The dressing was a bit too sweet for my taste, I prefer oil & vinegar with blue cheese crumbles. I also do not turn the romaine, just lay the cut side down and leave a very short time until it has grill marks. Turning or leaving it too long seems to take the crunch out of it.

This was very good and different. I too could not find peppered bacon, so I bought thick sliced bacon then rubbed it with cracked pepper. Worked fine. I also used two cans of tomatoes to make more sauce and we like a little sugar to take away the acidity...so I added 1Tbsp. sugar. I might have been missing something, but I don't believe the original recipe indicated when to put the bacon in, it just said "drain, reserving drippings and set aside", but as indicated by others, I added the bacon just before serving. I definately would make this again.

We really enjoyed this and it was even better the second and third time around. Please do pay attention to the caution by others that the dumplings may look like an icky mess, but fear not, they turn out great. I added a second can of soup because it looked like the liquid was going to be too thin, but then the extra soup made it too think and I had to thin it down on subsequent uses. I left my chicken breasts whole, but I think the next time I will pull them out toward the end and cut into large pieces. I liked using frozen meat which I buy in quantity from my local warehouse market. This was yummy!!

This was so different and very good. However, my family were not particularly crazy about the Hidden Valley dressing, so the second time I made it, I used Zesty Italian (packaged) and that was great. I left the wings in for a bit longer for extra crispy.

I have been looking for a cake recipe similar to this that my mother always made for my birthday. This was a suggested recipe and I made it without coconut and chocolate chips, first in a 9 x 13 pan, then in a bundt pan. It was wonderful. I prefer the bundt pan method and the only change I need to make is maybe just a few less marshmallows and water, as this puffed so well it overflowed into the middle hole and onto my oven floor. WONDERFUL flavor, very moist. Kept in refrigerator (covered) very well.

I have been looking for a cake recipe similar to this that my mother always made for my birthday. This was a suggested recipe and I made it without coconut and chocolate chips, first in a 9 x 13 pan, then in a bundt pan. It was wonderful. I prefer the bundt pan method and the only change I need to make is maybe just a few less marshmallows and water, as this puffed so well it overflowed into the middle hole and onto my oven floor. WONDERFUL flavor, very moist. Kept in refrigerator (covered) very well.

Like many others, I was very surprised that this cooked up the way it did. Perfect medium rare and juicy. My only negative would be that it did not "tenderize" this eye-of-round to my satisfaction. I wonder how this would work (the high temp method) for a standing rib or tenderloin? Would I use this again, maybe not with the same cut of beef, but the concept of cooking is wonderful.

This is "the Best". What an easy way to have a wonderful meal. I recalculated this to 3 servings, which uses 1 lb. of shrimp and is plenty for just the two of us. Wouldn't hesitate to fix this for guests. We love it with grilled asparagus and a salad.

This was so different and very good. However, my family were not particularly crazy about the Hidden Valley dressing, so the second time I made it, I used Zesty Italian (packaged) and that was great. I left the wings in for a bit longer for extra crispy.

Tried this on an 8 lb. turkey breast (bone in). WOW, how juicy and tender. Really looking forward to trying it on a roasting chicken on the grill. Thanks!

I had such large ham steaks, that I used one for just the two of us. Wonderful mix of flavors. I would do this one again for a variation.

Sinfully good! I also switched the order of the whipped topping and the chocolate/peanut butter mixture and I also used caramel syrup and pecans. It came out much like turtle desserts, but with the yummy addition of ice cream. I would do it again in a heartbeat!

What a great recipe. Such a good but unusual flavor to the gravy. I thought there might not be enough gravy (with mashed potatoes) but there was plenty. Because of the unusually easy preparation, I will use it for casual guest dinners. Thanks!

This was wonderful, a change from the usual cranberry salad. I too added a few pecans in the final layer and was also surprised that the sour cream had more of a whipped cream sensation when layered between these gelatin layers. My family and friends ate the leftovers as a dessert snack.

This was very good. I didn't use green bell pepper and I customized the quantity to five and found that I needed more liquid, so I added more milk to thin a bit. Might use frozen baby peas next time, but overall it was just what we wanted and I have saved it for futue use.

We do ham slices on the grill all the time, but this really makes it different. I made the recipe as it was listed, but only used one large ham slice (for two of us), then stored the rest of the sauce in a container in the refrigerator. Used it for another slice approximately 3 weeks later...it was great! Heated the sauce just before putting the ham on the grill. This is a KEEPER..thanx Doreen!

Great recipe. I changed it only by using one can of cr. of mushroom soup and one can of french onion soup, no wine. I also breaded the chops with crushed cheese Ritz crackers and the chops were very thick loin chops. After browning them, I baked them for an hour without the sauce and then an hour and one-half with sauce. The chops just fell apart. My husband says this is a keeper.