I've spent years trying to find a good Campbells Bean & Bacon soup clone - - - this is it! Made as directed and it was good. Tweaked it just a bit by noting the following: to keep your beans from staying too hard, don't add salt or tomato sauce until beans are soft; I did the ole "boil the beans for a minute, let sit for an hour" thing with fine results; Used a mixture of navy, northern, and pinto beans; puree apx 1/3rd of soup to give it more consistency; Outstanding flavor - my thanks for the recipe !!!

These were about as good as the packaged kind you see rolling around Walmart at Thanksgiving time. Had to use quite a bit more flour - probably another 1/2 to 3/4 cup - as dough was incredibly sticky and virtually impossible to kneed for the alotted time. Next time will try and knead with KA as someone else mentioned. If you're like me and use a scale, I ended up with exactly 1# of dough which evened out to a little over 1 1/4 oz per roll. I'd probably shoot for 10 next time at 1 1/2 oz instead of the 12 rolls.

First off, I'm not sure I agree with the cooking time. Cooking at 400 for 30" made my chicken come out rubbery - I'm not sure, but I believe cooking it at 350 for 45" may be a better bet. For presentation and ease of prep, 4 1/2 stars. For taste - well, as others have said, not much there. Very *heavy* meal - need to have a cold salad and/or cranberry sauce available. My daughter (with 5 children) will love this; for myself and my husband, well - it'd be fun to play around - I'd like to try with homemade stuffing, a nice homemade sauce or gravy, maybe add some mushrooms, or something - not sure just yet. Many thanks for idea, though.

Ye gods these were good! I don't like huge puffy pancakes, so I deliberately thinned them out abit, but for us they were perfect! I had to adjust for what I had on hand and ended up a) halfing recipe, b) I couldn't stand putting in all that oil so I only used about 1T of oil and used half and half for difference, c) used fresh lemon juice (2 good squeezes for a half), let sit for 20", then thinned out batter with about a dollop of milk. Ended up with 7 nice size pancakes - perfect for husband & I. Wonderful!

Outstanding for a cold winters day. I too used spicy sausage, substituted beef for chicken broth, used elbow mac (only thing I had on hand), threw in a small piece of parm cheese rind, then served with shredded parm cheese on top. Hubby (who rarely enjoys soup) loved. Very nice - thank you for recipe.

O.M.G. Seriously the *best* corn on the cob we have ever had! Sugar & lemon juice? Insane! But it worked beautifully! I am somewhat of a corn snob (and would personally be perfectly content eatting it virtually raw from the stalk) so I was somewhat hesitant and made two pots - one just in boiling water, the other as you directed in your recipe. The subtle sweetness of the sugar meshed with the tangy lemon juice was superb. Thank you so much for recipe!

It killed me to have to wait until this morning to eat and rate, but wait I did - and it was well worth it. 6 potatoes, 1 bell pepper and 1 onion gave me a 3# bag of frozen Potatoes O'Brien. I boiled whole (with skins) for 10", cooled, and then peeled and diced. They were so sticky I did as someone else suggested and rinced the cubed potatoes off in water, thoroughly dried, and then proceeded to oi, bag and tag. This morning, heated up a small cast iron skillet with a little olive oil and some butter, reached in the bag, grabbed a handful and TADAH! Crispy crunchy on the outside, soft and fluffy on the inside - - - simply wonderful. Thank you SO much for recipe! I'll be making this monthly from now on :) UPDATE: Just an fyi - I've found so many uses for these potatoes! They're also great for pot pies; potatoe, clam chowder, and vegetable soups; added to breakfast burritos, etc. We simply adore them.

I was trying to figure out if I liked these or not, when my husband looked at me and said "These taste a little like meatloaf, don't they" - and he was right. I guess it was the combination of garlic, sausage, egg, and the cheese turned it from a hamburger into a meatloaf type burger. It tasted good, just not what we were expecting ...I topped with steak sauce, lettuce, tomato, onion, and pickles - maybe if we had used BBQ sauce. Thank you so much for recipe....

Boy, the yogurt gods must have been smiling on me today! Made through steps 2 as directed (total novice here), then (having seen Witzken's note about making in crockpot), *baked* them in jars sitting in warmed water in crockpot. Used int temp prob and maintained water at apx 120 (which I guess should have killed culture, but didn't). Covered with towel, then lid, and let them bake for apx 4 1/2 hours. Mine set up beautifully, completely smooth and creamy, with a nice little twang. I'm totally hooked, now :) Thanks for recipe!

These were the most insanely wonderful cookies I've made in AGES! Ye gods, they were fantastic! Made a half batch of dough in the morning (using regular sized chips as I was out of minis), then got tied up and couldn't bake until around 7:00 that night. Messy - at first, yes. Towards the end, I simply dropped a teaspoon of dough into the powdered sugar, rolled it around, and then shaped into a ball. Husband grabbed 2, munched, walked back into kitchen, dropped to his knees and said "I love you" (after which I let him snag another one). Seriously, these are great.

