What a wonderful surprise! Such great flavor and texture from so few ingredients and little effort. I had 1.5 lbs. of beef and only one can of golden mushroom soup so I improvised by adding 1 1/3 cups beef broth instead of the water. Started with frozen beef cubes.

Dense due to so much butter.

I chose this recipe over the other cranberry puddings because of the ingredients - especially the cinnamon and nutmeg. We love nutmeg, but 1 tsp. is WAY too much - will reduce to 1/4 tsp. next time. Also experienced same problem as previous reviewer - my cranberries were clustered in the center. Using a pudding mold instead of a casserole will probably solve this problem. Will place a rack in bottom of stock pot next time.

Not too sweet, biscuit-like texture. A family favorite. Best eaten straight from the oven.

It wouldn't be Christmas without these cookies!

These look special but are really easy.

Chewy, fruity, flavorful!

Made the following substitutions for Christmas: no chocolate layer, instead add chopped red candied cherries to one layer with red food coloring, and green candied cherries to another layer with green food coloring. For the white layer I used chopped blanched almonds, instead of walnuts, and the almond extract. Made a batch as soon as they were frozen and then another two weeks later - the flavor really intensified over time and the texture was better too!

Would other reviewers let me know how they served this pork? I served it with black beans and rice, but maybe it should be served in a tortilla with some kind of sauce? I found the pork too dry - the recipe did say fry until crisp....

Super easy and fast! Watch the scallops closely because they overcook easily. Used a 13x9" pan so scallops could be covered evenly with bread crumbs in a single layer. Reduced garlic to one clove.

Quick & easy in my Kitchenaid mixer. Mixed in 1/2 cup of mini chocolate chips instead of spreading with chocolate. Forgot to toast almonds and next time I'll add a few more minutes to second bake - some dried cherries might be nice too.

Excellent flavor for such an easy recipe! Used low fat ingredients in place of non-fat, frozen corn instead of canned, and clam juice for corn water. Heating mushroom soup and cream cheese together first and wisking is a better way to blend. I didn't watch soup carefully enough and it boiled causing the soup to brown on the bottom. This worked to my advantage because the brown flecks disguised the mushrooms which my husband ordinarily won't eat - ha, ha! He asked me to cut the pepper in half next time.

I used frozen veggies instead of canned and added 1/4 teaspoon of poultry seasoning to the soup. If we're really in a hurry I use only a top crust and crank up the oven to 425 - done in less than 20 minutes!

This recipe sounded so good but the end result had a funny taste - probably from the canned veggies (we rarely use canned). Next time I'll replace canned corn with frozen, and green chilies with some kind of fresh peppers.

Usually I reduce the salt in recipes, but this dish needs most of the salt called for, and the pepper too. As written, you'll end up with a fairly runny sauce after simmering for 30-40 minutes. However, to achieve a really thick and rich sauce, I simmer this for 2-3 hours uncovered, over low heat, stirring a couple of times every hour. You could instead use less tomatoes, but I really like the recipe the way it's written, just simmered MUCH longer. Goes great with a Thai cucumber salad, zucchini, carrots, and/or cauliflower (see my meal idea).

With some changes this recipe could be a "4." Sauce is too thin for basting - better as a marinade. Peppers need more than 5 minutes to cook so grilling them separately or pre-cooking them part of the way before threading them on skewers would solve this problem.

Easy and requires only a few ingredients. I would recommend adding ingredients in the order they cook (carrots, then pasta, and spinach last) rather than all at once. Also, if using a pasta smaller than shells, such as orzo, either use less pasta or more broth otherwise you'll end up with too little broth for the soup.

Have made this recipe many times -- the following changes make these bars a "5": Add 1 teaspoon grated lemon zest to crust. Reduce butter by 2 tablespoons. Bake until filling is set - may need to add 2-3 minutes depending on your oven and baking pan (I also bake crust an extra 2 minutes). Dust with sugar to disguise browning. Loosen edges of bars with a sharp knife while still warm. Chill or partially freeze bars to facilitate cutting. ------------------------------------------------------------------------------------------------------- For the reviewer wondering how to measure the juice: 1/2 cup + 2 tablespoons = 5/8 cup.

The flavor sort of reminded me of a zucchini souffle or quiche with the added texture of cornmeal. A good way to sneak in an extra veggie

We love this recipe! My husband doesn't eat salmon, unless I make it this way. Tastes alot like the bourbon sauce served in chain restaurants. Did reduce bourbon to about 2 tablespoons; other times I've used Southern Comfort and that works too. I do recommend serving the marinade as a sauce - just boil it for at least 2 minutes. If you prefer, strain before serving. My kids pour the sauce over everything on their plate! Served with rice pilaf and broccoli.