Excellent! I had not seasoned salt on hand so used Zatarain's Creole Seasoning instead. This got a "do-again" rating from my wife!

Brilliant. ... yet another "must do again" from my wife. Thanks for an elegant but "quick" main course!

Excellent! I made a few adjustments to suit my personal tastes adding two more green onions chopped, a tsp of Zatarain's Creole Seasoning, a dash of kosher salt and a light dusting of garlic powder. A definite do again!

Brilliant! This is a wonderful dish that takes little effort to prepare. No adjustments suggested here!

Love it! This was added to our "must-do-again" list. I particularly enjoyed having the satisfaction of blending the rub myself rather than shaking it from a cardboard can. Two minutes to blend and a little extra satisfaction make it all worth while. I recommend that this be prepared according to the recipe before making adjustments. You will not regret it!

Perfect! My wife rated this as a definite "do again!" I made no changes but to dust with a pinch of paprika for color.

This was excellent and rated by my wife as a definite "do again"! The only variation from the recipe I made was to use 1 tsp SuperiorTaste's "Better than Bullion" chicken stock paste with a cup of water from the pasta when it was about half way done to make the stock. This is a little trick I learned that makes the sauce better adhere to the pasta. Great Recipe!

I went out on a limb with this one. My wife has made it quite clear to me that she can not stand tarragon but I decided to make the dish anyhow. I adjusted the recipe for the two of us using just one 1 package of mushrooms. She loved the mushrooms and none were left when she asked for seconds. She and could hardly believe there was tarragon in the recipe and that she liked. We added this to our "definite-do-again" list!

This was a simple and quick recipe to prepare. I added 1/2 lb of mild Italian sausage, a tbs of cumin, 1 tsp cayenne, and used italian seasoning instead of the oregano. With no salsa on hand I used 1/2 cup of of diced tomato, 1/2 cup diced onion and 1/2 water to provide moisture and to blend seasonings after browning the seasoned meat. I placed the rolled burritos in a 9x13" baking dish, smothered them with green enchilada sauce and a cup of shredded sharp cheddar cheese, covered baking dish with foil and baked at 350% for 20 min. Serve with sour cream. We make burritos often but my wife said these were the best she's ever had!

This was excellent! I followed one recommendation and substituted plain yogurt (greek) and left out the peas. I added 1/2 onion thinly sliced and then quartered.

Excellent! I substituted 1/4 c. extra virgin olive oil and and 1/4 c. of a 0% trans fat "butter" spread for the butter. Would like to try this with Tilapia.

This is excellent! Be sure not to use "TexMex" chili powder. Use ground cheyenne and you will get the "heat" and flavor you are looking for. This is a definite "do again" in our home.