In the past I have done something similar but only used kosher salt. The minced garlic and onion add to it. I love having the meat canned - it is super easy to make deer and noodles or stews/soups

This recipe was good but the bottom "crust" was very soggy and unappealing. The flavor was good though. Good enough to warrant making it again with some modification to the gram cracker and margarine components. I followed the recipe except added an extra 1/2 cup of gram crackers and used pecans instead of walnuts.

This was my first time cooking a whole turkey - and my first time using a brine. I had a 22lb turkey and I brined it in my old water cooler that didn't have a lid. kept it in my spare fridge for 24 hours. Patted it dry and rubbed with butter. When the bird first started cooking I could smell Worcestershire - very strong - and I panicked thinking I was going to have a turkey that tasted like Worcestershire. I kept the turkey uncovered for the first half of the cooking time until the skin was nice and brown then tented with foil. Took 4 hours at 325. Absolutely the best turkey I have ever eaten. Nice and moist with a lot of flavor. Don't hesitate to try this recipe - it's a keeper. After I already had it in the brine someone told me I should not have brined because my turkey was already injected with some sort of solution. I was told I was going to have a salt lick. But it turned out great... Not salty at all.

This recipe was not anything spectacular. I finished it off with some broccoli and mushrooms. Our big problem with it was that the meat was on the sweet side - not appealing at all

Great recipe. Tasted just like the original. I did not have jumbo muffin tins though - so make sure you put tin foil or something under the pan - it ran over a little and made a stinky mess in my oven. I did 12 regular cupcake sized ones. I cut out one section of the pineapple rings and they fit perfectly. With the remainder of the batter chopped the pineapple and put them in my mini muffin pans - worked great. Just make sure you flip them out as soon as they come out of the oven.

While this was cooking I started having serious doubts anticipating what the end result would be like. My whole house smelled like sauerkraut. In fact my husband and kids were certain that was what I was cooking. But the end result was very good and tasted nothing like I was thinking would. It was simple and quick and I liked that it had very few ingredients. I only had about a cup of italian dressing on hand so I used that and maybe a little under an 1/8 Cup of light soy sauce. It worked out fine - i just flipped the chops every 5 minutes or so until done.

My grandma gave me this recipe - she called it Christmas Bark. You would never guess that the crackers are the base of this. You do have to watch it when cooking - there is a fine line between not cooked enough and overcooked.

Great soup. The only thing I did differently was to use reduced sodium chicken broth in place of the water and bullion cubes. I did not add the salt either. I think in the future I will add more beans and corn - it makes a whole lot of soup and I ended up with a lot of broth left over after everyone scooped the goodies out of the bottom.

It was an OK salad. I was expecting much more flavor - The dressing was super sweet and I had decreased the sugar. I am glad I didn't toss the whole salad with the dressing - I had everyone drizzle their portions (had to instruct everyone to go light on the drizzle)

This was good. I didn't add the cornstarch and kept it as a soup. All kinds of vegetables could be added to this. Great way to use leftover ham. I used 2 cups of low sodium broth and 2 cups water. Glad I used low sodium broth because my ham was pretty salty to begin with.

This recipe was good and the flavors went well together. I used 1 TBS of mustard and 1/4 cup of sour cream. I wish I would have added more broccoli. I did saute the onions and steamed the broccoli. I put the ham in my food processor and rough chopped it - I think next time I will take the extra time and chop the ham with a knife - it kind of had the texture of ham salad. Overall it was a tasty way to use leftover ham.

The frosting made it super sweet. My husband liked it better with the frosting scraped off however, he did say the frosting added something to it that it was missing. These were very dense - brownie like in texture. The cake had a nice flavor.

I marinated the chicken and vegetables in separate containers - well over 8 hours. Very bland. I had to give it 2 stars because the chicken was very tender - just not much flavor.

This recipe was ok but it was nothing to rave about. Followed the recipe except for using pizza crust. Dipping them in spaghetti sauce made them better.

Surprisingly Awesome! I used ground turkey that was 85/15. Sauteed mushrooms and onion, used only 1 TBS of soy and 1/2 TBS of worcestershire. I probably used more than the recipe called for with the blue cheese. I did not add the salt. I brought these to a cook out - put them on a big flat skillet with tin foil covering the skillet and cooked them over an open flame. The trick to them not falling apart is to not turn them too much. Great flavor - I had brought ciabatta bread, mayo, tomato to go with them - everyone liked them better plain with no bread or condiments. Now I can see why a few reviewers said they made meatballs out of them.

Very Nice! Easy to prepare - pork chops came out super tender. I used boneless butterfly pork chops and they were fine. Served with rice made it vaguely reminiscent of beans and rice.

Glad I didn't have company coming over for this recipe. It wasn't horrible but wasn't great either. I used turkey Italian sausage and the only other change was that I added a can of diced tomatoes. The tomatoes helped! I'm not a huge fan of the jarred alfredo sauce but the one I bought was pretty good - it had mushrooms in it.Sorry but I don't see what was so fabulous about this recipe - very heavy - if you can make a meal of it you must have an iron stomach.

YUM! This was not a particularly pretty dish but it tasted great. I used 3 avocados and after I chop them up I squeeze some lemon or lime juice on the avocado, red onion instead of green onion, and about a 1/3 cup of chopped cilantro. I have tried it with the dressing listed in the recipe and also tried it with Italian dressing and liked the Italian dressing better. Make sure your avocados are firm yet ripe. Don't mix everything until all of the ingredients are in the bowl. The more you stir it the uglier it looks.I have also used canned tomatoes instead of fresh and it worked out fine - just drain the tomatoes well. A can of rotell tomatoes adds that extra heat if desired. This one is a keeper. Great with the Frito lay scoops! ADD SOME CILANTRO - IT MAKES IT EVEN BETTER!!

Nice flavors and very pretty but extremely oily.

This soup ended up too salty. More so the next day - bummer.