"I use this recipe whenever I have company and need extra side dishes. Everybody loves it. I went over to my friend's house and she had chopped up and added a fresh jalapeno. It was delicious!

Play around with this recipe because it is a no-fail one. You're gonna love it!"

"Outstanding! Best Mexican rice recipe I've ever found. Been making this for years. I do add another jalapeno because when it cooks down, it loses it's "heat", I also add more seasoning. Seriously, this is THE recipe for great Mexican rice. Warning: it does make a LOT of rice. Use your biggest, covered skillet. I also add frozen corn and somet"

"Outstanding! Best Mexican rice recipe I've ever found. Been making this for years. I do add another jalapeno because when it cooks down, it loses it's "heat", I also add more seasoning. Seriously, this is THE recipe for great Mexican rice. Warning: it does make a LOT of rice. Use your biggest, covered skillet. "

"Like others before me, I tinkered with the recipe a bit. I roasted a 3lb. butternut squash (split for 2 hours in a 350 degree oven. I added 3 pears - also split - for the last 30 minutes.

I put the peeled, roasted squash, pears, only 1/2 onion, and the chicken stock in a large pot to cover. Used my immersion blender (Or as Emeril likes to call it"

"Like others before me, I tinkered with the recipe a bit. I roasted a 3lb. butternut squash (split) for 2 hours in a 350 degree oven - along with 2 pears. (Three makes it a bit sweet for me, but you can adapt it your family's taste.)

I put the peeled, roasted squash, pears, 1/2 onion, and chicken stock in a large pot to cover. Used my immersion b"

"Excellent recipe. I added a bit more lemon juice and zest for a really tangy flavor. "

"This is my standard stuffing to which I usually add other ingredients such as sauteed mushrooms (Cooked in lots of butter), dried apricots, and sometimes, sage sausage. You really can't go wrong as everybody loves traditional bread stuffing."

"I found that by mashing the sweet potatoes the night before and then refrigerating them overnight leaves them firm and not too sticky. It takes less flour that way and makes them fluffy. Another key ingredient I used was two eggs, which helped bind the sweet potato mixture together . . . and again, helped to make the gnocchi light and tender.
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