One of my favorites! I love the OG version but am not the biggest fan of kale, so I substituted spinach for the Kale. I might do 1/2 and 1/2 next time. Also used fat free Half&Half instead of cream and used 1/2 spicy and 1/2 mild sausage with the casings removed and crumbled. This soup needed additional spices (I love spices) so I added a tbsp of "Italian Seasoning" blend to kick it up a notch. My zuppa stayed a watery consistency so I added 2 more potatos and it was perfecto! I've got my own wine, french bread and salad so I don't need to go to OG anymore to enjoy this delight at half the price!

I am 1/2 Svenska and want to find recipes to keep my heritage alive. These seem to fit the bill. I did some searches and I found a site to buy the tins (Cheftools.com) or you should do a search on eBay for "tart tins": Enjoy!

5-Stars just as written! No doctoring up required. I did feel there was a tad more butter than necessary for the crunchies (but maybe that's just me). I can see where this would be an easy "make ahead" dish to transport to an event and assemble just before serving. Adding this one to my "Favorites" List. UPDATE: I have found a way to "lighten" this salad without losing any of the flavors: I spray the crunchies with butter spray before I bake them & use brown sugar Splenda in place of the sugar. Other than the oil, you have a Weight Watcher's friendly meal on your hands. A regular in our house now. My teenaged son loves it too and the dressing is GREAT on baked chicken!

I followed "Kerri's" directions and it came out wonderful. (Worthy of it's own recipe with her changes.) I cut this into squares and took it to a UFC Fight Night gathering with a bunch of friends and they loved it - just the right amount of sweet and the coconut and nuts give it a nice boost! I pressed the "crust" into the pan by covering it in waxed paper. It was really easy that way.

This tasted just like a regular roast to me? I mean it was good but that special flavor everyone is raving about was missing?? What did I do wrong? I followed the directions exactly! No one in my family thought it was out of the ordinary. Won't make this one again.

I had most of a bag of Hormel premium maple bacon crumbles left over from my Super Bowl chili recipe so I figured I'd use it in this recipe so they wouldn't go to waste. REALLY GOOD on the Texas Style Biscuits I just baked. Can't wait to try it with the sausage. Thanks for the recipe!

MY FIRST HOMEMADE CHILI! I've got a huge pot of this yummy concoction simmering on the stove for tomorrow's big game. I felt the need to bump up the amount of beer (I used Alaskan Amber) and (brown) sugar a bit but left everything else "as is". Will post a follow-up review tomorrow. I've got my Frito's, sour cream, sharp cheddar and Tums ready - LOL. Update: "Awesome", "Superior" and "Kick-A$$" were the comments I heard from folks who had this chili. Whole pot's gone too. I truly believe that the sausage, sugar, bacon and beer are what makes this a stand-out recipe from the others on this site.

4 Stars as written but 5 Stars with minor changes: I used a rotissery chicken, the entire can of Rotel Diced Tomatoes with Lime & Cilantro, drained and rinsed black beans & a can of Cream of Chicken soup. I also added a tsp of Emmeril's Essence. The soup had body, flavor and a very nice "heat" factor. Ladle over chips, top with cheese & sour cream and you'll have a killer one-dish meal on your hands that was super easy to prepare! Yummo!

I made 10 or so of these for family & friends this year. The ingredients perfectly filled a quart size jar. They are very festive with holiday paper in the lid and the recipe card attached with nice ribbon (see photo). This got rave reviews from all who saw them. You should definitely modify the directions to increase the baking time according to your own oven and note they should NOT be baked on stoneware. These cookies really aren't that sweet - add sugar if you want a sweeter cookie. Extra cranberries and white chocolate chips really help. These taste more like a Nature Valley Granola Bar type of treat than a decadent holiday cookie.

My husband said this is at the top of the list of his favorite dinners I have prepared! I followed the recipe exactly and found it moist, flavorful and easy to prepare. A new regular recipe in our house. Good for company or family fare. Served with paremsan rice and steamed Tuscan veggies. Went down well with the wee bit of champage I had left over from New Year - LOL.

