Good comfort food, I agree. Pretty salty, but I like that. I cut the butter amount in half, added extra squash and used cream of celery soup(all I had on hand). Really tasty. Actually used it as the main dish with a salad.

really good flavour for the amount of effort involved. Used it in a trifle sort of dessert with pound cake and sliced strawberries

I did not use the full 2.5 cups of sherry, as I live in the buckle of the bible belt and all I can get without driving 16 miles is cooking sherry and it comes in a 12 oz bottle. That being said, I filled in the rest of the liquid with stock, used one whole chicken breast and 3 boneless skineless thighs from the freezer and this is the best broth I have ever tasted. I almost did not add the chiles and tomatoes because it tasted quite good before the addition. The kids are a little bit freaked out at the large pieces of onion and tomato though... I will definetly make again, but maybe chop things smaller next time

yummy. I don't care much for the sweet, fluffy kind of cornbread-although it can be good for breakfast. This one is the dense salty kind that goes really well with a pot of beans and ham bone. for supper.

Good soup. I have a soup fascination as it is, but this one is good for you too. I used tomato sauce and some leftover marinara sauce from the Italian resturant instead of the tomatoes. Pretty good too for the certain national diet program I am on , not too many points:)

Ok, this does NOT taste like egg salad. That being said, it does taste GOOD. I make mine with chopped jalapeno instead of the pickle relish and I add a little extra mayo and some garlic powder too. Yum... good on a toasted english muffin.

Nice way to incorporate more healthy grains into the diet. I used portabella mushrooms and chicken broth instead of veggie broth. Good with a green salad. Also backed off the butter by about 1/2 in the interest of health.

This one is really good if you are doing the low fat diet thing, as you can use the extra lean ground turkey breast. I find I have to pretty much double the amount of chili power though. A bit of cayenne pepper does not hurt things either if you like things with some heat.

This is really good. And I agree, much better the second day. I used red miso, toasted sesame seeds instead of sunflower seeds, and pretty much doubled the carrots. I am not vegetarian, but this is quite tasty. It is pretty salty though. Very good on whole wheat toast with sliced tomato.

This was quite tasty for the small amount of effort involved. I only used 1 lb of sausage(smoked sausage, all I had on hand). I added 2 extra carrots and used reconstituted beef boullion instead of broth. My slow cooker had this cooked perfectly in about 2 hours on high(really fast, any longer and it would have been a pot of brown mush). You might want to stay at home the first time you make this so you can see how long it will take to cook in your slow cooker(I have found they vary quite a bit in heat output).

Excellent way to use venison. I cubed the meat to make a sort of stew. Also added mushrooms and sour cream as suggested by other reviewers. Good served over noodles. It is quite salty though, so you might want to omit the soy sauce.

This tasted really good to me. I do not know how authentic palak paneer is supposed to taste, but I really enjoyed it over buttered basmati rice. I used actual paneer instead or ricotta for the recipe though, which may have made it better.

A good recipe if you do not like sweet salad dressing. I found I prefered to decrease the amount of vinegar down to where it was almost equal with the amount of oil. Good recipe to experiment with. Sometimes I scale recipe down to 10 servings, then added a finely minced home grown tomato to the mix. Excellent. But I would keep the dressing in the fridge if you add the tomato. And it does taste better after it sits for several hours.

This was quite good and very easy to prepare. I used only cream of chicken soup(all I had on hand), and added two stalks of chopped up celery. Also reduced the amount of butter a lot and served dish over white rice. The bland rice balanced out the richness of the sauce nicely. Also, it did not need to be baked quite as long a recipe states to get chicken fully cooked(was 195 degrees at center after about 45 minutes).

Can't believe anyone would describe this recipe as bland. I found it quite hot and spicy. Maybe it depends on the type of chili paste you use. I used the kind that comes from the asian grocery that has lots of seeds in it and a picture of a rooster on the front. Also substituted Thai red curry for the curry powder. Really tasty and exotic. Lots of flavor for a vegetarian dish. Thanks for sharing!

I was skeptical at first but I gave this recipe a try. The pie is really good. Very much like a pumpkin pie, but with more body. I will make this one again.

This soup is awesome. It has become part of my regular recipe collection. I have substituted pinto beans for the black beans and it is still just as good. Unlike many of the reviewers, I really like the hominy too, adds a nice texture. It is so much better the next day, that I would almost advise making it a day ahead and reheating.

This recipe is great! We rolled the meat up with some cooked white rice in lettuce leaves like little "burritos". Also turned up the heat a bit with 1/2 of a minced habanero chile, but my family like things really hot. Yum!