My mom has made this for years in her pressure cooker, you get the same resukts as a crock pot but takes mauch less time! Comes out so tender this way because all the moisture is trapped in the pressure cooker and stays in the meat.

Followed exactly except used c.o. chic and c.o. onion soups, doubled sauce (didn't need to) and I used 3 thick boneless chops. It was good, maybe a tad too much wine, I used Merryvale chardonnay, which is about $30 a bottle. Maybe depends on the wine so next time I'll half it and then add more to taste. Next time I will also cook the sauce in the same pan in which I fry the chops, and keep seperated until ready to serve. The breading just fell off the chops and you might as well not even bother and just sear them and then cook in the sauce if you do not care to have the breadcrumb coating. Otherwise keep sauce and chops seperated until serving.

Best texture, YES! Melt in your mouth meatballs! Best tase, NO WAY!! These were spicy which was ok but the mustard and worcestshire was way too much! Next time I'll omit mustard and use maybe 1 TBSP worcestshire. I ran out and used less than 2 TBSP this time and it was still overpowering. I will also cut the spices in half next time, I prefer good flavor over spiciness. Also used the oven.

Took 9 hours to get really tender, used a 3 lb. roast. Next time I will add a bay leaf and not put my veggies in until half way through. Now I know why my roasts in the past haven't been this tender, I wasn't cooking them long enough at 6 hours!

These were very dense and bland, I threw them out. I think I will take advice of other reviewers and let milk mixture get to room temp first and add some salt and pepper.

I did not have a round casserole dish and my tortillas were too wide for a 9x13 dish or pie pan, so I made this in my springform pan and the presentation was great! When you remove the outer part of the pan you can see all the layers of the pie. Half of this recipe was about the size of a cheesecake, it was big! My husband said, "That thing is HUGE!" I doubled the cheese, used 2 tortillas per layer(6 total), and did everything else as written. For the tomatoes with chilis I used Original Rotel, next time I think I'll eliminate the 1/2 can of chilis and save myself $1.29 and just buy HOT Rotel instead. We'll keep the 1 ounce of olives since we will eat the leftover olives, I just buy a big can. I chopped the olives small and luckily my husband didn't even notice them, 1 ounce wasn't very much. The meat mixture was so good, almost like chili. I also took someone's advice and let it sit about 10-15 minutes to settle before removing the outer part of the pan and slicing. Thanks for the 5 star reipe!

Good easy bread. I thought it was just a bit too salty and just a teeny tiny bit on the dry side but maybe I baked it a little too long - 57 minutes. I used the 3 cups flour with 4 tsp baking powder, 1 tsp salt, and 1/3 c sugar and poured 3 TBSP melted butter over top before baking. Next time I'll use the self-rising flour instead and follow the caterer's advice and let it rise about 30 minutes to produce a lighter bread, and I will decrease the salt to 1/2 tsp since I use salted butter on the top. It is very similar to Tastefully Simple's. I think TS's is sweeter and lighter, and not as salty, but it's really not a big difference at all.

Great soup! I forgot to buy sour cream so left it out and it was still terrific! I think it needs a little extra salt than called for. I used Hormel ready to use bacon bits. So easy, fast and wonderful!

Excellent! Subbed the 2 TBSP water with 1 TBSP pure vanilla and 1 TBSP imitation vanilla.

First time making banana bread. I followed directions exactly and it was not good. I went back reading other reviews and I am not the only person who thought the texture was weird and it was not like bread at all, it's more like a banana loaf as another reviewer said. It was mushy, and the outside cooked too fast while the inside cooked too slow. I baked it for 75 minutes. The flavor was strong banana taste with a hint of flour taste. I will try other banana bread recipes and delete this from my recipe box.

This is surely, by far, absouletly, positively, without a doubt the BEST tasting chili I have ever had!!! First time I used regular strength coffee and hot italian sausage and it was better than the second time when I used strong coffee and mild sausage. Left out the habinaro both times because it wasn't available.

This soup is awesome but only 4 stars for me because it should be made with spicy ground sausage, it should have a lot more potatoes, and the broth is a little thin compared to OG's. I worked at OG for a long time and the kale is added when the pan is refilled and served immediately. The longer it sits, the more the kale softens up, but most days it doesn't get to sit for very long. Next time I will add more potatoes and try to figure out how to thicken it just a bit more, maybe whisk a little cornstarch into the broth before adding other ingredients. Oh yeah, I tripled this recipe and used 2 packages of ground sausage, 1 lb. each, and I used all chicken broth, taste was wonderful!!!

My mom has been making "Kale Soup" for years but with Portuguese sausage, it's delicious, ours also has kidney beans in it. To thicken the broth, slightly mash some of the beans with a potato masher until most of the skins break open.