This was excellent and easy to prepare in stages through the day so no last minute rush. Served it to our 3 grandchildren who we are babysitting and they loved it - slightly picky eaters too. Cooked the veggies in the microwave as instructed and cooked the white/cheese cause on the stovetop (used olive oil instead of butter) then combined everything and baked at 375 for 30 min as recommended by another reviewer. Also topped the whole thing with seasoned bread crumbs mixed with a little olive oil. Will certainly make again - perfect for a cold winter night!

A keeper - will definitely make again! As a previous reviewer, I only found this recipe a few hours before it was time to cook the chops so no time to use slow cooker. Following instructions for flouring and browning, then added approx 1 cup of chicken stock (for 4 chops) with a good sprinkling of onion flakes (neither my husband nor I can eat 'real' onion anymore). Simmered, covered, for 45 minutes on stove, removed the chops to a warm oven and added about 1/2 fat free sour cream and 1 tbsp flour mixed with a little sour cream to the pan. They turned out wonderfully! Served the sauce over the chops and potatoes and have enough for another meal. Much prefer this sauce to ones based on "cream of ..." soups. Thanks so much for sharing.

I used frozen, cooked shrimp and a can of red Sockeye salmon for this and it turned out great. Didn't fancy the jalapeno pepper so used celery as suggested by previous reviewers. The only improvement I would make - and the reason I didn't give it 5 stars - is that I feel it would benefit from the addition of a good dash of lemon juice. Added this at the table and it was much better. Also, served it with fat-free sour cream which added just that little touch of extra moistness. With the can of salmon and 7 oz of shrimp, I got 7 cakes from this recipe.

Didn't have coffee liqueur so just made up 1/2 cup of strong coffee and soaked the raisins in that. Just had a handful of chocolate chips and added them too - moving, so getting rid of stuff in the pantry! For some reason, I don't like "puffy" cookies, prefer them flat, so flattened the mounded teaspoons with a wet fork. Halved the sugar (as I always do in recipes) as well. Very nice, not overly sweet and will make again.

Wonderful! My husband and I tend to eat healthy and I don't often bake cookies - "If they're not in the house, we can't eat them" is my motto. However, these sounded so good I decided to try them. I like my cookies a bit smaller so just scraped a spoonful off the hardened mixture rather using a 1/4 cupful. Only baked half the mix and have frozen the other half. Will let you know how they turn out after defrosting. Actually think I'll try rolling the dough next time and just slicing off as many cookies as I want and freezing the rest. Later that day... They turned out excellent! If there were more than 5 stars, I would give them. Can't wait to bake the rest of them - the half batch I made surely won't last very long...

Once again, I didn't read the recipe properly and didn't cook the sauce ahead of time. I had read other reviews though and marinated the salmon in the vinegar mixture - I used a large steak for 2 of us - for an hour in the fridge before cooking. Cooked for 20 min instead of 14 as indicated. It tasted wonderful and I'll certainly make it again.