This is the first recipe I've ever given 1 star to. My DH, who loves food, took one bite and told me to throw the rest away. I did use cream of mushroom soup vs cream of chicken, but others used the mushroom soup and still enjoyed it. The consistency was runny and the taste was bland.

Delicious! The only thing I changed was I added garlic powder and paprika to the flour mixture and added extra veggies just because we like our veggies. I made some rosemary red potatoes (although next time I'll make mashed potatoes) and had some crusty bread, this recipe is a keeper!

This was a good dish, but I can't help but wonder where the "herb" came from in the title when the only spice is garlic salt? Anyway, I took the advice of other readers and added some italian seasoning and a little Mrs. Dash to the garlic salt and it was very good. The aroma in the house was wonderful! I followed the rest of the recipe to a "t", the potato flakes didn't stay on as well as hoped but they were kinda crunchy, not mushy like some others stated. I made some stuffing and corn as side dishes. My DH stated this recipe is a "keeper".

This recipe tastes better than spanish rice you'd get at a Mexican restaurant. Didn't change a thing, don't need to change a thing and from now on, this is the only recipe I'll use for spanish rice!

I did some changes to this recipe based on other reviews. First, I used corn tortillas instead of flour. Secondly, instead of the spices, I browned the meat (I only used 1 lb) in taco seasoning. I used a 15 oz can of enchilada sauce as well. I know I changed the recipe quite a bit from the original, but it suited our taste and was delicious! I also made Best Spanish Rice as a side, which is a fantastic recipe in itself.

This is a wonderful recipe! The bread is delicious and moist! The only thing I did differently was add a handful of chopped walnuts. Thanks for a new addition to my fall baking!

I am NOT a Spam lover, but my DH is. I was trying to think of a way to use some Spam I found in the cabinet and came across this recipe. I made it exactly as directed and he loved it!

This is definitely a "keeper", says my DH. I did take the advice of other readers and added diced mushrooms, onions and garlic to the chicken while I was cooking it. I had fresh spinach and used a couple of handfuls, which was just perfect. I had about 1/2 box of whole grain penne pasta and 2 chicken breasts on hand, which was a perfect amt for the two of us. The sauce was a little runny, I guess I should've used less but I think with the leftovers we'll have tonight, it'll be fine. The flavor was excellent, we just put a little pepper on it when it was served. It was nice to use some of my end of the season basil and cherry tomatoes. This recipe was quick and easy and one I will definitely make again.

This is fantastic. At first I was a bit skeptical about the portions, I thought, how could so much cereal need so little cho chips and peanut butter? I went ahead and measured it exactly, and it is accurate. My hubby gobbled it up and I'm looking forward to having this as a staple for the holidays and for snacking.

Great meal! I used all the ingredients but in smaller amounts. 1 egg instead of 2 (I had 3 chicken breasts) and should've listened to others bc I thought 1/2 cup of chicken broth was too little, so I used 1 cup. Definitely use 1/2 cup, you don't need 1 cup. I waited until everything was cooked and placed the provolone cheese on and let it melt on it's own and it was fantastic. I used fresh asparagus vs the canned as well. I can't wait to make this again. Thanks for a great dinner!!

This was delicious. It did produce a lot of sauce, so in the future, I will do as other readers did and double the meat. The flavor was amazing, we also brushed some fresh pineapple with the sauce and grilled it. A side of white rice made the meal complete. Great recipe and definitely a keeper!

Fantastic. Easy, delicious and definitely a keeper!

These were good, but I must've done something wrong because I can't say they were as good as all the other reviewers say they are. The batter made exactly 12 muffins, but they were not oversized by any means. I would never think about putting streusel topping on a blueberry muffin, but it was tasty and a nice change to a plain muffin.

Very nice recipe. I made the mistake of adding additional rice which took all the juice away, so next time I will follow the instructions! I did substitute beef broth and it was delicious!

Absolutely delicious! I used kosher salt instead of regular, and it was outstanding!

This was ok. I followed the recipe to a "t" but felt it was lacking something because it tasted kind of blah. I'll have to see if my husband can spice it up a bit, he's a wiz with sauces and spices.

I'd give this more than 5 stars if I could! This was a wonderful dish and a definite keeper! Like the other readers have noted, don't skip the mustard. I've never put dijon mustard on a cube steak before and after eating this dish, I always will! I also added some extra onions, just because I love onions and coated the meat with a little more flour. I served this over egg noodles, with a side of asparagus with parmesean cheese sprinkled on top. Thanks for a fabulous recipe!

This was a delicious dish but I gave it 4 stars only because I made some changes. I used a lot of madisonliberty's advice and did a couple of small changes on my own. I seasoned the chops with old bay, browned them in a hot skillet with olive oil, chopped onion, fresh mushrooms and garlic. For the gravy, I used 1 can of cream of mushroom and 1 can of golden mushroom soup, and mixed 2/3 cup of milk in. Then I stirred the sauteed mixture of onions, mushrooms and garlic in with the soup. I poured the gravy mixture over the chops and baked it for an hour at 350. OMG, I would have to say the gravy was incredible. My husband wants that gravy recipe to be a staple in our house. To make it a total comfort food dinner, we poured the gravy over mashed potatoes and corn. The chops were good, but I have to say it was the gravy that was the hit. I love the golden mushroom soup because it gives the gravy a brownish color vs the plain old mushroom soup and it has a flavor that it out of this world. Thanks for a great recipe!

I decided to make this for dinner one night since I was on a tight schedule. It was delicious! I used texas toast, got out the griddle, and it was done in no time! I did add extra cinnamon and added a bit of nutmeg, but left everything else the same. Thanks for a great (and fast) recipe!

Who would've thought tater tots for a taco salad? But it works! The thing that my hubby and I noticed off the bat is it isn't salty like it is when you use tortilla chips. I used Ore-Ida crowns (flat tots) which worked out nicely. I also used a lot of salsa instead of taco sauce and poured it over the top along with the sour cream. The salsa gave it the tomato chunks that would normally be in a taco salad.