This is by far the absolutely very best Strawberry Rhubarb pie I have ever tasted. My husband can't get enough of it and everyone that ever tastes it, always asks for the recipe.

This is our new favorite chili recipe. I've made it several times and it always turns out beautifully. For the reviewers who cannot find red chile powder, look in the mexican foods section or go to a mexican market. I'm in Texas so it's not hard to find, but I can imagine it might be in other states. Cayenne is not red chile powder! They are not made from the same type of chile. Anyway.. I have a family of 5 with 3 teens and we rarely ever have any leftovers. If we do get lucky, it's even better the next day. I follow the recipe exactly with the exception of occasionally using jarred diced garlic packed in oil instead of fresh.. but you cannot tell the difference. I also use jarred diced jalapeno when I don't have the time to go pick up fresh. Masa harina is usually not necessary because this is a thick, thick chili. My family loves it!

Please take note that this recipe calls for key limes, not the regular limes in the store! If you are using regular limes, they are not the same and they do not taste the same. Key limes aren't much bigger than an avocado seed, and they should be yellow in color. Can't find key limes? Buy Nellie and Joe's key lime juice in the juice aisle, it's a good substitution and no squeezing. Anyway.. this pie was perfect! I followed the directions exactly (using just under 2 cans of condensed milk) and it made a 9" pie to the brim, plus plenty of extra left over to bake in a ramekin without a crust for my gluten free daughter. Both turned out perfectly! It tasted better than I ever expected. I've had KLP in Key West, so I know what it should taste like. This is really, really close. 8 minutes in the oven is perfect, and make sure you add the zest to the filling. Let it sit overnight in the fridge - this is a must or the flavored won't be fully incorporated. If you love real key lime pie, you won't be disappointed!

This is an absolutely wonderful fresh, creamy, and refreshing alternative to other types of seafood salads. This is probably my favorite of all and I make it whenever I can. It also keeps nicely too, but it usually doesn't last more than 24 hours because it's so good.

OH my goodness this recipe is such a family favorite!! It couldn't be easier, considering the end result. My kids absolutely love it and always go back for seconds. Everyone who tries it always asks for the recipe. We really like to serve it with fresh tortillas (if you can get them) and we roll them up and dip like a breadstick. My gluten free family members like to use fritos in leu of tortillas. Top with a dollop of sour cream and a sprinkle of cheese for a very nice, comforting meal!

Just as the others have said.. this is very much like Rudy's creamed corn. Simple to make and a bit surprising if you are expecting that nasty canned style cream corn. This is definitely not like canned cream corn at all! While I do love the original recipe, sometimes it is nice to thicken it up just a little by using an additional bag of corn.. that is if you don't mind the leftovers, which we don't!

I made this tonight, true to the recipe as I always do the first time and it was wonderful. Very easy, and well liked by the entire family, even the picky ones. The meat cooked up nicely and all of the flavors compliment each other well. Creamy and flavorful, a great comfort food in cooler weather. I think this is a great recipe for a quick meal when you don't really feel like cooking but you want something hearty for your family. We served with a simple salad and bread/breadsticks.

Unfortunately, my family didn't care much at all for this recipe. It's not so much that it was "bad" but more that it lacked the flavor we were hoping for. The texture also left a little to be desired as well. I may try again and tweak it a little in the future, but for now this one is sadly at the bottom of our list.

So simple and PERFECT! I made mine a little bigger and got 16 rolls, which my family gobbled up in one sitting. Slightly sweet, dense, tender inside, and beautifully crisp and glossy on the outside. I never bother with bread improver, but I do use Occident flour. And for me, 1/2 cup of canned milk was more than enough for the final dip before rising. This is a family favorite for sure!

I LOVE this dish. It is so versatile, and incredibly simple to prepare. Instead of peas, we like to substitute spring veggies or mixed veggies. You can also use different flavors of spaghetti sauce to change it up a bit. Serve with a spring mix salad and yeast rolls and you have a great, filling dinner that even some of the pickiest kids will eat!