I made this with chicken instead of pork and really enjoyed it. The only thing was that my sauce took longer than expected to thicken, so my veggies got very soft. In the future, I would add the meat to the saice and thicken, then add the veggies so that they don't go limp. Thanks for a great recipe!

I thought that this turned out tasting too bland - cream cheese can condensed soup. I did enjoy the texture ofthe chicken when cooked in this method (which doesn't sound right) it is very different than other slow cooker recipes. I would have prefered this with sour cream instead of cream cheese, more seasoning, and some fresh mushrooms. I ended up adding some tomato paste and marsala wine in addition to a whole carton of sauteed mushrooms.

I liked the idea of this casserole a lot. But i found it to be fairly bland. In the end I added onion, more garlic, parmesean cheese, a little balsamic vinegar, some rosemary and way more basil. With the leftovers I ended up adding a tin of tuna and it did make for a great no condensed soup tuna casserole. I wanted to love it, but it just didn't have enough flavor for me.

There is such a thing as good pea soup that doesn't have pork in it. I do like a little bit of a richer flavor, so I added 1/2 and onion and a clove of garlic the the other veggies. One thing about split pea soup is that to get it thick you really have to cook it. Every stove is a little different -cooking time was fine, and so was the liquid amount, you just have to figure out what level simmer you need.

I approve of this dinner! I love having dried cranberries with dishes like this so I added them in. I loved the hint of apricot and was also very glad I tried a new honey mustard dish. Aside from adding the dried cranberries, the only other thing I changed was I didn't have enough dijon mustard (Oh Horrors!) so I used some cpicy brown to finish the recipe. Thanks!

This was really great! I modified it to work in a crockpot - but hands down one of the best cacciatore's I've had in ages! Sauteed the veggies in butter and set aside. Added two chicken breasts, two thighs and two legs to the crock pot, added salt and pepper. Poured in the wine, added the sauteed veggies and italian spices (I had garden fresh basil oregano and rosemary) then topped with one drained can of tomatoes and one undrained can and a can of tomato sauce. I added the extra can of sauce because I needed a little more liquid for the crockpot - but I reserved (like it said i the recipe) the drained juice. And used that with flour to thicken at the very end. 4 hours at high, pulled the meat out and shredded off the bone added back in for another 1 hour on low. it was fabulous and I am thrilled I have so much leftover!

Wonderful!I made these on a 90 degree summer day and the dough was really runny. I was worried about it, because I had to make them like drop cookies. No fear, they still came out beautifully, and two plates dissappeared. Not too gingery, not too molassess-y - perfect!

I had to make baked beans in a hurry, so I didn't quite have the right mix of beans that this called for, but the sauce was wonderful. I ended up using Roman Beans, and both dark/light kidneys. The sauce was nice and sweet, but not too sweet - every one loved it! Thanks for the recipe!

This was quite tasty! Thanks for another great yet simple recipe for roasted chicken

As a true Marylander I can say that this is the best way to eat crabs! Steaming crabs really makes for a superior crab meat (as opposed to boiling them). I like a little less vinegar in my beer mix, and a little less salt. This made for a perfect Eastern Shore 4th of July with some silver queen corn, watermelon, beans and tomatoes!

this is a no fail carrot cake recipe. Very moist, not too sweet - perfect!

This was very tasty! I listened to other reviewers and added a touch of garlic, and used boneless/skinless chicken breasts. The combination of the white wine and balsamic was very nice, and had an enxpected richness. Thanks!

This was very good. I love different marinades to make my summer grilling different and I bet this would be very good on chicken or shrimp as well.

mmmmmm delicious! I served this on top of seared tuna steaks and it was great - I even forgot the onion.

It was nice to see a recipe calling for thighs instead of breasts - and the meat was wonderful! I ended up using this as a topping for nachoes one day, burritos another and as a full entree as well. Thanks for the recipe!

In the end I really enjoyed this recipe, but I did make few changes to it - the cooking times and proportions were perfect, but I decided to add more stuff - green peppers, ginger and some coconut cream to make it a sweeter/spicy curry. Overall, curries should have some flexibility - add a little or a lot of many things to suit your moods and this recipe is perfect for that!

This was a wonderful rice salad! I ended up adding a cut up cucumber that I had leftover and that was a nice addition. Thanks for the recipe!

The flavor was OK, but I didn't like the texture of the ravioli after it was baked. Some of them were a little chewy, some were gummy and some were crunchy.

LOVED IT. I agree that I wanted a tad more flavor than the seasonings indicated - so I added a splash of red wine, some garlic and basil as well as a little worcestershire sauce when I was browning the meat. None of my personal seasoning decisions make this less than as written - I just wanted it to have a bit more kick. Thanks for the recipe!

This turned out pretty good - the dumplings were great (love me some flat dumplings!) I did add carrots and some thyme. I also used homemade stock instead of bullion that was in my freezer and needed to be used up. Thanks for the dumplings!