This was pretty ordinary. Two cans of peaches didn't cover the bottom of my baking dish, so I rummaged around in the cupboard and found a can of mango slices which I added. Other than that, I made no changes. This was certainly edible, and as my husband says "Hey, it's dessert." But I probably won't make it again. There are too many other intriguing recipes on this site.

This was very good. I didn't have a problem with too much liquid. I used one can of chicken broth and 1 cup of sherry. After the dish was done, I poured the cooking liquid into a sauce pan and thickened it with cornstarch mixed with sherry. I added carrots and garlic. I really dislike the flavor and aroma of rosemary, and one whole tablespoon of dried rosemary seemed like an awful lot. I picked up a package of fresh "pasta" herbs which included fresh sprigs of rosemary, thyme and oregano. I used several springs of thyme and oregano, and only one of rosemary. That was plenty to flavor the pork with just the slighest hint of rosemary without overpowering the dish. I would have rated this higher if it weren't for the overuse of dried rosemary. Otherwise, this was quite good, and my husband and I enjoyed it.

This pie was very good. I followed the advise of some other reviewers, and cut back the butter to 1/2 cup. When I was rummaging through my freezer looking for a bag of walnuts that was hiding in there, I found a bag of Heath toffee chips, so I threw in about a half a cup of those too. Added a tsp of vanilla, too. My kitchen timer can be playful, and sometime during the timing process, it started counting backwards. That sly little dickens has done this before. I didn't notice it until I smelled the pie getting what I thought was a little too done. I whisked it out of the oven immediately. It was still very good, but I would have liked it a little more gooey. My husband kept asking "When can I eat this pie?", so I let him go at it while it was still hot. We both liked it very much. It was not the recipe's fault that the pie was a tad overdone. Will definitely make this again and keep an eye on my capricious timer.

This was a very good recipe. I did add a can of black beans as suggested by another reviewer to give it more body, and left out the oil completely. It didn't seem to need it. It took awhile to convice my husband to taste it; the mangos scared him, but once he did, he couldn't stop eating it.

This was good. I added sliced mushrooms. Also I used way more garlic than called for. I don't consider 1/2 tsp to be anywhere near enough garlic for a dish to be called "scampi". Added some white wine while cooking the garlic and mushrooms. This needed a bit of pasta water at the end to moisten it up a bit. I'll probably make it again, but next time with less oil and butter.

This was good. Exactly what I expected. I used more hotdogs than called for, 2 cans of chili, and only half the amount of bread. And I put the mustard on the hot dog buns. Not gourmet fare, but tasty. I will make this again.

While tasty, the meat did not taste anything like authentic taqueria meat. I used flap meat as others suggested, and I was pleased with the results. The onion relish everyone is raving about was just onions and cilantro with a squirt of lime juice. Certainly nothing spectacular. I made the salsa as directed, except I threw in a couple of big tomatillas. They were on sale for 67 cents a pound. The salsa was good, but it tasted a lot like commercial bottled salsa. All in all, this was way too much work for such mediocre results. I won't make it again. Anyone who lives in the southwest and has access to the real thing will not be impressed.

These were great. I didn't use the white onions in the marinade. I threw in a packet of Knorr's "Hot and Spicy Bake Mix" that I found at an international market. After I took the wings from the marinade, I poured the liquid into a sauce pan and boiled it down until it got thick and syrupy. I used it to baste the wings. I loved these wings. My husband liked them too, but he still prefers my own chicken wing recipe.

Since the temperature is already hitting triple digits here in Las Vegas, I decided to serve this cold as a salad. I made the sauce as written except I added a little crushed ginger from a jar from Trader Joe's. I had 2 different kinds of chile garlic sauce; 1 Chinese and 1 Vietnamese, so I said what the heck and put in a tsp of each. I used Chinese Yung Chung noodles instead of linguine; and to make it more like a salad, I added a chopped, seeded cucumber, some edamame and some cilantro. This came out delicious!

