I made this salad for my mom's 70th birthday party and potluck dinner. It went over well. It's a great salad because of its unique combination of simplicity and great flavor. It's a refreshing salad with good punch. Don't leave out the onion. It's a necessary element.

The beauty of this recipe is the speed with which it can be thrown together. My store-bought bottled cole slaw dressing was outdated, so I needed a quick dressing to go with the shredded cole slaw mix I bought. This recipe filled that role perfectly. We ate it warm and did not have green onions on hand. With those additions called for in the recipe, it would--no doubt--have been even better.

As others have written, the filling is reminiscent of that used in manicotti. However, this recipe--though it could use a little spicing up--is more flavorful than that used in manicotti recipes I've tasted. As usual with recipes of this type, the enchiladas merged together for an almost casserole appearance. Never mind, it tastes wonderful anyway. Frying corn tortillas reduced the odds that they will crack, which has been a frustration of mine in working with them. My adult son, a somewhat discriminate (picky!) eater, not only tried these but said he loved them. Victory! This is a very cool twist on a standard recipe. Nice idea.

It's hard to give five stars to a side dish. Why? Well, because it's a side dish--not the main event. No so with this one. Truly great side dishes seem rare. I will absolutely remember this one as long as I'm able to cook. I served it with Spinich Enchiladas, available at allrecipes, but it is so versatile that it would work with so many dishes. I used a full can of veggie broth and the rice could still have been a little more moist. Don't be afraid to use the jalapeno pepper. Amazingly, with the pepper, chili powder (I used Mexian chili powder) and cumin, this recipe only offers a little zip. It's not spicy HOT, like one might expect. There are so many elements that make this recipe great but the cheese really makes it pop. Don't leave it out. It provides just the right finishing touch. My somewhat picky adult son said this one was amazing! Victory!

This is an easy five star recipe. The ingredients are easy to find and the soup is easy to assemble. I did not have diced jalapeno peppers or chopped green chili peppers so I diced a green pepper to retain the green color and added a can of Rot*el tomatoes and diced jalapeno peppers. The red of the tomatoes combined with the green pepper provides a very festive look. Wishing to keep the white chili color, I drained the canned Rot*el. Prepared this way, the hot intensity was absolutely perfect; spicy and tasty, but not overwhelming. The next time I prepare this soup I will prepare it as written and compare. One way or the other, I have no doubt that this recipe is a winner.

Mercy! This one offers up a most incredible flavor, a unique combination of down-home and exotic. The recipe as written is no doubt wonderful, but I improvised a bit based on experience, instinct and what I had available. I followed suggestion of marinating the beef in red wine. Then, because the wine permeated the dish all through, because of the beef marinade, I didn't add the white wine in at the end. I also added 1/3 cup of cream cheese as recommended by other reviewers. That part was fine, but I'm not so sure the extra calories are worth it. I didn't detect a significant difference in the flavor pre cream cheese to post cream cheese. I used real mushrooms, not canned. That is highly recommended. I sauteed the mushrooms with the green onions and removed them from the skillet to the same bowl where I rested the beef. Too, I used light sour cream. Hey, there is enough richness in the recipe, using light sour cream will not make one iota of difference. I served the recipe on packaged noodles. I'll try rice next time. Even my picky wife, who shuns flavors that depart from basic meat and potatoes--especially dishes involving wine--said she "loved it."

I used light sour cream, to reduce the fat a little. I also used a Monterey Jack/Colby cheese mixture, because that's what I had on hand. This is fast and easy. One could add some meat to make this more of a meal than a side dish, but we used it as the main course and it was great. Thanks, Courtney.

This belongs near the top of any great appetizer list. It's a bit labor intensive; the mushrooms take awhile to cut the stems and hollow out, but the time spent is very worth it. Next time, I may lightly salt the mushrooms before placing the mixture inside of them, like one might with chicken, to insure strong flavor in each bite. I highly recommend freshly grated Parmesan cheese; the difference is palpable. My son and wife both loved them. Finding something they both rave about is always difficult, but this recipe did the trick.

This recipe is fine, but closer to "bland" than tasty without some spice tweaking. Seasoning the chicken before dipping it in the flour helps a lot. I used a garlic salt/paprika mixture, descreasing "regular" salt so as not to make the chicken too salty. Reducing the heat after browning works perfectly.

Another winning recipe from allrecipes.com! This took me about five minutes to throw together and my slow cooker had my nearly three pound pork roast ready in less than two hours. The onions were awesome, as was the flavor of the juice. A packet of onion soup might make for an interesting touch next time. I had dressing as a side. The juice made for an awesome garnish. ADDENDUM: We used this recipe again tonight, using the rub designed for another allrecipes family favorite, "Garlic Prime Rib." We also rested the meat on a bed of two cans of sauerkraut. This is a purple ribbon meal!

Considering how easy this is to prepare, it's clearly a five-star recipe. Great taste with little effort! I used a six ounce box of off-brand chicken rice pilaf, which took twenty minutes (for the rice to simmer), but was well worth the time. I didn't have bacon on hand so I used 1/2 bottle of Real Bacon Bits. Finally, I didn't have condensed Cream of Potato Soup, so I used Creamy Chicken Rice. The result of this recipe made it seem like I spent two hours or more on it. Amazing.

This recipe is very good--and flexible. I added fennel seed and ground sage (maybe 1/2 teaspoon each), as were recommended by other reviewers. The fennel flavor was prominant, so be sure you enjoy it, as I do, before adding it. I intended to add a packet of onion soup mix, as was recommended by other reviewers, but forgot. I will do that next time. Mom cooked something similar to this recipe when I was a kid, partnering boiled potatoes with it. For convenience and speed, I used instant mashed potatoes. I had Hamburger Gravy for dinner last night and breakfast this morning. Very good.

In fairness, I need to mention that I didn't have bacon on hand, so I used "Real Bacon Bits." This recipe is fine; it's a nice way to prepare corn, different than just opening a can of corn and heating it up. That's what I was looking for--an interesting veggie twist.

Very good. I did not have enough bacon, so the bacon flavor was not as pronounced as it would have been had I had what the recipe called for. I can't wait to try these with the proper amount of bacon bits. I used ground turkey for a lower-fat spin. If you use ground turkey or lower fat ground beef, be prepared to add a little water to the skillet to prevent the meat from burning. If you are looking for a different, yet tasty twist on the plain label burger, this is recipe is a great choice.

I only had three cups of blueberries while the recipe calls for four cups, but the recipe still came out fine. This is one of those recipes that surprises because one doesn't expect such great flavor to come from so few ingredients prepared so simply. To the contrary, the flavor is just great. Here's a couple of ways you might benefit from my experience with this recipe: 1) make sure all the water is wiped from the blueberries ... they retain a lot of water and there will be enough liquid in the dish from the water that comes out of the blueberries that you don't want to inadvertently add any more, and 2) when serving the blueberry crisp, mix the topping together with the blueberries ... it provides a better texture and disperses the sweetness even more. And as others have suggested, you will not sense even a hint of mayo. I was concerned too, but found out that it's not a problem. I have had better blueberry crisp but none that tasted this good with so little effort.

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.