The fish turned out great! I used cooking spray instead of oil and added a tiny bit of lemon pepper to the crust blend then baked it to finish off the cooking. The blend of original flavors from this recipe is phenomenal!

Great twist on chicken soup! I didn't use the base as suggested, only chicken bouillon because I didn't have time to make the base. I only used 1 can of black beans and 1 can of whole kernal corn since that's all I had on hand. I added a can of green chilis, 1/2 sauteed onion, garlic powder and red pepper flakes. I omitted the jalapeno pepper, cilantro, chips, cheese and lime wedges. The heat from the spices and broth really felt great on my throat! I'll keep the ingredients on hand for the next time I feel under the weather!

Great basic recipe! I used about a 4 pound bottom round roast that I found on sale. I added a few things to suit our tastes. Some garlic powder, onion powder, minced garlic, red pepper flakes, a can of rotel tomatoes, a can of stewed sliced tomoatoes and some cut up carrots, red-skinned potatoes and onion (I added the veggies the last 3-4 hours). I cooked it on high until it was bubbly then turned it onto low and let it go for about 10 hours. YUMMY!!

Great recipe! I used boneless chicken breasts, added powdered ginger and red pepper flakes to the marinade. Let it marinate about 4 hours and cooked it on my George Foreman grill. I also omitted the green onions since I'm not a big fan of them. I cooked the marinade down and topped the chicken with it at the end. If you added the red pepper flakes to the marinade, make sure you like it spicy if you top the chicken with the sauce, it really adds a kick!

Very good recipe. I spiced it up a bit with some red pepper flakes and added some bottled BBQ sauce (just have to cook it down more but it gets nice and thick). I also substituted Tony Chachere's Cajun Seasoning for the salt. I served it over brown rice with some steamed veggies on the side and my boyfriend loved it! He even said how good the chicken and rice would be on a flour tortilla with some cheese.

YUMMY! I used 8 egg yolks, 7 cans evaporated milk, 4 cans cream of coconut, 4 cans sweetened condensed milk, no water, 2+ cups Captain Morgan's Parrot Bay Rum (it's Puerto Rican coconut rum...adds a little more coconut flavor to the cream de coco), 1 tsp cloves, 2 tsp cinnamon and 4 tsp vanilla. I didn't use a double boiler, just a large stock pot and warmed it slowly while stirring it almost constantly and using a candy thermometer to see when it got to 160 degrees. Then I just blended the eggnog in 4 batches, so I added the cloves, cinnamon, vanilla and rum in the measurements stated on the recipe, which would add up to the measurements I gave at the beginning of the review. I ended up with about a gallon and a half, there was a little more but I had to use that for a couple of taste tests!! This is the first time I have made eggnog and I chose this because my boyfriend is Puerto Rican. He can't wait to get home from work to try it and I can't wait to serve it tomorrow night at our family's Christmas dinner! This is DEFINITELY a keeper! THANK YOU, BRANDY!! ... *Update* ...The next morning after it had cooled in the fridge, it was pretty thick. We tasted it and decided to add more rum (we like drinks strong). We just added a little at a time until it was the right consistency. It was a HUGE hit at Christmas dinner! Even people who don't normally drink eggnog loved it! 12/24/08- Update again. I made this yesterday for Christmas tomorrow and it's incredible! I didn'

Great recipe! I used about a 3 1/2 lb Boneless Chuck Roast and I cut away the largest parts of fat. I seared the meat as directed and added 2 cups of beef broth (I use the powdered bouillon, so I used 2 packets to make the 2 cups of broth) and put it in the oven for the first 30 minutes. When I turned down the temp, I added the seasoning and veggies. I used 1 onion, about 2 teaspoons chopped garlic, 1 green bell pepper, 1 whole bunch of celery, baby carrots, red potatoes and 1 packet Onion Mushroom Soup Mix. I seasoned the meat with pepper, Tony Chachere's Seasoning, Worchestershire and a shaking of red pepper flakes. I didn't use the bay leaves. I just covered the Dutch Oven with foil and let it go for the next 1 1/2 hour. It was FABULOUS!!! I can't wait to eat it tomorrow!

Wow! This is INCREDIBLE!! I trimmed the fat from the beef and rinsed it well then put it in a pot and boiled it for about three hours (I actually used 2 briskets, 1 -3lb and 1 -2lb, I used one seasoning packet for both.) After it boiled I followed the recipe for baking it with the apricot spread. It came out really tender, after it was sliced, we didn't even need a knife to cut it. The sauce was great! It was sweet but not overpowering. Very, Very Good!!

Excellent way to make juicy, tender chicken. I didn't dredge the chicken in flour, I just seasoned with salt and fresh cracked black pepper, then browned in a little olive oil. I took them out and sauteed half a white onion and about a teaspoon of minced garlic out of a jar with a little bit more olive oil. I then followed the recipe exactly except for adding a few red pepper flakes and some mushrooms. I served with a salad, steamed sweet potato, broccoli and yellow squash. Great, healthy meal! And I have enough for dinner tomorrow!

