I used this recipe as a loose guideline. I didn't have stuffing, so I used scalloped corn as a topping, and didn't have leftover veggies, so I used about a cup of frozen mixed vegetables. This was delicious and a great way to use up leftovers.

This looked a little scary when done, as the sauce got very dark (I'll admit I eyeballed the quantities, and I used tamarind instead of vinegar). I was afraid that the flavors were going to be too strong and salty. It was really nice though, and had a kind of "meaty" quality to it. The squash was not mushy and falling apart, and the sauce was almost steak sauce-y. Again, that may have been due to the tamarind.

I love this recipe, and have made this for years, and have a couple of modifications. First, you have to cook the sherry off. If you follow the directions and remove from heat after adding the sherry, the alcohol taste is so overpowering that it's virtually inedible. Cooking it for a few minutes longer allows the sherry flavor to shine without the alcohol flavor killing it. Second, I always remove all seeds from the jalapenos and use just one. It's still spicy, but not overpowering. I like this best as a condiment on sandwiches, rather than a relish.

This was really great! I made this for a crowd, and it was for breakfast, so I substituted biscuits (in a can) for the sugar cookie dough. I baked the biscuits for the time indicated on the package and then continued with the recipe. This made it less sweet and more breakfast appropriate. I also eliminated the glaze, since other reviewers said it was good without. I made this at night, and sprinkled the fruit with lemon juice, and it kept well. I will definitely be making this again.

This was my first breadmaker recipe and it was a success! I didn't have bread flour, so I just used all-purpose flour, and it worked well.

This was great! I made this after Thanksgiving and am just now getting around to reviewing it, but I recall this being creamy, decadent, and a great way to use up leftovers! Just what you want after Thanksgiving!

This is really tasty! The topping DEFINITELY makes this dish. This is sweet without being cloying, like the dishes made with canned sweet potatoes and marshmallows. I'm constantly looking for new sweet potato recipes (the turkey and stuffing are set in stone, so it's one of the few dishes I can play with), and I will be keeping this recipe!

This is quite tasty! The glaze made this just wonderful! I made the glaze and then poured it over the top of the cheesecake. Also, I don't have a spring-form pan, so I made this in a deep die pie plate and had quite a bit of leftover filling, so be aware of that. I used some of it in pancakes, which was great.

This tasted good, although it didn't go over as well as I had thought it would. It would definitely be an unusual contribution to a holiday potluck!

This is pretty good! And my 2.5 year old ate it, which means I'll be making it again! Like others, I added another can of tuna. I used broccoli cheese soup and added 1/2 can of milk. I also used bread crumbs rather than the onions, and added chopped onions to the mix. I added some spices as well.

This was pretty good! Per other reviews, I cut the olive oil down to 1/4 cup, and upped the butter to 1/4 cup. I also used 2 10 oz. cans of baby clams. I used all the juice from the first can, but drained the second. We had leftovers, so I poured the remaining clam juice over the leftovers, since I knew the pasta would dry out a bit. Because I doubled the clams, the spices were a bit bland, and I ended up adding seafood spice to taste. This is still a pretty bland recipe, but not too greasy (the way I made it). I think I would double the amount of fresh garlic next time. Also, I don't have dried parsley, and I didn't have fresh, so I used some fresh basil (about 1/4 cup chopped) from the garden, which gave it a really nice subtle basil flavor. My husband liked it, which is saying something because he only likes pasta with marinara sauce! I will definitely make this again, and thanks for the heads up that this can be greasy with the 1/2 cup oil!

This is REALLY good! It is a beautiful dish with great taste. It's a different way to prepare eggplant, and the combination of the eggplant, spinach, and cheese is excellent! My husband didn't seem to like it much, but he isn't a huge fan of eggplant and loves meat. The only change I might make is to add some toasted pine nuts. I think that might put this dish over the top!

This is SO good. Because of the acidity of some of the ingredients, I was surprised by how rich and mellow this is. I live in Texas, and we eat EVERYTHING with tortilla chips. This is great with tortilla chips! Eating this with bread reminds me of spinach dip. This is an addictive spread, and I will be sure to make it for EVERY party I have or go to in the future. It's really unusual, but really good and oddly familiar and comforting.

This is really tasty and really versatile. I made this a while back and forgot to rate it, but I remember that I took some liberties with the recipe and it tasted just great. A really nice way to get your veggies.

This is YUMMO! I made this with red lentils to speed up cooking time, and I cooked the lentils with the sauce ingredients. After cooking the onions and garlic, I added a can of chopped tomatoes with mexican seasonings (to replace the 2 cups tomato...the can is 14 oz) and the lentils. Then I added about 2 cups of water and the rest of the ingredients. I let it simmer for about 15 minutes and it was great! The lentils still had a bit of "bite" but had a great sloppy joe taste. Even my husband, a confirmed meat eater, had seconds!

I love this recipe! It does turn out a bit thin, but that's okay. I do add more jalapeno than Uncle Bill, and I cook the sherry, otherwise it has an alcohol taste that I don't care for. It's super yummy and just a bit different than the usual cranberry sauce.

Although I love shrimp, I rarely cook it at home. But, I had some really awful frozen breaded shrimp that I couldn't bear to throw away. This recipe made them palateable (sp?)! I used cream of poblano soup instead of cream of shrimp. I also used fresh mushrooms and added some seasoning salt. This recipe is super rich! I don't think I would use this for fresh shrimp, though, since it has a lot going on, and I like to taste the shrimp. But it was great for my needs!

This was pretty good! I think next time I will reduce the amount of sour cream. It was very rich and I was only able to eat a small amount, but that's okay! It also seemed to help fill me up for the rest of the meal (I nibbled a bit as I made this). We cooked the squash for an hour, cut side down, and it was VERY soft. We didn't even need to use anything to whip this up other than a fork!

This makes a decent crust. I had to work with it a bit, and I'm still tweaking the recipe, but all in all, I like it! It takes longer than an hour to rise for me, but that's not a big deal.

This is how hash browns are SUPPOSED to taste! Creamy in the middle, crunchy on the outside! Thanks SO much for this recipe