Sounded great but was NOT exciting. It made way too much (and we eat large portions of veg), needed to cook A LOT longer than stated, and I had to add oil while cooking to help wilt it. It's possible that since I used center cut bacon that was the problem, but I will not be making this recipe as written again. I too had to doctor this up to eat it and was left with a big ol' container of leftovers that nobody ate.

This was the best roasted chicken I've ever had! I made some preparation changes, but kept the basic recipe the same. I mixed the butter, garlic and herbs together and then put it UNDER the skin like others suggested (we don't eat the skin, so I wanted the flavor to be on the chicken itself). I then cooked it upsidedown, covered in foil until the last 35 min or so. Came out great! I will absolutely make this again.

Followed the directions except used 1/2 the oil. The pork chop was swimming in oil and butter. Certainly won't make this again, and I love pork chops.

Made it as direceted. I didn't think I'd like this, but made it anyway because I thought the kids would like it. I took the advice of another reviewer to up the sauce by 50% so I could use it as a glaze after. I think it's really important to this recipe that you cook it on the grill. It was really tasty, but I think the glaze is what made it. I tasted the pork without the extra glaze and it was good, but not outstanding by itself. I would make this again.

EXCELLENT AS WRITTEN. Makes a ton and freezes well. Healthy too!

I MADE IT AS WRITTEN, and it was good. Next time I will add more wine. It will NOT feed as many people as it says. I made it scaled for 6 servings, and it barely fed my husband, two kids (ages 2 and 5) and me. I didn't think the rosemary was overpowering at all either. I will make this again with the addition of more wine, but will scale it for more people.

As written, the recipe is two stars. It tastes like flour. I sprinkled brown sugar on the top for fun, and it was still bland and not very sweet. It really needs some extra flavoring, and I even used a generous 1 cup of fresh peaches! I will make it again, but I will add probably 1 1/2 tsp of vanilla, 3/4 cup of sour cream, and 1 1/4 cup of sugar. Oh, I forgot, I didn't include the nuts since my son is allergic. I don't think this really affected the flavor of the batter. It needs some tweaking for sure.

INCREDIBLE!!! I can only imagine how good it would taste if I had enough fresh herbs on hand. I only had 1 TBS of fresh thyme, and had to use 2 tsp dried. I had all the fresh rosemary, but had to use all dried parsley. I was a little heavy on the garlic, but followed the recipe otherwise. SOO GOOD!! I'm sick right now because I put tons of butter on my fillet mignon... :)

Was certainly different, but it tasted strongly of cinnamon. I scaled the proportions for 2 chicken breasts and followed the directions exactly. I marinaded it for 3 hours because that's all the time I had. I didn't omit or change anything. Looked really pretty, even though I forgot to slice the chicken at the end. I did drizzle some GLAZED balsamic vinegar on top because we like balsamic, but I'm not sure I'll make this again. Both my husband and I gave it 3 stars.

3 STARS AS WRITTEN...5 STARS AFTER CHANGING THE PROPORTIONS. I made it as written with 1.15 pounds of potatoes-I weighed it, but with double the sauce. When I stired it halfway through, I tasted a potato and it was pretty bland. I ended up adding about 2 TBS more honey, and 2 TBS more of the dry mustard. THEN it was great. Nice and different, not just roasted potatoes with rosemary. I followed other's suggestions and used a dark non stick pan and then broiled for about 5 minutes at the end. My suggestion is to put your potatoes in a ziplock bag then use that to get the sauce all over them. I also tried marinading them in the sauce for a bit first, but it wasn't great until the extra seasonings were added and it was broiled.

Just OK. I wanted a simple steak recipe that would let the steak flavor come through, but even after using more garlic than called for and more rosemary, it still didn't have much flavor. I followed the prep. directions exactly, and my neighbor who's a chef said he cooks steaks like this too. He suggested I throw a sprig of rosemary on the back of the grill so it will 'smoke' the meat. Like another reviewer said it almost tasted like you grilled the steak plain. I might try this again with something other than rib eye.

I will absolutely make this again, but it only gets 4 stars because I doubled the spices and changed the cooking method of the mushrooms and onions. I did brown my pork chops, then cooked them for 5 hours on low, but I think they would have been done in 4. I sauteed the mushrooms (used two containers of fresh because I like them), onion, 3 cloves of garlic (once clove would never be enough for me), olive oil and a half cup more of marsala until the onions were translucent. Then I added that to the pot the last hour. My husband and I LOVED it. I served it with roasted red potatoes seasoned with rosemary, olive oil, salt and pepper. Super yummy, but I changed the proportions of the ingredients and cooking method so only 4 stars.

This tasted really good, but I had issues. I followed the recipe, even though my roast was only 2.12 pounds (which I'm sure was some of the problem). My roast was pre marinaded in the pickling spices, so I omitted them and just dumped the juices from the meat into the pot. I also couldn't resist adding cabbage to the pot, because I love corned beef and cabbage. I figured I'd add it to the lentils later (which I didn't end up doing, I just ate the yummy cabbage!). My lentils are STILL cooking as I type. I used the brown kind since that's what was at my grocery store, but different kinds of lentils cook up differently, so I don't know what would be best. I also had to add ALL the broth to my ONE CUP of lentils-which makes a TON! I included the carrot and some of the onion to my lentils and then mashed it in. The lentils taste great, but they're taking a real long time to cook. I will make this again, but I'll try and tweak the cooking times so I have a moist roast. This was also my first time making corned beef, so I'm giving some credit to the recipe since I'm inexperienced.