The flour mix totally fell off in the oil. What did stick was not crispy but soggy. Next time I'll try to use the flour mixture on the scallops but maybe bake or broil them. *Update* I've tried this a couple dif ways and have had great success. First, leave out the flour-you don't need it. I put all the seasonings in a ziploc bag with enough olive oil and lemon juice to make a marinade. I used the seasonings called for plus, minced garlic, garlic powder, onion powder, parmesan cheese and old bay seasoning. Just put whatever amount looks good to you in the bag. Marinate it for several hours in the fridge, turning occasionally. I broiled the scallops, about 5 min per side and I tried some more in a nonstick pan with Pam instead of oil over med heat. Both ways turned out great! Just don't overload your pan in the oven or on top. I only cooked 8 or 10 at a time in a 9 x 13 foil covered dish sprayed with Pam and probably the same amount on the stove. I did get a little smoke in the oven towards the end but that was from the scorching juices and reuse of the same foil. I'm sure if you used fresh foil you wouldn't have a problem. I just threw away the foil! No mess at all! These have been scrumptious! I cooked the rest of my shrimp the same way. Even better! They are the huge 13-15 count that I found on sale at a local supermarket. They are the kind that come with the shell on but have been deveined so it is cut on the back and really easy to take off. Very nice and meaty texture.

Great recipe! I used my favorite bottled bbq sauce and doctored it a bit more instead of making my own. This was my first time making ribs and they turned out extremely tender and tasty. Will definitely make again.

Soooo gooood!! I eye-balled most of the ingredients, used regular mustard and some creole seasoning instead of creole mustard, bottled lemon juice, no salt and after tasting it, thought it needed more spice so I added a good squeeze of Sriracha Hot Chili Sauce (found with the Asian food at the grocery store). It was still too chunky for me, so I put it all in a small blender attachment and gave it a whirl. Next time I won't bother chopping everything and do this from the get go. It was great the first day but the next day...WOW! All the flavors melded together and it was just right. The fish just SCREAMED for it!

Another good recipe. Only thing I did different was instead of ground red pepper, I used creole seasoning and some lemon pepper in the corn flake crumbs. I also put the corn flakes in the blender to get them fine enough before mixing with the spices.

Really good but I made a few changes. The grocery store I went to didn't have any ground pork so I bought 4 thick bone-in pork chops that were on sale. I cut off the bone and fat then cut the pork into small pieces. I added the pork to 1 can of enchilada sauce, the onion, chili powder, cumin, 1 can green chilis, 1 can petite diced tomatoes, 1/2 bunch coarsely chopped cilantro and 1/4 cup white wine vinegar. I let this cook for about 30 minutes and added 1 can black beans and 2 chopped chipotle peppers. Be very careful of the peppers! They are the kind that are in a can and are very hot! When I open a new can of them, I separate the peppers into small freezer bags with 2 peppers per bag plus a small amount of the sauce. I find this is the right amount of heat for me. Start with one though! I ended up making these into big burritos because I layered refried beans, the pork mix, thin sliced avocados, cheese, sour cream and salsa.

This was a great recipe with some modifications. I boiled my chicken and took the meat off the bone then used the broth instead of water and a can of Rotel tomatoes. I used 1 large sweet potato instead of white and sliced up 3 or 4 carrots in it. I also used black beans since that's what I had on hand. I had about a half head of cauliflower that I chopped up and threw in. I used regular chunky peanut butter- about 3 heaping tablespoons. After I got it all going and tasted it, I saw what other reviewers were talking about. I found it to be quite bland, even with all the spice! I pretty much doubled the garlic, onion, cumin, black pepper, red pepper flakes then added curry and paprika to the mix. It definitely made it better and the next day was great! This is something that needs time to meld together to be a really, really good recipe. It made alot, so I ate on it for about 3 days and was not disappointed with the left overs at all. I will be making this again.

This stuff is the BEST!! I have been eating it everyday with my lunch! I just used it as a base recipe and added all my favorite veggies. I like it hot, so I added extra red pepper flakes and some hot peppers that I had in my fridge.

Great recipe! I changed it a bit by adding two roasted red peppers and 5 jalapeno slices (both out of a jar), a tiny bit of olive oil and some salt and pepper. It is great! I can't stop eating it!

Very, very good! I didn't have any garlic oil, so I sauteed some garlic in olive oil before I added the salmon (I used 4 - 4oz frozen salmon pieces in he dish). I used 1 can Rotel tomatoes and 1 can petite diced tomatoes instead of fresh. I also used dried parsley instead of fresh. It turned out great! A little spicy but that's from the Rotel tomatoes and I put in more than 4 dashes of hot sauce. I also added a can of no salt, whole kernel corn. I served it over jasmine rice that I cooked with garlic and onion. YUM!!!

YUM! I used frozen filets and no butter in this dish. I sprayed the pan with PAM and sprayed the top of the fish so it wouldn't dry out. I sauteed the onions and celery and added them to the stuffing along with some onion and garlic powder. I also used the Old Bay, Cajun Seasoning and some cayenne on the fish. Really, really good! Thanks!

I never knew turkey burgers could be so good! I made this with 2 1/2 lbs ground turkey, so I doubled all the ingredients. The only things I added were the juice from 1 lime and some pomegranite balsamic vinegar. I used Tony Chachere's for the seasoned salt. My fiancee and I loved them!