This was good, and the teachers at my school thought it was a great surprise treat at our weekly meeting. It stores well, and definitely has that classic caramel corn taste - just like what we got on the boardwalk when I was a kid.

I throw an annual mardi gras party, and this dish is a life saver! You don't need to be exacting when you chop the veggies or the meat, so don't spend a ton of time on chopping. There's a lot of veggies here, so if you're not fast with a knife, the prep time will be longer. Also, note the recipe calls for pre-cooked meats. If you don't have precooked meats, go ahead an poach some chicken breasts while you're chopping veggies! Lastly, I like to cover my dish with foil, and put the lid on it. If steam is getting out because your seal isn't tight enough, then your rice won't cook all the way.

I really enjoyed this, but man is it filling once you add crust to the jamablaya! Also, the bottom crust got a little soggy. Next time, I will probably do away with the bottom crust, and just go for the top. I also like to add tomatoes to my jambalaya, so I iwl likely make that addition as well. Overall, nice and creative use of leftovers for me.

Good stuff to have around! It lasts forever in the fridge, and can be used a million ways. Dress up a boring turkey sanwich, burger, hot dog...add to tuna salad, or you can even add it to cream cheese/sour cream to make a spicy party dip to go with veggies and crackers.

Easy, seasonal, and tasty. What more could you want? Oh and it was pretty. I made it for a potluck dessert, and when topped with fresh whipped cream it was great. It has also been a great breakfast this week as a pumpkin coffee cake :)

While trying to assemble, I realized that the recipe didn't give many specifics. I can add and multiply with the best, but I would have preferred it to say 1 Tbsp of tuna per roll. Also, 1/2 C of tuna salad is about the amount you get from one tin of tuna. Pickiness aside, I opted to go with another reviewer's suggestion to make more as a sandwich or hot pocket style. I used two crecent rolls per, stuffed them and ate them. I enjoyed this for a quick weeknight meal and would definitely make it again. I am looking forward to my tuna "sandwich" for lunch tomorrow at lunch too!

This was fairly good, though with some doctoring could be pretty good. I sauteed onions mushrooms and garlic, with the frozen veggies to get a nice brown on everything (broccoli, peppers and cauliflower). I tasted the sauce before adding, and after reading reviews I decided to add a splash of red wine to my sautee (what mushroom dish doesn't taste better with wine in it?). salt, pepper, and cooked the sauce way down for about half an hour. I served this over rice because that's what I was in the mood for. Overall, I found the sauce to be rather bland, but very amenable to spicing up, and I can see many people liking the milder flavors and quick aspect of this meal.

I really enjoyed this for dinner and am so glad I gave it a try! Sicne it was not specified, I chose to use braeburn apples which I love for cooking. I did make a few minor changes. I had some carrots that were shredded and needed to be used, so I added them to the onion/apple sautee. Also, I used turkey italian sausage intead of traditional, because I prefer it. Since turkey has less fat, I needed to augment the droppings with a bit of chicken broth to get a gravy. I will definitely make this again!

Pretty great vegetarian enchiladas! The only comments I have are that I really prefer a saucier enchilada, so I would probably sauce it up with a traditional enchilada sauce not just topped with salsa next time. And, I ended up having to use two pans, because I could only fit 5 in my pan. When I rolled them tighter, too much of the filling fell out of the ends. This is not a quick meal because the brown rice takes so much time to cook, but it makes a large amount, so I could easily make this on an evening when I have a bit more time, to eat on a night that I don't. Thanks!

You crack me up! I would totally have beer margaritas and popcorn on Friday!

simple and easy and tasty! While not the most gourmet version possible, this recipe certainly made this dish easy enough for a busy weeknight, which I loved. I did not need the whole 1 C of flour. Two words of caution when making this recipe. 1. cut your chicken breasts thinly - I had to flip my thicker breasts several times, which caused them to lose their coating. 2. I used canned broth, and even though it was reduced sodium, I'm glad I tasted the sauce before salting to taste - otherwise it would have been too salty for me.

I enjoyed this quite a bit. I did cut it down to 2 servings, so I eyeballed the spices. Theone thing I did differently was to nuke it all for just a few seconds before serving. This is my little oddity - I tend not to like cold sauces on warm foods, so once the temperatures were all equivalent, I was very pleased. If you are not a huge cumin fan, cut back on it, if you are then add an extra dash!

Simple, easy, and delicious. You could add a million wonderful veggies to this if you wanted, or make exactly as writted. I did not use the full amount of sausage indicated, and was more than happy with the soup. I also diced a bit of zucchini and sauteed to add. Thanks for the quick recipe!

This was a nice change from the regular caesar salad. My only comment is that you definitely don't need a whole package of sausage to make the salad - I used 1.5 sausages and it was more than sufficient.

This was pretty good. It wasn't my favorite flavor of sausage, but other than that tasty and quick. I have never preset a fritata on the stovetop and finished in the oven before - I liked that method. I did add some mushrooms because I had them, and they were a great addition.

This was pretty good, but I'm not sure I'll make it again. I ended up thickening the sauce, because that was so good, and the recipe doesn't say to serve with it at all. I also had some difficulty with the coating staying on, but not as bad as some. I think that this recipe would have worked much better with flattened breasts or cutlets instead of regular boneless/skinless. Being able to make sure the chicken was cooked all the way, while not flipping, and not getting soggy was hard. Thanks for the tasty, if slightly akward dinner.

Super tasty! I couldn't find hot cherry peppers, so I added a bit of cayenne when cooking. Will definitely make this again.

So simple and yet so delicious. perfect for a romantic dinner or a weeknight meal. Used reosemary from my garden. I will make this again for sure!

Quick, easy, satisfying - what more could you want? The nice thing is that this can also be a great base or jumping off place if you have more time as well. additions could include onions, garlic, celery, carrots, squashes, even white beans would be good. But for a soup that took me less that 10 minutes to throw together on a freezing cold day - no changes necessary!

Tasty and easy. I am a traditional cocktail sauce girl, so this will not be my first choice, BUT it's great to have both available for guests. It is a little sweeter, but my guests really loved having both dips available. Thanks!