Very nice way to spice up corn. I've served it when we've had lots of guests over and it always disappears. I think you can cut down on the butter and not miss anything. When I double the receipe, I use 1/2 cup + 2 tablespoons (instead of a full cup of butter) and that works quite fine. I probably use about 5-6 tablespoons butter instead of the entire 1/2 cup when making it as written.

I've made this basic recipe before - actually found it in a kids' receipes book I have. The addition of the spicy mustard from this recipe gives it a little more kick. While this is a very good sandwich filler, I have to agree with the reviewers who said it really doesn't taste like tuna. It's a very nice chickpea spread - great for vegetarians (which my husband is) - I use vegan mayo, generally a grapeseed oil variety - when I make it.

I made this once before for a potluck I attended and it went over very well. The hostess asked for the recipe and she served it at a dinner she had subsequently, also to rave reviews. I made it for lunch today and I guess it really hit the spot with my husband as he said, "The food was delicious!" It's really a great recipe - very easy and we enjoy the taste. You can chop up your veggies while the pasta is boiling. I make it according to the directions except that I use a zesty Italian dressing instead of just regular and I've added additional veggies - corn, broccoli.

I have been making this recipe for a couple of years now and am just taking the time to rate it. I love it! Everytime I've made it for potlucks or when we've had guests over, I get asked for the recipe. It's really healthy and tastes great. One of the reviewers who said it came out mushy even admitted that s/he didn't drain the beans or corn - which the recipe clearly states that you need to do. I rarely use the cilantro when I make it - not that it's bad, but I generally don't have much use for cilantro and the rest not used for the recipe goes to waste. I have also made it with and without avocado and it's great either way. I agree with the reviewer who said the avocado doesn't do so well when you're eating it as leftovers - but you probably won't have leftovers anyway! :-) I have made it with and without the pimentos, and I think I've only used the jalapenos once - again, not because it tastes bad - just because we don't usually eat jalapenos. I read a review here that suggested using a zesty Italian dressing and I do that now all the time. I have found that t does take a bit of prep time to cut up the veggies - more than the 20 minutes - I guess I'm not the fastest chopper in the world, and I'm generally doubling the recipe, but it can take me an hour to put this together. So, I would suggest making it as written, then adding/leaving out things you and your family prefer. I think you'll find it a winner every time.

I've made this twice now. The first time I added tomatoes to it er some reviews. It was okay. The second time, I just used the ingredients listed, except I substituted 1 can cream of chicken soup for 1 of the broth (per another review). I liked it much better this time around. It wasn't bad the first time - it's just the tomatoes change the taste a lot, I think. This time I got more of what I'd anticipated when I read the recipe. I also added a sprinkle of parmesan near the end of cooking.

I really liked this recipe. We had them for breakfast this morning and my husband liked them too. Based on reviews of this and a similar recipe on allrecipes, I added the following to the biscuit batter: 1 tsp. of garlic powdrer 1/4 tsp. onion powder 1/2 tsp. of dried parsley I baked at 450 degrees (which is what is on the Bisquik box) and at about 9 minutes, I took them out, brushed with the butter mix (to which I added 1/8 teaspoon onion powder and 1/4 teaspoon dried parsley) and put back in for a couple of minutes. They were great. We will definitely be having these again! Thanks for sharing the recipe.

I make this all the time in the summer - everyone loves it. We're vegetarian, so I use vegetarian strips (Stripples or Morningstar Farm breakfast strips - put them in the oven until they're crispy, but watch that they don't burn) instead of bacon.

Yummy, yummy!!! I really liked this. Served it at a big gathering at my home and it went down well. Received some suggestions that it would have been good hot as well - so feel free to try it that way too.

This is a great, simple dessert. Everyone always loves it when I prepare it. Do follow the advice to make sure the canned fruit is completely drained!! Updating review to add: You don't have to double the cream if you double the recipe. The recipe as written provides a lot of cream - I made this just yesterday and tripled the canned fruits and doubled the fresh but used the original cream measurements and had more than enough. Everytime I've doubled the cream, I've had to throw a good bit of it away. There were also suggestions from other reviewers to keep the cream and fruit separate until you're ready to serve - I do that as well. Also be sure to put the bananas and apples just before you serve it, else they get discolored. Yummy!!!

These are very good. I always end up having to use more oil though to fry them in. I usually serve them as the 'meat' with rice or potatoes. You'll need to use a gravy if you decide to do this.

This was really good and easy to make. I followed some of the other reviewers' suggestions (less cheese, etc.). Everyone loved it.

I was looking for something quick to do with pasta for lunch today and came across this recipe. I really enjoyed it. It was quick and easy. I didn't want to use my fresh tomatoes, so used a can of diced tomatoes I had. Also added fresh chopped garlic - as recommended by one reviewer. I'll be making again. Oh - it tastes good with whole wheat pasta too. :-)

This is absolutely delicious! I halved the recipe to try for my husband and me and we both loved it. I took one reviewer's advice and started out with only half of the sugar amount; I found that it was quite enough. Will definitely make again and add other veggies - maybe celery, green and orange peppers, etc. Thanks much! -melissa

I tried this for a quick dinner today for some vegatarians and they all loved it. I usually am skeptical about trying recipes out on folk, but the reviews for this one all seemed positive, and now I too am a believer. :-) I used frozen green beans, so didn't steam them before - just went straight to the frying in oil step, and that kept them crispy. Thanks for sharing. I'll definitely be making this again!