This is pretty simple, and tasted decent. Like some previous reviewers, I love cheese and ramen (only have the latter once in a while), but had never thought of putting the two together. I made this twice, exactly as written, using "oriental flavor" ramen. One minor complaint is that the cheese takes a long time to melt, and the results were pretty "sticky". So I can see why other reviewers either put this in the microwave for a little bit, and/or added a little dairy (milk, sour cream, etc.). Those finishing touches would give this a creamier consistency, and merit a better rating. This is a good starting point, but, as is, it's just okay.

These are great sandwiches, but I must say that they're not the best grilled cheese sandwiches I've ever had. Still, I made this 8 times over several days, using up almost a whole loaf of sourdough bread. I made it exactly as written; the "outside" step is a little messy, but kind of a neat idea, and works well - the outside becomes golden and slightly cheesy. I'm not sure I'd ever made a grilled cheese sandwich in a skillet before (though I think that's the usual way), but it works well. I enjoyed this recipe and highly recommend it.

I made this twice, exactly as written. I'd never had anything like it. It's deceptively simple, and was very tasty - a nice surprise. I think I might agree with the many reviewers who reduced the amounts of honey and perhaps the vanilla. I thought maybe those flavors were a little too strong. But overall I loved this drink. It served as a nice nightcap, with a taste reminiscent of white hot chocolate. I highly recommend this.

I've made this twice, both times opting for parsley instead of cilantro, since I had some to use up. (I'm pretty sure that cilantro would taste better to me, although the parsley was an interesting, different taste.) I'd never bought them, but I did manage to find a can of stewed "Mexican style" tomatoes. So I pretty much made this exactly as written. It tasted OK, and to be sure, it's full of veggie goodness. But to my tastes, it's not the kind of salsa I like. I prefer hot and hotter salsa, and this was very mild. I like pretty liquid, or maybe slightly chunky salsa, and this is quite chunky. And I still haven't found a black bean salsa that's impressed me much. So I'll give this an "OK" 3-star rating, but it's far from the best in my opinion.

I made this tonight and thought it was okay, but nothing special. I was pretty hungry so I ate all 4 servings myself. I did make it exactly as written. If anything, I'd say there was a bit too much butter and oil here. The other spices were kind of mild. I would've liked a much more savory, if not spicy dish. (I usually read all previous reviews before posting my own, but I'll skip all 125 previous reviews this time.)

This is a pretty good dish - not my usual 4-star rating, but I didn't want to give it a 3 (meaning "average" or "just okay" in my book). I made it exactly as written, except that the baking time was a lot longer for me (since I live at a high elevation). Even at 70(!) minutes, the center was still a bit wet when I did the knife test, but I stopped at that point. This has a nice consistency, maybe like a soufflé or quiche (I'm not sure about the exact definitions of those). I can't say that I noticed the garlic or Worcestershire, but the onion was nice, and the parsley flavor surprisingly so. And for me, the cheese was the best part. Some previous reviewers have called this "bland". I might say that it's kind of mildly flavored, but it's supposed to be a side dish after all, and I think it can serve very nicely in that role.

These are great appetizers (actually just a snack in my case), and very easy to make too. This was actually two recipes in one for me, as the pesto I used was homemade from another recipe (not from Allrecipes, I must admit). This was also the first time I'd ever bought pitas; I'm not sure I'd ever even eaten any before. I made this six times (once for each pita in the package). Splitting the pitas into two rounds was a little tricky for a beginner - perhaps mine were thinner than average - but I managed. I baked the first batch for 10 minutes, and the remaining ones for 12. At 12 perhaps they were a little bit too crispy, but they were all good. I gobbled each batch down with pleasure. I highly recommend this recipe.

This was kind of a disappointment, and I made it almost exactly as written. I don't know what went wrong. I couldn't find sole, so I used "arrowtooth flounder", and just under a pound (0.93) of it. I didn't think I had a skillet big enough (the fillets were long), so I used a "saucier" - the fact that it's a lot taller than a skillet wouldn't have affected the cooking, would it? I cooked the fish for the full 15 minutes (it didn't seem to flake well enough at 12 minutes) and it came out very mushy. And the sauce was pretty watery. Good thing I served it on basmati rice to soak up the juice. If I were to make this again, I'd try cooking it UNcovered - perhaps all the trapped moisture was what made things so wet. I've only cooked fish a few times so maybe I can do better, should I try this again.

