This was FABULOSO! Pretty much followed the recipe and the reviews! I didn't have any mushrooms, but had the rest. So, I added diced garlic, garlic and onion powders, red pepper flakes, a pinch of chili powder, and McCormick's Smoky Sweet Pepper Seasoning Blend, which I had purchased for another recipe. I used the new CANDY red onions...oh, so sweet! Because I have difficulty flipping a pancake, I elected to fill 1/2 of the tortilla as suggested [using Kraft's Mexican Cheddar w/ Jalepnos shredded cheese] and baked in the oven. So very satisfying and hopefully, fairly healthy! LOVED this recipe, and will make it again and again! THANK YOU JRBAKER!

I followed the recipe with two exceptions. I'm not wild about soy sauce, so I used equal amounts of light soy sauce and Kitchen Bouquet. I used Olivado Avocado Oil in place of olive oil...I like the milder taste. I have never made better grilled chicken! I had some really thick chicken breasts, and now I wish I had cut them in smaller portions so that I would have had more "grilled" surfaces! Next time I use this marinade, I would definitely do 'ka-bobs'. I would save some marinade to do veggies separately. Congratulations to TaraNicole for her creation! YUM!

YUMMY! A KEEPER! I made very few adjustments. Based on reading the reviews, I used 1/4 cup sugar [or less]; 3 teaspoons white wine vinegar; and low-fat mayo. Substitued chopped sweet red peppers for the tomatoes [hubby doesn't like them] and about 1/2 cup chopped red onion. As a compromise, I used Hormel's REAL crumbled bacon [supposedly 50% less fat than pan fried bacon] and definitely used more than 3 tablespoons! What a wonderful contrast of flavors. This will become my standard contribution to "get-togethers" this summer! PS: It did take a long time to chop the cauliflower into small florets...other than that, it went together quickly. Use a LARGE bowl for ease of mixing or you'll have it all over your counter!

I was in a mad rush, so didn't have time to put the veggies in...just cooked the Boyle's corned beef per recipe. The meat MELTED in our mouths...just unbelievable. I've never experienced meat that tender! This one is a KEEPER! I'm making Reubens tonight with the leftovers!

I, too, have made this cake many times, and my friends beg me for the recipe. I only make one change...I use White Chocolate instant pudding instead of chocolate. This week,for the first time, I noticed the difference in the ounces of the pudding so I used 2 boxes [which totals more than the 5.9 oz. in recipe].So I added a little extra liquid. The cake rose high and fluffy...then collapsed after cooling! However, it certainly didn't affect the flavor and it was more moist [but not pretty!]I'll probably go back to using just one package for appearances sake! If you want to use the 1/4 cup liqueur for the icing, you need 1 1/4 cup confectioner's sugar. This is not a glaze but an icing! So, just adjust your amounts according to the taste and consistency you prefer. Some foods are just better the second day...it's like the flavors intensify. This cake is great warm or cold. Quick and easy to make. Thanks, Michelle! You created a real winner!

An outstanding sandwich! Even my picky husband liked it. I took the advice of other reviewers and used 1/2 the thyme. I used "real" turkey breast and put it on sourdough from Panera's. I agree that you should use a specialty bread for this. The sauce is ample for at least 8 sandwiches. I might try it on asparagus! It was SUPER! I would recommend dicing the onions as small as possible and preparing the sauce ahead of time to let the flavors mellow! A real keeper!

I made this per instructions. However, it had a "sharp" dominate tomato flavor. Maybe I should have added some sugar? Also, I think I would saute the prosciutto longer...making it almost crisp...before adding the garlic and red pepper. I think with a litte tweaking, this is a 5 star recipe.

Lillian, I hope you live another 86 years! And, tell your daughter to submit more of your recipes! This was truly wonderful. I didn't have any celery and only had Smoked Turkey Sausage, but even with those changes, this dish was very very good! Thanks so much for sharing!

Hate to be a spoil sport, but wouldn't make this one again. I read all the reviews and followed many of the suggestions: less butter, more lemon juice, garlic and parsley; used the easy peel shrimp and added Old Bay seasoning; didn't overbake it. We found it bland, and definitely not "eye-rolling"...especially in light of the monetary investment and time consumed to peel the shrimp. I can't figure out why one would leave the tails on the shrimp, either. I served it over linguini and that made it really hard to consume without a mess! Sorry!

THE BEST MARINADE IN THE WORLD! Squirrel should sell this to some famous steak house...it doesn't get better than this! I will try it on chicken the next time!

ABSOLUTELY FANTASTIC! My husband was WILD about this! I carefully read the reviews and did follow a few of the suggestions. I used 3 eggs; sharp cheddar cheese and baked it in an 8" square pan. It did taste even better the second day. This is truly a keeper! Can't wait to fix it again!

My mouth watered when I read the recipe but I didn't quite have the right ingredients on hand. So, I used a fresh cooked chicken breast [I buy bone-in breasts on sale; cook them up; remove the skin and debone them; freeze them in separate sandwich bags and put into one big freezer bag]; Miracle Whip Light, dill pickle relish [easier than cutting up pickles anyway!]and the onion. I didn't have sunflower seeds, but did have a trail mix called "Cranberries and More" that I use for a salad topping. I just chopped it up a little finer. It was WONDERFUL! The second time I added celery and a hard boiled egg and red seedless grapes cut in half. The third time I added chopped red onion too. I CRAVE this salad! It is truly the best chicken salad I've ever eaten! Thanks TARA!

We loved it. Couldn't get enough of it!

Excellent, wouldn't change a thing. Have made it twice now!

My husband went wild over this one. It's quite heavy [I don't own a sifter] and has a strong flavor, but you KNOW you have eaten gingerbread! I made a lemon/powdered sugar glaze to put over it. On the other hand, my grandson didn't like it. Probably the strong taste of molasses. Still, I will make it again! A KEEPER!

3/3/09~I first reviewed this in '04, and I'm still making this with just a few revisions. I substitute cream of celery soup, and add a couple of tablespoons of "Kitchen Bouquet"...Browning & Seasoning Sauce...my mainstay for adding extra beefy flavor [especially to gravies]. I mix it with the soups before adding to crock pot. I've used round steak, and sirloin steak and arm roast...but I would not use the roast again...it just wasn't the same. ALWAYS put the veggies on the bottom. I quarter the potatoes and use baby carrots. I've never browned the meat first and don't think in this case it is necessary at all. This recipe is a KEEPER! Below is what I wrote in '04. Terrific! I added more potatoes and a bag of frozen carrot slices that I put in a colander and ran water over them to soften them up a little. Also, I added a little beef soup base for flavor. I used tenderized round steak. MELTS in your mouth! Due to time restraints, I cooked it 5 hours on high...came out wonderful!

Very good; but I could see there wouldn't be enough sauce, so I halved the amount of veggies and chicken. WHEN I make it again, I will double the amount of cream cheese and milk; and also I would make more pasta. I might spice it up a bit also; but that is just for my personal taste.