Both my mom and I make this and it never fails - huge hit! They are a great brunch item, as well as a perfect item that displays well on a platter to bring to a party. This recipe works with a number of fillings as well - a good imagination takes what is nearly perfect without your help to exactly what you want it to be!

I made a lot of this to have it to bring to a party and still have some at home ... never enough! This was a huge hit at the party and my kids loved it at home as well. One warning, though ... make like double or triple the chips - they are well loved even without the salsa!

The only drawback to this recipe is that there are a lot of people who will look at it funny and not necessarily give it a chance. Those of us who like something a little different absolutely loved it!

Though this isn't knock-me-out fabulous, it gets extra points for ease and ease of alteration dur to circumstance. Didn't have savory, but used a fabulous herb blend that I had with rosemary and other herbs ... cut back on salt for family medical reason (and think it needed it). The thing I loved is that I could finish it in the oven at 350 for 25 minutes - meaning that I can make this up and serve it for guests and not be slaving over the stove when they walk in. I would just bump up the herbs a bit.

The flavor wasn't the best, but that was my fault - inadequately seasoned. But for an eye to be as tender as this was is pretty amazing. My roast was large - take advantage of extra time. Also, my oven was cold at the end, so the roast was a well ... easily remedied by turning it up for a little while, just to heat, and then letting it rest in the oven for a very short time, then out. This is all going to depend on everyone's oven, though. All in all ...GREAT. Will definitely do this again ... and I made a big roast so that there was enough for the Beef Potpie recipe from this site with the leftovers. Not bad for a meat that's less than $2/pound in this economy!

Made the recipe with ground ginger, as I had no fresh - other than that, I made the marinade as called for. However ... as the oven was busy, I made this on the stovetop, and it worked out great. It was seriously gooey, as expected, and came out great. I just turned the chicken every now and then, and added the marinade a little at a time until it was all in there. Cooked until done - it was great!

This was SOOOO simple and went over REALLY well. Made it as written - it went fast and was a great fill-in item with things that I always have. Great emergency recipe for a dip that doesn't involve sour cream and an envelope of soup mix. Classier.

This was good ... not the greatest pie in the world, but it gets kudos for simplicity and for the gact that this is a good pie to throw together at the last minute to make something special. I love cinnamon, and this is a great way to feature it.

This was fine, but nothing to write home about. I'm with Babskitchen - needs something to kick it up a bit. It was fine ... but bland. Add SOMETHING.

Never made pork into tetrazzini before ... huge hit for these leftovers! Family enjoyed, even husband, who says he is "not big on casseroles."

I tossed shrimp in with this and brought it to a function - was a huge hit, and the first thing to go!

This was somewhere between a 4 and a 5 with only minor alterations. When I made the rice, I prepared it with chicken base in the water, so more like a broth than anything else. (This was because of all the reviews that said that the recipe was bland.) I also used cheddar because it was what I had. Came out good and the family said that this recipe was a keeper; they DEFINTELY want it again. It's easy and can fit simply into a supperm prep schedule, which is key.

This was okay, but nothing to write home about, so I made a couple of changes: cooked the onion in a little bacon grease to carmelize a little and bump up the flavor a little, and when I served it, I sprinkled shredded cheddar and more crumbled bacon on top, then a small dollop of sour cream in the center. Gave it a sort of "potato wedges" flavor and more depth. It needed it. Gave it like this to husband for lunch. He said it was fine, but when asked, he would have prefered a corn chowder or something like that.

Wish I could give this a 4-1/2 ... but as I can't ... This was not the best toffee I've had, but was really quite good, and the small lack is made up for by the ease of the recipe. My chocolate didn't work out quite as expected, but was okay in the end - should have waited a little longer to drop the chips on top. My husband's big complaint was that he thinks toffee deserves better chocolate on top than the semi-sweet chips, so I will purchase some high-end candy-making chocolate for next time. I do love the speed - this will make for a nice addition in the holiday baked goods baskets that I send!

Though perhaps a little bland, this is the PREFECT recipe for using staples to stretch leftovers and make a great lunch! I had leftover pork tenderloin, mixed veggies, a green pepper out of the garden, and voila! I might season a little more next time, but the kids LOVED it and not enough leftovers from dinner for 4 lunches made enough for us all (including teen boy with big appetite). Will use again and again.

Okay, so this was MORE than a hit. My husband, who bemoans the lack of good slaw "up North" (GA boy in CT) absolutely LOVED this. He was thrilled with the broccoli (which mama never used!) and commented repeatedly, which is rare. I used Marie's cole slaw dressing, which comes in a 12 oz. bottle, so I had to scale back the recipe. Wonderful. But one warning ... I love raisins, so I sort of bumped those up a little. Warning: DON'T DO IT! As great as this is, extra raisins sweeten the slaw a bit more than you will want it, so STICK WITH THE RECIPE.

Wow. Huge success. HUGE. Made these to bring to a 4th OF July Picnic. I marinated the chicken the night before, and did the veggies separately that morning so that I could baste with the marinade (and we all know not to use the meat marinade, so this made sense). Everyone ranted and raved and the hostess plans on making them again - tomorrow! The baste did seem to make a difference, so it's a good idea to make up two separate ziploc bags - one for meat and one for vegetables. A definite keeper and constant repeat!

Been making this for years and it has never failed me (except for the time that I tried making it a little lower fat and used lo-fat sour cream ... don't do that ... it makes a mess!) Always a huge hit no matter who I serve it to. Whole family ADORES it - daughter has been known to hide leftovers at the back of the fridge for herself!

Make this often now for my family ... it is the first thing to hit everyone's plate and everyone wants the last little bit!

Made these with my Girl Scouts when I was a leader years ago ... they were well loved, so I made them often when we were just grilling at home, especially with a crowd. Cool option is to set out little bowls of LOTS of filling options - have used not only chips and mini marshmallows, but also chopped nuts, coconut (toasted especially good!), chopped up snicker bars, smashed up graham crackers ... your imagination and your cupboard are great inspiration! If you think it'll be good in there ... it probably will!