Pretty good, though I don't really eat eggs. I sauteed half an onion in two tablespoons of butter and added about half a box of the defrosted frozen spinach (make sure you drain it). After it cooled, I added the mixture to the eggs with a touch of cream and yellow American cheese. I garnished the dish with cherry tomatoes and a little Parmesan cheese.

This recipe is pretty bland as is. I used cream of mushroom soup instead of the sour cream and light cream instead of milk. I added cooked and crumbled bacon and shredded Cheddar cheese to the mix and topping. Added a sauteed onion too. I like my way better. :)

My first attempt at homemade rolls, and boy were they good! I don't have a bread machine, so I warmed the milk in the microwave for 45 seconds and tested with my finger (if it's too hot for bath water, let it cool a little or it'll kill the yeast). Add it to a big bowl along with the sugar then the yeast (Use one of those active yeast packets and they rise plenty). Let that sit until it doubles and looks bubbly. Melt the butter in the microwave for about 45 seconds and again tested with your finger (same principle). Add the butter to the yeast mixture and two eggs, slightly beaten and mix. In a separate bowl, mix flour and salt. Add flour mixture to yeast mixture three heaping tablespoons at a time until all is used (use it all, even if it means using the flour mixture on the board as you knead). Knead for 5 minutes, put in a buttered bowl, cover with a clean, damp dishtowel and allow to rise in a warm place for 45 minutes. Punch down, and separate into balls (they rise a lot so small balls will yield normal-sized rolls). Put on buttered cookie sheet, cover again and let rise another 45 minutes. Brush with melted butter and bake at 350 until golden brown. Yummy!!

This recipe has a good basic concept, but needs a lot of help. First, saute one small onion and green bell pepper in a few tablespoons of olive oil along with some garlic. Beans totally don't go in this dish. Instead use veggie protein (aka veggie crumbles, veggie patties or veggie sausage) like Morning Star. You get that meat flavor you're looking for. Season the veggie meat like you would anyway with spices like salt, pepper, oregano, thyme, basil and parsley. Allow the veggie meat to get a little crispy then add your own or a prepared pasta sauce (the canned tomatoes yield a watery sauce by themselves). Let it simmer a few minutes, then added a few handfuls of fresh baby spinach. Ten ounces is way too much...you'll be okay with 6 oz. Add the penne and stir. I don't like feta, so I grated some fresh parmesan cheese on the top and it was perfect. You can't tell meat isn't in this.

Oooohh, this dip is so good!! I've made this a few times and each time, there are no leftovers! Try to make this dip as spanakopita by separating sheets of phyllo dough on a surface. Brush melted butter on the phyllo, add another phyllo sheet, butter and repeat for about 4 or 5 layers. Cut in strips, then squares, spoon this dip in the center. Fold over to make a little triangle, seal and bake on 350 until golden brown. Yumm!

This recipe is only about 3 stars as is, but 5 with some changes. I marinated the shrimp in kosher salt, black pepper, Italian seasonings, onion powder, minced garlic and olive oil overnight. I grilled the shrimp on an indoor grill and set to the side. Sautéed a pack of frozen broccoli in butter, added minced garlic, black pepper, onion powder and a can of tomatoes for 5 minutes. I used lightly buttered Chinese lo mein noodles, too. YUM YUM!!

Really great recipe!! I loved the taste of this bread because it's so close to what's served in some of my favorite Indian restaurants. I omitted the garlic. Instead of grilling, I cooked the naan in a large saute pan after I brushed both sides with melted butter. Make sure you don't add too much flour when you're kneading, or the dough will be stiff. Add just enough flour to have the dough just barely clean the sides of your mixing bowl. If you're having problems with the dough not rising (maybe it's not warm enough in your house), try putting it in a warm oven (200F) with the door open and covered with a damp towel.

