I don't understand why this does not have better reviews. As far as the cheese sauce being thick, if that is not your preference..adjust the thickness. If spinach is not your thing and you know that...use brocoli or whatever you do like. I don't care for nutmeg/cayenne...I don't add it. This is a very good recipe and common sense tailoring to your families preferences will help you enjoy this very much. Personally I don't like the extra liquid baking the fish in the oven adds over the spinach, so I either saute it for a minute or two, or microwave for a minute to get the bulk of the liquid out. I only use 1/2 T lemon juice to help with the "fishy"taste but not add a significant flavor to the dish.. I also use the loin cut cod. It is thicker and has it's own texture and taste to go along with the other ingredients. It is a great fish for taking on the flavors of herbs/spices that you add to a recipe and holds it's shape very well. Try it again, this is a worthwhile recipe to give a fare shot.

Okay, if you are expecting traditional rolls, you will be disappointed. BUT! if you are looking for the best biscuit recipe ever...this is it! These are light & fluffy but still have the body of a true biscuit. I have made with self rising flour, and flour with baking powder added. It is worth picking up some self rising flour, it eliminates the baking powder aftertaste. I use the larger muffin cups and adjust baking time to a little over 20 minutes. Watch carefully as the tops do not get the "deep brown" color you would find with others. I throw these together, (it is that quick) to serve with stews, creamy or potato soups, and OMG try them on a Sunday morning with "Bill's Sausage Gravy" from this site. Pure heaven. I double the recipe and get 5-6 larger biscuits, maybe 10 in the standard cupcake pan. One last note..most recipes are good for the day you bake them, these hold the same moistness for 2 days of use, no kidding:)

This is great for a wintery Sunday morning, and it's approaching quickly here! I use Atkins low carb milk. 4 carbs and only 90 calories. Takes the guilt out and does not harm the wholesomeness of the recipe. I like the sausage w/bacon. You have got to serve this over the "Miss Betty's Super Quick Dinner Rolls" from this site. They are not rolls but biscuits. They are hearty and don't have the baking powder aftertaste. The gravy doesn't sog them up. Amazing. Just bake the biscuits for about 20 minutes or so.( don't be fooled, they don't get over brown when done)and they are ready when the gravy is done. I just love this. Never had it before till I tried this recipe a few weeks ago. Excellent recipe!

This is a great recipe.I was going to give it 4 stars, but if you are creative it is a 5 with all you can do with it. The bread has a wonderful texture,crust and firm "body". I like dipping oils for bread when entertaining and wanted to give it a more unique flavor to go with the awesome texture. The bread does not have a significant flavor on it's own so it adapts well to seasoning. I used garlic olive oil in place of the vegetable oil and added a tablespoon of garlic powder with parsley to the flour. From one batch I make 3 large round loaves. When it has cooled about 5-8 minutes I melt butter with a little more garlic powder and brush the loaves. Wonderful for sandwich's, has body enough for using with thick dips, herbed dipping oils and "the Best Marinara Sauce Yet" (and it truly is) from this site. It's fun to put out and watch guests and family tear it up and enjoy. You can shape it any way you want and when made into buns for burgers and sandwich's that garlic flavor enhances everything. *** one last note..when I bake breads like this, I always forget to mist the loaves. My trick is to place a metal pie plate on the rack below filled with water. Put it in while preheating the oven and leave it in while the bread bakes. Perfect every time.

I just get tired of my potato rotation occasionally and looked for something different. This is very good. I cubed the spuds and microwaved them with the salt, peper, chives, a little parsley and onion just to soften to cut down on baking time. For bacon, in any recipe, I buy the 16oz real bacon bits bag from Costco. The pieces are much larger than the small jars at the grocery store and the zip lok bag keeps well in the freezer. You can't tell the difference from frying it and cutting it yourself. I add 1/2c milk to the mayo/sour cream mixture to give it a creamier, less thick texture. I had leftovers so the first night it went with steaks and the next night grilled chicken. Adding this to the "spud recipe" file. Just a note...to make this on a busy evening or when you can't take the time for the steps as written, use the bacon in the bag and the cube cut style potato's next to the hash browns/french fries in the freezer section and you're set:)

