We have been making these for years! They are my favorite burger! Ssssh...sometimes we use a packet of LIPTON onion soup mix. Delicious!!

Good for pasta aglio e olio...A waste for anything using a sauce. Thanks, will use for my olive oil based pasta dishes. UPDATE: Used this in Sausage & Broccoli cavatelli and it really added to the flavor. Since I use chicken broth as the "sauce" I used chicken broth for the pasta too. Much better!

The cooking method really does make the most tender pork chops my family has ever tasted. However, the seasoning is just so-so. I added garlic because I couldn't see how just onions and seasoning salt could give much flavor and I was right. The chops were perfect for the applesauce my family was craving but I think it could use a bit more flavor. I think adding onion soup as a previous reviewer stated would definitely give this the flavor I was craving. Thank you for the recipe, we will definitely be using the cooking method in the future, we will just be changing the seasonings. **Update** My husband told me these were the best. He gave them 4.5 stars, so I updated my rating. The leftovers absorb all the "gravy" and the flavor comes through more. Who knew pork chops could taste better the next day?

These cookies are delicious! They really are big and I dropped 1/8 cup of the cookie mix onto the cookie sheet instead of the whole 1/4 cup. I refrigerated the dough for an hour before baking and they came out perfect. My father was a professional baker before he retired and his only complaint was the cookies were a little well on the bottoms. He then explained that when you have them cool on the cookie sheet they continue to bake. (kind of like meat continues to cook) He also recommended a little cinnamon so they taste like bakery quality. (All choc chip cookies that come out of the bakery have this secret ingredient) Other than that these were a huge hit!! Thank you for the recipe!!

This bread is delicious! I ate almost half the loaf myself when it was still warm. I had a problem with my yeast so it didn't rise to its full potential but it was still delicious. I made an olive oil dip to go with it of EVOO, salt, pepper and red pepper. It complimented it nicely. Thank you for sharing, I am planning on making this again for the holidays.

This chicken is delicious and full of flavor! I used a 7 pounder and the spice mixture was perfect and did not need to be doubled. I brined the chicken for about 2 hours beforehand and then followed the recipe. I did add about 1/4 tsp of lemon pepper seasoning since my chicken was so big but other than that kept the measurements the same. I stuffed the cavity with the squeezed lemons and I think this intensified the flavor. I did add about a cup of water to the bottom of the pan for basting and my chicken was done in 2 hours. The chicken was very moist and flavorful. I did try to make a gravy out of the drippings but ran into problems because of the oil. I did end up making a good gravy using my chicken francaise gravy recipe. I heated up some chicken broth and wine, took the lemons out of the cavity and squeezed out the rest of the lemon juice from 1/2 lemon into the broth. I added some butter and flour and simmered until I got the consistency I wanted. Amazing!! Thank you Barbara, this is a keeper!

Like past reviewer, DREGINEK; I had a problem with the flour/spice mix becoming chunky. My first batch looked delicious and had some flavor but after that batch they went down hill. I do agree with other past reviews that the seasoning mix should be doubled and the mixture wasn't enough for the 2 potatoes I used. Overall, I get the taste these were supposed to achieve but there has to be another way of getting the batter to stick without chunky results? I used the plastic bag method but seem to think it has more to do with the batter not the method of coating. Maybe next time use milk instead of egg? I may try that next time. Thanks, Wendy. I will be playing around with this recipe.

What an amazing dinner tonight although I really only used this recipe as a guideline. I started with Homemade Chicken Broth from this site. That gave me about 9 cups of broth. I sauteed my carrots (20 chopped baby carrots) along with my celery (2 stalks chopped) and onion (1/2 medium). I followed th rest of the recipe but didn't add the pasta (between 1/2 - 3/4 lb rotini) until the simmer. I needed to add some water since I was using a heavier pasta. I then added for more flavor about 1 tsp ginger and 1 tsp red pepper flakes. I added a little parmesan too for family preference. It was amazing!! Everyone loved it. Thank you Vincenza for the starter recipe!! I'm sure when we don't have homemade broth we will still be using this recipe with store bought.

