This was probably the best stir-fry I've ever made. I used shredded rotisserie chicken meat and added some minced garlic. I prefer veggies like zucchini, cabbage, and broccoli. Other than that, I didn't adjust the recipe at all. I served it over jasmine rice. Great recipe!

This was better than I expected. I halved the recipe and cooked it in the slow cooker on low for 8 hours. I used Costco frozen meatballs, and added a vegetable bouillon cube dissolved in a cup of hot water after about 4 hours of cooking, because the sauce had started to cook down a bit. I added several spoonfuls of sour cream right before serving. The meatballs were so tender! This was great!

I used only 2 lbs of stew meat, reduced-sodium cream of mushroom soup and added a couple of splashes of red cooking wine. I seasoned the meat with garlic powder and flour, seared it in oil, and then cooked on high for about 4 1/2 hours, adding sliced carrots, mushrooms, and frozen peas with pearl onions during the last hour of cooking. The meat came out fairly tender, but I think it's always best to cook on low heat in a crockpot if time permits. This made plenty of gravy and had a nice flavor - with the vegetables, it reminded me of pot roast. Easy and tasty - my husband ate it open-faced on a thick slice of bread with mashed potatoes, and he loved it.

These are so amazing...I made them for a Super Bowl party last year and plan to repeat it this year! I add chopped black olives to the mixture. I find that taco seasoning adds good flavor, but can be overwhelmed by the salsa...so season to your taste. People are so impressed by these at parties...they think you spent more time on them than you actually did.

This is a great way to use up all the summer zucchini! I made this quite a bit last summer but forgot to rate it until now! I make this in a toaster oven - I agree that you should toast the bread first so it doesn't get soggy.

OMG, I loved these! I'm a big fan of buying a roast chicken from the deli and using the meat for various chicken dishes, so that's what I did here. I sauteed chopped onion and the green chiles, then added the shredded chicken meat and half a packet of taco seasoning and simmered it with a 1/4 cup of water. I used flour tortillas and a mix of Jack and Cheddar cheese. I haven't yet perfected making my own enchilada sauce, but I think the Las Palmas canned brand is pretty good. These come out very good!

I've been making this for years. They're really easy to make in a toaster oven - I toast the pita lightly so it won't get soggy, take it out and cover it with sauce and toppings, and then bake it until the cheese is bubbly. So good and so easy!!

This is a good, basic chili recipe. I used pinto beans instead of kidney and I used a 16 ounce can of tomato sauce. I served it topped with lots of grated cheddar cheese and a dollop of sour cream. It's a VERY MILD chili, and I found myself wishing it had more flavor. Next time I'll use a can of Rotel tomatoes or a can of chili-ready tomato sauce, along with more seasonings. Don't be afraid to try this recipe - it's a perfect recipe to tweak to your liking.

Definitely the best quiche I've made so far. I used 1/2 a package of spinach (I think a full package would be waaay too much), sour cream instead of milk, added an extra egg, and I sauteed the onions and the spinach. I used a ready-made Pillsbury pie crust rolled into my deep-dish pie plate. I'm going to make it again using broccoli, and possibly add some more seasonings. A good base recipe!

This is a great French toast recipe! I used Dutch Hearth sliced French bread and added a little more cinnamon to the egg mixture, omitting the nutmeg. Frying the bread on medium-low heat with a lid on the pan cooks it really well without burning. I topped it off with pure maple syrup, a dash of powdered sugar, and fresh strawberries. I really don't see how you could go wrong with this basic recipe.

