This was different...and I liked it. :-) I had a can of hominy and the only thing I know to do with it is make posole, which I didn't feel like bothering with, and I came across this recipe. It seemed like an odd combination, but I didn't see any reason why it wouldn't all taste good together. I'll be making it again.

I've used this recipe for years, especially for holiday meals. My family loves them. I would never attempt to make croissants the real way, with all the folding of the pastry, but this recipe gives good results with much less work. If you want authentic croissants, then I think you have to make them the 'authentic' way, so don't make these and complain that they aren't authentic.

I had to improvise a bit because I didn't have all the ingredients. I used a dried guajillo pepper and some ground ancho and chipotle powder. I also used only white hominy and all pork. But the basic recipe is one that can be modified with delicious results. My version may not be authentic, but it sure tasted good.

This is really good! I used pepper jack cheese and I thought the spice level was just right. I didn't have any tomatoes, so I had to do without that. Will gladly make it again. I've never made a soup with cheese before and wasn't sure if it would melt properly or if it would be lumpy, but it was perfect. I think it would be good with shredded roasted chicken too.

This was my first attempt at making lasagna. I sure picked the perfect recipe as a starting point. I took some advice from other reviews and left out the salt and cut the sugar in half. It was perfect for my taste with those adjustments. I also used fresh basil and added some red pepper flakes for a little extra punch. I made a half batch and used an 8X8 pan. I got a bit confused about the order of the layers toward the end, but I don't suppose you can really mess it up too bad. I also left off the last layer of cheese until after I removed the foil. That eliminates the problem of having the cheese stick to the foil. I had quite a bit of sauce left over, but that's a plus in my book. I popped it into the freezer for future use over pasta. I can't wait to make this for my new beau and KNOCK HIS SOCKS OFF!

This was certainly different. I had some canned green beans that I needed to rotate out of my earthquake supplies and I also happened to have a can of tomato paste so I decided to give this one a try. Not my cup of tea. I like cumin, but it didn't seem right in this dish. Thanks for the recipe. I'm sure someone else will like it. We're all unique. :-)

This didn't work for me. I can't imagine boiling the dressing for 2 min. I had it on a low heat and had to keep removing it in order to keep it from solidifying. It needed more liquid, so I tasted to see whether it should be water or vinegar. I like mine tart, so I added quite a bit more vinegar to thin it to a manageable consistancy. I'll keep looking for a wilted spinach salad recipe.

I really enjoyed this recipe. I used b/s chicken breasts, o.j. concentrate rather than orange juice and I added some marmelade. I cooked it on top of the stove and thickened the sauce with cornstarch after the chicken was done. Served with brown rice. It's going into my "favorites" file.

I have never had hummus before, so I have no idea how this compares to what I would find in a store. I really liked it. I made 1/2 the recipe, in case I didn't like it. I will go ahead and make the full recipe next time. I wasn't even too sure what to do with it once I made it, so I just put some inside a pita. Yummy. I did have to add a bit of water while processing because it was too thick to mix well.

Delicious and easy. I used 1 can cream of mushroom and 1 can cream of chicken. I added frozen peas near the end. I would have added carrots but my boyfriend was here and his list of "acceptable veggies" is very limited. He loved it too, by the way. I rarely have canned biscuits in the fridge, so I mixed up some Bisquick dumplings and transferred everything to a pot on the stove for quicker cooking. Next time I'll try doing it as stated in the recipe. Oh, I also used broth instead of water as some reviewers suggested. Thank you, Janiece for a great recipe to add to my "Tried and True Favorites".

These are really good. The only hard part for me was the mincing of the veggies. I did it by hand and wanted to make sure the chunks weren't too big. The patties held together just fine by following the directions and I was able to get four patties easily. There seems to be some confusion about what chili sauce is. There is a product available that is similar to chunky ketchup or a cocktail sauce. That's what I assumed the recipe required and that's what I used. It's not spicy. It would be nice if Holly could clarify for us, exactly what kind of sauce is supposed to be used. I only had plain breadcrumbs and I will use the Italian version next time for more seasoning. I think I'd like a bit of lemon juice mixed in too, or maybe squeezed on top before serving. I topped with tartar sauce and ate three. Yum. Someday I'll try it on a bun like a burger.

