This tastes great! Its creamy with just the right amount of texture. Will definitely use this recipe in the future!

This dish was very good. Its a quick and easy recipe to make for dinner. Yet I have to agree with other reviewers that the pork was bit too salty, even if you omit the salt from the Parmesan cheese mixture. I used chicken bouillon because I didn't have beef but I don't know if that makes a difference. In the future, I plan to replace it with low-sodium bouillon. Other than that, thumbs up on this one!

I made this potato salad last weekend for a family gathering and it was a huge hit. I had never thought to marinate the potatoes before but it really adds a great dimension to them. I followed some of the suggestions other reviewers had and halved the vinegar and added a touch more mustard. I also added some sweet dill to balance out the vinegar. I used white vinegar and regular mustard since I didn't have cider vinegar or dry mustard on hand. My family doesn't like raw onions so I replaced that with onion powder. The longer you chill the dish before serving, the more the vinegar flavor mellows. This is a great basic recipe to add some custom touches to!

This is a great-tasting recipe. After reading some reviews, I made a few changes to give it some more flavor. I mixed the beef in a ziplock gallon bag with 1/2 cup flour and 1 tbs each of garlic powder, onion powder and pepper. I then browned the meat and deglazed the pot with 1/2 cup of wine. I added it all to a crock pot where I had dissolved 2 cubes of beef bouillon with 32oz beef broth instead of water. I thought that would give a more beefy flavor. I also added 1 tbs ketchup and 1 tbs A1. I would have also added 1 tbs of worcestershire sauce but I was out. When it was time to add the veggies, I add whatever I have, red potatoes, carrots, sweetcorn, etc. I like a thicker gravy so I triple the cornstarch, which was still not enough for my taste. Great tasting stew.

Absolutely the best chicken pot pie I've ever had or made! I've now made this at least 10 times and have tweaked it to be perfect for us. I like to to make my pie two-crusted. I cook the veggies and chicken in chicken broth. Instead of celery I add a couple of chopped red potatoes or extra veggies (I use frozen mixed veggies, its so much easier than chopping them up). I make about 1.5x more of the liquid mixture and I add 1 can of 99% fat free cream of chicken along with two chicken bouillon cubes. I omit the salt because of all the sodium in the bouillon. I also add the veggies and chicken back into the liquid mixture and let it simmer on low for about half an hour to get the flavor to really develop. I use a deep pie dish or a 9 inch pie plate because there's no way all that stuff would have fit in a regular pie dish. I had to roll out the pie crust a little thinner in order for it to cover the bottom of the pie dish. I cooked the whole thing at 375 for about 45 minutes. Thank you for this recipe!

This was a big hit for dinner! The key is to not to open the lid on that pot for the entire 20 minutes. My few changes were that I omitted the jalapeno and cilantro, used 2 cups of broth instead of 1 1/2 cups and replaced green pepper with diced carrots. I also sauteed the rice with the onion and garlic before adding the broth. I think I'm going to try adding a can of tomato sauce next time.

I've had delicious bangers and mash at my fav Irish pub so when I saw these bangers in a local UK grocery store, I was super excited. This recipe is great and the dish I made tasted just like the one I had in the restaurant. I butterflied my sausage to get more flavor into the sausage.

Very good recipe!

This is a great recipe. I made a few adjustments based on other reviewers' suggestions. I used a packet of brown gravy with 1 cup of water instead of the beef broth and also added 1/4 cup of worcestershire sauce. My suggestion is to cut the worcestershire in half because 1/4 cup was too strong for us. In place of the onion, I used garlic powder in the mashed potatoes. And I also used instant mashed potatoes. Next time, I'm going to use real potatoes because the instant ended up being too gooey once it was cooked. I also used a cup of frozen peas and carrots in place of the mashed carrots. This is a great dish to make prepare ahead of time and put into the oven later. Update: I used red potatoes to make the mashed potatoes and added 1tbs each of worchestershire, A1 and ketchup. Perfect!

I added carrots and a little black pepper. Delicious!

I tried this recipe tonight for my husband and myself. It was so delicious! To me this dish has all the elements I look for in a top-rate recipe: its budget-friendly, easy to prep, oh so good to eat, and plenty leftover to freeze. We had enough leftovers for at least 2 more meals. Thank you!

Maybe I cooked the beans incorrectly. I followed the recipe except for the jalapeno and red bell peppers and it was just too bland for me.

Followed the recipe exactly and it was a huge hit in this household. Its moist and taste delicious! I will be making it again and again and again!

This dish was a big hit at our Fourth of July picnic. I omitted the mint because I didn't have any.

Good recipe with quick prep for a family dinner. I omitted the basil because I was out and used plain bread crumbs. I think next time I'm going to add another tsp salt because they were a little bland and replace the butter with an egg wash.