My changes included boiling a whole chicken with herbs de provence, carrot, onion, celery. Cool and debone chicken. Save strained broth. Saute 1 md onion in the 2 TBLSP butter and add about a cup of frozen sliced celery. To that I added two cans of cream of chicken soup, and about 3 cups chicken broth, and two cans of mixed vegetables/drained. Brought to simmer and put in slower cooker. Added rubbed sage, thyme, kosher salt, pepper, and 1 Tablespoon sherry. Carefully added my cubed cooked chicken, wanted to keep bite size chunks. Once the mixture came to a slow bubble again, I added the rolled and sliced biscuits froma 20 oz can and thought it was way too much. Left that on high for 2 hours. Dumplings cooked just fine, but as expected, too much! Chicken part was very tasty, but would have been bland without the added seasonings. Strongly recommend sauteeing onions in the butter and celery before putting the slow cooker. Good base recipe...four stars. :) UPDATE: the dumplings I dug them all out . Added bit more broth. Will serve this over split, fresh baked biscuits. Will make again WITHOUT the dumplings.

Easy and delicious! Made this last night and used what I had; the changes included 20 oz ground turkey and an entire large can of Muir's crushed tomatoes. I had reduced the red pepper flakes to one teaspoon but later decided the two would have been just fine (not too spicy). Everything else I followed exactly. Roasting the squash in the oven is much better than the microwave (more of a roasted flavor). No extra butter is needed...keep it healthy, it's delicious as is!

Delicious! This was my first attempt at Mongolian Beef. I followed this recipe as written with the only exception of halving hot chili oil and red pepper flakes (cannot tolerate overly spicy food and I followed previous review comments). Will definitely make again. Heck, I never even bought swiss chard before, but oh my! This is a must make!

Quite tasty prepared as is, which is what I did. My daugher sprinkled on about a tablespoon of homemade bacon bits that I always keep in the freezer, and she said that pushes up the rating to five starts. For me however, I was aiming for a vegetarian dish. Will make again. :)

The frozen bone-in breast was too big for my little cooker, so I opted for the 3# frozen boneless breast (butterball). I added 1 Tblsp butter to the bottom of the pot, the breast (string still on), and dumped on the dry soup mix. Cooked on high until temperature of bird registered 170. It came out super moist. I was surprised at the amount of fat. Flavor wise, it needed a kick. Maybe I'm just use to the gobs of gravy I use to eat (not anymore). I think I'll try this one again, bigger crock pot and the bone-in bird, and follow suggstions by other cooks. I'm happy to have the turkey for future meals. Will be freezing pre-meausred portions. Love the simplicity of the crockpot.

I'm not a fan of cauliflower, but it was SO cheap I couldn't resist! I went on my quest to find an alternative cooking method and found this soup recipe. It was new and different for me, and as it turns out, a great choice. I made it following the recipe as close as possible. My changes (based on what I had availabe) were using water and better than bouillion stuff; also, 4 skinny old carrots that lurked in the bottom of the vegetable drawer, nonfat milk, about 10 tiny white potates scrubbed and skins left on, and only 1 teaspoon of sherry (I've done sherry in soup before and thought it overwhelmed it, so opted for just a HINT of it in this soup). This soup is a very tasty use for cauliflower. I really like it.

Delicious! Very sweet, but with the hot spicy turkey chili I made (Doc's Chili from Biggest Loser program), they were fabulous! I used 1 cup of canned corn, well drained, and that was good, but would have been great with the whole can (I needed a little corn for another recipe). These aren't for someone on a low calorie diet, but if you make mini muffins and restrict yourself to one, you can have decadent comfort food. Thanks Lisa K for posting this recipe!

I did not like the tomatoes prepared per this recipe. Learning from another recipe online, I added 2 Tblsp butter, 1 medium onion thinly sliced, 3/4 cup chopped celery, scant 1/2 cup chopped green bell pepper, 2 tsp sugar, 1 bay leaf. Salt level was fine. I simmered in the crockpot on low for 8 hours. The butter smoothed out the acidic tomatoes. Original recipe gets 2 stars, and with changes above it gets 5 stars. (Prior to preparing the original recipe, I had quick peeled the tomatoes and deseeded them).

