This is fabulous as is......juicy with awesome flavor. The last time I made it, I added 1 tsp onion powder, simply because we are nuts for onion. It wasn't any better.....I mainly did it to satisfy my husband's onion cravings, but it was good. Thanks so much for sharing, Edie.

I'm a senior citizen of German heritage, and was raised on this recipe in childhood. The only difference was that Mom would add a little more salt & pepper, would add about a cup of onion to the skillet(rough chop),and fry 3 or 4 bacon slices in another skillet till crisp, and sprinkle crumbled bacon on top potatoes when served. These days, I am more aware of the sat-fat issue, & substitute extra light olive oil for the shortening. It does taste the same, & still takes me back to my days on the family farm. Potatoes were served every day in one form or another, as we raised them in the garden, and they were cheap & plentiful. Thanks to GodivaGirl for bringing back those good old memories.

I just want to salute this young man for his expertise at such a tender age. You will have your own restaurant or cooking show some day, my friend. The steaks were marvelous. Don't just do this as a hobby. Make it your life's passion, as you seem to enjoy it so much. Remember this......make a living doing something you would do for nothing, and you will always be happy.

This is what beef stew should taste like....wholesome, satisfying, and full of flavor. Only thing I added were 3 minced garlic cloves, substituted beef granules with a can of beef broth with a can of water, and added a couple Tbsps of tomatoe paste.

This is the apple pie your Grandma used to make. Simple, easy, deliciously-satisfying All-American comfort food. Always a winner at our house.

Very good basic soup that you can tweek with ingredients you have on hand. I had never put sweet potatoes in soup before, was a skeptic, but now I'm sold on it.I used chicken broth because it's what I had on hand. I dropped in a couple bay leaves, used regular tomatoes instead of Italian, added three medium peeled and chopped russet potatoes, and some frozen peas. I kept everything else the same. Hearty and satisfying. A keeper!

As per other reviewers, I added 2 beaten eggs and 1/2 cup Half & Half, and I am also a huge fan of Jiffy Corn Muffin Mix, and I used that. I used butter instead of margarine. The result was a big beautiful souffle of corn pudding with fabulous flavor and texture. I've never tasted better corn pudding. I used it as a side dish to a pork loin. Big hit!

Excellent, and so simple! Even picky veggie eaters will love these carrots. I doubled the maple syrup and butter for a 2-lb bag of carrots. I cooked my carrots about 3 hrs before dinner, putting them aside. I was roasting a pork loin. Just before serving time, and while the oven was still hot, I put the carrots that I had tossed and coated with the syrup/butter mixture in a baking dish, popped them into the oven until good and hot. They were a perfect side dish to my pork loin. Loads of compliments, and so easy!

What a crowd-pleaser at my small dinner party! I was not able to find Russian dressing in our market, so used Catalina.I doubled all sauce ingredients, as I was roasting a 3-lb loin, but only used a total of 1/4 cup honey, as 2 guests are diabetic, and I took that into consideration. The Catalina added sweetness of its own. I added 1 cup chicken broth to the sauce ingredients. The result was incredibly delicious. Guests asked for the recipe.

These are fabulous. Like one of the reviewers suggested, I started them in the oven at 300 degrees uncovered on a shallow baking sheet covered in foil sprayed with cooking spray, baked one side 25 minutes, turned them, baked the other side 25 minutes, inreased heat to 375 for 15 minutes to crisp them nicely. That's it. So easy, and so tender and flavorful. Will use this often.

This is absolutely fabulous. I had a bag of frozen shrimp, not raw, and just put them frozen into the oven with the sauce poured over them. It took a couple minutel longer to bake. I served the shrimp on a bed of angel hair pasta. Delightful, and so easy with the oven doing the work. This is a big-time keeper.

Yummy! I did sprinkle about half package of dry onion soup mix over the tops, along with the onions. I kept everything else the same. I shook the onion soup mix up in the pkg before sprinkling in order to mix all the ingredients that settle in the bottoms of those packets. Chops turned out tender, and best of all for busy cook...they take care of themselves. Stick them in the oven and forget them till time for dinner.

Yummy, but like another reviewer, I used an envelope of dried onion soup mix, omitting the crackers completely, as well as the salt. I added about a cup of chopped green pepper and one tsp garlic powder.Like another reviewer, I also added a good splash of Worcestershire sauce to the glaze. I reduced the milk to 1/2 cup. The soup mix adds plenty of salt to carry the whole recipe. This one is a keeper! Thanks so much!

My dog loves these. I omitted the salt, as she is almost 13 yrs old, & I don't think anyone's dog should have this much salt in their food. As suggested by others, I used chicken and beef broth in place of the water, & they were a big hit. So wonderful that you don't have to roll them out. I'll make them for my canine soulmate on a regular basis.

This was very moist, tender, and flavorful. I did not have honey. I also omitted the herb. I used regular mustard, as I didn't have Dijon,and it was excellent.

Flavor just like I remember as a kid. Delicious!