Doubled the garlic and cumin, used freshly roasted peppers and added a tablespoon of olive oil. Delicious!

Used the idea but made a few changes for ease-sake...I made 2 cakes (each 9X13) and cut both down the middle instead of slicing one cake into two thin halves. I also let the ice cream defrost just a bit and took the advice of the first reviewer and beat it with a mixer to get it soft. I then spread the softened ice cream between both cakes and put the cakes together. I made one side chocolate cake with coffee ice cream and the other yellow cake with strawberry ice cream. I iced with Cool Whip and decorated with chocolate syrup on once side and halved strawberries on the other. It was pretty, easy and impressive and was enough to serve 30 adults. What a party cake!

Served alongside pulled pork sandwiches and it was goooooood....even those who don't normally like cole slaw tried and loved this recipe. I probably won't ever make another version of slaw...I tooke the advice of another reviewer and matchsticked the jicama which added a great crunch. I used one purple & one green cabbage and it ended up being enough for a party of 20! Would definitely encourage making the day before as the taste gets better the longer it's allowed to marinate.

Great, quick recipe. I used bacon instead of sausage and mild Rotel instead of tomatoes. Spiced it up with some garlic, black pepper, cumin, oregano. Let it simmer for about an hour and it was delicious!

Great resource for a stir fry! Just a couple tips I thought may help. I think marinating the beef is crucial in this recipe (I marinated for 2-3 hours). Also to achieve thinly sliced, tender meat (especially when using cheaper cuts) I suggest putting it in the freezer about 20 minutes prior to slicing. This makes it much easier to slice thin. I also always make sure to cut against the grain; this helps to combat chewiness. I did double the sauce as well as added fresh ginger and lots of garlic. The only other suggestion is to blanch broccoli and carrots if you're using them for just a minute or two before throwing them in the fry.

I liked it and will make again with the addition of a lot more garlic, more turmeric, fresh parsley and a little less salt. I formed the rolls Jeanie suggested, put them on a lightly oiled baking pan, smashed them down slightly with the back of a spoon, brushed with olive oil and baked at 350 for about 30 minutes, flipping halfway through..they did crisp up a bit and stayed soft on the inside...definitely not the same as frying but very tasty all the same. I did use an egg as others suggested as well as I squeezed about half of a lemon into the mix...really brightened it up.

I was a little hesitant to use jarred salsa but I really think it's what elevated this chili from good to great. I added some veggies at the beginning (bell peppers and onions) and stirred in bittersweet chocolate and minced garlic about thirty minutes before I served it. I also left the lid off the slow cooker for the last hour to let it really thicken up. Mine was almost too spicy (I used Hot Salsa and made my own chili seasoning from a recipe on this site: Chili Seasoning Mix II. I should have tested the ancho & chipotle powders I was using because they were super spicy. I tempered the heat with a few scoops of peanut butter...doesn't change the flavor a bit and actually gave the chili a nicer body) Best chili I've ever made.

Loved it! I won't ever use a store bought mix again...omitted the flour and for the chili powder I used 1/2 ancho chili powder and 1/2 chipotle. The chili that I added this into ROCKED. (Debdoozie's Blue Ribbon Chili from this site)

Very tasty! I used regular whole wheat flour, half butter/half vegetable oil, and almond milk in place of the skim. I cooked them in a Belgium Waffle maker and they turned out with a slight crisp to the edges...delicious. Next time I'll make more, add whole flax seeds, no butter and freeze to eat for breakfast during the week!

Wowza! This was so tasty. I altered the recipe for 6 servings and made 3 roughy fillets. I also used stewed tomatoes and I think I would prefer them over fresh tomatoes in this application. Served over a bed of lightly steamed spinach and brown rice. Oh, I also used veggie broth instead of chicken and it was tasty, tasty. Thanks for the quick and impressive recipe.

Just like many others this pot pleased even the guys in my house who've never liked Black-eyed peas. The only tip I'll make is if you are using thick-cut ham from the deli add it in the last 15-20 minutes...just enough to warm through. Otherwise you'll end up with tasteless cubes of ham in your beans. (I also added carrots, more bell pepper, thyme and used an immersion blender at the end to puree half of the mixture...my result was creamy, chunky and delicious! We ate it as a main course soup rather than a bean side.)

I followed the recipe exactly and they were fantastic! However, I didn't make the icing as I felt for our house, it was overkill. The pan of brownies was demolished and I can be sure I will make these many many more times.

4 stars is for the sauce! So tasty. I did add about a half cup of red wine to the sauce and a few splashes to the meatball mix. I also added several spoonfuls of the sauce to the meatballs to ensure they wouldn't be dry...definitely worked! However, even with the addition of green bell peppers, lots of garlic, the meatballs didn't have enough umph for me. I'll definitely make the sauce again but next time I think I'll look to a different meatball recipe.

I wanted to like this recipe, I really did. Especially after smelling how seemingly delicious it was going to be but Whew! I had to do quite a bit of zazzing up. After cooking for 7 hours and sampling only to find almost zero flavor and dry chicken breasts I ended up shredding the chicken and letting it cook another hour in the sauce. I even used frozen breasts as other have recommended for moist chicken but it didn't work for me. I also added tons of extra spices (including more salt than I would normally like to use). In the end, the boys in my house ate every last bit so that's where the three stars come from. I will look for a different Cacciatore recipe next time around.

This is a recipe I've memorized and pull out often to use for lots of fish, not just Mahi Mahi. Be sure to use fresh ginger! Makes all the difference. (I frequently put slices of the root into my garlic press before mincing and squeeze the ginger juice directly into the marinade.)

I will never boil a lobster again. Period. This was absolutely the best lobster I've ever eaten. I followed the recipe to the letter.

Tasty! However, I would have benefited from a different cook time/temp since I used a Bundt cake pan. Because I didn't do the research the cake wasn't near as moist as the other reviews stated. I'll try again and follow the original instructions for baking. (I did use coffee in place of water and added a cup of chocolate chips).

I followed the recipe pretty closely and the potatoes were delicious! I didn't have any sherry or wine in the house so I used a few glugs of lager....tasty. Instead of baking in a glass dish I put the whole mixture in my cast iron and baked in that resulting in a crispy cheese crust around the edges. Thanks for the recipe!

Took the advice of others and added carrots to the potatoes while they were boiling. I also opted to boil the vegetables in veggie broth as opposed to water. Made for very tasty potatoes. Guests were enamored with the dish. Served over a bed of rice mixed with raisins. Thanks for a marvelous recipe. I will use again and again.

This was so tasty! My crust didn't puff up on the top like the picture shows but it was still incredible straight out of the oven and topped with vanilla ice cream. (I'm wondering if my oats were quick cook or not? I bought them in bulk a while back and didn't label them.) I followed another reviewer's suggestion and used fresh berries tossed with flour and sugar. I also added the juice of one lemon. This will be a permanent addition to my dessert rotation. Thanks!