I messed this one up. I was trying to cook with a printed recipe without my eyeglasses (bad idea). I halved everything, and for beer, used hard apple cider from Moose's Tooth (Anchorage). I thought the apple hints would be perfect. That was all good, but where I screwed up was not draining the sauerkraut. Oooooh doggy that is some tartness in that crockpot. I'm going to try again with the other rope of turkey kielbasa, better quality kraut, some apple, and prob the hard apple cider. My dish as prepared needed some sweetness, more than I had added, that's for sure.

I loved this chocolatey delight! I had a Tex-Mex party last night (chili) and this was a great cake choice. I had never made sheet cake before, but followed the recipe exactly, had ALL my ingredients measured and lined out, then went for it. PERFECT!! As reviewers suggested, I sifted everything. If there is anything I do differently it would be to cook the frosting just a hint longer. To avoid having it set up too fast on me, the moment I saw bubbles in the mixture, off it came from the heat and then POURED over the cake. I was afraid it was too runny, but in a few moments it started to thicken. *whew* So maybe remove from heat 30 seconds to a minute after it shows those first few bubbles. My 10x15 sheet pan was the dark non-stick type, so I lowered my oven temp by 25 degrees and grabbed it out after 20 minutes. It was PERFECT. Leftovers today are awesome. Coworkers get to polish it off tomorrow (Monday). Yum. A definite recipe for future chocolatey creations. The 10x15 does make alot (duh?) so will try a smaller size next time. A tiny piece goes a long way.

For a quick appetizer, this was a good recipe for frozen meatballs (Costco). I used a pound and a half of meatballs, and think two pounds would have been better. Plus, as others reviewers state, cut back on the sugar. I've got leftovers from the party last night, and with a little more this and that, I'll eat them over white rice. Couldn't find bavarian style kraut, so used kraut with wine (otherwise followed recipe exactly).

For a quick, simple turkey chili, this is it. As a fan of turkey chili, however, this one didn't rate five stars with me. I am praying the flavors with come together a little more in the next 4 hours. I have it in the slow cooker (double batch) and guests arriving at 7 p.m. I followed the recipe exactly (minus the cup of water) and just am not convinced it's the best. I even put in a teaspoon of cayenne pepper. Ooooh doggy it's got some heat! Good thing I got the Texas Sheet Cake V for desert!!

Like the previous reviewer, this was opportunity for me to use bits and pieces of produce in a unique soup. I like it! I scaled the recipe down to 2 svgs and was able to create the recipe with the exception of brocolli cuz I didn't have any, but found some pieces of spinach leaves in the bag o' salad and they did just fine. My zuchini was on its VERY last leg, but I was able to salvage about a 2-inch piece, perfect. Had one small, old tomato...used that up too. My chicken and broth was from the lemon and herb roasted chicken (this site) that I made yesterday. I had boiled the carcass while I was working on other things in the kitchen, picked it clean, added a teaspoon of bouillon. I feel like a created a free meal with using so many little tidbits. Many people would have thrown away the produce scraps, but just trim off any icky parts, freeze little bits, set aside a tablespoon or two of onions next time you chop 'em, and you can put togther something like this in a snap. Granted, it's only 2 servings but they are full bodied, nutritious, and very tasty. It would easily make 4 appetizer servings, or 2 dinner servings like I did for me. Give it a try! Definitely worth it.

Scalloped potatoes without milk, way cool. I made them according to the recipe, using water mixed with "better than chicken" bouillon base for the chicken broth. This potato recipe is inexpensive and very tasty! I read where folks add cheese, isn't that potatoes au gratin? Want more flavor? toss in some herbs. I served these potatoes as a side with Lemon and Herb Roasted Chicken (this site) and steamed fresh carrots. Next time I make the potatoes, I will omit the salt if I use the bouillion stuff. Delicious. (Updating: I didn't care for the leftovers the next day. Next time I'll make only what I can eat that night).

Whole chickens were on sale for 77 cents a pound. This was the recipe I chose to help me take advantage of a great deal, and wow, what a tasty lil chicken! Followed it to the T. Served this with scalloped potatoes (also from this site) and a spinach/strawberry salad. Nice.

