YUM!!!This is really good! Personally, I don't add any extra sugar but I do put 4 Tablespoons of the mix into an 8-oz cup of hot water (just like any hot chocolate mix). To make it a bit richer, try adding a dollop of milk, half-and-half, or cream.

A super duper recipe! We love Indian food and this is such a great dish! You can dress it up with chicken, beef or pork or keep it vegetarian - any way, it is superb! It makes great leftovers too! I used Penzey's Sweet Curry powder and Trader Joe's salted cashews and there is nothing I would change at all about this gem of a recipe!

This is a fantastic recipe! The flavor that the beef boullion gives along with the green chiles is wonderful - no need for any other kinds of seasonings! I used Colby Cheese since we didn't have Moneterey Jack and it was delicious. My husband likes things spicy and next time, I will use some Pepper Jack on his burger for an extra kick! Thanks for a super recipe!

FANTABULOUS! I cut this recipe down to 6 servings and made it in a 4-quart crock pot and the results were divine! I am not a dressing girl myself but this recipe had me going back for seconds. Even though the ingredients were cut back, I still cooked everything on LOW for 5 hours and the consistancy was just right - moist but by no means mushy. Absolutely perfect. I didn't have day-old bread so I just cubed up a loaf of French bread and toasted the cubes in a 350 degree oven for maybe 10-15 minutes, stirring them from time to time with a wooden spoon until they were dried out giant croutons. I have been searching for a super fantastic dressing recipe and am so happy I have finally found one. Big bonus being able to cook it in the crock pot, leaving the oven open for other projects!

Very good! I was looking for a cole slaw recipe that used oil and vinegar instead of mayo and this is a superb recipe! I put in a little less sugar and salt and omitted the onions as we are a non-onion eating family and it was great just on the cabbage!

A divine recipe! I didn't have time to marinate it for 24 hours but did soak the meat for a good 14 hours and was it flavorful and tender! My flank steak was extrememly thin so I only grilled it for 3 minutes per side on medium. I served a Chimmichuri sauce on top of the steaks and that really cut the sweetness of the marinade - complimented it beautifully. To make the Chimmichurri Sauce, I put 1/2 c fresh parsley, 3 T olive oil, 2 T red wine vinegar, 3 cloves of crushed garlic and 1/2 t salt in a mini food processor. Pureed it until everything was blended and then poured a thick strip of sauce down the center of the slices of steak on everyone's plate. All I can say is that it was absolutely delicious and we are going to be making this steak all the time in the future!

Really hearty & filling - great for a cold winter day! I had some Portabella mushrooms that needed to be used so I used them instead of regular mushrooms like I used the first time and still, the flavor was amazing! Note that this recipe make A LOT of soup - cut it in half and you still have 6 servings...

Delicious recipe! I did omit the sugar entirely because of another cook's comment that the sauce tasted like a Bar-B-Que sauce and it was superb! I figured the Balsamic Vinegar would sweeten the dish enough and I was correct! My whole family gobbled it up - even my 5-year old and 19-month old children. No complaints of itchy mouths either! My husband loved the eggplant mixed in with his fettucini. I would like to suggest to anyone who is contemplating making this dish to go ahead and use the anchovies in the recipe. We are not an anchovy family. I personally hate strong-flavored fish. There is no way I would ever eat a slice of pizza with anchovies on it but when you add anchovies to sauces, it gives a depth to the dish that would be totally lacking if you omitted them. I keep anchovies on hand just for this. It can really make a difference between a good dish and a great one!For this recipe, I used the whole 2 ounce can of anchovy fillets. Just drained the oil from them, chopped them up and tossed them in at the right time. YUM!!!!!

A wonderful easy recipe that makes a killer ganache! I have made ganache before but never whipped it. What a difference in texture! After cooling just a bit, it was a lovely consistancy to spread on our layer cake that we had sandwhiched together with orange marmalade. The leftover ganache went into the refrigerator and I must admit that we have been dipping into the bowl with spoons all day long. The most delightful truffles could be made out of this stuff! Used Ghiradelli chocolate chips, heavy cream (versus whipping cream) and Mexican Vanilla and gosh! This is a recipe any chocaholic would kill for!

