Quite good. I used grape tomatoes, which I chopped in a food processor with a half an onion and the basil. I'm a huge fan of the sweetness of grape tomatoes, and it went very well with the grape tomatoes. I used a Riesling, which seemed a good choice. Also, I baked this in the oven at 450 for about 30 minutes; 20 minutes was not long enough.

This was quite good. However, the amount of broth seemed a bit in excess of what I needed; I ended up having to strain the last cup or so of liquid out to avoid the rice getting mushy. Also, although I normally love zucchini, it got a bit bitter in this recipe. I also pre-steamed the green beans a bit, which was probably a good idea.

My pork chops were small. I doubled everything, and it worked out fine. I also browned the chops, then placed them in the oven, topped with the apples and sauce, then baked at 350 for 30 minutes, covered, and uncovered for 10 minutes. It gave me time to finish up the rest of the meal.

Tasty and yummy! I skipped the olives (not a fan) and used grape tomatoes rather than cherry, but otherwise followed the recipe almost exactly. I did double it, and I'm grateful I did, because the leftovers have also been numtastic! At the end, I removed the chicken to a covered plate and boiled down the sauce for about five minutes, to thicken and concentrate the flavor. Fantastic! I served it with roasted vegetables (tossed in olive oil with kosher salt, garlic and fresh rosemary) and mashed potatoes.

This was an incredibly easy and tasty, dish. I did use real garlic, and I rubbed the rosemary/oregano/garlic/olive oil mixture on the chicken before baking. I covered the chicken and potatoes for the first 30 minutes, then uncovered for 45. I also added grape tomatoes and sliced crimini mushrooms 30 minutes in. (I probably should have drained off the fat as some people suggested, but I was too lazy.) Very, very yummy, and it smells so divine in the oven!

Like everyone else, I used this recipe as a starting place. I used thyme and sage rather than poultry seasoning, and cut down on garlic powder. After browning the chops (I used rib chops) and removing to a plate, I sauteed sliced apples and onions until they'd softened, adding chopped garlic for the last couple minutes. I then added the chops back into the pan and topped with a can of cranberry apple juice concentrate (rather than apple, to give it a little more zing). I baked, covered, for 20 minutes. The chops were flavorful and moist, and the apples and onions with sauce were great over egg noodles! I served this with steamed broccoli and cauliflower, although it would also be great with green beans.

I'm giving this five stars with the caveat that I meddled with the recipe. Like others, I used chicken broth instead of water and bumped it to four cups. I also used the cream of chdicken with herbs soup to include a little more flavor and with chicken thighs instead of breasts, because they're better suited for soups and stews. The chicken thighs did take about 45 minutes longer to cook than the recipe called for. I also made the dumplings from scratch and included Italian seasoning in with the flour. I also added a couple teaspoons of corn starch when I added the peas. I was grateful for the extra broth because most of the liquid boiled away by the time it was done. It was extremely yummy!

Absolutely delicious! The lamb was flavorful and falling off the bone, and my guests asked for the recipe. I didn't have the "too much liquid" problem, either, except that my 5-qt Dutch oven was simply not big enough for all of the liquid plus the lamb shanks. I only used about 2/3s to 3/4s of what was listed. (My lamb shanks were on the large side.) I just boiled it down for about 20 minutes and it made a yummy thick sauce -- very rich. I used a zinfandel, and there was no overwhelming wine taste after the liquid was reduced. Incredible!

I made this with chicken thighs instead (which I think slow-cook better). And that way I didn't have to pre-cook anything. Turned out wonderfully! The apple taste is there but not overpowering, and it gives a nice new taste to chicken stew.

I cooked this in a large casserole. In my case, there simply wasn't enough marinade/sauce, so although the potatoes were yummy, the sauce didn't really reach the chicken, and thus neither did the flavor. I think I will try this with a bigger pan next time, or marinate the chicken first.

I made this with a bone-in pork loin. Per everyone's suggestions, I used whole-cranberry sauce rather than jellied and added garlic, salt and pepper. I cooked it on high for five hours, and actually, it may have cooked too quickly. But it was still moist and very good. Perhaps the saucy flavor didn't stick as much with the pork as I was expecting, but I boiled the sauce down and added corn starch to make a thicker gravy, which was good. I have little tolerance for overly sweet dishes, and it was not overwhelming sweet for me at all.

