I really can't figure out how 2 of the recent posters had this come out "dry". It is just about impossible for anything done in a crock pot/slow cooker to come out anything but moist and tender.....even the worst cuts of stew beef!! Maybe they did not actually do it in the crock pot/did it in the oven instead?? Now.....onto the flavor. Since a number of the previous posters DID feel the need to boost the flavor with some added seasoning: I made it as written plus also sprinkled the pork roast with onion powder and ginger as a couple of previous posters suggested. I only had about 3/4 of a cup of cranberries on hand but I did have dried cherries in the cupboard so I did half cranberry and half cherry. Hubby ate a LOT of this and even my daughter who is not fond of pork had 2 helpings.

with minor changes to boost the flavor...same ones as previous posters.......used chicken stock instead of water a bay leaf and an extra clove of garlic. I also added chicken to mine just because I had leftover bits from a roasted chicken the night before and this was a good "home" to toss them in!

Five stars!! These were great. I let it rise twice...the first before filling and again after.Super light crust!! You can really just pick whatever filling you like. We did one with Italian sub coldcuts (ham/cappy/pepperoni/salami) and provalone cheese and the other with veggies, cheddar, basil oregano and garlic. It will be back soon...... I too agree that Mozzella would be more authentic Italian than cheddar. As it happened what I had in the fridge today were provalone and cheddar........so that is what went in it. The cheddar was quite good with the veggies though.

One word: Yum! I made slight changes/still great. Since the previous posters all thought it had more than enough oil I used 2Tb too. Since the soy gives it an Oriental flair I used sesame oil....and for same reason I used rice wine vinegar instead of cider vinegar.

I liked it, didn't LOVE it. I am still trying to figure out yet what exactly it IS I would change to bump it up a notch. After reading the previous reviews I think maybe using chicken or turkey broth would help....and maybe the black beans and cilantro too. I only used 1/4 tsp of the cayenne since hubby doesn't love spicy stuff...but that wasn't really the issue. I have a bunch of leftovers. I think I will try adding the beans and cilanto to them...... Update>tried doctoring the leftovers. Much better! Added another tsp of cilantro, a can of black beans, a pkg of creamed corn, and 1/4 tsp each of chili, cumin and coriander. This version was a big hit...

As is it only gets a 3 from me. Since previous posters thought it too thin and bland I made it with mushroom gravy instead of beef broth from the get go. I also did not think meat in a "hot cream of mayo sauce" sounded appealing so I sbusituted 1 c of sour cream for a 1/2 SC and 1/2 mayo. The rest I made as listed and tested. It was still bland. I added a bullion cube for more beef flavor....let that dissolve in there for a bit and tasted. Better, but still not enough. I added 1 tsp. of Worchestershire sauce. Now it has some flavor. The sauce was a little thin initially but by the time it got poured over the noodles and sat a little bit the noodles did take up the extra liquid so that was not really a problem. Hubby did really like it in the end...but it had a lot of stuff added to it too.

these are good. I can never quite get a cocoa based recipe to come out as rich as a melted chocolate based one...but many times I don't want to be bothered with the double boiler and melting down chocolate. This is quick easy and good. Probably the best cocoa based bownies I have tried.

As Is this is a "good starting point" but it did not get 5 stars as (like most of the other posters) I had to do some doctoring. I only give 5 if I love it As Is. This is too heavy and too bland As Is. With a few changes however it is very "improveable". Without changes it is too thick (not creamy..."gloppy") with undiluted condensed soup and sour cream: I added 1/4 of milk to thin it down to "creamy". I used cream of mushroom soup since my kids don't like 'shrooms and I can hide them in tiny bits that way...but this does not change the flavor. I think any canned cream soup is going to work about the same (celery, chicken, 'shroom etc) as a base. My big issue (thickness aside) is that it is too bland. Since I had my shrooms in the cream base I sauted onions and celery in the butter. Increased the salt and pepper from 1/8 t0 1/4 tsp. Tasted, still a little bland...added 1/8 tsp of onion powder and gralic powder. NOW it is something that will pour instead of PLOP over the noodles and has some flavor.(I also added baby peas just because my kids love peas and it makes it healther with the added veggies.......but that is personal preferance/does not affect the flavor).

Mabe it needs a boost or to marinate longer....but as instructed I didn't taste much marinade flavor. It was not bad....it's just that what I tasted was mostly "tuna" and "grill".....not much of the marinade flavor.

Great flavor! The only thing we will change next time is using a bit less filling in the chicken. For the kids it was too strong on the feta/herb taste with that much cheese mix rolled up in it....so next time I will go lighter on the feta mix in the middle. With the potent flavor it does not require a lot!

As Is: has too much onion overpowering the tomato. To adjust to my taste/make it a personal five stars (it will be sticking around with a couple changes) I cut back to half an onion. To make the texture smoother I put everything except the spinach in the blender

I made it as is.......the only thing I changed was to add an extra 1/4 cup of water since the batter seemed a tad dry.

This was a hit but being a burrito it is crying out for a dollop of salsa too!!

Five star flavor!! We like our sauce *thick* and this was a little too thin for my taste. Next time all I will do is cut back on the water a little bit...but it will be back!

I always add some crumbled bacon for flavor and usually add either slivered almonds or water chestnust for crunch. I gave it a 4 "as is" since I do change it. I have used a dash of Worchestershire sauce (not soy) in mine in the past. Since it "ain't broke" I don't think I will try the soy instead.

I made small changes based on what I already had around the house (red salsa and flour tortillas....which roll easily!!!) and it was a really quick and easy dinner on a busy night. I imagine it would also lend itself well to adding chicken. I had leftover black bean soup from last night so the pair was a hearty non meat meal.....and we are not even vegetarians. Between this and the hearty bean soup we were healthy and didn't even miss the meat!!

In my first try with this I used both sherry and cider vinegar. Still not enough flavor. The original got 4 stars for good body and texture but too bland on the flavor.I had a lot of leftovers so I took the advice of previous posters and added more spices to my leftovers. MUCH better! I added 1/4 tsp each cumin, coriander, chili powder, red pepper flakes and paprika.It's not a lot of spices at 1/4 tsp.....just enough to make a *big* difference.

I have been using this for years. Can't really improve on it.

very flavorful. For my tastes it had a bit too much sodium though. I will make it again but would probably cut the salt in half.

Great flavor. As some other posters noted, this does make a lot of sauce for the amount of carrots. Next time I will halve the amount of sauce so less butter is wasted in the bottom of the pot at the end.