Very yummy. I realized I was out of corn so I had to modify the recipe slightly. I threw a chopped carrot in with the onion and used chicken broth. We had leftovers and mixed in with chicken soup which was very good as well. This recipe will definately stay at the top of the pile.

I was very disappointed in this recipe. I think it should be much better given the ratings other people have given it. It should be practically perfect as written and it needs a lot of work. You do not need 6 12-inch tortillas; I used 5 10-inch tortillas and there wasn't enough filling, as the recipe stands for that - I had to add a can of black beans to increase the filling amount. The sauce and filling had a taste reminiscent of the condensed soup used which I found unappealing. I would have rather spent extra time to make a white sauce first. If you could get over the soup taste, there wasn't much more to taste; very bland. I used olive oil instead of butter and other than my can of black beans I kept to the recipe. I'm sure there are better recipes for enchiladas, please try to find one instead of making this.

I agree that thes muffins tasted great. I didn't give 5 stars because I didn't like that they didn't rise. I didn't care for their flat appearance and was looking for a domed muffin top. The blueberries did remain evenly dipersed throughout the muffin and they tasted good. If you don't mind the flat top it's a great recipe.

The ratio of meat, broccoli, rice and sauce was good. Other than that, I don't have anything good to add. The taste was blah and bland. Perhaps if you follow some of the suggestions on other reviews you will get a good variation. As the recipe stands, don't bother.

WOW! I was a bit curious about the technique so I decided to give it a go after apple picking. I am not sure what apple I used (not Granny Smith probably Cortland) since the trees weren't well marked but it was crisp and tart. I tossed the apples with lemon juice to prevent browning and just before dumping into the pie shell tossed them with cinnamon, cardamom & a tad more sugar (to compensate for the lemon juice). I did the lattice top and found with a bit of patience the liquid all poured in nicely - some gentle pushing of apple & lifting of lattice also. I think the lattice also helps for some of the people that had a problem with the pie being runny. If doing a traditional 2 crust technique I would suggest cutting back on the liquid or simmer longer to reduce down more. Baked in glass pie plate, center of oven with AL foil around edges for specified times & temps. Absolutely fantastic! The lattice had a great crunch and the filling was perfect. I have already sent this recipe to others and will definitely make again. I'm sure it would taste great the next morning but I only had a dirty pie plate left. Oh, and it is EASY to make!

Very good. I used 3/4 lb of sausage instead of 1/2 lb and drained the fat, other than that I kept to the recipe and loved it. Very fast, very easy, very tasty. The wine added a nice taste and the sauce was slightly creamy dispite the absence of cream in the recipe. I almost forgot, I did add a ladle of pasta water to the sauce also. I will definately make again and make some of the variations suggusted also.

It was good but...it would make a better appetizer than main course. We had it as a main course and the apple made it a bit too sweet for dinner. I would make it again - cut it into 4 wedges and serve before dinner. I would also serve as an afternoon snack. We liked the apple/cheese pairing, I think I'll try cilantro as someone else suggested. We had enough filling for 7 tortillas.

Good, not great. Sweet n' sour is a bit misleading. I used jasmine rice instead of white rice and basted chicken frequently. Was very easy, I had everything on hand already but not very memorable.

I brought these over to my mother's on new Year's Day in keeping with tradition and they were a big hit. I too soaked the beans over night first. I didn't have any leftover ham around so I got 6/10 lb. of thick sliced ham at the deli counter which was just shy of 2 cups. I used 1 large shallot and 1 small/medium sized onion instead of 2 onions (that's what was in the pantry). I had about 1 1/2 cup of chicken stock leftover in the fridge and used that in place of some water and sprinkled in some cayenne pepper. I think next time I will try not pureeing the tomatoes, adding less water, add 1 or 2 chopped carrots and possibly some green peas just before serving. I think I will also try them in the crockpot.

Was good and everyone liked it. Nothing extraordinary but a handy recipe to keep around in a pinch.

Very good. I marinaded for about 30 minutes and grilled, I got great results.

Very good! Easy to put together. It was a fluffier version of a traditional pumpkin pie. I used a graham cracker crust and next time would like to try making the crust with half graham crackers, half ginger snaps. I doubled the recipe to use the entire can of pumpkin puree and was glad I did. Everyone enjoyed the pie and the fluffiness made you feel better about having dessert. I topped with a thin layer of the whipped topping and sprinkled with cinnamon.

I had the same problems that most had. I added a 10 oz. can of diced tomatoes and chiles, 8 oz. chicken broth, 1 can of black beans and a variety of seasonings. As the recipe stands, the taste was a bit bland and it was too thick for my liking. The basis of the recipe is a very good beginning and a wonderful opportunity add some individual creativity. We thoroughly enjoyed with the modifications and will make again. Next time, I want to try 50/50 ground turkey/ground beef. My husband added worsetshire sauce to his bowl to "boost the beefiness".

Very good. I made it with a bit less pepperoni than the recipe called for. Next time I will try using grd turkey, sweet italian chicken sausage and put crushed red pepper flakes on the table. The pepperoni was a bit spicy for a 2 1/2 year old but the rest of us loved it. Also, want to try adding cannelini beans. Was a nice alternative to baked ziti for using up leftover pasta sauce. Very easy, fast clean up.

I love this recipe. It tastes like there are bananas in the bread unlike most recipes for banana bread. The bread stays moist. The recipe is very easy to put together. It does take a lot of bananas so when mine start to get overripe, I freeze them. When I have enough bananas in the freezer, I make this recipe. My only change is that I use egg replacer for allergy reasons.

Fast, easy, and good. I used a whole pepper instead of 1/2. I wish I had read the other reviews and added a bit more seasoning. Makes great left-overs!

This was EASY! Next time I make I will be sure to poke more holes in the center to the cake and slowly pour over the center so that the liquid has a better chance to get to the middle. The sides had absorbed a lot more than the middle. Everyone still loved it and finished it.

I modified the recipe to yield 2 servings, but kept the same amount of teriyaki sauce and honey, added some more veggies and served over rice. My husband has since requested that this meal be served at least once a week. Very fast and very easy. A definate keeper.

I made this cake for Christmas and it was a hit. On top of that, it was easy to make. I have already filed it away and plan to make it again.