so yummy!

Amazing!I made this as a side dish for Thanksgiving dinner because many people in my family have a hard time eating corn on the cob. I went the extra mile with all the dishes, but this one in particular made me proud. I got several compliments on it and will be making it again for regular family meals. The only change I made was using a 32 oz. bag of frozen corn, and it was excellent!

Ok...so I'd never had mincemeat-anything (apparently it's a Northern/British thing) or a chiffon pie before but this seemed like an interesting/fancy dish to bring to a dinner. I was nervous as everyone took their slices but it tasted great!! It was a big hit!

What a great anytime snack! My 3rd batch is in the oven now and it's definately going into my recipe arsenal. I added an extra egg and didn't use the nuts.

Very tasty! However I had rice issues too. Maybe precooking the rice might help.

Great recipe for an interesting cookie! I wasn't expecting the cake-like consistency but it works. I made them last week and I'm making them again tomorrow without any changes.

Used noodles instead of rice as a preference. Turned out wonderfully. Will make again.

This is super easy and incredibly delicious! This might be one of our favorite dinners now. Here are the modifications we made: 1. We took others' advice and put half can of red echilada sauce on bottom of pan and the second half on top of the rolled tortillas before we put the cheese on. 2. We added a can of green chiles to the filling. 3. We cooked 3 chicken breasts and while cooking them in the skillet seasoned them with cumin, black pepper, chopped onion, garlic powder, and a little chili powder. 4. By using the 3 chicken breasts and the recommended 1 package of cream cheese, along with the can of beans (we used black), and salsa we had enough filling for 10 enchiladas. There was a little filling left over that we just smeared in between the rolled enchiladas. 4. We tried to make it a little healthier by using light cream cheese, whole wheat/high fiber tortillas, and 2% shredded Sargento Mexican blend cheese. You couldn't even tell it was light stuff. This was a great dinner and we'll definitely make it again. Thanks!!

My 5 star review is only for the rub part of the recipe. I'll update it once we make the mango salsa - we just didn't have time or ingredients for it this time. The rub is absolutely incredible! We recently moved to Japan and we got some super fresh tuna down at the port. We put on the olive oil part of the rub and then went out kayaking for the afternoon. We got home and made the rub just like the recipe called for, except we left out the thyme because we didn't have it. My husband grilled the tuna steaks and it was absolute perfection. We served it with roasted garlic couscous and grilled eggplant. Everything was wonderful. Definitely have a little water on hand because the fish has kick!

Fantastic! I'm not even a big mustard fan, but found this great! I did't have pecans so I used macadamia nuts and I think they gave it incredible flavor! For another great fish dish try the broiled parmesan tilapia on this site - it's my favorite!

Delicious! I took other reviewers' advice and boiled the ribs in water, soy sauce, garlic powder, and black pepper. I boiled them for about 45 minutes, took them off the heat, and let them sit in the juices for about an hour and a half. I then baked them at the recommended 325 for 1 hour. They were tender and juicy and fell off the bone. The only thing I would change is maybe using a different type of rib. The country style ribs are a little fatty. The fat separates pretty easy, but I'd rather have something with more meat and less fat. Great, easy recipe! My first time cooking ribs and they came out perfect.

Wow, delicious! I had to use the ingredients I had on hand, but it still came out really really well. I used 2 cans of tomato sauce instead of tomato paste, green lentils, and no tumeric since I didn't have any. I think that this recipe is such an amazing base that it can handle LOTS of tweaking!