I didn't have the time to fry all the tortilla triangles, so I used Tostitos lime flavored chips instead, and they seemed to work out fine. While the meat was cooking, I added a packet of Sazon and some minced garlic. I left the avocado, sour cream, tomatoes and jalapenos on the side, and let everyone put their own toppings on each serving. We all liked this very much and I will make it again. Thanks for the recipe!

I only used one can of cream of chicken soup and about 3/4 of a cup of sour cream, but I doubled the cheese. Also, I didn't have any cornflakes, so I used rice crispies. Just tossed them with a couple tablespoons of melted butter and a little garlic powder (they still go "Snap, Crackle, Pop" even when you pour butter on them). This worked out very well and we all enjoyed this casserole very much. I served it with meatloaf and sugar snap peas with mushrooms. Thanks for the recipe!

This was a good base recipe, but it needed some changes to the cooking/marinating process. I know from experience that if left too long sitting in soy sauce, the meat becomes de-natured and slimy. I also didn't like the idea of all the vegetables sitting in soy sauce for hours. I marininated the meat in 1 Tblsp soy sauce, a bit of minced garlic, sesame oil, cornstarch and 1/2 tsp baking soda for about an hour. I stir fried the garlic, some ginger and the red pepper flakes in very hot peanut oil for about 30 seconds, then added the onions, leeks and carrots (which I grated) and stir fried them for 3 minutes or so. I removed the vegetables from the pan, added a bit more oil, and stir fried the meat until it started to become crispy. Then I poured the sauce to which I added some sherry, more sesame oil and 1 Tblsp cornstarch over the meat and simmered briefly until it thickened. Then I returned the vegetables to the pan and stirred them into the sauce. This came out great. I served it with leftover sesame noodles and my family liked it a lot. Thanks for the post.

This was very, very good. I used red leaf lettuce instead of the iceburg, and added nori strips as others suggested. My husband used to work in a sushi bar a long time ago, and he said the flavor was very close to a California roll. I served it with Thai Chicken Tenders, and the salad was the best part of the meal by far. Thanks for the post!

Boy, this recipe needed a lot of help to be palatable. First of all, sesame oil is not a good choice for browning anything. It is strongly flavored and has a very low smoking point. Most Asian recipes use it as a flavoring ingredient, not a frying medium. I used peanut oil to brown the chicken tenders after seasoning them with salt, pepper and Asian pepper spice. After browning, I removed them from the pan to prevent over-cooking. The sauce was way too thick and I thought the flavor rather one dimentional, so I added one tsp sesame oil, ginger, garlic, soy sauce, rice vinegar, 5-spice powder and a little water to thin it. I heated the sauce in the skillet, and when it was hot, put the chicken tenders back in. They were okay, but not very Thai,IMO. There are better recipes on this site. Sorry.

Well, I'm going to add my 5 stars to the 413 other reviews. This chili was great! I cut the recipe in half except for the tomato paste, and since it looked too thick, I added a can of beef broth. Otherwise I stuck to the recipe. My daughter and husband were sneaking spoonfuls of this chili right from the pan while it was cooking. I'm lucky there was any left to serve for dinner. Definately a keeper. Thanks for the recipe.

If prepared as written, I don't think this would be very good. Canned soup and raw onions? I followed the advise of other reviewers and sauted the onions and garlic in 1 tablespoon of butter. Then I added another tblsp of butter and the flour and made a roux with fat-free half and half (thanks, Lin), then I added the canned soup along with some Worchestershire sauce, red pepper flakes, paprika and nutmeg. Once this mixture was hot, I added 2 10 oz bags of fresh spinach, stirred it in, covered the pan and allowed to cook for about 10 minutes. Once the spinach had wilted, I added some freshly grated parm and poured the mixture into a casserole dish. I topped the spinach with bread crumbs and more parm and baked it for 20 minutes. This barely resembled the original recipe, but it was delicious. Thanks for the basic idea.

This was incredible! I was amazed at how wonderful the pear syrup tasted after one hour of cooking. I added the vanilla as instructed, but I didn't have Cointreau, only Triple Sec, which seems a bit harsher, so I only added 1 tablespoon. Next time (and there will be a next time) I don't think I'll add the liqueur at all. My husband and I enjoyed these pears very much. Thanks for the recipe!