Okay, all I can say is these were so good, perfect and absolutely chocolaty sinful I needed a smoke after!!!! For those that say they were not thick enough, I used a glass pan that was slightly smaller that a 9 x 13. They were about an inch thick. Any thicker...it's cake! The amazing thing about them is 3 days later they were still moist. The other true plus, they are moist and chewey right up to the edges. I have only made boxed brownies once (about 20 years ago) and had to cut off about 1/2" on the edges, not these! I have made them 3 times and needed about 45 minutes but that is the only variation and that could be due to individual oven temps. Testing for doneness by using a glass dish, toward the end, I lift it and look at the bottom, when the color of the middle looks like the edges...your done! Also, you have to use the 1/2 sugar/brown sugar combo. I have tried probably 50 borwnie recipes over the years...no more, this is it! :)`

When I sold my house and bought a condo, I didn't miss mowing, but was sad not having a garden. Well, now I have the most beautiful vegetable garden grown in big pots on the balcony. As an empty nester, I had way too much so this recipe was a great find. Got to use my fresh zucchini, summer squash and tomatoes. I used fresh herbs from the balcony, and as everyone here has...garlic sauted with the onions. To use up an overflowing pot of spinach I also added that right at the end of the simmering. My daughter came for dinner and I seved this over penne pasta for a main dish. A terrific recipe for a vegetarian. This was spectacular, thanks

Oh my goodness! This recipe is the best. I started growing my own mushrooms; portabella/crimini and white button. I grow them indoors and it has really been fun. I used a mix of my home grown mushrooms and made this as is except for thickening with just a touch of cornstarch at the end just to give it some body, not make it gravy. I served it on tenderloin fillet's with garlic mashed potato's. Spectacular is all I can say. Thanks so much for this one. This recipe would also be excellent for tenderloin tips...which I will make tomorrow with the left over sauce. A ten star recipe all the way.

I made the basic recipe and threw in a hand full of fresh spinach leaves at the end of sauteing the mushroom onion mixture. I didn't have time to make the toast cups, so to cut down on time I used the Athens Phyllo cups and stuffed them right before baking. This had spectacular flavor with a little bit of garlic added and a healthy dose of grated parmesan on top.

These are the best.I don't use a bread machine, but cannot imagine they could be any better. I am very oldfashion when it comes to baking breads and pastries. I usually make homemade croisants for my Thanksgiving & Christmas. Running out of time this year I made this recipe for Thanksgiving. The dough was so easy to work with I have never felt anything like it. I do all of my kneeding by hand. The smell while cooking was amazing. I read many reviews, I reduced the sugar to 1/4c and a lot shared that they had difficulty with burned bottoms. I adjusted for this by baking at 375* and you have to ALWAYS use parchment paper under any type of rolls or buiscuts. You will have chef quality bottoms. I use the unbleached paper and it is not any more costly that regular wax paper. I did have to bake about 15 minutes, but started checking at 10. Don't overbake, even if the tops are not browned too much. I was concerned about the moistness which did disapate once the initial baking heat reduced to warm for serving. I used a 9x13 and got 15 descent sized rolls, uniformly sized and shaped. Absolutely spectacular!

This is the first time I made a turkey like this. I must say it was fantastic tasting. I really rinsed it good after the brining so the salt was there but not overwhelming. If you add broth to the gravy using the drippings you HAVE to use the reduced sodium broth. The reason I gave it 4 stars is the manner of cooking. This was the juciest turkey I have ever had BUT when I turned it over as instructed it looked like a cross between the Pillsbury Doughboy and a Chinese Shar Pei. I used a turkey roaster with the V shaped rack. The bars were about 2 inches apart and the turkey breast weht through about 2 inches. It was a 23 pound turkey so I am sure that didn't help. I will make it again this way, with it's juicyness and browning it was fabulous but when put out for my family to see and do the official carving, they laughed so hard they had tears in their eyes! Once they tasted it...they settled down and couldn't believe how awesome it tasted. Next time, I will look for a rack with narrower spaced bars or maybe put foil layers down the center. Great recipe, and I will take any tips to solve the Shar Pei breast issue.

