Very good! I used the recipe for a great springboard, & tweaked it just a bit (as we cooks will do!). I browned the hot Italian sausage first, then crumbled. I tripled all the veggies, added mushrooms, used only half the sausage stated (just wanted the taste), & added Tony Cachere's to the seasonings. Put it all in the crockpot, & let it cook on low for 6-7 hours. Delicious!!! Oh, I also doubled the brown rice portion & added that to the crockpot with everything else. At the very end, I stirred in about 1-2 teaspoons of file' powder. OMG! What a fantastic meal!!! I realize it sounds as if I made a lot of changes, but really it was just playing with proportions rather than the actual ingredients. Great budget recipe - I end up with about twelve 1-1/2 cups servings for around $7! It also freezes beautifully & reheats extremely well. So, 5-stars for all those things!

Oh, boy. I was really surprised at how badly this turned out. I adore all of the ingredients and thought this sounded like a winner of a recipe, but when everything was combined, the 'warm' spices were simply overwhelming. I followed the recipe to the letter, even wondering if the 1/4 tsp. of each spice would be enough to taste... Taste it I COULD. Like pumpkin pie smeared on ribs! Thanks for the post anyway.

Fantastic idea. My prep notes: 1. Flank steak is so expensive that it is totally out of range in my house. Other cuts work very well, and don't get tough when boiled in the sauce. 2. Steak itself doesn't need to be boiled for 15 minutes; it will cook in 1-2 minutes if thinly sliced, and then stir-fried. Great taste, great sauce, great presentation. Looks great on platter with some rice and any kind of stir-fried veggies! (Try adding some dried lily buds and some shiitake mushrooms along with the red bell peppers!! Ymmm!!)

Yummy yummy yummy!! I didn't have any chile peppers, so proceeded without. I had a 2.5 pound roast, so cut the rest of ingredients down by 1/3. Oh MY, what wonderful stuff - perfect level of heat and seasonings. I made soft tortillas, and served myself soft tacos with sour cream, lettuce, tomatoes, and cheese, and they were scrumptious! This made a ton, even with reducing the recipe, so I froze a huge bowlful. After cooking for 10 hours in the crockpot, there was only about 1/2 cup of juices left, which was perfect. Too bad my husband missed this by being out of town! I can hardly wait to treat him when he comes home!!

OMG, this is wonderful!!! I used fat free milk, and low fat cheese. only had about 6 pieces of bacon, so I crumbled that on top of the soup. Lordy, this was GOOD!! Used no celery, but used celery salt, since I HATE the texture of celery. Actually halved potatoes, but used full amount of other ingredients. After taters were done cooking, I smashed them with a ricer right in the pot, and that made the soup really nice and thick. WOW - I'm wishing I had some left for breakfast this morning!! This is definitely a keeper -

Well, this was totally ordinary! It was very bland. I had to add garlic and onion powders and a can of peas and one of mushrooms. Am not impressed with this casserole, although it did have the important advantage of being quick and easy. Might be worth it for some families just for that factor.

Can't give this a "5" because of the changes I made, so don't know what it would have been like originally. Used black beans rather than pinto, and added cumin to the filling mixture. Also, don't much care for chicken breast, so left out the meat entirely and just mixed the shredded cheese (used Cheddar) into the filling. Topped with more salsa and some of that white Mexican quesadilla cheese. Heavenly!! Also, I got a whole lot more than 6 enchiladas out of the filling mixture! So, basically, I ended up with bean and 3-cheese enchiladas, and they ROCKED!

This is absolutely WONDERFUL. I covered it after sauteeing the cabbage and bacon together. After sauteeing, I cooked 20-30 minutes covered, and put in the splash of vinegar (balsamic, since I didn't have cider), and it was just incredible!!!! I NEVER liked cabbage before, was sort of indifferent towards it, but this recipe is INCREDIBLE!!! Yum yum yum!!!!! This stuff cooks down so very sweet, and I never added sugar...! GOLLY, how wonderful!!!!!

I'm so happy! been looking for this recipe for 30 years since I lost the original I had! (One of the 1st things I learned to cook, so remembered it fondly!) I cut in half, used 1 can of soup and frozen broccoli since I never have fresh. Actually kept curry amount at 1 tsp. - this is the ONLY dish I have ever eaten in which I like curry - ! yum!! :) Can't give it 5 stars cause it's SO not-pretty :)

This just didn't excite me. I was looking for a way to use some country style ribs that did not involve BBQ sauce, and thought this would suit, but I was disappointed. The meat turned out incredibly tender, but the only taste that was apparent was the boatload of garlic! No flavor came through from broth or teriyaki. Won't be making this one again. (Thank goodness my husband wasn't home and didn't have to eat this - he would have pouted - LOL!) [LATER THE SAME EVENING: OK, OK, I give. I had neglected to taste the incredibly superior broth/au jus that cooked up, and was just tasting the meat! Thicken that broth up and serve over smashed taters - to DIE for. The meat is MUCH better with the gravy poured over...!!! Nummies! }