A good way to use up duck!! If I make again, will slow cook the duck as other reviewers suggested. Made with breast meat only, still was a little tough. The gumbo flavor was great, nice heat, good texture.

Really like this...followed recipe exactly. The reason I gave 4 stars is because it needs a little extra kick, something to give the flavor more depth, to make you say, "YUMM!!!"...next time will add more wine and maybe some heat.

A pork chop with ZERO seasoning, put on the grill, tastes better than this recipe. Very bland. We were bummed because we wasted 4 beautiful chops on this one.

We loved this! The italian ssg adds a ton of flavor. I used Bertolli sauce instead of making it. Tripled the parm (what can I say, we love cheese!)and sliced up and sauted fresh mushrooms in butter, red wine and garlic vs the canned ones. I actually made 2 pans and froze one, using only 2 layers in each.

Good. I will thin out gravy next time- not enough milk.

Loved it! . .Fast and easyBy far my favorite way I've ever prepared salmon. Love the balance of sweet, tangy and texture. Followed recipe exactly- 5 stars in my book!

Very tastey! I will add more fresh rosemary and probably some parsley next time. We preferred eating without the bun...delish with horseradish and the dijon mustard.

Made for Easter...cheers for horseradish!Loved what the horsey did for a classic recipe! A definite keeper, will use again and again. I doubled the horseradish- if you are an HR fan like we are, I would add the extra.

Simple combo of flavors and texture....fast and easy recipe. I used the spaghetti sauce and added fresh herbs and garlic....good flavor but will try layering (as other suggested) next time to prevent the cheesy brick on top. Will also add a more sauce.

This was hands down the best chicken salad I've made/had. Loved the texture and crunch, excellent flavor. Will be my house standard from here on out.

Good basic recipe but needs some jazzing up. I have made several times and these are the tweeks that made us all go YUM!!!Brown the hamburger with onion and garlic, use 1 can cheese soup and 1 can cream of mushroom (or cream of chicken), season the veggie/soup mix with some garlic and onion powder, Layer as directed but add a layer of cheddar cheese on top of the veggie layer and below the tot layer. Lightly season the tots with season'd salt. Serve wtih Franks Red Hot Sauce- oh so good!

This soup is delicious! I give this a 4 simply because I heeded all the advice of the trusty reviewers which made for a great soup. I used fresh broccoli and cauliflower, 1/2 of a block of light Velveeta (which was plenty), a can of lowfat cheese soup and added garlic. The soup has a smooth creamy texture and is rich and full flavored. It was a hit- next time I will add an extra cup of milk as the Velveeta still dominates the flavor a bit much.

My husband made this and we both agreed-5 stars all the way! He followed the recipe to a T....marinated for 4 hours and tossed them on the grill. Every bite was teriyaki dee-lish! A marinade we'll use again and again.

Loaded with flavor and easy-breezy to whip up! I gave this a 4 because if followed as written its texture is a bit too chunky/not pasta coating friendly as a sauce. Next time I will blend as others suggested. I used 3 cloves garlic, 1/2 and 1/2 vs. cream and served over italian gnochi with garlic toast and a ceasar salad, great color and taste combo.

5 stars coming right up! Excellent taste, color, consistency and texture. If you chose to double up on the veggies and rice be sure to add extra chicken broth (at least a can) I added an extra 2 cups of chicken broth -it would have been crazy thick if I hadn't. I didn't have slivered almost so I toasted a cup of whole almonds and then chopped them- it really adds a neat dynamic to the soup. Loved the nutty-ness. Feel free to be liberal on the sherry and curry- they play the biggest part in the flavor. I was making multiple soups at once and didn't have a stock pot available so used my electric skillet- it worked great and found I could control the boil and simmer parts of the recipe as easier, if not easier than on a stove top.

EZ and Pleaz-EE! I followed the directions as written (next time will take some hints from the trusty reviewers) but cooked it in a crock pot on low and added liquid smoke which was key in giving it that smokey bbq flavor. We served it with Famous Daves Tex Pit BBQ sauce on kaiser rolls- a great combo. Next time I will definitely return to crock after shredding and let it re-absorb some of the au-jus...the meat got dry quickly but had great flavor. All in all- a definite recipe to repaeat; my hubby loved it and I froze half in the au jus for a snowy-I don't want to cook-day.

We loved this! Made a few alterations; added fresh chives, used red onion instead of yellow and added approx. 2 T. honey. Also added broccoli florets. I tossed the shrimp in a few shakes of soy sauce and garlic powder before cooking. Was a perfect combo of spicy and sweet. I served it over brown rice; the rice tamed the spice just enough- but was still very flavorful. My hubby was crazy over it!

We used fresh walleye and grilled in tin foil verses microwaving. I also added some fresh thyme and used half the butter. Very classic taste, an easy dish that you can modify in so many ways.

Wonderful nutty, robust flavor. Great texture. It holds true its name,it was a snap to put together. I used 1 cup basil and 1/2 cup cilantro; it gave it a bit of zip which was delicious. I used 1/2 cup EVOO and an extra clove of garlic and tossed in grilled chicken tenderloins. I plan to use this one again and again!

This recipe is full of tangy flavor and delicousness! I used 5lbs of meat and still had more than enough sauce and flavor. I slow cooked the meat overnight; it was extremely tender and shredded perfectly. A definite keeper of a recipe. Thanks!