An interesting flavor. I enjoyed this one. I made a couple of slight modifications: 1) Strained the soup before I added the shrimp. I don't like the consistency of rosemary, so the strainer removed it, 2) Cut off the tail of the shrimp and sliced the meat into bite-sized pieces. This is easy to prepare, but does take a long time to cook. Tasty.

I am a comfort food, casserole fan, and this recipe fits the bill on both counts. The spice choices are excellent, especially the red pepper flakes which provide just the right level of bite. I only had enough cheddar cheese to cover half of the hash so I used a couple of pepper jack slices to cover the rest. Honestly, the pepper jack side was better (of course I ate some from BOTH sides, whaddayathink!)because it compliments and continues the red pepper flake theme. I don't see any reason for the rice to be "cold." The rice I used was still warm and it worked great. Thanks for a great, down-home recipe!

Simply awesome. And I mean that literally. This is an extremely SIMPLE recipe--unbelievably easy to prepare--with an awesome flavor, far better than I expected. The sauce reminds me of the Sicilian sauce at Valentino's, a popular midwest restaurant, which originated in Lincoln, Nebraska. I used freshly grated Parmesan, which is the only way to go. This was an excellent way to use some of the leftover Honeysliced ham from the holidays. Don't let the idea of ham in pasta sauce scare you away. It's far better than you might think. Do note: As at least one other reviewer has suggested, you only need 3/4 of the pasta in a one pound package. There isn't enough sauce for the full pound of pasta. The pasta really soaks up the sauce.

We are still trying to use up some ham from the holidays, so I was happy to find this recipe. Pineapple works on pizza, so why not sandwiches? Absolutely. The pineapple is a fantastic embellishment and meshes perfectly with the ham and cheese. I used rye bread for another interesting touch. I set the heat between medium and medium high and cooked each side for about 1:15. 25 seconds in the micro to finish melting the cheese and to make the sandwich piping hot and you have a lunch fit for a king.

Ouch. I hate to be a spoilsport, particularly with so many positive reviews and so close to Christmas, but here it is: I thought this recipe was just okay. I decreased the rum by 1/2 because as written, it seemed like too much. Though I generally think it's unfair to review an altered recipe, in this case, I'm glad I lowered the booze. It had a slight edge as it was, even cutting it in half--but was still okay. To boot, it takes some real time to put things together. Shoot me, but I must not lie. I like the store bought stuff better.

An excellent recipe, and very flexible for changes. I used ground beef instead of steak, which is my personal preference for this kind of dish. I left out the green onion because I didn't have any on hand. Finally, I used Hunt's tomato sauce--which I found in another enchilada recipe--and it was the bomb. The meat mixture was superb, something that could be used for many other recipes. Making it with Hunt's sauce does make it seem more like an Italian dish than Mexican. I look forward to trying enchilada sauce next time, as other reviewers have suggested. Do note: Corn tortillas break easily, especially if they are small or overfilled. Because the ingredients in this recipe mesh together, this comes out like an enchilada casserole, which is fine. It was wonderful.

Not fancy or exotic. It's down-home country comfort food and it's just great. I substituted dry parsley and basil because I didn't have fresh. I used turkey bratwurst, making this soup/stew a healthy choice, all the way through. Preparation is quick and easy too.

I reduced the amount of butter to 3/4 cup because I used Orville Redenbacher's Movie Theater Butter for the popcorn, which is already loaded with butter. This recipe tastes especially good before it completely dries out. I prepared this recipe while we handed out candy on Halloween night. It was a much better treat than all those little candy bars!

Easy, easy, easy. The shortcuts shave time off of this recipe, but little flavor. It's great. I give this recipe five stars for what it is--not gourmet fare, but down home comfort food which is easy to prepare. I did use fresh chicken, not canned. Though the flavor was wonderful, I did have a couple of "issues." First, the vegetable and chicken mixture was too soupy and thin. I attempted to thicken it with a little corn starch, but I apparently didn't add enough. The recipe indicates that the mixture should not be runny, but doesn't provide a way to prevent or fix it. Try flour or corn starch; keep adding until thick. I was so hungry, I didn't have the patience to wait, so after a half-hearted try, I popped it in the oven. Too, the biscuits turned out golden brown and great--on top, but a couple were a little soggy on the bottom. I was afraid to leave the pot pie in the oven any longer because I didn't want the biscuits to burn on top. Any suggestions? Maybe if the mixture is thicker, the biscuits won't fall so deeply into the mixture and as such, won't turn out soggy. Anyway, soggy or not, this one is a keeper.

Different, and good. I especially like the fact that these are ingredients I almost always have on hand. I used EVOO (extra virgin olive oil) instead of vegetable oil, as Mandy Sue recommended. I did not have green peppers, so I omitted that ingredient. I combined the last two fresh garden tomatoes of the year with some diced canned tomatoes and accidentally put "too much" in, so I doubled the other critical ingredients and ended up with way more than I needed. No problem, we'll eat the rest later! This is a flexible recipe, one that can be tweaked with spices, volume, and other ingredients.

