I made as called for but did add 1/4 tsp of both garlic powder and onion powder as others had suggested, but it still wasn't enough oomph. (Hence the 3.) Everyone ate it, but my husband, myself and the kids all thought it needed something. I did add a small can of mushrooms, which was the only part that really had much flavor...wish I had added more. It was fairly easy to make, so if I did make it again I will definitely use more black pepper (and maybe even some cayenne), plus more garlic and more onion powder. I might even stir some cheese into the mixture, but I had tripled it already to about 3/4 C. Maybe even some sundried tomatoes would be good in this?

This recipe was okay. I was expecting to be WOW'd and was let down. I did use the flour tortillas as the recipe called for, but in my traditional enchiladas I will ONLY use corn. My 17 yr old son did request that I make them again, and he usually hates white cream sauces so I was kind of shocked at that. My husband is not home yet, so the verdict is out yet for him. I will probably try them again, but this time use the corn tortillas. I pretty much made them as called for in the recipe, except I had cheddar Jack cheese, only 12 oz of shrimp in my pkg and I mixed 1/2 C sour cream with 1/2 C of the green enchilada sauce and some of the shredded cheese, which was a combination of this recipe and the shrimp and crab enchilada recipe that was on the back of the package of shrimp I had purchased. BTW...if you're looking for the green sauce go to the Mexican aisle of a larger store and look toward the bottom shelves...that's where I found mine. I will try to update with comments again once I try the corn tortillas.

It was just OKAY for us. We do like our foods more spicy and I tried to spice it up more, but with very little success. I actually added 4 pinches of ground red pepper and a dash of liquid shrimp boil. I added chicken and sliced red/green peppers. These peppers were the best part of the dish. My try using as a base and making major alterations for the next time, but will not make as called for in this recipe...too bland for us.

This worked well for me since I was just trying to figure out how to use up a bunch of end-of-season tomatoes. I did add onion, celery and celery leaves to this and chopped my tomatoes a bit smaller. Used this in several recipes from this site and they worked perfectly in those recipes every time! Will use again for season batches of tomatoes!!

We liked this. I gave it four stars because not sure how often I would make. Kind of time intensive (more so than a regular spaghetti sauce). Did remind me of something Cuban. I made the recipe pretty much as is, but would definitely agree with other reviewers that veggies in this would be great!

Made this recipe as called for (with the exception of the sausage...used a different sausage I had on hand), and it was good...everyone had seconds. However, I don't think it was quite as good as my usual lasagna, but a decent alternative. Even my 9 year old who refuses to eat lasagna actually had seconds.

Made this pretty much as directions called, but used Apple Cider Vinegar in place of regular since I had more of that. Used it on shredded pork for sandwiches. It was okay...nothing earth shattering, but tasted fine. If I made this again I would probably make alterations, but will likely look for one that better fits our taste.

I am giving this a 5 for taste, although my first attempt at making failed completely!! I followed the directions, and then took one reviewers suggestion that if it looked grainy to pop it into the microwave for 30 seconds. I recommend NOT doing this!!! It came out looking like rice krispy bars and I had to throw it all out and start over. The second time around worked great! I did end up adding two extra tablespoons of milk to get the right consistency. Will definitely use this over and over. I used it on "Grandma's Carrot Cake" recipe from this site. My grandma always used to use PB frosting on carrot & spice cakes. Sound odd, but super Yummy!

This was super easy and tasted good. I threw in some homemade stewed tomatoes (from this site) I had in place of the canned, and also threw in some left over shredded pork to use it up in addition to the ground beef. I will totally make this again and would have given a 4 1/2 if I could have. The only reason for not going 5 was that it didn't blow us away, but was definitely a solid recipe. I did use the ranch beans, but may try black beans or refried beans the next time to see if that makes a difference in the 4 to 5 rating.

