I saw the recipe and knew that the ingredients were something to form a basis with. I read the instructions and thought they needed refinement though. The flavor is great and will probably make it again. The way I made it was to use thin spaghetti and I cut the SPAM into 1/2" cubes. The thin spaghetti only needs 6 minutes. Right after I put the pasta in I threw the SPAM cubes into a preheated 12' non-stick skillet and sauteed in a light coat of olive oil for 4 minutes. Then, I threw in one clove of finely grated fresh garlic for 2 more minutes (I don't saute garlic too hard because it'll turn to a rancid flavor). I drained the pasta and dumped it into the skillet and added the soy sauce and sesame oil mixture (pre-measure both and just put into a condiment cup or bowl and just toss in when needed). I then tossed the pasta. As you toss the pasta into the SPAM sauce slice and incorporate the green section of a green onion (1/4" slice). The green onion is delicate and only needs to be heated through a bit to add the flavor, aroma, and texture. The recipe only says to use one green onion but I'll probably try 2 next time because it just seemed to be lost somewhere in all the pasta and meat.

I think this recipe forms a good basis for a quick pot roast. I am assuming that this recipe was written with the understanding that people have had pot roast and can somehow approximate their way to completion. Pot Roast, however is a lengthy affair and does have more steps to completion. 1. There is absolutely no reason that this cannot be cooked at 350 degrees. If you want low and slow then it is goes to take longer than 1.5 hours. 2. Pepper! There is plenty of salt in the cream o' mushroom but the meat needs some bite to that bark. I coated my roast with pepper before hand. 3. Where is the celery? Pot roast is supposed to have celery. Add some sliced celery, oven to 350F, and make it at least 2 hours cook time. 4. Mix the canned soup and water together first. I'd put the water and canned soup in a bowl and warm it up in the microwave. Stir and pour over the meat. 5. Not essential, but a oven bag helps. If you like your pot roast in the oven then the oven bag turbo charges it. You can find them in the ziplock aisle. 6. Italian seasoning. If you don't have 'Italians styled stewed tomatoes'then regular stewed tomatoes and Italian seasoning blend (spice aisle) is the same thing. Nice quick and easy pot roast overall.

This is a tasty recipe that needs more vegetables. If you follow the recipe portions then you end up with way more noodles then vegetables. There is enough liquid and oil to coat all the noodles well but I would either double the portions of the vegetables or half the amount of noodles. I used a dry italian seasoning mix instead of the fresh basil and it turned out to be very good.

I liked it. Quick, easy, and filling. Good for fridge fodder.

Good stuff, I ate it all by myself.

When I did the recipe I didn't really think about the ratio of nutmeg to basil in the ingedients. But the first bite I took I thought to myself. "Uhhhh, Christmas Bolognese?" I think that it should be 1 1/2 tsp of dried basil and a pinch of nutmeg. I would also suggest using a cheese grater to shred the carrot. Also the recipe needs to be more specific about what type of ham you should use. It says slices so I guess bacon maybe? No, I wouldn't use american bacon for a classic italian pasta sauce. I would used thinly sliced cured italian ham, more commonly referred to as prosciutto. I give only two stars because they need to tweak the proportions of the recipe and be more specific as to how much and what kind of ham to use.

Tasty banana nut bread recipe. I don't have a bread machine so I mixed all the ingredients by hand used a large bread load pan and baked at 350 for 55 minutes. The only fresh nuts I had in the pantry were a trail mix that I got from the bulk aisle bins at the Whole Foods Market. It had dried cherries, raisins, pecans, and almonds. Measured out a 1/2 cup of trail mix, throwing in a few more cherries ;) seperated the mix out by hand and used heavy knife to coarse chop the pecans and almonds. Then blanched the dried cherries and raisin in water for a few minutes so they could rehydrate, drained through collander, and then incorporated them into the batter towards the end of the mixing. Make sure to toast your nuts in a sautee pan over med high heat for about a minute first before mixing into the batter. It brings out the oils in the nuts and intensifies their flavors. You'll smell it. Also I used 1/4 cup of margarine and a 1/4 cup of apple sauce to cut down on the fat without losing the buttery flavor. Lastly I used a Pillsbury Better for Bread flour instead of all purpose flour, gives it a good bread flavor with a cake like consistency in this recipe.

Yes a fantastic enchilada recipe. I made this as a special dinner for my girlfriend. She absolutely raved about how awesome they were. She proclaimed that these were the best chicken enchiladas she has ever tasted. They make rather large enchiladas so there were plenty of left over. I sent some over to my mother and she called back the next day saying they were great and that she had already ate them all up. I substitued a small can of mild green chiles instead of the optional fresh chiles and still got plenty of chile flavoring. A food processor would have helped with shredding up the chicken. These are truly Chicken Enchiladas of the Gods!! Thanks Gerry :)