I love, love, love Gyros! This was pretty darn good. The ONLY thing that this recipe lacked was a little extra salt. I would probably bump it up to a 1/2 teaspoon next time. I never knew I could make the meat for a gyro! Thanks for sharing. Now when I get a craving I wont have to wait for the fair:)

Not bad, not bad. I think I prefer the more traditional smooth sauce that they serve with a gyro. I made it first thing this am and served tonight. Thanks for sharing.

I guess I forgot to review this one. My daughter loved it and I thought it was good. I had to cook my chicken in 2 batches, but the sauce was yummy and I served it with pasta-spaghetti because I didn't have angel hair. A little more time consuming, but the results are good. Thanks for sharing.

I liked this recipe better than the other one from this site that I normally use. Nice crust on the outside and airy on the inside. This will now be my go to recipe. Thanks for sharing.

I liked this one. I used a 15oz can of tomato sauce because I thought it was a little dry without it. I did not precook the noodles just stuck them in dry. I put sauce on the bottom and then layered from there. I also only used ground beef because that was what I had on hand. Thanks for sharing it was a good Sunday night dinner.

I finally was not to tired to put this in the crock pot on Wednesday night. I had forgotten Sunday night to do it and then again on Tuesday night! This recipe does take a little planning especially if you are like me and turn into a pumpkin a 9pm. I followed the recipe exactly and cooked it for 20 plus hours. I did not find the meat to salty and I could not taste or smell the liquid smoke after it cooked at all. I would be tempted next time to increase the liquid smoke, but I think that may be a personal preference. I certainly would not reduce the liquid smoke like some people have suggested. The meat was easy to shred. This cut is a little fatty, but I was able to clean it up pretty good. I took the suggestion of one of the other reviewers and removed the stock and froze it for 30 minutes then skimmed the fat and added about 1 Cup back in to keep the meat moist. On its own this is pretty ordinary shredded pork that I think you could use for several different recipes. The way we choose to use it was to serve with rice and drizzle teriyaki sauce over it. If you have a Rumbi's by you it is very similar to their pork dish. It makes a lot and I have left overs that I will either do mexican with or bbq sandwiches. This is an easy one to do, would be great for a big crowd, but it is really nothing special or out of this world, but still worth a try for sure. Thanks for sharing!

I have been making something similar to this for years. I made this exactly as written. I got an egg poacher that you use in the microwave that is fabulous. You can have a poached egg in 35 seconds and no dirty pan! I think the pesto sauce is to overpowering for the delicate egg moz and tomato combo. I think a fresh leaf of basil is all you need. With some modifications this could be a real winner- without the pesto. Thanks for sharing.

This recipe was very good. I'm giving it 5 stars because of ease and taste and the versatility I can foresee with this recipe. Exactly as written makes for a lovely vegetarian meal. I have been wanting to make this for a while, but Trader Joes has been out of Orzo and I kept forgetting to look for it at the regular market. Ok, back to the recipe. I didn't have any veggie broth, but I had chicken so I used that. It doesn't matter what liquid you use and the possibilities would be endless. The only other deviation was I didn't have Gorgonzola. I thought I did- we LOVE it, but I only had Feta. So in went the Feta. All else I kept the same except I used tomatoes out of my garden chopped and not cherry, but a tomato is a tomato, right? It was delish with the Feta and I could see adding in Kalamata olives to it for more of a Mediterranean flavor. I think you could also use mozzarella cheese for more of an Italian vibe. I will be making this again with the gorgonzola for sure plus playing around with some additional flavors. Thanks for sharing.

These are ok. Nothing special. Thanks for sharing.

This was ok. Not bad, but not exceptional either. Basic marinade. My daughter thought it was a little to sweet. Thanks for sharing.

These were just ok for us. I didn't have the dried ranch, but I made my own. We thought it was salty, but in only had a teaspoon of salt in it so I don't know if the flavors just concentrated while in the slow cooker? Thanks for sharing.

This soup is lovely and easy to make. I toyed with the idea of buying jarred roasted peppers, but in the end I decided to do the recipe exactly as written. Very nice bisque type of flavor and the cayenne gives it a kick. The crab is the icing on the cake. This would make a lovely Friday night lent meal with bread and a salad. It makes a large amount. Great soup. Thanks for sharing.

This was good. Thanks for sharing.

This is my recipe and I hope you like it. The only thing I would tweak would be the amount of nutmeg. I would use a pinch. I use fresh and usually give it a couple of cranks on the grinder. Also, the cream is optional the soup is just as good without it if you want to watch the calories. Finally, if you have an immersion blender that is the easiest way to make the soup less chunky. My kids love this with a grill cheese sandwich and it comes together fast. I hope you enjoy!

I liked this recipe. Not my favorite roll on this site, but it is still good. Thanks for sharing.

This was OK for us. It needed to cook a lot longer than the recipe stated. In fact, I think it would be a good one for the slow cooker. It tasted fine, but the meat was still a little tough. Didn't taste any thing like the green chili stew I have gotten in NM. Thanks for sharing.

We must be the lone dissenters in recipe land. This was OK. I felt the pudding filling was VERY bland. I think it needed some vanilla and maybe some sugar. The dough was not sweet and neither was the filling. We didn't sweeten the home made whip creme that much because we thought the filling would be sweet. This was just OK for us.

I thought this was pretty good. Is there a mistake in the amount of chicken stock? One 48oz can?? I didn't do half that amount. It seemed way to much.

WOW!! This was really, really good! I'm rating it 5 stars because I had every thing in my pantry and it was a last minute meal. HUGE flavor on these quesadillas. This made 3 big quesadillas 1 more than the recipe stated. The pico de gallo is awesome. I followed the recipe exactly except I used red instead of green pepper- just a personal preference. I should have doubled the pico de gallo. WOW, WOW, WOW so good and filling and economical to boot. Thanks for sharing I will be making these again and again.

I wish this site would allow you to give 1/2 stars. This recipe has been in my box for a while. It is really delicious. I did not cut it into strips, but left the chicken whole. The peanut sauce was great. I used smooth instead of chunky because I didn't have chunky peanut butter. Very good and tasty. I will make this again. Thank you for sharing.