These were great! I seasoned my chuck roast with Emeril's Essence and black pepper and browned it in olive oil before putting it in the slow cooker. I added minced garlic, sliced onions, Worcestershire sauce, lots of black pepper,a pinch sugar and a couple bay leaves. So tasty! I served them on toasted hoagie rolls with melted provolone. We ate these for two nights, once with french fries and once with onion rings. There isn't a crumb left! Thank you! Thank you to the reviewer who suggested straining the juice through a mesh strainer and coffee filter. It took awhile, but I had my hubby do it and it was worth it. The juice was delicious and not greasy at all!

Great chicken! I used the bone-in breasts and removed the skin. I made my sauce first,adding in fresh minced garlic and sauteed it with the onion in 3 tablespoons butter. I used prepared yellow mustard instead of the ground. I seasoned my chicken liberally with Emeril's Essence before browning it in olive oil. I used the original recipe for this chicken not this lightened up version. I also used cider vinegar, not white. It was delicious and smelled sooo good while cooking. My family loved it! I served it will buttermilk mashed potatoes and corn on the cob. I will make this again for sure!

This was yummy chicken! I baked mine at 400 for 45 minutes on a Pam sprayed rack on a foil-lined cookie sheet. It was a little soggy but no one cared because it tasted so good! I seasoned my chicken breasts with Emeril's Essence and to the bread crumbs, (I used Italian seasoned), I added 1/4 cup fresh grated Parmesan cheese and 1-1/2 teaspoons dried parsley flakes. I did not have any butter mixture to drizzle over the chicken breasts, so I just sprayed them with Pam. I doubled the ingredients and used 8 breasts. I will make this again-yum!

Good....not great. The pork was tasty but too dry. This recipe doesn't have enough sauce. Hubby wasn't overly thrilled and I don't think I would remember to make it again. I added much needed fresh garlic, gingerroot and sesame oil. On the plus side, we all got our daily servings of veggies-thanks anyway.

Very good dipping sauce and better than the packets for sure. I made some changes to get it to my liking: 1. rice wine vinegar instead of distilled white 2. 3 teaspoons cornstarch- otherwise not thick enough 3.sesame oil instead of vegetable oil 4. 4 tablespoons brown sugar These litlle changes made it better than take out sauce for us, thanks for the basic recipe-it was a great place to start!

This was delicious! I used regular beef broth and added Worcestershire sauce. I didn't use the lemon zest as I thought would be weird. I think this recipe was a little more work than some, but the flavor was worth it. I took the skins off my tomatoes before chopping them. When it was finished I mixed it up with egg noodles and served with sourdough rolls. A tasty meal I will make again!

Great recipe and a hit with my whole family. I used tilapia and seasoned it with pepper and fish seasoning . I used a little less milk and used sharp cheddar and Parmesan cheeses. Easy and ready fast, but still tastes wonderful. I will use this recipe often. I served it with baked potatoes and I think rice would be great too. The leftovers made a good lunch too!

Very tasty, easy/quick recipe. I added garlic powder, pepper and dried parsley to the breadcrumb mixture. I omitted the butter and sprayed the chicken with a little Pam. I skipped pounding the chicken and cooked it longer, like 40 minutes. The only real problem I have with this recipe is that you really need to make 2 boxes of broccoli cheese rice or you won't have enough for 6 breasts unless everyone takes one little scoop and the leftovers are really good for lunch the next day. I used Rice-A-Roni mix and served with green beans. Sometimes I serve with buttered baby carrots which is good too.

These were great. My husband raved over them and my son liked them too. I was a little worried to make them because of all the negative reviews but they were wonderful. I seasoned my chops with Emeril's Essence and pepper and browned them first. I used lower sodium soy sauce -Kikkoman and a couple splashes Lea&Perrins worcestershire sauce.I used Heinz organic ketchup( the best!) and 1/3 cup brown sugar . I added in a sliced shallot with the ginger and garlic and 1/4 cup water. I cooked on low for 6 hrs and didn't need to thicken. Sauce was delish-I served with mashed potatoes, peas&carrots , and cresent rolls. Sooooo easy......what a keeper! Thanks.

