Here's my five-star version, which is a clone of a menu item at an upscale Mexican restaurant in my town: Use peeled and deveined raw shrimp (medium size) - marinate shrimp in the sauce from one small can of chiles in adobo (discard the chiles), a generous pinch of cayenne pepper (we like it hot!), juice of two limes, and two tablespoons of flour (thickens the mixture so it stays on during cooking). Marinate for at least 30 minutes. Preheat a skillet on high heat, add shrimp, cook 3-4 minutes or until shrimp are done. Serve in warmed white corn tortillas (2 tortillas per taco - Mexican restaurants almost always double-wrap corn tortilla tacos). Garnish each taco with a slice of avocado and a sprinkle of fresh cilantro. Amazing!

I do a slight variation on this recipe, which I learned from my 1/4 Lebanese roommate! First, "gut" the tomatoes before they are chopped so they don't have all those seeds and runny juices! Second, use red onion, and only 1/4 to 1/2 an onion depending on size. Third, in addition to the fresh-squeezed lemon, add a drizzle of extra virgin olive oil. And finally, I season with a dash of dried basil, kosher salt, pepper, and a generous sprinkle of dried (or fresh would be fine) parsley! Chill before serving. This dish is great with chicken and rice, or as a light lunch salad!

I will be honest, I haven't made this *exact* recipe but I make one that's very close so I thought I'd share my suggestions. I use equal parts mayo (light is fine) and sour cream, no cream cheese. Also, a little fresh lemon juice and some extra garlic help give it some flavor. And finally...I think for any restaurant-quality spinach artichoke dip, monterrey jack cheese is a MUST! I use about 1 cup - half mixed into the dip and the other half baked on top (cover with foil while baking to prevent rubbery cheese). Oh, and I always serve with blue corn tortilla chips and a side of salsa and sour cream. All in all, this is a great and easy recipe to have on hand!

Very good cookies. I added peanut butter chips. My only suggestion would be to bake at 375 for 10 minutes (instead of 12-15 as suggested in the recipe) to ensure a chewy cookie -- after being in the oven for 10 minutes, my cookies had a slightly crunchy edge with a chewy center. All in all, very good!!

I made a few modifications on this one, but I believe the result was truly a restaurant-quality dish. 1) Use jumbo shells instead of manicotti - easier to stuff. 2) For the filling: use one 15oz tub of part-skim ricotta, 8oz of good quality jumbo lump crabmeat (expensive but well worth it), one egg (important for texture), 1/2 cup parmesan cheese, 1/2 cup shredded mozzarella, 2 tbsp dried parsley, 1 tsp dried basil. Season with salt and pepper to taste. 3) For the sauce, use two 10oz tubs of Buitoni alfredo (found in the refridgerated case) - simmer the sauce on the stove with 1/2 cup dry white wine and season with pepper. Follow baking directions as written, but sprinkle with mozzarella cheese 5 min before removing from the oven. This is a dish I would be proud to serve to company!

Made this as a topping for cheesecake - fantastic and easy! The only change I made was to use two tablespoons of cornstarch to avoid a syrup consistency - I wanted the topping to sit on the cheesecake without dripping down the sides. I paired this with a lemon cheesecake and the flavor combo was awesome!

This was a quick, easy dinner. I halved the recipe and baked it in an 8x8 pan - and that made two big dinner servings for me and the boyfriend, with two nice-sized lunch portions leftover! A few modifications: 1) browned the ground beef with 1/2 diced onion, a 4oz can of green chiles (drained), lots of chili powder, cumin, and garlic salt. I used about nine corn tortillas (just tear them to make them fit into the pan) and did not "brown" them as others suggested - enchiladas are not crispy, so I didn't see any reason to crisp up the tortillas. I layered as suggested, but used a total of 2 cups of pepperjack cheese (so, double the cheese called for since I cut the recipe in half). Also, I had to bake it for 30 minutes to get it hot all the way through - 20 minutes wasn't enough. The only change I will make next time is to add more enchilada sauce - I did pour some over the top of the casserole, but there should be a layer in the middle as well for extra flavor and moisture. Overall, a tasty and easy recipe!!

Really good! We agree with other reviews that the scallops do not hold the flavor of the marinade as well as the shrimp - however, the grilled scallops were SO delicious that they really don't need the marinade flavor! I just squeezed a bit of lemon on my scallops and they were great. Served with parmesan couscous and steamed green beans. Would also be great over pasta or rice! I used less butter than the recipe called for, and it did not make a difference.

Easy to make and a nice basic tomato sauce. The flavor was really nice, although I used dried basil and did add about 1/4 cup grated parmesan cheese. Also, used extra virgin olive oil instead of vegetable oil...better flavor. The only thing I would change next time is to add a little less water because I prefer a slightly thicker sauce. All in all, really good!

