I followed the recipe. Don't know what went wrong. Came out quite flavorless & runny. It had heat due to the andouille sausage I used. Other than that no flavor at all. Needed salt. Was very bland but I could taste the fatty flavor of the hock (which I do not like). I even let it sit in the fridge overnight to become more flavorful but that did no good. Mashing up some of the beans may have helped thicken it a bit but it tasted so bad I figured why bother.

This was an excellent recipe!! I added a bit of cumin, poultry seasoning, dried parsley, salt, & black pepper to flavor it up some. I also used one 14oz(ish) can of chicken broth instead of water (next time I will use 2 cans of broth as the dumplings absorb a lot & I would prefer a bit more liquid). I cooked on high for 3 hours then put the biscuit/dumplings in & cooked on high for 2 more hours. I could not imagine only using one 10oz package if biscuits like many said they have. For me that would be like chicken soup with a few dumplings. I used a 16oz roll (8 count) of Pillsbury Grands Buttermilk Refrigerated Biscuits & I would not want any fewer dumplings. I rolled each biscuit out very flat then cut the dough into small squares. They need to be really small because the dough puffs up really big. You can drop a few in & see if you are cutting small enough because they puff out pretty quickly.

It's aiit but has definite possibilities. It's a bit bland for my tastes but worth working with due to the low calorie content. I can't decide if I want to add garlic, chili powder, cumin, oregano or all of the above. I am leaning towards all of the above : )

So unusual & absolutely delicious. I wouldn't change a thing. Everyone I have shared this recipe with has raved over it too.

meh, it was OK, kinda on the bland side. Not my kinda of apple crisp.

I followed the recipe exactly & loved it. It also reheats nicely in the microwave. Thanks for sharing this recipe : )

Excellent dish. The only thing I altered was to add an extra 1/4 cup of milk to the sauce. I thought there was more than enough sauce to coat everything. The dish was very flavorful & the sundried tomatoes added a nice tang. Thanks for sharing : )

Absolutely delicious with the perfect amount of lemon for my taste. I used new potatoes & left the peel on, added a bit or dried rosemary & thyme. These potatoes were so easy to make & yummy.

This recipe is delicious the way it is written. I like to try a recipe as close to the way the author writes it the first time. If I don't it's not fair for me to bash the recipe because I am not even reviewing the actual posted recipe. The only thing I was forced to change was the ground pork because the store didn't have any. I substituted andouille sausage. This was the best Brunswick Stew I have ever made (so I am sticking with the andouille substitution). Next time I may try adding a can of lima beans & some cubed potatoes but I dunno, it's pretty dang perfect the way it is. Thanks for sharing : ) added 2/1/09: I made it again using a grocery store prepackaged tub of shredded BBQ pork instead of ground pork & added 2 cans of lima beans (juice included)/ It's still delicious!!

It is very good & the amount of ingredients called for is perfect so I would not tinker with it. Whenever I make this everyone loves it.

I rarely disagree with the majority around here but this recipe is the exception. Way to much for for no payoff. I followed the recipe to a T & these potatoes were soso & bland at best. Cooking them in the crock pot did absolutely nothing to infuse flavor. If you boil potatoes in plain water & mash them with cream cheese & sour cream they will taste the same. There is no need to waste your 2-3 hours for them to cook in the crock pot. The chicken bullion also added nothing.

So far this is my favorite ham casserole recipe. I made it exactly by the recipe the 1st time & it was very good. The 2nd time I added a bit more onion & used cheddar cheese. I prefer it with the cheddar.

Really good recipe but needs some tweaking IMHO. I used less celery & it was still too crunchy for my taste so nest time I so will try using 1 rib per breast next time. Also the amount of onion is WAY WAY too much (& I love onion). The salad tasted great but the onion left such an overpowering aftertaste I think I will try to 1/2 the amount next time. The garlic is a key ingredient. All in all this is a really good recipe. Thanks for sharing.

I must say I was unsure of this recipe when I read it but Hey Mikey I really like it. I probably used a bit more cinnamon than was called for & it gives it a very interesting flavor. This is comfort food at its best. Thank you for sharing.

Very good recipe. I live in Alabama & we have Ranch Style beans here (lucky for me). I only used 2 cups of cheese which was really plenty & cutting down from 4 cups saved over 800 calories. Next time I will try spicing it up a bit more (maybe some jalapenos & a bit of taco seasoning). Recipe was very easy to make. Thank you for sharing.

Delicious recipe. I followed it exactly. The only thing that might be worthwhile is to make my homemade spaghetti sauce & use it next time.

Very hearty & filling recipe with wonderful flavor. It also reheats well in the microwave. Thanks for sharing.

I followed the recipe exactly. I don't think it is a bad dish it just wasn't for me. I wanted to try it because of the unusual ingredients. I liked the 1st few bites but then it just became too unusual tasting for me & I couldn't finish.

This chicken salad was delicious, unusual but delicious. Please ignore anyone telling you to cut the poultry seasoning. The dry recipe amounts called for are perfect. The only thing I think you need more off is mayo. Just add it at the end to adjust the salad to your creaminess preference. Other than the mayo I followed the recipe exactly & I have added this to my permanent recipe book.

Excellent recipe. I am not a big fan of mushroom texture so I omitted the fresh ones. I also omitted all of the water & the finished dish was plenty moist. Other than that I followed the recipe exactly & it is the best tetrazzini I have ever had. Thank you for sharing the recipe.