Very good, but I felt cooking for 20 minutes would be too long, so I browned on both sides and removed the chicken. I pre-cooked the onions and peppers and then threw all together, including fresh basil and warmed through. The chicken was moist and succulent and definitely not undercooked.

Excellent

I used smoked sausage links which I sauteed and sliced before adding in lieu of bacon. I sauteed the leek in the sausage dripping, used half and half and add'l broth rather than heavy cream and I did add white pepper and nutmeg which I really think added to the flavor of this soup. It turned out delicious. Maybe I would also like it just as well if I made it letter to letter per the recipe but I'm afraid the mad scientist in me took over.

I went easy on the Old Bay, medium diced the shrimp, added finely chopped white onion and English cucumber (make sure to drain the cucumber or your salad will be watery), and served over avocado halves accompanied by Melba toasts and tomato wedges. My husband raved about it. It was a very satisfying meal.

This was very good but I definitely will not add rice next time...made it gummy! I did add frozen peas and that was good. Husband had seconds and seemed to like it, but I was disappointed in consistency.

Used half and half and we loved it. I halved the recipe for two of us..just the right amount. My husband licked the bowl clean!

Wonderful. The corn bread has a wonderful texture and does not crumble and fall apart as most do. I added approx. 2 tbls raw sugar to sweeten and followed another's advice to use an 8x8 pan (I did put oil in the bottom as the original recipe recommended) and cook at 375 till done. Very pleased. Husband loved it.

Husband loved it. I made no changes and will definitely make it again when I have thick chops.

This is an excellent recipe. I had an usually large head of cauliflower so I had to adjust the broth and seasonings but I wouldn't make any changes. Like the fact that it is relatively low calorie/fat. I will definitely try this with other vegetables. Thanks for the recipe.

This is excellent! The meatloaf is not over-powered by the ingredients. I did use the beef/veal/pork combination and made no changes to the recipe and would not make any in the future after having tasted it.

Sounds too simple to be delicious, but it is delicious in its simplicity. Many thanks!

I found this a great way to prepare cabbage. It is very flavorful if you add a little bouillon base to the liquid. I went a step further and added a small amount of dill, some pepper...and a diced potato to absorb the balance of the liquid. Then I threw a can of corned beef in. It was delicious. My husband and I both had seconds.

Excellent. Only changes I made was to use half and half instead of heavy cream, dried cilantro since I had no fresh and no tarragon since Husband doesn't like. What a great recipe! Thank you!

I have made many recipes from this site and have been generally very pleased, but find myself not rating the recipe, for one reason or another. However, I found myself compelled to rate this one! I made no changes other than to add some smoked sausage links. My husband and I were amazed at how wonderful this was!!! And, in the middle of August in California. You'd expect this to be a winter soup, but it was wonderful at lunch time, (along with a smoked sausage sandwich). I made enough to freeze but did not add the peas or sour cream at freezing (will do so when reheating, think that is part of the secret). Anyway, couldn't be more impressed for such a simple recipe. We had an extremely fresh head of cabbage, think that is partially what made it so good. Make sure you make this one!!! Thanks for the recipe!!!

I accidentally left out the salt. Thank goodness because it was plenty salty without it. I added a little red wine vinegar and in the future would only use red wine and half veg oil and half olive oil and reduce the oregano. It is a fairly close match for Good Seasons but needs some tweeking to get there. Overall very good.

Very simple but delicious. We did use it in fajitas and it was perfect. I only marinated 3 hours but was very effective with that timing. Thank you.

I generally prefer Boston clam chowder but since I didn't have many of the ingredients I opted for this one and BOY, am I glad I did! I followed previous reviewer with the bacon idea but about half the paprika. Also since the only suitable bread I had was a couple days past its best, I turned it into croutons, frying in the same bacon grease. I only had canned clams and yellow rather than green pepper and only a little green onions so I added regular onions. This was a HUGE HIT with my husband. He raved and raved about it. Thanks a million for the ideas and input!