This was fantastic! I loved the flavor and taste. I was just looking for a quick marinade to throw together while I finished up some yard work before making dinner, and this was perfect. I used "grill cuts" shrimp, so they were very jumbo, and butterflied, but still had the shells and tails on. They were frozen and raw, so I thawed them under water for a few minutes and threw them in the bag. They cooked for about 8 minutes total and were perfectly done. For the marinade: I didn't use white wine, so I compensated with a tad more oil and a little bit of water. The taste was great!

Delicious! To start with, I didn't use lettuce, green onions, or peppers, and I didn't use the taco seasoning. I put this in a 2-quart casserole as I planned to bake it. I used the beans for the first layer, then the cream cheese/sour cream mixture for the second layer, homemade guacamole for layer three, diced tomatoes next, then sliced olives, then salsa (I used fresh chunky salsa and drained it well). I covered it entirely in shredded cheddar and baked at 350 for about 35 minutes. It was a total hit with everyone who was there, and I handed out the recipe to a lot of people who tried it. Thanks!

Absolutely delicious! Not too sweet, but just sweet enough. I use this as a dip/spread with a pumpkin loaf I make.

I can't believe I haven't been back to review this recipe! It is absolutely the best pot pie I have ever tasted, hands down. I follow the recipe exactly, except at the very end I cook it in a double crust and don't bother brushing it with the beaten egg. Other reviews will agree that this pie takes a lot of time to make, but it is so worth the time. I make two and freeze one for later, then bake it for about an hour the day we want to eat it. Everyone I've made this for goes back for seconds and wants the recipe. Try it - you'll love it!

My husband and I both have stomach ulcers and have to be very careful about what we eat. This chili was absolutely delicious! It tasted to us just like "normal" chili, but without the extra acid of tomato sauce. Here are the changes I made: I completely omitted the jalapeno, and cut the cumin down to maybe 2/3 teaspoon instead of a full tsp. I also boiled the chicken in the broth to cook it, then drained the broth into the sauteed mixture to boil while I cut up the chicken. I served this with cornmeal muffins, and it was an absolute success. Thanks for sharing!

These are delicious! I've made them several times since first finding this recipe, and they turn out wonderfully each time. Thanks for the great recipe!

I made this for my romantic dinner at home for Valentines day. It was a hit! We're not big toffee lovers, so I used fresh raspberries instead of the crushed candy. This was delicious! Thanks for the great but simple and easy recipe!

These are my most favorite cookies! I made them first about a month ago, and have since made them several times! They're great! After reading through most of the reviews, I made the following changes: I used 1.5 cups of peanut butter, .5 cup of butter, .5 cup of margarine, and 3 cups of brown sugar and 1 cup of white sugar. Also, I use between 2 and 3 cups of oatmeal (instead of 4) and break it down real good in the food processor. They are the perfect blend between chocolate chip and peanut butter cookies! Everyone who's had them likes them and asks for the recipe! The last batch I made, I ended up doubling because I got mixed up with the salt, so I made giant cookies and gave them to neighbors. To do this, roll balls that are 3-4 inches big, and flatten them slightly with your hand before baking. Again, these cookies are fabulous! Try them, you won't be disappointed!

One word: DELICIOUS! I grew up in Michigan, and all of my family lives there now. I have known of some great things to come from that state :), but I've never had a turkey quite like this! And the gravy was out of this world! I made it in a bag, and placed some stalks of celery and carrot sticks under the turkey. It was so tender and juicy and both turkey and gravy were the best I can remember ever eating. Thanks so much for the great recipe!

This was delicious! My gran used to make this for Thanksgiving dinner, and I had forgotten about it until I saw this recipe. I made it this year for my little Thanksgiving, and it was a hit! Thanks so much for sharing!

Since we don't have ramekins or custard cups, I improvised and made these in the ceramic mugs that came with my dish set. The mugs worked perfectly well, because they are rounded a little at the bottom. We went out to dinner tonight and saw these as a dessert. They were quite expensive, so I promised my husband I would find a recipe and make them for him tonight instead. They're great! I didn't have squares of baking chocolate, so I used 1/2 cup (4 ounces) of semi-sweet chocolate chips. (I followed the advice of other reviews and opted for semi-sweet instead of bittersweet chocolate.) Anyway, they did need to bake a bit longer than 7 minutes, but they're well worth the wait! Will make these again and again! Thanks for the great recipe! (And for making it easy to find with such a specific title!)

