Fantastic! Instead of ground beef I used leftover Shrimp from this recipe "Chipolte Shrimp Tacos" found on this site. I omitted bell pepper but added chopped black olives. I went a little heavier on the cheese & cumin. Would absolutely make again.

I loved this recipe! I got a little carried away with the chilis and added 4.5 instead of 3 and boy was it hot. I only used half the bacon to reduce fat but found this very tasty!

I did follow the recipe as written and while I thought it was good, I didn’t think it was spectacular. Perhaps chunky peanut butter would have made it better, but after a bite or two it lost it’s appeal. I made it for adults but I have the feeling kids would really love it!

Yummy! I substituted shrimp for the steak, used Ken’s light Caesar dressing, and fresh grated parmesan. I let the tortellini chill in the refrigerator in some dressing. This was a delicious summer salad!

I made this for a family dinner and they ate it up in no time! Here are the changes I made: I used red wine vinegar and upped the oil to almost ¼ cup. Next time I make this I’ll scale back on the oil, but I can’t imagine 2 tablespoons being enough. I added a bit of sesame oil too. I only had Blue Diamond Smokehouse almonds so I just chopped about 1/3 cup of those up instead. Delicious! I mixed the sesame seeds in when adding the dressing, but held off on adding the ramen and almonds until just prior to serving. They couldn’t get enough!

Oh so good! I mixed the leftover sauce with the pasta and it was even better the next day! Here are the changes I made: used more onion, closer to 1 cup instead of ½. I substituted fresh basil and used about 4 times the required amount. I used a can of inexpensive Hunts spaghetti sauce and froze the rest so it’ll be handy the next time I make this recipe! I used a pre-packaged Farmer John ham steak which made for plenty of meat and a good smoky flavor. I wanted larger mushroom chunks so I cut each one into thirds. Finally, I used small shells instead of linguine. The recipe made plenty and two of us hardly put a dent into the sauce. My only problem is that it took forever for the sauce to cook down. We finally ended up eating it before it had reduced to 2/3. Even though the sauce was a bit thin, it was delicious and I plan to make it again. The only thing I’ll do different is add more red pepper flakes since I like it spicier!

This is an excellent dish and so easy to make. In my opinion, one teaspoon of poppy seeds hardly qualifies that ingredient to make it in the dish's title... so I used about 4 tablespoons! Simply wonderful.

Excellent! I loved how easy it was to make! I used boneless/skinless chicken breast tenders and they came out surprisingly moist. I used deli mustard because that is all I had, but the flavor came out great! My teenager wasn’t hungry the following night until she heard we had left over Dijon chicken! Will defiantly make this again.

I’ve never had anything like this but was looking for something to go with chili beans. I’m not sure what the consistency was supposed to be, but the flavor was delicious! Mine came out mushy in the middle, so I’m not sure if I cooked it long enough.

Exceptional! My husband and I enjoyed this soup so much I can’t wait to make it again. As other raters suggested, I added white beans, parsley, Italian spices and garlic powder. Instead of potatoes, I used mushrooms, which added to the flavor, but probably made the soup thinner than it would have been otherwise. Yummy!

I made this recipe as directed and my teenager and I thought it was good. My husband however wasn't impressed as he thought it lacked flavor. It was easy to make.

I loved this easy to make recipe. I used chicken bullion cubes and water instead of the broth. Also I topped the soup with not only cheddar cheese, but with sour cream and chopped cilantro as well. Oh, and I accidentally used a can of diced jalapeno chilis which made it a bit too hot for me. Next time I will use the green chilis.