I followed recipe as is, along with adding some bread crumbs before filling. EXCELLENT. I did not pre-cook mushrooms either.

This was fantastic; everyone complimented it. I followed the recipe exactly, along with adding some shredded swiss cheese. There was very little left, and I used that over pasta - very, very similar to an Alfredo sauce that I have a recipe for.

It has a great taste, don't get me wrong, but I still had a ton leftover after a party, so that was kind of disappointing. The cheese did not melt in the Crockpot, so I suggest maybe heating it on the stove first. I used the leftovers for stuffed shells, and that turned out really good!

These were a HIT! I read the reviews carefully. I made the cake (a white cake mix) as directed, and let the cake cool. I broke it up and mixed in chocolate frosting and refrigerated it overnight. Actually, I was so busy that I let it sit in the fridge until late afternoon the next day! I rolled them in balls, put them in the freezer for an hour or so, and then dipped them in either melted chocolate or white chocolate. I bought those Baker's tubs that you melt in the microwave, and used toothpicks to dip them in and out. I drizzled leftover melted chocolate (both colors) over them, and put them back in the freezer. Once they set, I put them in foil mini cupcake liners. Everyone loved them and wanted the recipe!

Awesome glaze, I am so glad I found this! It tasted great and it made some pretty cookies!

I did not use the meatball recipe - I used frozen meatballs...I only used the sauce ingredients as a base. I also used my Crockpot. I put together 1 can Golden Mushroom, 1 can Cream of Mushroom, 8 oz of sour cream, 1/3 can of evaporated milk, salt, pepper, and dried minced garlic - probably about a teaspoon total. (I just shook it in and stirred a couple of times!) It took about an hour to an 1 1/2, but this Crockpot is older and cooks slower than my newer ones. Everyone raved about it and asked for the recipe.

Very, very good - I too stirred the shredded cheese into the whole mixture. I also cooked this in my little Crockpot - took a little more than an hour to heat all the way through. It does have a garlic punch, so if you would prefer less, I'd either omit it or scale it back.

I thought this was really good - I used the pre-made bacon, but other than that, I didn't change it. The only thing I would advise is if you decide to make this for a party, definitely make sure people know it isn't your "regular" deviled egg. There were a couple of people at our picnic who didn't hear me say that, and when they bit into it, they were a bit surprised!

I would omit the dijon and also cook this at 280 degrees F for a good 2-3 hours or until it is at a medium rare state. It comes out much tender cooked slower and longer. Make a batch of au jus in a pot, and if someone wants the meat more well done, place it in the au jus and simmer it in that until it is where they desire. My father used to sell this as a dinner at his deli with a baked potato, roll and tossed salad - and it would never fail that they would sell out of it.

This is so easy, and really good! I sometimes add jalapeno peppers. Sometimes we eat it as a dip, sometimes we eat them in tortilla/taco shells, or even on hot dogs.

This was easy, and great! The only thing I changed was the oven temp - I cooked it at 400 degrees for 40 minutes.

This is a wonderful base, so I am giving it 5 stars. I substituted tomato puree for the tomato juice, and then added a small can of tomato sauce. I also added a can of stewed tomatoes (plus its juice) and a can of Rotel diced tomatoes with chiles (undrained); and used 2 cans of kidney beans since that's all I had. When it came time to eat, I put some Fritos and cheddar on mine...my husband opted for the cheddar and fresh french bread. It was REALLY great, and the leftovers will go on nachos and burritos!

This was great - I didn't change a thing, except use Ritz crackers instead of saltines (didn't have any).

This is a good base. I put some minced garlic in with the roux, and also added salt, pepper and a little dry mustard and onion powder; and a cup of mozz cheese. I also added bacon to it. Instead of bread crumbs, I used crushed Ritz. The kids were so-so with it when finished; I added some Worcestershire sauce and I feel like it still needs something. Maybe crushed red pepper will do the trick!

I agree with the reviewer who said to eliminate the celery salt - the Beaumonde seasoning will take care of that. I also add 1.5-2 tablespoons minced onion, and 1.5-2 tablespoons parsley.

I thought the kids would really enjoy these, but only one out of 6 did. My husband and I liked them though! I omitted the brown sugar and used a tiny bit more extra cheese. I also used the mini muffin tin - I had a ton leftover! Hopefully they'll freeze well.

This is really good - next time I will use fresher bread, and less oregano. I also think topping it with some shredded mozzarella and crushed red pepper would really be great!

I got this recipe from TOH's magazine (Fun Food 2008) and decided to make it for myself. Definitely do not follow the recipe as is, unless you don't mind a huge mess - read the recommendations others have made beforehand! I had a huge mess - they just fell apart as soon as I tried to turn it over. The taste is okay - a little bland...I would definitely suggest adding your favorite spices to kick it up a little bit. I want to try these again, so next time, I will use bread crumbs and some chili powder!

I put this in my little Crockpot, rather than baked it. I cut up 7 pieces of bacon, and I also used 1/3 to 1/2 cup mayo as opposed to the whole cup. Everyone really liked it, and I've made it a couple more times since, just to eat for dinner on hot, humid nights!

I made this for a picnic for my in-laws (I'm not a huge fan of German Potato Salad). After reading all of the reviews, I added a splash of red wine vinegar. Other than doubling the recipe for more sauce, that was the only change I made. I thought it tasted too vinegary, and was worried that others felt the same way. Well, everyone raved about it and now wants the recipe. Thanks so much for the recipe!