This turned out great. I used a Boston Butt instead on the tenderloin. I rubbed in a little garlic powder and onion powder on both sides. I poked a few holes in the meat and poured in the root beer. Cooked on low for 10 hours. I could not taste the root beer at all.

This is great and super easy. I did as others suggested and doubled the dressing. I used lemon juice instead of lime. Also, I omitted the red bell pepper and the cilantro since we don't care for those. I also used canned white corn instead of frozen. I made it the night before and the flavors just get better the longer it sits in the fridge.

I have been making this recipe for several years. I did not get the recipe from this site, but it is the same recipe. If I'm taking these to a party, I usually add dill on about 1/2 of the sandwiches. It is a good, easy recipe and I've never had left overs.

This was pretty good. It wasn't any better than the vegetable based soup that I make. I would definitely recommend swapping the portions of chicken broth and tomato sauce. I did as others suggested and it came out fine.

This is a good basic recipe and I've made it several times. I changed this recipe a little. I used frozen veggies instead of canned. I usually add carrots, peas, corn, and onion. I also used 2 cans of soup-usually cream of chicken and cream of potato. I also use the Pillsbury roll out crust and I only put it on top. I don't use a crust on the bottom. I usually brush the top of the crust with a little egg to give it a nice color. It is a little bland if you don't add any herbs-I accidentally left them out one time. You can add whatever you like and have on hand.

I made these last night for a Halloween party and they were so good! I ate three right out of the oven. They are more like a cake than a cookie. I didn't add any additional spices and I think I will next time. They are a little bland. However, I did add canned cream cheese frosting and this made them great. I just spooned them onto a cookie sheet covered with parchment paper. You do have to REALLY mix the pumpkin and the cake mix. At first, I didn't think that I would be able to get the cake mix moist enought with one can of pumpkin. Adding an egg would probably help. Just keep working with the mixture. These made the house smell great, too!

I made this for dinner last night and it was very good. We usually eat spaghetti about once a week, so this was a nice alternative. I used turkey sausage, added about 1 cup of chopped onion, and omitted the jar of mushrooms. I did use two jars of spaghetti sauce with mushrooms. I would definitely make this again.

This is a great dish. I did not get the recipe from this site, but it is almost exactly the same. I do not add the green pepper (personal preference). My recipe does not add the chili powder and garlic salt on the top. I will try this the next time I make this dish. I top it with a little sour cream (sometimes a little salsa) and serve with Mexican rice and beans.

I made these last weekend and brought them for lunch twice last week. I bring my lunch daily, so I get tired of the usual sandwiches and frozen dinners. I did reduce the serving size by half and I still had more of the corn/bean/rice mixture than I did tortillas. I just froze the rest of the mixture to use later. I would recommend adding some spices to the mixture_it's a little bland. I topped mine with a little sour cream and salsa. My husband even ate one for lunch and said he liked it and he's not a big fan of wraps.

I finally made this for Super Bowl Sunday and it was great! The only change I made was to use 1/2 cup of mayo and 1/2 cup of sour cream, as others had suggested. I also did use about 1/2 cup of jalapenos. Most everyone in the family likes things spicy, so it was perfect for us. I made it in the crock pot and it turned out great.

This turned out great! The only thing that I changed was to omit the ranch dressing. We love blue cheese, so we just topped our individual salads with crumbled blue cheese and blue cheese dressing. Very good, quick recipe.

I made these with the Dry Rub for Ribs recipe from this site. I did not even marinate overnight-just put the rub on the ribs and baked them in the oven. Great with Sweet Baby Ray's sauce!

This is a great rub for ribs. I have used twice and my ribs turned out great!

This was good. I hoped it would have a little more flavor than another recipe I had for Chicken Paprika, but it was pretty much the same. I would make again. Try to use Hungarian Sweet Paprika as it gives it a better flavor.

These were great. Wonderful flavor. I would defnitely make again. They tasted great the next day, too!

These were great. They had a wonderful flavor and were not dry at all. I will definitely make these again.

This was so good and so easy! I did use a little Worchestershire sauce, garlic powder, and onion powder on the meat (2 1/2 lb chuck roast). Other than that, no changes to the recipe. I cooked all day on low for 10 hours while I was at work. The meat was so tender that it wouldn't really slice, but that was fine with us. I did as others suggested and sliced/shredded the meat and then let it sit in the liquid for about an hour before serving. Spread some butter on rolls, topped with Provolone, and put under the broiler for a few minutes. YUMMY!

This was good, but not fantastic. I was a little disappointed after all the reviews I read.

This turned out great! The spice rub was fantastic. I did cook the chicken at a higher temperature for a much shorter time. Used a meat thermometer to make sure it was done. I would defnitely make this again and if I have more time, I would follow the time and temp.

This was fantastic! I don't know why I waited so long to try this. The only changes I made were using 2 cups of chicken broth (in place of the beer) and using frozen pre-chopped onion (instead of fresh). Served with crushed chips, sour cream, shredded cheese, and sliced avocado. Delicious!