THanks for such a great recipe. This soup is in my winter rotation, and it is great for all those things in your fridge I lovingly call "must goes" I have made many variations, based on what I had on hand. My favorite is to start with a puree of leftover French Onion Soup (from this site) and add to it beef broth (leftover from prime rib) and whatever veggies I have on hand. I always use the whole wheat shell pasta, and I always cook it in water and let it sit for at least an hour (do not drain) before I add it to the soup, in order to keep the noodles from soaking up all the broth. I like to add the carrots and celery early, and the zucchini and spinach towards the end. A great, healthy meal for families on the go! Thanks, Jamie!!

This was one of the best recipes to come from this site. I made the following changes per other reviews: I used a pound of ground turkey instead of the canned chicken, and browned it before addig Franks Wing sauce.....Half a bottle was perfect. I also substituted blue cheese dressing for the ranch, and I think it halped make this spectacular. I layered this dip with the cream cheese on the bottom, and put the grond turkey on top, with a sparse amount of cheese on top. I served this right out of the oven and served it on a warming tray to keep it the right temperature. Placing tortilla chips on the side in an oven-safe bowl made for the perfect touch....Thanks so much for posting this recipe!!

I made this with raw cashews, and it was positively heavenly! Use one of the silicone pan liners for incredibly easy clean-up! I used a large pyrex measuring cup with the handle, and it cleaned up beautifully with hot water!! Thanks for a great recipe!!

How do I love these cookies? Let me count the ways!!: 1)They are simple to make, with ingredients I have on hand. 2)The recipe is easily doubled. 3)When made in a silicone mini-muffin pan with pre-chilled peanut butter cups, they are impossible to mess up! 4)No matter how many I make, they disappear in one day. THANKS FOR A GREAT RECIPE!!

This was an incredibly easy and wonderful winter dish. I added cumin, puoltry seasoning, minced garlic,and pepper in the bdginning, and substituted chicken broth for the water. One hour before serving I added two carrots and two stalks of celery before adding a can of lowfat biscuits....next time I'll use two, because they were delicious!! Thanks for a great recipe!!

This was a very floury tasting cookie that was too dry to go through the cookie press.....They ended up okay, but nothing to write home about. I followed the recipe to a T.

I am a huge fan of pumpkin cheescake, and I've tried a few of the other recipes on this site....but this one was the BEST!! I made the following modifications: I used 3 8oz packages of cream cheese, and I used 4 medium eggs. I used freshly ground spices, which made all the difference. Also, I chose to marble the two colors together, rather than to layer them. Personal preference, but it was absolutely beautiful when I pulled a toothpick through to make swirls. Thanks for such a great recipe....it will become a classic in this house!!

Thanks for posting such an easy recipe. I have made this twice, and I've made the following changes.....I added a can of golden mushroom soup (plus a can of water) I substitued chives for green onions, and I doubled the bacon. Delicioso! ++++++++++++++ p.s. I have also made a lower-fat version using a combination of Butter and Olive Oil for the butter, 1% milk for the whole milk, and substituting canadian bacon for bacon. I also used 8 oz. fat free cream cheese and 2 cups of beef broth to substitute for sour cream and substituted laughing cow light cheese (3 triangles of the garlic/herb flavor) for the shredded cheddar......just as good, and maybe better!!

Thanks for sharing this excellent recipe. I consulted the "Silver Palate" and other sources, and made the following adaptations: I minced an entire head of garlic in my food processor, and added twice the prunes and olives, plus the capers and pulsed until it was a uniform mince......marinated for 4 hours and then slow cooked on low for 5 hours.....fabulous stuff! Served with green beans and ancini pasta with pesto.

I've been making these for years! I've made the following changes....I always add an ounce of cointreau and an once of chambourg.....I also agree with the guy who adds beer...delicioso!!

All I can say is WOW! You made me the hero of the dinner table today! Thanks for posting such a delectable recipe. I made the following changes: I used four Vidalia onions, and three cloves of fresh pressed garlic.I substituted 3 cans of beef consume for the 2 cans of broth, and added 2 beef bullion cubes to 2 cups of water. I also added a tablespoon of worchestershire as suggested here. I used one slice of Alpine Lace Reduced Fat, and one slice low fat Mozzerella....I made the overlap the outside of the bowl and added a shake of paprika before placing under the broiler.....it was gorgeous and delicious, and my husband and son couldn't stop raving about it. By the way, I didn't have the small soup crocks, so this morning I bought half a dozen at Goodwill for 10 bucks!! Thanks again, Allison, for such a great recipe! It will be cherished by my family for years to come!!

I have used this recipe for years now, and it's always a hit. I like to make two thin layers in two 9X11 pans, because my family loves the extra crispiness!! Thanks for the great recipe!!

This was a very good and easy cake to make. I made the following changes from the original recipe: I used 1/2 a can of The Chocolate condensed milk instead of regular. I used Mrs. Richardson's botterscotch carmel sauce, and I used about 7 Heath bars! I took this to a party, so I carried it in a cooler, and topped the cake with a can of real whipped cream from the dairy case, and used the remaining candy bar pieces on top...it was gorgeous! Thanks again for the great recipe.

Maybe it's my white-trash/siscillian-american up bringing, but I LOVED this...it reminded me of the canoli's I grew up on....that is why the texture did not bother me. I will definately make this again...it curbs teh cravings while also giving you a "full" feeling.

Sorry, but the title should never have 'potatoes' in it.....my husband and I tried this for the first night of our Phase 1.....the only positive thing I can say, is that it made me completely loose my appetite! (perhaps that is the point!) I would rather just eat steamed califlower. I'll wait to eat this until I'm in the old folks home, thank you.

I was surprized how great these were...best of all, I could easliy boil omelets for six, with no waiting!

Thank you for posting such a lovely brunch recipe. I have several brunces a year, and this was such a nice change to the traditional stratas I usually make. A great flavor....I'd give it more than five stars if I could!!

Thank you Barrie, for a wonderful recipe. I've been wanting to try this for over a year, and I'm glad I finally did! It only needed to cook for 1 hour and 15 minutes, and it was delicious....truly wonderful! Changes...I used a package of italian garlic poultry seasoning instead of salk and paprika and garlic salt. I also dusted the whole chicken with it. I served it with pesto Quinoa and a tomato salad. YUM!!

This soup recipe was so excellent! It is now a family favorite, and I've sent dozens here for the recipe. I substituted frozen corn for creamed corn, and I ommited the cream of chicken soup, as I make a broth from scratch from leftover turkey carcass. FABULOSO!!! Thanks for sharing such a great recipe!!

This was an excellent recipe to start with. I changed a few things around, because I really wanted to make the broth from scratch. I bought a rotisserie chicken from the grocery store, and added a small onion, which I sauteed before adding the whole chicken. I then added water to the top of the chicken, and ther remaining ingredients. I also substituted fresh linguine cut into short strips from the refridgerated section, which made the soup even better! The ginger added the perfect amount of zing. My husband said it was the best soup he had ever had in his LIFE! Thanks for the great recipe.