This recipe was very good for this kind of dip. I've used many. I did several things different. I only used 1 lb of ground beef. I used salsa instead of taco sauce. I added a layer of guacomole over the sour cream/cream cheese layer. I left out the lettuce. I used olives sparingly as I find many people don't like them in this kind of dip. Another thing, this recipe makes a huge quantity. I used a pie plate. If you use as directed with the 2 lbs of meat, you will definitely need a bigger boat, as in a 13 x 9 inch dish. Also, you need a spoon and small plates for serving. You cannot "dip" chips into it. Having said all that, it was very good and I will make again for parties.

I made these on Thanksgiving. They were very easy. A couple of things, they definitely need to cook longer than the recipe calls for. It's difficult cleaning the baking dish (as if I didn't have enough dishes to clean that night!)Next time I will use foil. Definitely use whole chestnuts. And as one user said, BEWARE, these are NUCLEAR straight out of the oven. I had to leave them in the kitchen for a bit before bringing them out because I was afraid someone wouldn't get the message that they were very hot. Took quite some time before even I could taste one. The sauce was good, but for some reason i was turned off by the color. I will definitely add the hotter chili sauce next time. Update: Made these again for a small party. I followed the recipe exactly and I still say they take much longer than stated. This time I added 1 TBSP sirachi sauce and they were better than without. I cannot emphasize enough how HOT these are coming out of the oven. You cannot immediately serve. Also the bacon cools quicker than the water chestnut. So when you think they're ok temp wise, the chestnut is still holding the heat! Also, because I wasn't as busy as I was on Thanksgiving, I did not use foil but could at least soak the baking dish right away so the cleanup wasn't as bad. One other thing, one 8 oz can has 16 chestnuts. Not alot, keep it in mind. Most people will eat at least two. I found they are different and enjoyed by all.

This was quick and easy. I did 3 minutes at 275. Chocolate...perfect. Hugs, too long. Take out sooner. If you want them to look picture perfect, will need tweezers to place the m&m. Forget tongs. Perfect for football games. Also perfect to make in the morning to bring to the game party in the afternoon. Takes just minutes and refrigerate.

This was an excellent answer to a quick and easy appetizer that was filling yet you could "still eat more". I didn't add the peppers simply because I was in a rush and completely forgot that step. I think they would add alot. I frankly thought it needed something and the pepper would be it. Also, I thought they were a bit salty. I gave it 5 stars because I got such RAVE reviews. I will make again, and when i do, I will cook that bottom layer a bit first. This took MINUTES to make and was so worth it. Update: I made again for a party. I prebaked the bottom crust for 5 minutes. Added all ingredients per submitted recipe and thoroughly dried out the red peppers. Baked covered for 25 minutes at 375, uncovered and baked about 15 minutes more, still at 375. Top was brown and sides were bubbling. The best thing about this dish is it's the easiest fastest thing to make. It makes about 20 pieces. Everyone really does enjoy them. One other thing, I served this at a party of just women. It was gone. I have to wonder how much to make if men were there also. I'm thinking double.

The only changes I made were adding cubed mozzarella and 1/4 minced red onion. I will also cut down on the olive oil next time. I only gave it four stars because as directed, you have to bake. This type of appetizer doesn't need to be baked and is just as good served cold on toast.

I've made this several times. First, it's too "oily" as directed. The ingredients stick to each other and they are too sour for my taste. Not sure about anyone else..but maybe I got the meat thing wrong? MAKE SURE if you order from the deli you get it sliced thick! really thick! DO NOT add dressing until 1-2 hours before you serve it. And add that and salt and pepper to taste. I also use cubed mozzarella instead of asiago..personal taste. the only reason i keep making it is because everyone likes it. and beware...this a TON of pasta salad.

Very good. Took other's suggestions. Baked shitake mushroom caps for 7 mins after salting. Used Italian breadcrumbs & added chopped mushroom stems and broiled for about 2 minutes. Otherwise, followed recipe exactly. Not much too add from other reviews, except they are filling. Especially if you have the french baguette.