The best! I follow the recipe exactly except I use fresh garlic, some of Emeril's Bayou Blast, some Crystal hot sauce (or Tabasco) , fresh parsley and a pinch of sugar. The brown rice takes about 45 minutes to cook in the soup, not 20. This recipe is so great, I always make it for company.

We love this recipe and have made it several times. I do season it more -to the flour, I add the garlic powder, 1 teaspoon salt, I teaspoon Emeril's Essence, 1-1/2 teaspoons of the ground mustard and a generous amount of fresh ground black pepper. I replace some of the water with Worcestershire sauce ( a little less than half Worcestershire, the rest water). I season the soup mixture with a little more Essence, pepper and a pinch of sugar and garlic powder. These are very good! I usually serve them with mashed potatoes and green beans or peas&carrots, but tonight I might serve them with stuffing.

I would not make this again. It was a disaster and was way to thick and bland.

Very nice recipe, but I would prefer a recipe that makes the sweet and sour from scratch as I never have sweet and sour in the house. The jarred kinds just aren't very good.

okay......good flavor but too thick and pastey-not a fan of the crushed tomatoes in here. I wouldn't use this again....lots of better stews out there.

So great and easy! I used 1 packet salad dressing mix, beef broth instead of water, onion, fresh garlic, a bay leaf, black pepper and worcestershire sauce.I toasted the hoagie rolls and melted provolone on them. Everyone loved them , including my five year old son. No leftovers....I will be using this recipe again-yummy!

This was great beef stroganoff and I highly reccommend it to anyone looking for a great recipe. I cut the butter down to 1/4 cup because that seemed like too much. I seasoned the flour with Emeril's Essence and pepper, added 4 cloves garlic , 1 large onion and a pinch of sugar and 1 tablespoon Heinz Organic Ketchup along with the broth and seasonings. It thickened up beautifully and I had no problem at all with it being runny like some reviewers. Make sure you coat the meat with the full 1/4 cup of flour. I simmerede it about 20 minutes before adding the sour cream.I served it over extra wide egg noodles garnished with fresh minced parsley. I have tried dozens of stroganoff recipes and this one stands out as one of the best. My husband said MMMMM after his first bite and said how tasty it was. I'm making this my keeper beef stroganoff recipe and it doesn't require planning ahead like the crock pot recipes.Thanks. If you're wondering if you should try this......DO IT!

So easy, healthy ,inexpensive and tasty! What more can you ask for? I used Hunt's petite diced tomatoes and added minced garlic. Yummy and light...looking forward to the leftovers!

Excellent and easy recipe. It was not too dry like one reviewer said, it was perfect. I added 1 stalk diced celery, a little red wine, a pinch of sugar and fresh ground black pepper to the recipe. I garnished it with fresh minced parsley and served it over egg noodles alongside steamed broccoli and sourdough rolls. Yum! I will be making this again.Thanks!

Delicious and a keeper. I added garlic and green/ red bell peppers and omitted the corn. I topped this with cheddar/mozzarella cheese, sour cream and green onions. My son said it was the best spaghetti ever and he gobbled it up. Great blend of flavors. Thanks!

My family loved this recipe and so did I! It was perfectly creamy and yummy. Comfort food at its best. I used ground turkey and added 1 stalk of celery, onion, garlic, and 1/2 of a green bell pepper. I used seasoned salt instead of the garlic salt and I added a tsp. of chili powder. I used a blend of sharp cheddar and mozzarella cheeses and sprinkled the top with fresh minced parsley. I think the amount of cheese in the recipe is the perfect amount and I didn't think it needed more, like so many others did. This wonderful recipe will be made again and again.My hubby usually doesn't love these types of dishes like I do, but he raved about this one and said he couldn't stop eating it-we fought over the leftovers. Thank You!