I made this with a large, very thick round steak, cut into cubes. I dredged the meat Wondra flour and browned them very well. Removed the meat from the dutch oven, then sauteed some chopped onions and garlic until soft. Added 2 cans of Campbells Healthy Request cream of mushroom soup (less salt), 1 can of carmelized onion soup, 1 cup of 2 % milk, 1/2 cup water, 1 Tbl. beef base and about 1 Tbl dried thyme and some freshly ground black pepper. I added the meat back and put into a 300 ºF. oven for 5 hours, until the meat was almost falling apart tender. (I stirred it once at about the 3 hour mark.) Served over buttered egg noodles. DELICIOUS! It made a very large amount, so I froze about 1/2 of it to be eaten on a later date.

Just a note, the picture shown is not how I cook my dumplings. Mine are served with a brown sugar, butter sauce. They are not crisp at all, and they do look sort of like flying saucers, fat in the center, with flat edges around the circle. Cyndi K.

Great base for a sauce. I added lemon zest, some fresh thyme, a little dry white wine and some freshly ground pepper. I roasted some boneless, skinless chicken breasts that I had seasoned with salt, pepper, thyme, rosemary, and olive oil. Used this sauce over the breasts. Wonderful way to keep them tasty and moist for a crowd.

I used this recipe as a starting point. I used 1 can of cream of mushroom soup, and 4 cups of UNSALTED chicken stock (Kitchen Basic brand). I didn't add any extra mushrooms, but added 8 good shakes of "Mrs. Dash Tomato Basil Garlic" blend along with 2 large cloves of garlic, minced. At the end, I stirred in about 1/4 cup chopped roasted red pepper, 1/4 cup freshly grated Parmesano Reggiano cheese, 4 tablespoons freshly chopped parsley, and about 25-30 medium cooked shrimp, cut in half. It was delicious!! I added the shrimp to make it a main dish and it was wonderful. This may not be a "true" risotto, but it is close enough and very tasty! Sometimes, its OK to cheat a little.

I made this with my homemade pesto and used provolone cheese. I marinated the chicken in the pesto for 1 hour then baked the chicken for about 25 minutes. Then I added the tomatoes with a light sprinkle of salt. Baked for 5 more minutes, then placed the provolone on top and baked another 5 minutes (35 minutes total baking time). The chicken was super moist and tender with lots of flavor. This recipe looks impressive, tastes even better, and would be great to serve to guests!

Wow. So easy and really tasty. My whole family loved it. I used 3 boneless chicken breasts, 1 can cream of chicken and 1 can cream of celery soups with an additional 1 cup of chicken stock. I also added about 1/4 cup finely diced carrot and 1/4 cup minced fresh parsley for color. You can easily adjust the ingredients to your taste. Next time I will double the batch, as there were no leftovers. This recipe is a definite "keeper" and a great way to stretch your food budget!

Not a bad recipe, but nothing special. I was not happy with the vanilla in the recipe; that flavor was too strong. I am still looking for a recipe that is well balanced in flavor and not too much work.

Just tried this last night with only 2 Tilapia loins. I scaled back the sauce without measuring but used the ingredients listed (used celery seed instead of celery salt). Fantastic flavor. The parmesan gives it wonderful flavor. Make sure you use REAL parmesan cheese, not the stuff in the green can. I will be using this recipe over and over again.

Simple and easy to make but sooooo good. I have made this for years and my grown daughter makes it for her college friends. A little healthier than "carmel apples" but it tastes just as good. I sometimes chop peanuts and add them to the dip. A "go-to" standard.

Wonderful recipe. I did not use eggplant or mushrooms. Roasted onion, 3 colors of bell pepper, zucchini with olive oil, salt and pepper. Chopped into small pieces. Also added marinated artichoke hearts, chopped small and fresh baby spinach. It was the best lasagna ever! Roasting whatever veggies you choose makes all the difference. Great flavor.

Have made this for many years, but I always saute the onions and cabbage together until they are a bit carmelized and browned... more flavor, less work. The salt and pepper are key. The kind of food my Croatian mother cooked, simple but delicious and a great change of pace from potatoes or rice. YUM!

I have made this even simplier... just the pork roast, salt, pepper, a little sage, and 1 can of whole berry cranberry sauce. Make it in your slow cooker and it is wonderful. It doesn't get much easier.

Made this recipe using 3 large cloves of ROASTED garlic, 1/2 tsp cayenne and calamata olives mixed right in. I also added a half of a roasted red bell pepper. It was delicious and had a little more kick to it. No need to do anything by hand except remove the pits from the olives. Very yummy and satisfying with pita chips.

I have made this for many years, but using 1/2 cup brandy and no vanilla. After the peaches have really softened, take them out, leaving the juices in the pan. Reduce the sauce till it is nice and thick, then put the peaches back into the sauce and stir gently. If you make larger batches, you can freeze some in small containers for later. Great served very warm over vanilla ice cream. YUM!