That slaw OMG just makes this recipe. I must say I cheated. I was looking for a quick easy recipe soooo... I used frozen fish sticks ::gasp:: but it was sooo good. I used good quality fish sticks (Gordons white meat talapia). I brushed them with the honey lime sauce before putting them in the oven. I topped them with the slaw mix & some Mexican blend shredded cheese. The only change I made to the slaw was adding more chipotles as I like my sauce a bit hotter. My frozen fish stick tacos were delicious & so easy! Thanks so much for sharing the recipe.

Reviewed On: Jul. 21, 2011

I made the dip exactly as written & this dip is not edible. I gave it 3 stars because I worked on it this week & the recipe is fixable. I am a garlic lover & all my life I have said "you can never have too much garlic for me". Well I can't say that anymore. 2 tsp of garlic powder is equivalent to 16 cloves of garlic! in 1LB of cheese?!? >> On to the fix... 1st let me address the best cheese to use... "Land o Lakes Extra Melt American Cheese". This comes from the Land o Lakes Foodservice (a.k.a. restaurant) line which is sold in large quantity & not readily available at the grocery store. I found it at a local Mexican Supermarket but I had to buy a 5LB package for $18. That's a lot of cheese! Also key is to heat the milk & butter in your pan (no dbl broiler req'd) on low heat until hot. Then grate the cheese & add a little bit at a time to the hot milk stirring & letting it melt slowly. Do not be temped to turn the eye above the low setting even for a sec :o) >> Ok now on to the ingredient amounts that I used: 16oz Land o Lakes Extra Melt American Cheese; 1-1&1/2 cup milk depending on your thickness preference (if you want to use half & half you will need to use more); 1 TBSP butter; 1/4-1/2 cup diced jalapeno peppers with juice from a jar (adjust for your heat preference); 2 tsp cumin; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp dried cilantro. Use those ingredients in those quantities & you will have a 5 star rated taste-tested crowd pleaser!

Reviewed On: May 7, 2011

The meatloaf had an incredible flavor but... it was way too mushy. Even though I know the meat was cooked through it seemed undone due to the overly mushy texture. Next time I will either use less sour cream or none at all. I did add 2/3 cup ketchup, 1/4 cup brown sugar, & 1.5 tsp of prepared mustard (from the Mini Meatloaves recipe here) as a topping. To me meatloaf isn't meatloaf without a ketchup topping :o)

Reviewed On: Sep. 20, 2010