Janice W Davis

I made these, and substituted the mozzarella for pepper jack. Unfortunately my corn tortilla were not fresh, so I had to resort to flour. Many mentioned the missing of the red sauce, so I dipped my tortilla in red enchilada sauce prior to filling and the follow the recipe as directed. Topped with green onion and black olives. These were interesting different and good.

I have left this recipe in my rotatation for Pork Butt, the only thing is I don't add in the recipe add the BBQ sauce, I leave this option to the eater. This is full of spice and oh so good without BBQ. Place this shredded happiness on a bun with cole slaw on top and you got yourself a winning combination! Toppings are unlimited by eater's choice.

This recipe is perfect, the only modification is I added 6 cups of broth vs. 4. Everything after that is identicial. Feedback from husband is more poatoes! I used the emersion blender so it was a broth like soup. Next time I will add 6 cups of potatoes and remove some prior to blending the soup. Other than that this is SUPER!

This is a very simple delicious receipe, just the basics, but the cook time is a little off. As you can see I had thicker salmon steaks, I cooked Med-High, 5-7 Min; flip 5 Min. This way off, a better gage is by looking at the center of the steak sideways. I wish I had used my better judgement, they were still tasty and mosit but the fish on the decline was a little dry

OMG what a game changer, I made this as posted no modifications, and this is one of BEST vegetable casseroles that I've ever had. As some reviews noted, I did lay the tomatoes down on a clean kitchen towel to absorb their natural juices. And because you are using vegetables that have high water content, there will be excess liquid, so once you remove the aluminum I would bake longer than the 20 minutes recommended. This dish can be KETO easily modifying the crumb top with pork rinds!

As most have indicated this is a great base, and I used all the variations to make our dinner tonight. First, I seasoned our boneless, skinless chicken thighs in Garlic Lovers (flavor God) and poultry seasoning and did a quick browning in olive oil. After that I took the recommended celery, onion, green pepper and garlic and sauted' that in the same pan as the chicken, I did not cook but rather started the fragrant process. I layered the bottom of the 9x13 backing dish with the veggies then topped with the cubed chicken. After that I combined the 2 cans of cream of chicken combined with fire roasted tomatoes and 1/2 C of chicken stock and mixed that into the chicken and veggie mixture. I then placed in a bowl 1 1/2 c long grain white rice with 1 1/2 C Chicken stock and 1/2 C milk added salt and fresh ground black pepper and incorporated that into the mixture. Covered with aluminum foil and placed on a backing sheet in the oven at 350 for 30 minutes, removed, tossed and covered and time for an additional 30 minutes and returned for an additional 30 minutes for a total of 90. Removed from the oven and topped with 8oz of sharp cheddar cheese and placed back in the oven to melt the cheese. Served with hot biscuits at the request of my granddaughter. It was very flavorful.