This was GREAT! I made it for company tonight (which always makes me a little nervous, trying a new recipe with company coming) but it turned out exactly as I was hoping. The only change I made was to use half soy sauce and half teriyaki sauce instead of all the soy sauce that was called for. It was sweet but not too sweet, and the meat was so moist! It tasted like I had marinated it. I did only end up cooking it for about 40 minutes and it was completely done, even a little more dry than I would have preferred.

This was DELICIOUS!!! I even made some mistakes and it was fabulous still! I added too many dehydrated onions to begin with, then forgot the water, so poured a little on top of each breast after I had already put the soup mixture on them (before the cheese. Anyway, it was great! We just ate it over rice.

This was a good pie! doubled the glaze and cut the sugar down 1/4 cup (total) after reading other reviews. Also, I made it in a graham cracker crust. Delicious! Thank you!

This was my first time making deviled eggs, so a nice basic recipe was just what I was looking for. I found the mixture to be rather dry and chunky, so I added about a tablespoon of extra mayonnaise, and that did the trick. Also, I didn't have mustard powder, so I used about 1/4 teaspoon prepared mustard, as well as Lawrey's seasoning salt instead of paprika, as I was out of that, too. Again, this is a great basic recipe. Thanks for sharing!

These were great as far as convenience goes, but they seemed to be lacking something. My husband commented he likes my plain old normal mashed potatoes much better. I did like them, so I will probably keep the recipe around, maybe just try some other tyoe of potato next time. Thank you for this unique idea of being able to finish them in the crock pot, I really appreciate the convenience it provided for my Easter dinner! Thanks again!

These were great! (I emphasize WERE!) I especially loved the tip from Denise to make sure and only boil for 1 1/2 min. in order to insure they turn out the way you want them. I have always struggled to make no bakes like my friends' moms, and now I finally can! Thank you so much!

This cake is so GREAT! I am usually not a big cake fan, unless they're really dressed up with extras. However, this one is SO moist and SO yummy that I keep eating "just a smackeral" every time I walk by it! This one is not only going into my personal recipe box, but straight to the front of the cake section! Now for the changes I made... After reading other reviews, I ended up using two cans of apple pie filling, instead of just one. And then I had written the recipe down wrong, so it didn't include any butter for the crumb topping. Somehow in my gut I knew it HAD to be missing butter. So I looked at my apple crisp recipe, which calls for 3/4 cup of butter, and just used 1 stick (1/2 cup). SO, after reading the actual recipe today, I see I added 8 TIMES the amount of butter I was supposed to have added... So the top isn't really a crumble, but it still tastes delicious! Thank you so much for such a wonderful recipe!

These pork chops were pretty good. I am only giving it 4 stars because it wasn't exceptionally great, didn't make us say 'wow' or anything. As other reviewers said, the sauce pooled in the pan. However, I used 8 thin chops instead of 6 thick chops, so they pretty well covered the bottom of the 9x13 pan. Since they covered the bottom though, it didn't really matter that the liquid ran off the meat, because the chops were still covered with it anyway. I imagine I will make these again, and I will probably try them again with thicker chops next time. Thank you for sharing!

This soup was great. I followed the suggestion of other users and used half chicken broth and half water. I also added about 10 pieces of cooked, crumbled bacon to it, as well as about a cup of chopped broccoli. And oh yeah-- I made this in the slow cooker. I cooked the potatoes, water, broth, onions and celery on "Low" for about 6 hours. (When the potatoes were tender.) I then stirred it up a bit with a fork to break the potatoes up and make a thicker soup. Then I added the cheese, and once it was melted, I added the milk/flour mixture, the bacon and the broccoli. I kept it heated until it thickened, and it was perfect for a cool day. Thank you! Note: If you decide to go the slow cooker route, it is important that you don't add the milk or cheese until the end. Otherwise, everything seperates and looks kind of gross. I also chose to wait to add the broccoli because it can easily overcook in the time it takes potatoes to cook.