Wow! This is super nummy!! I recalculated for 12 servings, and made exactly as indicated. The only change I made is using a pinch of celery seed instead of chopped celery as I was out. I was looking for super simple so the other change I made was to put the water and vegies in a crock pot on low from approximately 9a-4p. I had my daugher turn the crock off at 4 when she got home from school (could have left it on low for the extra hour until I got home as the vegies were a little crunchy, so just depends on how you like your vegies...a little more crisp or a little softer). When I got home, threw in the ham and finished the rest of the recipe. Then turned the crock on high for about 45 minutes while I ran and got my other daughter from after school activities! Super Easy and this is one of the best tasting soups I have ever eaten! We will definitely be making again and again!!!

Boring! This was not as good as I was anticipating. We ate it, but will probably not make again. Tasted like canned sloppy joe mix on pizza crust. The flavors didn't really change or develop any more unfortunately. Would have been easier (and probably tastier) just to make traditional sloppy joes on a bun and serve with fries.

Just got done making this for the first time! These were awesome!! We are huge enchilada fans!! I am now raving fan of these because they are SO much easier!!! I was a little skeptical as others also mentioned about the cream soup thing, but not a hint of cream soup taste here! No cooking corn tortillas in oil to soften, no rolling, and way less mess!! I already had precooked ground beef in the freezer so I didn't add the water. I simply tossed the meat with the taco seasoning (Taco Seasoning I from this site...love it!!) and layered that. I didn't have a jar of salsa, but had my own homemade salsa on hand so I used that (I just chop up tomatoes, onion, green pepper, jalapenos and throw in a can of diced black olives and plenty of FRESH cilantro - the KEY to great salsa). The only other change I made, inadvertently, was to not put cheese in my soup/salsa mix and THEN forget to put on each layer. I put it on the second to last top layer and then added the last layer of corn tortillas and more cheese. I also took others suggestions and doubled up on my corn tortillas (Love them! They are what make enchiladas enchiladas to me.) I will either have to make two crocks next time or get a bigger slow cooker because we barely had enough with the 8 servings for 5 of us. Everyone loved it and mine was NOT sloppy as others had stated, but again I did not use any water,and only used two cans of soup even though increasing the amount I was supposed to put in 1 1/3 Cans of each (How do you

I wish I could give a 4 1/2 star because 4 seems too low and 5 is a little too generous. Having said that, we really enjoyed these, but I will probably try some adjustments next time. They were good (4 star), but not blow-me-away fabulous (5 star). We doubled the recipe (big family) and since we doubled it, only had one fresh jalapeno, so I used some extras from a jar. Would probably add extra next time since we really like spicier things. I did get my non-mashed-potato-eater to eat ALL of the small serving I gave her...and enjoy them, which is why I would give them more than the 4 stars.

I read all the other reviews first and after seeing most thought this was somewhat bland, I tried to add additional seasoning to make it a 5, but as you can see, I thought it was worth less than the 4 stars most others gave it. I used an artisian rye bread and after tossing the bread, along with the onions in the melted butter, transferred it all to a 9x13 and baked it for about 12 minutes. The spices I added to doctor it up a bit were: 1-1 1/2 tsp garlic powder, a pinch of cayenne pepper, a pinch of Durkee Grill Creations Kansas City Style Chicken Seasoning. I also didn't have a full cup of shredded cheddar so I used a mixture of cheddar, swiss, a small block of Velveeta I had left over and some pepper jack (again thinking that would spice things up a bit). It smelled good and looked good, but was just so so at best. Will likely not make again.

Loved, Loved, Loved this!! Made this along with the Hot Peanut Sauce from this site, which I served over spaghetti noodles with chicken and white rice. The sweet & sour sauce was better than the restaurant we usually order from. The only reason I would order this out from now on is convenience, because this recipe is WAY better!! I used crushed pineapple only because I had opened a can the day before for my son, but otherwise didn't change a thing! When we first started cooking the chicken it was really sticking to the pan...then we figured out that we were supposed to have a pan full of hot oil, not just a Tbls as I was reading in the recipe. The Tbls was for the batter, which I had put in the batter and then thought it was for the pan. We laughed when we figured out it was supposed to DEEP fry the chicken. Then it came out great and we're glad we figured it out because it was worth the wait and the effort!! We will be making this a lot I suspect. Great as a special dish for company!!

