This was really delicious. I used a combo of Greek yogurt & sour cream. I had new red & Russett potatoes freshly dug from the garden, so I used a combo of those. DH likes sweet gherkins, so I used that instead of a dill pickle, and red onion because that is what I had on hand. Cut the recipe in half. It turned out great. Thanks, Dishy! :)

We weren't real crazy about this chicken; we could taste the vinegar and soy sauce fairly strongly. Thanks for sharing your recipe, Ray.

I pounded the chicken breasts and reduced the salt to 1/4tsp. Served with red potatoes & "Garlic Broccoli Spears". The sauce was really good on all of the meal. Thanks, Mommyto2boys.

I scaled this recipe in half for just two of us; even so, we'll still have leftovers. I also cut the chicken into bite-sized pieces as others advised. Added about 1/4tsp cayenne pepper, but I would definitely double the cumin-cinnamon seasoning if I were to make this again. Served over steamed brown basmati rice. Thanks for sharing, ChristyJ!

We really enjoyed this, though with all of the seasoning called for, it would have been much too hot for us. I seared my roast in a cast-iron pan to get it good and hot so it would brown really well. Changes to accommodate our palates: used a 7oz can chopped green chiles, a 4oz can chopped jalapenos, 1/4tsp cayenne, and about 6-10 good dashes of hot pepper sauce. That was hot enough for us without masking the flavor of the beef. Served on white corn tortillas as soft tacos with chopped tomatoes, onion, lettuce, salsa, & shredded cheddar. Delish. Thanks, Charley.

I used chicken thighs only, for deeper flavor. About halfway through, I removed the skin & meat from the bones and returned the bones to the crockpot. After it was done, I placed the broth in the fridge overnight so that the fat could rise to the top, solidify, and I could just lift it off. Worked great. Used some, then jarred up the rest and froze it. Homemade chicken stock is so flavorful, and better yet, I can control the seasonings, especially salt that is so prevalent in the store-bought stuff! Thanks so much, Micki!

DH cooked tonight and made these alongside steamed asparagus, and his own special recipe for meatloaf. All was delicious, including this. He forgot to add the butter, but we didn't miss it, and something else he did that was interesting and tasted good, too, that I wouldn't have thought to do in a million years and that was to add some fresh lemon juice to the au gratin mixture. Thanks for the recipe, Cathy!

Three large bananas made 1-3/4c mashed bananas, so I made up the difference with applesauce. Also added 1/2c of walnuts. My DH just loved this bread. However, it does need to be in the oven longer than 60-65minutes. I had about a 1" doughy spot in the middle in spite of doing a toothpick test. Thanks for sharing your recipe, Shelley!

The sauce on this was a little thin, but that was ok as it was a nice sauce for drizzling on the steamed brown basmati rice we served it over. I used all broccoli. Didn't have the hot English mustard powder, so just used regular ground mustard powder instead and made up the heat with 1/4tsp of cayenne pepper; this was just right for us. I did add quite a bit more cheese than the recipe indicates; did a mix of colby-jack, havarti, & parmesan to use up what I had on-hand. Broiled it at the end to get the cheese topping brown & bubbly. We both liked it a lot! Thanks, Rachael.

I used imitation crab, which we like, since the real thing is so expensive. I thought the seasonings & sauce were just right as written. Thanks, Christine!

These are good. I like that there is no shortening in them. I added 1/2c of semi-sweet mini-chocolate chips; next time, I may add a little more. I also subbed some of the A-P flour for whole wheat pastry flour. These cookies seem to hold up after a couple of days and still taste good and have a good texture, which isn't always the case with cookies that often seem to change for the worse once they've cooled off. Thank you, PL Weiss & Joey!

This was a pretty good dish. I added a little cayenne pepper to the marinade and that worked well. Thanks for the recipe, KitchenKingI.

I think it may have been better for me to stir-fry the beef by itself in the peanut oil for a few minutes, and then follow with the fresh ginger, garlic, & orange peel, as the wonderful flavors of these were lost in the high heat, even for the short time they were sauteed. They ended up sticking to the bottom of my non-stick wok, so those ingredients crisped up, but the beef didn't. Made this with broccoli, and served with steamed rice. Thank you for sharing your recipe, Dianemwj.

I can't imagine French onion soup without caramelizing the onions; that required sauteing them for about 35 minutes for me. I used sweet onions to get the most out of the caramelization due to their higher sugar content. I omitted 2T of the fat, salt (there's plenty in the cheeses!), used low-sodium beef broth & French sourdough bread, baked & toasted. Additionally, I added a clove of fresh minced garlic, used a sprig of fresh thyme rather than dried, fresh mozzarella cheese rather than provolone to achieve that gooey cheese thing, and the nutty goodness of Gruyere for my Swiss cheese. The sherry brought it over the top. Great tasting soup, for us, with these changes. Thanks, Lori!

I thought the sauce was really good with a whole chopped onion, San Marzano canned Italian crushed tomatoes, 1/2c chianti, & 1T Italian seasoning rather than the dried basil. I made the meatballs as written, but thought they tasted odd and were not very tender. I prefer my regular meatball recipe, so will use this sauce with that recipe, in the future. Thanks, Jeremy!

The frosting makes the cookie on this one. Be sure to follow the recipe and let the cookies cool completely before frosting or your buttery frosting will melt! Oh, and PS, I only got 30 cookies out of this. Thanks, Susan!

I didn't have access to a sugar pumpkin, so just used canned pumpkin (1can = 2c). I also subbed 1/4c of the milk with 1/4c of eggnog, just for the fun of it. I loved the combination of flavors with the spices, the subtle eggnog flavor, but I think the brown sugar and the maple syrup are the keys to the great outcome. This is my new favorite pumpkin pie. Thanks, Carole!

These are ok cookies, but I agree with others that they are missing something. I took the advice of other reviewers and upped the eggnog to 3/4c; even so, while the eggnog flavor is there, it's still fairly subtle. Increased the flour by 1/4c due to the extra eggnog. I used unsalted butter, but added 1/4tsp salt thinking that might help the blandness that some commented on. I also sprinkled with a mixture of sugar & nutmeg before baking. Thank you for sharing your recipe, Amanda Rose.

This was delicious. I used Cranberry Sauce I from this website. I do recommend using Granny Smith apples, as the recipe calls for. I tossed in a couple of "unknown" apple varieties, along with a Granny Smith, but missed the firmness and tanginess of the GS. The topping was superb. Be sure to use whole wheat PASTRY flour, and not just plain ww flour! Thanks, Dishy!

Making cranberry sauce does not get any easier or quicker than this, and it tastes good, too. Thanks, Toni!