I try never to review a recipe unless I made it as written, but I just couldn't bear to put 1/4 oil in this so I substituted white wine. Everything else I did was as written but I doubled the sauce so I would have extra to put on the roasted red potatoes I made. It smelled really good while it was cooking, and even my 5 year old said that! It was very tender when finished, but the juice it was cooking in was blah and thin. I then had to start doctoring it up. I tried thickening it, but that didn't help much. I added salt, tried a little more wine, and nothing I did made it great. My husband and I both didn't really care for it, but still ate it. I would have given this 2 stars, but since I changed the recipe I gave it some extra credit. I won't make this again.

VERY EASY! I used enough BBQ sauce to COVER THE PORK CHOPS. I used boneless, and they turned out great! So tender, this is the way they should be. I cooked it on high for 4 hours per the directions and had no problems. Again, I did add extra BBQ sauce, so maybe that's the difference.

Well, I give the MARINADE four stars. The flank steak was too tough, so next time I would use a more tender cut. I even marinaded the steak for more than 24 hours in hopes of making it more tender and I made sure I poked it really well with the fork. The marinade made a nice colorful presentation though, so I think it would do well for guests if you had a nice cut of meat. I did add a little extra basalmic vinegar since my onion was big and I needed a little more juice. I also was a little heavy handed on the garlic and capers, but I think all in all I kept the basic proportions of the marinade the same. I just did a little more than the stated amounts. I will make this again, but I will find another cut of meat.

Very tasty, but as many other reviewers said 1/4 cup of salsa is just not enough. I had planned on using 1 cup, but even THAT wasn't enough and I ended up using the whole jar. I mean really, why add water when you can add more salsa? It's also important to pick a good salsa as this dish is strongly flavored by it. Anything from Pace is really disgusting in my opinion, and nothing like a real salsa (I live in Southern California and have had my share!). I used Vons/Safeway brand roasted tomato with cilantro flavor. It's pretty good and cheap. Anyway, I needed to use up some pre cooked chicken breast strips (Foster Farm) so I just diced those and skiped the first step where you fry the chicken in the oil. I also used the whole packet of taco seasoning, but I found one that said low sodium so I bought that. I didn't bother to measure the cheese or chips, I just put enough on to layer it. So the flavor of this was really good, but the cosistancy was just that of beans and salsa. I think it would be better with some pasta in it, like macaroni pasta, or rice. Just something to give it structure. I certainly could have used less salsa, but 1 cup wasn't enough to wet the mixture of chicken, beans, and corn so I'm not sure what the solution is. It was very easy to make, very tasty, and just needs each person's slight tweaking to make it great.

WOW! This is the best thing I've ever made in the crock pot! I almost always make a recipe exactly as it states the first time, and then make my modifications. After reading a couple of reviews that complained about it being bland, I decided that I was going to put slivers of garlic in the roast before cooking it. I LOVE garlic, and ended up using half a head (yeah, that's not a typo) throughout the roast. If you've never done it before, all you do is stab the roast and shove a clove or half a clove in the slit. This way the flavor permeates the meat. Anyway, I used LOW SODIUM soy sauce and everything else as stated. It was done and super tender after the four hours, but I cooked it on low for about another half hour then kept it on warm until my husband came home. I decided to add a little corn starch to thicken the juices, and man, was this roast incredible! I could cut the meat with my fork! Everyone should absolutely try this once!

FANTASTICALLY EASY! Seriously this is the ONLY recipe that truly takes 5 minutes of prep time. I mean, how long does it take to open up a couple cans of soup and a soup packet? Anyway, I've made this several times using a top sirloin roast and it always comes out tender and falling apart. I cook it on low for 10 hours and I flip the roast over once during cooking. This helps get that dry soup mix into the gravy, others suggest mixing it into the soup first. After making it the first time exactly as the recipe states, I double the canned soup-but not the dry-so there will be extra gravy. I made this for my sister and brother in law and they couldn't believe it was a top sirloin roast (which tends to be a little tough). They loved it. It not only tastes delicious but it is the quickest dinner you will ever make! Love it!

Just OK in my book. I made it with one cup of Sangiovese wine and used one cup beef broth instead of the water based on other reviews. I also put fresh ground black pepper, garlic powder, and fresh chopped rosemary on both sides of the roast per other's reviews. I used the whole packet of dry soup mix, I like lots of flavor, and cooked it on low for about 6 hours. I did seem done at about 5, but my husband wasn't home yet and I figured it would just get softer as time went on. At the 5 hour mark I tasted it and it seemed BLAND. I couldn't believe it. It tasted like it needed some depth. I dug out a jar of beef demi glace, added a few spoonfuls, grabbed my jar of dehydrated slivered garlic and threw some in and dumped in a jar of sliced mushrooms. It really needed a lot of doctoring up in my opinion. The demi glace (from Williams Sonoma) really is what made it MUCH better. It did fall apart nicely, I used top sirloin roast, but even though it seems obvious based on the ingredients, you end up with 2 cups of liquid in the pot. If you want gravy you're going to have to thicken it. I personally want my crock pot recipes to require as little effort as possible so putting the liquid in a pan and thickening it seemed like too much at that point. Maybe you should put the liquid in first with a little thickener and THEN add the meat. Anyway, I served it over egg noodles and it was good but I clearly had to deviate from the original recipe, thus the three stars.