I liked this recipe as I read it and liked it even more when I made it. I skipped the potatoes since they aren't in our low carb meal plan (but I did add 2 sm stalks of chopped celery). Once the sausage, bacon, onions and garlic were sauted, I tossed them into the crock-pot. I deglazed the pan with my homemade chicken broth to get some of the flavors into the soup, then added to the crock as well. I waited until 15 to 20 minutes before serving to add the spinach and cream. I thicken with a bit of guar gum. Since the meat was cooked, I set crock-pot on low for 3.5 hours. Served with a crustless broccoli quiche and a homemade low-carb chocolate cake in celebration of the Pope's arrival and His Birthday today. Very good! Could have sprinkled with some Parmesano Reggiano...will do it tomorrow with my leftovers and it will reach 5 stars immediately.

This recipe was given a 5 star rating by my DH whose idea of eating fish, is well ah hm...battered and fried. Perfect recipe for low carb dieting and the taste is superb. I skipped a few steps and it was still awesome. I lined a glass baking dish (long enough for my fillet) with excess non stick foil, combined olive oil, herbs, garlic and added some butter, too. Heated in microwave to melt butter, poured half over one side of the salmon fillet, right over the foil, and flip the fish and poured the rest over the other side, closed up the foil and popped it into the oven while preheating. So, I skipped the marinating "2 hrs". It was fabulous and I highly recommend this for even those who are squeemish about eating fish. Salmon is never a fishy-fish, unless it is not very fresh. Buy your salmon fresh when you are near the sea or buy it flash frozen, so that the integrity and freshness aren't lost in transit.

This is an excellent recipe! I used about 4 cups of chopped zucchini, (as 2 medium could be any size) I added mushrooms which give this already wonderful dish a hearty flavor and in addition to the 2T butter, I added a hint of olive oil to keep the butter from burning. I sprinkled the parmesan on top and baked in an oven a bit hotter than what was posted, along side the "Baked Salmon II" for our low-carb dinner. YUM & thanks! But I am surprised that the nutritional information hasn't been posted yet. The carbs for a one cup serving in the way I prepared it, is about 5 to 7 carbs, in my estimation.

I could not believe how super easy this recipe is. I enjoy making candy from scratch and when I saw this recipe, thought I'd give it a try. Wow...yummy! I used pecans on the top. For those that do not want most of their nuts to fall off the top, once the stove top cooking is done (of the toffee mixture) stir in half of your chopped nuts at this point prior to pouring on the crackers and bake it up including them. Save the remainder for topping the chocolate. It's not very heart smart, but my tongue and family sure are happy! Will try it again with almonds and see if it tastes like almond roca.

I used my favorite bread maker French Bread recipe (they are very similar), but followed your steps from #2 on. These loaves looked and smelled fabulous! It's a big game night tonight and making the bread from scratch today is SOOOOO worth the effort. I love letting the bread maker do most of the work for me. After dividing, rolling, & placing on the baking sheet, is when I make the cut marks (before the second rise). Baked these up early. We had meatball sandwiches. I scooped out some of the bread to have a well for our meatballs, saving the excess for another recipe. The whole egg/water wash gives the bread a lovely shine and the sesame seeds made this look top notch, I use my fingers and do so very gently. Yah baby, this one's great! What a keeper. Will try it in it's entirety very soon, as French Bread is the one bread that will always work for me. Thank goodness. And the taste is superb.

Now I give this a four star because my cake stuck to my parchment paper, that I used instead of towel, dispite the fact that I powdered it with powdered sugar. Perhaps it was my own fault that maybe it wasn't cool enough when unrolled. Idunno. Made another roll cake since the first and literally left it sit this time in 2 cloth napkins with a good amount of P/S for a couple of hours. It unrolled fine. But definitely line your pan when baking, it is much worse when a cake sticks to the pan and you have to pry it out carefully. The taste is great. I added caramel dipping sauce to the filling, @ 1 heaping TBSP and avoided using it as topping. Yum and thanks! Will keep making it until I perfect the roll cake thing.

I used only 9 to 10 oz. of water to my sauce, and I used a can of No Sodium added tomato paste, added a bit of Sugar in the Raw. It was the BEST sauce I have ever made. Used the sauce in Calzones, all made from scratch! Thanks for this recipe.

I used a Reduced Sugar Yellow cake mix (Pillsbury) and added cinnamon and Pumpkin pie spice to it. I added dry egg whites (=2eggs) and one whole egg for needed protein also added about 1/2 cup water. Skipped oil...as that's a big no no. Sprinkled the top with Sugar In The Raw. Bake it up in a tube pan. It was very good and DH ate his with ice cream and hot caramel sauce. Great warmed up!

I baked mine on day 11, as I didn't have the time or recipe till day 11. It was wonderful. I used the pudding recipe W/ butterscotch pudding and everybody loved it. I, too am glad to find this starter recipe. I fondly remember my mother cooking this and pampering her "Herman" about 20 yrs ago. When I add dry ingredients, I use a nylon or plastic potato masher to smoosh it better, as I don't have a whisk that is non-metal. It works great. Josie, I think your doing it okay, or did it just not go anywhere after that addition? I would not be too concerned about the milk for safety reasons, sour cream and creme' fraise and sourdough starters all start this way. The culture is actually very healthy for you.