This is a fabulous sandwich. I've now made it two days in a row. It's also the first time I've used my panini press, and perhaps the first panini I've ever eaten (I'm not sure). I made it exactly as written. I was lucky enough to find a "sourdough square" loaf whose label said "The perfect bread for paninis," so I knew I was on the right track. This was also the first time I'd used my bottle of "Ground Red Chipotle" (which tastes noticeably better than generic "chili powder"). This is a little messy to make, and even though my bread slices were fairly large, the sandwich was almost overstuffed, so I might use smaller chicken breasts in the future. Also, even though I like Caesar dressing, I think 1/4 cup (i.e., 4 T.) is too much, so I might cut it down to 3 or even 2 T. - the sandwich was a little too wet for my tastes. Still, and despite the fat content, this was a wonderful treat, and a great introduction to making my own paninis.

This was fairly good. It didn't wow me, but this was probably the first time I've ever eaten marinated mushrooms (I used to hate mushrooms, and even afterwards avoided this "weird" kind of dish). I made it exactly as written - though I didn't have freshly-squeezed lemon juice, but used the bottled kind. I'd also never stemmed mushrooms before - I just leveled them off instead of cutting into the mushroom caps. Perhaps there was too much parsley - not that I minded the taste, but it was more of an appearance/texture thing. But I don't agree with some previous reviewers' complaints about too much salt or lemon juice. I might not make this recipe again, but it was a nice introduction to this kind of dish, and since I like mushrooms a lot now, I'll probably eat, if not prepare, marinated mushrooms again.

These were great. I managed to make the 12 servings last for 11 days' worth of desserts (doubled up once!), and I didn't get tired of it. I usually read all previous reviews before posting my own, but seeing as there are 715 before me, I'll skip it this time. These were quick and easy, and I made them exactly as written. I used creamy (smooth) peanut butter; it didn't say whether to use crunchy instead, but I don't like that as much anyway. These also keep very well in the fridge. The graham cracker crust did have a slightly grainy texture to it; it was good, mind you, just a little unusual. I will recommend this recipe when I get the chance.

I've only had biscuits and gravy a few times, and it's never wowed me, but this gravy was pretty darned good. I'm not sure, but it might also be the first time I've ever made gravy from scratch. I made it exactly as written, using a white onion, exactly 1 tsp. garlic powder, and 1 cup of milk. I also shook on some salt and ground white pepper, but the results tasted a little too salty/peppery; maybe the sausage already had these ingredients, so I'd omit them next time. One thing I definitely noticed was that the gravy thickened up very quickly and was not very liquid at all; that's why so many reviewers have said that more milk is needed. Still, I had this for 2 consecutive breakfasts, served over a package of ready-to-bake refrigerated homestyle biscuits, and enjoyed it a lot. I'll probably make this again soon, and I do recommend the recipe. Thanks.

I thought this stuff was pretty blah. It did mark the first time I'd ever cooked dried beans (prepared according to the package directions). I made it exactly as written, using ground sirloin (90% lean) for the ground beef. A little salt and pepper, and the diluted beef bouillon, are still not nearly enough spices to make this a tasty Mexican-style dish. I ate the first few as overstuffed tacos, but it was pretty messy, so I ate the rest with a knife and fork, like a tostada. One complaint is that I found there were way too many beans for 10 of these. I thought I was generous when ladling the beans on, and when it was over I still had two full bowls of a bland "beans in beef broth" soup left over. This recipe has potential, but as written it's only a vague approximation to a great dish. Lastly, I'd always known these as "chalupas", but maybe you're just having fun with the name of this recipe.