Deeeeeelish! My family gobbled it up! I am not a can of this and a box of that cook and was very happy to find a recipe for tuna casserole that didn't require the omnipresent can of mushroom soup that seems to be a requisite for tuna casserole...

I really like this sauce. It is the best homemade pizza sauce I have made to date. I put in just one teaspoon of honey and still,the sauce was sweet. Next time I am going to forego honey all together. I think that the tomato paste will always keep this sauce sweeter than other sauces. I may try using beer instead of water next time to see if I can cut the sweet that way...For those of you who have found the sauce too runny, I discovered that extra Parmesan cheese will thicken up the sauce really well - so keep this in mind if you like your sauce more on the hearty side. I made this pizza sauce and put in on the Grilled Pizza I recipe from this site and it was terrific!

A new family favorite! I let the chicken breasts soak while I heated up the grill - about 5 minutes - then seasoned with garlic powder, seasoned salt and Italian herb seasoning. I turned the heat down to medium low and cooked them "low and slow" - about 6 minutes on one side, 10 minutes on the other. When I turned the breasts, I put a pat of butter on each to keep things moist. The results were outstanding. Nothing plain or run-of-the-mill about it! The ckicken was bursting with flavor - you could taste the lemon juice as well as the seasonings. The only thing I will do differently next time is double the amount of chicken cooked. My husband is disappointed there isn't more for leftovers!

Yummy, easy and a great way to get rid of your leftovers!

Really good! Made these for our baby's first birthday. He loved smooshing up his cake and we enjoyed our individual portions. I made a sour cream topping for these - Mixed 4 ounces sour cream with 3T sugar and 1 t vanilla extract. Once the cakes were baked through, I spread this topping over the cakes and returned them to the oven for an additional 10 minutes. This adds a creamy layer on top that puts this cheesecake into the DIVINE category.

Was OK. It was way too greasy for us and we are a butter kind of family. Will stick to steaming our asaparagus and topping with lemon juice and butter from now on.

Very easy to make and the results are moist, falvorful chicken. This has been added to my collection of recipes to fix for the family for quick and easy dinners. Don't change a thing and you will have a winner of a recipe too!

So good and so easy! I have never had consistant good results making caramel popcorn and this recipe is fool-proof! It reminds me of the microwave caramel popcorn I was able to buy back in the '80's. This is my caramel popcorn recipe forever!

Oh YEAH! These are so delicious (and nutritious)! My family loves these pancakes and I make them about once a week. I do use 1 T Wheat Gluten, 1 t vanilla extract plus 1 t Penzey's Cake Spice. Next week, I am going to dice up an apple and add them to the batter...These do really stick with you a lot longer than regular pancakes - must be all that fiber!

Wonderful recipe! The corned beef was so tender and delcicious! My husband had bought two 11-pound pieces of brisket on sale (you know, buy one, get one free) not realizing that the bigger pieces of brisket are much more tough than say, an 8-pound brisket. After smoking one brisket and finding it excessively chewy and unappetizing, I decided to corn the remaining monster. I used pickling salt (this doesn't have iodine in it and so you wont get a funky, bitter after taste) as well as some Penzey's corning spices in the salt brine. Target has some wonderful glass pickle jars that come with lids - and the large one (it's around $12.99) held this 11-pound brisket, cut into 2 pieces, with no problem. In fact, I had to make more salt brine to cover it all and the pickle jar held the huge hunk of meat along with 1 1/2 gallons of brine easily. We have eaten the corned beef with the caggage, potatoes, etc as well as made some killer Reuben sandwhiches! Even though we just ate all this corned beef in February, my family is already clamoring for it to be made and served again for St. Patrick's Day! PS If the beef is too tender and falls apart when you slice it for sandwhiches, just chill the meat really well and it then holds together nicely.

Super duper GREAT! We had quite a bit of the sauces left over and they are great on rye bread with some deli roast beef!