The prep took me over an hour. Par boil the potatoes to lessen cooking time. I cooked it for an hour and a half as directed, and the potatoes still weren't cooked. It took so long to make, I almost didn't care how it tasted. And there are too many ingredients for me. Potatoes, cheese and bacon pretty much does it for this kind of dish.

Easy, easy and my guests cleaned the plate. I did half capicola and half sopressato. Sopressato went first. Took another's advice, 2 basil leaves (one is too subtle) and served with melon slices. I gave 5 stars for the quick easy and relatively inexpensive idea.

I halved this recipe and put in phyllo cups just to try it. DELISH! Took about 10 minutes to prepare and about 15-20 mins in the oven. The halved recipe called for 1/4 c and 2 tbsp of sugar. I used 1/4 c brown sugar and 2 tbsp. white. I also chopped the pecan halves. Because they were basically bite-sized, they were not too sweet. Because I was only trying this out, I had 15 phyllo cups. I halved the recipe and I think I had enough for 15 more. Good way to use up my pecans from the sweet potatoe casserole I made for Thanksgiving. Beats anything you can buy in a bakery. A keeper.

fantastic. made exactly as directed.

Let me start by saying I'm not exactly a genius in the kitchen, but...instead of using puff pastry sheets, I used the pepperidge farm puff pastry shells because I thought going through all that with the sheets wasn't worth it when all you needed was a pastry cup. Bad idea. I didn't realize they come flat and raise in the oven. They have to cook for 20 minutes, per the package instructions. So I cooked them for 15 minutes and cut out the middle. (You can't take off the top and fill them. When you take off the top, most of the pastry comes off and there's no "well" to stuff). When you cut out the middle, the space is so tiny. It was hard to judge how much nut mixture vs. cheese to get in there. I put them back in the oven for 5 minutes and the cheese melted. Having said all that, they were just okay. I thought the mustard was too strong (I used grey poupon). And don't chop the nuts too small or they just get lost. I gave it 4 stars because I didn't use the sheets as directed and maybe the filling would have been more balanced (more cheese vs. mustard mix) and tasted different. Another reviewer used phyllo cups and had success. The silver lining to this attempt is I found puffpastry.com and they have some recipes there that I'll try.

MOM! THIS IS THE BEST THING YOU'VE EVER MADE!!!!!!!!!! nuff said.

Very good. A bit spicy. But beware. You must have at least three good burners to do this. It's all stovetop. You need a pasta pot, and two saute deep pans, one for sauce, one for chicken. Personally, my stovetop has one good burner, the other three are not as hot OR BIG. It was a geographical nightmare.. moving pots around. DEFINITELY cut in half the bread crumb mixture and egg. What a waste.

I was really looking forward to this as an alternative to the usual tomato, onion, etc. It was okay. Not very tasty. I added one clove of minced garlic to give it more flavor.

This is hands down the best coleslaw recipe. I used hellman's and just shy of the sugar amount. Absolutely fantastic. The best things about it is that it takes two minutes to put together (literally), it's cheap, and the result is, you've brought the best dish to the party! Thank you Sandi!

As always when using crescent rolls as a base, I baked the bottom layer for 5 minutes in the pre heated oven first to avoid undercooking later. This also makes it easier to spread the cream cheese mixture. Personal taste, I cut down on the sugar in the mixture and also the topping can easily be cut in half. And let cool completely before you try to cut it. Easy, fast, cheap and delish! What more could you ask for?

I really wanted to like this. And it was good. However, "sugaring" the almonds was tricky, burnt them on the first try. watch the amount of butter. also the dressing, though good, is heavy. do NOT put on until just before serving. after that, doesn't take long for the fruits to turn into mush. also the prep time on this has got to be wrong. 15 minutes? took me that long to do the mango and papaya and get them in the blender for the dressing. 55 minutes, although I did use an extra mango. still way off. I gave it 3 stars because it took too long, was expensive and not a light summer salad as I thought.

ditto on the phyllo cups and bruschetta. fast and easy. cut the mayo by ALOT. make the filling ahead of time (2 minutes at best) and fill the cups when company comes. oven for 10 minutes. DONE!

very good. lots of chopping but really good. made the night before.