Unfortunately, I didn't have the horseradish, and I think that's why I wasn't too impressed with this. It was good, but that's my fault for leaving out an integral ingredient of the recipe. Shame on me; well, I've just added horseradish to my grocery list. Thanks Ruby, I'll do it right next time.

I halved the amount of orzo, and also added a can of Great Northern Beans. I used half of the amount of corn and had to use dried cilantro (all I had). I omitted the salt, and added cumin, dried red pepper powder, and garlic powder. For those of you looking for more flavor, definitely add cumin and chili powder (I was out of the chili powder unfortunately). If all else fails, throw in an envelope of taco seasoning! I can't wait to taste this one (only 1 hour and 43 minutes to go, minimum....). Thanks for the recipe!

I don't know, I just couldn't get past the cold jambalaya concept. Being a huge fan of the stuff, I figured I could easily gobble it down. I omitted the bacon, salt, canned shrimp, and ham, but I cooked up two Andouille sausage links and sliced and then quartered them. I also added some Langostino I got from Trader Joe's. To give it a more jambalaya taste, I added Cajun seasoning, and about 1 cup of sliced okra. Something about the dressing didn't quite please my taste buds, and I'm not sure what. It's a shame, because I doubled the recipe so I could take it to work as my lunch all week, but now I don't think I could eat it. Sorry for the poor review Louis; I guess this recipe isn't for me.

Alright, I changed this quite a bit, but I still used the same ingredients. I browned the beef, and then threw everything into the slow cooker on low for four hours (I'm a huge fan of my slow cooker, so I use it whenever possible). I added a good dash of Worcester sauce (love the stuff), about 1/4 cup of some leftover BBQ sauce (it NEEDED to be used somewhere), a dash of red pepper flakes, a can of Hunt's diced spicy red peppers in place of the tomato sauce (didn't have any), omitted the salt, and used rotini because I was out of shells. I only had Hormel real bacon pieces on hand, so I added those to the slow cooker in the final 10 minutes of cooking. When the pasta was cooked, I drained and rinsed it under cold water before I added it to the meat mixture in the slow cooker. The end result was fabulous; a hint of sweet from the BBQ sauce, and a bit of heat from the red pepper flakes and tomatoes. Thanks Alle (sorry for all the modifications!)

Hands down, the best dip ever! I followed the recipe to a "t", there's no need for any changes. Actually, I did use a bit more cheese than called for, but M's a cheese-a-holic so.... that's that! Keeping this for sure, thanks Tiffany!

I loved this idea, however, I changed things a bit to accommodate what I had on hand, and personal preference. I used a mini-sub roll, which allowed three nuggets to fit comfortably. While waiting for the nuggets to cook, I arranged a slice of deli cut provolone cheese on one half of the sub roll. I then placed the cooked nuggets on the cheese, topped with about 2 tablespoons of pasta sauce, topped with shredded mozzarella cheese and Italian seasoning. I then nuked everything for about 30 seconds, until the mozzarella had melted. It was the perfect snack/light dinner. Thanks for the inspiration.

I l-o-v-e garlic, so I knew this soup would be a hit. I had some matchstick carrots that needed to be used up, so that worked out perfectly. I only had pre-minced garlic, and I didn't add the salt or pepper, but instead a tiny pinch of red pepper flakes. My only complaint? Waiting for it to cool down slightly so I wouldn't burn the you-know-what outta my mouth. Thanks Judy, this is a keeper!

I had to make a few changes due to the ingredients on hand. I doubled the Cajun seasoning, as I didn't have any sazon. In place of the dried red chile, I used red pepper flakes. I didn't have garlic cloves, so I had to use minced garlic (therefore, I was unable to remove the red pepper flakes and garlic cloves at the end). Despite all the modifications, this was really good! Thanks for the recipe, Clint!

With a little tweaking, I enjoyed this! First and foremost: I cooked the rice separately. When browning the beef, I added a bit of fresh minced garlic, and fresh diced onion (about 1/4 cup). I used 1/3 cup of barbecue sauce and 1/3 cup of ketchup, and doubled the mustard. When the rice was ready, I only added what I felt looked "right", which ended up being about 1.5 cups or so. 2 cups is too much, I think. Finally, for the bacon I used Hormel real crumbled bacon. The end result? A quick, satisfying meal that wasn't too sweet, not too bland, and very filling! Thanks for the recipe, Joyce (sorry about all the modifications!)

I didn't have popcorn oil, so I used vegetable oil. I was also out of dill weed, so I couldn't add that. Otherwise, I eyeballed all the other ingredients. I was quite surprised how much flavor these had! What a fun way to change up two of my favorite snacks. Thanks!

I had to use what was on hand (white onion, two orange bell peppers and one yellow), but it turned out great! I don't drink wine, so I did use a splash of the red wine vinegar another reviewer mentioned, and I was out of basil so I used a pinch of Italian seasoning (and left out the salt, as I always do). This was the perfect light dinner after the gym tonight, thanks you so much!

This was pretty good. I had to shred some monterey jack cheese, as my cheddar had gone bad, and I added taco sauce and sliced jarred jalapenos. M liked it, and I thought it was okay. I'd play around with the spices next time.

I like this method! I had to cook mine longer though, about 22 minutes or so. Even then, it wasn't as crispy as I like. I used Oscar Meyer bacon and it said to cook at 400 degrees for the oven method. I'll do that next time and hopefully my bacon will be very crispy. Thanks Joyce!

I liked this, however, I didn't pay attention to the directions when it came to saving the artichoke marinade. I had already dumped it out, so oops on my part. My feta was no longer good, so I couldn't use that, but otherwise I made as written.

I didn't have enough broth, so I had to add quite a bit of water to mine. My fault, I know. To compensate for the watered down broth, I added about a tablespoon of lemon juice, and about a teaspoon of lemmon and pepper seasoning, which did help to give it flavor. The meatballs were awesome, no complaints there. M really liked it, I wasn't too crazy about it. I might give this another go sometime. Thanks, Lalena.

I made these for a holiday party with friends, and they went over really well. Love it.

This was pretty good. I didn't have lettuce or tomatoes on hand, so I topped mine with black olives and jalapeno slices.

This wasn't bad. I was out of corn, and I didn't have anything else I could throw in. I like the flavor of the soup, though. I had to use shredded cheddar cheese, and ketchup in place of the paste, but otherwise made as is. You'll have to crank the heat up to a low boil in order to properly melt the cheese. Then let it simmer for 5 - 10 minutes.

I love this! I know it better as "egg in a hole", but there are so many names for this breakfast favorite. I used the cap to my Pam non-stick spray for the hole, and it was the perfect size. I sprinkled the egg with a bit of garlic powder, and red pepper flakes. I then tilted the skillet slightly and slid the toast onto it, then carefully flipped it to cook the other side slightly. It's an acquired skill; I have broken quite a few yolks, but after a while, it becomes second nature. M had never heard of "sunshine toast", but now, this has become his favorite (I melt a slice of spicy jack cheese on his- yum!) .

This is a good, basic recipe (especially if you have picky eaters). However, those of us with a more mature palate definitely need to dress this up a bit. I added a dash of cumin, a teaspoon of red pepper flakes, and a light sprinkle of garlic powder. I also nuked two hot dogs, sliced 'em, and tossed them in as well. Reminds me of good ol' "mac and cheese with dogs" that I pretty much lived on as a kid. Great recipe base- the possibilities to jazz this up are pretty much endless. Thanks for sharing.