I made mine using a lg box of butterscotch pudding, also used all oil as I didn't have the applesauce.....Oh my, was it ever good....right out of the oven!!! A friend gave me the starter and was suppose to cook it on Saturday. But cooked it on Sunday instead and served it up for an Open House, had dusted the greased pans with cinnamon sugar and sprinkled the tops, too. This is SOOOOOO good. The smell of it cooking just filled the house with a wonderful Home Cooking smell. I did not add any fruit or nuts. I am only sorry that it's gone~all eaten! Will have to wait for about another week, till my starter is ready again for baking.

What a nice change of pace. Yummy! DH just loved it. Made a smaller roast and divided the other ingredients, too. I used roasted garlic/sea salt blend. Used dried onions, too. Moist and flavorful! With the lid on it, did not dry out...add water if you need to, this is an excellent recipe.

I made this in the crock-pot using boneless skinless thighs, thus skipped the oil and browning. I made it the first time with all the ingredients and my only thought of change for the second time was to reduce the cumin by about 1/2. We truly ate it up...love this recipe, but have found it very hard to search for here on allrecipes. So, save it to your recipe box, now (Big smile)! I'd give it more stars if I could! Don't skip the ingredients, if you have them, use them. And if it's something you're not sure you'd like, try reducing a little of that ingredient. These flavors meld together quite nicely. It's not at all too sweet. Very flavorful!

Great on a cold snowy day like today. We're holding our "Date Night" right here at home. I started with ground turkey breast. I used a commercial sweet italian sausage seasoning to mix with ground meat (used by the butchers), 3 cloves of garlic, used baby carrots cut in 3's, added 2 ribs of celery & 1 diced potato, 5 cups of water with a heaping TBSP. of Vegetarian chicken broth powder, used extra barley (quick cooking kind), & since I had no spinach, I skipped it this time, but look forward to trying again with the spinach. Seasoned to taste with sea salt, italian seasoning and a dash of poultry seasoning. Also added one tsp. of low sodium dry onion soup mix. I gave this a five star rating. DH gives it a 4 point 995...he's being a bit technical, I'd say. Will be making this one again, for certain, as I just loved it.

Deb, these are great, thanks! To be a bit different, I added 1 cup of toasted pecans & half of a cup of ground oatmeal (whirled in the food processor), a tsp. of molasses, only 1 cup of Special Dark Chocolate Chips and a bit extra vanilla & low sodium salt, baked as a bar cookie on a stone at 375 for 18 minutes. Rich and VERY YUMMMMMY!

I too was given some grapefruit that I need to use up. Will make again if blessed with more grapefruit someday. I'm giving this recipe a 5, although mine was actually a 4.5 in my husband's opinion. I altered the recipe after reading everyones reviews and falling short on some oats. I used 4 packets of instant oatmeal (3 w/ apples, 1 w/ cinnamon) and substituted bulgar wheat=1/2cup (hot water saturated, like tabouli). Because I like things sweet, tasted the batter before egg was added, in addition to the honey, I also added Sugar in the Raw to the recipe aproximately 1/4 cup, added a bit more juice to make the batter more liquidy as my batter was stiff (Probably due to my added bulgar wheat) so added maybe 1/4 cup more. I also sprinkled the top with almonds and Sugar in the Raw. My bread is very filling and wonderfully textured, and I love the crunch on top with the sugar and almonds. Yum.

This recipe will turn out if you cook your meat long enough. Those who rated this low because they only cooked it on low for 5 hours are needing 3 more hours of cooking time. If time is of the essence, cook on high for 3 hours and low for 2 more hours. Mom cooked this one in the oven my whole childhood, & I love it. I, too throw in veggies (fresh onion, baby carrots, celery and crushed garlic and sometimes cubed potatoes). Wonderful tender beef and very flavorful gravy. To cut salt, half or 3/4 the onion soup mix.

This recipe is easy and prep was about 5 minutes. I washed my grapefruit first and dried it well. Mighty yummy on a cold winter day. Since my grapefruit were at room temp originally, they heated through nicely. Will try this again without butter...and it probably won't taste as good.

I love this recipe! While baking, It smells Soooooo good, too! I just cannot stand ordinary pumpkin pie with regular doughie pie crust, as it's so blase'. This topping is like a streusel and we really like it...and fancy that! What I did differently is, I gave the G.C. Crust an eggwhite wash and pre-baked it in the 425 degree oven for 5 minutes, let it cool some before adding the pumpkin mixture. Used the remainder of the egg white + the called for egg in the mixture. Used pecans rather than walnuts (not a walnut fan either). Other than that, I stuck to the recipe to a "T". Will be making this one again and rotate it with my "Pumpkin Something Crunch" recipe. This recipe is better when you want your pie to look and serve like a pie. *froze some pieces and they thawed well(after 2 weeks), but lost a bit of the crunch. Taste was still wonderful.

I prepped the recipe yesterday morning, and baked it up this a.m, Christmas Eve. Wow, this is good! I used the Bob Evans Sage Sausage. Rather than using bread cubed, I used a bit of dry herb stuffing, I used some condensed milk with a bit of water added. Just spicy enough to satisfy the taste buds. My husband gave it a 10! I'll be freezing the leftovers in zip-lock baggies, for our holiday return. I'll try adding mushroom soup to a doubled recipe for the crock-pot and let you know how that turns out, too. This one's a keeper!

Destiny, I had great success using this recipe for the first time. I rolled the dough into 20 rolls instead of two loaves, added some italian spices for assist in flavor and I was really pleased. I'll try adding some glutten next time for rolls that are a bit softer. Delicious with our thanksgiving meal. Guests all liked them. Will definitely make again. Chewy and tasty and great with Light Butter, too.