I too reduced the sugar. This was VERY tasty!!! I was hoping for more apple chunks so might add one more apple to the recipe and see how it goes. Good stuff.

Wasn't bad. Probably won't make again. For as unhealthy as it is, I'd need way better taste.

Very hearty, delicious soup. I did add 3 tbsps of tomato paste and 2 cans of rotel because I only had a 14.5 oz can of diced tomatoes. That makes sense right? Also I was using dried black-eyed peas so cooked longer of course. Didn't have the green chilies so omitted.

Simple and delicious. My daughter, who is not a fan of carrots, inhaled this soup. I too just used 1 cup of chopped onions instead of leek & shallots. I'm not a fan of celery and I can't just buy two stalks, so I omitted completely. Used chicken bouillon because that's what I had. Will make again! Freezes well.

Followed recipe to a T except I had no onion powder so I threw in some dried minced onion instead. DELICIOUS! I like to make a day ahead, then refrigerate so the fat congeals and I can easily remove. Very, very tasty!

It wasn't bad but it certainly didn't blow my socks off. I used almost half of my jar of pepper jelly and it definitely wasn't worth it. I was disappointed that the flavor was mild. I guess it diluted from mingling with chicken breast juices? Maybe reducing the sauce after the chicken cooks would make it worthwhile. ***I took the leftovers and reduced the sauce over low heat, constantly stirring until it was probably half of the amount I began with. MUCH, MUCH tastier!!***

Amazing soup!!! I made 12 servings because I had 3 chicken breasts. I also took someone's advice about sauteing onions and garlic to add to the soup. During this step, I also added 2 cups of frozen mixed veggies to the saute and added all of that to the chicken and stock before the "add rice" step. Oh and making 12 servings also fit very well with the Uncle Ben's Long Grain & Wild Rice fast cook box that I used which was 6.2 ounce size. (I didn't see ANY version of wild rice that was 4.5 ounces). I cut back on the butter a bit using 1 stick (1/2 cup), and since it's what I had, I used 1% milk instead of the heavy cream. I was happy to see that adding veggies and reducing fat didn't take away from the soup. Just as delicious as leftovers too! I froze two quart bags of the soup so I'll update once I know if it freezes well! **UPDATE** Freezes well!!! My daughter loved the soup the first time and after defrosting one of the quart freezer bags to use for her school lunch, she asked me WHAT was that DELICIOUS soup! She forgot she'd enjoyed this amazing soup at the beginning of the school year. Don't be afraid to make a big batch to freeze some of it because it DEFINITELY holds up.

DELICIOUS! Of the three wing flavors, this was the hands down fave. I couldn't find the peach apricot preserves so I bought peach and apricot, and combined the two. I plan to make this again to use on other things like chicken breasts, fish, baked chicken legs.. yum!

I halved it, but other than that, I followed the recipe exactly. Actually I lie... I also used more spinach. I bought the bag of spinach leaves and 2 or 3 leaves per roll seemed so minimal! I used about 6 leaves per wrap. All other quantities followed. I made this for my teenage daughter's lunch and crossed my fingers! She said she really liked it. I had one for lunch and I DEFINITELY enjoyed it. The final confirmation that earned 5 stars was this morning. My daughter left her project so I took it to a friend who's at a later bus stop. She told me she told my daughter she'd trade her a box of Lucky Charms (a forbidden fave of hers!) for one of those "burritos" LOL! Awesome recipe, thank you!!

My daughter made these last night they were that easy. I helped dip some just cause I wanted in on the fun too! We did some in white chocolate (almond bark) and some in chocolate candy coating (that's what I had). I of course sampled each version and both were yummy!

This is now my go-to collards recipe. I like using smoked turkey instead of ham hocks. Only could find smoked turkey neck pieces but worked perfect. Thank you for sharing this recipe!

Holy wow this was fantastic. The only difference is I didn't start the night before so I boiled the BEPs then let it soak for 4 hours. Changed the water and followed the rest of the recipe as instructed. This recipe was the bomb!!!! Takes a bit of work and effort but totally worth it. So good you won't want to share!!!

