Wow, I was surprised at how much I liked this as I am not usually one for cooked fruit. (in non-desserts) There was no noticeable apple flavor but it was definitely an asset to the dish. Actually found myself thinking it needed a little bit more apple. I threw in a chicken breast while the broth was simmering and it came out perfectly shredded. if you are like me and want as little to do with raw meat as possible- make it easier on yourself and don't even bother cutting it up. I didn't add the cream- simply an oversight- but it really didn't need it.

Wow,sooooo good. My only suggestion is to definitely watch the pepper flakes. We like spicy food and this was pushing it a bit for us. Thanks to all the reviewers who recommended using mussels. Can't wait to try that next time.

My husband absolutely detests cooked carrots so I substituted sweet corn. I roasted a small head of garlic and added it to the mashed potatoes instead of minced onion and since I used ground chicken breast I used chicken broth. I forgot to add the ketchup but can't see how it would have made it better. Overall this was a good make ahead dish. I simply reheated it in the oven and ended with it under the broiler for a couple minutes. My husband said it would be better with more cheese on top but then what isn't better with a little extra cheese? Definitely recommend the roasted garlic. (Simply cut tops off garlic to expose individual cloves, drizzle with olive oil, wrap in foil and bake in 400 degree oven until soft)

I skipped the ketchup/mustard combo and instead just added dried dill to the whole concoction. I served it with the creamy dill dip (from this site) on the side as an optional thing but everyone ended up using it and raved about how good it was. Overall, great idea. (Love it with poached eggs as well!)

Had something like this at a party but when I made it I skipped the cheddar and instead threw in some bleu and feta cheeses. This way it doesn't get as greasy and don't worry if you are not a bleu cheese fan- it will mellow as it heats. In addition, we kept adding more and more hot sauce. Could have been the brand I bought but for our taste it didn't seem "buffalo" enough.

Hmmm... Do you think they meant "herby" when they said spicy? As written this is a definite 4.5 star recipe. I ended up doctoring it up with way more cayenne and after simmering for a while it seemed to thicken up to the non soup point so added a little more water. Also threw in some fresh spinach. Great flavor. Maybe next time I'll add some corn.

Very good. A little salty but I didn't use sodium free soups or anything like that although I did leave out the garlic salt and just used fresh garlic. I threw TONS of raw broccoli on the bottom of the pan, fresh mushrooms (jeez when do I not add mushrooms?) and we just had a tiny bit of leftover rotisserie chicken so I threw that in there and poured the sauce on top. I think I baked it a little bit longer than it said to but still easier than pre-cooking the broccoli.

This is a very versatile recipe. I have made it twice now, once as written and once with potato/broccoli and both times my guy said it was awesome. I let it simmer uncovered for a while before adding the white sauce mixture so it ended up a little thicker but we like it that way. Next time I may try subbing salmon or crab for the ham. Oh and the pepper is the perfect amount!

These were good! We didn't have any condensed milk so I used regular milk, about a 1/4 cup sugar and sour cream. I know, I wasn't sure how it would turn out either but actually it was very good. Definitely not as sweet as I expected so they were fine with the icing.

Mmmm, really liked this... I skipped the meats and just upped the mushrooms, and added a bunch of other veggies (spinach, broccoli...) Also used the No Roll Pie Crust I recipe on this site for the crust. Definitely freeze one for later- thaws out great too.

Tolerable, but I have yet to make an egg drop soup I really like. Nothing compares to the stuff from the restaurant in my opinion.

Absolutely the best cookies I have ever made. My husband said so too. One tip, sticking unwrapped rolos in the freezer (about 20 minutes) seemed to help with the caramel oozing out problem because it stayed right in the middle for me. (I also skipped the pecans and the drizzle on top and they were still fantastic!)

Store in refrigerator to keep it from drying out too much.

Mmmmm, this sauce is soooo good! I made a pork tenderloin (guy's fave for his birthday) and used this sauce with it. Also, when I made it with chicken, I pounded the chicken breasts and I did dredge them. I know some people mentioned that there was no point to the flour but I think it really helped keep the chicken moist. Nothing worse than dry chicken. Also added cornstarch=water cause we like sauces a little thicker. Update... made the sauce again but didn't have enough mushrooms so I sauteed some fresh green beans with the garlic and mushrooms and it came out absolutely amazing. Husband couldn't stop talking about it.

We used black and kidney beans(all we had on hand) and increased the cayenne. Although we cut back on the cinnamon it was still a little too noticeable for my taste, however we did crock pot it which seemed to intensify the cinnamon taste the longer it sat.

Delicious is right! (And addicting) I have made these a couple different ways but our favorite was when I skipped the bell pepper, sauteed some mushrooms, threw in some diced tomatoes and added some leftover orzo or rice. Definitely needed more cream cheese. There was barely enough before all the additions... Sprinkled red pepper flakes and chopped cucumbers on each burrito before serving. Excellent.

My friends mom used to make these. She always laid them out on some parchment paper on a cookie sheet and stuck them in the freezer. She freezer bagged them once they froze and could pull out as many or few as she needed.

This was good. We added some cooked green beans and instead of american cheese we used cream cheese. The garlic is a nice addition!

My bread machine went kaput and I needed a simple recipe for a bread bowl - this was perfect. I baked it in a pie dish and I did add some string cheese chopped up so there are "cheesy spots". Also added some chives and poured the butter over the top as recommended. Very easy and tasty.

Oh my god this was the easiest and best fish I have ever made. It literally took me all of 15 minutes to get it on the table. It made it even easier that I served it with some steamed broccoli. The only way I differed from the recipe… I halved the fish but forgot to do the same for the topping, therefore it was very buttery. I didn’t use quite as much mayo as was called for and basically just squirted some lemon juice instead of measuring. I didn’t really pay much attention to what spices it called for, I have been obsessed with garlic pepper lately, so of course that went on it. I also put a little grated cheese on top before I stuck it in the oven. Completely awesome, we will definitely be having this again!