I made this with precisely the proportions described. At first I set out to halve the dressing after reading some of the reviews but I had to up the amount back to the original or the Slaw would have been too dry. The only mod I applied was to add 1 shredded apple. The results were consumed quietly with the occasional murmurs of yum yum.

Hmm, unlike a lot of you, I didn't like this version. French onion soup isn't a particularly difficult soup to make so I expected a little more given the exception of some of the ingredients. For us, the wine was sorely missed, as was the Emmental Swiss. I had leftovers so I froze that. On a second sampling, I made some home built whole wheat garlic croutons and heaped that in with the Swiss. It was better but then the Worcestershire became the issue...I'll not make this again, there are far far better recipes out there for this simple elegant soup.

Stellar cookies! I'm up at 3500' so my cooking time was 12 minutes plus. Also, I didn't have any vanilla pudding, so I used butterscotch, no problem. Lastly, the dough was a little thick, even with microwaving for a bit so I added 3 Tbsp. of milk and that did the trick. I cooked them on parchment in rotating pans. Incredibly delicious and they stay soft inside, crispy out. My new go to Chocolate Chip recipe.

This is pretty good once you get past the fact that if you make it as advised, you'll end up with a pretty solid glob of 'sauce'. ADD 2 cups of water to this, then keep another couple of cups handy throughout the simmer, there's not nearly enough liquid in this to qualify it as a sauce, really. It's tasty though.

Really good. I took the advice of a number of previous reviewers and cut the sugar in half. I'm glad I did, it's very sweet as is. We also found that the dressing is enough to do almost two salads.

I made this for the first time as above with the following changes, along with the onion, add 1 chopped leek. With the potatoes. Simmer for 12 – 15 minutes only, they’ll finish with the milk and corn. I separated out 1 cup of milk and mixed that with 1/4 cup of flour which I used to both slow the soup and thicken the broth right before serving. I also used 2 tsp. Old Bay Seasoning along with one packet of vegetable Bovril. Additionally, Cod isn’t necessary. I used a pound of Pollock, and enough Halibut, Shrimp and Scallops to make up another pound. Finally, do not under any circumstances allow your fish to stew for 15 minutes. By all means stew the rest of it until it’s reached a slow boil but once you add that fish, no more than 5 minutes to finish it. Any more and you’ll ruin that delicate meat. It was delicious and consumed with zeal.

The fix. Do the chicken cubes right up to the point where you add the milk and soup. Stop right there. Boil up some linguini, prepare the soup in a separate pot with only 1/2 cup of milk to create a thick sauce. While that's doing, put the chicken cubes, ham and swiss under the broiler to melt the cheese and serve with the linguini covered with the thickened soup. Nice crispy chicken and all the flavor of a faux cordon bleu.

I've been making almost exactly this recipe for 25 years using 3 cups of sugar instead of two and 1/2 cup of butter divided. It always turns out perfectly. I always add 1/4 cup of butter to the pot in the beginning and a TBSP of corn syrup once it reaches a boil. Sifting the cocoa with the sugar blends it well and helps avoid cocoa balls. I've never bothered to let it cool after reaching the desired temp, just remove it from the heat and plop in the butter and vanilla and start stirring. For reference, I never use the softball method, too arbitrary. Get a good candy thermometer, and if you are new to this, cook it to 240 F.. You'll have to stir it for quite a while after removing it from the heat. If you want to shorten the stirring time a little, cook it to 245 F. but wait to do this until after you've made it a few times. No higher temperature than this though, otherwise you'll be making a rock. When to stop stirring? A lot of recipes will tell you to pour when the shine comes off but I find that's a little late. For the record, the stirring is absolutely necessary. The stirring forms long crystals of sugar. The longer and more plentiful they are, the finer the grain of your fudge. Lastly, this recipe claims to make 60 pieces...um, nope, more like 18 to 24.

As written this recipe will produce a colorful lump of stew, stuck in a solid glob to the bottom of your pot. To avoid this, double the water, add a quarter bottle of white wine at some point and a cup of chicken boullion, at least. In the end, you'll get a delightfully tasty (and very thick) Brunswick Stew.

Truly, one of the best I've ever eaten. I found that I had lots of sauce left over. Freezes well and does good things over spaghetti.