This was a good quiche, but needed some adjustments. I used 8 slices of bacon, and half Monterey jack cheese and half swiss cheese. I also used 4 eggs. After it was done I tasted it and still felt like it needed something. I sprinkled cheese on the top to make it look a bit prettier and then served each slice with a dollop of sour cream and a slice of avocado. That really did it and my guests really enjoyed the taste as well as the presentation.

Reviewed On: Feb. 17, 2009

This is the best broccoli salad there is. My grandma used to make this and I was so happy when I found the same exact recipe. I always double the dressing because I like to make this the day before I'm going to serve it and I noticed that the broccoli really absorbs the dressing so it is good to make extra for the next day.

Reviewed On: Feb. 17, 2009

Oh wow was this good. I, like other reviewers did tweak the recipe a bit and used this as a base. I actually used three large frozen chicken breasts(yes straight from the freezer!) and put them in the slow cooker on high for two hours with a can of chicken broth, lawrys salt, fresh ground pepper and Old Bay. Once they were thawed and beginning to cook, I added in the onion and condensed soup. Boy did that smell good! I listened to some of the reviews and added the biscuits( I only used one container) about 2 hours before I wanted to serve. From the frozen chicken going in the crockpot to everything being taken out cooked to perfection it was about 6.5 hours. My family loved it and asked if I would make it again next week.

Reviewed On: Feb. 17, 2009