Oregano in soup is just fine (reminds me of my g-ma's albondigas). This soup was a good starting point for use w/ground beef but something was missing. I'm not an impromptu cook so I couldn't figure out what could have made it a little better. Nothing wrong with it, just could use some more flavor. Cumin maybe? Red pepper? As I said, I don't have a talent in this area. Thanks for the submission idea.

Reviewed On: Nov. 26, 2011

These were pretty ok for a morning banquet. I also halved the sourcream and was happy with the cheese:cream taste ratio. Def. added more potatoes for same amt of cheese. Didn't need the butter though I buttered the bottom of the pan instead. I added powedered garlic & minced onions for flavor & chopped bkfst sausages. I layered the soup mix over the pots then put cheese on top. This was ok but it remained layered & I think I should have mixed the soup w/the pots as the recipe says to. I used mostly thawed pots & still cooked for nearly the whole time. Only spots of the top browned but it remained creamy in the middle more than the outside, maybe because I didn't mix. Dried up a little before serving. I would use these for a morning banquet again. Thanks.

Reviewed On: Feb. 5, 2011

These were just ok. Though I like dense bars, I wish these would have risen a little more. Maybe another egg? Even though I'm not one to like baked goods that are super sweet, these could have been a little sweeter, & I even added a couple pinches of brown sugar more than called for. Just the right amount of chips & a nice texture before baking, easy enough to spread. Think I'll try a blondie recipe next time for taste & a "higher" bar though.

Reviewed On: Feb. 5, 2011