We enjoyed this very much. I did substitute 1/2 cup sour cream and 1/2 cup milk for the heavy cream. Also, we like the texture of the potato chunks, so instead of pureeing the soup, I just added some potato flakes, which thickened the soup instantly.

Reviewed On: Aug. 3, 2009

Yum! My husband and kids loved these. I found that I needed to bake them for about 14-15 minutes though. In my oven, 12 minutes wasn't enough.

Reviewed On: Jun. 4, 2008

Based on other reviews, I was expecting this salad to be really great, but I had to doctor it up quite a bit. I originally made it as written, but the dressing was too salty and vinegary. I doubled the sugar, and it was much better. I also added a can of drained mandarin oranges and some lightly steamed broccoli to give it some color and liven it up. Still it was just OK.

Reviewed On: Jun. 4, 2008