I'd heard of migas for a while now, but had never eaten it, let alone cooked it. I've made this twice now, and it's pretty good. I made it exactly as written, soaking the tortillas for 10 minutes, and sauteeing the onions and ham for 5. I also used homemade tortillas (made from "masa harina de maiz"). Like another reviewer said, this turned out as a bit of a scramble; I never noticed until just now that the recipe photo shows it served as wedges - I might try that sometime. This made two decent-sized breakfasts for me, and certainly offers room for experimentation, though it's good as is. Adding picante sauce, salsa or the like on top of the results is a must, in my opinion. I'll be making this again, as it's a good way to use up extra eggs and corn tortillas.

This was pretty good, and a novelty for me. I'd never heard of oatmeal pie before, and with 5 different recipes on this site, I guess it's a popular regional item somewhere. I made the recipe exactly as written. I did use a store-bought graham cracker crust, and the corn syrup was "with real vanilla" (I've only used corn syrup once before - perhaps it usually comes with vanilla, but I notice a number of previous reviewers added their own vanilla). I baked the pie for exactly one hour, at which time it passed the knife test. It's pretty rich and gooey - I made the 8 slices last for 7 days. It's quite good - I told friends it's a bit like a gooey oatmeal-raisin cookie, minus the raisins, in a pie form. I imagine the chocolate version tastes awesome; perhaps I'll make that soon.

I've made this twice now. I'm only giving it 3 stars because it's decent, fairly good, and not "great" or "awesome". I made it exactly as written, and I used homemade tortillas (from a bag of "masa harina de maiz") for this. The results came out a bit wet, even after 45 minutes. Leftovers were a bit better than the first plateful. I found it pretty mildly flavored, and hardly spicy at all. It is quite easy to make, and has that comfort-food feel; it's just that it's nothing extra-special, but I'd still recommend that people try this at least once.

This was very good stuff! I think I made a version of this a few years ago and don't remember being all that impressed. But this time, with this recipe, I enjoyed it a lot, over four days. I think I'll still always prefer the Tex-Mex, blazing hot kind of chili, but this really grew on me. I used 96% lean ground beef, and a little over 2 lbs. of it (2.13 to be exact). I used two medium-sized yellow onions, and cut a 1-oz. baking chocolate square in half. I put it all in a slow cooker, and since it only has high and low settings (no medium-low), I cooked it on low for the full 5 hours. I served the results over spaghetti. The chili was pretty spicy, and watery, but that's the idea, I gather. The sheer variety of spices might have been lost on my particular palate, but it all tasted good. I'm going to make another batch tomorrow!

This was pretty tasty. I ate the whole thing by myself, in a bowl, not even bothering to serve it over rice. (I usually read all previous reviews before posting my own, but I'll skip the 177 previous reviews this time.) I used 96% lean ground beef, light brown sugar, and unbleached flour when I made this. The only minor hitch was that I used a medium-large white onion and it resulted in way too much diced onion for this recipe. I'd recommend a small (but not "pearl") onion. The amount of sauce might have been a little too much in proportion to the meatballs, for my taste, but it had a very nice sweet/sour taste, and thickened up well (have to make sure that the flour is thoroughly mixed in, though!). Quite a nice recipe, thanks.

This was great stuff. I made it exactly as written. (The pepper was ground white pepper, and the cheese was mild cheddar.) I baked it for the full 50 minutes and it still slightly failed the knife test, but I was pretty hungry by that point so I took it out. It tasted very good the first day, and the reheated leftovers the next 3 days may have tasted even better, I think. I can see how other reviewers thought it might taste a little bland - not many spices here. But I also agree that it can be a good base for additions and changes. As is, I'll give it 4 stars, and I will probably make it again soon.

I've made this 3 or 4 times, and am surprised to find that I forgot to review it until now. It's not a fabulous recipe, but still pretty tasty. I started with a "Cure 81" boneless half ham. And I've never seen a 6 oz. can of frozen orange juice concentrate, so I just measured half of a 12 oz. can. After basting every 10 minutes for the full hour, the "glaze" is still mostly in the roasting pan and not on the ham, although it does thicken up later and is better on the leftovers. The ease of making this recipe, and the fact that so few ingredients add such great flavors, are the major pluses of this recipe.