Big Hit and easy to do - the 2 things every cook wants! I'm giving 4 stars because of the changes I made, but I'm sure doing it "pure" would rate 5 stars. I used tater tots instead of fresh potatoes -just to get rid of them- and sharp cheddar cheese. I skipped the usual S&P to taste and instead used dashes of dry mustard, celery seed, thyme and white pepper. One suggestion I would make: the time just was not long enough for me, and afterwards a friend of mine said that if you cook it until it gets that filmy look on the top and the sides are done - put it under the broiler for a minute or so which gets the top cooked. She makes frittatas all the time, and this is what she does. My husband not only had 2nds last night but asked this morning if there was leftovers!

A recipe that lends to your own tweaking with great results. I used whole wheat flour for a bit more than half of the amount, cut the sugar to a scant 1 cup, and cut down on both the baking powder and soda to around 2 tsp each. I threw the apples and carrots into my food processor to chop and ended up (whoops) with a slaw, but it didn't hurt the muffins! They rose well, not dry at all, and baked easily in 25 minutes. I served these with a hearty pumpkin soup recipe, and they complemented it well. 4 stars because of all the tweaking, but 5 stars for its flexibility!

We really liked this recipe: that means husband, 6-year-old and 3-year-old also. I was trying to use up the end of a meatball bag, and this was really tasty. I also used up some celery sticks I had as leftovers too. I had some problems with the cornstarch: I think it was just too much, so I'll cut it down next time. And I cook with less sugar anyway, so the 1/4 cup that I used was plenty. But the taste was really good. I'm not a big asian food fan, and this was pretty American tasting. My husband even commented without any prompting from me! That's a surefire sign that he liked it!

Oh my....Oh, my....oh...my. We have to thank my 6 year old birthday girl for finding this one. "I want a chocolate peanut butter cake, Mommy, with Alice in Wonderland on it and the Cheshire Cat and her kitten...". So I found this recipe to fit the demands. And boy! (or should I say --girl!) Most of what I use is organic, which I think boosts the taste factor in and of itself. But that doesn't take away from the fact that this is a great recipe! I chose to use a generous 2/3 cup of wheat pastry flour and the rest white. I used a scant 2 cups of sugar (crystals from cane juice if you are interested), but otherwise followed the recipe. Oh, I did add some nuts on top of the frosting, crushed peanuts because of Alice (I didn't want the picture of her taking off frosting when I removed her so the nuts made a barrier). And I think I'll do that every time because I thought they were really good with it. I baked it the full 25 minutes, and it is still incredibly moist. It was done, pulling away from the sides of the pan and coming clean with a tester, but still is very moist (even with the wheat flour!). It's sweet, no doubt. But it's not set-your-teeth-on-edge sweet. Everyone enjoyed it, especially the birthday girl!

Great taste! I skipped the cayenne for my kids' sake and used 2 fresh cloves of garlic since we can't get enough of it around here. For time, did not do kabobs. Very tastey, not at all dry as stated by other reviews even though we use great, big Amish chicken breasts. I suspect it's in how it's marinated & cooked: pierce the chicken all over before coating it & make sure your fire is initially hot to sear & seal in the juices, then turn down your fire & don't overcook it (4-6 minutes per side is all you need). I liked the suggestion about serving it w/ couscous. It was a great combo, and the kids thought it was cool. This recipe made the "keep" list for sure!

Once again, I love AllRecipes.com for saving my skin: type in "chicken" and "salsa" in ingredient search, use the 'soup' category, and shazam! Here's this recipe. And you can't beat it for simplicity! Based on other reviews I used a taco seasoning packet (actually, a recipe for one off this website) and a can of tomatoes. It was very thick once the chicken was shredded (EASY after those 8 hours!) and the corn/beans were added. I needed a soup insead of the thick stew since I was feeding a crowd, so I added a qt. of chicken stock (the organic range chicken kind from Cosco). I think it would have tasted better to meld the tastes longer with the stock before eating, as both my husband and I thought it was just "ok", but I wouldn't say anything was "missing", there was definitely good flavor that was waiting to come out. However, everyone else loved it. So I'll definitely do it again, and would like to make it as written to use it in tortilla shells. This recipe makes my list of ones to keep!

This was good enough to rate 5 stars, but... I'd agree it is on the spicy side. My 3 year old complained even when I'd toned it down, so keep that in mind when you mix it up. Also, it would be nice to have something stated about how much to use per pound of meat --although one rater did give some estimates, I wonder what the original writer had in mind. But all in all, it's definitely a keeper for my files!

All these ingredients are familiar ones for Ameri-Mexican foods, so there was no shock here. I used my stovetop instead of the microwave and then baked it during church (about 1 1/2 hours) at 200 so it would be ready for the potluck lunch afterwards. There were no leftovers to take home! So I'd give it 5 stars except that I changed how I did it (no microwave) and also used yogurt with a couple teaspoons of cornstarch to keep it from separating while baking (instead of sour cream). I thought it tasted good, and I guess everyone else did too.

Something that I've learned from this website is that the ones that have lots of high ratings are usually recipes that can be fudged and still turn out delicious. I took the ingredient list and matched it the best I could with what I had on hand (in smaller amounts). I used another AllRecipe recipe for the Italian dressing. I think the thing that really gives it kick is the fresh garlic! I pressed a large clove into the salad and Yeeee-um!! I've already recommended it to a friend who is expecting. So give it a shot, I think you'll like it too.

