My family didn't care for this, probably because I followed the suggestion to add onion soup mix. It just didn't taste like stroganoff should. I also don't think the cream cheese adds anything except some smoothness, and isn't worth the fat and calories. My favorite stroganoff recipe on this website is Daria's Slow Cooker Beef Stroganoff. It's delicious with sherry instead of white wine and 8 oz lite sour cream (14 oz is too much). You don't need the water or flour, but if it's not quite thick enough for you, just mix a little water and cornstarch to add in. Wait awhile though, because it will thicken as it cooks. Also, you can use a different cut of meat than round steak. I usually use sirloin that's on sale, and if you partially freeze or defrost it first, it's easier to cut into strips. I'm not a purist, but cubed beef doesn't fit with stroganoff. For a great cubed beef recipe, try the Hungarian Goulash II on noodles that's here on Allrecipes.

Not a big hit with my family. I agree with an earlier post that sweetening up the sour cream would help or maybe adding some cream cheese. I didn't mind the chunkiness of the cranberries, but like many youngsters, my children didn't care for it. They might like the jellied cranberry sauce better, but I don't think I'll make this again at least for them.

Sorry, but not a big hit with my family. I think they missed pineapple mixed in and marshmallows on top. I like to try new recipes, so I guess I'll just keep looking for something that rings everyone's chimes.

Interesting recipe, Josh, that my children really liked. My mom had her own version of 4-way chili that called for spaghetti, chili, canned tamales and grated cheese. Now that we can buy fresh tamales, you'd think we'd use them, but it's just not the same taste or nostalgia-wise. My only problem with your recipe was that I didn't know how many crackers to use. A regular box measures serving size by number of crackers and grams, not ounces. But we all did enjoy your four-way version. Try mine some time. I'll bet your family loves your cooking. Thanks a lot for sharing, Josh.

Absolutely delicious! I used leftover chicken instead of turkey (and decreased the poultry seasoning). Next time, to reduce the fat, I'll omit the bacon. It's good but doesn't add that much to the recipe. Had to add some milk at the end, it was so thick. This is a terrific fairly low-carb dish.

This cobbler was pretty good. I followed KIJEST's changes, adding more flour, some sugar, cinnamon and lemon. I don't know if she meant to add 2 tablespoons of baking powder, or if she meant 2 teaspoons. I used 2 teaspoons, and it turned out fine. I used 4 cups of fresh sliced peaches and let it sit a bit, but it still wasn't as juicy as I had hoped it would be. We had a peach tree that overproduced this year, and that was after I had removed many many ones early on. I'm always looking for a new peach recipe, but next year, I'll try another recipe.

Mo family loved this with onion, garlic, mushrooms, more pepper, more worcestershire and a touch of sherry. It's similar to beef stroganoff without the sour cream, and it's a nice change. My only problem is with the name. If I told my kids what it's called, they'd never eat it, so I leave off the Army SOS part. Of course, there's nothing particularly appealing about Creamed Ground Beef either. Also, 1 pound of ground beef won't make 6 to 8 servings, at least at our house. I'd say you should only count on 4 servings unless you're feeding small children.

This is the best pork roast I've ever eaten. I followed earlier recommendations, using 1/4 cup brown sugar instead of white sugar, oj instead of cranberry juice, 2 cloves garlic, omitting the cloves. I don't know why, but the gravy is a beautiful golden brown, and it is fabulous, especially with the suggested mashed potatoes.

I wondered why prep time was 10 minutes. Usually, prep times are underestimated, but it was mashing the beans that took the longest. The confusion on how much water to add to this recipe might be because the recipe doesn't specify whether or not you're supposed to drain the beans. I didn't drain them and added zero water and they were still pretty runny. I used pinto beans also. I've never eaten refried beans made from anything else (here in New Mexico). I agree that 1 tsp salt and liquid smoke are too much. In particular, 1/4 tsp liquid smoke is plenty unless you really like the overpowering taste of it. I liked this recipe a lot better than canned refried beans, but will adjust the seasonings more and maybe add a few others next time I make it. My family did like it though.

My familly liked this a lot, but you do have to be a fan of worcestershire since that's the dominant flavor. I added 1/4 cup of brown sugar (doubling the recipe), and thought that toned down the mustard and worcestershire somewhat. It's different, and I think that's what appealed to everyone. I'll make it again for sure.

Like others, I had my doubts about this recipe. I had 1 1/2 lb of sirloin I wanted to use in something, so after an ingredient search, found this chili. I fixed it tonight (using the 1 1/2 lb), and everyone (husband, 2 early-20's sons) loved it. I cut back the chili powder to 2 Tbl, beans to 1 can of pintos (not big bean fans), cayenne to 1/2 tsp, and 2 jalapeno chilis. I only had ground cumin, so I substituted 1 tsp of that for the 1 Tbl cumin seeds. I used a slotted spoon to scoop it out in bowls, then we each make our own burrito with a warm flour tortilla and some grated cheese, rolled them up and went to town. Oh yes, I got a late start so it only simmered 1/2 hour, but it was still intense, thick and good. After reading other reviews, I'm looking forward to having it tomorrow for leftovers. I guess I'll have to retire my old chili recipe that I've been making for some 20 years. This one is much better. Bob, you're a great chilihead!

This is a fast, delicious recipe. I used hot turkey sausage (casing removed and chopped)that really spiced it up. Also, a minced garlic sauted with the onion/pepper. Both times I've made it, I wound up leaving out the sour cream because it's so good without it. This is great, April. Thanks!

Just made this for the family tonight, and it was delicious. I'm adding it to my list of regular meals. My only problem is with prep time. It certainly takes longer than 10 minutes to clean and slice the mushrooms and green onions, plus rinse and cube two pounds of chicken (don't really need two pounds, by the way). Quantity of sauce is just right.

This recipe was very good though we like our Mexican food hotter and spicier. I added crushed red pepper, Mexican seasoning, chili powder, minced garlic, salt and pepper. Also, the ingredients call for taco seasoning mix and 2 cups of water, but they are not included in the directions. I used 1 cup of water and that was plenty. Took other's suggestions and added the refried bean layer, with cheese in layers and cheese and black olives on top. This one is a keeper!

My family did not care for this recipe. The ingredients are good and nutritious, but I think we're just stuck on a creamy tomato soup. I even added a full 8 oz. block of cream cheese, but it really didn't help. There is no prep time given, and with all the chopping it does take some time, which I don't mind if my family likes a recipe. My husband said "throw out the rest" and he's a diehard brown bagger who loves leftovers. Next time, I'll try a cream/milk based version.

Delicious! The addition of sliced fresh mushrooms and half a chopped onion sauted, with crushed garlic at the end of sauteing was excellent. I also added 2 tablespoons of sherry into the sauce mixture. We loved it!

This recipe was great! Chicken is tender, and mushrooms, artichoke hearts and sherry delicious. I followed an earlier suggestion to use half sherry/half stock which gave it extra flavor. Next time, will try adding garlic in saute step as someone suggested, for a little more punch. Served it over white rice. Very tasty!

Delicious and very tender. Living in New Mexico and being used to spicy food, the second time I made this, I boosted the chile powder up to 6 tablespoons. To my family, it doesn't increase the heat, just the flavor. Also, 2 teaspoons of salt are just about right. Pork loin was on sale (and leaner than stew meat), so I used that instead. Most restaurants here make carne adovada too hot, but this recipe is just right. It's a family favorite (though there are never enough leftovers).