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This is a great base recipe! I added sauted onion & garlic, and 1/2 C chopped green chili to the meat mixture. Quit complaining about using a package of taco seasoning - if you want to be a 'purist,' then add your own chili, garlic, onion, oregano, paprika, cumin, salt, pepper. I'd much rather add one package already mixed for me! I used low-sodium soups, and added a good-sized dollop of sour cream to the soup mixture. Yes, this is a recipe for layered enchiladas, but could be rolled into corn tortillas if one wished. The ease of layering enchiladas, however, is great!

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1 user found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Jan. 27, 2011

Nice base to modify for your personal tastes. Made as is, however, bland & too doughy. Modified to add pepper, poultry seasoning, thyme, old bay, chicken broth, frozen veggies additional cooking time with submerged biscuit dough, and to subtract one entire can of biscuit dough, very good!

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5 users found this review helpful

Coq au Vin alla Italiana

Reviewed: Sep. 1, 2010

WOW! I can't explain how much I love this recipe! I made it exactly as written the first time, it was wonderful! Now I've evolved to substituting browned whole baby onions (Julia Child, thanks!), browned small whole mushrooms, 1 can Italian flavored diced tomatoes. I have made this with red cooking wine - it was great. Chianti - it was great. Burgandy - OMG excellent! Syrah - it was OK. Cabernet - OMG excellent! This is definitely - both one to keep and to share with friends!!!

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6 users found this review helpful

Insalata Caprese II

Reviewed: Sep. 17, 2008

As other reviewers have stated, make sure you have the very freshest ingredients! I love, love, love good caprese and chianti! I also drizzle balsamic vinegar with the olive oil. I made this with little balls of mozarella, halved grape tomatoes, snipped basil, sea salt, fresh pepper, olive oil and balsamic vinegar for an office luncheon. It was a huge hit! Everyone wanted my "secret recipe"!!!

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5 users found this review helpful

Enchiladas - New Mexico Style

Reviewed: Jul. 8, 2007

this is a good, easy recipe. and to those who rated it down because it uses "canned" things, shut up! from one who lives thousands of miles from fresh chile, I either rely on canned or do without.

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20 users found this review helpful