Wasn't quite the recipe I thought it would be. Maybe it's something I did wrong in making them, but this just didn't do it for us.

This was good, but next time, I will cut back on the carrots as 5 were way too many for our liking. Also, used chicken broth instead of the water and bouillion and added crumbled and browned sweet sausage. Nice winter soup. Thanks.

This was really good. I was looking for something different to do with cube steaks and this is it! I used seasoned flour/egg/breadcrumbs, and marinara sauce w/thick slices of mozzarella cheese. I will be making these more often. Great recipe. Thanks.

This was a great recipe. Only changes I made were to coat the beef in seasonings (I used dried pot herbs) the night before and put in a ziploc bag overnight in the refrig, replaced the water with a can of beef broth and (added half a can of water too) and added a can of italian stewed tomatoes. Absolutely delicous recipe. The meat cut with a fork it was so tender. House smelled wonderful while this was cooking! Thanks for a great recipe.

I made this exactly as written. Only difference was that instead of skewering them, I left them in the pan, covered it w/foil and cooked it on the grill. Came out very good. We put it over rice and the chicken was very tender. It was good, but it still was missing something in the flavor department. I expected a slightly sweeter taste. Will definitely make again, but may add some brown sugar give it a little more flavor.

I have been making this recipe for years. It's always a huge hit and comes off as an elegant dessert that takes very little time to make even though people think you fussed. I make mine in a foil lasagna pan (the higher one, not the short sided ones) and I usually end up using a 16 oz. cool whip (doesn't affect the flavor at all) and I put the extra frosting in dessert dishes as it's alot like chocolate mousse and is a great dessert all by itself. I make mine the night before and frost it the next day, I also sprinkle the frosted cake w/chocolate jimmies for an even prettier looking cake. If you get the foil pans that come w/the clear plastic lids, I find they work best as they don't come in contact w/the frosting. Delicious is all I can say!

I thought this was just okay. Not sure what I was expecting. There was nothing wrong w/this, just nothing that "wowed" me about it either. If I make again, I may make as a filling for taco shells. I love mexican so I'm not sure why this didn't do it for me, but...

This was one of the best soup recipes I've tried on this site. It was absolutely delicious and will probably taste even better the next day. Even seems like it would freeze well. I used a lb. of crumbled sweet sausage (taken out of it's casing) for extra flavor, and one large and one small can of chicken broth instead of water. I browned the sausage, removed to a dish then sauteed the veggies, garlic and seasonings in a little olive oil, added sausage back to pot and cooked for 15 minutes, then added the lentils, broth and tomatoes, (I used the fired roasted w/garlic tomatoes as another reviewer suggested and they were great for this soup) and let it simmer for 2 hours. Stirred spinach in about 1/2 hour before I was going to turn off the heat. Never even added the balsamic vinegar as it was already so good that I didn't want to take a chance on changing the flavor. This is a keeper. Having the rest today and I already can't wait to make again. Thanks for a great recipe!

I made this recipe, but changed it up a bit. I didn't use the cheese at all. For time, I used two large cans of chicken breast, (I shredded it with a fork), used 2 8 oz. packages of cream cheese, 1 8 oz. bottle blue cheese dressing (didn't care for the ranch) and half cup hot sauce. Mix all but the chicken w/an electric mixer, stir in chicken. Bake in the oven for 20-30 minutes and serve with crackers. Was really good.

This was good in that you dump everything in the slow cooker and let it do the work for you. Was good, but seemed like it needed more of a boost in flavor. Will play around with other spices next time I make it. Great meal for a busy work day.

This soup was awesome. I was looking for a good, 'regular' beef vegetable soup that used normal ingredients. This was exactly what I was looking for. The only changes I made were that I used a 46 oz. bottle of V8, 2 cans of beef broth, 2 16 oz. bags of frozen veggies, a package of onion soup mix and instead of the spices noted, I put a little oil in bottom of pot put the stew meat in the pot and sprinkled them with pot herb (a dried herb mixture found in spice stores and supermarkets made for soups and stews). When the meat browned, I added all of the other ingredients and some basil and black pepper and simmered for several hours. Served w/rye bread and butter for dipping. DELICIOUS! Will make again and again! Thanks for a great recipe.

This was really good and super easy. I ended up using the 12 oz. cool whip and it was still great. Will try another user's suggestion for homemade chocolate topping next time. Thanks for a great recipe.

This was very, very good. My first time making homemade and I was very pleased. I only used 3/4 cup sugar instead of a full cup based on other's reviews. It was perfect. And the sauce was soooo good. Definitely will make this again and again. Thanks for a great recipe.

Didn't really care for these. The brownies were very hard after they cooled. People said they were just 'okay'...probably won't make these again.

I use melted Merckens chocolate discs, not chips and vegetable oil (the best tasting chocolate for these in my book are the Mercken's discs). Also, I noted that you should refrigerate for a short while so the candies are easier to roll and dip. These steps might help make these a favorite for you.

Made for the first time today and it came out great. I marinated the london broil using a package of McCormick's Chipotle Pepper marinade. I put it in a ziploc baggie overnight in the refrig. Put in casserole dish and poured a can of diced tomatoes over top. Covered with foil and baked it for 2 1/2 hours at 325. Best London broil I've ever made. Usually comes out tough no matter how I make it, this was tender and flavorful. Great recipe. Will make again and again. Thanks!

This was really good, but I wanted more flavor so I added some sweet Italian sausage. I took it out of the casing, crumbled and cooked it and added it to the soup to simmer. It was great. This is a great soup to have on a cold winter's night.

My husband absolutely loved this recipe. The chops were so tender. I put them back into the gravey for 10 more minutes after thickening it on the stove top. Gave them a nice color. Used cooking sherry that I found in the supermarket. Was very good, but I thought 1 cup was a litte too much of an alcohol taste...but as I say, hubby loved it. It's a keeper!

This is an AWESOME recipe. I took the advice of some others, and added and extra can each of broth and tomatoes, and a half cup of small pasta. It was sooo good that my husband asked me not to even add the spinach. Definitely a keeper. Really does taste alot like my favorite Olive Garden soup. Thanks!

This is an awesome recipe. I omitted the cinnamon and added a half pack of taco seasoning. It came out great. Definitely a keeper.