This will be a great side dish for any mexican main entree. I had just some zucchinis, yellow squashs and tomatoes in my fridge. And I looked up on this site, a vegetable side dish using these 3 veggies. This one sounded good since I needed some vegetables to go with a mexican casserole. I gave it a try, using just what I had in my fridge , plus onions and garlic Also added some cilantro). I did not have the cheese it called for either. But it still came out delicious. Thanks you so much for this good recipe.

Excellent treat for almond lovers. Very easy, fast and delicious. Thanks a lot for the post.

This is it. THE BEST PANCAKE RECIPE in the world. I had tried so many recipes for pancakes, none of them was good enough for me to make the effort. I just stopped bothering and keeped buying the frozen kind. Thank you so much for sharing this great recipe. I will be making this very often.

Very desappointed with this recipe Except adding some sauteed onions and garlic, I pretty much followed the recipe. The cheese stucked to the bottom and sides of the pan and made lumps in the middle, the soup was too thin ( probably because of the unmelted cheese) and did not have much flavor. I will just add some chicken and roasted poblanos to my old corn chowder next time and see what happens

This orzo was very delicious. After reading some reviews, I change little bit the cooking directions. I cooked the orzo with garlic in the broth 5 mn before adding the shredded vegetables and cooked another 10mn. Thank you for posting this recipe.

Thank you for this great recipe. My grocery store sales frozen poblano peppers. They are already roasted, peeled and ready to cook or stuff. That made this recipe so easy and fast to make. I plan to make this every time I have some leftover cooked chicken.

Delicious mexican casserole. I assembled it in the morning and kept it in the fridge until an hour before diner. I added some sauteed onions and garlic with the chicken. Leftovers tasted even better the next day. I plan to make this quite often. Thank you for sharing this recipe.

I made these tonight. Wow, outstanding taste. The only thing I would change about it, next time is to saute the onions before adding to chicken, cause they were kind of crunchy. Thank you for the recipe.

This is my favorite side dishe with all mexican entrees. It has it all, veggies, grains and beans. The only thing I change about it is adding some cumin, about a teaspoon and some chopped cilantro at the end for mor flavor.

I made these with my 6 year yold daughter, with heart cookie cutters, for valentine. We sprinkled powdered sugar on the hollow hearts right after they came out of the oven.These cookies came out nice, but it took quite long time to finish all the dough, cause it kept getting very soft and sticky and I had to put it back in the fridge many time.

Delicious, even better than La madeleine's. I only used half of the butter called for and it was still very creamy. Thank you.

Ok, these stuffed peppers tasted great, but looked flat. They did not hold their shape after 25 minutes in the oven. I think that roasting time should be reduced to 15 mn, with rotating the peppers once to get an even browing on all of them. I didn't have any arborio rice so I used basmati rice instead, and that is may be why I ended up with lefterover stuffing. I will be make this often. Thank you for posting this recipe.

Super delicious and so easy to make. This recipe filled my 9/13 inch pan to the top, but I did not use all of the sauce, It was away too much, next time I will only use 1 and 1/2 jar of pasta sauce. I followed other reviewers advice and change the layering order to pasta, sauce, cheese, cream cheese on so forth..

This shrimp-pasta dish is very good. I used blackened seasoning and substituted garlic for the shallots cause that was what I had in my pantry. I also increased the amount of pasta to 8 oz and there was barely enough food to feed my family of 4. This recipe is definitely a keeper.

I needed to make few changes to use what I had on hand. I 4 cups of water, skipped the peas, not a fan, and only used one package of gravy mix. I substituted ditali pasta and used only 6 oz of it, it was plenty. I also added some black pepper and some fresh thym to boost the flavor. We liked the soup, thank you for sharing the recipe.

I didn't use any celery. I sauteed the onions before adding to the crock pot, to enable them to release more flavors. I only used 2 cans of beans, one drained and one with liquid. I enhanced the beef flavor by adding one beef bouillon cube. I also doubled the amount of chili powder. For tomatoes, I used what I had in the pantry, one can of chili ready tomatoes, and one 8 oz tomato sauce. It tasted pretty good.

Nothing was right about this gravy. It was too runny, too light in color and little bitter for me. I won't make this again.

The best pumkin dessert ever. I never liked pumkin pies. I was hoping while making this recipe for thanksgiving dessert, that It wouldn't taste very pumpkiny. I didn't. I loved it and so did my husband and my in laws. The only thing I would change next time is doubling the topping.

This was very delicious. In stead of sausage (we don't eat pork in my family) I used frozen meat balls (8 for this recipe) that I thawed in the microwave then chopped. I skipped the egg, the filling held well together with just the tomato sauce and the cheese. I will definitely make this again and again.

It was a good entry and made a good meal with a green salad on the side. I made few changes though. Using the same big saucepan, I first, sauted chopped onions and garlic until soft, put them in a bowl. In the same saucepan I browned the ground beef, drained the fat, added salt and pepper, some italian seasoning and one can of diced tomatoes and green chilies (rotel) drained. I let the ground beef few more minutes on the strove for flavors to come together than transfered it in the bowl with the onion. Again in the same saucepan I cooked the rice in some water and the juice from Rotel. I mixed the rice with the ground beef and added the cheese. I stuffed the blanched peppers with the mix and put them in a ovenproof dish. I used only 1 can of tomato soup dilueted with 1/2 cup of water.