This was a good dip, but definitely needs to be served in a crockpot to keep it warm. I simply placed the casserole on the table straight out of the oven. It was good then. But as the night and dip wore on, it became inedible. I would try it again, but I will be sure to keep it warm. As for changes, I 1) used sour cream instead of mayo, 2) 1 cup fresh spinach instead of frozen, 3) about 4 cloves of roasted garlic and 4) 1/2 cup of parmesan instead of the parm/romano mix and 5) mixed most of the mozzarella in with the dip and only sprinkled a little bit on top.

Cooking time and temp is off. I lop off the top as instructed, plop a head into a square of foil, top it with olive oil, twist the ends to enclose the head. Put it in an oven preheated to 400 for a good 1/2 hour.

To drain or not to drain? That sure was my question. I wondered if I should included the juice from the can of tomatoes PLUS 2 cups of water...I did and regret it. There was far too much liquid which resulted in mushy rice. And it was very bland as written. I felt the need to add a LOT of cumin, taco seasoning, oregano as well as 2X chili powder and it still was just a mediocre rice dish. I may try again using broth instead of water (which I am kicking myself for not doing in the first place).

Good! Destroyed my kitchen, but was well worth it! Of course I made changes according to the suggestions of others and my own preferences: 1) Slow cooked 2 large split breasts with olive oil & taco seasoning 2) Sauteed onion, green pepper, and garlic until the onion was carmelized 3) Shred chicken and add to onion mixture 4) Add sour cream, cheese, and a load more spice than indicated: cumin, italian and taco seasoning, chili powder 5) Omitted the water and mixed in one heaping cup of salsa instead of tomato sauce 6) Put a thin layer of salsa on baking dish to lay enchiladas on 7) Heated tortillas in microwave for about 30 seconds each to soften and therefore make it easier to roll 8) Covered enchiladas with more salsa instead of taco sauce, added the cheese and then baked as instructed. Definitely a recipe to hold onto!

Good! I think 1 lb of meat divided between 6 peppers is a little stingy though. And I don't think my peppers are any sort of mutant size; 4 might be a better number. I used wild rice which took about 35 minutes to cook and blanched the peppers first for about 15. In the meantime, I browned the meat, drained off the oil, and then let the beef simmer in one 28 oz jar of barilla sauce with one can of diced tomatoes and a load of extra spices. I baked them for about 1/2 hour because we were hungry; they could have been cooked a little longer. But overall it was quite tasty! Oh! And I didn't do any of that basting...too lazy. I just used a covered casserole so that the moisture stayed inside. Thanks!

Oh wow! Cooked up about 1/2 a green pepper with the onion, used water instead of broth (just 'cause I didn't have any) and tripled the cumin. Added about 1 tbsp oregano and smoked paprika and used one can each: diced tomatoes, whole corn and black beans. I also soaked the quinoa in water while I was sauteing the onion/garlic/pepper. Something I definitely will make again!

Yummy! The horseradish added a nice little kick and the filling had the perfect creaminess to it. I used about 3/4 the amount of salt called for, but otherwise, followed the recipe to the letter. A keeper!

Pretty boring. Kind of dry with no umph to them. The sugar (actually, splenda) was an odd addition. Not bad, just not OMG. I also made a batch of the Horseradish Deviled eggs on this site and those were great.

This is the one grandma always made! Awesome recipe! There is no mention of the type of nuts to use - we have always been fans of walnuts.

Not bad. Very easy to make. I used chocolate grahams instead of vanilla and rolled them in unsweetened cocoa instead of almonds. I suggest using more raspberry jam than called for as the flavor is very mild. I used a 2 tsp rounded spoon to make them uniform. Next time I will use 1 tsp as they are very rich.

My Oh My!!! VERY good!! It did take a little foresight. I made the spice mix a few days before just to have that ready when I got around to doing this. Used 3 large split breasts instead of whole chickens just because that's what I had. Early in the morning, I rinsed the chickens, patted them dry, then put them back in the fridge to finish drying out so that I would get a nice crisp skin. After about an hour, I put them in a large freezer bag with the spice mix and got the rub on them that way - I did not bother with the onions. I popped them back into the fridge to marinade for a good 6 hours. Then I cooked them at 300 for 2 hours. Yummy!!! The only reason I gave it 4 stars instead of 5 is because I think the spice mix is a little salty. Next time I think if I use a little less salt, it will be perfect!

Easy classic recipe! Worth the effort. You know that unmistakable sound the canned stuff makes as it slithers out of can? No more! FYI...this is the same recipe as Cranberry Sauce.

I don't know why people have said that their cookies came out flat. I have relied on this recipe forever, as it was my grandmother's fave as well. I do make sure that my eggs and butter are at room temperature before starting...don't know if that could make a difference.

Easy classic recipe! Worth the effort. You know that unmistakable sound the canned stuff makes as it slithers out of can? No more! FYI...this is the same as Cranberry Sauce I.

A classic! No fail and who doesn't love a rice krispie treat?? You just have to be sure to not dawdle when mixing it together. The stuff hardens quickly!

Pretty generic ziti. I did use ricotta instead of cottage cheese and 16oz of an italian cheese blend in place of the provolone and mozzarella. I sauteed the onion and garlic with 1/2 a green pepper, then added the meat following by the simmering part with 2 jars of a tomato & basil sauce. I did add some italian seasoning, red pepper and cumin to the simmering mix. I then beat an egg and added the cheeses & sour cream all together. Once the meat sauce and pasta was done, I then just mixed it all together and tossed it into a casserole. I topped the casserole with freshly grated parmesan and baked it as called for in the recipe. Oh and I used whole wheat rotini. Definitely comfort food, although I think I like the recipe on this site for Ziti III better.

SO good and easy! Instead of putting an m&m on top of the kiss, I gently place a second pretzel over the kiss and carefully press down to lightly smoosh the kiss between the two pretzels. The end result => a kiss and pretzel sandwich. No one believes me that something this tasty is just that easy.

Kind of runny and a little heavy handed with the vinegar. Not a keeper.

I think this is THE ONE!!! Not too vinegary, not too sweet, just right! I used white wine vinegar since the recipe did not specify type, olive oil instead of veggie, splenda instead of sugar and maille stone ground mustard. I've experimented with so many recipes looking for a truly good honey mustard and woohoo!!! Thank you!

Excellent risotto! Although I really messed up...my squash didn't cook up right and I didn't realize until it was too late that I was out of parmesan. So I used manchego instead, skipped the squash and this resulted in a very tasty batch of risotto. Oh! And fyi I used an inexpensive pinot grigio for the dry white wine and only 4 cups of broth.