This was absolutely wonderful! I started this one like I do all my soups: saute onion, garlic, and celery in olive oil in the slow cooker. Then, I added the remaining ingredients (chicken broth, not beer). I also took the suggestion to use Bill Echols taco seasoning. I topped mine with sour cream and fresh homemade pico de gallo. I already want more of this soup. It tastes and smells heavenly! This is going to be a staple in my house, no question!

In all honesty, 5 stars is too low for this recipe! I was in the mood for a light dinner: filling, healthy, fresh, but still light. This hit the spot! Like others, I omitted the parsley and oregano and used only cilantro. I also used 3 avocados, but 4 would have been great, too. Also, I didn't have any plum tomatoes, so I just used half of a large hothouse tomato, seeded, and that was great. And I, too, threw in a seeded, minced jalapeno. Overall, this was absolutely wonderful. I actually ate it as a meal because it was just so delicious, but it would also work as an appetizer, served with corn tortilla chips. This was just over the top! TWO THINGS: 1. It doesn't keep well, so make only what you're sure to use. Once refrigerated for a period of time, the avocados start to brown, of course. 2. The first time I made it, I did so with red wine vinegar and I was sold. The second time I made it, I did it with white wine vinegar, and I was HOOKED! The white wine vinegar gives it a smoother, slightly sweeter taste, and it is absolutely wonderful! If you've got white wine vinegar on hand, use it!

PHENOMENAL! I cut the recipe to 1/3 (it was served as a late-night snack) and followed the measurements exactly. I put my chopped onion in the food processor and basically pulverized it. I then sauteed it in 1T of melted butter, and lightly salted the onion as it sauteed. Then, since this was a last-minute idea, I ADDED COLD CREAM CHEESE to the onions in the warm pan, and stirred in all the remaining ingredients (the parm was last) over medium low heat until it was smooth. I then baked it, and garnished it with chives. It was served with Sea Salt Bagel Chips from Trader Joe's, and was a hit! This recipe was so, so easy, and so, so delicious. Five stars, any day. This is being added to my personal recipes tonight! Thanks for sharing this one. :)

ABSOLUTELY DELICIOUS!!! However, I have to say that I am surprised by the mixed reviews. Some found it too dry, others too sweet, others too bland... Well, here's what I did: I halved the recipe since I only needed a small batch. I did NOT cut the sugar. And HERE'S A TIP: Think about how you like your cornbread- not sweet, moderately sweet, or Southern sweet. I am from SC, and I like mine nice n sweet, so that's why I didn't cut the sugar. But if you don't like sweet cornbread, adjust the sugar accordingly. Also, I grated a whole onion (even though, when halved, the recipe calls for 1/2 onion). Grating allows you to get tiny pieces of onion AND the onion "juice." With the onion juice, I didn't have to add any milk or buttermilk. I just mixed thoroughly. Also, since I DIDN'T HAVE ANY SELF-RISING FLOUR, I added 1/2t baking powder to the batter, and also 1t salt (remember, I halved the recipe). These didn't last long with my 1 and 3 year old. Okay, fine, I had more than my fair share, too! Awesome recipe! 5 stars any day!

Delicious! The only changes I had to make was to use regular sandwich bread because I didn't have any sub rolls on hand, and I had to use dried basil because I didn't have any fresh on hand. I'm eager to try this sandwich with the fresh basil, as I know it will give such a wonderful, fresh burst of flavor. I used regular mayo instead of light, which was what I had on hand. The first time I made it, I used blue cheese crumbles AND blue cheese dressing... but that makes for very pungent blue cheese flavor, so I wouldn't recommend that. Use blue cheese dressing only if you don't have the blue cheese crumbles. Otherwise, use blue cheese crumbles and mayo. Delicious, wonderful combination of flavors. I also pan seared my roast beef (don't really care for it cold out of the fridge). You won't be disappointed with this one! Thanks for sharing!

