An amazingly simple recipe with great results. I didn't have fresh tomatoes, so I used four tablespoons of chopped canned tomatoes. When summer comes, I will be using fresh ones from my garden! I also didn't use cilantro. I don't like cilantro, but in this recipe, I would probably eat it since the base recipe is so well balanced. I will use this as my standard guacamole from now on. Thank you!

I didn't change a single thing on this recipe. My sons who are grown BOTH ate large helpings of it and asked me if they could save the leftovers. This was a tremendous compliment to the recipe! I served it over whole wheat noodles and found it to be a very satisfactory dish. We will keep this in our stack of favorite recipes! Thank you!

Excellent. One reviewer suggested to leave out the dijon mustard, but I have to vehemently disagree with that. The combination of dijon mustard with Worchestershire sauce is GREAT. I added a pinch of tarragon and deglazed the mushrooms with a touch of dry sherry. I LOVE this recipe and will share it with my family next time we're all home at the same time!

I should have read the review by 'Eostar' before preparing this recipe. The salt and pepper should definitely be added after cooking. This is a great starting recipe for Hollandaise. I ended up whipping up a few more yolks and adding them to the mixture to cool down the salt. A few more drops of lemon juice and 1/2 tsp water and I had Hollandaise... still a little salty, but tasty enough to pull off on my fiance. We had it over Eggs Sardou and enjoyed it very much. Next time I will use unsalted butter and hold off on the salt and pepper. Perhaps I'll use white pepper... Thank you!

The only changes I made to this recipe were to use rosemary flavored cocktail/canape crackers instead of saltines and I used canned & diced tomatoes ss I was out of tomato sauce. I pounded the cube steak and followed the rest of the recipe accordingly. The result was tender cube steak and a great sauce that I will make again. It was light and fresh tasting = perfectly complimentary to the cube steak. I served it over spaghetti with a side of steamed spinach with garlic and almonds. We preferred to serve this with an amber lager beer. Wonderful tastes and textures. I will definitely make this again. I have no difficulty giving this recipe 5 stars.

Very good. I accidentally gave the incorrect rating for this recipe in place of the one for a different brussels sprouts dish. This is a WONDERFUL recipe and one that I followed exactly. It met with raves and a demand to go back to the kitchen and make some more! It is a good meal on its own as well as being an unusual way to present a side dish. I recommend it to anyone who likes sprouts and bleu cheese!

I liked the idea of charring the brussels sprouts, so this recipe appealed to me. I love brussels sprouts and looked forward to preparing this dish. Unfortunately, I found the sprouts to be too salty and not as tasty as other reviewers had concluded. Since I rely on the reviews for my judgement on whether or not to prepare a recipe, I will try this recipe again. Perhaps I didn't get fresh enough sprouts... it's still an intriguing recipe and I'm sure that I just haven't gotten something correct in the preparation.

This is a poor people's dish. It was supposedly brought to America by slaves and adopted by white owners of plantations. It is simple and meant to be that way. I followed this recipe with the exception of adding some some simple sliced breakfast sausage along with the ham because while looking up the history of the recipe, I found references of adding that and I received RAVES from friends and family. When I served the leftovers, I poured a jar of home canned tomatoes over the top of the heated up John. Again, it was a great hit. This is a good and simple recipe. I wouldn't change it. Thank you!

I had two small cans of pumpkin and a lot of dark meat left over from Thanksgiving. I followed the recipe, except that I roasted my canned pumpkin puree with the oil and a little dried onion as I was out of fresh. Since I'd used two cans of pumpkin, the soup turned out a little too thick and I added 2% milk - about 2 cups - to reach a veloute consistency. Then I added about two cups of minced leftover turkey and about 1 tsp garlic salt and a touch of white pepper. The flavor of the soup held up admirably in spite of what must have been extra pumpkin on my part and I fell in love with this recipe. It's a keeper and worthy to pass on to friends and relatives. Kudos.

My father was a cook for the Army during the Korean war. He raised me and my brothers on this recipe, except that he used Spam in place of the ham. If we ever show up at his house and it's on the stove, we all fight for it! Thank you for sharing this recipe. It's great the way it is. I also have made it with chicken broth, but it's also great when made with spring water.

This was a GREAT recipe! I had to double it for a party which was no problem. I did as others had suggested by using heavy cream and nutmeg. I also added minced sundried tomatoes, steamed asparagus, spinach, fresh basil and mushrooms. I also chopped the onions and tomatoes as suggested. I put sliced heirloom tomatoes on top for decoration. I also sprayed my cake pan with olive oil and baked it without any crust. I received many compliments and no quiche was left over after the party! I will definitely be making this again for dinner very soon.

Too bad that one of the three star ratings pulled this recipe down 1/2 star because it definitely didn't deserve it! I made it with smoked gouda because it was all I had on hand and after the first sandwich, I sliced hard-boiled egg on the second. Either way, the sandwich was great. Thank you for sending it in. I will definitely continue with this recipe! Everyone at work loved it!

Fantastic! I added a little more salt, but the whole recipe was good to begin with. My little grandson could not leave them alone. This is now a family favourite and we don't plan on eating them the 'old' way anymore.

I altered this recipe a tiny bit because I'm one of those few people who cringe at the taste of cilantro. I used fresh lemon basil (it was all I had on hand) and everyone loves the recipe! Thank you for sharing.