Great recipe. I did modify it for my lack of eating beef (used 95% lean ground turkey and hot turkey Italian sausage). Also tried different kinds of beans (1 can light kidney, 1 can dark kidney, 1 can white, 1 can chili in chili sauce) just to get some color variation in there. I've also played around with different kinds of bell peppers, again just for color, as well as using Italian diced tomatoes to add even more flavor. Try some Sriracha instead of regular hot sauce, adds a different kind of kick to it! Using the turkey modification, it also cuts the calories down to about 340/serving (before chips/sour cream/cheese), so it's a healthier option. But great base recipe!

I stumbled upon this recipe quite a while ago and forgot to review it. I made a ton of changes, but it wasn't due to preference, it was more due to a lack of ingredients in the house. However, it still came out excellent, so here's a way you can sub a few things and still have it come out really good: Used boneless/skinless breast instead of thighs, regular onion, 1/4 cup (or more depending on personal preference) of chili powder instead of chilis, 2 tsp of orange extract instead of zest, regular white vinegar instead of rice, and substituted all of the oils with regular oil, but added 2 tbsp of peanut butter to give it that peanut oil flavor. VERY IMPORTANT to use the double fry method though, this keeps the chicken super crispy! Excellent recipe.

2nd time I've made this fudge...first time was a disaster. Great flavor, but the mint part wouldn't even spread. This time, wasn't thinking and doubled BOTH the chocolate and the white recipes. OOPS! Definitely doubling the white is great to top the 8x8 pan, but you do not need to double the chocolate. Use a full 14oz can of sweetened condensed milk for each the chocolate and the mint, and it will be great.

Amazing. I used the frozen 9 inch deep dish pie crusts, and only 6 or 7 large apples, which was plenty to mound. I went to add a little almond extract, and accidentally added orange extract instead. So I had about a teaspoon of orange extract, a teaspoon of vanilla and 2 or 3 teaspoons of almond extract. The almond would have been fine on it's own, and everyone at work said it was the best apple pie they ever ate. Per other reviews, I poured 3/4 of the glaze over the apples, put the top crust on, and poured the rest on top before baking it in the oven. Baking at 350 the entire time was PERFECT. But do try using a little almond extract for an amazing flavor. The best apple pie I have ever had.

Ended up doubling this recipe because I had 2 bananas left over from making the Banana Cream Cheesecake (on this website) and it seemed very sweet to me. I couldn't get it to thicken up like I wanted it to, and the powdered sugar was making it too sweet, so I used some corn starch to help thicken and this took care of the "too sweet" flavor. EXCELLENT topping to that cake though, as long as you don't use too much. Great on vanilla ice cream too (with chocolate syrup and whipped cream and strawberries like a banana split!)

EXCELLENT. I had 6 bananas to try to use up and I put 4 in this recipe instead of 2, which made for a thicker cheesecake. It probably could've been made in a 10" instead of a 9" pan. Because it was about to overflow, I cooked it in a water bath at 300F for 90 min and it came out without a crack (and didn't overflow!) Topped it with the Banana Butter Icing from this website, and was delicious.

The 2nd layer needs some more irish cream to be able to spread properly on top of the first layer. I substituted 3 cups of white chips for the semi-sweet on the first layer (so it was 4 cups of white on the first layer) and did the opposite on the 2nd layer (so that it was 1 1/2 cups of semisweet chips). 2nd layer wasn't spreadable, but that was probably my fault because I switched the type of chips. Taste was delicious nonetheless. Could've just made the top layer and it would've been enough even in an 9x18 pan for straight Irish Cream fudge.

After looking at everyone's reviews, these are the changes I made. To help with the sticky dough, I added an extra 1/4 to 3/8 of a cup of flour, and it didn't make the cookies chalky at all. Definitely chill these to both help prevent spreading and it also makes it easier to roll in the sugar. I also added a tsp of vanilla (only because I like vanilla in all my cookies). Here's the big one though: I used 4 TBSP of RealLemon because I already had that instead of lemon extract, and I could still barely taste it, so I will add more next time. Excellent sugar cookie though! :-D

This is a great recipe! I substituted confectioners sugar for white sugar, used fat free 1/2 and 1/2 for milk, and drizzles raspberry preserves on top. They came out amazing!