I realized too late that I mixed the wrong proportions of ingredients, and it came out a little dry and crumbly, but it was still super good! I doubled the recipe and used only 2 blocks of cream cheese, 3 cups of sharp cheddar, 2 cups of pepper jack, 1 package of Hidden Valley Fiesta Dip Ranch Mix, and added some thinly sliced green onion. It was rolled in chopped pecans, of course. The cheese ball was huge! Had to make two, otherwise it would've been a basketball. It smelled like a cool ranch Dorito, but it tasted less processed.

I had some huge, not terribly tasty sweet potatoes just waiting to be used, so I tried this recipe. Man oh man, is it good! I didn't use nutmeg, because I didn't have any, and I added raisins. Also I did the half brown sugar, half white sugar that people suggested. So moist! So tasty! I'm going to have to make more this weekend.

The best from scratch biscuit I've made so far, but not 5 star gold. I'm going to try improving my methods, like placing the biscuits closer together while baking, and barely handling the dough. No hockey pucks yet!

I've had this the last two years for Burns' Supper, and it is pretty good. As long as you stab it and drink your Laphroaig you should be happy.

This is so funny to me! I have been making this recipe since I was a little girl, and I mean THIS recipe (I have it memorized). I might have started making it in 1986 or '87. Anyway, I never knew that it was the "Neiman Marcus Urban Legend Cookie" or anything. My mom's friend gave me a handwritten index card with the recipe and I still have it. The cookies are sooooo good, and I don't know how anyone can fail, unless they do not mix the ingredients properly. Margarine brings a different outcome than butter, but you cooks knew that already. The older I've gotten, the less chocolate chips I add to the mix. Too much chocolate spoils the oatmeal texture.

I made this for the first time Thanksgiving 2008, and it won't be the last. Yes, it's a lot of ingredients, and a bit of prep work, but well worth it. My family loved it, and raved so much. I followed the recipe exactly, except I added a little celery and paprika. The spices were perfect, even the cayenne and jalapeno, although I burned my hands chopping those darn peppers. (Never had that happen before!) My dish was not going in the bird, so I put it in the oven for about 25 minutes, instead of letting it cool in a bowl. I'm surprised noone has mentioned how pretty the stuffing is! Very colorful!

I used andouille sausage instead of bacon. There is no reason for vegetable oil, just use enough bacon fat, or sausage. Around these parts this would be called "smothered" cabbage. It was mighty good with some red beans and rice, baked sweet potato, and cornbread. Mmmm!

I made a half batch and there was still a lot left to freeze and have for lunch the next day. It was even better with age! I didn't have crushed tomatoes so I used fresh cherry tomatoes smashed up and a dab of tomato paste. The only other alteration was to add some Tabasco sauce and a shake of Tony Chachere's. If you love lentils, try the "Lentils and Rice with Fried Onions (Mujadarrah)" also on this site. They're both really great recipes.

Such a good recipe! Now I don't waste any bananas, I just freeze them and make this bread once a month or so. If your bread is bland or not sweet, make sure you're using OVERripe bananas, it makes a huge difference. As for dry bread, maybe the cooking time is off, or you should cover with aluminum foil the last 10 minutes. I add walnuts, but no other spices or fruit. Makes it classic tasting.

What else can be said about mujadarrah? I have a serious greek/lebanese food addiction, and this dish is an all-star. I love it! I love it! I love it!

This was super good. The only change I made was I added some onions at the end, and I didn't have celery salt. The first night we ate it as is, the second we had french dip poboys with the au jus. Delicious!

Thank you for giving me an idea of how long to cook chicken. Some people may never have to look this information up, and might find it strange, but I really don't know how to cook chicken or fish. My mother rarely cooked meat when I was a child, and somehow beef is easier. Enough of my life story - thanks!

Pretty darn good. This was my first time making a chowder, so I was impressed though my New Englander boyfriend was not. I followed the recipe exactly EXCEPT I didn't add carrots, I added corn. Oh, and a dash of Tabasco, 'cause it's tasty.

My father wanted classic green bean casserole this Thanksgiving, so this is what he got. The rest of us were pleasantly surprised at how tasty this is. I followed the recipe exactly, using canned french-cut green beans. Super!

Made this Thanksgiving '07 and it was a hit. Definitely bake the sweet potatoes, it makes the flavor perfect! Also, next time I make I will double the sweet potatoes and keep the topping the same.

Kind of a disappointment. Maybe I didn't cook them as long as I should, although I followed the recipe. I'll just stick to hummus.

Perfect!

A very good basic meatloaf. My only problem was the glaze. Too sweet and tangy, but not in a good way. It overpowered the meatloaf. Most people raved about the glaze, so I kinda wondered about that. I have come to the conclusion that it's a midwestern thing.