I decided on scalloped potatoes for dinner without a recipe, so came home and found this recipe and found that I had much less milk that I needed; as a matter of fact, I only had two cups of half and half. So I adapted. I rounded out the 5 cups with 3 cups of chicken broth, but otherwise followed the recipe as written. My family and I thought this was very good, rounded out by our spiral cut ham and steamed green beans. The only change I would make to this recipe would be to add another 1/2 tsp of salt....or better yet, allow the diners to salt to taste when served. Thanks for this easy, delicious, classic.

This was satisfying on a chilly Saturday morning in Minnesota. I changed it in the following ways, due to what I had on hand. I used lowfat turkey sausage links, which I first browned and then sliced. I used sharp Cheddar, which I thought really added some flavor dimension to the dish. I used red pepper flakes instead of the mustard, and I used buttermilk in place of regular milk. The only thing I used that I wouldn't use again was the particular kind of bread I used. It had a slightly sweet note to it, which I didn't think worked with the other flavors. Next time, I will use the most rustic and crusty bread I can find, toasting it first, or I may leave out the bread all together, as others did. I used 3 slices and I upped the eggs to 5. I felt these additions gave the dish more heft, as I didn't want the servings to be "thin," as described in another review. This is a good, basic recipe, just fine for a family meal.

I cut this recipe in half, and it serves the four of us, perfectly. Each of us enjoyed a nice, fat burger.......but not a heart clogging 1/2 pounder. My family loved these. They weren't too spicy, but they had a nice flavor. Next time, I will reduce the salt. I forgot to add the Swiss cheese and the burger was still one of the best I've had in a long time. OH! I used a half and half mixture of buffalo and ground round. I recommend the mixture for a combination of flavor and a healthier alternative to ground beef.

Five stars, because it is easy and satisfying. It's simple and "old fashioned," and in those things lies it's great appeal. I used whole baby Yukons, and whole carrots, peeled and cut into hearty chunks. I didn't have an open bottle of Cab, so I used a Malbec. I always season meat dishes with Jane's Crazy Mixed-Up Salt. Serve with a crusty bread, a green salad and a glass of that Malbec and you have a perfect Fall meal.

This is very good and something I would definatly prepare again. As recommended by other cooks, I added another large jalapeno (with seeds,) I upped the ginger by a half teaspoon and I always add extra garlic over what is called for in any recipe. In this case, I doubled the garlic. Next time, I will add a tsp of brown sugar. For some green and added nutrition, I added cooked Trader Joe's organic green beans to the hot crockpot mixture, stirred, and served over jasmine rice. YUM!

I adjusted the ketchup down to 1/2 c (Trader Joe's organic has no high fructose corn syrup!) and the brown sugar to 1 T and left the lemon juice out, as others had recommended. I added a whole 10 oz bag of TJ's shredded cabbage, and it wasn't too much for my family, but we loooove cabbage. I didn't have a green pepper, but I bet it would have been a nice addition and I will be sure to add it next time. (I won't add just a partial one, but the whole darn thing. Who wants to find a slimy, wrinkled partial green pepper in their fridge 10 days from now?) I agree with other cooks/reviewers that this is a not too sweet, not too tart and not too tomatoey recipe that is very satisfying. I'll make this again, fo sho.

If I could give these wings 6 stars, I most certainly would. They are wonderfully tender and delicious; I love the flavor of jerk (don't make these if you don't have this spice mixture!) especially combined with green onion and jalepeno. Short of a trip to Jamaica, well, nothing could be more IRIE on a chilly Minnesota day......or on a warm one, for that matter!

This went over wonderfully at our house. The next time I prepare it, I plan to rub the meat with some steak seasoning and a touch of ground red pepper, and sprinkle the finished salad with freshly grated Parmesan and ground black pepper.

