Super simple and delicious. Nothing easier than a two ingredient recipe. I give it 4-1/2 stars for ease of preparation and flavor. Great idea for dorm cooking or harried families wanting a hot meal on school nights.

I agree with the other ratings. This is a nice, healthy recipe, but it definitely has flavor components missing. First, it needed more salt. It is important to the flavor and texture of the slaw. Replaced the lemon juice with lime juice for a more authetic flavor. (Or try a combo or lemon, lime and orange juices. Add a seeded and deveined jalepeno or two for more "zip". Tthe missing key flavor was onion. Add some finely chopped red or green onion. (1/3-1/2 cup depending on how big the cabbage head is.) It also needed a tablespoon of oil (olive or vegetable oil) to balance the slaw and give balance to the acids in the mixture. Don't add the tomatoes until just before serving or they will be mushy. Adding more salt, jalepeno and onion, substituting lime for lemon and adding a tablespoon of olive or vegetable oil make the difference. All in all, it is a pretty, healthy slaw. I'd give it three and a half stars, but there is no 3.5, so four it is.

This recipe is easy and really, REALLY good. I would not change a thing.

I agree with the other reviewers who said the recipe needs garlic and cumin. It is just a basic vegetable soup without those flavor notes. We also added oregano to give the soup more of a Mexican flavor. It is a delicious soup but gets four stars becase it lacks "Mexican" seasonings.

This is an outstanding, full flavored recipe. I've made it twice with excellent results. Knowing I would be making it again and again, I decided to triple the seasonings and reserve two-thirds for the next two times I make the chicken. I also stopped flattening the breasts. Instead, I cut through them lengthwise (butterflied) to save time and mess of pounding them into 1/2 inch thickness. I would not recommend marinating the breasts more than 4 hours or the meat texture will turn mushy. You can apply the seasonings to the meat and refrigerate for overnight. Then add the liquids (juices, vinegar, oil) and marinate for 1/2-1 hour before grilling. As the recipe creator said, the leftovers are great. No-- they are fantastic for salads, cassreoles and sandwiches. This recipe is a keeper. It deserves all five stars.

One easy trick I'd like to share for making these is to cut a small slice off the bottom off two ends of the potao before havling them so the round has a little "flat" on the bottom to keep the potato from rolling around. Very good recipe. Great for rounding out party sized "bites" menu. Great for BBQs or a Super Bowl party too. The recipe could use a little more onion flavor in the form of garlic, green onion or a lot more chives. Still pretty tasty as written.

These tacos were absolutely fantastic! Each component added to the textures and flavors making them dance deliciously in your mouth. We loved the slaw, even on it's own. And the chipolte mayo added that final touch of creaminess and a little spicy smoke. This recipe deserves all five of it's stars! I made this again and added a slice or two of avacado and wrapped them in grilled corn torillas and gave them an extra squeeze of lime. Either way-heaven, pure heaven.

Make sure you use smoked ham hocks, not regular ones as listed in the recipe for great flavor. Forget the oil; it's not needed. Taste the collards part way through the cooking time to see if they need the sugar. Like other vegeatbles, if very fresh, they won't need it. If older, they will. Add a splash of cider vinegar near the end of cooking and use only four cups of water unless you want tons of pot likker. The recipe is ok. Because the recipe calls for ham hocks, not smoked hock and adds the oil, I'm giving it a lower rating. And don't forget to serve it with hot peppa sauce! ;o)

WAY too sweet and no vinegar or acid to counter balance the flavor. We did not like this at all.

I often make a salad like this in the summer. Especially when there's left over grilled corn. Omit the sugar if using sweet corn and it's fresh. Sometimes we add a can of cumin flavored black beans too. But this salad is GREAT as it is (minus sugar.) Great, fresh flavor. We give it five stars.

I like the concept of making a turkey breast in a slow cooker, so I gave it a try. I cooked it on high for 4 hours and when I checked the internal temperature, it was done. I held it on warm for an hour and it was still very moist. Next time I will cook it at the lower setting and check it after 4 hours. I did not have turkey gravy, so substituted a 1/2 cup of stock. When the turkey was done, the slow cooker yielded about 4 cups of liquid. Plenty of juice for gravy. I did use the bacon; in the end did not affect the flavor of the turkey much, but made the gravy liquid a bit too smoky and overwhelmed the turkey flavor. I will not use the bacon again. All in all, this is a good basic recipe. I'd definitely experiment with more fresh herbs and spices next time, while omitting the bacon.

This is not just an excellent salad, it's a complete meal if you wish it to be. This is an excellent recipe and is easily adapted to add addtional ingredients as summer vegetables become prolific. Especially grilled vegetables. It is delicious as it is, but toss a few cherry tomatoes on top for some extra color just before serving. We give it 5 stars. We loved it.

Very simple. Very good. A great appetizer or starter. You can easily add more ingredients to make it a heartier pizza.

The recipe was "ok". The ratio of bacon to the other ingredients was a bit over the top, but saved it. The canned corns added a "yuk" factor. This recipe would be far better with fresh or frozen corn. All in all, it was ok for folks who liked canned vegetable, especially creamed corn.

I like the idea of adding escarole (as in wilted green salads) but this recipe seems to have several ingredients missing- onion, sugar. It was very vinegary. I ended up making a more tradtional dressing and tossed with the bacon-potato-vinegar mixture to salvage the dish.

I think it needs a bit of crunch texture and color, some celery or other crunchy vegetable (red pepper?, carrot? chives?) but otherwise, this is very, very good for blue cheese AND bacon lovers. A great main dish or addition to any BBQ. Just remember to add the bacon close to serving time. Otherwise it gets mushy.

This was very good. I would reduce the amount of green onion for those who do not care for a strong onion flavor or dependent on the size of the onions. I do like a little crunch, so would like a little celery or cucumber as well as a bit more acid but those are personal preferences. The recipe is very good as written.

As a previous review said, the recipe was good, but DOES need a bit more herb/spice. It's a great and tasty basic recipe with lots of room for improvisation. Adding salsa would give it a little oomph and depth of flavor without complicating the recipe. As it says- quick and easy. Healthy and tasty. Great for summer's garden surplus. And busy families.

Taco dips are always popular with a crowd. This recipe was very bland, which serves the "mild" crowd well. The amount of green onion was out of balance (too much). The cheese mixture could use some flavor too (taco seasoning, garlic, cumin, oregano, etc.) Needs just a little something to jazz up the bland factor. It's a good dip for those who are new to or don't care for more exotic flavors and it's easy to assemble too. All in all, still a crowd pleaser.

This was good, but the flavor was not quite balanced. I added a small spoonful of mayo (an easy egg sub for body) and a couple dashes of fish sauce (for the flavor note of anchovy without the work) and it was better with those additions. I do like the nuanced flavor of anchovy in ceasar dressing.