This is a good start, but it does not work as-is. First, if your crock pot is large like mine, there is not enough liquid and your meat will dry out. So add at least 1/4-1/2 cup water. I also should have added the honey suggested by a previous reviewer (maybe 1/4 cup) and cut the ginger in half or used fresh ginger, as that was pretty much all I tasted in the end product. Maybe the worcestershire sauce would have helped. Everyone liked it (served over rice) but by that I mean that everyone ate it without complaining. So I might try it again with much doctoring ... or I will more likely just keep looking for a good slow cooker boneless pork chop recipe.

Excellent. Based on previous reviews, I added a bit extra Tabasco (maybe 4 shakes instead of one) and used apple cider vinegar because I didn't have the red wine vinegar. Our guests showed up early, so I didn't have time to make the gravy everyone raved about, but I will next time. I served it with mashed potatoes and the maple-dill carrots on this same site.

Just like KFC! Instead of the bagged mix, I just chopped up two heads of cabbage (minus the cores) and a large carrot as fine as I could and then doubled the sauce part. Went very well with BBQ pork sandwiches (from the crock pot).

I just made these as part of "breakfast for dinner" and it was so easy but so good. I baked three large potatoes in the microwave earlier in the day so they would be cool and ready to work with at dinner time. Also, in addition to salt and pepper, I added a bit of my favorite seasoning mix. I will do this again.

This was a major hit. In Romania, I haven't been able to find heavy cream or whipping cream, so it was pretty hard to find a good cheesecake recipe. But this is it. I used crushed Belgian ginger cookies for the crust. This is a very easy recipe, too. A big hit at the potluck!

If you like the cakey kind of cookies, these are OK. This batter was so gooey that I couldn't roll it into balls like the recipe said, and the only substitution I made was using crunchy peanut butter instead of creamy. Maybe that did it, but I still prefer the more traditional version of PB cookies.

This is now my yellow cake recipe. I have substituted butter for shortening, and it works fine either way. Perfect for cupcakes!

I have made this several times now, and it always comes out great. The only thing I change is that I usually make it with regular potatoes instead of sweet potatoes because I don't think the sweet potatoes add anything. The garlic and onion pretty much overpower them. And I try to make it with the biggest pork roast my crock pot can handle because we shred the leftovers and make BBQ sandwiches the next night. You've gotta love such a simple, easy, delicious recipe.

Why do I keep trying alternatives to pumpkin pie when nothing is really as good as the real thing? This recipe is just fine, but mainly it just made me want to make a plain cheesecake and a pumpkin pie separately and have a slice of each. If I did make this again, I would follow the previous reviewer's suggestion of adding an extra block of cream cheese and cutting the topping in half or skipping it altogether.

Perhaps the main problem is that I don't have a bread machine, so I just mixed with my hands for 6-8 minutes. Or maybe 70 degrees for the milk is not warm enough. Either way, these didn't rise as much as I thought they would, and then they took a lot longer to cook than the recipe says. They weren't bad, just more trouble than I had anticipated, and not spectacular as far as the taste goes. They did just fine for the Thanksgiving rolls, but I am still looking for an easy, yeasty sweet roll. So I won't be trying this one again, unless maybe I get a bread machine.

This is a good recipe, but not a sweet tooth's favorite. I took previous reviewers' advice and added some brown sugar, some raisins, a bit extra cinnamon, a dash of nutmeg, and another quarter cup of oats. Then for lack of time, I baked them in a 9x13 pan as bars. They were definitely tasty, and were perfect for my situation because they were so quick and easy to make, with simple ingredients I had on hand. But this goes in the "in a pinch" category, not in the "all-time favorites, everyone-asks-for-the-recipe" category.

What I love about this recipe is that it is so easy to adapt. I didn't have the canned soup, so I just made a thick white sauce and spiced it with my favorite spice blend. I also took a previous reviewer's advice and doubled the tuna, but for the sake of my small children, next time I will probably double the tuna but increase the other ingredients because it was a bit of tuna overload for them and took much coaxing (i.e., offering more of the onions from the can) to get them to finish every bite. I will be making this again!

Nice and simple!

In Romania, this is not cooked quite as long as this recipe says, and it is called mamaliga. We serve it with sour cream and/or feta-style salty cheese on top. It really is this simple, and it is a nice (and quicker) alternative to mashed potatoes.

I made a few adjustments based on what I had: 1 cup frozen chopped spinach, a few handfuls of frozen green beans, only one zucchini (it was huge), star-shaped pasta, only 1 onion, and dried spices instead of fresh. I also added a pound of browned ground beef to satisfy my hubby. But basically, it was the same combination as this recipe, and it was really good. I highly recommend this if you're looking for a good, traditional minestrone.

As I put it in the oven, I thought, "This doesn't have enough spices in it. It's going to be bland." But it wasn't! It was a really nice side dish, tasty without overpowering. I used a Monterrey Jack type cheese, and only about 1.5 cups (all I had). I also used day-old bakery bread, toasted in the toaster oven, but the 4 slices of that looked like too much bread, so I added another half-cup of zucchini. Oh, and at that point, it looked too dry, so I added a second egg. But even with all those adjustments, it came out very yummy. I also used an 11x17 pan, based on another reviewer's suggestion. I highly recommend this! It was an excellent compliment to a simple marinated, grilled chicken breast.

Based on earlier reviews, I doubled the recipe (It easily made 24 that way.) and added 1 teaspoon vanilla and an extra cup of strawberries. (That would be 1/2 tsp vanilla and a total 1 1/2 cups strawberries for the recipe as-is.) It was a hit! My kids loved them, and my husband and I enjoyed them with coffee. I think the extra strawberries made a difference, plus they were really ripe and sweet. Remember, they are muffins, not cupcakes. But still, they are very yummy!

I didn't have the soup, so I just made a thick white sauce with butter, milk, and flour, which I then spiced with the parsley plus -- based on other reviews -- balsamic vinegar, Worcestershire sauce, and my favorite seasoning mix. I may have added a bit too much Worcestershire, but overall, the result was fantastic. I also used potatoes instead of carrots (again, just what I had). The gravy/sauce from this was just fabulous. I served it with a loaf of crusty bread for dipping, and that was my favorite part! So I think it is all a matter of what spices/flavors you like, and being sure to include those to make this recipe a bit better.

Very good! My apples were chopped tiny, but they didn't fall apart when I whisked it, so I just ran it through the blender and it was fine. It makes me wonder if I really do need to chop them so finely next time. Anyway, it is delicious and I will be giving jars of this as Christmas presents.

I am going to try this (scaled down of course) on chicken. But for turkey, it didn't add much flavor considering all the work peeling garlic. It made the house smell GREAT, but the drippings had a citrus-y flavor, which crossed over into the gravy, and that wasn't so great. If you can get mojo criollo marinade where you live, just buy a bottle of that and use it.