These were great the first time I tried the recipe. However, each time I make these, I make some changes. I found that one 8 oz, pkg of cream cheese will stuff 6 cartons of mushrooms if you do the following. Cut up one bundle of green onions like chives and add to cream cheese. Chop up half the mushroom stems (3 cartons worth) and add to cream cheese. Finely chop 4 de-seeded and de-veined fresh jalapeno peppers and add to cream cheese. Add garlic powder, onion powder and black pepper to cream cheese to taste. I also used the thin bacon and found that while wrapping around the mushroom, overlay the bacon slightly over cream cheese to keep cream cheese in the mushroom. This has been a great hit for party gatherings. Thanks!!!!

Reviewed On: Dec. 28, 2007

My husband and a guest frowned at the idea of a cabbage casserole. I just wanted to do something different with cabbage. And it was a hit!! You couldn't even tell that the vegetable was cabbage. I don't cook with salt, but I did add the Adolbo with cumin seasoning. Turned out really nice. Will definitely be preparing this again in the future.

Reviewed On: Jul. 9, 2007

This recipe was absolutely wonderful. There was nothing left over. However, I did make a few changes. Instead of using ham, I boiled 3 chicken breasts in chicken broth and Adolbo Seasoning with cumin. Then I shredded the chicken instead of chopped. I also used 2 cans cream of chicken & mushroom soup and added the adolbo seasoning to the soup mixture. I also used a bundle of asparagus instead of 1 cup. I found that I needed to double the crepe mixture and instead of using oil for the crepes, I found that spraying the skillet with a non-stick spray before each crepe worked a lot better. I also found that lifting the pan from the heat before pouring the batter worked better. Thanks for this recipe. I'll be making this quite frequently.

Reviewed On: Jul. 5, 2007