Every year at Thanksgiving, I try a new recipe for stuffing/dressing to prevent predictability. They are always labor intensive, time-consuming and well worth it. I haven't picked a loser yet. This year, I chose this recipe. I followed the recipe exactly and made it as a dressing. If you like a mushy dressing, it will need more moisture. This did not turn out dry but I added two extra ounces of broth and kept it covered until the last minutes. The apples and plumped raisins really stood out, but the overall flavor made everyone pause after the first bite and their complements made this positively deserving of five stars. Thank you Teri!

I'm rating this mostly for the stuffing. It was beautiful and tasted wonderful. I used about 3 cups of whole fresh cranberries. My 9.5 lb. crown's center was not open enough to stuff so I made it as a dressing. This was my first crown pork. I decided to roast it under a foil tent, crown down at 325. After 3 hours, I turned it crown side up and covered the bone ends with foil. I had to kick the heat up to 350 and it had to continue cooking for two more hours to reach 160 (before resting). The next time, I will begin it at 350, then down to 325. This is not your ordinary pork chop dinner. The meat was succulent and the stuffing festive and delicious. Thanks for all the raves this fabulous meal got for me. As for cooking temps, I always have success with a slower roast.

This was just okay. I wished I had pounded and marinated the chicken and if I ever make this again, I will add a ton more chopped green pepper and onions to the rice mixture. I used a mild salsa to top the chicken, but I would prefer medium. It was just kind of bland.

I was frantic for a quick and easy recipe as my other cranberry did not turn out as expected. I chose this one. As most of the reviewers pointed out, this was runny, but the flavor was great and the color was beautiful. Adding a touch of grand marnier is ingenious. If you want a more gelled sauce, simply cut the OJ to 1/2 cup! Once they start popping mash them with the back of a spoon. This will gel in just a few hours in the fridge. As it is, it is more of a delicious cranberry preserve - very spreadable for sandwiches!

I'm giving this 5 stars because it enlightened me. I never thought you could prepare scalloped potatoes without tons of milk, cream and/or butter. I made this yesterday for a test drive. I used light margerine, and I took all of Shauna's suggestions (except the bacon bits) to season it up a little more. This revised recipe is proof that scalloped potatoes don't have to make you feel guilty, and they lost nothing in taste. Fresh garlic makes the difference. Delicious!

Oh my, I've never been the first reviewer! I made this yesterday. I love these kind of dishes because they're so make-aheadable. This was quite good. I liked the texture as compared to the typical runny mashed squash sides. There's a spice missing to make it stand out though, but I haven't figured out what it is yet. I liked it enough to make it a keeper for this veggie, but it needs a little more ooomph - but not butter or cheese, please. Try it and let me know!

I made these today. I was very excited about upscaling burgers on the grill, and I still am. I (charcoal) grilled them for 5 minutes each side, and that was too long (I suck at grilling). While they were cooking, I could see the bleu cheese oozing out of them - delish, but I didn't want them to be raw in the center. I doubled the bleu cheese and no one could detect the cheese flavor. To make matters worse, two major supermarkets did not have fresh chives, so I had to use dried. Therefore, I am rating this recipe a 4 until all my ducks are in a row. I will do these again, and will update my review. I am certain that with fresh chives and grill training, they will be superb.

This came out really, really well . Very pretty, and everyone commented. However, with all these cold, mayonnaise-based salads, I always cut the mayo in half and use a light sour cream for the other. To me, it makes it creamier and a lot healthier without sacraficing taste. Everyone appreciates it, too. With the added mustard, it is really perfect. I salt (everything) very lightly and sprinkled a really good layer of pepper over the potatoes. Also, I used only half the eggs. The celery adds a welcome crunch. Make a big batch so you can enjoy it for a few days! Thanks Dee.

After reading reviews, I formed a loaf and placed it in a broiling pan to drain as it cooked. I followed the recipe exactly, but added chopped onions. This meatloaf was MUSHY. The flavor okay, but I don't know what the cheese added other than calories. If I can give you just one tip, just use 1 egg! It's the 2 eggs that made it mushy. By the way, I baked it at 375 for an hour, fifteen minutes.

