Great recipe! I added garlic powder, paprika, and a little salt to the flour/pepper mixture (the flour is extremely important in this recipe). I didn't have any vermouth or white wine, so I used 3/4 c red wine... I figured it went better with beef anyway. I placed sliced onions under and over the roast before pouring the soup mixture on top... it gave the roast a really nice flavor. I put everything in a 13x9 baking pan, surrounded it with chunks of red potato and baby carrots, and covered it with foil. Absolutely delicious! Will be making this again.

This was good but not great; easy recipe if you don't have time to put time and effort into a dish. I took other's advice and added fresh mushrooms.

Very, very good! I actually added some sriracha hot sauce to the mix and oooooooo it really gave it some kick! Sweet, savory, and spicy all together in one dish... yum! Took the advice of others and used low sodium soy sauce. I also used chicken breasts and baked them rather than using the slow cooker. Since the breasts were large, I doubled the recipe (but not the soy sauce) to fully cover them with sauce in an 8" square baking dish. I served everything over brown rice and a side of fresh green beans. Will make this again!

Delicious! I gave it 4 stars because it really needs more seasonings than indicated and I felt like I had to deviate a bit to ensure the dish was full-flavored. I diced and sauteed 1 small onion with the meat. I also used fresh mushrooms and sauteed them separately in olive oil and a bit of the red wine. Because I used more beef than specified, I mixed all the "sauce stuff" (to which I also added 2 tbsp of brown sugar) into the sauteed mushrooms and poured it into the skillet with the beef and onions.. this made it a lot easier to work with. Like others, I felt the sauce needed to be thickened. I mixed about a 1/2 cup of water with some cornstarch and poured it slowly into the skillet the last 15 minutes of cooking. This was soooooo good served over brown rice and with buscuits (gotta sop up that sauce!).

Absolutely delicious. I forgot to pick up fresh tomatoes so I opted for a small can of diced tomatoes. I sauteed some onions and mushrooms in Smart Balance spread (rather than butter) and balsamic vinegar and served them on the side, but we ended up mixing everything together so I may add directly into the mix next time. Sauce is very flavorful but thin. Everything (including a few spoons of the the sauce served on top of brown rice... well, what else can I say except... YUM!

Very good recipe. I added some garlic powder and black pepper to the seasoned bread crumbs. I followed another person's suggestion and sprayed some olive oil cooking spray on the baking dish and also on top of the chops. They came out great! Served on top of seasoned brown rice. Will definitely make again.

OK, so I took this recipe and deviated a bit because of time and also because I was concerned about the "liquidy" dumplings. I was also concerned that it might be bland so I mixed in some different herbs and spices to the soup (I was using the Healthy Request version). I didn't have 5-6 hours to slow cook everything so I slow cooked for 2.5 hrs and then took the actual crock out of the cooking piece of the crockpot, added a bag of frozen veggies to the mix, tightly covered it with foil, and baked it in a preheated 350 degree oven for 30 minutes. Once done, my family asked if I would cut the chicken into bite-sized pieces (kind of messy - next time, I'll just cut up the chicken before cooking). I then baked the refigerated biscuits separately. My family really liked it and said it was kind of a buffet-style chicken pot pie. I'll definitely be making this again (my way since it was so good).

I prepared this yesterday and it turned out very well. I forgot to buy dry mustard so I used honey mustard to coat the chops before dredging them in the the flour (which I seasoned with garlic and onion powder). The chops came out tender and the sauce was great. I actually poured it into a sauce pan and added a little cornstarch (1 tbsp mixed with 1/4 cup water) and reduced it a bit more before serving. We used it as gravy on our mashed potatoes. I will be preparing again soon.

All I can say is, "YUM!" I took the advice of others and doubled the recipe. I substituted brown sugar for the white sugar and used white wine vinegar (didn't have any cider vinegar on hand). I also covered the chicken with foil for the first 30 minutes and uncovered it for the last 20-25 minutes of baking. I served it with stir fry veggies and rice.

I didn't have all the "rub" spices called for in the original recipe, so I toyed with a few that I had on hand. I also added a packet of onion mushroom soup mix to the rub mixture. Rather than water, I used 2 cups of beef stock. I also quartered a large onion, laid the quarters on the bottom of the crock pot, and placed the roast on top. I followed other people's advice and turned the roast over a few times in the 8 hours cooking time. The au-jus came out wonderfully and the roast was juicy and flavorful. Will definitely make again.

Very good recipe. Added a bit more chicken stock and 1 tbsp cornstarch dissolved in @ 1/4 cup water. This made the balsamic reduction more flavorful and a tad bit thicker. We not only put the sauce and mushrooms over the chicken, but on top of the side of mashed potatoes. Will definitely make again.

This dish was awesome! I lightened it up by using Campbells's Healthy Cream of Chicken Soup, 1% milk, Smart Balance Light (instead of butter) and reduced fat swiss cheese. I used some garlic and herbs in the soup mixture... YUMMY! So easy... I will definitely make again.

This was just "ok" for my family. I thought the pork chops were a bit bland. Good concept but just did cut it for us.

Love this recipie. Didn't have dark brown sugar so used light... still yummy!

This creamed corn was soooooo good! I made it a lower fat version by using 1/2 and 1/2 instead of heavy cream, 1% milk rather than whole milk and Smart Balance rather than butter. I didn't use the parmesan at all... took the advice of others and glad I did! My husband said it was one of the best things I've ever made and it was sooooooo easy! I served it alongside baked barbeque pork ribs. YUMMYYYYYYYYYYY!

Wonderful recipe idea! I made some substitutions for some of the ingredients (diced zuchini and yellow squash instead of acorn squash and 1/2 a yellow and 1/2 a red pepper rather than a green pepper). I also didn't use flour to coat. I dipped the chicken in beaten egg and then seasoned breadcrumbs. As others did, I used a toothpick to hold everything together. I didn't pan sear the chicken... I baked them for 40 minutes. They came out sooooooo yummy!

Very good. I added shredded lettuce then sprinkled the tomatoes and olives on top.

This was really good. I did what others suggested and used another can of chicken broth rather than the water. I also, in the interest of time, used a store-bought rotisserie chicken and shredded it rather than boiling or roasting my own. I also added a can of whole pinto beans (drained) rather than black beans (I'm not a black bean fan). Together with tortilla strips, sliced avocado and shredded cheese... YUM!

The presentation was nice but the flavor was just "ok" to me. Also, my husband made the mistake of squeezing the lemon on the fish before he tasted it and overwhelmed the fish. Mahi mahi is a mild fish, therefore, the baked lemon flavor was all it needed. I may try again and play with different spices and herbs.

My mom has made this dish since I was a little girl. Like her, I add 1 1/2-2 cups of water and some garlic to the sauce and actually cook the pasta (1/2 of what the original recipe calls for in the sauce once it comes to a boil. I sometimes add a tsp of chile powder for a slight kick.