We really enjoyed this! I used two 14 oz. packages of smoked reduced fat sausage, one green bell pepper, one red bell pepper, one onion, two 14 oz cans of diced tomatoes, a 4 oz can of diced chilis, a can of black beans, a can of kidney beans and all the recommended spices (doubled) EXCEPT that I only used about 1/2 tsp of black pepper, NO cayenne, and smoked paprika in place of regular. I added 1/2 a cup of water while cooking. We served it with chicken flavored rice a roni and surprisingly it tasted very good today!

I'm giving this five stars because even though I didn't follow the recipe exactly, it is versatile and allows for substitutions. I used whole wheat tortillas (didn't put them in oil or anything to soften), had to use wheat flour for the roux (butter/flour mixture), added maybe 1/4 cup extra sour cream to the sauce, used a cheddar/monterry jack cheese mixture (all I had on hand) and added 1 tsp cumin, 3/4 Tbs chili powder, 1 tsp garlic powder and 1 tsp salt to the sauce. Everybody enjoyed them - even my youngest who is our official enchilada-aholic.

This is very close to what my mom made growing up. I diced a small onion and sauteed it before adding the meat. I also added a small can of tomato paste, additional mustard (probably 2 or 3 Tbs), about 1 Tbs of worcestershire, 2 Tbs of brown sugar and a total of 1 tsp salt. I used ground turkey and let it simmer for at least 20 minutes to thicken up. Yum!

We used tilapia and double-breaded the filets and we really liked the texture and crunch but it needed more seasonings. Next time I think I'll add more salt.

I thought these came out rather well. I didn't have the rice cereal so I had to use corn flakes. I had 2 lbs of tenders and only used 4 cups of the crushed cereal and it was plenty. To the spices I added a teaspoon of poultry seasoning and then to the (olive) oil I added dijon mustard. I cooked them on a wire rack on top of a baking sheet (about 35 minutes total) and loosely covered them with foil for 30 of the minutes and then took the foil off for the last 5 minutes. They were very tender and pretty tasty. Using sour cream as a dipping sauce didn't appeal so I added some hot sauce to it - not bad!

I've made this recipe three times now. First time I made it per the recipe except that I had to substitute diced jalapenos for the habanero and I reduced the red pepper flakes to 1 tsp. We liked it but it wasn't quite right. Second time I used frozen cut peppers and onions and the moisture from those made the ground turkey crumble pretty much on its own - talk about a time saver! Instead of the habanero AND the tomato sauce I used a 16 oz jar of P@ce salsa verde and a 28 oz can of diced tomatoes (no chilis). I used a whole can of corn and two cans of beans and in place of the ground black pepper I used white pepper. I also subbed the paprika for smoked paprika. Now THAT was the trick! My guys (38, 12 and 4) LOVED it! Making it again according to my second try to take to a potluck and also some extra to freeze. Can't wait to see what everyone thinks!

I ended up frying my fish (both tilapia and walleye) in a pan after sprinkling the fillets with lemon juice and then seasoning them. Using the recommended amount of cajun was a little too much for my 4 y.o. I obmitted the salt and could see where adding any would make the fish too salty. I warmed up the sauce a little and it was okay with the fish but nothing too super special. I'll probably end up using it on vegetables.

This really turned out great and as much as I wanted to keep it true to the recipe, I found that I had to improvise due to other reviews and the fact that I used a package of ground turkey which was more than a pound of meat. So, I used 1/2 of a 14 oz can of enchilada sauce I had on hand in the bottom of the casserole dish before adding the tortillas. I quartered the tortillas and then made sure that the corners on the torillas went into the corners of the dish. Quartering them allowed more even coverage in each layer - just overlap them a little and it works great. I added a can of diced tomatoes with onion and garlic to the meat mixture to make sure it wasn't going to be dry. Rather than using taco seasoning I used 1 Tbs chili powder, 1/2 Tbs cumin, and then a little less than 1/2 Tbs salt and some ground pepper. I added the remaining canned enchilada sauce to the meat mixture and used a 16 oz bag of reduced fat cheese between the first and second layers. I then added a little bit of pepper jack cheese on top of the top layer of cheese. It turned out great and we did serve it with additional sour cream, some diced olives and some romaine lettuce.

