This was pretty good. We used a chuck roast and put it in the crockpot all day. We used alot more garlic than was called for and also quite a bit more cumin. Since it was in the crockpot we cut down on some of the broth and we didn't use any tomato paste. Next time I will probably stuff the roast with garlic to infuse the meat with more garlic flavor as it cooks. Good recipe

This is an easy and tasty recipe when you have little time and/or energy to cook. The only changes we made was to add some garlic and cajun seasoning to give the meat more flavor. The meat was moist and full of flavor.

Had high hopes for this recipe but ended up disappointed. My DH was looking for a chicken enchilada recipe that used a green sauce and this one sounded perfect. Loved all the ingredients and followed the recipe with only a few minor changes. But the sauce was clotted coming out of the oven and the taste was just not very good. No one complained but no one finished their serving either. Will try to find another recipe.

This fish was only okay in my book. Not really a fan of using bread crumbs as a coating since I can never get the food crispy no matter how light the coating or how I cook it. Next time will probably just skip the bread crumbs and use the ranch dressing as a marinade or basting sauce on the fish because it did have a nice flavor.

This soup was wonderful! Only made a few minor changes. We put some fresh chopped basil and spinach into the meatball mixture (will probably add in some Tony Chachere's seasoning next time for a bit more flavor). We also browned the meatballs a bit. In the soup we put in more fresh basil and cilantro. As suggested by others we did add in some cumin; wanted to add in some chipotle chili powder but the green salsa we used gave the soup plenty of heat (couldn't make it too hot or kids couldn't eat it). We also just cooked some rice on the side and then everyone placed as much rice as they wanted and then poured the soup on top. Flavorful and delicious. Can't wait to eat the leftovers.

Having lived in Louisiana my whole life I can tell you that this IS an authentic cajun crawfish etoufee recipe! The other reviewers I see that talk about using a roux MUST be talking about crawfish stew because I have made etouffee hundreds of times and have NEVER used a roux. BUT when I make crawfish stew I always use a good medium to med.-dark roux. If you find the recipe bland then just add some powdered crawfish boil seasoning or Tony Chachere's seasoning to the gravy.

These pinwheels are so easy to make and so delicious. Our kids love them and they have become a staple for family movie nights.

This is a really good recipe but it did require some tweaking. We doubled the recipe to serve 8 people but we only used (2) 28 oz cans of diced tomatoes anything more than that would have been just WAY too much! We added in a only about 1/4 cup of white wine, a splash of lemon juice and a can of chicken broth. I also seasoned the shrimp with crab boil seasoning before sauteing to add more flavor. Next time I would like to wilt some fresh spinach in with the garlic and olive oil to add to this. Very good recipe which we will make again.

I assisted my sister in making this dish last night and it tasted wonderful. Along with Asagiao, she also put in a Parmesan & Romano mix. She used heavy cream as called for but next time I will probably replace with 1/2 % 1/2 for a lighter sauce. We didn't have any fresh mushrooms on hand so we sliced up some baby spinach and sauteed the prosciutto with some spinach and some garlic. Cooked the chicken with Tony Chachere's seasoning but would love to try and grill the chicken next time. Will also probably add some fresh basil next time to enhance the flavor. All in all a wonderful recipe.

Made this after dinner on Thanksgiving and what a treat! Decided to just make this on the stove. We used a plastic type coffee filter we found and filled it with all of the spices. We placed the basket in the pot with the cider and orange wedges. The only change we made was to cut the brown sugar by half. The result was DELICIOUS! It was sweet but not too sweet with just the right amount of spices. We have never had spiced cider before but this will not be the last time!

Delicious soup! Reduced the amount of onions and bell peppers because of personal preferences. Added in some chopped fresh basil for extra flavor. Also added some beef broth to thin out the soup. Soup was delicious and even my picky son ate an entire bowl and asked to have the leftovers the next night.

This recipe was so delicious! Adjusted the recipe for 10 people and made a few changes. I added in an extra can of chopped clams, a small amount of white wine and a tablespoon of lemon juice. I also threw in some basil and some crab boil seasoning for a bit of extra flavor and heat. The sauce was garlicy and sooo yummy. Thanks for the great recipe!

This recipe came out good with some changes to suit our tastes. We used leftover rice as others suggested and it worked well. We doubled the recipe but used 3 eggs instead of just 2. We also added in some cilantro for extra flavor, replaced the peas with bean sprouts and used only shrimp (small ones) for the meat. The rice came out tasty and we liked it better than what we find in the restaurants.

Chicken kabobs came out moist and delicious. Used a locally made ranch dressing and fresh chopped rosemary. Chicken was so tasty! Put some of the marinade on the side and added extra ranch to dip the cooked chicken in....sooo good!

This is such a good recipe and it made an outstanding pie! Followed the recipe as written except we mixed the sugar, cinnamon and cornstarch in with the blueberries and added a dash of lemon juice. We used 4 Tablespoons of corn starch but will probably try 5 next time since the pie was still pretty runny. Will also cut down just a tiny bit on the sugar since it was a little too sweet.

Such a wonderful recipe! Made this pretty much as directed. Sprinkled Tony Chachere's on the chops while cooking. Tripled the sauce ingredients except for apples. Loved having the pecans because they added a nice crunchiness to the dish. Served with whipped sweet potatoes and poured some of the sauce over them. YUMMY!!

This recipe is wonderful! We doubled the recipe and the only real change we made was to add a can of chicken broth to make more of a sauce. We let the sauce simmer a while and then added the bacon in for about 5 minutes and that was all it needed. The sauce was light with a wonderful smoky flavor from the bacon. Easy and soooo good!!

Made these for a family dinner and they came out so beautiful and tasted wonderful. Of course I made a few changes. I only used a dash of thyme, added in a bit of dried rosemary and I put half of a lemon in the cavity of each bird. Also, instead of pouring half of the liquid over the birds in the beginning, instead I basted them every 15 minutes. Birds were golden brown and moist with a wonderful lemony flavor. Everyone enjoyed this very much!

OMG this cake is AWESOME!! My family couldn't stop raving about this cake. I did make a few minor changes. I used only 1 1/2 cups of chocolate chips, I replaced the liqueur with chocolate milk as suggested by someone else and I heated up half a cup of heavy cream and mixed in 4 oz of semi sweet chocolate chips to make a ganache to drizzle on top. The one hour baking time was perfect. The cake was SO moist and gooey. Will I be making this again.....oh heck yeah!!

So easy to make but everyone will think you spent alot of time on this! I buy the Neopolitan ice cream sandwiches and face them all one way on the bottom layer and the opposite way on the top layer so you get a bite of every flavor. I also add maraschino cherries to the top.