This is a very good soup. Yes, it takes a long time. Why do beans take SO long to get done? Man. But the combination of flavors is excellent. I have always enjoyed sherry as a finisher in soups and I wasn't disappointed this time around. The only thing keeping this recipe from a five-star rating is the investment of time it takes to prepare ... soaking the beans overnight, waiting for the beans to soften, etc. Other than that, it's a great recipe. Do note, I had to at least double the amount of salt. And don't forget to remove the bay leaves before you blend the mixture.

My family thought this meat was the bomb. I used a five pound hunk of meat and it was done in an 1 1/2 hours. I just covered the meat with foil. It kept the meat warm and allowed the inside juices to flavor the meat even more, while the onion/apple mixture baked in the oven. My wife and son didn't care for the onion/apple mixture but they have very pedestrian pallets (don't tell them I said that). Their MAJOR loss. I thought it was insanely declicious. I also served Bavarian sauerkraut, "Garlic Mashed Potatoes Secret Recipe," and some brown and serve rolls with brushed on melted butter and dried parsley (in the oven for a few minutes) on the allrecipes website--for wonderful compliments to this dish. The herb mixture was dead-on perfect! Nice one!

In a word, awesome. I've tried many mashed potato recipes through the years and this one tops them all. I scaled the recipe to ten servings and next time, I will reduce the butter slightly. I felt too many guilt pangs eating as much butter as I did. The flavor was decadent, but maybe just a slight hair too rich. I served this with "Herbed Pork and Apples," another allrecipes winner--and it was the perfect compliment. Rolls, and Bavarian sauerkraut ... it was a meal fit for a king.

This is a good recipe, but its flexibility makes it even better. It was hard for me to keep from giving the recipe four stars, but the taste isn't quite to four star level. The taste is a little better than average and because the recipe works and offers flexibility, it something I will consider making again. Not wishing to run to the store, I substituted with what I had on hand: 1) ziti for rigatoni, 2) mayo for sour cream (this works great, I've done it many times, especially in casseroles, and 3) dried parmesan cheese for fresh. I also added two small cans of mushrooms and a small amount of leftover frozen white corn. With the extra dry ingredients, I also threw in a can of cream of chicken soup to cover the dry ingredients. Because my casserole dish was larger than what was called for in the recipe, it accommodated the extra ingredients perfectly. Bravo!

This is very good, but it's green. If you have any picky eaters in your family, beware. The combination of flavors is awesome. I reduced the amount of parmesan cheese and was happy with the result.

This is an absolutely awesome recipe. Prior reviewers have scoped things out very well: 1) cut milk by half or at least a quarter or alternatively, increase the flour to thicken, 2) reduce Old Bay seasoning to 1 1/2 tablespoons or so; two tablespoons are okay, but getting close to being "too much." I used diced tomatoes because that's what I had on hand. I used regular onion because I didn't have any green onion. I left the melts under the broiler for two or three minutes for a golden brown appearance on the cheese (instead of 30 seconds to one minute). Watch the melts closely though. Food that close to the element can burn easily, of course. I used provolone on most of the melts, but tried pepper jack cheese on three of them and it was excellent too. For something a little different and definitely worth the trouble, give this one a shot!

Though the end result of this recipe seems like something closer to potato soup than a seafood soup, it's an excellent recipe nonetheless. I doubled the recipe and still didn't seem to have a very good volume of soup. Melting the cream cheese on low takes a LONG time, but I suppose the low temperature is necessary so the cheese doesn't ball up and melts thoroughly. I added a little extra milk so the soup would "go further." I also added some white pepper when I added the salt. Next time, I may use more shrimp. There wasn't really enough.

Do note--if you expect any kind of sauce, don't. I forgot that Szechuan Chicken usually doesn't come with sauce. When I selected this recipe, I expected something along the lines of Kung Pao Chicken, which usually comes with sauce. The chicken had an exceptionally good flavor and served with rice, is a definite winner.

Very good. I ended up with far more liquid than was necessary. You could *easily* reduce the liquid portion by 25% and still have enough liquid. I used granulated fructose in place of sugar and was pleased with how it turned out. It wasn't as sweet as I expected, though still delicious. It's a flexible side dish/salad that goes with almost anything. I served it with "Uglies," another allrecipes submission. Since so many cans of beans are used in this recipe, it's a good way to clear out some space in your pantry ... using beans that may have been sitting around for a long time.

Different, fun, especially for the kids, and pretty tasty. I totally underestimated how long it would take to roll the dough out. That really extends the preparation time. This is nothing fancy--certainly--but definitely worthwhile if you are looking for a fun and unusual idea for lunch or a good snack.