I had high hopes for this recipe. I needed something that could be served at room temperature to take to my monthly card club, and I thought this sounded interesting. It came out of the oven an ugly beigey-pink color and it was all cracked on top. I had trouble cutting it into squares without it falling apart and the crust was so thin, it might as well not have been there. I didn't care for the taste or the texture, but I had my husband taste it. "You're not going to take this to Canasta, are you?", he said. I took a pea, cheese and pasta salad instead. It made a good story at the club meeting, though. Sorry, this was definitely not for me.

This was pretty good. I roasted a jalapeno along with the other peppers and added it to the dish. The skins of the peppers didn't exactly "slip right off" even though I allowed them to steam in a paper bag for a few minutes after roasting. The peeling process took some effort. And although I browned the chicken breast chunks and then removed them from the pan to keep them from over cooking, and put them back in with the cilantro, they still came out dry and tough. Next time, I'll use thighs instead. Otherwise, we really liked this. I think it could have used more heat, maybe some cayenne or an un-roasted, chopped jalapeno would do the trick. I will definitely make it again. Thanks, Suzanne!

I had a craving for turkey so I bought a whole bone-in breast. I didn't want it to taste like my normal Thanksgiving turkey, so I tried this recipe. It was wonderful. I have to admit that I left out the sage because I wanted the sweetness of the apricots and onions without any interference. This was a great, different taste for turkey (of which I'm usually not a big fan, I make it normally once a year). I'll definitely use this recipe again. Thanks Christine!

As others suggested, I used bourbon instead of vinegar and it was marvelous. I also used hot Asian mustard powder instead of the traditional English powder and it just gave the glaze a hint of a kick. My husband became very protective of the bottle of bourbon I brought home. He pictured me pouring the whole bottle over the ham. When I explained that I only needed a couple of tablespoons, he relinquished it and had a drink. Thank you Michelle, this was great!

We thought this was pretty good. I cut back on the cumin a bit and added a little chile powder and cayenne pepper. I don't think it needed quite so much oil. It was a bit greasy. When I make this again, I'll use less. Thanks for the recipe!

I grew up close to the Mexican border and I have never heard of this stuff. Salsa Verde and Pico de Gallo, but this? No. I was intrigued so I gave it a try. It was okay, a bit sweet, but certainly not Mexican. It must be an East Coast thing.

After tasting it in my head, I didn't like the idea of cumin, poultry seasoning and thyme. So I used cumin, chili powder and oregano. I also added a layer of grated cheddar cheese between and on top of the layers of potatoes. To keep with the southwest flavors I seemed to be building, I added a can of diced green chiles to the cream of chicken soup. This was a great budget meal and we liked it quite a bit. Thanks Jeslynn!

I have never been able to get brown rice to come out right. It never seems to get tender for me, but this recipe worked! I followed it pretty closely, only I used fresh minced garlic, cut down the butter to 2 tablespoons and just a sprinkle of seasoned salt. I baked it covered in a glass Corningware casserole dish at 375 and after one hour, it was done! And done perfectly. Thank you so much KAYLEEW. I can finally cook brown rice!!

I can't believe it, but I changed every ingredient in this recipe in some manner. I didn't have self-rising flour, so I used AP and added 2 tsp of baking powder. As per other reviewers, I used 6 T of butter, and increased the salt to 1/4 tsp. I put in over 1 cup of cheese (mostly rag-tag ends I had in the refrigerator) and 3 cloves of garlic. Instead of a cup of milk I used 2/3 cup of fat-free half and half. I put the flour, BP, salt and butter in the food processor and pulsed it until the butter was well incorporated. Then I put that mixture in a bowl and added the cheese, garlic and some chopped green onions, then the FF half & half. The dough was perfect; not too sticky and it kneaded beautifully. I baked the scones for 20 minutes at 375 and they were wonderful. Tender and flaky and galicky. Next time I may add more cheese, though. Thanks for the great base recipe, ANGG

I used WAY more dill than called for; probably a tablespoon, maybe more, but then I really like fresh dill. Also I added a couple cloves of pressed garlic. Instead of sugar, I used Splenda and olive oil instead of plain old vegetable oil. I thought the onion was just right. A nice, refreshing salad. Thanks, Michele!

