always a hit to wherever i bring it! the longer the Ranch mixture sits the more flavor it gets (The instructions call for it to sit for at least an hour) so I make it at least an hour before it needs to be assembled. Make sure you give your crust plenty of time to cool.

Martha Stewart's Pate Brisee recipe is by far superior to any other pie crust recipe I've tried. Other then that I followed the filling recipe to a T. Next time I'll add a little vanilla. It was good, but I think could be better with a bit of vanilla. It's not a particularly deep dish ooey gooey pie recipe. Just your standard pecan pie.

Doubled the cheese. I was concerned about the reviews that mentioned the strong sour cream flavor so I threw in about 2 C of cheese into the bean mixture and then another 2 C ontop. Other then that followed the recipe exactly and got nothing but rave reviews. I'm not an onion fan and was worried about them not cooking enough. Chopped them fairly small and it was perfect.

Absolutely amazing! SO glad I finally took the time to make this! I just bought cheap sandwich bread and left it out for a day and it worked out well. Made it easier to cut once it was a little stale. Left out the liver and added an ENTIRE can of stock. That's right, an entire can. When my grandma makes her dressing it almost looks like soup when it goes in the oven and it comes out very very moist. i don't like it quite that moist. Putting in an entire can (cook it uncovered and stir a few times while it cooks) made the moist level exactly how I like it. Baked it at 350 for about 45 min. DELISH! I'd also go ahead and throw in the entire bag of dried cranberries. they're yum. Thanks for a great recipe!

I'm one of those anti-heat weenies that can only handle the most mildest of salsas at best (or what my husband calls "tomato juice") but I had a craving for these after a tiny bite at a party (which was followed by lots of soda, bread, and queso). After much research this is what I found: 1) the older the jalepeno, the spicier. The older the jalepeno the more little white flecks on the surface. Buy peppers with the least amount of white flecks. 2) as you seed these run it under cold water, then let them soak in water for about an hour. changing the water frequently. They had absolutely no heat and I ate a PLATEFUL of these! I also wrapped a few in bacon just to see. It was a little overpowering (and I LOVE bacon). I like the ones without better. They are DELISH!!

I'm one of those anti-heat weenies that can only handle the most mildest of salsas at best (or what my husband calls "tomato juice") but I had a craving for these after a tiny bite at a party (which was followed by lots of soda, bread, and queso). After much research this is what I found: 1) the older the jalepeno, the spicier. The older the jalepeno the more little white flecks on the surface. Buy peppers with the least amount of white flecks. 2) as you seed these run it under cold water, then let them soak in water for about an hour. changing the water frequently. They had absolutely no heat and they are DELISH!!

Definitely a 5 star recipe for taste and simplicity! SO much easier and faster then making an entire cheesecake!! I don't like using Nilla Wafers as a crust since they get soggy so this is so much better. Watch them as they cook as every oven is different. They will be puffy and slightly jiggly when ready. As they cool they sink down in the middle and allow for toppings! A wonderful base for a million creative options. some i've tried... 1) mix in a cup of mini chocolate chips into batter. when cooled drizzle chocolate or caramel on top. 2) after cooled microwave 1/2 C of seedless raspberry jam for 25 seconds, stir, and top. melt white chocolate and drizzle on top of that. 3) use canned cherry OR blueberry pie filling. 4) use Oreo crumbs instead of graham. The ideas are endless!

The filling is absolutely unbelievably melt in your mouth amazing! Even for a mere "mushrooms are just ok and sometimes I pick em out of stuff" kinda eater like me. No, the wonton wrappers are not ideal but oh so easy it makes up for it! A few hints about wonton wrappers. They are NOT all created equal!! The kind from regular grocery stores are often thin and cheap thus harder to use and more chance of ripping. if you get a chance, get some from an actual asian market, however the "nasoya" brand from wal-mart are better then others. It makes a HUGE HUGE HUGE difference! For all of those who lost filling... 1) USE BETTER WONTON WRAPPERS! 2) you MUST make sure that every tiny part of the 'seam' is completley pinched shut! 3) do not over stuff or the filling will burst the seams. 4) squeeze all of the air out. That promotes ripping! A change I think I'll make permenant is to add some chopped spinach. Defrost, squeeze out all the liquid as possible, mix in when you add the cheese. To seal I just used beaten egg, no milk. Topped it off with "newman's own" vodka sauce. compliments it nicely! YUUMMMMM!