It's so fun to prepare foods that make my diners moan! "Mmmmm, mmmm, yummm, ah this is great.." was the response I got when I served this to my family. I only used 1/2 the required maple syrup becuase that's all I had. I didn't find the outcome to be too sweet, as other reviewers did, so maybe less syrup is the ticket. Don't cheat yourself and use fake syrup; using that stuff might be another reason reviewers are saying the concotion was too sweet. Yum, yum, yum.......this will be a recipe box staple.

I admittedly have a love-hate relationship with my crock pot. I love the idea, but I don't often love the results. ONCE AGAIN, I am not pleased with the texture of the meat that resulted. Here's the deal: Adding liquid (what was in the can, plus a bottle of German beer, in this case) to a lean piece of meat makes for a dry-texture. Yes, it fell apart and was tender. Yes, the apple and carrot and caraway added a pleasant bent to the sauerkraut part of the dish. I used Bavarian kraut instead of adding the sugar. BUT THE MEAT WAS DRY, as essentially boiled meat would be! I bet that this dish would be great out of the oven. It's just something about the crock pot......

This is delicious, and won rave reviews with my entire family, ages 11-47! I didn't use the green pepper, as I feel gp has an unpleasant, too-strong flavor, and I sprinkled just a smattering of green onions on top of each portion as I served it. I think the next time I prepare this I will try replacing the cashews with the crunch of chow mein noodles, or the similar tiny tortilla strips, adding them each time the salad is served instead of mixing them in (where they would get limp.) I used half lowfat mayo and half regular mayo, just to shave down the calories a bit, and I used Bragg's aminos in place of the soy sauce to up the nutrition. Yum, yum, yum!

This is a very nice summer salad, though I think it lacks either "kick" or crunch. The missing component would have to be subtle, so as not to over-power the delicate flavors of this mixture. I might have added toasted, slivered almonds, a sprinkling of chow mein noodles (or similar), or maybe blood orange instead of Mandarin.

Though this is EXACTLY what tater tot hotdish is supposed to be like (I grew up in MN in the 60's,) I had forgotten how dull the flavor is. This dish is great for picky kids/adults with an "EEEEUW! Everything is too spicy!"-palate; your strictly meat-n-potatoes fan. But for those of us that enjoy complex flavors but also love love love the idea of comfort food (it's ease to make, how it fills our tummies, and the memories!) there must be updated comfort dishes that offer the palate a little more excitement. I used organic tots and beans, but used Healthy Request Campbell's soup for authenticity.

This is a delicious tuna/pasta salad. The lemon nicely compliments the seafood, and the jalepenos provide a suprise. This is an interesting and welcomed bump-up for often-unexciting canned tuna!

The Food Lover's Companion describes a quiche as "a pastery shell filled with a savory custard made of eggs," making this recipe a breakfast casserole, yes? Despite it's improper name, the final product was delicious. Who needs the extra calories/fat of a crust anyway? (-:

Ditto what RRSPANGLE said.

These were just what me and the kids were craving, for our apps and a movie night. YUM! We also brewed up some teriyaki chicken wings, threw some eggrolls in the oven and VIOLA! A cozy/yummy fall night in, in Minneapolis!

I loved the flavors of this dish and the chicken was wonderfully moist, but what did I do wrong? By the time this came out of the oven, the rice was soupy and very over-cooked. I will make this again, but next time I will HALF the chicken seasoning/marinade and add some water to it so it is a rub or paste; as the recipe is, there is WAY too much seasoning for the chicken. Next time, I will skip adding the water, and I will mix the coconut milk into the rice. This has very good potential! Thanks Toronto Mommy, aye?

I prepared this salad becuase I happened to have all the ingredients on hand and didn't want to go to the store.........but to me, there is nothing "different" about this salad. It is fine.....but nothing memorable. I prefer foods that are more interesting.

I am a "good German girl," and love kraut (and everything in this dish) but this just didn't do it for me. It wasn't attractive to look at; the mushrooms cast grey color throughout the dish, and I had to add a little sausage to give it the gusto I felt it needed. Maybe if I had a Polish grandmother, the emotional element would give this dish the boost I feel it so badly needs.