This makes the perfect broth for chicken noodle soup. The only thing this recipe lacks is salt. I recommend adding salt to the pot otherwise it is a little bland. I made this in the morning to use later on in Quick & Easy Chicken Noodle Soup also on this site. The other day I made a 7-1/2 lb chicken and saved all the bones and it was the perfect amount for this recipe. I only refrigerated it for about 6 hours but a lot of the fat/grease came to the top in the little time I had. Thank you Taste of Home for a wonderful recipe. This will be the way we make broth for now on.

I made this for my husband and boys for lunch today. I finely chopped all the ingredients before mixing in the mayo. (more than the recipe called for) I only used 1 piece of celery and 1 pickle spear. I also didn't have any onion in the house so I used onion powder instead. My husband said it tasted like a pickle and mayo sandwich. My 2 year old (tomorrow!!) only took two bites but he's not a pickle fan. However my 4 year old loved it, which is why I gave it 3 stars. I will probably make this again just omitting the pickle. Thank you for sharing, Angel.

This was my first time cooking a whole chicken and I was pretty impressed with the results. I used this recipe as a base and added to it. As written, I was afraid the chicken would come out dry. I stuffed the cavity with the called for salt, pepper, onion and rosemary and added 2 crushed cloves of garlic. I melted butter and added salt, pepper, garlic powder and rosemary to it. I rubbed some under the skin and poured the rest over the bird. I then seasoned the bird with more salt, pepper and poultry seasoning. I cooked it as stated but was not getting any juice after an hour for basting, so I added a 1/2 cup of chicken broth to the pan. I used a 7-1/2 lb bird and it was ready in 2-1/2 hours. I used the pan drippings for a nice gravy. The chicken was good, I do love rosemary but it really overpowered the dish. It was a bit too much. My family really enjoyed it though. Thank you, Nanette!

We make these with the little round canned potatoes. They are always a hit at our holiday get togethers. We don't measure the amounts but all the ingredients are the same except we add a little butter to the tops of the potatoes.

I love this. The only thing I do different is add some ginger for more flavor and use salt & pepper to taste. I also throw in any veggies I have to use up. Thank you for sharing!!

These are very flat and dense. Judging from past reviews and pictures it wasn't my error. I personally prefer my biscuits flaky and airy. I won't be making these again. The only change I made was the topping which was delicious. I melted 3 tbsp butter and mixed with 1/2 tsp garlic salt and 1/2 tsp parsley. I brushed it on top instead of the butter and minced garlic. Thank you anyway!

This was just okay. I agree that this is pretty dry and I think I prefer mine without processed cheese. It also needs some pepper and maybe another spice. Also more breadcrumbs on top!! Definitely needs some tweaking but I think I prefer my standby. Thanks anyway!

I made this the other night for a rushed dinner. They went over well with my boys (4 & 2) but my husband and I did not like them at all. I was skeptical about adding the sugar but decided to follow the recipe and it was a big mistake. These were way too sweet. I don't think the sugar should be added at all. I cut the hot dogs into small pieces since my children are small and they are choking hazards, but there really didn't seem to be enough hot dog. The bread overpowered the muffins. I might make them again for my children since they did like it but only if they request it. Also I think I will use the directions on the box and just add the hot dogs. Thank you anyway for the idea, it just wasn't for us.

My family really enjoyed this. I followed the directions exactly except I used less water than called for (2 cups) and I didn't realize that the broccoli was supposed to be thawed so I threw it in 10 minutes early during the simmer. It came out perfect. I'm thinking this would be good with other meats as well. Next time I may try it with pork or chicken. Thank you Mary Akker for sharing.

Simple and delicious. My son had three helpings!! Thank you Nanda for another way to cook rice!!

We didn't really care for this. It was pretty bland. I used my regular chicken breading (bread crumbs, parm, garlic powder, pepper and parsley) I followed the recipe exactly but added pepper and garlic powder to the "gravy." It still didn't "wow" us. Thank you anyway, but we have a few other favorites front his site we will continue to use.

This recipe is a family favorite. We have made it twice since last week when I first came across it. The first time I halved the orzo but kept the rest the same and it had perfect flavor. The second time I made it for dinner and for a heavier meal I made it with bow-ties upping the amount of sun-dried tomatoes. We love this!!! This is a family favorite! Thank you so much!!