VERY IMPORTANT: there are 2 kinds of spring roll wrappers! DO NOT get the kind made of wheat flour from the freezer section that look like egg roll wrappers! Rice wrappers are thin, clear, and feel just like a dry noodle. In fact, the asian store I went to stocked the wrappers in the noodle aisle. You just have to moisten the wrapper in hot water for a second or two, NOT 20. It will feel hard but by the time you layer the ingredients it will have softened. Great recipe!

VERY IMPORTANT: there are 2 kinds of spring roll wrappers! DO NOT get the kind made of wheat flour from the freezer section that look like egg roll wrappers! Rice wrappers are thin, clear, and feel just like a dry noodle. In fact, the asian store I went to stocked the wrappers in the noodle aisle. You just have to moisten the wrapper in hot water. It will feel hard but by the time you layer the ingredients it will have softened. Great recipe! I thought the herbs were a little strong. I would have preferred more lettuce. I also added shredded carrot and thinly sliced cucumbers. Made a huge difference.

We JUST got back from Greece and I was already craving tzatziki! Have to say not the absolute best I've ever had (I've had some pretty amazing tzatziki) but I'd have to say pretty darn good and still worth 5 stars. I didn't have any cheesecloth (not sure what it is...) so I lined a colander with coffee filters and put it over a bowl for a few hours. This is a crucial step if you can't find authentic Greek yogurt! (which I couldn't) The real stuff is much thicker so straining the liquid out is important. Everyone loved it! Great dip for gyros, souvlaki, pita, etc. A great way to make good souvlaki is to get a pita, use the "Greek Chicken" recipe submitted by Karen, a wedge of lemon, a few tomato slices, and a healthy dollop of this tzatziki! Voila, delish greek meal!

MMmmm!!! I've used a million different waffle recipes that were all good, but the additional eggs in this one makes them extra fluffy. They were perfectly crisp on the outside and soft and airy in the middle. I didn't think they tasted too eggy either, which was as concern. I think this will be my standard recipe from now on!

i followed this recipe exactly and was pleasantly surprised. the poblano sauce is not spicy but flavorful. if there was something i would change i would make a little more of it. i (unlike several reviewers) fried the tortillas and they were my favorite part so i would recommend it! And I stuck the pan in the oven for about 10 min to melt the cheese. Truthfully I didn't love it (it wasn't bad, just not amazing) but my husband did so I went ahead and gave it 5stars.

this is definitely one of the most incredible meals i've ever made! the meat just melts in your mouth! it was so tender and flavorful the sauce almost takes away from it. 25 min for the internal temp to hit 125 was way off for us, it took closer to 40 min! keep in mind too that some roasting pans cannot go on the stove top. i served it with bacon wrapped asparagus (since we had the rest of the pkg left). amazing!

yummy! followed the recipe exactly and it was great as is. My husband feels that wings should always be spicy so i split the sauce in 2 and put cayenne and red chili paste in his half. he loved it! baked them on a rack on top of a foil lined sheet so they'd cook on both sides. next time i may flip them halfway so they'll be nicely glazed/sticky on both sides.

oh my gosh... ooey gooey caramely goodness! use a large pot because it bubbles several times it's size and you don't want to waste a drop! (or make a horrible mess) Excellent on pancakes, ice cream, or eaten straight out of the pot with a spoon. Oh wait, did I say that? :)

I followed the recipe exactly, except that I subbed ground venison for beef and added more peppers because my husband likes his chili spicy hot. Got LOTS of great compliments!

Wow, this recipe is absolutely amazing!!! Don't use that icky chemical flavored pre-made pie dough unless you absolutely have to. Martha Stewart's Pate Brisee is unbelievable and makes this pie to die for. 5 starts as is. But to make it even easier... I bought chicken tenderloins (cheaper) boiled them whole and shredded them with my fingers (you get more sauce inbetween the shreds). I also added a can of Cream of Chicken soup for extra creaminess and sauce. I also think it's better with some diced potatoes. Last but not least, just buy the frozen mixed vegetables bag (already has carrots, and green beans, etc). Throw them in with the chicken about 5 min. lots of rave reviews. Even for leftovers!

I make several batches of these every Christmas for my students. People keep telling me that lots of kids don't like gingerbread cookies but I get nothing but raves! I'm a huge recipe tinker-er but this is good enough to leave alone. It is a little on the spicy side so a good coating of powdered sugar icing sweetens things up a little. Very very tasty!

Absolutely delicious! When you first mix it all together it seems a little thin. Give it a minute! Once the rice cooks and the roux does its job it gets VERY thick, almost too thick. I always though roux was supposed to be a 50/50 butter to flour ratio. I used her measurements but only used about 3/4 of it. It was STILL very thick. Esp the next day. I've also added diced onions and carrots. Very very tasty!