Made this last night and chilled overnight for 24 hours....everyone RAVED about it today! I followed the recipe exactly except I only had regular pie crusts on hand, and I added a bit more vanilla and cinnamon. Next time I will try the graham cracker crust. My guests loved it so much, I had to give the recipe to four people! I finally found my go-to Thanksgiving dessert....thank you so much for sharing!

I was planning on making this for breakfast on New Year's Day for a couple of guests that were going to be staying with me. Unfortunately, my guests were not able to come, but fortunately I still made the quiche, and it was INCREDIBLE! Over the course of the next 2 days, I ate the entire thing MYSELF! I didn't change a thing except to add an extra egg and bake the pie crust for a few minutes before adding the egg mixture. It cooked perfectly, and wasn't runny at all. I will definitely be adding this to my regular brunch rotation. Thanks for the fantastic recipe!

One of my all-time favorite recipes! My mom has been making a version of this since I can remember, but she puts more veggies in hers...corn, peas, carrots and broccoli. She also used a jar of alfredo sauce instead of sour cream, but the sour cream is a nice change. Fantastic take on one of my favs....and SO simple too!

Very good recipe! I used chicken breasts instead, and low-sodium soy sauce. The chicken falls apart when you remove it from the slow cooker, but that's ok, that just means it's super moist and juicy! I make this at least once a month and get rave reviews!

Love this recipe! I have been making the slow cooker version (which is a goopy mess) for so many years that it never occured to me to just bake it in the oven. This version is SO much better! I am tossing the other recipe and replacing with this one. Thanks for sharing!

I am giving this recipe 5 stars simply for the fact that I made them exactly as directed and they came out wonderful...didn't change a thing, and several people asked for the recipe! However, I can't submit my review without pointing out that this is the EXACT recipe that's on the back of the bag of Gold Metal flour I used, minus the shortening. I wonder how this recipe got approved for allrecipes.com with credit being given to Sue W. and not Gold Metal.

Great recipe! I doubled the rosemary and garlic thanks to others sugestions...I had no idea I liked rosemary so much! I also used a bit less olive oil than called for to lighten the recipe up a bit, couldn't even tell! Nice change from the standard onion soup mix potatoes that are the norm in my family. These potatoes definitely needed salt, but the recipe is a keeper nonetheless!

Wow, I am SO impressed with this recipe!!! I was worried it would be too salty, but it's absolutely perfect! Because I am a mushroom hater, I left then out (Yay, extra sauce for the chicken!). I also followed others advice and omitted the flour. Other than these changes, I made the recipe as written. The chicken was super moist and had exactly the right amount of flavor! I will definitely be making this many more times, and look forward to impressing guests with it as well! Thanks for the great recipe! :) UPDATE 4/16/09: I made this again tonight, but threw in sliced zucchini in place of the mushrooms, and added a little bit of flour at the very end to thicken the sauce a bit....WOW!!!!! Best version yet...can't wait to try it with other veggies now! By the way, the balsamic reduction is absolutely wonderful paired with a glass of Chardonney....it compliments the all of the flavors prefectly!

Wow Wow Wow! I can't say enough about these waffles...they are better than any I've had in restaurants! I made these last night, cooled them, then brought them to work today (I feed everyone homemade breakfast every Friday!), and my co-workers devoured these! They are even great warmed up in the microwave! I didn't do anything differently except I used skim milk and added a tiny bit more vanilla than called for. Everyone is still raving about them...even our warehouse guy just came into my office and assured me that whoever I marry will be a lucky lucky man because of my waffles...this one is most definitely a keeper!

Great recipe! I tinkered with it ever so slightly, as other reviewers suggested...5 eggs instead of 4, less butter and ham, more croutons...and knowing me, probably more cheese! The resulting casserole was very yummy! I used seasoned croutons and mild cheddar cheese, but it might be interesting to use different flavors to mix it up a bit. I think I might even try bacon next time instead of ham! Thanks for the recipe!