This recipe is good, just requires a lot of tweaking. When marinating the chicken, I replaced the fish sauce with low-sodium chicken stock, the fresh ginger with powdered and the hot pepper sauce with black pepper. Use low-sodium soy sauce, too (you can't tell the difference). Make sure you let the chicken marinate for 2 hours...makes all the difference. I replaced the jasmine rice with basmati (you need to let basmati soak in water for 20 mins.). I minced the onion and added one of those frozen veggie packs with carrots, mushrooms and sugar snap peas. I only had salted cashews, so I just rinsed them a few times in a bowl of water and mixed them in with the dish. I had no problems with the consistency of the sauce or the overall saltiness of the dish. Great recipe with the changes. I will definitely make this again!

Excellent recipe!! The only changes I made were to use 3 lemon slices instead of lemon juice. It still gave me the lemon flavor without being overpowering. I also warmed the lemon slices, butter (which I increased to 2 tablespoons), garlic, parsley and black pepper in a saucepan until the butter melted. It took the raw taste out of the garlic and allowed everything to combine. Then I just poured the mixture over the fish and baked in a foil pouch. Yum yum!!

This recipe is great! I made a few changes: replaced the ground beef with ground turkey, used dried oregano, basil, bay leaves, parsley and thyme instead of fresh herbs, no brown sugar, prepared tomato sauce, and I added the parmesan to the ricotta and egg mixture, plus used it like another layer in the dish. This is great with garlic bread and a salad. Yum yum!!

This was my first attempt at making a carrot cake from scratch. I received rave reviews for this recipe!! It was so easy to make and the frosting came together beautifully. I didn't make many changes...used 1 tablespoon of vanilla in the batter and frosting and used walnuts. Great recipe!!

This recipe is GREAT! I was apprehensive about making biscuits because the last time I attmepted, they tasted really bitter (different recipe). But these were quick, easy, and yummy. I used butter instead of shortening, and added heavy cream to form the dough. I scaled the recipe down to 6 servings, and there were enough biscuits for 4 people. Thanks for sharing this delicious recipe!

This recipe is AWESOME!! For the base, I used two 32oz containers of low-sodium chicken broth, clam juice (look for it in the international foods aisle or near the tomato sauce), one 28oz container of crushed tomatoes, and the sauteed garlic and green pepper (I substituted the green onions with onion powder). Use the spices liberally and to your taste (you can't really measure herbs) but don't add salt until you've tasted it. Clam juice is REALLY salty. I let the base simmer for about 30 minutes, then I added one pound of shrimp, two containers of lump crab meat, and a pound of tilapia. I cooked it for another 5 or 10 minutes, then shut it off. You can even remove the soup from the heat, then add the seafood. The heat from the mixture will cook it. It's so good by itself, I didn't add the rice. It's great as is!

This is the best cake I've ever made. I did alter the recipe a little: substitute 3 cups of cake flour (instead of the AP flour), add 1 tablespoon of vanilla extract to the batter and butter sauce (instead of 2 teaspoons), add 1 tablespoon of rum extract to the batter and butter sauce. This makes the cake taste buttery and like rum. Yummy! Make sure to poke holes in the cake (while still in the bundt pan) while it's still warm. Pour the butter sauce over the holes and it'll seep right into the cake. Let the cake cool in the pan to prevent it from sticking.

Great recipe but requires a lot of tweaking. Instead of tomato juice, I used two cans of diced tomatoes flavored with garlic and onion. I also used pasta sauce (like Prego) instead of tomato sauce. I left out the pinto beans and just used two cans of the kidneys. I sautéed one diced onion, one green bell pepper, and some garlic in a little butter and olive oil. I then added the ground beef (although lean ground turkey works too). I added the meat mixture about 2 hours after the tomato mixture was in the crock-pot. I left out the cayenne, sugar, and oregano, but bumped up the pepper, cumin and chili powder (doesn't make it spicy). I added the spices to the meat mixture and the tomato mixture (for ample seasoning), then combined the two and let it slow cook in a crock-pot for 8 hours. Absolutely perfect...my version that is! :) Great base chili recipe, George!