I used an english cucumber and scraped out most of the seeds as mentioned in reviews and the consistancy was perfect. I ended up making 3 batches to cover a staff party, Chritsmas Eve and Christmas Day. The remarks were all "pleasant and refreshing". Thanks, I appreciated the quick and easy prep.

Good but not really burritos or even taco like... more simply like wraps. Very easy to put together. Didnt care for the tortillas dipped in egg although the flavour is worth expanding so I was thinking of scrambling up some eggs and adding it directly into the wrap instead. Give this about 3 stars as is but I think there is a lot of potential.

I made these as directed using 'extra hot' Asian chili sauce since the recipe did not specify and woohooo! Spicey! For the sake of my children I made a second batch of sauce without chili sauce and removed the ribs, shaking off the excess, to the new batch and let them go for another hour. They were perfect for us and they still had a very nice bite! I recommend you try this recipe making sure you use a sweeter chili sauce if your not wanting the heat! Thanks.

This is a definate keeper and dare I say I might be so inclined to make this my "usual" lasagna!!!!! I used no-boil noodles and an entire large bag of fresh baby spinach. So as not to scare the family I threw the feta right into the sauce and once the noodles expanded (approx 30 minutes)I topped the edges with some more cheese. Everyone, especially the kids, loved it! Thanks for sharing!

Seeing how I've made this ham several times I figuered I'd better give it the great rating it deserves. I ensure the temp is 325ºF or less and I gently cover the the ham (not the entire pan) with a piece of foil to prevent the edges from over cooking. I double the sauce, baste frequently for the last 45 minutes and serve the remaining glaze on the side. This is a no-fail recipe and today for the first time I switched out the honey for pure maple syrup and it got rave reviews all the way around. Thanks for sharing!

As is this recipe was fine especially when you're in a hurry... my rating is based upon my family as a whole. All four of us were indifferent to it. Wasn't bad, wasn't great, just something to eat because we were starving.

If you're looking for a cake that holds together well, is moist, plenty chocolaty and ices easily for great presentation, then this is the cake for you! I made this exactly as directed for my husbands 55th Birthday and it was definately gorgeous to look at and well received over all. The temperature and cooking time were perfect and when serving guests I would NOT change a thing, however, we found the texture was a smidge too dense for our personal liking and I will be eliminating an egg next time around. Thank you for sharing.

Made two tenderloins, one with bbq sauce and the other without. Although the bbq one was fine, everyone loved the just the herb seasoned one.. Both tenderloins were very tender and juicy... the cooking time is perfect. Thankx

I had several extra cans of pumpkin left over and was looking to do something different and kid friendly and I couldnt have picked a better recipe! This was the first time I ever made funnel cakes and until I found my rhythm, the first few were a little funky looking but let me say that the kids thought they tasted great, even my extraordinarily picky nephew loved them. Thanx for sharing, will make again!

This is a good all around brisket! I marinated and cooked 2-four pound briskets as directed. When done I removed one brisket and let rest to slice for lunches, fork-pulled the other and added the bbq sauce and let it simmer a little while longer. Very moist, tender and great smokey flavour. Everyone said they enjoyed it but didn't rave... will try again in the summer when I can throw it on the grill. Thanks

A fabulous tasting recipe! But "please" dont add the water! Mine was thin and I didnt even add water based on the most helpful reviews. I made this for a potluck last night and I'm going to try and make this again for a Send-Off party tonight.

I increased the brown sugar to 2T and used Hoisin instead of chili sauce. The flavour was great although I did overestimate the strength of the Hoisin and only substituted 2T, next time I will increase to ½ C. I let 5 boneless pork loin chops simmer for more than a half hour to ensure tenderness. Just before serving I quickly sautéed ½ a red pepper and ½ a white onion, both chopped into bite sized chunks, and added it to the pork. I will also add a teaspoon more of cornstarch next time as I felt the sauce was a little too thin for the ¾C yield of reserved juice. It really was an eye pleaser and a deliciously sweet indulgence… k

I made a test run of these before my planned party and they were well received. I like the flavour but found them a little bland. For the actual BBQ I added a half a large white onion and 2 garlic cloves minced, 2 tbsp hot sauce and 1 tbsp Worcestershire. Perfect.

After a crazy day of non-stop action, the birthday girl and her brother were having a hard time getting to sleep. I made this for them and they drifed off like babies! I used Splenda™ because my son reacts wildly to sugar and they both loved it. Thank you, thank you... I'll have to remember this for Halloween!

I've been seasoning my chicken like this for more years than I can remember, even when I'm adding cooked chicken to other recipes. One thing I do differently is to brown the chicken, both sides, on med-high heat, then reduce heat and simmer, adding a little water if necessary for a good 10-15 minutes. Juicy and tender every time.

I cut the oil back a smidge and tested one. Quite tasteless. I sprinkled more oil, salt, pepper and garlic. Bake another 10 minutes and served. These passed as ok with my husband and friend but are not making it to my recipe box. Apologies.

I scaled this to 6 to feed 2 adults, 2 teens with big appetites and 2 more youths and it made 25 slightly heaping ¼C pancakes which was perfect, only 2 were left over. However I dont think the conversion for 6 very works well. If I make them again I will reduce both b.soda and b.powder by ¼tsp and the milk (not the buttermilk) by a ¼C. I thought they were about a 3.5 but the kids said they wouldnt mind having them again. Thanks.

Though I wont compromise on the crust next time this still turned out beautifully. Two of my sister-in-laws were sitting on my deck waiting when we arrived home Sunday afternoon. I was distracted by talk as I made this and inadvertantly put the blueberry filling in first so I used only 1 package of cream cheese and whipped it as well as I could to make it light and increase the volume. It spread so easily; no one was the wiser and couldnt believe how delish it was for how easy it was to make... I didnt even have to write out the recipe for them! Thanx!

A real keeper! I cut the chicken crosswise into chunks rather than strips, dusted with flour seasoned with salt & pepper, then into the egg and finally into the parmesan I seasoned with garlic and onion powders. They browned beautifully in mild olive oil and finished, covered with foil in the oven that I had pre-heated to 350 and then turned off. I I kept the sauce separate and drizzled it over the chicken at serving time, with rice and green onion as a side. For the kids I made a creamy bbq-hickory dipping sauce that went over really well. Thanks, I really enjoyed it and I'm going to make it again substituting the chiken with fresh walleye/pickerel.

I give this a 5* but not for the reasons you might think! Please read on. The salad turned out nice. Since my diet really limited the content it wasnt much more than a basic pasta salad with green onions, cilantro and I added some cubed cheddar. I made the dressing with reduced sodium soy and held the pepper flakes and mayo, however, after tasting it I decided to add the mayo, thankfully, it made a great difference for me and I enjoyed it a lot. So here's the kicker and I cant believe the results: I used the basic dressing sans mayo and increased to ½ C reduced sodium soya (I even took a walk on the wild side and used the pepper flakes!) as a marinade for the pork! Fabulous! I loved it, I loved it, I loved it! I will try this again with chicken in the salad or as a marinade! Thanks