My daughter was mad when I told her I was making Thai Peanut stir fry for dinner, but after tasting it she joked that it was exactly what she had been asking me to make. She loved it!! I made it exactly as the directions said, but because we like spice, I also added a "pinch" (less than 1/4 tsp.) of Zatarain's concentrated (liquid) Shrimp & Crab Boil to the sauce. I did heat my sauce too, which took out the lumpiness that I just couldn't stir out. I served it over cooked spaghetti noodles and added cooked chicken. I was going to add stir-fry vegies too, but because my daughter had made a fuss earlier and she had a friend over, who I wasn't sure liked vegies either, I just served them on the side for my husband and I. Made this along with the "Sweet & Sour Chicken I" recipe from this site as well. LOVED both of them. These were better than restaurant, and are definitely good enough to serve to company. We will be making this often!!

Good rice. Nice level of spice. I did make a few last minute additions after I read a review that said they also sauteed garlic with the onions and green peppers. Since I was already too far along I added Garlic Powder. Also added the 1/2 tsp of Cumin as recommended and some parsley flakes. I will try with the chicken broth next time, but will definitely make again. Much better than the store bought stuff! I gave it a 5 because my children all liked it, including my super picky-won't eat any vegies son, and my one daughter said she'd give it 10,000 thumbs up if she had that many. I personally would have given it maybe a 4-4 1/2. It will be tweaked a little next time...probably the chicken broth to see if it's a 5 for me.

This was the first time I tried this recipe for meatloaf. Really liked it and will likely make again. My one daughter who refuses to eat meatloaf even ate them!! They tasted a little like Italian meatballs. These were fairly simple to make and I had all the ingredients on hand, which is why we made them. I read the other reviews about the meat being really greasy, so I put on a cookie cooling type rack inside a jelly roll pan to be on the safe side. There really wasn't a lot of grease, but I used 85% lean ground beef and I used a 12 oz. roll of Jimmy Dean original sausage because that's what I had in the freezer. We liked the sauce. Went well with our garlic mashed potatoes we had.

Followed directions on package of beans but took longer than 2 hours. Let simmer in crock 4-5 hours the night before and then again all day for 8-9 hours more. They tasted fine, nothing to rave about though. We used them in "Chipotle" style burritos. My kids loved them like this, but just as a rice and beans dish would have been too bland for my family. Needed more kick.

This was WAY better than I expected!! I am NOT a Spam fan at all. Just happened to have a can given to me and didn't know what to do with it so I headed to allrecipes.com (my favorite "what to make for dinner site") because I knew there had to be something on here. I was right. This sounded like something my family MIGHT eat. Eat it they did!! My husband had seconds. When my girls, 11 & 12, came in a while later, I got the thumbs up. My husband and I were watching a movie and when we went back into the kitchen after the movie, we discovered that they had all but polished off the remainder! As for the recipe part...I didn't have enough spaghetti noodles as the recipe called for so I used bow tie pasta instead, which gave it a nice look. Also, no onion, which I ALWAYS have, but didn't. I read other reviews that had used chicken broth instead of water and I had planned on doing the same until I discovered the no onion thing. I immediately spied a box of Lipton onion soup & dip mix and thought I'd use that instead of the broth, and to make up for not having actual onion. I mixed one packet of the Lipton soup mix with the 1/2 c. of water, the soy sauce and sesame oil. After browning the Spam and garlic, I added a bag of fresh stir fry mix (broccoli, match stick carrots, snow peas & julienne red cabbage) I had on hand. When the pasta was done I mixed that in with the water/Lipton soup/soy mixture. YUM! It actually looked and smelled appealing. Both my husband and I were pleasantly