Excellent recipe, made for a very flavorful soup - perfect for a chilly November evening. I used 2 cups of peas per other suggestions, substituted smoked pork hocks for the ham bone, used thyme in place of marjoram, added two cloves of garlic and a couple of bay leaves. Next time I'll cut back on the celery - two stalks would be plenty.

There's another chicken parmesan recipe on this site that doesn't use tomato sauce, and while I think that one is even better, this is still a delicious and easy-to-make chicken parmesan that is excellent served with spaghetti. I used mozzarella over monterey jack for a more traditional flavor. Depending on the thickness of the chicken breasts you are using, you may need to increase the cooking time as I did.

I'm not a baker, but this recipe was foolproof enough to turn out excellent muffins in spite of my limited skills. I used fresh-picked huckleberries from the Indian Heaven Wilderness of SW Washington. Their flavor is more intense and fuller than a blueberry - the muffins were fantastic!

An excellent tuna melt, and the recipe is forgiving, as I misread it and used a TBS of balsamic vinegar instead of a teaspoon. Oops. It was still delicious, and with the correct measurements, would probably earn that elusive fifth star. Preheating the bread while putting the tuna together worked perfectly, and made for a crisp, cheesy, wonderfully heated sandwich.

I'd been searching for a really good margarita recipe for some time, and this one is hands down the best I've ever made! Rather than using Grand Marnier (which, at $43 a bottle at my liquor store, is too $$$ for my blood), I substituted Gran Gala, an Italian import was half the price. The important thing is finding an orange liqueur made with brandy, and this one fit the bill perfectly. Cointreau would work as well, but costs almost as much as Grand Marnier. The end result? Smooth and delicious. I'll be making these often! One other tip: do not skip salting the rim of the glasses. This is an essential step in a good margarita - the salt perfectly contrasts with the sweet-and-sour flavor of the beverage.

For years now I've been buying the Jose Cuervo mix in the supermarket for almost $7.00 a bottle, and it doesn't come CLOSE to tasting as good as this very simple recipe! The secret is filling the blender with ice, and then the addition of the frozen limeade concentrate makes it the perfect consistency for a blended margarita. This tasted authentic, and exactly like the drinks I have ordered and enjoyed from Mexican restaurants. I am hooked on this recipe now! Great, delicious, easy to make, and much cheaper than a premade mix - I'll never make margaritas any other way again.

I wasn't real impressed with this recipe. First off, the meat shouldn't be cubed - schnitzel is cooked as a whole cutlet of meat, either chicken, veal, or pork. Even making that change, though, I found the dish uninspiring and rather bland. I think the addition of seasonings to the gravy would improve it dramatically.

My quest for the perfect adobo recipe continues. This one came pretty close; using apple cider vinegar in place of white vinegar gave it a slight sweetness that I found appealing. I would add whole peppercorns next time, and a teaspoon of tomato paste is an option if you want to give it a tangy kick; otherwise, this was about as close to authentic as I've been able to find. Note: I actually substituted pork for the chicken, though either will work.

What can I say? As far as deviled eggs go, these were fantastic and a cinch to make. They were served at a dinner gathering alongside my mom's deviled eggs (made with Miracle Whip), and mine disappeared twice as quickly as hers. I'll definitely stick with this simple, proven recipe in the future.

As is, this recipe was simple and satisfying, but could benefit from a few changes, i.e. fresh herbs, onion soup, a little more gravy. Still, for a quick and easy weeknight meal that will appeal to kids and adults alike, this one is a winner.

This recipe was okay, but I've been making the Tantalizingly Tangy Meatloaf (found on this site) for years, and that one is much better. Like others, I added the sauce to the top of the loaf, rather than the bottom. It was definitely moist, but maybe a little too much so. I think I'll stick with the other, superior recipe from now on.

I made this for a potluck, and it won rave reviews - at least one person called it the best pasta salad he'd ever tried! I have to agree, it was fairly easy to assemble, and the result was deliciously worth the effort! I used tri-colored pasta but otherwise, didn't change a thing. The asiago was pleasantly assertive and presented a nice contrast to the pasta, and the addition of salami and pepperoni made this dish unique.

This recipe is very good, but why bother with a packet of enchilada sauce mix and a can of tomato paste when you can easily make a homemade enchilada sauce (I found a simple and delicious recipe here, for "red enchilada sauce") instead? I did that, added a can of diced green chilies to the ground beef mixture, and topped with a dash of Frank's Red Hot sauce and a dollop of sour cream. This was delicious, and even better the next day!

Very good recipe, though I ended up cooking it for closer to 10 hours - it would have benefited from a little less time. I cut the green peppers into strips, and didn't have a problem with them being too mushy. Served with a side of garlic mashed potatoes, which complemented the dish perfectly.

I'd had lettuce wraps at a Chinese restaurant the day before, and so was inspired to make my own. Maybe that's why I'm giving this recipe 4 stars instead of 5 - they weren't quite as good as the ones I'd just had. But overall, very tasty and not too complicated to make. I substituted ground chicken for the beef, bamboo shoots for the water chestnuts, and used real ginger root, peeled and cut into slivers. These were flavorful if a bit messy to eat, and just as good - if not better - the next day.

These were good, but benefited from some changes. I heated up a can of black beans and added those before baking, as well as sliced black olives and avocado. Topped with sour cream. The bottom tortilla chips were a little soggy, but that's only because of all the delicious and flavorful toppings. If you don't mind eating nachos with a fork and knife, you'll love these!

My first attempt at a pumpkin pie turned out delicious, thanks to this recipe and the No-Fail Pie Crust also found here. I was out of ginger (oops) so had to use pumpkin pie spice instead. Also added a dash of allspice. The result was still superior to anything found in the store. Looks like this will become a Thanksgiving staple from now on!

I was looking for a quick and simple recipe to use up some chicken wings, with ingredients I already had at home. Found this one, and I was pleased with the results. Simple to make, and the perfect blend of sweet and tangy. These were good!

I was looking for a base recipe to use up some pork shoulder (country ribs) and came across this one. Made some major changes; added julienned red bell peppers with the other vegetables, used an entire can of chicken broth, and substituted thyme and parsley flakes for the seasonings (marjoram would have worked as well, but I didn't have any). Also threw in a bay leaf when simmering. Doubled the cooking time, and served over pasta. The result? Pretty darn good. The sauce could have been a little thicker - next time I'll increase the flour, or maybe use 1/2 cup of half and half as one reviewer suggested. Overall, a good recipe, and I've found a new way to cook a simple, satisfying pork dish!

I used country style boneless pork ribs in place of the shoulder roast. Didn't drain the green chilies, and instead of the prepared taco seasoning (which usually contains MSG) I substituted a dash of garlic salt and 1/2 tsp. of cumin. Cooked in the crockpot on low for about 10 hours, and the result was delicious! Top with diced onion, cilantro, and a squeeze of lime juice for an authentic Mexican-style carnitas taco.