4 stars only because it's more work than the mix- but it is seriously yummy! Thanks, Bethany!

this was really good! Fortunately I read the reviews first and altered the recipe accordingly. My biggest change was using dried beans, as we are a dried bean kind of family! Wound up with around 6 cups beans, which would be about three cans rather than two.

I did not care for this recipe. So disappointed.

I think, as written, this recipe would have stank. So for my own memory purposes, here's how I made pork chops in the slow cooker: brown chops as stated and place in CP. Pour about a cup of wine into pan to release the fond, and pour into CP. Sprinkle with one package Ms. Grass' onion soup mix, add one can cream of chicken, one can cream of celery, and one can (blended to disguise the mushrooms) cream of mushroom. Cook on low for about 5 hours and serve over rice. REALLY yummy! The whole family raved and raved.

sub'd brown rice for the white and regular lentils for the red, and cooked them together in chicken broth instead of water. I used spaghetti sauce and canned tomatoes in place of the tomato sauce (still used the fresh tomatoes as well) really, really good. Much better than we were expecting, actually.

I also put the garlic in with the butter instead of directly in the dough, and cooked in a skillet rather than on the grill.

used about half the ranch mix and one extra 'cado. Used it as a veggi dip- everyone seemed to like it

very, very good! We're not vegetarian, so I used chicken stock instead of vegetable broth. I chopped up all the veggies and then saute'd them in batches (all at once would crowd the pan) so they'd brown nicely before dumping them in the pot with lentils & liquids. I also added the green onions at the very end so they wouldn't loose all their flavor, and didn't use cilantro because we don't care for it much. Also added extra liquid- a splash more wine, at least a cup extra of broth... very, very good soup. Topped it off with fresh cracked pepper and shredded parmesan cheese.

as far as cheap and fast recipes go, this one's a keeper! I use brown rice (cook a bit longer) chicken broth instead of water, salsa instead of chili sauce, and some extra spice for kick. Very good. I also use very lean ground beef so there's no fat to drain, that way I can brown the beef in a dutch oven, add the onions and peppers, add the rice, continue the recipe as stated, throw the whole pot into the oven - no need to dirty three pans if you have a dutch oven!

Oh, this was super good! I'm not a big turkey sausage fan so it was nice to find a recipe with lots of veggies to acomedate the greasy sausage and still leave you feeling full and satisfied.

made this recipe as is minus oregano (don't care for it) and we enjoyed it as an alternative to the usual. I don't think the vinegar was overpowering as some reviewers complain, but I had some stronger tasting salmon filets this time than they usually are. Tasty, but I might not make again. Nothing "wow"ing.

yum, these were better than I even thought they'd be! I used dice green chilis (in the can) instead of jalapenos because I had them, and threw in some shredded cooked chicken. (one half-breast.) I made three STUFFED 10" burritos- oh my gosh, this has to serve more than 2 even without the chicken!

yum! Threw in some shredded cooked turkey meat and chopped peanuts on top (used creamy PB 'cause that's what we have) also used chicken broth in place of vegetable broth. I also didn't put rice in it because we'd already had our allotment of the grain group for the day, and it was still plenty filling!

It's too bad all recipes makes you rate the recipe in order to review it now, because I didn't really follow the directions- but I must say; the idea of this soup inspired me! First of all, hubby and I are on a diet and although the sound of an entire stick of butter sounds good, I just couldn't do it. So I used two Tbsp butter and 2 Tbsp "smart balance" margarine. (that's 4 T total, instead of 8!) Then after sauteing the veggies I didn't remove them, I just sprinkled 1 T flour in and stirred for about a minute until the flour was absorbed into the fat and a little golden in color. Then, I didn't notice that it was supposed to be quick cooking barley until after I started making it, so I added another two cups liquid for the barely to absorb as it cooked. I replaced the water with 1/2 C white wine, 1 1/2 C beef broth, and 2 C chicken broth. Let the barley cook with the lid on for about 40 minutes and it was perfectly tender. I then added three cups NONFAT milk plus gruyere cheese, (and the parsley and worchestershire) because I had it in the fridge already and it's pretty similar to swiss. Although, I'm sure it's to die for with swiss. the turn out: delightful! Honestly, this is my first time cooking barley. And I actually liked it. Who knew? Thanks for the inspiration!

This was all right. I LOVE creme brulee, so I guess I shouldn't stray :o) I also like eggnog, and wanted a "festive" dessert for my Christmas Eve dinner. The directions were good, I had no trouble, it set up nicely, the consistancy was good- I don't know, it just was kind of..... not creme brulee. Maybe it was TOO eggnog-y or something. If you ADORE eggnog, this may perfect for you! If I were to make it again I think I'd add some southern comfort or brandy or something, and replace some of the eggnog with cream.

My first attempt at flan, and I think it turned out pretty well! Very yummy, we had left overs and gobbled them up over the next couple days.

yum yum yum yum yum! It took me a long time to try this recipe but I'm glad I finally did. I used whole wheat tortillas, sauteed the spices a bit, didn't mash the beans incredibly- but I think it was pretty true to the recipe :) Topped with sour cream, cilantro, and scallions. Will be making again!

Pretty yummy for being eggless- I'm pregnant so don't want to risk raw eggs :) It can't compare to homemade ice cream WITH eggs, but since I can't have that, it was a good substitute.

First off, I think people shouldn't rate recipies that they change the heck out of. Almost every rave review did not follow the recipe- irritating. Seccond, chili paste is -very- concentrated. You will not get close to the same flavor using chili sauce or anything else. A good thai chili paste is worth having in your refrigerator if you enjoy spicy asain cuisine because it is made of authentic ingredients like palm sugar and tamarind and lemon grass- things that we can't find easily most places here in the US. Now for the recipe- it didn't do anything for me or my husband. I did add lime juice after cooking, and that helped. Wasn't bad, wasn't amazing. It just was.

These cookies were fine, but not memorable. They were a bit spongy for my liking, but looked cute. Hubby said no need to keep this recipe around.