Good, but there's something missing I can't put my finger on.

I really loved this, hubby really liked it, so it's a keeper for sure. (We did tinker with some extra spice to taste, but the base is fantastic.)

I'm doing this as a sort of "cleanse" after too much of *everything* this holiday season, and have to say, with the addition of cayenne, garlic, and sauerkraut as one reviewer suggested, I'm really enjoying it! (Beats that ridic water/maple-syrup/cayenne "cleanse" for sure!)

Very tasty, and one of the better dressings I think I've made, though I did follow others suggestions with a bit of relish and a pinch of sugar - which probably turned it into Thousand Island!

I seem to be one of the few middle-of-the-road reviewers, and truly I was expecting to either love or hate this. As it stands, neither. The smell while cooking is amazing, and they're very pretty. But the flavor is just a little off to me - it could be that maybe I just don't like onion soup in recipes. Ironic, because I am the only one in my family which loves onions. But this is the 2nd pork chop recipe I've tried which uses the soup mix, and I have to say, I won't be trying any more. But, I might possibly try this again w/out the mix - I made a homemade russian dressing, and really liked it with the apricot preserves.

We prefer a good blended Canadian sipping whiskey for this, but you may substitute rotgut & extra honey and lemon in a pinch.

My stomach can't take the idea of whiskey & milk right now, but subbed with lemon juice this is my idea of a perfect cold & flu season toddy. Definitely enough whiskey to make it count, but after the first sip so smooth and silky and comforting. I made mine with the first teabag I grabbed, a Chai spice, and it's just awesome.

I love apples and onion together so I figured this would be a no-brainer. And it was good, and definitely stayed very moist, but I'm not convinced the apple actually added much more than that. I might up the apple, change the pork/ground beef ratio and play up the apple flavor instead of letting it fade away. To be fair, that could be the gala apples I used. I'd say it's worth a shot to see if your family likes it.

What's not to love? I did leave out the bouillon to let the wine - a nice Kendall-Jackson chardonnay- take more of a leading role. To the person who found this a bit rich... it could've been the sherry and heavy cream you added, though not called for at all in the recipe.

I upped the "spicy" part by adding a good squeeze of sriracha sauce, and Can't. Stop. Eating. These. They're awesome, and about a million times better than any store-bought pumpkin seeds.

The real deal. My only change was a touch of cayenne and frozen okra toward the end of cooking. Even if you're not from the bayou, this is THE most comforting comfort-food dish there is. *Tip - don't be too intimidated by the roux - with patience, a good heavy pot and the time to stand and stir, it's not much different than making gravy.

I prefer an inexpensive, not that "great" andouille for this recipe - it's readily available in my part of the world & has just enough kick.

If you sub out the seasoned salt for 2tsp dry mustard and a crushed bayleaf, this is an exact match for Tom Perini's recipe (also at the food tv site via Paula Deen). He's quite famous here in TX as the owner of Perini Ranch Steakhouse, so I knew if I could trust any oven brisket recipe it would be this one. Thanks for adding it (almost!).

I feel somehow as if we've all out-Deened Ms. Paula with this one. What's better than cooking with butter? MAKING butter. Also, I feel so homestead-y... like maybe I need to reread Little House on the Prairie. Uh, can you tell I've enjoyed this recipe? Right up until buttermilk splashed all OVER the place in my kitchen, but that's my fault for walking away right as the butter and liquids were about to break. LOL

I've had this recipe in my "meaning to try" box for ages, and I am mad for waiting so long! This is serious hot and sour soup. I added chili-garlic paste (about 1 1/2T, Huy Fong brand) instead of the red pepper flakes as I'm afraid mine have lost their "kick," and also tofu and leftover chicken. This is truly a fantastic base, I'd give it 10 stars if I could. One thing that particularly impressed me was that the texture is right.

I took this recipe and ran with it. I roughly doubled the recipe, sauteed garlic in butter and olive oil, added white wine (a chenin blanc, but a stronger, oaky chardonnay would've been great), and after sprinkling the (amazingly fresh) tilapia fillets lightly with a pre-pckg'd cajun seasoning, ladled just a bit over each fillet before broiling, with a bit of fresh dill on the pan. I served the remainder of the sauce over bow tie pasta with a bit of dill and freshly grated parm, with broccoli on the side. Such a light, perfect mean, truly. So perfect that I can't imagine it w/out the white wine - do try it! With lemon wedges and extra dill upon plating, this was a beautifully simple meal I'll make again and again.

This recipe is only as good as your mashed (or loaded smashed) potatoes. If they're good, this is WONDERFUL. To those that find it bland, I recommend salt and pepper to taste. Or make better mashed potatoes. ;-) Actually - one tip for the reviewer who found it watery - that also could've been your potatoes, their moisture content varies, after all.

These are a terrific change from overly-sweet muffins. They're not "too" sweet, and that makes them a perfect foil for sweet spreads such as Cinnamon Honey Butter from this site, or your favorite jam or jelly. I added a little wheat germ and flax seed, as well as a shake of cinnamon.

Pro's: seconds to make, delicious, easy. Con's: I wanted to eat the entire batch with a SPOON! ;-) Delicious, didn't change a thing, wouldn't need to.

These are a family favorite. Try boiling a few cloves of garlic with the potatoes for a more mellow taste & bright white appearance. Or roast for that sweet, mellow, golden goodness. Or, mince and stir in raw for the "bite." There are tons of variations - but almost all of them benefit with a drizzle of extra virgin olive oil when serving. So good.