These were super easy to make and I did double the recipe and used normal cupcake pans and ended up with 10 biscuits. They tasted pretty close to southern style biscuits although I found them a little on the salty side. I'd suggest using unsalted butter if you're sensitive to salt.

This was a rather simple recipe to make! I had six pounds of ribs so I doubled it and since I cooked both pans in the same oven I raised the temp to 350 degrees and the ribs came out tender and moist. I ended up using mostly homemade bbq sauce mixed with a little sweet Ray's sauce and since I didn't have any tomato juice I made my own sauce by putting a can of diced tomatoes in my food processor (only used a cup of the final product though) and the sauce was thick enough that I didn't need to baste the ribs because the sauce stayed on top for the most part. Entire family enjoyed and never even reached for the bottled bbq sauce because there was enough of the made sauce for the ribs that more wasn't needed!

We really enjoyed this sauce and used it on pulled bbq pork sandwiches and on western style ribs. Yum!

I was trying to find a recipe that would be close to what my BIL used to make as my husband raves about it and this (according to him) came pretty close. I used a the chili seasoning II mix recipe from this site for the seasoning part, used half hamburger and half ground turkey, ended up adding a can of chili beans and a can of mushrooms and was pleasantly surprised with the outcome. A keeper!

I was needing a chili spice mix for a chili recipe on this site that called for store-bought seasoning and this worked great. I cut back on the red (cayenne) pepper a little (maybe a teaspoon less) and increased the chili powder a little. Just the right amount of kick!

I used mayo for mine and splenda in place of the sugar. I felt like it could have used maybe a little more vinegar and maybe a different kind of vinegar (rice wine or white balsamic even) for a little more kick.

I ended up changing this a little due to what I had on hand and per other reviews.I used leftover rotisserie chicken I had along with leftover ham from the holidays, added about a cup of shredded monterey jack to the sauce while it was cooking, and cooked the onion and celery in some butter along w/the ham and chicken (to warm the meats) and used ziti noodles. I ended up using a mexican blend of cheeses on top. Everyone liked it - a glorified mac and cheese recipe that reminds us of the mac and cheese with ham that a nearby restaurant serves but they use gourmet cheeses. So perhaps next time I'll liven it up a bit with asiago and romano cheeses. Mmmmm.... Update: Made it again tonight and tripled the recipe (as I did before but forgot to say) and the noodle proportion (using penne noodles this time) is NOT accurate, even when tripling. I doubled the noodles and there wasn't much left in the box so you need to use a full box (13 oz or thereabouts). This time I put an italian 5 cheese blend in the sauce along with some extra romano for flavor and then am using colby jack on top.

I had to make some changes to this recipe. First, I didn't have yellow cake mix so I used white. Second, I used almost an entire can of crushed pineapple w/juice and didn't add the oil. I totally forgot to add in the allspice. Overall it came out kind of like a moist chocolate chip cookie that was pineapple flavored. It was good, but I think next time I'd leave out the chocolate chips and instead add in marachino cherries and coconut and some walnuts.

I made it per the instructions and the set of tips that Cathy posted afterwards and really enjoyed it. I ended up using Splenda rather than regular sugar and I added a little more vinegar to taste and tried to be conservative with the (yellow) onion.

I used only ground lean beef (no pork), frozen hashbrowns (that we thawed prior to using) and frozen onions and carrots that I had in the freezer (already chopped/grated), added some worcestershire and didn't use any msg and they came out very good and very close to the Lawry's that we get up in Marquette when we go to the U.P. Had to make more of the pastry though as I ran out before all the filler had been used up. The extras that we didn't eat went into the freezer for a quick meal in the future. Thanks!

Holy cow was this yummy! I used boxed crust mix just because that I made so much dough these past days that I wanted a break from cutting in shortening to flour but it worked fine. It all came together rather quickly and I did substitute some of the eggs with cholesterol free egg product and had to cut back on the cheese and egg/cream mixture just because I didn't have deep dish pans. Can't wait to dig into the second pie tomorrow for breakfast!

This crust worked well for me, both with fruit pies and with pasties (meat/veggie) pies. I used the shortening for the pasties I made and butter for the fruit pies I made and either way it worked well. The only thing really to keep in mind is that you need to add the ice water just a little at a time so that you can form the dough ball and it not be sticky.