Delicious. I seasoned the chicken with a little taco seasoning. Also, I saved a little time on this one by doing the following: I cooked the chicken about halfway over medium high heat, and then added the garlic, onion, and green pepper to finish cooking WITH the chicken. Of course, if you do it this way, go ahead and add the 2T of olive oil at the beginning. Once the chicken was done and the veggies were tender, I turned the stove off and stirred in the pico de gallo. Another reviewer mentioned that this doesn't make very much, and I agree. I got 3 8in tortillas out of mine, so I will probably double the recipe next time. I enjoyed this very much!... a nice, delicious twist on quesadillas. The fresh pico INSIDE the quesadilla gave it a wonderful, unique burst of flavor. This will be my go to chicken quesadilla recipe from now on. Senor Cortez, I tip my hat... er, sombrero to you! (giggle)

I was a little disappointed with this one. But not because it's a bad recipe, because it's not. That's why I'm giving it 4 stars. But I was disappointed because I expected it to taste like pepper steak, only with chicken. It doesn't. It tastes more like an asian chicken recipe, but not like pepper steak. So it wasn't bad, it was just not what I wanted and expected. And I agree with another reviewer that it seemed to be missing something. After tasting it, I added honey and brown sugar to mine, and it still seemed to be lacking. I served mine with House Fried Rice from this site. Again, not a bad recipe, but just not quite what I expected based on the title and the other reviews. Unlike other reviewers, I did not find this one to be too salty. I did, however, find the soy sauce to be a bit overpowering, almost to the point of being bitter. Hmmm. Again, not a bad recipe, just not what I was hoping for. To me, it was a 3 star recipe, but objectively speaking, it's closer to a 4 star recipe. Not bad, but I probably won't be making it again.

I've made this twice already and it is delicious. The first time I made it, I did the following: I followed the advice of a few other reviewers and used 8 eggs instead of 6, and cooked the onion with the sausage. I also tossed in some diced green peppers and onions with the potatoes that I shredded, and I baked the crust separately. The second time I made it, I used frozen hash browns instead of shredding my own potatoes. I just tossed the frozen hash browns with diced peppers, onions, and melted butter, and baked at 375 for about 30 minutes. The frozen hash browns hold up much better than using grated potato hash browns, probably because frozen hash browns are thicker. The fresh grated hash browns were by no means bad, but the frozen hash browns had better taste and texture. Also, the second time I used ricotta cheese, and I gotta say, I liked the cottage cheese better. Again, the ricotta was not bad, but the casserole made with ricotta came out kind of spongy, if you will. The casserole made with the cottage cheese was more moist and, in my opinion, more flavorful. The cheese flavor of the ricotta was more subtle than the cottage cheese, and again, the ricotta gave the casserole a spongy (almost dry) texture. I also agree with the reviewer who used 4 cups of hash browns instead of 3. HOMEMADE SAUSAGE: 1LB GROUND BEEF, 2t GROUND GINGER, 2t GROUND SAGE, 3/4t SALT, 1/2t BLACK PEPPER, PINCH CAYENNE PEPPER.

WHOOO-HOOOO!!! This one's a winner! I read the reviews before I made mine, and here's what I did: I preheated my large skillet nice n hot (just before the olive oil in it started to smoke). Then, I added the diced chicken. As the chicken started to cook, I added salt & pepper (a fair amount). While the chicken was going, I heated 2 cups of heavy cream and 2 T butter. I didn't have a drop of milk in the house, and I didn't want to use a whole stick of butter, so... there ya go. :) Now, back to the chicken: About halfway through the cooking, I tossed in 3 healthy cloves of minced garlic, 2 diced scallions, 1/2 green pepper, and 1/2 yellow pepper (no red in the store that day). I also used 1 cup of Parm instead of 2/3 (all you cheese lovers out there know what I'm talkin' about, wink, wink). And I doubled the dried spices, while omitting the chives (didn't have any, and I had already used fresh scallions anyway). This dish is absolutely wonderful. For those who noted a bland taste, I would recommend seasoning the chicken with salt and pepper, and also tossing in garlic AND scallions along with the peppers while chicken is still cooking. Doing this allows the flavor of all these wonderful veggies to enhance the chicken and the entire dish. I reheated this one stove top the next day: I poured about 1/5 cup of chicken broth into a sauce pan. Then, I added the Chicken Rotini and stirred occasionally while cooking it over medium low to medium heat. Tastes fresh! Deliciou