I served this at a family cookout last Sunday with steaks. I used 5 lbs. red bliss potatoes, and decreased the cheese to 8 oz, with another two oz on top. Thanks to reviewers, I used cheddar, all sour cream, no olives, and a full lb. of bacon. The bacon in and on top of this casserole makes this superb. I cut the potatoes into large dices, skin on, and boiled them to near done. I was delighted that they tasted like the had been baked, not boiled. It was a tad dry, likely due to less cheese, so I will increase the sour cream the next time so they will be creamier when going into the oven, and there definitely will be a next time. A wonderful side dish, that upscales your typical Thanks!

Rarely do I try a recipe where the "Most Helpful" comment by a reviewer is negative, however, I needed a "dump and go" meal for today as I was trying to give my kitchen a fresh coat of paint. I have never cooked with the cheddar cheese soups before. I used only 3 large chicken breasts. The sauce was a good consistency to top extra-wide noodles, but like other reviewers, I found that it created a bad aroma while cooking, and was not only bland but what taste it did have, didn't agree with any of us. If you like canned and instant foods like Kraft mac & cheese, etc., you might like this. It tasted like an "instant" meal. Will not make this (or buy canned cheese) again! Sorry Chris.

I knocked a star off because the bleeding of the color from the eggs onto the bread took away from the presentation a bit. I died the eggs the day before and kept them refrigerated until the last minute and they still bled like crazy BUT without the bleeding, it would have been a beautiful centerpiece to the table as guests sat down. Also, 25 minutes in the oven tops! And this made wonderful, and I mean wonderful bread.

I used two pounds of boneless chicken instead of 3, and two cans of cream of chicken soup - I didn't have celery. One can of soup would have been enough for two pounds of meat. I also used a smaller, deeper baking dish so the amount of stuffing was perfect. I also added plenty of seasoning and chicken granules to the boiling water, and added diced onion to the chicken stove-top stuffing. With all the seasoning, the taste was great - delicious. This would also an excellent use of leftover turkey and homemade stuffing. Served green beans and cranberry sauce on the side.

I needed a quick bbq sauce fix to marinate, then cook 1.5 lbs of boneless pork ribs in the oven for tomorrow. I chose this one because I had all the ingredients and it sounded good. I scaled it to yield 8 - just the right amount for this meal. I wish I had made more. I followed each measurement exactly and love the result, especially for this. A perfect taste/texture for an overnight marinade and cooking. Thanks. It's a keeper for sure.

This is very good, but I think the liquid to veggie ratio is off. I would double the veggies, and I added corn and garlic, too. I used one of the cups of milk mixed with the corn starch to thicken the broth before adding the rest of the milk because it needs to boil to thicken and milk-based soups tend to stick to the bottom of the pan!

If you are looking for a healthy, low-fat dish, this is it. Great recipe for humble Holiday overeaters! It was tasty, filling and great if you're cooking for one (scale down). I used cubed uncooked chicken and sauteed it right in with the squash. Thanks.

Wonderful recipe John. I used it on pork for a fabulous glaze. Will try with turnovers very soon. Thanks!

I loved the texture of this bundt. It was a little heavier than a cake but not as heavy as a pound cake. The Bailey's (what else?) taste was very subtle, if at all. The nuts under the glaze made it particularly pretty. I do like the cake mix/pudding cheat for a change. It was quick and easy and the lack of a heavy frosting didn't send everyone looking for a sofa 20 minutes later. Thanks Sue!

This recipe is a gift to corned beef lovers. First, it solves the mystery of what's in those little spice packets (that mine didn't have included), then it added the perfect complement of oranges, onions and celery steamed in with the spices to create a wonderful, flavorful meal. Thanks to ASTAARA's review, I chose to drop the temp down to 250 degrees as I, too, was using two 2.5 lb. flat-cut briskets. Covered tightly in foil, it cooked for 5 hours. I used my crockpot to boil baby red potatoes, carrots, parnips and boiling onions and added a little of the spices to the water. The cabbage with apples was wonderful too! I don't make this meal often, but today's results have set the standard as high as it gets. Thanks!

Well, the concensus on this bread was that it was very, very good. It does taste like biscuit, but that's what to expect from a bread without no-yeast. There are two things missing from this recipe that we feel are essential: 1/2 cup of raisins (which I added) and 1.5 teaspoons of caraway seeds (which everyone reminded me that I didn't, but should have). I flattened the ball as one reviewer suggested and cut a big X on top and it came out looking beautiful ... heavy, but beautiful. It is BEST lightly toasted with jelly or preserves, but great as is. Thanks MP.