This rice was fantastic. We eat a lot of brown rice in my family and I've been looking for different ways to prepare it and make it more flavorful. I did make some changes to this recipe to kick up the flavor and make it healthier. I sauteed chopped onion and chopped fresh mushrooms in a small pat of butter and a little EVOO until tender and then added that to the mix of ingredients. I also added a couple of cloves of minced garlic and omitted most of the butter and all of the salt. Let me tell you how unbelievable the house smelled!! This recipe was very very good! It isn't very quick but it is a good recipe in the winter when you're already roasting or baking dinner in the oven.

When I saw this recipe I thought to myself "I have to make this." Not because I thought it sounded delicious or because it was the perfect recipe I was looking for but simply because the combination of ingredients seemed so strange. I was definitely skeptical but trust me this recipe is fabulous!! It was even better the next day as leftovers for lunch. I didn't use the ham just because I didn't have any but other than that for the most part I followed the recipe. I highly recommend this recipe, don't let the mix of ingredients scare you off you will be pleasantly surprised.

I gave 4 stars because this is an awesome Base recipe and so easy. I read a lot of the other reviews and adapted many of the ideas. I saueteed 1 large chopped onion and 1 package of mushrooms in EVOO with a little bit of butter until theedges were getting browned. When they were just about done I added 2 minced garlic clovesnad just cooked until fragrant. I added the sauteed mix to a bowl with 1 can of Golden Mushroom soup, 1/4 C water & 1/4 C lowfat milk and some spices: 1tsp dried thyme, 1/2 tspn oregano (or Italian Seasoning) 1/2 tspn ginger, S&P and a few dashes of hot sauce. I seasoned the pork chops (boneless sirloin chops) with a little garlic powder, onion powder & S&P then sauteed the pork chops lightly on both sides in the same pan. Placed the chops in a baking dish and poured the soup mix over them evenly and baked covered for about 30 minutes then uncovered for another 10 minutes. The great thing about this is the Deeeelicious sauce!! I made a pot of brown rice and added the leftover gravy to the rice for my lunch the next day & it was soooo good!

I just made this for dinner for the 1st time. I used slightly less A1 Steak Sauce than called for. I also sliced a small to medium size red onion and placed the chicken over it, this made a nice addition to the meal. As another reviewer suggested I halved the chicken breasts and sauteed them to just brown the outside a little. I LOVE capers so I probably more than doubled that part. Next time I will use less butter - at least 1/2 of what is called for. I had also just made another recipe and had just a little bit of chicken broth left so I added that to the pyrex pan as well. I do not have a clay pot, the pyrex covered with foil worked just fine, the chicken was perfect, not dry at all. I enjoyed this dish, it was quick, easy and all ingredients are in the house already. I will make again, Thanks for the recipe!

WOW! When I read this recipe I was more than skeptical but the raving reviews lured me in. Let me start by saying I am absolutely a chili snob. I made this today and was pleasantly surprised. I did a few things different, I browned about 1/2 lb ground beef with 2 cloves of minced harlic and added that to the pot. I also thought I had bought Ranch Dresisng mix when I actually bought Ranch Dip mix, I almost ran back out to the store but it was too late, the snow was already falling hard. I used about 3/4 of the Taco Seasoning packet and about 1/2-3/4 of the Dip packet. As i was tasting it I added slightly more taco seasoning than dip mix because I felt it tasted a little too tangy (maybe because it was dip & not dresisng), I also added about 2 tspn of chili powder and a pinch or 2 of crushed red pepper flakes. It was quick, simple and surprisingly good. My husband even loved and he is a BIG fan of my usual chili, he ate his with some totilla chips and mine was plain. Also, I didn't realize until we were done eating that I totally forgot to add the onion. I will definitely make this again - with the onion and with dressing mix instead of dip mix to see if there is a difference between the two.

I read A LOT of the suggestions from other reviews so I knew what I was getting into. I prepared everything the night before and I did use less milk than what was suggested, I also used Pepperidge Farm cinnamon swirl bread. I cut down on the sugar by about 1/2 and used a mixture of light brown sugar and regular white sugar. I used frozen (thawed) blueberries which were just fine with chopped pecans, you wouldn't even know they were frozen. The flavor of the blueberries was perfect paired with the sweetness. I gave the recipe a 3 because because I still ended up with a soggy center and crispy edges even with an extra 10 minutes of cooking time. Had I left it in any longer the edges would have burnt not to mention we would have all been starving :) I would love to give the recipe more stars because the flavor was very good but I don't want have to work that hard to figure out the right measurements by trial and error over and over again. Chances are I will try this recipe again with some different measurements. Oh Yea, DO NOT forget to grease the pan, Trust me, I speak from experience. :)

This was one of the easiest and most delicious recipes I have ever made. I did add fresh garlic, ginger & a little pepper to the marinade. I also added slightly less mustard only because it was really really hot - almost unbearably hot!!(& I LOVE hot food). I did the marinade & the sauce the day before so all I had to do was put the pork loin in the oven and 20 min before it was done just steam some veggies for a side - Amazing. This will be added as a regular staple to our dinner menu.(**UPDATE** I have made this recipe now probably 8 times - I find it is crucial to make the mustard sauce the day before to allow time for the flavors to merry - it is still delicious & one of our household favorites)

I adore these perfect simple easy little appetizers. I have made it in the past splitting the meat in 1/2 Jimmy Dean sausage and 1/2 ground beef. I use the boxed toast crackers found in the cracker aisle but have also had tehm on the cocktail rye bread slices, both are super good. The crackers tae 1 step out becase there is no need to toast them. Always a big hit! This can also be used as a deliciouos filling for stuffed mushrooms.