Not sure if people are rating this recipe based on their personal revisions, but as written this recipe does not deliver. It's too watery, it needs more time to cook, and it completely lacks in spice/flavor. Luckily I had a couple ingredients on hand to fix it, and the end result was wonderful and the whole family asked to have it again (soon). So I will share my changes: 1) Use shredded chicken - it's more like what you'd get in a restaurant. 2) Let this soup simmer in a crock pot - I did it on low for a total of 5 hours. It thickens the soup and helps the flavors blend. 3) Substitute the water for chicken broth (I used a total of 3 cups of broth). 4) Skip the hominy - one cup of corn is enough. Add an extra 4oz can of green chilis. 5) ADD A PACKET OF TACO SEASONING (I had McCormick's on hand) and increase the chili powder by 1 tsp. Add a sprinkle of cumin and a little salt (or garlic salt). 6) Add 8-10 finely crushed tortilla chips (baked are ok) into the soup (they'll cook down so you won't have crunchy bites but they add a good flavor - it is TORTILLA soup, right?) 7) After simmering for 4 1/2 hours, stir in 1/2 cup of sour cream. Continue to simmer for 30 minutes. This is what really puts the soup over the top and gives is a creamy texture similar to what I've had in most restaurants. 8) Serve with diced avocado, shredded cheese, and more tortilla chips for crumbling. End result - awesome!

This was a great "base" recipe, I just jazzed it up a bit to suit our tastes! I halved the recipe but used almost a full 28oz can of crushed tomatoes (which need seasoning!). To the tomatoes, I added sauteed onion/garlic, dried basil, salt, pepper, and a pinch of red pepper flakes. I simmered that for about 20 minutes while I prepared the chicken. I mixed some Kraft grated parm (the green shaker can kind) into the bread crumbs for extra flavor. The cooking instructions are right on - brown on both sides in the oil, then bake for 25 minutes - it was tender and juicy. For the cheese, I used mozzarella (lots!) and some shredded parm, and I COVERED with foil for the first 20 minutes of baking to avoid rubbery cheese! Uncover in the last 5 minutes if you want the cheese to brown a bit. I served this with spaghetti lightly dressed with olive oil, garlic salt, parsley, and red pepper flakes. YUM! We'll be having this again soon.

This was fabulous! I changed it up a little bit by substituting the olives for canned, diced green chiles and sauteed onion. Also used red enchilada sauce. Easy to make and extremely tasty! I will definitely make this recipe again!!

We really liked this, but after the first batch, we cut the tequila down to 4 ounces - they were just a tad too strong as written (and we like to drink!).

YUM! Everyone enjoyed this. I reduced the milk to 3/4 cup, and for the bacon I used 1/2 cup of Oscar Meyer "Real Bacon Pieces" (found in the salad dressing aisle @ the store). Per another reviewer's suggestion, I used sharp white cheddar (1.5 cups) and added caramelized onions (omitted green onion). Baked for almost 40 minutes in my oven...

So easy to make, so delicious, and looks great on a cookie tray! I followed the recipe exactly...but to make things easier, I lined my 9x13 pan with foil and sprayed generously with cooking spray. I ground up the walnuts for the crust in my food processor. Once the bars came out of the oven, I sprinkled on the choco chips, then put back in the oven for less than a minute, this really helped melt the chocolate and made it easy to spread. Also, I topped my bars with toffee brickle bits instead of nuts. One more helpful hint - I had trouble getting my chocolate to set, and you can't cut these until the chocolate has hardened. Once the bars have cooled, place them in the fridge for about 30 minutes to set the chocolate, then cut. I cut mine into triangles...so pretty. Thanks for a great recipe that I will make again! Everyone thought these cookies were delicious!

WOW! This was so easy and delicious! I took another user's advice and dabbed the top of each roll with 1/2 a spoonful of the cinnamon/butter/brown sugar mixture before baking...and I didn't think they needed any icing! They were sweet and gooey!

My guests and I enjoyed this cake - it's definitely just a "jazzed up" box mix, but since I like boxed cakes, I was okay with that. If you have an aversion to boxed mixes, you might not be totally wowed. I used devil's foox mix, only 1/2 cup oil per other reviews, and regular-sized chocolate chips (recommended if you want to see "fudge" bits in the cake). Baking for 60 minutes in my oven was a bit too long - would go for 50 next time. Drizzled with satiny chocolate glaze from this site - a nice touch that makes the cake look elegant!

Yum! Wish I had made more! Used 1 tsp. garlic salt in place of seasoned salt, and I baked for approx 65 minutes at 275 and stirred the seeds a few times. Great recipe that you can tweak to your own preferences.

This is really good! I did make some changes though - 1) made 1/2 the recipe and baked it in a pie dish - it makes a ton of dip, even halved! 2) sub 1 small can diced green chiles for green onions - I could see *topping* the baked dish with diced green onion, but putting it into the dip and baking it just did not appeal to me. 3) Although I halved the recipe, I still used 1/2 package taco seasoning. It would be bland otherwise. I also used a mexican cheese shredded blend instead of monterrey jack, but I think you could get away with any cheese (chihuahua would be amazing!)

I made a few modifications and everyone really liked my version: I used refried black beans, made the guacamole myself (mashed two large avocados w/the juice of one lime, salt, pepper), added a layer of well-drained spicy pico de gallo, omitted the mayo from the sour cream mixture, used finely shredded colby-jack cheese, and topped it with diced black olives and sliced pickled jalapenos. Spicy! :)