I think I would have enjoyed this one much more if the rice was warm/hot when mixed with the other ingredients. I used artichoke hearts in place of the avocado, as I couldn't find a nice ripe one. After tasting the dish before serving, it needed something else, so I added some of the oil from the artichokes, a little red wine vinegar and extra salt & pepper. I did love the mint flavor in this and thought it was a nice addition.

This was soooo good, but I can't rate it a 5, because I don't think it would have been nearly as tasty without following the suggestions of the #1 reviewer here, "Chuck". I made this recipe based on his review... the only thing I would change is to cut the ketchup, A-1 and worcestershire sauce by half, as it was too strong with a whole TBSP of each

4.5 stars for texture and 2 stars for flavor. I thought the sauce was quite boring and the flavor of the pork chops definitely needed something. I will use this cooking method again (yet cut back on coooking time- 30 mins without sauce and 15 minutes with the sauce), but I will have to play with the seasoning for the chops (I'm thinking paprika, a little cayenne and black pepper) and try to come up with something different for the gravy. As is, it's really just okay.

AWESOME! I doubled the sauce and made about 10 oz of linguini and thought it was a perfect ratio. After adding the wine and broth, it took about 10 mins to reduce... and then after adding the cream it took about 10-12 mins to thicken. Served with grilled chicken and asparagus (simply brushed with olive oil and kosher salt and broiled for 4 minutes... so good). With a sprinking of fresh parmesan and parsley, it looked amazing and I was thrilled that it tasted as good as it looked! Thank you, Ann!!

Without changes, this is definitely NOT a 5-star recipe. And everyone that rated it a 5 star made tons of changes! I don't get that! Anyway, instead of a whopping 1/2 cup of flour, we pureed 2 cooked potatoes and 1/2 can of corn... then we we added the clam juice, we only had to add 3 tbsp on flour to it before mixing it in. Also, omitted mushrooms and added a can of corn when we dropped the fish. And used 2 cups fish stock, 1.5 cups chicken stock and 1/2 cup of cream. It does need a LOT more seasoning, so we doctored it up with salt, pepper, old bay and cayenne. I think worcestershire would give it a nice flavor and depth too. Thanks for the base, but be prepared to do some "tweaking".

Very good for an easy, surprisingly tasty dinner. I like to put my tater tots on the bottom and pour about 1/2 cup of KETCHUP over them. Then I mix the ground beef (cooked with a little onion, garlic and green pepper, and seasoned with salt, pepper, paprika and cayenne) with the crm of mush and crm of celery and about 3/4 cup of milk... along with a can of corn. I didn't use the french fried onions, but I sprinkled the top with shredded cheddar. My boyfriend does not get too excited about this "midwest" sort of fare, but he actually really liked it... and went back for seconds!

This is almost the same potato salad I made this weekend. I used all mayonnaise (about 1 cup) instead of sour cream, added 1 T of yellow mustard in addition to the dijon, added about a tsp of worcestershire, a tsp of fresh lemon juice and used FRESH dill, instead of dried (1/4 of a cup). I also think it's easier and faster to cube the potatoes before cooking... boil about 15 minutes.

UPDATE! My orignal review was a five, but I just made it again and realized the first time I'd forgotten to add the spices before dropping the dumplings. I wished I'd done it again this time, 'cause there is WAY TOO MUCH CELERY SEED. It is completely overpowering. Don't add it at all, or add only 1/4 tsp or so. Here is my review the first time around when I didn't add the celery seed: This is a really delicious, easy recipe. I doubled the sauce mixture (to 2 cans of soup, 29 oz of broth and 1 c. of milk), as did want more veggies in this dish and needed more liquid. So I cubed potatoes and carrots (about 1.5 cups each), boiled them for 10 minutes and then added them to the chicken soup mixture with a cup of peas (canned) just before dropping the dumplings. I also added black pepper and parsley to the dry ingredients of the dumplings for color and taste.

Only changes I made were to use 1 can of black beans and one can of corn... and I cooked on low for 7 hours. I thought this came out great, and will plan to serve it over brown rice next time as another reviewer suggested. I usually don't "do" sweet potatoes, but they really fit this dish. Thank you!

I would have guessed by the taste that this had a lot of fat, but the small amount of light cream cheese and parmesan gave this great cheesy flavor without a ton of calories. I mixed the sauce in with whole wheat rotini and left out the chicken, because I served this as a side dish to cajun chicken. I will definitely be making this a couple times a month. Thank YOU!

Great, healthy recipe. While the quinoa was cooking, I heated a little olive oil (about 1 Tbsp) in a skillet and sauteed the garlic (1-2 cloves) and a medium chopped zucchini. After the zucchini softened a bit, I added a can of fire-roasted tomatoes (drained), a can of chickpeas (drained) and some red pepper flakes. Once the quinoa was done I stirred it into the tomato/zucchini mixture and added the lime juice, cumin, salt & pepper, and the parsley along with about 2 tsp of fresh cilantro.

I was less than impressed with this one. The flavor was a sourish honey mustard. Usually I agree for the most part with the recipe's reviewers, but not this time. I won't be making this again.

Needed some tweaking... after adding fresh mushrooms, the artichoke brine, a can of fire-roasted tomatoes (not drained), and a few splashes of balsamic, there was plenty of liquid, but it was a bit too thin, so I added a cornstarch slurry (cornstarch and water) which thickened it up very nicely. Also added red pepper flakes and capers and topped with fresh grated parmesan... And I had seasoned the chicken with salt and pepper before cooking. It was unique, savory and healthy with these changes.

Very nice delicate flavor and just the right amount of spiciness from the cayenne. I used a pint of milk and a pint of half & half to cut done on fat and also added 1/2 tsp of Old Bay and 2 tbsp of cooking sherry. Great addition to our Valentine's Day dinner!

Definitely omit adding salt... with the ketchup, it is salty enough as is... and I am not sure why you would want to use reduced-sodium chicken broth if you're adding salt anyway... hmm. Other than a bit too salty, we really enjoyed this flavor and definitely plan to make it again!

My rating is for the cooking method only, as I made my own version of BBQ sauce. The cooking time is just perfect and the breast came out so moist and delicious. And the BBQ sauce infuses the chicken with so much flavor while it's in the oven. I loved this and will definitely make it again.

Delicious! I used Laughing Cow garlic & herb cheese wedges and also sprinkled a little feta, italian seasoning and pepper. I stuffed the chicken with roasted red peppers, artichoke hearts and capers and then drizzled the butter and dipped in bread crumbs. My guests' plates were clean!!

I really loved this with a few additions... I added balsamic, minced garlic, green onion, roasted red peppers and artichoke hearts and also used low-fat italian dressing. Sprinkled servings with a little feta and it was an amazing side dish. So fresh and perfect for summertime

This was really rich and delicious. Even though I used a very large sautee pan, the scallops would not have fit with the asparagus and mushrooms, so I set aside and cooked the scallops by themselves. And I know in Italian cooking, you're not supposed to add parmesan to seafood dishes, but I thought it needed it. Also sprinkled a little fresh parsley... and served with sauteed spinach w/ garlic & onion. It looked and tasted great!

Delicious! After adding the spinach, I thought the sauce was quite thin, so I thickened with about 3/4 cup of marinara and a slurry (2 T of cornstarch mixed w/ 2T of water). Before serving, I topped with green onions & feta and enjoyed with a salad, bread and white wine. Truly fantastic dinner... thanks so much, submitter!