Double or triple the sauce portion, but other than that this makes a great meal!

Tasty! Omitted the paprika and used Spectrum spread in place of butter since that's all I had.

So good! :) I did reduce the sugar by about 1/4-cup and would reduce it further next time. Cooked at 325 degrees part of the time, 300 the rest, and would probably cook at 300 the entire time next time to keep it from drying out. Wonderful taste and texture. Thanks!

Excellent dish! I made it using two large chicken breasts, cut into smaller pieces, arranged in an 8x11 pan and seasoned with black pepper, seasoning salt, sea salt, onion powder and garlic powder. A few frozen veggies were then tossed in, and slices of swiss and provolone were added. Instead of breadcrumbs, I used stovetop chicken-flavored stuffing mix, fixed according to the package instructions, which was then dished in in part. For soup, I used Campbell's cream of chicken and cream of mushroom combo can (condensed) and mixed with .5-cup of milk. Pour that in and top with the remaining stuffing. Cooked for 40 minutes covered at 350, then 20 or so minutes uncovered. Came out sufficiently moist and tasty. So easy to prepare! :)

Made this last night and am just now sitting down to try it. Oh yum! Whoever said these sandwiches don't taste like other French Dips -- I disagree. On high quality hoagie buns, I'd say this as good as any french dip I've ordered in a restaurant. Better that most even. I was worried about the meat shredding instead of slicing, but that's really not a big deal. The beer was reduced, and I used a dark ale (1554). Used approx. 2 lb. chuck roast, 1 can of beef broth, 1/2 can of condensed french onion soup (in beef broth, the can states), and as suggested by reviews, 1+ tbsp. of Worcestershire sauce, a sprinkle of garlic powder and black pepper. I also went ahead and put in a tbsp. of McCormick au jus gravy powder mix, just to make sure the flavor was on the mark, though it might not have been necessary. Cooked on low for 7 hours total. Added provolone cheese to the hoagies and broiled. Served with lightly salted organic potato chips. Oh so good! These would be awesome (and easy!) to serve to guests. The au jus is fabulous!

Made this last night and am just now sitting down to try it. Oh yum! Whoever said these sandwiches don't taste like other French Dips -- I disagree. On high quality hoagie buns, I'd say this as good as any french dip I've ordered in a restaurant. Better that most even. I was worried about the meat shredding instead of slicing, but that's really not a big deal. The beer was reduced, and I used a dark ale (1554). Used approx. 2 lb. chuck roast, 1 can of beef broth, 1/2 can of condensed french onion soup (in beef broth, the can states), and as suggested by reviews, 1+ tbsp. of Worcestershire sauce, a sprinkle of garlic powder and black pepper. I also went ahead and put in a tbsp. of McCormick au jus gravy powder mix, just to make sure the flavor was on the mark, though it might not have been necessary. Cooked on low for 7 hours total. Added provolone cheese to the hoagies and broiled. Served with lightly salted organic potato chips. Oh so good! These would be awesome (and easy!) to serve to guests. The au jus is fabulous!

Love it! Will forever after make baked potatoes this way. :)

The baking powder was too much, so I had to add extra sugar and flour to the second batch, also including a tsp. of vanilla extract and a sprinkle of cinnamon. Trying to make chocolate chip pancakes and hopefully these changes make today's batch better-tasting.

I keep going back to this and similar recipes for bruschetta and am pretty set on what works best for me. I use Iowa-grown Graddy's or garden-fresh roma tomatoes, fresh basil (chopped or torn), fresh pressed garlic cloves, equal parts balsamic vinegar and quality extra virgin olive oil, and a sprinkle of onion powder, mixed and served cold over warm bread out of the oven. I've tried adding the tomato mixture and baking it altogether in the oven, but the bread can get soggy. So I prefer to spoon the topping on afterward, adding cheese directly to the bread before toasting or finishing by topping with chilled fresh mozzarella. :) About to try it tonight on texas toast.

A light, tasty side. :) Here in Iowa we have locally grown tomatoes labeled "Graddy's" that really lend themselves well to this dish. Personally, I thought the medley tasted better after chilling in the refrigerator. The fresh mozzarella has a very mild taste and almost spongy texture. :) Oh, and yes, seeding the tomatoes helps.

Tried this recipe the other night in the crockpot and it came out very tasty! My guyfriend even said this sandwich tasted better than what he might find at a restaurant. Nice compliment. :) Super-easy to make too! I used pork butt (1.6 lbs.) and trimmed the fat before placing it in the crockpot along with approx. 1/2 can of beef broth, a few ounces of beer (1554 black ale), a smidgen of french onion soup dry mix, and a few sprinkles of garlic powder. For BBQ sauce, I used Famous Dave's Sweet & Zesty. Made the perfect amount for 4-5 hoagie buns. I did finish cooking it in the oven and felt this improved the texture. Thanks for the recipe! I never even realized I liked pulled pork sandwiches, but this convinced me. :)

Made this to take to a picnic and the vegetarians really liked it. I didn't use as many tomatoes as called for and should have. Will do so next time. I'm actually think of making it again tomorrow, this time tossing in chunks of pan-seared zucchini. :)

Excellent recipe! Haven't had snowball cookies since I was a kid. I made mine without nuts or candy cane by preference and they tasted fantastic. :)

Used this recipe for inspiration and didn't follow it to a T, but hope to eventually. Using 1 zucchini and spaghetti sauce leftovers and cheese, this turned out pretty good. ;)

For my first time making this tonight, I used 2 baking potatoes (microwaved, then cubed), 11 eggs (didn't have a full 12), and 3 wheat dinner rolls (torn to pieces; to use them up), bacon, ham, and a variety of cheeses (cheddar, monterey jack, mozzarella, and havarti). Seasoned with salt, pepper, onion powder (preferred to actual onions), garlic powder, and Italian seasoning. Topped with a few unsalted, sliced almonds. Had to bake for an extra 15 minutes before it looked done, and will reduce the time by 5 minutes next time since it came out a little dry. Probably needs that extra egg too. Great flavor and a great base recipe to tinker with in the future!

Awesome for a quick alfredo sauce! Just made it for the first time tonight with chicken breast and sauteed zucchini on the side, leaving out the red pepper. Delicious! Oh, and I use 3 small garlic cloves, crushed, instead of a powder. Served over spaghetti since that's what I have on hand.

This recipe helped inspire another sandwich idea using ciabatta rolls, no mayo, more cheeses (of various types), and garlic powder instead of garlic salt, baked at 375 for approximately 10 minutes (as someone else suggested). Came out very good last time this way and tonight I intend to try a ham and Swiss variation on ciabatta.

Excellent recipe! Haven't had snowball cookies since I was a kid. I made mine without nuts or candy cane by preference and they tasted fantastic. :)

Oh YUM! I tried this recipe for the first time tonight and loved it! After reading the suggestions from others, this is how I modified it: I went with .75 lb. of spaghetti noodles and 1.5 jars of Prego sauce. 1 small can of tomato paste, italian seasoning, onion powder, and garlic powder. I also cut up fresh basil to add to the sauce. Real Iowa butter was mixed with the noodles along with a tbsp or two of extra virgin olive oil. I topped it with a small amount of mild cheddar cheese, provolone, mozzarella, and freshly-grated parmesan cheese. A couple pats of butter on top and into the oven it went. This made for amazing comfort food! Update May 2009: Emeril's pasta sauce tasted great in this in place of Prego!

I use this recipe all the time now. So delicious! For mine, I cut up roma tomatoes and fresh basil, mix with extra virgin olive oil and italian seasoning, and top with parmesan and mozzarella or havarti cheeses. Yum! Thanks!