This is how I always make my guacamole and I didn't even know there was a recipe out there for it! I know this may sound gross to some people but every now and then I'll add a little bit of cream cheese to make it even creamier. But that's just me, I'm weird anyway. :)

I don't know but this was not as good as I thought it was going to be. I followed the advice given by others and seasoned my chicken before putting it in the pot, added a can of carrots and peas and the only can of biscuits I was able to find was 16 oz. and I'm sorry to say that that's what killed this recipe for us. It was so doughy that it was hard to really enjoy our meal. Also I left the biscuits in for over an hour and some of them were not done, not only that but the biscuits soaked up most of the liquid so we ended up with chicken, veggies and doughy, juicy chunks of biscuits. The flavor was good, so that's why I'm giving it 3 stars, but the texture was just not very appealing. I'm afraid I won't be making this again.

Fantastic! I doubled the sauce as many posted but left the cream cheese and worcestershire sauce the same, added a tablespoon of sour cream as well and fresh mushrooms during the last 30 minutes of cooking. I also left this for 5½ hours on low, no need to leave it on for 8 as the original instructions say. Oh, and don't forget to season the meat before you add it to the cooker.

Aweeesome! Great flavor, it was sweet, tangy and yes I have to admit it, a bit runny but not enough to ruin our meal. I'll be making it again for sure.

I made this for dinner last night and it was pretty easy to make. The meat was tender with a nice flavor because of the beef broth, the bbq sauce was easy to stir in and gave it a great flavor as well. So everything was great until... I put it in the oven and it dried up. I had to add a bit more bbq sauce to make it a bit juicier, so that's why I'm giving it 4 stars.

Delicious, 'nuff said. Only changed two things. I cut the amount of lemon juice to ½ and changed the cooking time. After having read so many reviews saying that the potatoes were not done in 40 minutes, I covered them with aluminum foil, cooked them at 350ºF for 30 minutes, THEN I uncovered them and cooked them at 400ºF for another 30. They came out perfectly.

OMGooooodness was this good! I used fresh unfrozen chicken breasts right after I bought them. I ended up using Kroger's mild sauce (12 oz only) since that was the only mild brand available. Used an entire packet of the ranch dressing. I shredded the chicken after 5 hours, added the butter and let it sit in the pot for another ½ hour. That's all. The level of spiciness was perfect, it was not runny at all, and the amount of sauce was plenty. I also put a leaf of lettuce and provolone cheese when I made the sandwiches. Everyone LOVED them. Woohoo!!

As many others have already said, this soup is fantastic, great flavor and it's so easy to make. I had to cut the chicken bouillon to 1½ tbsp. and skipped the salt or it would've been too salty. I will also cut down on the butter since we felt that 5 tbsp. was way too much. Besides those two changes, it's fabulous as is. I also plan on adding other veggies such as carrots and peas to give it more color.

I have made this bread for a while now but never got around to rating it. As many others already said, it is delicious, very moist and just perfect in texture. The only thing I change is that I only add 2 1/2 cups of sugar instead of 3. Using all 3 cups makes it a bit too sweet for my taste. That's pretty much the only thing I do differently and it never disappoints.

I honestly don't understand why so many people give this recipe 5 stars. I have made pumpkin pie for years and decided to try this one given the amount of stars it got but was very disappointed with it and it was mainly because of the evaporated milk. It made it soooo watery that the pie itself ended up mushy. I personally don't like a mushy pie to the point it almost melts in your mouth when you're eating it, so if that's the consistency you like, go for it. But even after I had it in the fridge overnight the pie was just pure mush as soon as you try to cut a slice. Hated it. Flavor wise, it's pretty good so that's why I'm giving it 3 stars. But then again, as long as you use cinnamon, ginger and cloves, you're safe as far as flavor goes.

Excellent recipe. We're Colombian so this kind of meal reminds us of home because it's similar to our dishes. For anyone who cannot find achiote, just go to the Latino or Mexican section of your grocery store and buy the achiote packets from Goya, they're usually in an orange box and some even say "achiote & cilantro". Anyway, that's what I used, 1 packet = 1 tablespoon. I added two more russet potatoes because just two is not enough. Also, the amount of water is just right, you want this to be a little soupy because it's not supposed to be a thick stew but more of a "sancocho" which is watery/soupy.

EXCELLENT recipe. We followed it almost to a T except that we used a little bit less salt, pepper and low sodium soy sauce and it turned out great. My husband is not a big fan of pork but he swore he was eating a nice piece of ribeye. We'll be making this all summer long, that's for sure.

Delicious and easy! That's all I needed and exactly what I got from this recipe. I used Light Ranch dressing because that's all I had and it was more than enough, I also didn't use any olives because not a lot of people like them. I also used grape tomatoes and it was suggested which made it even easier to make. Great recipe!

These were easy and delicious. Of course you can pick any flavor cake you want, so we chose chocolate. My 4 year-old niece went crazy when she saw them. Brownie points for me. :o)

I gotta try to make this again because it just didn't work. I'm not sure if the others used bionic shrimp that cooked in a few hours with the lime juice but mine just didn't. I let it sit in the fridge overnight as others suggested but the shrimp was so rubbery and limey that it was too strong to eat. My husband had to rinse it in cold water for half an hour to get rid off the strong acid flavor. But we're not giving up and we're going to make it again by cooking the shrimp first and then let it sit in the lime juice for an hour or so. Oh, also... don't add the other stuff into the bowl until the shrimp is cooked; otherwise, the flavor is overpowering.

I'd never had egg salad before because it just looked so gross but I decided to make this for my husband so he can have a different sandwich for lunch. All I can say is that it was fabulous!!! This was sooooo good. I didn't use onions because I can't stand them so I used onion powder instead. Dee-li-cious!

I don't know why this cake gets so many great reviews but it was horrible. For one, the cake didn't absorb the condensed milk and coconut cream mixture because it was way too thick. But on the other hand I'm kind of glad it didn't because the milk mixture was way too sweet. So in essence, we pretty much ended up eating a plain white cake with an extreme gooey coconut milk mixture glazed on top. Noooo thank you!

I also make this quite a bit because it's so easy to make and I always have most ingredients on hand. I always make it exactly as the recipe indicates and it turns out wonderful. One note of advice for anyone who has not made bread pudding before, and that's to make sure you give the bread time absorb all the ingredients before putting it in the oven. Otherwise, it'll take for ever to bake and it'll fluff up. Learned this the hard way :o)

These were easy to make and incredibly delicious. I made them for Mother's Day and they we had our meal. The only thing I didn't like was all the leftover filling I had, the recipe calls for way too much and I had to throw half of it away. Other than that, these eclairs were a total hit.

I made this cake for my mom's birthday this past weekend because she loves citrussy desserts and everybody raved about it. I only used 2 1/2 tablespoons of the key lime juice for the batter and 2 for the glaze because otherwise it would've turned out too strong. It was the perfect amount!