Well, my postpartum weight loss has come to a screeching halt because of this recipe! It's very, very good! I use gala apples instead of granny smith (just because galas are my favorite). And like another reviewer, I slice the apples up. For us, it's just easier to eat this way. The only other change I made was to cut the sauce in half: 1.5 cups water, 1 cup sugar, 1t vanilla extract. I serve these warm out of the oven with a scoop of vanilla ice cream. I also spoon the sauce over the dumpling and ice cream. Wonderful, wonderful dessert. The prep is a little involved, especially if you make your own pie crust (I use Perfect Pie Crust II by Kira Hultsman, cut in half), but it's well worth it. Trust me...you won't be disappointed!

I agree with the other reviewers that this pie crust is absolutely wonderful. Great taste, texture, AND very easy to work with. I use this recipe to make Old Fashioned Apple Dumplings by Micki. If you're making pie crust for the first time, this is a good one to start with...you can't mess it up. It's super easy and super delicious. Your diners will be impressed. I used all butter...no shortening (my family can't have shortening). And when I cut the recipe in half, I beat one egg, and simply pour half of it down the drain. I use King Arthur all-purpose unbleached, unbromated white flour. Absolutely delicious! Thank you SO very much for sharing this recipe!

Outstanding! I made many of the same modifications as other reviewers: Crust: 3/4c melted butter, 3/4c pwd sugar, 2c flour, zest 1 lemon. Baked at 315 for about 18 minutes (to barely golden). Filling: 4 eggs, 1 1/4c white sugar, 1t baking pwd, 3T flour, 3/4c lemon juice (fresh squeezed, 5 lemons). Baked at 350. Now, I like desserts just as much as the next person, but I don't like them to be OVERLY sweet. And I do think that for the filling, had I used the full 2c sugar called for, that it would have been waaaaay to sweet for my personal tastes. In fact, I may cut it back to just 1 cup next time and I think that'll be plenty. But man, oh man, these were delicious. Thank you so much for sharing! :)

This was delicious, even though I cheated a little. I used butternut squash that I had roasted and frozen a few days ago. Also, I roasted the onions and garlic (2 whole cloves) in olive oil, salt, and pepper on 375 for about 30 minutes. Then, I discarded the garlic cloves, melted the butter in the pan, and added the defrosted squash and roasted onions to the pan...Mmmmm, mmmmm. I used ground cloves and didn't find it too overpowering. Also, I only used about 1/8 cup or so of heavy cream (all I had left in the container) and I don't think it needed much more than this, anyway. I also tossed in a little extra sugar, brown and white, because I think it brings out the flavor of the butternut squash so, so well. Thanks for sharing this one!

This was a good salad...not quite what I expected, though. I made a few changes per other reviewers: I used homemade balsamic viniagrette and mixed an egg in with the dressing to dip the chicken in. I also ran my pecans through the food processor until they were ground up fine like bread crumbs. Speaking of which, I threw a few bread crumbs in with the pecans to help form the crust. I was a little disappointed with the chicken, though. It didn't seem very flavorful to me. Could that be because I used Caesar dressing instead of Ranch? Dunno. I also added some candied pecans of my own (melt butter and brown sugar over low heat until combined, then toss with whole pecans and let rest). These went very well in the salad. Over all, a good idea for a salad. Thanks for sharing!

