Loved this! I added some bacon and potatoes.

Loved it! I followed the recipe exactly, and it turned out perfect.

This was pretty good, but I've definitely had better. I think all of the basics are right in this recipe, but it was quite greasy and needed a little extra something to give it more "oomph."

I couldn't even finish it. The flavor profile is quite bland and not very appetizing. I wouldn't make it again. It was very simple, though, and would probably do okay with picky kids.

I made the following alterations to make it more to my tastes: used corn tortillas instead of flour, used Chihuahua cheese instead of pepper jack, and omitted the green & red peppers (I just mixed a can of Rotel in with the cooked chorizo instead). I did three layers - first chorizo mixture & cheese, then beans, then chorizo mixture & cheese. I cooked it in my cast iron combo cooker and it turned out great. What I really loved about the corn tortillas was that they didn't get soggy and the bottom ones crisped up a lot, which added some great texture. If you have a Mexican grocer near you, buy house-made chorizo. The quality is far superior to the pre-packaged stuff you can buy at the store (and it's much less greasy).

So good! I don't have a grill (apartment living), so I used my cast iron grill pan for the chicken, which worked pretty well. It's not quite the same, because you don't get the char, but it was still tasty. Other modifications: subbed cayenne pepper for the jalapenos; used half and half instead of heavy cream; only used a pinch of salt in both the sauce and the marinade. I served it over basmati rice. Mmmm...

I doubled the bread crumbs and still had some difficulty keeping them together. The taste was good, though. I also like that I can make a bunch and stick them in the freezer for a quick dinner.

This was a great recipe, though I made a few modifications to make it just right. I bought the "no boil" lasagna noodles, which allowed me to eliminate the water. I also just used 26oz of spaghetti sauce, since that's the size the jar comes in. I added mushrooms, as well, for flavor and texture. I subbed ricotta for the cottage cheese and "finished" with mozzarella on top of the sauce because, really, who can deny their love for the slightly browned cheese on top? Because I used "no boil" noodles, I reduced the baking time to about 40mn, removing the foil after the first 30. Very tasty!

I made some mini loaves of this and left some for my boyfriend when I went away for a long weekend. He told me they got kinda funky sitting out, so I'd recommend refrigeration. Tasty recipe, though!

Love love love it. Like others, I used 1/2 cup applesauce and 1/2 cup vegetable oil and 1 cup brown sugar, 1 cup white sugar. So delicious. I spread butter on my zucchini bread before eating it, which tastes great. People often look at me strange for doing it, but I always end up converting them to my buttery zucchini bread ways!

Love this recipe! I sweat the eggplant for ~30mn before baking to get some of the moisture out, but, other than that, I follow the recipe as listed and serve it up with some whole wheat spaghetti.

I don't know if it was just me, but these took about four times as much melting chocolate as the recipe called for! Other than that, they were pretty good. I think their charm really lies in the novelty of the "cake ball," though. Flavor-wise, it's not really anything overwhelming.

Great marinade! I let it sit overnight and cooked up the chicken in my cast iron grill pan. I didn't have any liquid smoke, so I left that out. I squeezed in a fresh lime and I could REALLY taste the flavor of it, even after everything was done cooking.

It's pretty good, but a little bland. It could definitely use some bacon or ham - that would put it at five stars, easily.

This is a really fantastic and refreshing recipe. I didn't follow the amounts exactly, though. I only had one can of black beans and I poured in corn until the ratio looked about right, then added two tomatoes, two avocados, and a handful of chopped cilantro. I did not add green onions, as I prefer it without. For the dressing, I used closer to 1/4 cup olive oil and just squeezed in three limes, added a scoop of minced garlic, some coarse sea salt, cayenne pepper, and black pepper. As it often happens with salads like this, it tasted even better the next day!

As-is, I'd say this is probably a four star recipe. With modifications, though, it's definitely five stars. First off, to make the dish more authentic, I used Chihuahua cheese instead of cheddar and corn tortillas instead of flour (tip: pan fry tortillas in a bit of oil before rolling them - it makes a big difference). Some other modifications: I bought a rotisserie chicken and shredded it (much easier!), used one jar of tomatillo salsa instead of jalapeno salsa + green chile salsa, and I added some Chihuahua cheese with the chicken mixture. With those modifications, it was perfect!

I used two apples instead of one (I would definitely recommend this) and it turned out great! It tasted delicious cold, too.

I used cream of mushroom soup instead of cream of chicken and added some chopped broccoli. Overall, this was a pretty good dish, though I think the re-heated leftovers actually tasted better than the dish did right out of the oven. To me, it was just a little bland, despite the fact that I made sure to add plenty of seasoning. It was still good, though, and something that I'll likely make again.

Easy and tasty recipe - I might try it with blackberry jam next time. I didn't have any tin foil on hand, so I was worried that I might have some trouble getting it out, but I used the baking spray that has flour in it and had no issues with the bars sticking.

Four stars as-is. It was good and very simple to make, but there are a few things I will tweak if I decide to make it again. First, I would add more sauce and reduce the ricotta to 20oz at most, probably closer to 16oz. I would also save some of the mozzarella to put on top of the pasta before baking. Some Italian seasoning wouldn't hurt, either.