Made this basically with the ingredients listed and customized to use what I had: 1 lb shredded rotisserie chicken 1 can low sodium chicken broth 12 oz bag of peas and carrots thawed. Pre-cook bottom pie crust brushed with egg white for 6-7 minutes. Proceed to cook onions & celery.Add flour.Add butter. Add milk and chicken broth and cook until thickened somewhat. Season with Salt, pepper, garlic powder and thyme to taste. Heat chicken, peas, carrots in the micro until warm in a large bowl. Mix in w/ flour/milk. Pour the heated mix into pie shell. Cover with 2nd crust and brush with the rest of the egg white. Cook what's left over of the egg yolk and white and feed it to our lab Jr. :)

This is the 3rd time I've made this meatloaf. I found I didn't have any potato chips, but I did have tortilla chips and I used them along with the crackers. Works just as good as potato chips. I also upped the liquid smoke to a full teaspoon. DH loves this meatloaf.

Very good. Followed directions as listed, using a 2# pork loin. I rubbed it in Goya adobo seasoning and browned it in cast iron skillet. After 4 1/2 hours, it was very tender. I poured the drippings into a pan and thickened it w/ cornstarch.

My roast was only 2 1/2#s, so I cut scaled back the recipe. Of course, I added potatoes, carrots and celery. The soups made a wonderful gravy.

So, I had 2 1/2 lbs of pork shoulder country style ribs to use up. I followed the directions, but used 12 oz of beer instead of beef broth which I didn't have. I rubbed the ribs the day before with some granulated garlic and some Emirils Rib Rub. Cooked it for 5 hours on high in the crock pot. I just shreddded the meat and it's delicious. Just waiting now until dinner time to finish it up in the over.

I'm giving it 4 stars because it never got really crispy. In fact, the bottoms were a little soggy. I used Mahi Mahi, milk dunk, flour seasoned with Tony Charere's, milk dunk and seasoned italian bread crumbs. I think if I make it again, I will flip the fish over so it gets crispiER on both sides. All in all, it was good.

I made this dip last weekend for a party. No leftovers at all. I skipped the green chilies because I used a 7oz. can of jalopeno slices. I remembered to removed a lot of the seeds, otherwise it would have been TOO hot. I took one reviewers advice and used bread crumbs to top it along with parmesano/raggianno. EXCELLENT !!!!

I know how much everyone hates reviews where people change the ingredients. What I changed was that I didin't have MAYO, only Miracle whip. I added some sour cream to it as another reviewer suggested, no dill, but celery seed, the vinegar, horseradish and some splenda instead of the sugar. I gave DH a taste and he loved it.Thumbs up!

I followed the recipe as written but using fresh rosemary. Cook covered for an hour then for 1/2 hr. uncovered. It looked really white so I broiled it for about 10 min. But the gravy was not what I expected it to be. too pasty using cornstarch and water. Not the OP's fault , just one of the reviewes I read here Next time, I'lll just reduce the pan drippings and go with that.

The jury is still out. (DH) As I am cooking this right now, the sauce is wonderful. I sauteed the chicken with fresh mushroom that needed to be used, I seasoned it all with s&p and driend onions and garlic. I also added peas and corn. Going to serve it over grands biscuits. I halved the recipe since it's the first time around, but I will probably make a full one next time and freeze it. ETA: It was supberb! And DH loved it.

Very easy and quick to prepare. I found I was out of regular rice and used Uncle Ben's Original rice. Used red onion for color and also used fresh mushrooms that needed to be used up.

I've never made any kind of frosting before, and this one rocked. I did scale it back to 12 servings since I was covering a 9x9 banana cake. Super easy to make in less than 5 minutes.

Excellent Dish! Very good marinade. Just the right amount of garlic, wish I had added more lemon juice though. It got windy and cold, so I broiled them in the middle rack along with the Grilled rock lobster from this site.

Excellent Dish! It got windy and cold, so I butterflied them and broiled them in the oven. I had 3oz tails, I set them on the middle oven rack and broiled them for about 10 minutes, along with the Grilled Shrimp Scampi that I had scewered up. At 6 minute time, I turned the shrimp over and basted shrimp and lobster. I cooked for 4 more minutes. Just the right amount of time.