Could not have made a better meal while being stranded in the house all day because of a blizzard! I had to use what I had on hand so I substituted a small can of fire roasted tomoatoes for the four fresh, a tiny can of diced chilies for the four fresh green chile peppers, and mozzerella cheese instead of Monterey Jack. Still came out perfect! I made a pot of white rice and scooped some into each bowl before ladeling with stew and topping with a sprinkle of cheese. My six-year-old loved it despite being a little spicy.

This recipe turned out great! The pork was tender and flavorful and the potatoes had a bit of a crispy edge thanks to the olive oil. All you need is a steamed veggie on the side to make the perfect weekend dinner (weekday if you have 2 1/2 hours to put dinner on the table). Thanks for sharing!

My grandmother used to make this for me when I was little girl. I remember eating it on hot summer mornings in her covered portch with my father when we visited Puerto Rico. My father died when I was a teenager so I never got a chance to get his recipes. I've thought about this custard on and off for years and was delighted when I found it on allrecipes. I just made it with my 5-year-old daughter and we both loved it! I enjoy hot cereals but she turns her nose up to them so I was pleasantly surprised when she asked if we can make it tomorrow morning. Recipe is perfect! I wouldn't recommend changing a thing.

One of the parents always make a similar salad for Teacher Appreciation Week and this recipe is almost as tasty! I added blueberries and pecans because that is the way the parent always makes it. This recipe calls for a sweeter dressing, which I may even perfer.

This is my new go to potato salad recipe. The scallions give it a mild onion flavor, which we perfer over diced raw onion in many other recipes.

I served this to company and everyone enjoyed it. One of my guests has a wheat allergy so I could not use my cresent roll egg casserole recipe and didn't even miss it! I usually put the casserole in the oven with foil on top but remove it half way through the cooking. I find the eggs set faster this way and prevent the edges from browning as you wait for the center to cook through.

The cut of pork I use varies but this recipe always comes out great! Do not skimp on the BBQ sauce, use the best quality one you can get your hands on.

I add uncooked chicken breast to the the crockpot and shred it using 2 forks when I get home from work. I also add a can of rinsed Goya black beans at the end too. Don't skip the cilantro, it makes the dish!

I had all the ingredients on hand so I tried this recipe, a little hesitantly...It was delicious! I've made it at least ten times since. I always season the meat with salt, pepper and garlic powder first, and usually add 2 cans of cream of chicken soup because we love the gravy. We also perfer chicken flavored Stove Top stuffing over the cornbread stuffing.

My husband and 5-year-old request this recipe often. I like my peppers to have a little crunch so I cook this recipe on low for the suggested amount of time but don't add the peppers until 1/4-1/2 way through the cooking.

I make this every time we have company and it doesn't last 30 minutes. I like to serve it with blue or multigrain tortilla chips. I cut back the mayo by 1/3 and replace it with full fat sour cream which prevents lots of oil from building up on top.

I had a pork tenderloin so I dredged the meat in the flour and seasoning before browning it on all sides. Next, I put it in the crockpot and even though I didn't understand the the chicken and rice soup, I used it anyway and I'm glad I did! I added the extra broth and added some more of the seasoning that I used in the flour mixture. I served with with rice and fresh greenbeans and my husband and 5-year-old had no complaints.

I made this recipe as stated and it was really good. It took me less than 5 minutes to throw together before work and the gravy was tastey enough to make boxed mashed potatoes taste great. I will try adding fresh mushrooms next time...and maybe golden mushroom soup.

These are the most perfect chocolate chip cookies I ever tasted, let alone baked! They were very simple to make and the cookie batter alone was to die for :) I put the batter in the fridge while the oven was preheating which made the batter easier to work with. The cookies came out perfect after 17 minutes at 325 (electric stove) but I made them a little smaller than the 1/4 cup stated in the recipe, any bigger and I would have had to bake them a few more minutes. Hopefully the cookies will last long enough in my house so they can make it their intended destination!

This dish competes with the "Mom and Pop" Puerto Rican joints in the area. My father was Puerto Rican so I grew up on this stuff...tastes just like my father used to make! Please post more recipes. :)

I thought the flavor was wonderful, however the glaze made it a little too sweet for my taste. Next time I think I will just dust the cake with powdered sugar instead of pouring on the glaze.

I thought this quiche was good although it was a little bland for my taste. Maybe next time I will try a more flavorful cheese.

I made this for our Christmas Eve party and everyone enjoyed it. I was told to bring this dish every year! Seems like a lot of steps but I made a large tray from start to finish in just over an hour.

very very good. i did have a problem pouring the egg mixture on top of the heated spinach mixture though, as it couldn't really seep down to the crust...just kind of sat on top. next time i am not going to heat the spinach mixture.

this is my new favoriate enchilada recipe! i made it last week and my husband and 3 year old daughter already asked for me to make it again.