Funny story about this meatloaf...I made it last night when I got home from work, using cheap, fatty ground beef that was on sale. When it was done cooking, the loaf was literally floating in grease. I tilted the pan over my sink, and holding the meatloaf in with a spatula, proceeded to drain the liquid....along with the ENTIRE meatloaf...into a dirty, soapy sink. I was devastated! I made it again tonight using lean ground chuck and it made ALL the difference in the world. No draining necessary! This recipe is everything I expect a meatloaf to be. I think it is even better than my mom's (but I would never tell her that!). The only thing I will do differently is maybe make a bit more of the ketchup mixture/topping. Other than that, this is the perfect meatloaf recipe!

Eh, not great, but not bad either. I agree with other reviewers that the wine flavor was almost overpowering, even after I baked it for an hour. I used a really good cabernet, so maybe next time I'll use a not-so-heavy wine like a pinot noir, or use a mixture of wine and chicken stock. I also used 1-1/2 packets of gravy mix, and the dish turned out WAY too salty for my taste. I only had onion on hand, but I'm not sure it even added any flavor to the sauce. I will attempt to make this again, but will definitely brown the pork before I bake it. Sidenote ~ the gravy was excellent served over broccoli though!

Great recipe! I didn't do anything that differently except to take other reviewer's advice to add a little garlic powder and use egg beaters. I also sliced mine a bit thicker, as I wanted a more substantial side dish than a snack/appetizer. Wow, this really turned out fantastic! I can't wait to try the thinner "chip" version! Will definitely be serving this one again.

I made the recipe as written, and I regret to say I don't think I'll be making it again. The only thing I did differently was substituting Cream of Chicken soup for the mushroom soup. I didn't use low-fat anything, and I still didn't find it as flavorful as I thought I would...just kind of blah. If I ever did make this again, I would definitely take others advice and brown the chicken first and garnish with some fresh parsley...this dish definitely needs some color, and a little more garlic couldn't hurt either!

For years, I've been making a similar recipe handed down by my grandmother, and this recipe never fails to impress. I made this last week for our office St. Paddy's Day potluck and everyone loved it! Most had never heard of Colcannon, but they all wanted the recipe! I even made a vegetarian version without the bacon and got rave reviews from that too. Thanks for keeping up the tradition Diane!

I just made these for dinner tonight, and all I can say is WOW! Scallops have never been so easy and foolproof! I halved the recipe, didn't use shallots or nutmeg and sprinkled with just a bit of the breadcrumb/olive oil mixture, and it still turned out fantastic. This is definitely a dish that will impress...I can't wait for the opportunity to serve it to guests!

Great recipe! I've been making the other "Crustless Spinach Quiche" on this website for quite some time and had been meaning to try to make a lower-fat version. This one is really good! I followed the recipe almost exactly except I didn't have broccoli or mushrooms. I did add a bit of salt, but it's probably not needed. Next time I will definitely try it with broccoli, maybe saute the onion in a tiny bit of oil and mix up the cheeses. I thought the cream cheese was a very nice touch! It's a keeper for sure, and will replace its less healthy evil twin recipe....at least most of the time!

Fantastic! I only use Parmesan since I don't usually have Romano cheese on hand, and it still tastes fabulous! I make this 2-3 times a month...definitely a keeper!

I have to agree with other reviewers that this soup was kind of bland. I ended up adding an unhealthy amount of salt! The peanut butter is an interesting addition that gives the soup a different flavor. I omitted the potatoes since I didn't have any on hand, but other than that I followed the recipe exactly. It's not a bad recipe, and is definitely a great way to get your servings of veggies, but make sure to keep the salt shaker next to you!

I loved this recipe! I'm a big fan of basic recipes that are great on their own, or can be tweaked depending on my taste or mood, and this one definitely fits the bill. I didn't make any changes at all except to use a mixture of shredded cheddar and shredded mozzarella, and instead of vegetable oil, I sauteed the onion in unsalted butter. It turned out wonderful! I will definitely make again and can't wait to experiment with ingredients!