just made this for the first time. I was making this for just me, so I chose a pot roast about half the recommended size (2.5lbs). I then only added in 1 can of soup and 3/4 cup of water. I kept the the one package of soup mix and cooked it for 2hrs. This came out super yummy. I had some left over veggies, so I added those in (celery and red pepper) and also added a can of chicken broth. It seemed to be to soupy so I added in a slurry of cornstarch. I let it cook on high for another 2hrs. I just took it out and it's perfect and super yummy. I'm definitely doing this one again.

Reviewed On: Feb. 3, 2010

I decided to use this recipe after doing some internet research and the chicken came out great! We adjusted the recipe slightly - we used some mixed up salt which included some garlic power and mixed pepper from penzey's spices. We also put a few pats of butter in the skin of the chicken (sim to how you prep a turkey for thanksgiving.) we also put a few shallots into the cavity along with some of the celery.) The turkey came out up super juicey and yummy. We will be sure to use this recipe again!

Reviewed On: Jan. 19, 2009

I've made this baked brie twice now - and it's been a big hit both times. This recipe is super easy too. I've used puff pastry sheets, thawed them out and rolled them out with a rolling pin. I find the sheets that I use to be a tad small for the baked brie rounds that I buy. Also, I've cut the brie round in half as advised in the recipe and used apricot jam and almonds in the middle. Minor tip - spread the jam first then add the almonds. One of those things I didn't think through the first time. I also tied up the loose ends with a piece of twine, that way it kept its shape while baking. All in all, a really great recipe.

Reviewed On: Dec. 5, 2008