I made this primarily for my boyfriend (also named Bill) because Blue Cheese dressing is his favorite and now I'm a fan too. This is really good stuff. I blended it with one of those hand-held blender stick thingies so it would be smoother....just left minor lumps. A word about salt--if your palate is salt sensitive leave out the salt until you taste it. I never bought blue cheese before, so I don't know if all brands contain salt. I checked the label on mine after the fact and it's in the ingredient list. So I recommend tasting first before salting. I also had to thin it a bit.

This was good but it was missing something. Kind of bland which surprised me. I never use jalapeno because I don't like real hot food, but I followed the recipe as written and even with the jalapeno, it didn't have much kick. Maybe all jalapenos are not created equal? Or maybe jalapenos are not as hot as I've always imagined? I added some chili powder and a little cayenne. I also think it benefits from the addition of some salt. I was grateful for my mini food processor. It made quick work of the shredding and incorporated the jalapeno very well. It also resulted in a finer consistency than I could have acheived had I shredded by hand. Overall, it is worth repeating with the modifications I mentioned and I'll take suggestions from others to add some onion and garlic. A note about the mayo issue. Some of the earlier reviews revealed a little confusion about the amount- ie: substituting 8oz sour cream AND 8oz mayo. The TOTAL amount of mayo in the recipe is 8oz. The 16oz that is made reference to in the recipe is the size of the jar and you are supposed to use half.

Not my favorite sloppy joe. I had to use diced tomatoes, because I couldn't find the right size can of crushed tomatoes, but that alone could not have accounted for my disatisfaction with this recipe. Too sweet for my taste, but even if I left out the brown sugar I don't think I would want to repeat it. I have another recipe that I'll stick to.

This was my first time trying sausage gravy. It sounded like a good idea, but it didn't do much for me. Maybe it's an acquired taste. I might make it again for my boyfriend since he liked it more than I did. I noticed that the sausage didn't leave much drippings behind....they sure make sausage lean these days.

Hard to go wrong with this one. A great basic recipe and its simplicity makes it easy to experiment with. Try it as written the first time you make it, and then play around with it after that.

Hmmmm, I hate to be a wet blanket here, but this recipe didn't thrill me. The mayo taste was too strong and the herbs didn't have much impact. It did taste better after being refrigerated a day or two, but it still isn't something I will repeat.

Yum....and that's from someone who has never liked asparagus. I had a bit of a problem fitting it in the frying pan and trying to make sure it cooked evenly. Finally, I just took a knife to the spears and cut each one in half so I could stir them around easier. Next time I will have to drag out my HUMONGOUS frying pan so I can keep the spears whole. I'm not sure what size pan you other folks are using, but I had my hands full....but since I've never cooked asparagus before, it's probably just my lack of expertise. I agree with some other reviews about cutting back on the butter and even the salt (this is coming from a salt lover). You can add more salt at the table if you feel it needs it.

Wow! What a surprise to see this salad here. I first made this many years ago (probably 20yrs) after hearing it on the radio on the Jackie Olden cooking show. Her recipe also included a 4oz jar of pimento-stuffed green olives, sliced. When you read the recipe it sounds like an unlikely mix of flavors, but it's really good. It makes a whole bunch though, and it's pretty rich, so I always halved the recipe. Thanks for reminding me of a great recipe. It will surely be on my menu this summer.

I thought this was excellent, and so easy too. I used regular cream of mushroom, not the golden variety and cubes of stew meat that I cut up a little smaller than what was in the grocery store package. I didn't have noodles so I used rice. To my surprise it tasted great that way. Next time I will add some fresh mushrooms to boost the "mushroom factor" and serve over noodles. Definitely a recipe destined for a repeat performance in my house.