This was really wonderful. I made is as written, but accidentally added half of the Parmesan to the dip. The other half went on top with about 1/3 cup Panko bread crumbs. I baked it at 400 deg. for 20 minutes and it was beautifully browned and hot. I served it with toasted baguette rounds. I think I will add more jalapeno next time, as their flavor was very mild. Good, don't get me wrong, and we don't love very spicy food, but more jalapeno would make this pop!

Delicious! I made these for a Christmas Party on Saturday night. Guests loved them. A rather "grown up" taste.

I made these for a Mexican potluck lunch at work. It is a very easy recipe and was very good, the only changes I made were to use half water and half low sodium chicken broth, and cut way back on the salt, added it later to taste. I think next time I will make a few more changes. I will add one to one and a half jalapenos, double the garlic and the cumin. Definitely a good recipe, and can be adjusted easily to one's tastes. And, definitely do not mash the beans too much, leave them a bit chunky, a much better texture.

This is a delicious salsa. I made it almost exactly as written, except I added one minced jalapeno, seeded and ribs removed. I did drain the tomatoes, reserved the liquid, but didn’t end up using any. I placed all the ingredients in the blender, stirred it a bit with a big spoon, and then blended it, literally, for 2-3 seconds. It was perfect. Not too chunky, not too smooth/runny. Better than any of the jarred salsas by far and too easy not to make your own.

Gosh these were delicious. I doubled the sauce/filling, using one can of cream of chicken and one of mushroom. I also did not measure the chicken; I just used 6 grilled and shredded chicken breasts in the filling. I added one minced jalapeno (could have even used more) with the garlic and onions, 2 cloves of minced garlic instead of powder, a pinch of red pepper flakes, and I used corn tortillas. I topped the enchiladas with chopped green onions, red pepper and sliced black olives for color. To go with the dinner I made D’s Famous Salsa and Salsa De Tomatillo (both on this site) and they were perfect additions to the meal. I made the salsa’s one night, the grilled the chicken the next, and assembled the enchiladas the next. These enchiladas really were wonderful.

This makes wonderful salsa. I had never cooked with tomatillos before, but wanted a fresh green salsa to go with enchiladas I was making (Chicken Enchiladas II from this site). I used 2 jalapeños, seeded and ribs removed as we don’t like food very hot. I used less water, just enough to cover the tomatillos in the pan, and 2 garlic cloves. I have never tasted better green salsa. And, a tip I learned for selecting tomatillos, choose the smaller ones as they can get bitter if they get too big.

This was delicious and easy. So healthy, too. I'll admit, I grated some fresh Parmesan cheese on top, before topping it with the cilantro, but that couldn't have added too much fat or calories. Much better than quinoa I have had in restaurants.

I was trying to incorporate more beans into our diet, so went looking for recipes like this one. Delicious! Very fresh taste. If you plan to have left overs, save some of the dressing and dress the salad just before you eat, as the lime zing does diminish even just overnight, and add the avocados just before eating, too. We loved this salad.

I thought this was wonderful. Easy and pretty, too. I'm not a big sausage fan, but I loved this. I plan to make it again using shrimp instead.

This was easy and wonderful! I used the full amount of butter and served it like a sauce over fettuccine and it was not too much. Will definitely make again.

This was super easy and delicious. I blanched the asparagus for 2 minutes, then into the icy water as some have suggested. I wrapped two slices of paper-thin prosciutto around about 5 spears, and popped them into the oven at the last minute. They were perfect.

Gosh. These were fabulous. Next time I think I will add some walnuts.

I made this for my husband, and he loved it so much he requested it for his birthday dinner. My father, who does not like fish, loved the tilapia, and was delightfully surprised at how good it was. It is quite easy, and you can make it ahead to the broiling point and just do that at the last minute. Definately a "keeper".