Very good! A few minor changes. I only had masa harina so I used that instead of cornmeal. I melted the butter and added the ingredients one by one as they are listed in the recipe (too lazy to add in the more complex instructed way) and it came out perfect! Thank you for sharing.

I followed Brownie1's directions with a few changes: I boil 3 cinnamon sticks in 3.5 cups water. I want to end up with 3 cups of cinnamon water so I add a bit more to account for evaporation. Topped it off with water to get a full 3 cups. Let it cool. Then put cinnamon water in blender w/1 can evap milk, 1 can condensed milk, 1 can coconut milk and 1 tsp vanilla extract the first time. The second time I tried with coconut cream and it was a bit too sweet so I then added a can of coconut milk and it was PERFECT! With just the coconut milk it was a bit too thin but with both the milk and cream, it was thicker and delicious. You can leave as is so the kids can enjoy as well and add rum to individual servings for the adults. Def serve on the rocks. My mom (born & raised in PR and JUST came home from winter break over there) declared it PERFECT so this is how I'll be making coquito from now on. Yum!

I had too much cream cheese and sour cream that I wanted to use up. This recipe seemed simple enough. I followed it to a T and OMIGOSH. So, so, so divine. I've made a number of different cheesecake recipes and this has got to be my favorite. Super easy and insanely good. Can't beat that!

This was ok. I followed the reviewers suggestion of putting milk, cream of mushroom & cream of chicken, and cubed velveeta into oven to melt so that was a wonderful tip. I also added 1 tbsp of curry. Needed a bit more salt but I used Healthy Request soups. The reason for the 3 stars was for my personal tastes, broccoli was too mushy and I did NOT precook! It was edible and might try again using fresh, barely steamed broccoli.

Made this for a work potluck. Instead of canned chicken, I used 4 chicken breasts (on the smallish size) that I boiled then shredded. I measured out the shredded chicken to make sure and it equaled 20 oz almost perfectly. This was a huge hit!! Very tasty.

I may have used more rice flour than intended but this was a hit! Not too sweet, yummy coconut flavor. I wouldn't have minded a stronger coconut flavor but for those who aren't big on coconut, this works well too. I did as others suggested and used a can of coconut milk (equaled 2 cups) and 1 cup of whole milk. I made the mistake of forgetting about it in the oven!! I was upstairs and didn't hear the timer. It was a golden brown on top and it tasted great the same evening and even better the next day. Great recipe!

This was a very tasty way to serve vegetables! My mom isn't a fan of the heat so the poblano pepper worried her a bit but although I wasn't sure, I told her I doubted it was hot because so many reviews mentioned adding a jalapeno or some sort of kick. I wouldn't have minded a kick but my mom's not a fan so we made it as is. Very tasty! The only change from original recipe was we used frozen corn kernels. I'm sure it would be even better with fresh!

Flavors were outstanding! Maybe the people who thought otherwise used dried minced onions? I used a fresh onion and minced it up. I made just over 6lbs and ran out of Worcestershire so I used Dale's Seasoning to round out the amt I needed. Other than that, I followed the recipe exactly. Also, it is key to handle the meat as little as possible. After I mixed everything together (using wooden spoons kind of folding it in) I put into the fridge. I'd made it the day prior to needing. The day of, I took a 3/4 measuring cup and scooped out some of the meat. The measuring cup was just slightly overfilled. Then I gently pressed together into a ball. I placed the ball on a hot griddle (about 450) for 30 seconds. Flattened with spatula. Let it cook for 2 minutes. Flipped it, and let it cook for 3 more minutes. It's the "smash burger" method I read about in my Food & Wine magazine. SO GOOD!!! The cooking method was great but the meat was just fantastic. I was afraid because I could smell the italian seasonings but when I was eating the burger patty (tried the night prior with just the meat & bread to really see if it was good) it just tasted like meaty goodness. Wouldn't change a thing. In fact, I'm totally gonna use this exact recipe & altered cooking method to make hamburger steaks. Make a nice onion mushroom brown gravy to go over these bad boys? Oh yeah, good eating. I could not be happier with this simple yet flavorful beef patty. THANK YOU!