Many people love this recipe, and I really tried to like it. Even with my tweaks, I prefer other ways to prepare green beans. I scaled the recipe down to 6 servings, decreased the milk by half, left out the soy sauce, and added 4 pieces of crisp bacon. Bacon helps this, but it still won't make it to my holiday table.

This was my first experience with the Swanson Flavor Boost Concentrated Vegetable Broth. As a flavor enhancer, it works pretty well. For this recipe though, I need to make a couple of comments. First of all, prepare your vegetables the way you usually do (I believe the recipe notes offer another cooking method, along with options for other vegetables and various add-ins). If you steam broccoli, continue to do so. I use a pressure cooker for carrots, because in my opinion, boiling them reduces their flavor. I don't believe I ever boil a fresh vegetable, so the first step of this recipe doesn't work for me. My second comment about this recipe is to sample your vegetables after adding only one packet of the concentrate and tossing well. For us, 1 and 1/2 pounds of carrots only needed one packet of the concentrate, and no other seasoning. I believe that two packets would have overpowered the vegetable flavor. Though heavy on sodium, there is very little fat, so the calorie count is low.

I made these potatoes for dinner, and they were very good. I followed the recipe exactly, and mashed them by hand. Good texture, good flavor, not chicken-y at all. I believe the broth gave them more of a yellow color than we are accustomed to. Since I use unsalted butter, I felt the recipe needed a little added salt.

These were tasty. I followed the recipe and used hot dogs, but we love the little cocktail sausages wrapped up in crescent rolls. The cheese was a nice addition, but I'm not sure I will do this again. It seemed like quite a lot of trouble to stuff the dogs with cheese. I will go back to my tried and true!

This pie has a lovely, delicate flavor and a light texture. I made the meringue by adding 1/4. tsp of cream of tartar, and this was my only deviation from the recipe and instructions. Usually, I allow the pie to cool before I add the meringue, and I brown it by using the broiler for a few seconds (you must watch like a hawk). The meringue wept and didn't want to adhere to the pie once it was cut, and I think the cooking and cooling directions are the culprits here.

This yummy soup tasted like it cooked all day. The 35 minute start to finish time makes this soup ideal for busy weeknights, but the flavor is nice enough for company. The smokiness of the bacon sent this over the top. I made two tweaks: I used chopped, pre-cooked chicken thighs, and I used a mixture of cheeses, since I was short on cheddar.

This was addictive. One bite led to another, and another, and another... I'm really glad I had some little orange bags to send the extra home with guests! I decided to pre-mix with raisins, almonds and candy corn. Great for kids and kids-at-heart! I made this with the light syrup, but I believe it would be better with the dark syrup.

This turned out beautifully, and I received compliments on the dish. I made the recipe exactly as directed, and I found that it would be helpful to lightly dust the pan with a little flour before placing the dough in the pan. This would keep the dough strips from sticking to the pan after cutting, and then tearing when lifted to twist. Even though pumpkin is not one of my personal favorites, this was tasty and a nice presentation. This would also work with some apple pie filling, I think, by leaving out the egg, sugar and spices. One can of pumpkin would easily be enough for two braids.

This is amazing! Great flavor, great texture, easy to prepare, guests love--what else can I say? I made the "casserole" part exactly as directed. The only change I made was to double the sauce, and I'm thrilled I did that, because it is delicious! Can't do this everyday, because it's more delicious than healthy, but it is blueberry so it's not all bad, right? Definitely guest worthy!

Can't you put just about anything inside a Crescent Roll? You are only limited by your imagination! This was a tasty, little nugget, very easy to prepare and quickly gone from the platter. I served it with a crisp carrot salad. It would also make a great accompaniment to tomato soup. I only knocked it down a star because it was a bit on the salty side.

I usually love Chef John's recipes, but this one left me kind of flat. I was trying to find a way to use my slow cooker that didn't involve cream of (fill in the blank) soup. I believe the flour on the meat created sort of a messy consistency to the sauce at the end. Also, this is a rather greasy cut, and the boiling that takes place in the slow cooker just distributes all the fat into the other ingredients. I prefer a slow oven roast. The meat was tender, and I had plenty of sauce using only 1 and 1/2 c. of BEEF broth. In fact, I think my 5 quart cooker would have overflowed with 2 and 1/2 c. of liquid.

Very nice soup! I made the Roasted Chicken Broth, omitting the tomato ketchup, and followed this recipe with 2 exceptions. I used leeks instead of onions, and I added 1/2 c. of dry white wine to the broth before adding the noodles and the chicken. Yum!

Everyone enjoyed this, and I enjoyed the ease of preparation! I haven't made mac and cheese in a while, so DH and DS were quite happy, and they would be thrilled for me to make this again! The bacon and peppers really helped to make this dish tasty. The only change I made was to use whole wheat pasta.

Well, it went together quickly, and it didn't require a lot of skills or utensils. I followed the recipe exactly, except I added the garlic after I turned the chicken. Adding it too soon can cause it to burn. DH and DS liked this, and I found the chicken to be fork tender. Smelled great while cooking, and it was tasty on the tongue, but there was just a "tad" of bitterness after swallowing that was distracting.

I prepared the recipe exactly as stated, except I removed the stems and gave the spinach a rough chop. This had good flavor, it was very easy to assemble, and it is a solid recipe. This is definitely one for a busy evening, when you need to put something warm and filling on the table in minutes. If your family enjoys heat, then a few red pepper flakes might zip it up a little.

Nice crust, good color, great flavor, even using 1 tsp. of lemon zest. That was enough for me. These would be beautiful with an egg wash and some sugar sprinkled on the top. Before I added the second half of dry ingredients, I sprinkled some of the mix over the blueberries, to keep the color from spreading.

Great combination of flavors. I would never have thought of using green beans in a potato salad. Loved the dressing, especially! Thanks for sharing this, Don!

I use lime when I make fajitas, but it is not the main ingredient of the marinade, so I thought I would try out this recipe. I made it as directed, and it was not really what I was hoping for. The lime dominated the other flavors, to the point that I could barely detect there was anything else in the marinade besides the citrus. Normally, I squeeze 1/2 a lime over my chicken fajitas prior to serving, and I enjoy the brightness that gives. Overnight in lime juice is much too long, also, as it changed the texture of the chicken and made it sort of grainy when cooked. Probably won't make this again.

Good flavor, very spicy. I used 1 Tbs. of chile paste, but left out the red pepper flakes. I used only a scant 1/4 tsp. of salt on the chicken as it cooked, and it was almost too much salt. For me, this sauce needed a touch of sweetness. In addition, a little cornstarch would give the sauce a sheen and to help it cling to the ingredients.

This was very good. I wasn't sure I would like the addition of balsamic vinegar, but the combination of flavors added just the right amount of seasoning to the asparagus. It complemented and did not overpower the taste of the asparagus, and eliminated any trace of bitterness. Thanks for the recipe!