I was excited and a little nervous to try this recipe. I used a 3.5 chuck roast, seasoned it with pepper and garlic powder, and seared it like many others have suggested. I used a family-sized can of cream of mushroom soup(low fat), added a little bit of milk and water, and a full packet of beefy onion soup mix. I was short on time, so I cooked it for two hours on high and another two on low. I read a couple hundred reviews of this recipe, and cooking times seem to be all over the place, so I just crossed my fingers and hoped it would turn out OK. I added quartered red potatoes and diced carrots the last 90 minutes of cooking. The meat was tender, but not "falling off the fork". Next time I will definitely cook it for several hours on low temperature only. The vegetables were perfect, and the gravy was tasty. It was a little thin - I agree that the water/milk/broth or whatever people use can be omitted, as the roast juices do thin the gravy already. My cut of beef was a little fatty - I had to trim quite a bit. The real treat came the next day, when I made shepherd's pie with the leftovers. I heated the shredded beef and gravy in a saucepan with a mix of frozen corn, peas, and carrots. I made instant herb mashed potatoes and spread a thin layer on the bottom of a greased casserole dish. Poured in the meat mixture, topped with more potatoes, and baked at 350 for 20 minutes. Melted some shredded cheddar on top. Yum! Awesome. I'm looking forward to making pot roast again.

This is a good basic recipe. I buttered both sides of the bread (I used Dutch Hearth sliced French bread - slightly thicker bread seems to hold the egg better). Slapped the bread on the grill and then cracked the egg into it. Cooked on lower heat so the bread didn't burn. I haven't quite mastered the flipping over of the bread - the egg gets a little messy - but it still tastes good. I haven't tried it with the cheese on top yet. Overall, an easy breakfast!

These were better than the seafood enchiladas at most of the Mexican restaurants I've been to. I used canned crab and shrimp, but I think next time I will omit the crab (personal preference). I'm sure with fresh seafood, these would be amazing. I added diced green chiles to the seafood mixture, along with some of the sauce so the filling wouldn't be dry. I definitely recommend doubling the sauce - it seems to cook down a bit when baking. I topped the enchiladas with Colby Jack cheese, and more sour cream once they came out of the oven. This is a recipe you can play with - the flavors balance out nicely!

These were very good. I think they would have been even better if I'd marinated them a little longer and added more carmelized onions. This is probably the only portobello mushroom burger recipe I'll use from now on.

I made this recipe using black beans mixed with mild diced green chiles. I put shredded cheddar in each layer and topped the whole thing with enchilada sauce (make sure the pan doesn't overflow!) and a little more cheese. Yum! The sliced layers looked like lasagna.

I used Newman's Own brand salsa and I didn't measure the taco seasoning - I just made sure both sides of the chicken were covered. Used Tillamook cheddar cheese, which is always good. My boyfriend liked this dish, but I thought it was just ok. Underneath the salsa and cheese, the chicken just tasted like plain chicken. I had forgotten to top it with sour cream, but I don't think that would have mattered anyway. If I make it again, I will dice the chicken up into pieces and maybe use a different sauce, like the Rotel that other reviewers recommended.

Probably the easiest way in the world to make fish. Flavor came out pretty mild. Good base recipe.

Ok. I omitted the peppers and doubled the soup and tuna. I used one can of cheddar and one can cream of mushroom. I used more milk and added frozen peas, and this STILL came out dry.I didn't want to cut back on the amount of noodles because I try to make enough for several meals. This recipe is really nothing special. I'll make it again with even more soup and I'll add some seasonings, but so many adjustments does not rank it above two stars.

Just the best. I love it with the maple sausage. Only once have I messed this recipe up, by adding too much flour because I was worried the gravy wouldn't thicken. It takes time, but it does thicken up. I want to make this with organic maple ground sausage, if I can find it.

I just finished eating these burritos. I've always loved black bean burritos, but making them usually involved dumping a can of black beans into a pan and heating them up. This recipe builds on that idea. I added cumin, chili powder, mild diced green chiles, and some diced tinned tomatoes with a bit of their juice. I omitted the onion and jalapeno, and topped the burritos with sour cream, cheddar, lettuce and salsa.I did use 2 ounces of cream cheese and I didn't feel it made it dry. This recipe is very versatile, but because of all the changes, I give it four stars.