I did not use oil, butter, bread crumbs or fennel bulb(didn't have). I cut recipe in half and used 1/2 lb. very lean grd. meat and cooked it with the onion, grn pepper, celery & garlic powder. I steamed cut up eggplant with a little water in micro for 5 min. Added rice and drained eggplant to cooked meat/veg mix. I seasoned with Tony's creole seasoning. It seemed dry so I added an 8oz can of tomato sauce before baking for 30 min. We added cheddar cheese and it was very good.

This is very similiar to my creole recipe but I need to stop making it with a roux-too many calories. This looks harmless and I hadn't thought to make a big batch and freeze it. Great idea! Thanks. I'll let you know how we like it when I get to it.

I've been making potato salad over 50 yrs. and this was the best. I made dressing exactly as stated adding 4 chopped green onions. To approx. 3 lbs cooled potatoes I added 2 chopped hard boiled eggs, 2 tab. sweet pickle relish, 1 chopped celery stalk and salt and pepper(to hot potatoes as suggested by a reviewer). Everyone loved it and it was gone!

I had thin slices of rd stk that i sliced 1/4 in. against the grain as a reviewer suggested. I marinated meat in sauce using red wine and no cornstarch for 1 hr. I added teas. of ginger, crushed red pepper and garlic to oil and then added meat without sauce. Removed meat and added green pepper, onion, snowpeas. oil and stir-fried and then added a package of stir-fry vegges. Added 1 teas. cornstarch to marinade and poured in and added meat back. It got plenty thick and was delicious. I added Ramen noodles drained and mixed in. I will make this often. Hubby loved it. Thanks for sharing Tere. Made this again tonight using 1 sliced zuchini,1 thin sliced gn.pepper & 1/2 onion,2 thin sliced carrots & celery & 8 oz sm. piece frozen broc.&califlower. Removed thin sliced sirloin from mainade with slotted spoon, browned meat, added marinade, let it thicken then added back veggies. This sauce has the same taste as the one used on beef and broccoli dish at my fav chinese restaurant. Husband doesn't like Chinese food, but he loves this & wants it more often. I love the versatility of this recipe! I made it for a third time using white zinfandil, left over ribeye, frozen stir-fry vegies adding fresh sliced gn.onions & gn.pepper & celery,& mushrooms. Delish again!

I changed servings to 4. I used 1 can tomato sauce, 1 can diced tomatoes crushed in processor, 3T chili powder, 1T oregano, 1/2t cumen, 1t pepper, 1/2t salt, pinch of cinnamon, 1 clove minced garlic, 1/2 onion and 1/2 green pepper. I followed directions then mixed 1/2 sauce with 1 shredded chicken breast and 3/4 cup shredded sharp cheddar cheese. Heated 2 corn tortillas in damp paper towel in micro. Put 2 heaping T down center of tortilla and rolled. Placed seam side down in sprayed dish. I made 6 fat enchiladas. Poured rest of sauce over. Topped with 3/4 cup cheese. Put on dish lid, Baked 350 for 25 min. This was outstanding! Might reduce chili powder to 2T next time. Might saute gn. pepper with onion in olive oil. This makes plenty of sauce. I could have stretched it to make 12 enchiladas.

I seasoned two bone-in chicken breast with salt, lemon pepper, and rosemary. Then I browned each side in one tbls. olive oil in a small skillet. With breast side up I placed spoonfuls of frozen orange juice concentrate on top, turned the heat to low and covered for 25 mins. turning once midway. This was delish! The gravy is thick and is excellent on rice and the chicken.

Add a little or a lot of kick to your gravy(any gravy) by sprinkling in Tony Chachere's creole seasoning. Keep sprinkling and testing until it's to your taste.

My husband loves cabbage rolls, but once I served false cabbage rolls he said he likes this better. Whew!-a lot less work! I saute celery, garlic and green pepper with the onion and ground meat. I also sprinkle in some Tony's. I use 1 can of soup and 1 can of tomato sauce with 1/3 can water to rinse the sauce can plus the soup can of water. If I have a large head of cabbage, I only use half of it. This is so good and so easy! I sometimes add sliced zuchini, yellow squash, carrots and Italian seasonings. I do not add the sour cream.

I had 6 bone-in pork chops that I seasoned with taco seasoning mix,salt and garlic powder. After browning chops and removing, I browned rice for a bit. Then added only one can diced tomatos, 8 oz. drained canned corn, 11 oz. can pork and beans(gave it a sweet taste I liked)and the rest of the taco seasoning packet.After bringing to a boil, I turned it to low, put pork chops on top and covered. Simmered for 35 min. on stove top. This was great! Hubby loved it and he doesn't like rice. Adding chunky applesauce to the pork chops really brought out their seasoning. This makes much more of the rice part than you would think-serves at least 6.

Wow! Check out the fire of your chili sauce before you add 3/4 cup! We like it hot and spicy, but after quadrupling the other sauce ingredients I only added 1 cup chili sauce. Plennnty HOT! I may use less next time. I added salt, lemon pepper and garlic powder to the meat and tripled the amt. of meat and other meat ingredients. Absolutely great recipe!

Used CHUCK roast-important! Quartered red potatos and put in crockpot with baby carrots. Boiled 1 cup water with 2 beef bullion cubes in microwave. Sprinkled most of the dry onion soup over vegetables(just potatos and carrots-didn't use celery and onion), then added stirred beef bullion and stirred the veggies. Browned roast seasoned with salt, pepper, and garlic powder. Added roast to crockpot,sprinkled remaining dry onion soup mix on roast and spred with a little water, and cooked for 5 hours on HIGH. Removed roast and vegetables to rest and added gravy to skillet whisking in a half cup of water with 2 TBLS flour to thicken. This was abolutely the BEST! I like the strong flavor it gives the carrots, but you may wish to steam them separately.