YUM! Olive lovers will adore this, others may not. I use 3 Spanish Queen Olives. When you order this in a bar, be sure to specify level of dirtiness you prefer: Very dirty, dirty, slightly dirty. Some bartenders have a heavy hand with the brine and it can ruin what should be a fantstic cocktail! Salud!!

MAMASPICE LOVES HER SOME MARTINI'S! Use premium Grey Goose Vodka (go wild and try the orange or lemon flavors) and Roses Lime juice. Be sure to give the keys to someone else cause you won't be driving after a few of these!! These and Dirty Martini's are THE BEST!

I have been making this for years. Got the recipe verbally from a friend a long time ago and was glad to see it posted here. I use 1/2 red and 1/2 green sauce for a nice taste variety. There are many (eggless) variations you can use with this recipe. All green sauce with boiled shredded chicken, all red sauce with ground beef in layers for an lasagna type meal. This is traditionally served with the egg fried and laid on top of the mixture which is another option. Always a hit and very easy.

One word: YUMMY! The only way to eat PB&J. I prefer it with a whole grain bread, crunchy peanut butter and a good jam. Decadent!

Used Emmeril's Original Essence and Pampered Chef Dill mix (eyeballed it). Sprayed fish with butter flavored Pam first to give some extra buttery flavor and "hold" the spices. Next time I will try the white wine with it too. Served with Parmasean Rice mix and steamed veggies. Good with a nice light Pinot Grigot wine.

This recipe is similar to one I have been making for a few years now. The ingredients are easy to go "light" with and is appreciated by those who are diabetic or dieting. I usually skip the geletain and add 2 tbsp Almond Extract to the cherry pie filling and top with pre-packaged slivered almonds. Be sure to serve in a trifle bowl for beautiful presentation. So good and so easy it will become a regular in your house too!

So easy...so decadent! I practiced this one with DH in preparation for a birthday dinner this weekend. I will try this with a spice cake and apple pie filling (and cinammon) in the fall. VANILLA ICE CREAM is a must with this. Lots of room for creative combinations. Yum!

"Yum" says my 1/2 Persian husband - "Make that one again". I followed the recipe exactly. We make plenty of persian rice in this house and this was a nice variation on the old standard. We did burn the crust (what a shame) but with practice we will make perfect. Can't wait to make this for the rest of the persian side of the family - they will be so proud of me. This is a standard recipe served in all persian restaurants so we thank you for posting it!

Excellent base recipe. Here are my modifications: Added a few shakes of Louisanna hot pepper sauce for kick, omitted the onions, added a bit of dill, celery salt and parsley. My dish did not work well under the broiler so I baked it at 350 degrees for about 15 minutes. Will be regular at our house.

This recipe is very similar to one by Paula Deen on the Food Network. I sliced up my potatos and boiled them for a quicker cooking time and easier mashing. Used fat free cottage cheese and ommited the sour cream. Added a few pats of butter and folded in a sauteed chopped onion for rich flavor. Topped the mixture with Mexican cheese blend, salt and pepper. Baked in a 9 x 12 dish. I was terrified of failure when I scooped them out and they were runny (!) however they did set up nicely after sitting for a bit while my meatloaf rested. I suggest draining the cottage cheese. A good recipe when you want something tasty that will not be covered in gravy, but I am still searching for my all-time favorite potato recipe.

Good Stuff - I did follow the advice of other reviewers: 1. Sauted the onion 2. Use seasoned bread crumbs 3. Doubled the ketchup mixture and reduced the amount of mustard a tad 4. 1 tbsp Worstishire in the meat mix 5. Line the pan with foil for easy clean up 6. LET THE MEAT REST before slicing. Served it with Paula Deens Cottage Potato's and steamed vegetables. No complaints from the boys who were over for dinner. Went down well with a 2004 Pinot Noir. Will make this again.

I was looking for a "formal" recipe to serve visiting family and gave this a first-run serving with DH and DS prior to the visit. I followed many of the suggestions given: added 1 tsp dry Italian salad dressing packet to flour, using only Marsala wine and doubling the amount of wine & shrooms, cornstarch slurry, remove the chicken after browning and transferring to a casserole dish while making the sauce, add cream at the end of the reduction and LOTS of salt, pepper and a bit of chicken stock then poured the whole bit over the chicken and baked for 15 minutes at 350 degrees. We'll see how it goes. It was good, but definitely needed tweaking. Goes well with a White Merlot.