I liked this pretty well. I made it as the directions called for and the stuffing had good flavor. I would recommend seasoning the chicken breast to meld better with the stuffing. Also, just a tip...to avoid the extra bacon grease, cook the bacon in the microwave until about 2/3's cooked. It is still able to be wrapped around the chicken, the bacon grease is minimized and it also crisps up much better. I also placed it on a wire rack to allow the remaining bacon grease to drip though.

If I could give this 10 stars I would. This was my first taste of Flat Iron Steak. It won't be my last. It is more tender than sirloin. I followed the recipe exactly except for the dry mustard, I used 1 Tablespoon. Instead of pan frying, I put it on the grill. I was able to get a good price on a steak assortment,(Flat Iron, Sirloin, NY Strip) so I doubled the marinade recipe, placed each steak individually in a Ziploc freezer bag with several tablespoons of the marinade and put them in the freezer. They marinade as they thaw in the fridge. My guests never let me plan ahead, they usually just drop by to see "what's cooking" So I can pull out the amount and cut I need. Having these handy has made me a hero to steak lovers. Thanks for this flavorful recipe.

I wanted a nice dinner after cleaning my carpets all day so I put this together in my slow cooker. I used sirloin tips, and huge chunks of mushroom. (Love them). I also added chopped onions and very generous garlic. Two bay Leaf, and 1 T of brown sugar which was a great tip from previous reviews. I substituted 1/2C Brandy for the wine and used 3/4C beef broth with the tomato sauce, it was awesome. Whenever I cook stews or something similar to this in the slow cooker, too much liquid can be a problem. My secret is adding 1 good Tablespoon of Tapioca about an hour before it's done. Leave the cover off and let it thicken. It does not cloud the sauce and keeps it very smooth. It keeps it more of a sauce than a gravy.You can always put the lid back on to perfect the amount of thickening you want. I served it with Garden Harvest Rice pilaf and salad. Thanks so much for the recipe.

this was excellent. I love balsamic vinegar in my recipes. After reading the debates to flour or not to flour the chicken, I went down the middle. I used an extremely light dusting. It was just enough to put some body in the sauce and reducing at the end was key. When I first put the liquid ingredients together, I saved about 1/4C and used it on chicken shish kabobs as a marinade and and about 3T for basting. Was great there too, really enhanced the vegetables. Next time, I am going to make it using beef broth and smother a couple of beef filets with it! You have got to try this one.

I love oriental foods, but the salt and MSG from carryout are both something I stay away from. This is a great recipe. You cannot tell the difference. I like it as I can do what I want with what I have at the time. A cup of frozen mixed vegetables and thin sliced beef, chicken or shrimp added make it a healthy one dish dinner that takes no time to make and takes no time to eat it all...so double the recipe and perhaps you will have some leftover!

I have a gentleman friend that craves soft cookies! I wanted to treat him after a stressful day. I found these and the reviews raved...and they have never let me down! These are awesome! Soft, but not heavy in any way. I also used real butter with the butter flavored shortening. The sweet and buttery flavor was amazing. If food is the way to a mans heart...these cookies will keep him around a long time. The recipe I have used from my mother for the past 20 years hit the shredder. Sorry Mom :) Follow-up guilty admission! I was having one of those days that nothing seems to go right. I wanted to splurge on my favorite "make me feel good treats", so I combined them! I made this recipe, (turned out great again)and let cool. In the mean time, I coarsely chopped Pecans and melted a bag of caramels. I dipped the tops of the cooled cookies into the caramel, pressed them into the chopped pecans, and when the caramel was cool, melted a bag of chocolate chips and once the melted chocolate started to cool, spread it all over the top of the cookies. Probably not the first one to think of it...but after a couple, all was well in the world of gayle again!

I had gone to the Olive Garden with my daughter and had a cup of Minestrone. Here it is a couple weeks later and I had to have some more! I made this recipe in my slow cooker. I live in a condo and the smell that went down the hall had my neighbors asking what I was making that smelled so good. I mixed yellow and green zucchini and used low sodium ingredients to lower the salt content. With the seasonings I didn't miss the extra salt. I doubled the recipe and shared with the guys next door who never seem to have girlfriends that cook! This is one of the best recipes I have found on Allresipes! The fact it is -10 degrees outside today made this worth ten stars.