Just okay. Nothing special.

This was not a very good side dish at all. Very dry after baking. No flavor even though I added some spices to try to up the flavor and cooked the rice in chicken broth. Just bland and a lot of ingredients and work for just rice. I would have preferred just plain rice.

Oh my gosh! This was Thanksgiving in a crockpot!! I did follow the advice of some other reviewers and added an onion and some celery along with some seasonings. S & P and poultry seasoning. I used the cornbread stove-top stuffing but mixed with low salt chicken broth to cut the fat. I cooked on low for 4 hours and it was perfect. Served with some cranberry sauce along side and some fresh cooked vegetables and it made a Sunday dinner feel like a holiday. Loved it!

Great recipe. I used tomato sauce instead of juice like many others suggested. It's what I had on hand. I doubled the recipe and the leftovers were great too. I will definitely make again.

This was absolutely yummy! I did make a few changes but used the recipe for the basis. Instead of bouillon, I used 2 cans of low salt chicken broth. I sauteed the onion & celery in a little olive oil (also threw in a handful of shredded carrots). Then added the potatoes, ham and broth (and a little garlic, salt and pepper) and cooked for awhile until the vegies were about done. I made the roux using 1% milk and added about a 1/2 to 3/4 cup of shredded sharp cheddar cheese. Then added to the soup and cooked for a little longer. This was absolutely delicious. It made a lot of soup and I am alone, so froze it in single containers so that I can take it to work for lunch. I love cooking things that I can then save myself the work on work days but still have a good meal. Thanks for the recipe.

One of the best recipes I've made from this site. The changes I made were very few. I browned the brats, then removed and sauteed the carrots, onions and celery. Also added about a tsp. of minced garlic. I also added 2 small Yukon Gold potatoes chopped up. It was a very yummy soup. I will definitely make it again. I think it would be good with Kielbasa. Next time I think I might try using boneless skinless chicken breast as the meat base.

This was pretty good. I followed the recipe exactly. I didn't care for the vinegar taste. Would prefer a more beef gravy taste as I get in another recipe for short ribs. It was okay though.

Okay. I read another review which indicated that they had used zucchini. And guess what? I have zucchini by the bushel full right now. So me thinks, why not. It was yummy. I followed all of the rest of the recipe, except cooked the zucchini with the onions and garlic, then added the tomatoes and herbs. It was just yummy. The brown sugar adds a nice sweetness to the dish. I loved it and will definitely make again.

These were okay. But they sure made a mess in the oven. They popped like popcorn and were all over the place. How come nobody mentioned that?

Excellent! I doubled the horseradish, because I love it.

This was a very good salad with a bit of a difference because of the Mexican spices. I did cut the oil & vinegar in half. Left the rest of the dressing ingredients the same and it was perfect. Left out cilantro, because I don't like it. I'm taking it to my work picnic this week. We'll see if it gets as good of reviews as I think it will.

This was dry even after I added a little milk as was suggested by others. Just didn't care for it. I'm surprised by all the high ratings. I guess some people have never had really good mac & cheese.

These turned out excellent. Better than I thought. I did add some dry dill for an extra boost in the flavor and it was a good choice. I did have to use more cracker crumbs than called for and didn't use any of the extra liquid. I just kept putting in crumbs until they seemed the right consistency to hold together. Oh, also used Dijon mustard instead of the dry. Great recipe.

This is a really good recipe and I see lots of potential for variations. I made according to the recipe except I used Italian bread crumbs, so the extra seasonings made it really good and perhaps some that thought it needed something more should try that. I used only chicken thighs because that's what I had on hand and it was crispy and smelled soooooo good! I am anxious to try with boneless skinless chicken breasts to be a little healthier. I can't wait to get home tonight for leftovers. Oh, one other thing - I started it out skin side down and turned over about 1/2 way through.

I've been making this chicken for years. It is the recipe for barbecued chicken that is in the old (circa 1960) Better Homes and Gardens cookbook. (The one with the red checkered cover, although my cover has been gone for years). The only difference is that the BH&G's recipe had celery which you brown along with the onions. My kids were raised on this chicken and it was requested often in our house. Seeing the recipe here reminded me how good it is. I'm going to have to make it again soon now.

I thought this was great. I too changed the mayo to 1/2 c. & 1/2 c. milk. I also used light mayo. Used Italian bread crumbs. My grandsons loved it. I usually use drumsticks & thighs and I make extra because the leftovers are really good too. It's the best oven fried chicken I've found.

This was really good. I followed the recipe except for a few things. I used 1 more egg, fat free 1/2 & 12, upped the cheese by about 1/2 more and put in some hot sauce for an extra kick. I did not have any problems with the filling not being perfect for a 9 inch pie plate. It was perfect and made for a nice Sunday morning brunch.

This was okay. Prepared according to the directions except I grilled it. Too sweet. There are much better ways to prepare salmon.

Sorry - this did not do it for me. No flavor at all. I'll just buy the low fat dressing at the store.

This was a great side dish along with a piece of salmon. Very healthy dinner. I switched the amounts on the balsamic and soy sauce as many reviewers suggested because I love balsamic and soy sauce can be a little salty. I will make this one often as long as I can afford the fresh asparagus.