I really liked this salad, but then I just love chickpeas (or garbanzo beans). I used 3 cloves of garlic run through a press and more vinegar than called for. I added one chopped red pepper and used green onions and LOTS of black pepper. I took this to work and had it for lunch two days in a row. Very good recipe. Thanks, Preetygill.

I didn't flour the shrimp. For one thing, I'm trying to cut down on carbs,and for another, why bother? Otherwise, this came out really good. I used WAY more garlic than called for (we just love garlic around here) and I used fat-free half and half (thanks Linda) instead of cream. I stirred about a tablespoon of flour into the half and half and that was all I needed to thicken the sauce. The lemon seemed to disappear into the sauce, so I squeezed a bit more in at the end of cooking. I served this over whole grain linguine (which looked awful in the package, but came out okay). I took the leftovers to work for lunch. Very good recipe, DonnaT. Thank you.

This corned beef came out great! I cooked it in the slow cooker for about 9 hours. I wanted to use the cooking liquid to cook the vegetables, but as is, it was a bit harsh. So I de-fatted and strained the liquid, added about 3 cups of water and around 2 tablespoons of brown sugar. And threw in a packet of Sazon just for kicks. This tamed the liquid quite nicely, and it make the carrots, onions, potatoes and cabbage taste great. Thanks for the recipe!

Believe it or not, I had all the ingredients for this sauce in my house. But my peanut butter never melted, after I stirred in the coconut milk, it turned a dark caramel color and sat there looking lumpily up at me. So I had to whisk in quite a bit more coconut milk to thin it out. I increased the amount of Asian curry powder, garlic and sesame oil. And I added some red pepper flakes, lime juice, cilantro and green onions. The sauce came out great, and I'm serving it with Thai Chicken Balls from this site. Thanks for the post!

I have been hard-boiling eggs a dozen at a time so I could take one each day to work to eat for breakfast. About a week ago, I suddenly could no longer look a hard-boiled egg in the face. This recipe was perfect to use up the rest of the eggs in the refrigerator. I only had six, so I made up the difference with diced ham and thawed frozen peas. I used non-fat milk (it's all I had) and added a few dried onion flakes to the milk/boullion mixture which I heated in the microwave to take off the milk's cold edge. I also added the tiniest dibble of Worchestershire sauce to the dish. I didn't mash the yolks, I'm way too lazy, but it didn't seem to hurt anything. This was really good and DH said it "hit the spot". Thanks for the recipe!

I followed this recipe pretty much as written, except I added a bit more cheese. It was good, but not spectacular. I'm not sure the attention it required was worth the result.

Even though I reduced the brown sugar to 3/4 of a cup, this was way too sweet. The breadcrumb coating got soggy too. Luckily my husband has a sweet tooth and will eat anything, so it didn't go to waste. I don't think I'll be making this again. Sorry.

This is an excellent recipe. I've been making it for years, only I leave off the nuts. It was a big hit with my co-workers when I took some holiday treats in to work.

I made this for my card club's annual Christmas potluck and the ladies loved it! As other reviewers suggested, I pre-cooked the mushrooms. I also chopped the shrimp a bit, put mozzarella on the bottom and on the top of the shrimp and garlic butter; minced the mushroom stems in my food processor and sauted them with a little white wine and put them under the shrimp. I topped them off with a light sprinkling of freshly grated Parmesano Reggiano and toasted panko crumbs, then poured all the rest of the garlic butter over the whole thing and broiled it. One lady said it was like a bite of shrimp scampi heaven. Thanks for the recipe, ambibambi!

I dredged the meat in some flour and browned it first. Then I added a tablespoon of tomato paste, browned it, then added the onions and garlic. Then the beer (I used Killian's Irish Red) and about 1/2 cup of water and some beef base. This meat was no where near done in 30 minutes. I had to simmer it for about an hour and a half to get it tender. The cooking liquid had a nice beefy flavor until I added the Worchestershire sauce and thyme. These two ingredients did not blend well together. They gave the dish a sharp, almost piney off-flavor that we did not care for. I used carrots and peas instead of potatoes and I think this would have been good without the W-sauce and thyme. If I were to make this again, and I'm not sure I will, I would put in a bay leaf instead. Thanks for the post.