These are excellent and soooo easy. I used store bought meatballs (do not use Italian-style as flavors will clash with sauce) and prepared in a slow cooker. Perfect party fare. You might want to try serving these with small french rolls sliced in half so folks can make sandwiches. Receives rave reviews and nobody believes it when I tell them the ingredients.

This is the recipe I have been looking for! When others have prepared this dip my husband and son have scarfed down the entire thing by themselves so I wanted to make it for them too. Here is my twist on it: 1. Canned non-marinated artichokes chopped fine in a food chopper. 2. Combo cheese blend of asagio, romano and parmasean. 3. One can each of diced green chili's and jalepeno peppers (a must if you like some kick). 4. Used light mayo and cream cheese. 5. Top the dish with more of the parmasean cheese blend and broil for the last few minutes of cooking process. My cream cheese had not been set out to room temperature so I chopped it up, put it on top of the other ingredients and microwaved a few minutes to warm it up. VERY easy to blend that way. This dish will re-heat well in the oven or mikey the next day (if you have left-overs that is). This will easily fill a pie plate and we serve with Wheat Thins. Rave reviews from family and friends. Give this one a try.

Excellent! My first ham! I took the advice of several reviewers and marinated the ham overnight in 1/2 liter of Pepsi in a turkey baking bag that was tightly sealed. Sealing the bag air tight is tricky which is why I used so much Pepsi! I did turn the bag several times during the process to get everyting covered. I then drained the Pepsi and covered the ham in liberal amounts of brown sugar, re-tied up the bag, cut in a few slits and baked according to the directions for the turkey bag (it comes with ham directions and a cooking guide per pound of ham). The ham was moist and delicous! You could definitely tell there was a sweetness in the ham and the house smelled terrific during the cooking time. Be sure to let your ham rest in the bag for at least 15 minutes to re-absorb some of those juices. After carving, I saved the juices (skimed the fat) and the ham bone to re-use in the Allrecipes.com "Bean & Ham Soup II" later on. It will keep nicely in the freezer until I'm ready to have ham again. My 12 year old son was thrilled with the result. Ham is his favorite meat and we've been eating my mother-in-laws ham every holiday for 10 years so I was very flattered - this being my first time and all. ALSO - Remove the skin from your ham if you plan on using the brown sugar - very important!!!!! Bon apitite!

Good stuff and very refreshing! I made it for a baby shower with an ice ring. Makes a very pretty pinkish color. A bit tart for my taste with all the lemonade, limeade, etc. but still good. I'm sure it could be sweetened up with frozen CranRasberry or gingerale instead of seltzer for those who like a sweeter taste.

After reading the reviews on this one I felt the best bet was to use the frozen spinach and press out the juice. It was quite a mess but worth the work. I added garlic, sauted onions and bacon bits. Then I layered the spinach and flour and cheese and then put the eggs halfway up the layers and then put more cheese on top. Be sure to cook this covered in foil so the topping doesn't dry out. After this tweaking, the receipe turned out to my satisfaction and my son and husband ate it up.

I was so excited to make a chicken crock pot recipe with these ingredients that SHOULD HAVE tasted wonderful. What a disapointment it didn't turn out as I had hoped. The rice turned to mush and the parmasean burned in the pot (cooked on low for 8 hours) plus it was WAY TOO SALTY. The chicken on the other hand was absolutely WONDERFUL! If (and I mean if) I make this again, I'll do it with 1/2 the onion soup mix and more milk in the soup. Leave out the rice and cook seperately then serve your mixture on top or on noodles. Proceed with caution if you make this recipe and be prepared for a mixed result!

Great stuff and easy to make! My 11-year old and his friends gobbled this up while watching movies. Watch your heat with the popcorn. You could get a mild "burnt" flavor if you have too much heat for too long.

Excellent - I had never made these before and they tasted great and were very easy to make. Scooping the finished mixture into the eggs did not make them as attractive as I would have liked. Need to bu the proper tools for next time - and there definitely WILL be a next time for this recipe!