I've made this recipe many, many times for friends and family and it's always wonderful. I live in the Pacific Northwest where clams are plentiful on the beaches so trying to find different ways to prepare them is fun. The only thing I do differently in this recipe is use a lot more clams than the recipe calls for, I cook them in batches since they won't all fit into my pan and I just keep adding more to the same broth as the others cook and are removed. I also use fresh parsley since we never seem to have dried ones and instead of wine, we use chicken broth like someone else suggested.

This gumbo was surprisingly easy to make. My roux came out perfect the first time, I was patient with the stirring process! I did not put any sausage in the gumbo and it still came out great. I did however added a bag of frozen okra to the simmering pot and poured it over rice once it was done.

My first quiche ever came out perfect! I made an addition to this recipe, I fried up some bacon and threw that on top of the quiche and covered that with cheese and then threw it back in the oven for another 10 minutes. Bacon and cheese makes everything taste better! The recipe yielded two pies. I happily froze one to enjoy on another day.

This recipe is delicious. The only advice we would like to make is to put two thin coatings of sugar instead of a heaping spoonful. The candied crust will come out more uniform and the chances of burning the sugar will be less.

Making potato chips at home is a fun and easy with this recipe. My fiance and I made these almost everyday for a week because we were hooked. The first few batches came out alright but we played around with a few ideas and they came out heavenly. We experimented with the thickness of the slices and the temperature on our deep fryer as well as the soaking time for the potatoes to absorb the flavor of the vinegar. We realized that the thickness of the slices did not matter as long as the temperature was low (340 degrees) enough to cook the potato all the way through so it would be crispy without burning the chips. As for the soaking time, it varies. Of course the longer you let it soak the better, if you really want a strong vinegar flavor, we did not dilute the vinegar. While the chips are cooling on some paper towels, we sprinkled some sea salt and the rest is history.

I am never going to buy clam chowder in a can again. This recipe was not only delicious but also easy to make. I followed the advice that many of you have put out there about using the bacon fat. The only deviated from the recipe slightly. I used frozen clams instead of canned clams and I just bought the clam juice separately and poured that into the mix. I still cannot believe how easy it is to make.

This lumpia is really delicious and really easy to make. The only variations I did was I used a lot more cabbage than what the recipe called for and I used ground sausage because it has more flavors. I only scooped one to one and a half spoon of the filling instead of three because lumpias are supposed to be skinny when they are rolled up. When I did this the first time, I was only able to make about 15 lumpias. You can squeeze about 25 to 30 lumpias if you are consistent with your scoops.

This chicken salad is so yummy and so easy to make. I used the chicken breast that I had leftover from the rotisserie chicken I bought from Costco. The flavors from the chicken when quite well with the ingredients in this recipe.

This recipe is really easy to follow and it is a tasty drink that everyone can enjoy. I like to let the rice sit in the water overnight in the fridge instead of at room temperature. That way when I mix the rest of the ingredients together, the drink will be nice and cold.