This is one of those recipes where tweaking is expected. After all when we create a recipe the ingredient amounts are approximate. I rate it as a 4, as it presently stands, but made the following changes: doubled ground beef, carrots and onions (maybe basil and parsley too?); used 1 can beef broth, two cans chicken (would have used 3 beef but didn't have another on hand); I have no idea how much white sauce I made (1.5), but I made it a cheese sauce using 2 c. shredded extra sharp cheddar; added two cups shredded xshch at the end and a little bit of cooked bacon (didn't need it). 17-year old took it to school for lunch even though the container required a gift bag with a handle and "lots of tape around the edges." He has a very big football game tonight and I feel honored and so should you, Auntylene. You could contribute to three touchdowns!

Reviewed On: Nov. 4, 2011

I hated making pancakes! Then I found this recipe. I do not tweek it except for mini chocolate chips for my son. I usually make "pan" cakes in that they are almost the size of the pan I use. Maybe I'll try smaller ones on a griddle... Hint: For those of you who sometimes have pancakes that are loose in the middle, test your pancake by touching the middle of the pancake. If it springs back, it is ready. Sound familiar? It's a cake-baking technique. These are cakes here and they are AWESOME!

Reviewed On: May 2, 2010

This is excellent. My family loves it the way it is, no changes. We almost always serve it with rice and steamed or stir-fried broccoli. It is worth the time and the calories, if you are counting them

Reviewed On: Mar. 9, 2010