This is an excellent recipe! I used frozen meatballs in a crock pot. Make sure you mix the ingredients in a bowl and then pour over the meatballs. This version is much nicer compared to the cranberry jelly version I used to make. Great in little mini-roll sandwiches the next day with extra sauce and provelone cheese melted on top. Yummo!

This was a very good recipe. I was looking for something to bring to my Danish mother-in-laws house that my Swedish mother would be proud of. This did need modifications: I sliced 5 apples (1/2 fuji, 1/2 granny smith). Only used the 2.5 cups the recipe called for but wish I had used all 5 apples. I used real butter, a pinch of cardamom, 1/2c brown sugar Splenda and 1/2c white sugar and the pecans. Also used 1/2 white and 1/2 wheat flour. Sprinkled 1/4 tsp lemon juice and cornstarch over the apple/cinammon/sugar mix. I believe I overbaked it because it ended up with a cookie/brownie consistency, but was still delish with vanilla ice cream. Next time I will use more apples, decrease the baking time and the amount of sugar and butter. The butter would probably be better if not fully melted. This recipe can be made in a deep dish pie plate or a spring-form pan. Looking forward to making this again & again with 5-star results.

I don't know what I did wrong here but I could not get any "sauce" to be made. My meat kept sucking up everything. I doubled the recipe and ended up using an entire bottle of ketchup then adding water and letting it cook down over and over again. Finally I got some sauce and my husband said it would be 5-star if it had just a bit more "glue" to hold the meat together. The flavor profiles were there and it was excellent, I just had issues with the sauce. Will continue to practice with this because it is too good to not make again, I am just puzzled about my sauce. Great flavors - 4 teenage boys wolfed them down.

Really good - you can use the stated dressing or make it with your own. I use non-marinated hearts. A regular in our house.

So bad. . .yet sooooo good! I made this with penne pasta as a zitti instead of a lasagna. Served it with garlic Texas Toast and the Salad w/Artichokes recipe from this site. A nice Chianti washed it all down. A wonderful special occasion meal ('cause of those deadly delicious calories and fat).

Not a winner with us. I reduced the mustard and skipped the fried onions altogether. Also used light ingredients. Mine came out with 2 totally different layers. The sour cream on top and a ton of liquid almost boiling the fish underneath. It was weird. Won't be a repeat in our house. I prefer the Heavenly Halibut receipe we use or using the Lemon Steamed Fish Packets receipe (both posted here).

Very Tasty! I too used the mild taco seasoning and instead of shaking it in a bag I just eyeballed it and shook some on each side. Used a slow cooker. Put down a layer of El Pato Sauce then placed the chicken and topped it with a jar of mild Old El Paso Thick & Chunky. Cooked it on low while I was at work (use the crock pot liners - they ROCK) and the house smelled wonderful when I came home. The chicken breasts literally fell apart like a fine roast. Served it with white rice and steamed "Mexican veggie blend" (white corn, black beans, peppers and onions). The broth from the pot made a yummy topping for the rice. Almost like a Taco Soup. Very nice - husband requested it to be a regular at our house!

This is a good recipe that my family enjoyed. I used frozen peppers. After reading reviews here I was afraid of mushy potatos so we were careful not to stir the food any more than necessary during cooking. A couple of pan shakes and fliping the food around during cooking was all it needed. Was not greasy and the taters were just perfect. It did stick to the pan as other reviews stated but some Dawn Power Dissolve will make cleaning it a snap. We will make this again since it's an easy week night recipe.

The brandy is the key to this recipe! My step-mother (from Madrid) showed me how to make this. Use Spanish Rioja wine. I go a bit heavier with El Presidente brandy and go a bit easier on the fruit juices since that was what I was taught. I can see where some would prefer a sweeter version but me, I like the juice from the fruit to add their signature flavors, not anything else. Make sure to let it sit for several hours before serving. A definite party-maker!!!

5-star. Tastes just like a certain famous chef's version available in the store. I like this version a bit better - BAM!