What a nice little quick meal! I had a package of hot italian sausage to use up, and freezing wind and snow meant no grilling. I found everthing I needed for this in my fridge and pantry. I added a little more wine, and about a 1/2 cup chicken broth to this, and did add a 6 oz can of tomato paste, which made a lovely gravy. I simmered about 1/2 hour total after adding back the sausage slices. Thanks for a great submission. We enjoyed this.

These were devoured at my Christmas Eve celebration! Gone in about five minutes. I prepared the filling the night before and refrigerated, then just filled and baked as the guests arrived. I followed the recipe exactly. These are definitely a do-over for me. Thanks for sharing this delicious recipe.

This was a delicious and easy spread, well received at my Christmas celebrations. I wouldn't call the flavor "buttery", the overwhelming flavor is definitely sour cream. Made exactly as written with the exception of adding some parmesan directly to the mix, too. Thanks, I enjoyed trying your recipe.

I thought this was a very tasty soup, loved the combination of crab and clams. The finished product was a bit thin for me. I did add extra veggies and even added some left over mashed potato, used extra flour/water slurry to thinken, but even that didn't do it for me. I guess I just like a thicker soup. Next time I will puree some of the veggie/potato/broth mix and add back before adding the seafood. I also cooked this much longer that the recipe calls for, even small diced potatoes need a longer cooking time. Thanks for a nice submission, I enjoyed trying this.

We absolutely loved this dish. A terrific winter comfort food. The ribs were fall-off-the-bone tender and the sauce was terrific. I added the flour about an hour before serving and just kept them on low. Thank you for sharing this recipe!

This was a very tasty weeknight meal. I took reviewers suggestions and sauted some crimini mushrooms, then added the soup, sour cream, and sherry with some black pepper, and poured over the chicken and swiss. I skipped the croutons, and just used plain breadcrumb with butter and dill. Delicious over jasmine rice with peas and carrots. I'm thinking about doung a lower cal version of this next, low fat sour cream and soup, and skipping the cheese and topping. Thanks for a nice recipe for sherry lovers!

This was a delicious, comforting weeknight meal, and a great "use up" for prepared chicken, fridge, and pantry items. I made exactly as written, without chips on top, and it was great. Thanks for a nice recipe, Jane!

Thanks for such a great recipe! These meatballs were sensational, light, tender, perfect. I followed the recipe exactly, and tossed in the crockpot uncooked with my home-made sauce. They did a happy dance for about 7 hours on low, and viola! great meatballs and sauce. This will be my new go-to! Thank you for sharing this with me.

Loved, loved, loved this recipe! If you are looking for a quick, sure-fire scallop recipe this is the one. I prepared exactly as directed, garlicky, flavorful, delish. Next time I will put the finished product under the broiler for a few seconds to really crisp up the breadcrumbs. Squirt a little lemon juice over before serving. A winner!

Everyone seemed to enjoy these! I added diced red pepper, but other than that made exactly as directed. After refrigerating overnight, I heated in the crock. They were definitely on the vinegary side, I added some beef broth to dilute. Next time I will only add a couple of tablespoons of vinegar. Thanks for a fun recipe, Sandra!

This is a very nice side dish. I used fresh haricot verts and sauteed them in olive oil with my onion, bacon, and garlic, then added diced red pepper (what I had on hand and I like a little color contrast) and creole seasoning. I used about 1/4 teaspoon of cayene based on the previous reviews. They were very tasty. A great side dish for summer grilling recipes.

Rob, thank you for your excellent submission. Based on the reviews, I altered this recipe quite a bit, and it was probably one of the best soups I have ever made, no doubt. I started by making this on the stovetop. I sauteed the veggies in veg oil, then added the curry powder. I added 64 oz reduced sodium broth, and then added the other spices. No poultry sesoning, so in it's place I just added a pinch of rosemary and marjoram. I did add the full amount of cayene, but did not add the pepper. I used prepared chicken breast chunks, only about 6 oz, let simmer for about 3 hours on low, and then added about 8 oz thin thai rice noodles. Simmered for about 10 minutes to let the noodles cook. It was perfectly spicy this way. The combination of the curry and sage is fantastic. Thank you for a great base to a new keeper!

This was a delicious soup. If you like cheesey broccoli, cream of mushroom, and crab, you will really like this soup. I made quite a few changes to the preparation, so here goes: I sauted the veggies (used 10oz package frozen broccoli) in a separate saute pan and cooked off the liquid, I added butter to the soup pot and added flour, cooked for a couple of minutes, and then slowly added the broth while wisking, about five cups. I then added the veggies and pureed in the blender. Finally, back in the pot and slowly added about 1 1/2 cups swiss, and light cream. Then two cans of crab, salt and white pepper to taste. The crab flavor does get a little lost in this, next time I will think about subing some of the broth for some clam juice. Overall, very good, different, nice source of vegetables. Thanks for a great submission!

This was a very good recipe. Extremely rich, and very filling. After reading the reviews I was pretty aggressive about spicing them up, we like flavorful foods. I started by sauteing the onions in EVOO with garlic and some minced jalepeno, then added the cooked chicken, cumin, cayene and some chipotle powder. For the sauce I added some more minced jalepeno, cumin, chipotle and salt. I put them under the broiler for a couple of minutes to finish off before the garnishes. Thank you for your submission, very tasty!

I enjoyed trying this chili recipe, but it required lots of doctoring on the spices to overcome the blandness of all of that tomato. My falt, a recipe calling for 48 oz tomato juice and an additional 28 of whole, I should have known better. On the upside, it does make a ton of chili, and it is certainly mild enough for the kiddies. Next time I might consider subing a pound of the ground beef for some spicy italian sausage, and definitely cutting back on the juice for a little thicker chili. Like others I did double the chili powder, added cayenne pepper, tripled the pumpkin, and added cumin & a pinch of clove. I added more pumpkin pie spice, too, but the pumpkin flavor was lost. My hubby loved this. Thanks for your submission.

This was one great crab dip! I doubled the recipe for a large gathering and received rave reviews. I did make a few changes. I doubled the crab for a meatier dip, and added several tablesppons of Old Bay (I love that stuff!) to the mix. I also added a few tablespoons of lemon juice and a little extra cocktail sauce. I used a prepared creamy horseradish spead, as that's what I had on hand, and it worked very nicely. Instead of almonds (store was OUT?) I sprinkled Old Bay on top. I baked for about 50 minutes since my dip came out of the fridge and I doubled the recipe. Very nice, this will be a great go-to for football season and the holidays. Sincere thanks for sharing!

Thank you for such a versitile and very delicious recipe! I had two large butterfly pork chops, so I halved all of the liquid and only used a couple of shots of beer (thanks previous reviewers). I also subbed several tablespoons of a prepared jerk seasoning in place of the list of jerk spices. Smelled soooo good on the grill, and I loved the light carmelization from the molasses and rum, balanced by the saltiness of the soy sauce. Will definitely use this one again!

This was a nice addition to our 4th of July potluck. I used red and yellow tomatoe and added black olives and parmesean cheese per previous reviewers suggestion. Skipped the raw onion, just personal preference, but added a little onion powder for taste. Thanks for your nice submission.

Wow, you absolutely can't go wrong with this one! This came together in a snap and was delicious on buns with sliced pickles. I used Bob Evans Wildfire sauce, delish. Freezes well, too. What a great recipe for a crowd! A definite keeper!

Excellent and easy side dish. This comes together in a snap! I just fine diced the veggies and I did use chicken broth instead of veg. Really fresh and light. We loved it!