Excellent recipe...DH went back for a second huge helping! I scaled it down for 4 servings and changed it just a tad because I had leftover cooked chicken breasts I needed to use up. So rather than "making" the broth, I used 2 1/2 cups of chicken broth, 2 1/2 tbsp of flour mixed with water and added the cooked chicken at the end. A great meal for a cold winter day!

I am not a fan of canned salmon but these were really quite good. Didn't have potato flakes so I substituted 1/4 cup left-over mashed potatoes and also added some shredded cheddar cheese. Next time will re-dip them in more bread crumb mixture to make them a little crispier. Also can't wait to try them with fresh minced salmon.

This was a very tasty recipe for pork tenderloin. I did make changes as suggested by other reviewers. I pan-seared the pork first which I cut into 1 inch thick medallions rather than strips and then removed them. I didn't have fresh herbs so used 1/2 tsp. each of oregano, sage and basil and added garlic & mushrooms to the rest of the suggested ingredients. I deglazed the pan with about a 1/4 c. of wine and let some of it boil off. For extra sauce, I used 1 cup cream and 1 cup chicken broth mixed with 2 tbsp. flour to thicken it. Once thickened, I added the pork to re-heat and cook through. Served over mashed potatoes with steamed broccoli and my family just loved it!

This is a good recipe if you're pressed for time and in need of a hearty meal. I doubled the recipe to fit a 9 x 13 baking dish and used fresh ravioli stuffed with cheese and spinach which I boiled for 5 minutes before arranging in the dish. I also sauteed fresh mushrooms, onion and a large green bell pepper and added it to the sauce. Then baked for 20 minutes at 400 degrees. My husband and I thought it was pretty good for a quick meal but my son had 3 helpings AND packed some for lunch the next day. High praise indeed as he's not too fussy about left-overs.

I made the mistake of not reading the comments before trying this recipe (pressed for time) and I'm sorry I didn't make the time. While this is a great way to use left-over ham, it didn't make enough sauce and we prefer more cheese in our casseroles. It was rather bland. I do think it's worth another try with some of the great suggestions from the previous reviewers.

Great recipe! They were light and fluffy, golden brown. rose beautifully and even kept their shape out of the oven. Can't wait to try them in roast beef drippings instead of oil. Special thanks to the previous reviews about using eggs and milk at room temperature. I think this made a big difference.

This made wonderful gravy! I have always used dry onion soup mix in my gravy but figured that would be too much sodium so I took a large whole onion, pureed it in the food processor and added it to the soup mixture. The onion pretty much disolves over the 8 hours of cooking and gives the gravy nice flavour. I also thickened the gravy by mixing in 3 tbsp. of cornstarch the last 2 hours of cooking and added a few drops of Gravy Browner to darken it up.

What a hit with the family! I've been searching for a chili recipe that's not too spicy and has some sweetness. On the advice of a previous review, I used pork & beans in molasses (2 cans) and just 1 can of kidney beans (drained) and omitted the cannellini beans. I also added extra garlic, some mushrooms and increased the beef to 2 pounds. For our family of three, the left-overs didn't last past noon the next day!

Once again, thank you Sonya! This was delicious with your dumpling and sauerkraut recipe (Knedliky). I am rating it a four only because my hubby and son are not used to European cooking and found the 2 tablespoons of caraway seeds too much for them (much to my dismay) but they loved the onion based gravy otherwise. Thanks for restoring some of my heritage!

What a treat to find this recipe! Both of my grandmothers and my own mother passed away before I became interested in cooking and I have always regretted not learning this traditional meal. Thank you Sonya, for the detailed instructions (it brought back so many memories). Unfortunately, my dumplings were not quite as light and fluffy as Babicka's (grandmother's) but this does take some practice. I'm sure it had nothing to do with the recipe and instructions. I may have over-kneaded and possibly cooked them just a little too long but they were still very delicious. I would like to add one valuable tip I found on another site (however, the instructions and ingredients on that site left alot to be desired)...rather than cutting with a knife which can compress the dumplings, use a long piece of dental floss to cut them into slices for serving. It leaves them virtually in their true form and allows the steam to escape so that they don't turn out too hard. This is the only advice I can offer. Sonya, dekuji mockrat (many thanks) for this recipe!!

I was pleasantly surprised by this sauce. The only change I made was adding 3 cloves of garlic (I may add more next time). Once the sauce was pureed, I poured it back into the pan and tossed in some cooked jumbo shrimp for two or three minutes and served it over rice with a side of steamed green beans. This was a nice change from the usual cream sauces and not as heavy.

This one did not go over well. Even after adding some garlic, onion and a bit of chicken broth to flavour it, the meal was very bland. My husband and son couldn't wait to sit down to this meal but in the end asked me not to make it again any time soon. Sorry.

Excellent recipe! I did modify it a bit by using the suggested 1/4 cup oil, 1/4 cup butter, 1/2 cup chicken broth and thickened it a bit with cornstarch. Also added mushrooms and diced orange and red bell peppers and increased the garlic to 5 cloves. My son spent one summer working in a restaurant in a high-end summer resort and he commented that this was a better scampi sauce than they served at the reort. Thanks Cyndee, this one's a keeper!

This was the best seafood pasta we've had in a long time! I did add a few things like fresh diced tomatoes and mushrooms as someone else had posted. I also used a shallot along with the green onions, added extra garlic and thickened sauce with cornstarch. I will never buy store-bought alfredo sauce again. Thanks for the fabulous recipe!

This was a big hit with my family! I had to modify this recipe by omitting the wine because my hubby and son despise anything cooked in wine. I used a full cup of chicken broth and added water to cut the saltiness. My family prefers thicker pieces of chicken so I didn't thin them and simmered everything together for the duration of cook time. I added some mushrooms and a heaping tbsp of flour to thicken the sauce and at the end, topped each chicken breast with a folded slice of havarti cheese and let some of it melt into the sauce. Delicious!

Wow! I followed the recipe to the letter and they were fantastic. At first I thought pulling the salmon from the skin was a bit of a pain as I was trying to cut it off (apparently I'm not that coordinated) but since I knew I would be mincing it, I got right in there with both hands and the salmon tore away from the skin rather quickly. I then popped it into the food processor and had minced fresh salmon in seconds (did the same with the red onion). I formed the patties in a Tupperware burger press so the consistancy was perfect and not a single morsel crumbled during grilling. I will be laminating this recipe because I'll be making it over and over again. Thanks so much for posting it!

I just tried this recipe and my family loved it! I used left-over steak barbecued medium-rare the night before and added it the last fifteen minutes of cooking. It was really tender and the barbecued flavour gave it an extra kick. Whenever we barbecue steak my husband now requests that we make an extra one so that we can have this meal the next evening. Thanks for sharing it!