Love it! I used only half the amount of cayenne, and substituted greek yogurt with honey instead of the coconut milk. Wonderful dish!

Love this dish! I left out the mushrooms and cayenne and added 1/8 tsp cinnamon and 1/2 cup of chopped dried cranberries - and served it underneath the Fragrant Chicken Curry recipe from this site. Yummy and so healthy! Be sure to rinse your quinoa in cold water before cooking - it takes the bitter flavor away.

Awesome wonderful satisfying jambalaya! I used Tony Chachere's creole seasoning and a combination of smoked sausage and Andouille sausage. I recommend sauteing the trinity (onion, bell pepper, and celery) to softness before adding to the slow coooker, and I also added carrots and sweet corn. Can't go wrong with this recipe! Serve with warm crusty bread and icy cold beer!

Soooo tasty! I chopped the nuts fine and then mixed them with the yellow cake mix, and I topped it with Whipped Cream Cheese Frosting (available on AllRecipes). It was decadent and loved by everyone - this will be a fall favorite with us from now on!

I'm rating this recipe as 5 stars based on the following modifications: sautee chopped onions and mushrooms (added by me), and seasoned chicken (greek seasoning, salt, pepper) in olive oil and white wine, then add soup, worcestercshire, about 1/4 cup mayo, nutmeg, and some garlic powder (no cream!). Mix in the blanched asparagus, then mix in parmesan cheese. Pour the whole thing into a casserole dish, top with a sprinkling of cheese and bake at 375 for about 25 minutes. Serve over rice - it was sooo tasty and my whole family devoured it.

This was great! I absolutely did not add the water - it wasn't necessary. Aside from cutting the amounts in half since this recipe serves 12, I followed the rest of the recipe pretty much exactly and we were very happy with the results. Tasty, hearty, and satisfying!

We all enjoyed this tremendously - I used one pound of ground turkey (not sausage), two cans of diced chili-ready tomatoes and added carrots. I found that I needed more broth to thin it up a bit - ended up adding two more cups. I also felt it needed lots more cumin, salt, and pepper. We served with whole wheat naan bread and everyone cleaned their bowls! Very healthy dish - good for your heart!!!

Awesome soup, but with a few modifications: substitute cream for milk, 4 cups of chicken broth for water, and add one can of cream of mushroom soup. Also add kosher salt and lots of pepper, and onion powder and garlic powder. I added chopped celery and leeks as well, and omitted the peas. Definitely be sure to simmer this soup for a while so that the potatoes can get mealy- this thickens the soup nicely. My whole family loved this soup and went back for seconds!

GOod old fashioned Italian cooking - we loved this dish! The only thing I changed was the amount of red pepper flakes - I used 1/2 tsp instead of a whole tsp so that my kids would eat it. I will absolutely make this again.

Great recipe! I omitted the water since there was plenty of liquid from the rest of the ingredients, and I added snow pea pods, carrots, and broccoli. Instead of linguini I used actual lo mein noodles from the Asian food section of my grocery store. My entire family enjoyed this dish.

This was very good, although I did alter the recipe a bit to make it healthier. I used 3 cups skim milk and 2 cups of chicken broth, then added my potatoes, corn (a mixture of sweet corn and regular corn), and spices. I sauteed the onion with cut up chicken breasts, then added that to the soup. I also added several dashes of thyme, oregano, and onion powder. If you let this soup simmer for about an hour, the potatoes become mealy and thicken the soup tremendously without having to use heavy cream as the thickener. I felt that it needed quite a bit of pepper, which was nicely offset by the sweet corn. My whole family enjoyed this chowder and I'll gladly make it again.

I really enjoyed this - I doubled everything and cooked it on the stove. Sauteed onions until translucent, then cooked the chicken with the onions, then put everything in a soup pot for an hour. This recipe needs lots more of the spices than called for - and I also added a few dashes of sugar. It came out quite tasty, and I served it over rice.

WOW this was soooo yummy!!! I sauteed lots of chopped onions, then mixed in the ground beef (one pound), and added Worcestershire, garlic powder, onion powder, salt and pepper. Definitely cut back on the milk - I used about half a can. Instead of green beans I used mixed veggies and added a layer of shredded mexican blend cheese on top of the meat/soup mixture before putting the tater tots on top. We ate the whole pan in one sitting - my husband and kids were fighting over the last portion! Super easy, tasty, and filling!

Awesome and yummy! I pretty much doubled everything and used canned chili-ready tomatoes instead of fresh. I also added 2 drained cans of black beans. I used 2 cans of diced green chiles and cooked those with the chicken. Great dish - we added a dollop of sour cream and crushed corn chips to each bowl of chowder - really good stuff! My whole family had seconds. :)

YUM!!!!!!! Excellent, just like Chi-Chi's Mexican Restaurant! I used a mixture of corn flakes, cinnamon (lots) and crushed vanilla wafers, and coated the frozen ice cream balls in corn syrup instead of egg whites before rolling it in the dry mix. The frying part only takes a few seconds - be ready to take them out right away. I drizzled each one with honey and topped with whipped cream, and got rave reviews from everyone in the family! This was a great recipe and I am very impressed with myself that I was able to make fried ice cream just like the restaurants do! :)

This was soooo good - my whole family loved it! I used a dash of crushed red pepper instead of the hot sauce since I worried that it might be too spicy for my kids otherwise, and that seemed to give it the right amount of bearable kick. I went heavy on the brown sugar to counter the saltiness of the soy and fish sauces and it seemed to be just the right mix of flavors. I did not add the water since it seemed that I already had enough sauce from the marinade and the chicken, and that worked out great. I thought it needed more veggies so I added some shredded carrots to the stir fry, which turned out to be the perfect addition. Also, I cooked udon noodles separately and then tossed everything together at the end. One more thing - I highly recommend that you flash-fry your cashews in a frying pan with a little oil until they brown - it only takes a couple of minutes and it makes such a huge difference in the flavor! This was a very tasty dinner that I will be happy to make again!

Really, really good stuff!!! I substituted corn for the hominy and more kidney beans for the lima beans. I also added chopped fresh cilantro and sliced avocado on top - extremely tasty! The whole family liked this dinner so I will absolutely be making it again.

If I could give this recipe 50 stars, I would!!! FANTASTIC dish. I recommend using the sun-dried tomatoes in oil in a jar, then use that oil to saute the garlic, onions, and mushrooms (additions added by me). Use one pan and cook the chicken in the sauce as it is reducing. You absolutely must double this recipe in order to have enough. I also added capers near the end and that was great. Wonderful, tasty, and very gourmet!

GREAT potato salad! I recommend cutting the potatoes into bite-sized chunks before boiling them. I used Miracle Whip light instead of Mayo. I added about a 1/4 cup dijon mustard, as well as a few dashes of dill. Also, if you use a sweet onion and chop it fine, it becomes a perfect addition without being overpowering. We were out of eggs but this potato salad was so tasty, the eggs were not missed. Tasty stuff!!!

Good stuff! As others suggested I doubled the recipe and used apple vinegar instead of white vinegar. My husband (who lived in Germany) declared it authentic! I recommend that you use red potatoes for this dish - with the skins on. Great with grilled brats!