I was looking for a good recipe for using potatoes left over from Thanksgiving, and this turned out wonderfully. But I have to admit that I usually use a recipe "just as a starting point." In this case, I made a few changes. First, I used my crock pot -- six hours on medium, adding the cheese/milk/ham for the last half-hour. I added carrots and garlic and sweated all the aromatics before adding them to the pot. I also added a can of corn (drained) and used chicken broth instead of bouillon and water; I also added about 50% more broth because of the extra vegetables. Finally, I substituted 1/2 and 1/2 for half of the milk. The final product was really good, though, and this recipe gave me a very good starting base.

Very good! The chops ended up tender and tasty! I mostly followed the recipe, except I used a cup of reduced-sodium beef broth instead of the bouillon (thus avoiding the extra salt problem -- you can always add more at the end), and I sauteed onions, mushrooms, and a couple cloves of garlic, chopped, along with the pork chops.

Fabulous and easy! I cooked this up in about 20 minutes and served it in burrito-sized tortillas with some salsa and sour cream. If it's served as a main dish, and you're hearty eaters (like us), it's more like five servings; this recipe made five big burritos for us.

I couldn't find a lamb shoulder at my local grocery store, so ended up using a leg of lamb cut into stew meat instead. Leg of lamb, being a tender cut, is not recommended for stew. The good news is that, despite that, this stew turned out wonderfully and got two rave reviews from the lamb-loving Aussies at dinner that evening. Otherwise I deviated only slightly from the recipe. I used my crock pot (five hours on high) and added additional potatoes (six medium-sized). It turned out wonderfully! I can only imagine it would be even better if I'd had a cut of meat more suited to slow, wet cooking.

I followed this recipe almost exactly (something new for me) and it was ... wow ... incredible. I served it at a party, and got rave reviews -- two people even asked for the recipe! Based on the feedback of others, I started out with only 1 tbl of sugar, then added more to taste. The end result was probably close to 2 tbl. I also added a bit of lemon and lime zest to the dressing. Warning: I think this recipe ends up closer to 10 servings. I had to make it in my huge wooden salad bowl, because even my largest mixing bowl wasn't adequate. By the way, this is even better after a few days, when the flavors have time to fully meld. I usually make this at least two days ahead of time.

My husband loved this salad. I had mixed feelings. I didn't think it had enough dressing, so I ended up adding some balsamic vinegar. And the leftovers certainly didn't store well (not that dressed salads normally do). But it is certainly worth making again. I omitted the eggs and used baby spinach for the greens, which worked out really well.

Unlike everyone else, I don't want more "sauce." I've made this numerous times, tweaking the recipe as I went, and this is the finale recipe I've ended up with: I usually make this with 3 lbs of stew meat (my stores sell in 1.5 lb packages). I double the onions and Worcester sauce, and substitute half beef broth, half decent red wine for the water. I use half cream cheese, half sour cream, and add sauteed mushrooms with the dairy at the end. At the same time, I also add about 2 tbl corn starch mixed with water, to thicken. That seems to be the ideal recipe for me. Just enough sauce to cover the noodles or rice, without being too much.

My version of this turned out spectacularly. I added a bit of garlic and some nutmeg, paprika, and sage (per Shepherd's Pie II) for flavor (yum!). I also beefed up (hehe) the ground beef mixture with 8 oz mushrooms and 1 sliced zucchini. For the gravy, I used 30 oz, part brown and part mushroom, which was more than enough. For the mashed potatoes, I used three envelopes of garlic mashed potatoes (1 1/2 boxes), which seemed the perfect amount. I also used shredded cheddar cheese. One warning: even ignoring the fact that I added some additional ingredients, I'm not quite how this is six servings. Mine ended up being more like 10 or 11, and we are not skimpy eaters.

Ever bought the "home mix" of that great corn cake you get at the local Mexican restaurant, and, when eating it, thought, "Yuck, this doesn't taste anything like what I'm getting at the restaurant?" Well, this corn casserole does taste like what you get at the restaurant. Yum! I made it with the Double Crust Bean Pie (from this site), and everyone loved the meal! The only change I made was to bake it in a 2.5 quart Corningware casserole, since I only had 8x8 and 9x13 bakeware. I added ten minutes onto the baking time, and it came out perfectly!