Before finding this recipe, I had never had seared ahi tuna. I happened to find some in the frozen section at our local Sam's Club, and decided to try it. I'm SO glad I did! I have now made this several times, and it comes out a winner every time. I added panko breadcrumbs, but followed the rest of the recipe to a T. Delicious and simple...who can beat that?

4 ingredients + personal imagination = 1 great sauce!! Scott's recipe is great as-is for wings. I changed the proportions of the ingredients a little and added chopped garlic when making Buffalo Chicken Sandwiches out of chopped cooked chicken. (1/2 cup each of Frank's and Heinz, 2Tbs butter, healthy Tbs of honey, and one minced garlic clove.) Serve on a bun, or dinner rolls for a fun snack! Thanks Scott -- this one's a winner!

You just can't beat simplicity. This base recipe is easy, quick to prepare, and other than the fresh asparagus uses standard pantry staples. I love the fact that it can be jazzed up to suit any palate. (I added white wine and some cheddar cheese.) Super recipe, thanks for posting it, Corwynn!

These receive five stars for ease of preparation and customization. I had issues with the filling oozing out after I had folded the flour tortillas. This could have been due to my ineptitude, but I believe I will make them with two tortillas next time, and put sauce on both. My DH was delighted with his fast "pizza" lunch! Thanks for another great recipe, Mission!

How yummy!! I followed the recipe, omitted the salt and added Old Bay. (No need for both, as Old Bay is high in sodium as it is.) I love it when easy recipes are also the best!

OK, so I didn't follow the recipe to a T...sue me. This recipe is a WONDERFUL base recipe, and that's always what I'm looking for. I sauteed 4 green onions as the sausage was finishing. Layered cut up garlic breadsticks in the bottom of the pan, topped with the sausage/onion mixture, then cheddar cheese, then 5 large eggs, 1 cup of cream, a little salt, and some parsley. Baked it for about 40 minutes...Perfection! Thanks so much for this recipe!

Amazingly easy, delicious, and supremely adaptable. You could use any type of crackers for the crust(well, probably not onion or garlic-flavored crackers!)and the rest of the ingredients may be swapped out. For example, I used soda crackers, toffee bits, semi-sweet chips, and a sturdy cup of pecans. I melted the butter in the pan while the oven was heating up, then just mixed in the crackers and pressed down the crust. I omitted the coconut due to family allergies, and they STILL came out fabulous! Thank you so very much for this recipe!

If anyone had ever told me that I would cook steak...STEAK...(and filet mignon at that!) covered, I would have laughed and called them lunatics. But, OH...how delightful this dish is! I used sherry, merely because I did not wish to open a fresh bottle of red wine. I added 2 cloves of garlic put through a garlic press, and a scant Tablespoon of brown sugar. Cooked the filets to medium rare, took them out to rest, reduced the sauce...MAGNIFICENT! Thanks, from an "old dog" who has just learned a new trick!

Way to go with this recipe! It just doesn't get any easier than this. Since I have to control my sodium intake, I used 1 clove of garlic put through the garlic press, sauteed for about 45 seconds before I added the spinach. I added a pinch of kosher salt and a sprinkling of nutmeg when I stirred it. The dish was done in less than 10 minutes. Super side, very tasty!

This is quite probably the most adaptable of all brunch casserole recipes. I threw in cooked hash browns, bacon, pre-cooked sausage, diced canadian bacon, diced ham leftover from Christmas dinner...then found out that we had five more people coming for brunch! OK...fried up some more hash browns, added two extra eggs, and voila! Brunch for a zillion, and this recipe made it look easy! Thank you so much for a great outline for a holiday brunch casserole!

I've now made two batches of this delicious butter: yes, it is THAT good! I added some parsley and minced garlic, subtracted the garlic salt. It is delectable on shrimp! Friends have raved about it, so I have frozen extra to take as hostess gifts. Thank you for the wonderful recipe!

Great taste, VERY similar to Cracker Barrel's casserole. Next time, I will definitely cut the butter back, as my casserole was swimming in butter. Other than that, delish! Thanks for posting this!

I don't know where I've been all my life. I had never considered combining fresh sweet corn and sweet onions before in a side dish. I actually made this recipe as written, an aberration for me, and it was wonderful!! Perhaps others' poor results came from inferior fresh corn, I don't know. What I DO know is that this is going to become a summertime staple in my house!! Thanks so much for the recipe.

I have made this recipe a few times now, with equally excellent results. My only deviation from the recipe was to use orange and yellow bell peppers. The flavor of this rice is unbelievably fresh, and it complements anything it is served with. I have served this with carne asada, carne guisada, and greek lamb kebobs, and have received raves each time. THANK you for posting this recipe! It is a true keeper.

This marinade is BY FAR the best vegetable marinade I have tried, and will be the only marinade I use to grill vegetables from here on out. It really wouldn't matter what veggies you used, the marinade marries the flavors excellently. Follow the marinade directions exactly, and you can't go wrong!

I adjusted the quantities to serve 4, then made this exactly as written as far as the dressing. (I used orange and yellow peppers instead of red and green.) When I served this with a lemon wedge, my guest could not stop raving about the flavor! Just enough zing to the dressing without that heavy, over-dressing-ed feeling. Big winner!

Fantastic recipe!! I browned my diced stew meat first to add that "brown" flavor to the dish, then deglazed the pan w/onions and 2 T minced garlic. Readded the meat and a bottle of Killian's Irish Red. I did not have a problem with too little liquid, perhaps because I kept the dish covered as it simmered. Only other additions were a spoon full of beef base (no additional liquid) and a dash of liquid smoke. Great and flavorful, even my grandson loved it.

I was going to give this recipe 3 stars, but then thought that perhaps this was just my personal taste. I prepared it following the recipe, using fully-cooked smoked bratwurst. I browned the bratwurst first, removed it from the skillet, then browned the cabbage along with some thinly sliced onion. Re-added the bratwurst...and at that point, the flavor was great. In my opinion, the addition of the noodles ruined the texture of this dish, making it "gloppy," and caused the cabbage to be overcooked at the end. But it was worth trying. Maybe I'm just not Bavarian enough to enjoy this. Thanks for the post.

We absolutely loved the flavors in these wings!! The only things I changed about this recipe were additions: we like a little heat, so I added some Vietnamese chili sauce, and a little sesame oil. Marinated them for about 8 hours, and they were great. Update: I have now made these a dozen times, and each time they receive RAVE reviews from my guests. They are also excellent grilled.

I converted the recipe to make 6 servings, so I'd be sure to have leftovers, and I am very glad I did. Followed the recipe with the exception of omitting the green peppers. I also added some minced garlic (about a tsp), a couple of dashes of liquid smoke, and some cajun seasoning mix. It had *just* enough kick to it! Thanks for the recipe!