This is exactly how I make beef stew. I always use my pressure cooker ... even to prep the beef for vegetable soup. There's no better way than this. The meat is fork tender, the veggies are perfect and the gravy is the best ever. I think slow cookers are over-rated. Give me my pressure cooker any old day. I'm not one to have things ready to go before I leave for work. But with a pressure cooker I can have the same meal on the table in less than 40 minutes. Excellent!

I've eaten Hot Brown's in many a Kentucky restaurant and in many ways. This one is pretty darn good... not the absolute best, but nowhere near the worst. My favorite is when it's made as a 'sandwich'. However, a KHB (Kentucky Hot Brown) really isn't a sandwich. To me, it's more of an entree. It just tastes better when it is assembled right before you're ready to eat it and popped under the broiled to brown the cheese a bit. However, every Kentucky State Park Lodge restaurant I've been in serves it on their buffets casserole style and it is very tasty... although not real appealing to the eye. Also, most places I've eaten it, served it with a peach half. Although it's not necessary... it just adds a bit of whimsy and lightness to a pretty rich meal. We love our Hot Browns...

This is an all-time favorite comfort food casserole recipe in my family. We do one step different. We use a whole large cylinder container of the Stove Top Stuffing (we love the stuffing part) and we actually prepare it according to directions. Then we blanket it over the chicken, cheese and soup/water mixture. It keeps the chicken moist and tender. Cook for 90 minutes covered with foil, then remove the foil the last 3o minutes to make a crispy top. We love it.

Felt these pork chops were okay... not fabulous. The thick cut pork chops need longer to cook than the recipe states...I added 10 minutes. Felt the rosemary was a little to overpowering. I used fresh ... maybe the problem. Not bad, just didn't deliver the wow! factor I had expected. The husband loved them though. Will try again with some minor adjustments.

As is, I'm not a huge fan... mostly because of the bbq sauce and brown sugar. But by modifying it a bit is was pretty good.

Excellent dish... hard to believe that Ritz crackers and garlic salt could produce such a delectable dish. I used 1" thick boneless chops, so I ended up cooking them 15 minutes more longer than the suggested 45 minutes. I also reduced the butter to about 1/2 the suggested amount. The was really no need for all that butter. And I removed the foil for the last 1/2 of the cooking time so they were crispier and not soggy. They were juicy and tender. My hubby LOVED them. He kept asking where I got such a great recipe.

These little treats were delicious. I made them for the Chritstmas GNO (Girl's Night Out) and what a hit they were. There were 8 of us so I doubled the recipe ... used the equivilent button and it worked out perfectly. I didn't use the canned bisquits (too much work). I used the phyllo cups and they added a wonderful crunch. As some suggested, I sauteed the onions in some of the bacon renderings. That made the onion a bit less crunchy. Plus I used fresh basil instead of the dried. I baked them for a little longer than they said and put them on convection so the tops were bubbly. Everyone asked for the recipe. They were a big hit. I'll be making them again for this holiday season.

The pecan crusted pork was quite good, but felt the pumpkin butter over powering. It actually turned out like something you'd spread on your morning toast. The combination didn't exactly hit the mark. Too much work for so little results.

As others have said... this is our traditional Thanksgiving stuffing. It is absolutely a NEVER-FAIL recipe. Even if you've never cooked a Thanksgiving dinner or made dressing/stuffing before ... this is the one you want. I always double the recipe because I always want a lot of it left over. But there usually isn't much. The only thing I do differently is that I use the long sticks of french bread and cut it into one in cubes. When it bakes it stays moist in the inside while it gets crispy on top. I also add a bit of fresh thyme (maybe 1 TBLS ... 2 TBLS if I double the recipe) It's wonderful...absolutely the best.

Really good potato salad (PS)recipe. One of the best I've ever tried. It's the first time I've ever made potato salad without onions. Thought it would be flat with out them, but it wasn't. I didn't have any Dijon Mustard (and am not a big fan of mustard in PS), so I added some juice from my caper bottle. It added a nice little zing without being over powering. I also had to add some milk to thin the mixture. I like my PS looser... so that worked great. I'll definitely make this recipe again... and may even one time try it with the dijon mustard.

At my house this is the ultimate salad... forget the Ceasar and bring on the wedge. However, we serve it the old steakhouse way and use blue cheese instead of ranch. Add the crispy bacon and diced tomatoes and you're in business.

Lovely recipe...however, I made slight changes. I had no honey so I used light corn syrup, although the marmalade would have sufficed, I think. We used the dried cranberries and they were perfect. I would have prefer them a bit browned, so I may saute them a bit before baking next time. but the taste was delicious and they weren't tough. Maybe it depends on the type of chop... the low temp should keep it from toughening.

Like the commercial goes .... "Bob Evans, down on the farm" I grew up eating Bob Evans sausage gravy and biscuts at the Original Bob Evans Restaurant in Rio Grande,Ohio. This recipe is the original recipe. You can't improve on perfection.

I've made this cheese ball for the holidays for many years. My family loves it. I put ALL the nuts in the recipe and don't even bother to make a ball out of it. It's wonderful as a spread. We have named the "The Best Cheeseball Ever." Your family will love it.