I followed the recipe to the letter and it's great! Maybe not quite like "authentic" posole, but still very good. A nice change from the same old "turkey bone soup". Also, it's not as spicy as you might imagine using the fresh poblanos and canned green chilies. Just a nice hint of spice. This one's a keeper!

Boy did this recipe save my bacon (pun intended)!! I picked up a 12 pound ham on sale for $0.070/lb at the store earlier in the week not knowing that there was actually such a thing as an uncooked smoked ham!! Good thing I read the tag on the ham that said "cook for 18-25 minutes per pound" early in the morning before we left for Christmas Day Mass. Luckly, I had all the ingredients in the pantry (it's a law in Texas to keep liquid smoke in the cupboard!). Anyway, the flavor of the ham after adding the glaze was mild and perfectly spiced witht he ground cloves and Worcestershire. The meat fell right off the bone. Also, adding the 2" of water made lots of great broth that will (along with the aforementioned bone) make for some incredible bean soup. My daughter just told me this is the best ham ever and told me never to buy a spiral sliced ham again!! Thanks for sharing this great recipe Connie!!

I'm not riding everyone else's coattails by giving this a 5 star rating. It really is the best bean soup we have ever tasted. It's rich, tangy, sweet, and savory all at once. I made a total pig out of myself because I just couldn't stop eating it!! Mine may have been slightly sweet because I used leftover honey-glazed sprial ham. Still, it was awesome. I would have liked to do it in a crock pot but it wouldn't all fit in my 4 quart model. I had all I could do to get everything in an 8 quart stock pot. Next time I'll have an 8 quart crock pot so I can "set it and forget it" while I'm at work. If you have a leftover ham bone, you really need to try this recipe!

This is a very good recipe. It's easy to make, with simple ingredients, and the end result is a rich, filling meal. I used turkey Italian sausage, added some fresh garlic in addition to the onion and celery during browning, and some basil to the sauce. The celery seemed a little weird in a pasta dish, but it added a nice contrast in texture to the pasta, cheese,and sausage. Overall, this dish was excellent. This one's a keeper.

This recipe is flawed. First, although there is no mention of water in the ingredients list, the first step of the directions instructs you to "bring water to a boil". What water? I just used the amount of water recommended for cooking the rice, but then when it turned out so soupy I began to wonder if I had used too much. Unfortunately, I did not read through all of the reviews before I made it and therefore did not know I needed to bake it for 1-1/2 hours. I let it go for 1 hour before the bottom started burning. The end result is a (sickly sweet) soupy mixture with clumps of gooey, partially burned rice. Oh yeah, and it could use some cinnamon. I'll try another recipe next time.

My 5 star rating comes with a caveat. After reading several reviews complaining about a)the potatoes not being thoroughly cooked enough, b) it was too watery, and c) it wasn't "clammy" enough, I made the following modifications to the recipe: 1) Rather than cooking the potatoes uncovered, I covered them. Even doing so required a full 20 minutes to soften the potatoes, and 2) Rather than throw out half of the clam juice, I added it all. But not before I put 2 tablespoons of flour in it for thickening. After adding, I brought it back to a boil and stirred until "the desired thickness was acheived" My wife, a New England clam chowder aficionado (I prefer Manhattan-style) proclaimed it to be the best she's ever had. SCORE!!

This was a very good, simple quiche. The hash brown crust added a nice touch. The only thing I changed was using heavy cream and doubling the eggs and the cream (4 eggs, 1 cup cream). It was very good.

O.k., so it's a little soupy. But let me tell you, the flavor of this stuff absoultely rocks!! It's as good as any jambalaya I've had anywhere! And talk about easy! If the "soupiness" bothers you, put your cooked rice in ahead of time and it will absorb liquid. Fortunately, I am able to get andouille sausage in Houston, but I would guess that, if you only had access to kielbasa or smoked sausage, you could kick the cayenne up a notch or two and get the same result. This stuff rocks. Thanks for sharing it with us!!

I was looking for a good, hearty chicken noodle soup recipe to chase my daughter's and wife's Summer colds away...and this one exceeded my expectations!! The package of dry chicken noodle soup and the beef boullion seemed like overkill at first, but they don't add body woithout over-powering the soup. Likewise, the basil, thyme, and other seasonings do not overpower either. Rather they contibute to a sweet, clean taste to compliment the soup's full body. No, this is not your mother's chicken soup. It is much, much better.

I had never eaten borscht before. However, my curiosity was piqued by some friends who recently visited Russia and raved about the borscht. So I looked up several recipes and this one seemed the most appealing. All I can say is WOW!!! This soup is incredible!! It's rich yet it is really low in fat (I refrigerated the broth overnight and skimmed off the fat) and high in fiber. The color is gorgeous. It fits in perfectly with the way I eat. I used my Cuisinart to shred the veggies so it was really a snap. This is now one of my favorites.

This reminds me of the sauce at the popular BBQ stands when I lived in Charleston, SC. It's a little bit spicier than I remember, but that's ok., because I like it that way! I smoked a Boston butt roast until it "fell apart", and served with generous quantities of this sauce. It was a real hit.