts. Noting how sweet others thought it was I used milk instead of pinapple juice, and it was still to sweet. No one complained, but they took a while to eat it, no seconds, and I didn't get even one compliment- very unusual.

It was OK for the 5 minutes it took to make this, but as noted by someone else, it tastes like what it is-- whipped topping and jello. This is good for the kids I think, not forever making something that is gone in 3 minutes.

I thought this was a fine everyday dinner recipe. Very easy. It lacked a little something, but I'll figure that out the next time I make it. I used a very inexpensive cut of beef and it was very tender (Acid from tomatoes) withou having to cook all day or taste like tomato sauce.

After trying another recipe on this site twice, I tried this one as noted by another reviewer. This turned out very, very, good. The previous recipe I tried had way to much fat and the tortillas were flaky like pie crust. I made them a second time reducing the fat by half and they were still flaky (my pie crust should be so good!). When I tried this recipe I was a little worried it wasn't going to have enought fat since it has less than 1/4 the fat as the other one. Well, his was almost perfect. They were just a little tough, so don't know if I worked the dough to much or if it needs a smidge more fat. (Pretty sure it needs a smidge more fat--Of course, I was the only one who noticed they were tough.) Tortillas are very expensive where I live and never fresh, so this is going to make me very popular!! I will give you credit, Esther, of course!

I've made this recipe twice. The first time exactly as written- they were very flaky and would not stay together once you tried to use them. Obviously to much shortening. I then tried as another reviewer wrote and used 2T fat per cup of flour. They were much better, but still not right. Still a little flaky. I used boiling water, mixed with fork like pie crust then used my hands and found them very easy to make. They did puff as I cooked them once I made thinner ones. I made several dfferent thicknesses - starting with 1/8 inch- Too thick. 1/16 or even thinner worked very well and not difficult to roll out in a circle and transfer to the skillert. I will look for the other recipe referred to in one of the other reviews, or just keep reducing the fat until its right.