Wow! I submitted this recipe to Taste of Home over 6 years ago for a contest. (I didn't win) I was amazed to find it on this site. It has now been published in Quick Cooking magazine, the Quick Cooking Annual cookbook, the new big Taste of Home cookbook, and now on this site. I'm thrilled! Try it, you might like it!

My Dad used to make these when I was a little kid. Only he used Velveeta and he didn't pre-cook the bacon, so they were a gishy, greasy mess. I loved them anyway. My adult palate likes this version better. Great recipe! I should have thought of it my self!

My husband and I loved these. I only had plain bread crumbs so I added some italian herbs (oregano, thyme, basil). I took the advise of other reviewers and sauted some garlic and yellow onion in the butter and omitted the green onion. These smelled wonderful while they were baking. I took them to a potluck of about 40 people, but few people ate them. A friend of mine (who ate 6) said people just didn't know what they were. Next time I'll label them. This made my husband happy, though, because he got to eat the left-overs. These things were terrific and my friends don't know what they missed

This was terrific. Green beans, onion, garlic and bacon. What's not to like?

I had some cube steaks that had spent way too long in my freezer. I hate to tell how long they have been in there. This recipe did an excellent job of rendering my elderly cube steaks palatable. I just chopped off the freezer burned part and gave it to the neighbor's dog. (He's still alive so far.) The only thing I did different was to deglaze the pan with a little two-buck chuck Cabernet Savignon before adding the onion soup mix. And I threw in a blob of minced garlic. I followed the advise of another reviewer and substituted one cup of milk (I only had fat-free) for one cup of the water. This was absolutely delicious served with garlic mashed potatoes and Smothered Green Beans from this site.

I went to lunch at a Thai restaurant the other day and my friend ordered this dish. She let me taste it and I wished I had ordered it. This recipe came very close in flavor to the restaurant's. I didn't have any Thai chiles on hand, so I used jalapenos. Also added some ketsap manis, and some bok choy, just because we love it. I really liked this dish but it was a bit too hot for my husband. He didn't think he would like ground chicken and was surprised to find that he did. I will make this again, but will tone down the heat.

This was a very good salad. I cut the recipe in half since it was just for 2 of us. I put a blob of anchovy essence (which I got at an International Market) into the dressing. Also, since I don't care for store bought croutons, I made my own. Just tossed some bread cubes with olive oil and garlic powder and baked for 10 to 15 minutes. Much better than the boxed kind. Cheaper too. We loved the salad.

This was terrific! I usually shy away from any recipe that calls for canned soup as an ingredient but this kind of comfort food requires it. I used cream of asparagus soup and added mushrooms instead of the cream of mushroom soup. I also crushed up some sour-cream-and-chive flavored potato chips and sprinkled them on top. Also left out the tapioca. I didn't see the purpose of it. My husband loved this dish and said that it is definately a "keeper". Will make again when we crave something creamy and comforting.

I loved this. I added some diced ham because my husband wants MEAT on his plate in some form. Didn't have shells, so I used penne. As others did, I cup up the asparagus and sauted it with the mushrooms. I used crimini mushrooms (which are really just small portobellos) because Trader Joe's sells them cheap! Also used garlic & herb boursin (also from TJs) because I couldn't find the pepper flavored kind. Will definately make again and I'll be on the look-out for the pepper cheese. The cheese was not expensive at all. Very good recipe.

I took these to a card party and took home an empty dish! These were very good, but I have a quibble or two. I used tooth picks instead of skewers, and it took so long for the bacon to get crisp that the sausages dried out a bit. Next time, I will partially cook the bacon before wrapping it around the sausages to speed up the process. Still a very good, easy recipe.

This was excellent! I made it exactly as written except I soaked the sliced bananas in acidulated water to prevent them from turning brown. I sprinkled crushed vanilla wafters on the top because the picture with the whole cookies on top doesn't look very appealing. My husband, who loves banana anything, ate it all gone!