I followed everything in the original recipe except I shortened the cooking time by 15 min. and added paprika to the sauce. The flaver is good, but my (thick) chops are overdone and tough, so I will cut the cooking time by half. I did this with chicken also and used sherry instead of white wine, YUM.

We really loved this dish. I added all but a dusting of the paprika to the sour cream mixture and used half a pound of fresh baby portabella mushrooms sauteed in white wine. YUM!

We LOVED this recipe! This is the best salmon marinade I've ever tried. We'll have it again and again, thanks!

After reading thru some reviews I replaced the parsely with a couple cloves of pressed garlic. In the end it was quite tasty but still missing something. I spread a little tahini dressing over brown rice and topped with the fava mixture. YUM. (I'd advise trying to avoid the aroma of the freshly opened beans if you're unfamiliar like I was, whoa!! Luckily it goes away)

This recipe is a keeper for sure! I tweaked it. Used only 1 tsp chicken bouillon and substituted chicken broth for the water (next time will just use just the broth/no bouillon) I also doubled the flour and both the paprika and garlic powder, used 2 tsp olive oil instead of butter, doubled the lemon juice (we LOVE lemon)and tossed in a few capers. Next time I'll add some mushrooms. It was awesome over brown rice with mixed veggies.

It was FABU. My friends went crazy over it. I did take another reviewer's advice and substitute canned diced tomato for the sauce and sauce for the juice though. I also used a can of black beans instead of one can of the kidney's and 1lb of ground tukey, 1lb ground sirloin and a tube of Jimmy Deans' hot sausage. I also used 3 large cloves of garlic, upped the cayenne, omitted the jalepeno, added 1/2 cup coffee and 1/2 cube baker's chocolate. It's my new favorite chili.

An artery clogger for sure, but mmmmmmmmm- we LOVED it. Thanks!

I made a few changes after reading some reviews: I swapped a T of fresh thyme for the oregano, used only 1 t parsely, simmered down a large can of chicken broth (instead of using boullion and water) I used refrigerated Pillsbury pie crust- Fabulous- and made 2 pies with just a top crust. I also used only one potato but added a container of sliced sauteed mushrooms and some thawed frozen peas. And I used rotisserie chicken instead of turkey. The results were fantastic. My family gobbled it up. I froze the other one and popped it in the oven straight from the freezer on 300 till bubbly. This recipe is a keeper. Next time I will omit the potato all together.

I always read reviews before trying new recipes. I know some folks think it unfair to alter recipes, but heck, I know what I like and ingredients are expensive. I omitted salt from the marinade and added only 1/2 t to the sauce. My fav. Indian restaurant adds red pepper and onion so I did too. I also doubled the sauce, and used 1 c whipping cream/ 1 c half & half. I cut back on the cumin and paprika and added Garam Masala, and used 1/2 jalapeno and added cayenne to taste after the chicken had simmered in the sauce. It's really very yummy. Very rich. I think next time I'll use half whipping cream/ half fat free yogurt.

Very nice! I read reviews and added an extra can of chicken broth. Used great northern beans, a chopped chicken breast, several squeezes of lemon and a dash of red pepper flakes. Loved the couscous. A nice, hearty soup. Oh- also mashed some of the beans against the side of the pot :)

This was fabulous~ with modifications. I always read other's reviews. DON'T add salt!! The ham hocks are essential for authentic bean soup. I used 4 cans of navy beans, 4 cups of chicken stock and 4 cups of low sodium chicken broth. 2 ham hocks, no other added meat. 3/4 cup carrot, 1/2 cup celery and an entire onion, carmelized. 2 t. garlic. Bought to a boil and simmered for an hour, removed hocks, cooled and seperated the meat out and added it back to the soup, simmered another 1/2 hour. Skimmed off the fat, mushed some beans against the side of the pot to add body to the soup. Near the end I added a couple dashes of hot chili sauce. Not enough to add heat, just round out the flavor. It was so good we ate it for 2 days. YUM!!!

This is my go to chili recipe. * I use half of the sugar- way too sweet as is. I like to tweak it with more cumin and chili powder. Delish!!

We loved this. I modified a bit by using 1 1/4 c. chicken stock instead if 1 c. water, used 5 scallions, c. grape tomatoes halved, more garlic, half a red pepper and more than a dash of balsamic vinegar. The fresh basil is key and I shredded it. Don't skip the oven though you may be tempted..melds the flavers. YUM We served it with potato crusted tilapia (Publix recipe- very good)

Although I usually add a dollup of sour cream we were out so I tried the mayo. It was nice! I need something to take away that slightly sickening (to me) aftertaste eggs have, and the mayo was perfect.

Needed 15 min. covered. Used a cast iron pan for maximum crunch.

Good basic recipe, it's pretty bland on it's own. I used cream of chicken soup, added a dollup of sour cream and a splash of white wine, plus a diced small red potato, 1/3 c. carmelized chopped onion w/ 2 t. chopped garlic, 1/3 c. celery, 1/2 t. pepper, 1/4 t. poultry seasoning and 1/4 t. celery seed. I also used half the cheese, no french fried onions, stirred it all up and then added milk until it seemed like a good consistancy. YUM!! (I know some of you feel it wrong to alter recipes but I've made my finest meals by reading reviews and tweaks)

This was my 1st time with a Crock Pot so I used this recipe and it's reviews as a guide and made changes to suit my taste. First off I brought the recipe down to 2 servings. Then, I sauteed a box of sliced mushrooms, set aside. Carmelized 1/2 a chopped onion and 2 cloves of garlic. Browned the pork chops with a dusting of flour in olive oil. In a bowl I mixed 1 can of cream of mushroom soup with 1/4 c. sherry (NOT the cooking kind), the mushrooms and the onion/garlic, 3/4 tsp. paprika, and 1/4 tsp. thyme, couple twists of fresh pepper. Cooked on low for 5 hours, served over brown rice with steamed broccoli slaw. Fall off the bone yummy.

I added a T dry mustard and a few shakes of garlic powder, dash cayenne pepper. Also used shredded reduced fat sharp cheddar and 1 12oz can evaporated milk + a 5oz can. Finally, I reduced the temp to 350 and cooked for 45 min. Tastey!

What a fantastic sauce! I'm sure it'll be ggggreat with chicken, chops. We loved this. I made the sauce ahead and it was a whiz to make for dinner- THANKS!

I like to add Jane's Crazy Mixed Up Salt and a good squeeze of fresh lemon- YUM!! Also use multigrain pasta, tastes great and healthier.