As if this recipe needed ANOTHER 5 star rating, but I couldn't help myself. I agree with another reviewer that the baking soda DOES take the bitterness out of the recipe. I had stopped making iced tea for that very reason, and then I found this recipe. It's absolutely delicious. For those of you who see the baking soda in this recipe and frown in curiosity, turn that frown upside down. The baking soda makes it delicious (and is necessary in my opinion)! Now, I will say that I did not use quite as much cool water as the recipe calls for. I think I stopped at about 4 cups. But the strength of your tea is such a personal taste thing, so I would recommend that as you're adding the water, give it a good stir after the first few cups and taste it and see whatcha think. As for the sugar, I used exactly what the recipe called for (keep in mind I used less water) and it tasted perfect. Not too sweet, because I don't like sweet, sweet tea. This recipe can be tweaked to suit any taste. Thanks so much for sharing this wonderful recipe. It's absolutely delicious! Try it...once you do, you won't have it any other way!

Wow! This was absolutely delicious! I made a few changes: I used 1 cup of sour cream and 1 cup of heavy cream since I don't like for the taste of sour cream to overpower my potatoes. I also used extra green onions - about 5 or 6 because I love the flavor. I didn't bother topping the casserole with any butter...I mixed together some shredded cheddar cheese and crumbled cooked turkey bacon, and put the cooked casserole under the broiler for a few minutes to melt the cheese on top. This dish is very, very good. I cooked mine for about 35 minutes just like the directions say. This is a knockout! Thanks SO MUCH for sharing!

This coffee cake is absolutely delicious. I did make one major change however; I can't STAND the taste of sour cream in my baked goods, so I usually use heavy cream, plain yogurt, or vanilla yogurt. For this recipe, I used heavy cream, but I bet yogurt would work well, too. This cake was very moist and delicious and flavorful. I also had problems with the topping sinking into the cake, so maybe next time I'll wait until halfway through teh baking before I put it on. I didn't do the foil thing either. I just used a glass pyrex. Next time, I'll use a cold stick of butter to coat it, but it came out great this time. I ate it warm, but I can't wait to try it cold. I also used 2 1/2 t of vanilla extract, and a 1/2t of almond extract for kicks. It was very tasty, but if you try almond extract be careful to use only a small amount because it can overpower very quickly. I'll be adding this one to my recipe book. Thanks for such a great recipe. DELISH!

I'm not really sure what happened. I halved the recipe since I only wanted one loaf, but it didn't turn out very well. My cook time was over an hour and it STILL wasn't done in the middle. I finally just took it out. After letting it cool, I tasted it and it tasted pretty good, but it was dry from having spent so much time in the oven. It's almost as if I should have used an 8x8 pan instead of a loaf pan. It was a pretty decent bread overall, but I don't think I'll be trying it again. Good luck to the rest of you!

Whoa! I wish I had found this recipe sooner. It was absolutely delicious. I did, however, make a few changes as did other reviewers. I baked the squash instead of microwaving it (375 degrees for 50 mins until soft). My squash was only 1.5 pounds (on the smaller side as butternut squashes go) so I used only 1/3 cup sugar, 1 cup milk, 1t ORANGE (not vanilla) extract, 1.5T flour, 2 eggs, 3T butter (not marg). Plus, I was tired and lazy so I completely omitted the crust. It came out beautifully. My goodness, this thing was delicious! The only thing I can't imagine doing with this is using the amount of sugar called for in the recipe. It seems to me that would be waaaay to sweet unless you just had a completely ginormous squash. Kudos to you Valerie for this recipe!

This is absolutely delicious! I only had Jasmine rice, so I used that instead of long grain rice. Also, I didn't have any hazelnuts, but I wanted to try this recipe, so I made it without the nuts. Because I used Jasmine rice, I cut the chicken broth in half to one cup instead of two. I also added a pinch of salt once all the ingredients were in the pot. Plus, I used about double the mushrooms because I LOVE mushrooms. OUTSTANDING!!! A great blend and balance of flavors... and healthy! Thanks for sharing!