This is perfectly heavenly. Don't believe any of the reviews that tell you otherwise! The only thing I did a little different was to save a little of the parmesan to sprinkle on top, then broil for the last few minutes to get a bubbly browned cheesy top. Oh, I also used 1/3 less fat cream cheese and you would never know the difference. Several people asked for the recipe. Note: if you are bringing this to a party you can also heat it up in a small crock pot instead of baking and that works great. If you are really in a pinch you can microwave it and then transfer it to the crock pot to keep warm.

Like others, I made the following changes: 1) added 2 bay leaves and 3 cloves garlic, 2) cooked veggies and barley in the same pot at the same time 3) increased beef broth to 8 C and added 2 C water 4) doubled celery and carrots. The result was a warm filling soup that was rather bland. It needs something else - maybe a can of tomatoes, or some spices, or some sherry. I am going to play around with the leftovers and see what I can come up with.

I liked the cream cheese mix and will probably use it again on other sandwiches or bagels in the morning. However, I didn't think the sandwiches were anything special.

Too salty! And that's after I skipped the salt and used celery seed instead of celery salt. Next time I would use skip the salt altogether by using garlic powder and celery seed instead of their salty cousins. I whipped this up to use in another recipe that called for an Italian dressing packet and it worked great aside from the salt issue. I will try it as salad dressing sometime too.

I followed JCL's suggestions which included using a leftover chicken carcass/pan juices, adding 4 cloves of garlic and 2 bay leaves, and skipping the basil. I also added 1 t of salt and used 8 C of water. I like that this way lets you use every bit of the chicken. The carcass I had was leftover from the Roast Sticky Rotisserie Chicken recipe on this site (try it, you won't be disappointed). I threw everything in the slow cooker, cooked overnight on low, strained and refrigerated the next morning, then skimmed off the fat in the evening. Presto - delicious chicken broth that practically made itself while I was doing other things!

This is by far the best way to roast chicken! The meat is fall-off-the-bone tender and the flavor is great with just a hint of heat. I would recommend putting your chicken in the pan breast side up since the skin turns out better that way. I didn't realize the recipe calls for two chickens until after hubby had put all of the spice on one chicken. We rolled with it and ended up loving it. I would do it that way again. I did cut back the salt to just 1.5 t due to other reviews stating it was too salty. Try it - you won't be disappointed!

This has nice seasoning and the chicken turns out with delicious crispy skin, but we had to roast it about a half hour longer than stated. That is the only flaw with this recipe.

This salad had a nutty taste that overpowered everything else. I love feta and the other flavors in the dressing but I couldn't taste them at all. There are better couscous recipes out there and I wouldn't try this again.

Yum! I finely chopped the herbs and skipped the blender and it worked fine. I used this as a dip for celery but it would also be good on salads, tossed with cucumbers, or dolloped on top of chicken or fish. It's a nice healthy way to get some extra calcium into your diet.

Very good, fresh tasting filling for tuna sandwiches. I read the reviews ahead of time and drained the liquid out of the tuna can, but otherwise I followed the recipe exactly. I am looking forward to trying this in a tuna melt.

I followed the recipe exactly with the exception of cooking the bulgur according to package directions, which called for much less water and eliminated the squeezing step. I thought the finished salad was great, and the flavor was pretty close to what I get at the Lebanese deli near my house, except there was a little less parsley in this recipe. Overall, this is a keeper that I will make often during the summer when I can get abundant fresh herbs at the farmer's market.

As written, I had a few issues with this recipe. First, I found there was way too much dressing for only one cuke. Also, it was pretty bland. I added 2 more cukes, 1 T vinegar, and 1/2 t salt, and it was just about perfect. Definitely let it chill in the fridge for awhile before eating so all the flavors can blend.

Great combo of sweet and salty flavors in this salad. I always add onion per other reviews, and I have also tried it with nectarine. Both are good additions. I'm not a fan of bottled raspberry vinaigrette, so I've tried a few variations on the dresing. I've found that both balsamic vinaigrette and a simple oil/lemon juice vinaigrette are good substitutions. Next time I might even try making raspberry vinaigrette from fresh berries and see if I get converted! This is definitely a keeper with lots of fresh variations possible.

Rather than serving this as a side dish, I added some chicken and called it a meal. The flavor is great but I do think the texture suffers from the long cooking times. Next time I'd cut it down to 1-2 minutes so the veggies keep some of their crispness. Also, the sauce is pretty thin so if you want it to coat the veggies I'd recommend adding some corn starch.

Yum! This is a nice, different way to make green beans. It reminds me of side dishes I've had at Asian restaurants. I used Sriracha garlic chile sauce and it was just the right amount of spice. I only wish that the sauce would have coated the beans more. It was thin and puddled at the bottom of the bowl. Next time I might add a bit of cornstarch to thicken it up.

This is so good, and easy since it just cooks away in the slow cooker all day. Waiting to eat it is the hard part! Don't forget to dip your sandwiches in the au jus - that's what makes the recipe. The main change I made was to use a chuck roast and only cook it for 8 hours. The meat was still very tender and falling apart. Other modifications included adding a bit of parsley, oregano, basil, garlic, and dried minced onion in place of the salad dressing mix. Also, I eliminated the pickled veggies due to a picky eater. Two last tips - trim the roast well before cooking and chop up the pepperoncinis before they go into the pot. Enjoy!

This is so good, and easy since it just cooks away in the slow cooker all day. Waiting to eat it is the hard part! Don't forget to dip your sandwiches in the au jus - that's what makes the recipe. I added one can of beef broth at the beginning since other reviewers complained the meat was too dry. The broth also cut down the vinegar flavor of the au jus which some had complained about. Other modifications included adding a bit of parsley, oregano, basil, and dried minced onion. Also, I trimmed the chuck roast well before cooking since it contained a lot of fat. Even after doing that, I still skimmed a thick layer of fat off the au jus after it cooled in the fridge. Last - you'll definitely want to chop up the pepperoncinis before adding them to the pot! Enjoy!

This is a great seasoning mix, and very convenient since all of the spices are ones I keep on hand. As others have confirmed, this is better than the store-bought packets! I actually made this because I was out of the packets, but I won't be going back after trying this. The only change I made was to use dried minced onion instead of onion powder because that's what I had on hand. Next time I might try cutting or eliminating the salt because I don't think I'd miss it with all the other spices. I used the whole mix with about 1 1/2 lb of chicken. It turned out very flavorful and was perfectly spicy that way. Those who don't like their food very spicy might want to cut that ratio in half.

Yum yum! I like to add a little more lemon juice and pepper for stronger flavor. Also, I always blanch beans before sauteing them with other ingredients. Without the blanching they don't get done enough for my taste. This is a keeper!

A spicy, hearty way to start the day! Great for the weekends when you have more time to spend on breakfast, although this would be great for dinner too. It's very filling - if you have this for a lazy Sunday breakfast you won't be hungry again until dinner! Plus, you will almost need a nap after breakfast. ;-) I made two changes. 1) I poached the egg to make it a little healthier. 2) I mashed up the bean mix a little bit. My beans were too liquidy, but mashing them fixed the problem. My measurements may have been a little off, because I adjusted the serving size to '1'. I think the egg/bean/salsa layers would be good on on top of hashbrowns too. I might try that next time if I didn't have tortillas on hand.