Made this as stated, except we don't have andouille sausage this neck of the woods...Rice was added but ended up too mushy (operator error LOL) but overall very good. We still like the Oven Baked Jambalaya (also from AR) better though, and may try that recipe in the crockpot next time to make it easier!

I'm rating this as I made it, I thought the original recipe would be bland. I added garlic salt, onion salt, oregano and worcestershire sauce, salt and pepper to the browning ground beef. Put all ingredients into a large crockpot. Cooked on high for 6 hours...after 4.5 hrs, checked it out - cabbage still crunchy, rice good. Still needed more seasoning - added hot sauce to it - just right!. Easy comfort food! Great for a cold wintry day!! Thanks for the recipe Buchko!

I'm rating this as I made it, I thought the original recipe would be bland. I added garlic salt, onion salt, oregano and worcestershire sauce, salt and pepper to the browning ground beef. Put all ingredients into a large crockpot. Cooked on high for 6 hours...after 4.5 hrs, checked it out - cabbage still crunchy, rice good. Still needed more seasoning - added hot sauce to it - just right!. Easy comfort food! Great for a cold wintry day!! Thanks for the recipe Buchko!

Husband is French Canadian and he thought this was better than what he remembers his family making, as theirs was too dry, this one was moist. I used all pork only, kept everything else the same to a T! Very good!

I omitted the cabbage, used the carrots, celery and onion without cooking first; omitted sage and used the spice packet from beans. I made a double batch as the bean bag was 16 oz. and adjusted ingred. accordingly. I tossed everything in from the beginning except the ham steaks, which I cut up and added the last half hour. I cooked on low for about 12 hours - Perfect! I did end up blending about 4 c. of the soup to add some substance, it was fantastic this way. A keeper.

I ended up adding a bag of Italian frozen veggies, some herbes de provence (eyeballed it), the whole envelope of onion soup mix. Had to bake it covered for an hour, hardly cooked. Used bnls, skinless chicken thighs. Took foil off, baked another 30-45 min at 325 convection to perfection!!!! Hubby thought it awesome!!!!! said very good!!!! he said it was 5 stars all the way!!!!!

I used this recipe to season the Slow Cooker Chicken Taco Soup and it was a little too spicey for us (too much red pepper). I carefully measured out the ingredients too. Next time I'll either reduce the red pepper flakes or leave it out. But overall very tasty.

I followed the recipe exactly except for doubling the ingredients as I have a really big crockpot and love leftovers. I even measured out the spices which I hardly ever do. It was too spicy for us - too much red pepper flakes even though I carefully measured it out. Next time I'll go with less or even leave it out, but overall it was very good and flavorful (if it weren't so spicy). DH thought it too spicy too, but good. I hope the flavor doesn't intensify as it sits in fridge!!!

I felt that based on other's reviews the amount of balsamic vinegar might be a little much, so I did cut it down a little and kept everything else the same. Was able to taste some of the spices in the mix. we had 2 boneless breasts to marinate and they were well received by all of us. Thanks for a good recipe.

First, I didn't use the butter, I really didn't want all that fat. I made the mixture (eyeballed ingredients, no sage, but used poultry seasoning) and put in plastic bag. Baked on wire rack on cookie sheet for about 50 minutes, skin nice and crispy despite no butter!! Very good and very moist, but created lots of smoke!!! Grease splatters too from the chicken, not sure I'll use it again due to this reason, but the chicken was great!!!

I didn't have lemon juice, but that omission wasn't a problem. This was the first time I used sea salt (coarse) and I think it added awesome flavor to the dish. I was also cooking swordfish along with the salmon, and marinated both together for about 20 min and baked for 25 min at 350. Superb!!!

This was my first attempt at making quiche. I followed the recipe with the exception of sauteeing the onions and added some broccoli (sauteed that slightly with the onions just to soften). Then followed the recipe exactly. 4 eggs was plenty as it nearly overflowed the 9" plate. Bake in convection oven at 350 for 40 minutes and it was set perfectly. My husband never had quiche before and he said it was excellent! Thanks for a great recipe!!!

This had great flavor and unbelievable moistness!! Excellent recipe. My husband said this was the best zucchini bread I've ever made. I ended up using 4 mini loaf pans baked at 325 for about 55 mins and they were perfect. For any novice bakers, if your mom was like mine and taught you how to grease a pan by using folded wax paper or saran wrap, here's an easier way - use a sandwich baggie, just put your hand in it, grease the pan and throw away the baggie - no mess on your hand!

I pretty much kept this recipe as is, with the exception of adding frozen mixed peas and carrots to the turkey mixture for a little while to soften them up. It was great, thanks for a great recipe. DH loved it!!!

I pretty much followed the recipe, except to saute the onions with a little garlic to avoid the raw taste, and mixed a little milk in with the cream of mushroom soup to be able to spread it. It is missing something. There are no spices in this recipe and I think that is the problem. I may try it again using herbes de provence maybe mixed in with the soup, or otherwise, mix all the base ingredients in the dish then top with potatoes. I also didn't add the cubed cheddar , thought that was overkill with the cheese, and glad I didn't. It was cheesy enough with just the 8 oz shr. cheddar that I used. I think I'll make it again, but I've got to doctor it up. Hubby agrees that something is missing.

I don't know that it tastes like the Macaroni Grill's Bread, but I do know that it is very good...I made a 1 lb loaf in my bread machine, but hope that I can double the ingredients to make a 2 lb loaf as that will last much longer (AHA about 4 hours instead of 2) in my family!!!!!

Yes this recipe is soo good, moist and tender. I didn't alter a thing in the ingredients and it came out perfect for a 13 lb turkey in about 4 hours. Thanks for a great recipe!!!!

I did alter this a little (not a lot) by doubling the recipe, I used 8 cubes of boullion for a double batch (didn't want it too salty), petite diced tomatoes for the crushed tomatoes, as I like chunky tomatoes in my stew, and even tho I used a 7 qt slow cooker, I had no room for the potatoes, so I poured off some of the broth from the soup and added it to potato water and partially boiled the potatoes I had for about 5 min (they were cut small) and then we added them to our soup as we spooned out our dishes. Hubby said this was the best beef soup I have ever made, and coming from him, that says a lot!!! Everyone loved it!!! Thanks for a great recipe!!!

I used red skinned potatoes, onions and peppers as that is all I had, with dried rosemary and thyme and it was very good. I don't believe you only have to have fresh herbs, the dried worked very well in this case. I will however try them with fresh to compare...Baked at 375 for about an hour as I was making some baked pork chops also. ***UPDATE*** 2/14/09 I made this also as the recipe states and added broccoli for recommended time (maybe a little longer) and they came out sorta crispy but it lent itself a unique taste to the mix, think I will add broccoli again, just not for so long...

I found out at the last minute that I didn't have dry sherry, curing salt or steak seasoning, but I proceeded with the recipe. I had about 2 lbs of venison steaks to contend with and it turned out really well. Unfortunately there were a few tough pieces, but that wasn't the recipes fault. It was very good, and I would make this again. Family really liked it.