Easy and tasty way to have some yummy shrimp hors d'oeuvres! I served them over lettuce and it was a lovely salad for us!

This was a great stew! I used mild chiles, but will use medium next time. We were recently in Hatch and they were roasting peppers, but we had no way of bringing them home, so I used canned Hatch green chiles and served it over rice. I ate at the Pink Adobe with my parents long ago - good memories! Thanks for posting!

I've got both mild and medium ground chiles, so I used both kinds. Also used flaked sea salt. We love chili, so this will be great! Made for your football win.

I have never eaten Chickfila and don't intend to, but this soup was very good! I didn't have a green chili pepper, so I used a little can of mild green chili peppers and I used a "cheat" recipe for the cream of chicken soup. Hope your sister likes your version - we did!!

Excellent! made this for 2 and used a little less than half of the quinoa. I used an orange bell pepper. Everything was wonderful and the flavors complimented each other. It was dark outside, so broiled the shrimp!!

I would easily give this more stars. We totally loved the combinations of flavors and textures. I used less cheese, nuts and olive oil to cut calories. My turkey was the deli lunch meat kind, julienned. I used extra vinegar to make up for the lost volume from the olive oil. Also, I used low-sugar craisins. So I used all the right stuff, just a little tweak on the proportions! I love this, did I mention that?

I made enough for 2, but kept the cognac the same. It was very good!! Served with a baked potato and a salad for supper. DH mentioned several times how much he liked it!

According to DH, this is the best cold potato salad he's ever had! I loved it, too! I had some imported German gherkins from Aldi's that added just the right European flavor and texture. The chervil at the store was already turning yellow, wilted and very expensive, so I just used a some thyme from my herb garden. Plus the other green herbs in the recipe! Splashed in a little Salata (German flavored vinegar) to serve, as it was a little dry the next day. Going into my Favorites list! made for SWT2019

OK, I just had to make this because it's so Flemish/Belgian! I had a hard time finding endive, it took several grocery store visits and some phone calls! Anyway, I used your recipe because of the detailed instructions and you mentioned to boil them first. Two more hints I found out - cut a little divot in the core before simmering to help cook the interior and also - I didn't do this one - drain the endives well after boiling. For the cheese I used grated Gouda. I did use the tiny bit of parmesan, but it wouldn't be necessary. For each endive I used 2 slices of deli ham, the lunch meat kind, sliced very thin. I made 4 for the two of us, and used it as out main dish. We really loved it! Thanks for posting this yummy version!
PS In the store where I finally found it, endive was $3.95 EACH. But Belgian Endive was $3.99/lb. I have no idea what the difference would be and the check out person had no idea either, but she charged me the lower price.