This is wonderful!!!!!!!!!!

Yummy dessert! I used a graham cracker crust instead - I am not a big fan of vanilla wafers. These were so nice b/c you can have a small portion instead of a huge piece. I will make these again.

Pretty good basic recipe. I used bacon drippings to saute the onions and beef (my husband's Hungarian family uses LOTS of bacon) and used beef stock instead of water. I eliminated the salt and increased the paprika (used probably about 4 TBS, using half sweet Hungarian and half smoked Spanish, and also used 4 cloves garlic (we really like garlic!). I served it over buttered egg noodles. It was good but we felt it was missing something. I may continue to tweak for our tastes or serve over something more flavorful than plain egg noodles next time. The beef was fall-apart tender.

My chicken marinated 6 hrs and I could barely pick up on a lime flavor. There are others on this site with fewer ingredients that have more flavor. I won't make this again

I say this is a 4 1/2. I did add some margarita mix and OJ to make some more liquid for the marinade. It was great on the shrimp. Thanks for sharing.

A few tips to make a lovely cobbler....if you like a less gummy and crispier crust, use a 9x13 pan. Self-rising flour makes this extremely easy. Add a bit of vanilla with your liquid (or other complimentary flavoring) and a sprinkle of spice (your choice again). Sweeten your fruit, if needed, and bake. I haven't met anyone yet who didn't like this when prepared this way.

I made this recipe to take to dinner at the home of some of our friends. The only changes I made was to substitute some of the milk with evaporated milk and also to use only half of the breadcrumb mixture. It was a huge hit and is definitely be something I will make again!

Actually about 4 1/2 stars. I used about 7 oz of velveeta as I was out of American slices. I added a tad more kosher salt and then jalapeno relish to give it some zip. It was pretty good, basically it's what "it is". I will make it again with American next time and will use this for those nacho cravings. Definitely will experiment with it on my bbq nachos!

These did not turn out as fluffy as I thought they would and the taste wasn't that great. I have had better.

for the most part, a good recipe, but they were kind of blah--if i use this again, i will definitely increase the brown sugar, and maybe add white chocolate chips.

these cookies have a delightfully soft texture, and an excellent lime taste. they taste so fresh and vivacious, especially with a cuppa sweet mint tea (i recommend mint papaya!). also, since they are so low in sugar, my diabetic friends can eat them without having to worry too much about their sugar levels. *if you don't like soft, cakey cookies, you probably won't like these.

First of all I made mine lemon as I didn't have any lime zest, but I cannot wait to make these little cookies with key lime juice and zest. They are light and fluffy. I simply dusted them with powdered sugar withing 5 mins of coming out of the oven. I would like a little more lemon flavor to them so I will add more zest next time I make these. Thanks for sharing. I love these cookies.

YUMMY! This was delicious! I used the fresh noodles as some others had suggested. Wow - I will definitely be making this again. I thought I might add some chicken, but after tasting it, decided it didn't need it. Thanks for the recipe!

AWESOME! This recipe resembled my recipe for red beans and rice, so I thought I'd try it. I used a ham hock instead of lean ham. I added about a cup of chopped celery and a teaspoon of cajun seasoning. Next time, I'm going to kick it up a notch with spicy sausage.

Just a tip for those of you who are worried about the pudding mix: my mom makes a fabulous fruit dip using powdered vanilla pudding mix and sour cream. You just mix the two together. No need to prepare the pudding. It mixes into the sour cream perfectly. Delicious and would be great with this recipe.