Good things: yes, it was fairly easy and a great way to use up broccoli stalks once the "pretty tops" are gone. Yes, it looks very fancy and is amazingly easy to get it to look that way! However, the taste was a bit flat. Maybe I should have put all 2 tsp of dill in -- I didn't based on other reviews. Maybe I should have used crescent roll dough -- all the butter and salt in it makes anything yummy, but I didn't have any on hand (and homemade dough does not taste as good). I may try it again and put more oomph into the filling. I liked that it wasn't overly cheesy though.

So far, so good! Surprisingly, the ginger is not overwhelming in the taste. I followed the ingredient list until finding I had only 1/2 cup raisins, so added craisins to make up the difference. I also added 2-3 Tbl of natural sugar cane crystals since I like sweet muffins. I added all the wet ingredients to my food processor, beating the eggs in there, and then gradually added the dry mix. I followed one other reviewer's suggestion and piled the muffins high with batter. It still made 15 muffins. They were done just before 20 minutes were up, the toothpick test was clean, and they are moist even now 5 hours later. Definitely a "good and good for you" type of recipe!

I also found this recipe through the ingredient search for a churc potluck. I doubled it, using a 28 oz can of stewed tomatoes & adding 1/2 tsp of ginger & 2T sugar recommended by another reviewer. I also used regular brown rice, and just cooked it on the stove for 10 minutes while I cut up the chicken. Then after adding the chicken, I put it all in a 9x13, covered it, and stuck it in the oven for 1 1/2 hours at 300 and when the church service was over -- it was done. Since I'm not a curry eater, I'm not a good judge of these things. But others at church who like curry said it was good, and had nice flavor. So I'm passing along their review to you all!

This is a great leftovers meal, and it is amazing how you can feed a family on such little amounts of any one thing - one diced potato, a handful of baby carrots diced, 1/2 cup of frozen green beans & corn... but when you add them to the leftover turkey (which I also diced), gravy (I used about 1 1/2 cups) and some salt, pepper, and a sprinkling of thyme -- dinner is served, baby! It's not strong on spice so naturally is more mild tasting. But it was good. Everyone liked it and, as I said, it is a great way to use up the leftover meat. I'll definitely do it again, and soon since I still have leftover turkey!

I'm torn between giving 4 or 5 stars. It was very good, but a bit heavy on the baking powder. It affects the taste, more so as leftovers. I made a simple icing (2T butter creamed with 1 c powdered sugar, then whisked 2 T milk into it) which worked well. Served it with vanilla ice cream. I would like to try it again with less baking powder. I'll try to remember to edit this review after I tinker a bit. However, I do think this was a good cake, and did not taste "healthy" despite the wheat flour. I got compliments from family & guests! And that's why I voted 5 stars instead of 4.

This is a good recipe and can be easily made with organic ingredients without doing culinary summersaults. I've made it more than once with good results whether "by the book" or changing it slightly. Adding vanilla gives it a nice flavor. Doubling it takes it a bit longer in the oven, but will give the "clumps" that some enjoy. This can easily become "gourmet" muselix by adding rice crispies, corn flakes & bran flakes (which can all be found easily in organic stores) along with the raisins after baking. It tastes very much like the expensive stuff but at half the cost. Kids enjoy it, hubby liked it once I dropped the sunflower seeds, and our dog waits for the crumbs to fall. An added joy: my 2- and 4-year-olds enjoy helping mix the dry ingredients with their hands at the kitchen table - all those different textures!

Very tasty side dish which family enjoyed. My husband liked it, admitting had I just served cooked spinach he probably wouldn't have eaten any! I think I'll try fresh spinach next time for more vitamins. I used fresh Parmesean instead of the other - it's still a strong flavor and worked well. I grilled the leftovers on toasted multigrain bread with mozzarella melted on top the next day - and it was good too.

I had to laugh at the number of reviews observing how this recipe was totally altered by all the raters, but given 5 stars! Well, I won't give it 5, only 4, because I followed one of the raters suggestions and added 1 more egg (for 5 total) and poured the mix into 2 pie shells, and baked them for 45 minutes. Everyone here liked it, and I have another to go around in my fridge.

Other versions recommend 2 c Bisquick. I started with 1 1/2 cups and added a bit more. Next time I will use a scant 2 cups. Be careful you keep these at 1" balls. Freeze easily. Then thaw them 5 minutes (not 15) and bake them for 18-20 minutes (not 20-25) so they won't be dry. Everyone really liked these, and the mild flavor was good for kids.

This was a welome sight at our Thanksgiving table, only 2 of the 12 there actually like cranberry sauce - but everyone liked this, several guests took seconds and my husband said - Honey! This is good! I did not add the pecans. And I reserved the juice from the cherries, added water to make 2 cups and heated this up to dissolve the jello. Next time I may try the cranberry jello instead of the cherry. But at any rate, this will become a traditional holiday dish in our house! 2006: Now I've made this over again with some successful changes: I used whole cranberry sauce and like another reviewer used an additional package of unsweetened gelatin. I skipped the whole cherries since I had the whole cranberries. It turned out yummy as before. Now this Thanksgiving I am trying the cran-raspberry flavored jello instead of the cherry to give it more cranberry taste. We'll see if it's consumed as rapidly as before!

This is NOTHING like the traditional creamy spinach dips or ranch dips- so if that is what you want, move on to another recipe. But if you want something very savory: this is a Great appetizer! Very tasty with fresh broccoli, zucchini sticks and other fresh veggies. Got raves from my Thanksgiving guests. I did add 1/2 package of cream cheese after reading all the complaints about not being creamy. I did not drain the spinach. It was a bit thick for my blender, but it made it. I will definitely make this again.