Yummy and easy! I marinated everything for a few hours before skewering. I would have added balsamic vinagrette, but a person at the party is allergic to it. Instead, I found a squeeze bottle of balsamic vinagrette glaze at the store and used it as a dip. Big hit! I realize I could have made the reduction myself, but time was of the essence and I did not want my other food to smell like vinegar! Anyway, wonderful finger food for a party!

This is delicious! I'm making it today for the fourth time. Even my husband loves it and he hates my cooking! I sub sour cream for cream cheese because I can't stand cream cheese, add diced onion and sliced mushrooms and extra pepper. You know, today was the first day I actually READ the directions (oops)...I have always put the soup in at the beginning with whole boneless breasts and cooked it on high for a few hours. Then you don't have to shred the chicken, it just falls apart. Yummy on cold nights and reheats great for lunch at work the next day(s)!

This was completely excellent! I followed the recipe except for a little extra pepper! Next time, however, I will follow other's advice and put the crock pot in the garage to cook, it really does smell horrible while cooking! But it tastes fantastic!

Completely yummy! I followed the recipe exactly, except plans changed unexpectedly, and the meat ended up marinating for 3 days before we had a chance to cook it. Needless to say, it was "melt in your mouth" tender! Great ginger flavor (I used fresh ginger). Next time tenderloins go on sale, I'm making a couple and throwing them in the freezer!

Fantastic! First time I ever made this, a favorite of my husband's. I've never cared for this dish, but I loved this recipe! My husband actually ate two bowls full! I switched on can of soup to cream of mushroom and added some spice, black pepper and cayenne pepper, that's it. He said, as a fan of the dish, he would prefer the "strips", so next time I'll try that. This is definitely a keeper!

Holy Cow! This is fantastic! My first attempt at rum cake, and it was a huge success. I've never had such a moist cake before. I used Cap'n Morgans and pecans, since that's what I had on hand. I also doubled the glaze and cooked the rum in it to void the alcohol. I'm going to make this again for a pot luck at work this week! Yummy! Update: I have made this several times now, and have found it best to let the glaze sit for about 10 minutes to really blow off the alcohol taste. Of course, if you want the taste, go for it;)

This is really good! I will be making this again very soon. I skipped the bread and added breadcrumbs instead. And used half the tomato sauce and a few tbsp of ketchup in the meat. I did not put any sauce or ketchup on top, since I don't like ketchup in my gravy! Superb!

This is excellent! I'm a new cook, so take what I say with a grain of salt (so to speak!) I made this for a potluck at work, and it was gone before anything else on the table. I found out at the last minute that my cottage cheese was bad, so I substituted sour cream, which, apparently, was fine! I also addedd grated bell pepper for some extra flavor and color. Plus a bit of hot pepper sauce. I did cook the potatoes and butter for 30 minutes prior to adding the other ingredients, as others suggested. I will say, the butter does not mix well if you grate the potatoes the night before and refrigerate them. Next time I will plan differently, and probably butter the pan, like some suggested. Also, I will add fresh black pepper next time. Definitely, there will be a "next time", though! (also, I used 8 eggs and sharp cheddar cheese!)