This is a wonderful recipe as is. However, for a nice flavor boost, try ROASTING the quartered potatoes first. The goal is to get that nice roasted flavor without overbaking so that they still hold up in the casserole. So I roasted at 375 for 15 min, then turned the oven to 'broil' for the last 5 min. Perfectly crisp outside, but not mushy. Then follow the directions as stated. I also added 1 tsp of Dijon mustard because the ham-cheese-potato combo is divine with a little Dijon!

I've made this two times and then I found the "Easy Paella" recipe on this site and made that. I found that I liked different things about both recipes, so I combined them. I think the Paella recipe had better seasonings and used sausage. While the Arroz con Pollo recipe uses tomatoes for an authentic flavor. I basically made this recipe, but seasoned it according to the Paella recipe and used smoked Hillshire farm sausage in addition to chicken. I also found it needed more liquid to cook correctly (for 1 cup of rice) so I added 1 cup of v-8 juice in addition to broth and wine - and I omitted the tomatoes. combining the two recipes gives the best of what both have to offer! Hope this helps!

This is an awesome way to stretch your food until payday. I had a can of Navy beans that I used along with the kidney beans. I also used a Hillshire farms smoked beef sausage which gave this an amazing smokey, hearty depth. I didn't use spinach b/c I didn't have any. But thats the beauty of the soup, it is very versatile! The seasonings were spot-on for my tastes. I used half chicken broth and half beef broth and used seashell pasta instead of bowties. Make this recipe!!

pretty good recipe. I turned it into a slow-cooker meal. I used 3 large chicken thighs (I think dark meat is best in soup because it doesn't dry out from long cooking) and I let them simmer all day in the chicken stock and 1 c. of salsa. This infused the meat with the spices. Then I shredded the chicken. Aside from that, I did everything else the same. Added more salt though. Then at the very end I stirred in 1/2 c. of sour cream because its soooo good when its creamy. Served it in bowls with sliced avocado, crushed tortilla chips, and cheese.

I used pork sausage instead of the tenderloin and broke it into pieces as I browned it. I didn't have the hard cider, and although thats an important part of the dish, I had to use chicken stock instead. I added a dash of red wine vinegar to give it a little twang. Apple cider vinegar would've been better. I added about 1 tsp of sage, 1 tsp of chili powder (my DH loves it on everything!) and a lot of garlic. Then I topped it with shredded cheddar cheese because it looked like it "needed" something when it was in the dish. It was a little naked. All in all, 4 stars. a great dish! Something new to do with pork. A good change from the mundane.

I try to make my own COM soup whenever I get the chance so this was a great recipe for me. A little more effort will yield great results! You cannot even begin to compare the fresh stuff to the canned! i didnt use the entire 1/2 c. of butter as called. I sauteed the mushrooms in EVOO and then later used about 4 TB butter to make the roux to thicken the sauce. I spooned half the final mixture into the casserole dish, layer a couple slices of Kraft american slices on top, and then spread the rest of the casserole on top. It was amazing! Oh, and for a great crunch and flavor, use crushed FRITOS instead of potato chips (they get gummy when you refrigerate the leftovers)

The first time I made these scones, I made a big mess. They came out tasting great, but it was a lot of hassle. This second time, I used the food processor to cut the butter into the flour. (Tip: Dont put all 4 cups of flour into the processor. Cut all the butter into 2 cups of flour and add it to the remaining 2 cups.) I did add about 2 Tb. milk to the final mix to blend it better. I found a dried blueberry/cherry/cranberry blend at the store and it is fantastic in these! I drizzle a little melted white chocolate on top and they're perfect. Oh, and I didn't have a full cup of sour cream, so I used 1/2 sour cream and 1/2 plain mayonnaise and they were to die for!

I'm not sure what "Makes" this recipe, but I think it might be the extra vanilla. I've been baking with butter flavor crisco for years and have yet to make a cookie like this! Delightfully chewy and not too puffy or too flat. I sift a 1/2 tsp. of cinnamon into my flour mixture for a little extra *something*