I think I might steal previous reviewer's comments about using frozen bread dough. I slaved all afternoon on these things, and admittedly, by my own fault because I'm not an experienced baker, they didn't come out as perfect as I had imagined. Still delicious, just too rich for me but that doesn't mean the recipe is off, just means I've learned I'm not a big cinnamon bun fan. I'm not convinced they're worth all the effort. One big one is 1/3 my caloric intake for the day, and ...um..no nutritional value really. Ah, but one day of sinful eating? it was a nice treat.

I'm not sold yet, but darn close! I've never attempted a recipe like this, and have worked with yeast breads only a couple times, many years ago. Creating this recipe was more of a lesson for me (I was simultaneously making the Cinnabon recipe on the other side of the kitchen). I thought the english muffin recipe, or atleast the yeast, failed me miserably. The first rising just wasn't happening, but I figured I'd roll 'em and go with the flow. I used a 3 inch biscuit cutter, and placed my rounds as directed. They didn't rise either. I was JUST about to launch them into the wastebasket and thought, oh heck, give it a shot. I did ONE in a cast iron skillet, ever so slightly greased, and it puffed up!! How cute! My dough n stuff may be off, but they sure do look pretty!! After it cooled, I split it in half and put it in the toaster oven broiler, oh, and it was soooo nice when it came out. The others are on the griddle as I type this... Even botching this recipe, they still come out lovely. I will make again, learning from my 'mistakes' (once I figure out what I did wrong?) A 4-inch cutter would be better. And, um, unfortunately, I am SO stuffed from the cinnabon I ate, that I could only take one bite of the english muffin. I'm sure it will taste MUCH better in the morning.

Five stars because the recipe uses common pantry items and taste so good! I wanted to follow the recipe exactly, but I couldn't ignore previous comments. I am CERTAIN it would rate 5 stars with or w/out the adjustments. First thing I did was change servings to 2 and printed the recipe. My alterations(1) one large breast cut in half and pounded to uniform size and thickness (2) Mixed full amounts of flour and herbs then split mixture in half, reserving the other half for another day. (3) Used 2 Tblsp butter and 2 Tblsp canola oil. Heat fats in pan until bubbling subsides. (4) Dipped chicken and sauteed 2 minutes each side. Dipped again and sauteed until nice dark golden brown and removed to a plate and kept warm. (5) Sliced 4 mushrooms and added to the hot butter pan and sauteed for a little bit. (6) dumped in last of flour from the dipping dish and browned the flour. (7) Added the recipe's liquid ingredients and let all that simmer on low while I prepared side veggie. (8) When serving, I put 1/2 cup rice and pushed it around to cover a lot of plate, chicken breast on top, then a generous amount of sauce over chicken and rice. Loved the crust of the chicken. This was a perfect dinner for two. There is sauce left over (for potatoes tomorrow). On a final note, I had made herbed long grain and wild rice, but plain rice would have been better. I omitted capers cuz I didn't have any capers and zest just wasn't needed. This was a really nice dinner for two!

This is a terrific recipe and with the suggestions by SVROSS on 2/6/2004 the cookies are so, so good. The suggestions were to add 2 teasp. of baking powder, ½ teasp. salt and 2 TABLESPOONS of vanilla. I was using unsalted generic butter, so thought the addition of these items were a good choice, and my vanilla was imitation flavor, so…ya…dumped it in. I used extra large eggs, dark brown sugar, Pillsbury all-purpose flour, and generic semi-sweet morsels. My eggs and butter were at room temperature (mind you that I live in Anchorage, Alaska). I baked on shiny insulated sheets. Each pan was cooled thoroughly before placing dough down on them. It was trial and error to find the bake method that worked for me. When I make these again, and I WiLL make them again, I’m going to make the cookies bigger and chill the dough beforehand, it was a little tricky to spoon the dough onto the sheets, and I like to keep them uniform in size and appearance.

This is a great way to cook country style ribs, they came out perfect. The ribs were on sale this week, plus it was the end of the week and they were in the clearance bin, so for $2 a pound, I got 6# (a GREAT price for Anchorage, AK). Great recipe and method for this cut of meat. Thanks!