Made as written, am rating as a 4 as it screams for seasoning...After eating a bowl, I went back and pureed a cup to thicken, added tons of pepper, a dash of ground mustard, some parsley and a bay leaf. Most soup improves with time, so am going to let simmer for a couple of hours and then recheck. This is a great starter recipe, though. Thank you so much.

I had one lowly lime that needed to be used up when I stumbled upon your recipe - I almost didn't make it as I've been on a "bad recipe" roll this week. But WOW! Jackpot! This dressing is out of this world great - the combination of lime, honey, paprika, etc is killer. TY so much for a new family favorite.

Great base recipe! I made two (2) batches (slaps forehead ... simply had to as I can never just leave a recipe alone). Original version was good - very good. Modified 2nd batch to suit our tastes with only a few minor changes: used a mixture of 70% beef & 30% spicy italian sausage, added 2 cloves of garlic, really browned the heck out of the meat & veggies (fairly high heat to get all that nice brown goodiness), sub 1/2 c red wine for water, and a squirt of tomato paste (maybe a T ???) just to get it a little more richness. YUMMMM! Thanks so much for recipe... Update: oh yikes - I boiled up some rigatoni, tossed it with the sauce, threw it in a baking dish, covered with cheese and baked for 30" covered, then 10" uncovered ... to die for

For speed, taste, and simplicity I have to give this five stars. This may not be a gourmet nor terribly visually appealing recipe (mine did not look like pic as peppers loose their color and meat turns a bit milky looking), BUT - - - the flavors were wonderful. We served over rice and sprinkled crispy noodles on top - added a dash of Chinese hot sauce (we're spicy peoples lol). Seconds all around. Nice job and thank you. Will certainly make again.

Outstanding. Perfect for a hot, humid pre-summer day. I had some pesto I had to use up, so my only change was to substitute 3 heaping T of pesto in place of the basil (made a half recipe). Used roma tomatoes and sweet onion which I let marinate in olive oil and pesto for about an hour. Quick, easily, and totally devine. Served with a tossed salad and garlic bread. Thanks so much for recipe! UPDATE: We were out of feta cheese, but hubby wanted this dish again so I roasted some veggies and turked it into a sort of Pasta Primavera. Delish!

I had originally rated this a 4*, but have been having so much fun trying different combinations, I simply had to upgrade to a 5*. Most recent was a lemon cake, with lemon pie filling - probably one of our favorites, now. Definately let these chill as they're so much better once they've had a chance to sit. We've done white cake with blueberry, chocolate with the cherry, lemon with lemon pie, and I think next will be spice with apple pie. Experiment and enjoy!

5* for taste, 5* for ease of preparation, and 5* for absolute yummieness. I had these puppies whipped up in 5 minutes and out of the oven in 28". 3 minutes later they were gone. I mean scarfed. Had to change up just a bit by changing sugar to Splenda (and cut down to about 1/4 cup eyeballed), and upped apple to 1 cup. I was also out of butter and forced to use margarine, but incredibly that worked out fine as well. I lined our pan with parchment paper and had no problems with them staying together. A top notch recipe. My family and I thank you!

Oh Billy, you cruel cruel *cruel* man. This came together so quickly - strained it, tasted it, thought "hmmmm" and set it aside (I was baking banana nut muffins at the time). Came bake - tasted it again. !hmmmmmm! Mixed a little with my coffee ... a little more with some cream cheese, and slathered it on the muffin. ! YUMMMM ! Went back - poked a few holes in my muffins and drizzled it on top. !!!! YUM X 265 !!! This stuffis going to ruin my diet!

I've done this for years - but only with cucumbers and onions. Never even occured to me to try it with tomatoes and mushrooms! Lovely lovely recipe. I did opt to use extra virgin olive oil instead of vegetable oil (much healthier, lighter and fruitier .... that *is* a word, isn't it?). In any event, outstanding. Thanks so much for sharing.UPDATE: yikes - had a change of dinner plans - hubby wanted BLT sandwiches. I *never* would have thought these tomatoes would have worked on a BLT, but they were stupendous!

I thought these were absolutely wonderful. After experimenting with several batches, the only changes I would make would be towards rising & baking methods. My favorite is to bake @ 425 on a preheated stone for 4 minutes. I did spritz the oven walls with water prior to baking. Oh. And for rising, either set to rise on parchment paper OR use lightly floured wax paper. Some stuck like crazy and deflated the slight rise (but still tasted delish). I think original ingredient are just fine, but favorite is to sub in 1 cup of whole wheat flour for 1 of the all purpose. Thanks so much for recipe.