I had higher hopes for this recipe. I made it as something simple to set around for a party. I think it tasted like goldfish crackers with powdered ranch on them. Judging by how many I threw away at the end of the night, everyone else disliked them also. I don't think I'll even bother trying to adjust the ingredients for a different result.

I give this five stars after the salt modification (reading other reviews, I added 1/2 tsp for the marinade, as well as 1/2 tsp for the sauce). I thought that was perfect. If you like spicy food, the spice is perfect. If not, cut back because it is quite warm! Also, I know its typical of the region, but I didn't care for the cinnamon in it. I didn't think you'd actually be able to taste it in the final result, but you could. Next time I will leave it out all together (just personal preference). This recipe is awesome!!

We loved this recipe. I served them at a party and all the people who hate venison loved them. I did add a small slice of pepperjack cheese between the venison and jalapeno, which I liked. It was also 3 degrees the night of our party, so I cooked them in the oven (400 degrees for about 20 min) and they were very good. I would think they'd be even better grilled, as the recipe suggests. I would recommend this recipe to anyone who has game in their freezer to use up!

I was very excited about making this dip, we love buffalo wings and the recipe has gotten rave reviews. But we did not care for it! I made it for a party and there were 14 of us who did not like it! I made it exactly as the recipe says, so my finished product couldn't have been that different from everyone else's. I think it may be too much hot sauce as some other reviewers have mentioned because it tasted like creamy vinegar. I won't be experimenting to make it work, I don't think it would be worth it.

This was an excellent way to prepare venison roast. There was a faint taste of game in the finished product.. enough for those who like it, but minute enough for those of us who don't. The only thing I changed was that I added a tsp. of minced garlic, because we have garlic on everything. By the end of cooking time, there wasn't much liquid left to make gravy, so I just added water, cornstarch and boullion to what liquid was left and it was very good. It's a great new game recipe, it will be a regular for us.

I followed this recipe exactly and thought it tasted great! I did have a problem keeping it edible though. After awhile in the fondue pot it was one solid piece of rubber that was impossible to dip anything in. No one else seems to have this problem, so if anyone can tell me what I did wrong, I'd like to know! I tried the lemon juice to break it down, and that didn't work either. The recipe tasted great, though!

I seem to be in the minority, but I didn't care for this recipe, and neither did anyone at our party. I followed the directions exactly, and I thought it just tasted like warm jalapeno cream cheese. Everyone else on here seems to like it, so I'd say its worth a shot to try!

These potatoes are awesome! I followed the recipe except that I used russet potatoes and 4 cloves of garlic (boiled in the water with the potatoes). I also used a mixer to whip in the rest of the ingredients before putting them into the slow cooker. I was a little leery about adding so much sour cream and cream cheese, so I added it a little at a time. I ended up putting all in that the recipe called for. All they do is enhance the dish, they do not overpower the potatoes at all. This is also a wonderful recipe to take to holiday potlucks because it stays warm. Oh, and I also followed another reviewers suggestion to put a dish towel in the top to absorb the moisture and it worked wonderfully.

I thought a baked potato was the same regardless of how it was cooked. This recipe changed my mind! It flavors the whole potato. My guests didn't know that I made them "special" but kept saying how much better they were than normal. I had huge potatoes, so I cooked them at 300 for 2 1/2 hrs. If they are big, start them early because you can always keep them warm in the oven. Also, I don't like crispy skin potatoes, so I followed the instructions but wrapped them in foil individually to cook. Awesome!

I had high hopes for this recipe, so I didn't change a thing. It was wonderful! Like others have said, the amount of sauce was enough and went well with rice (and pasta too, I would imagine). As long as you pound your meat thin enough the cook time will be plenty. Great recipe, even for beginners!

I agree with some of the previous posters that this is a good basic recipe. I did not think there was enough cilantro or garlic the first time I made it. This last time I added about 3 more sprigs of cilantro, 1 tsp. of minced garlic and 1 TB of lime juice. This improved it quite a bit and by the next day the flavors had mingled well and it was a bit more wet.

This recipe was good, but I don't think it was 5 star good. I had two large chicken breasts, so I butterflied them. I don't think that thick breasts would work well with this recipe. I did not take the other reviewers' advice to double the sauce, so I really didn't have any. It was also a bit too sour for us, so if you're not a huge fan of lime, cut out a TB or so. It was very quick to make, and I made it into a light dinner with brown rice and brussel sprouts. I'll make it again, but it is just not one of our favorites!

This was a great recipe for Swiss Steak. I love cooking with wine, so I added 1/2 cup of Burgundy and thought it added a lot. Also, I had to simmer mine for just over an hour until the meat was tender. Throw this on some mashed potatoes and you have an awesome comfort dinner.

This is a great recipe for camping. The ingredients are easy to pack into camp and there is no cleanup needed. Its even easier if you cut everything up before going. I have always made it on the campfire using ground beef, this was the first time I tried it with sausage. It was very good. I would have to recommend buying good sausage, nothing generic. This gives it a much better flavor. Also, adding garlic powder helps it out quite a bit.

I was so impressed by this recipe! I followed the instructions exactly except that I added some monterey jack cheese along with the mozzarella. This makes the cheese creamier, not as rubbery as mozzarella tends to get. That was just personal preference, but you may want to try it. The vodka sauce with it was stellar!! Along with some soup, this makes a great lazy night dinner.

I made this for a potluck and about 90% of the people did not like it at all. I really liked it and would make it again just for myself. I followed the recipe exactly. This may be one of those recipes that people either love or hate, with no middle ground. You'll never know unless you try, though!

I was looking for a decent way to cook my root vegetables and chose this recipe because I thought the combination of veggies and spices sounded good. I honestly didn't care for it. The spices together were mediocre and I did not care for the way the rutabagas and parsnips tasted. I suppose that if you like these vegetables unflavored, you will like this recipe. I prepare them more heavily spiced.

I hate making stuff from boxes, but a last minute potluck forced me to make some boxed brownies, so I used this recipe to dress them up. They were awesome! The amount of choc. chips was perfect, so don't add any more. I also didn't have frosting to put on them, but they really didn't need it. Try them, they are awesome!

These are really a great item to take to a potluck or party. I have made them about 6 times and modified the brown sugar amount, for personal preference. For one bag of wienies I only use about 1/3-1/2 cup of brown sugar. I found 3/4 to be overwhelmingly sweet. Also, make sure to use decent bacon, because the more fat the bacon has, the less flavor (and more grease) it produces. I cook them in the oven as the instructions say, then take them to parties in a crockpot on low, just to keep them warm. They never dry out in there, even by the end of the night.

This was a good basic recipe for gnocchi. Although the gourmet gnocchi I have had did not have much seasoning, I added a bit. While smashing my potatoes, I added about 1/4 tsp nutmeg, 1/2 tsp salt and 1/2 tsp garlic powder, along with a bit of pepper. This is just personal preference. As other reviewers have mentioned.. make sure you cook your potatoes just right. They should be tender, not mushy. Too much or too little flour correcting your potato problem will ruin your efforts.