This was very good. I used 1/2 cup of applesauce in place of 1/2 cup of the oil as suggested by other reviewers, and it came out very moist. I made two larger loafs instead of three small ones and put chocolate chips in one of them. I also used orange juice instead of water and doubled the cinnamon. We all liked this very much.

I used pasta instead of lettuce as suggested by another reviewer as I was taking this to a potluck and they needed a pasta salad. I used swiss cheese instead of provolone and halved grape tomatoes instead of chopped whole tomatoes. I also added chopped artichoke hearts and marinated mushrooms. The dressing was very good but the salad was just okay. There were a lot of leftovers. Perhaps it would be better with the lettuce, I'll try it that way next time.

These beets came out great. I didn't use the rosemary (I abhor rosemary), but sprinkled the beets with garlic powder. Both my husband and I liked this dish very much.

I sauted some fresh minced garlic and chopped onion in some olive oil as suggested by some other reviewers. Also, I only used 8 oz of pasta and it was plenty. I think a whole pound would have been way too much. I've never cooked with escarole before and I'm not sure I liked it all that much. If I make this again, I think I would use spinach instead. I didn't use the liquid from the beans, but added some water and chicken broth granules. This was okay, but not spectacular. I did feel like I was eating a healthy meal, though.

I made this pretty much as written except I added 2 cloves of minced garlic to the cream cheese mixture. Everyone at the gathering I took it to liked it, but it wasn't the first appetizer to be eaten. This was good, but not spectacular. Thanks for the recipe.

I made this recipe exactly as written, and it came out quite good. I did have to cook the sprouts longer than stated for them to be tender. My husband and I enjoyed them very much.

I made this yesterday, and I was very impressed. I followed the recipe exactly, which must be a first for me, and the chickens came out beautiful! They weren't sticky like store-bought chickens, but dark golden and crispy (which is not a bad thing). My family loved the chicken. Thanks.

I made this bread to go with some potato soup, and it was the perfect accompanyment. I took the advise of some other reviewers and increased the amount of cheese to 1 1/2 cups and the milk to 1 cup. I also sprinkled some garlic powder and a touch of cayenne into the batter. 1/4 cup of sugar seemed like a lot for a savory bread so I cut it to 2 tablespoons. Next time I'll cut it to 1 since it was still a little too sweet. After baking for 20 minutes, I sprinkled about another 1/2 cup of cheese on the top of the loaf, then continued baking. We all enjoyed this very much with our soup. Thanks for the recipe!

This recipe was exactly what I was looking for. I used leeks instead of onions because I had some that needed to be used up. And I used fat free half and half instead of the cream. As another reviewer mentioned, I live in the southwest and cilantro is in everything, and it was not the flavor I wanted in my soup, so I used a bit of thyme instead. My family loved this soup, and the leftovers tasted even better when we ate it for lunch the next day. Thanks for the recipe, Karena!

I was looking for something that would come close to the Mongolian Beef our favorite Chinese restaurant (well, not the favorite so much as the closest) serves. This surpassed it. I added a tablespoon of hoisin sauce and 1/2 tsp of baking soda to the marinade/sauce. I also reduced the cornstarch to 1 tablespoon. I stir fried the green onions along with some thinly sliced yellow onion and green bell pepper because that's how King's Garden does it. I also didn't use quite as much oil as called for, and everything came out terrific. My daughter claimed it was much better than the restaurant's! Thanks, Kimber!

I followed the recipe exactly, and this came out very well. The only problem was that the bacon seemed to get lost in the other flavors. Next time, I will use a lot more bacon. (you can never use too much bacon) Great recipe! It went well with the German-themed dinner I served. Thanks for the post.

This was very good. I used Panko instead of ordinary bread crumbs. I used pork cube steaks and dredged them lightly in flour before dipping them in the beaten egg. I also needed to use 2 eggs to coat my pork steaks, but then they were quite large. I used fresh mushrooms instead of canned, and after the onions and mushrooms browned, I deglazed the pan with a little red wine. I used canned beef broth instead of water and a bouillon cube. This dish came out great, and we loved the sauce. Thanks for the recipe.