Very delicious! I incorporated several of the suggestions from other reviewers: I doubled the salsa and added cans of fiesta corn and black beans. I may have added a can of Rotel in addition to the salsa (It's been a few weeks since I made this so I'm trying to decipher my notes.) I added (double) the lime and cilantro for the last hour of cooking time. I cooked on low for 8 hours. This made a huge delicious batch with plenty of leftovers that could be used in a lot of different ways. (Our favorite was enchiladas.)

This was very easy and pretty tasty. After reading some of the other reviews I was concerned it could be bland, so I added a can of Rotel. I would do the same if I make it again, as I think it was probably an improvement. I might take the suggestion of another reviewer and throw in some cubes of Velveeta -- I never use it, but the cheese sauce could use a bit more "tang." My family loved this.

So very good, and so simple to prepare. I have NEVER liked tortellini in any dish until this. I use 1 lb sliced baby bellas and 8 oz sliced button mushrooms, or whatever I find, but we love the mushrooms so I always add an extra 8 oz and double the sauce. I use fresh basil ribbons when I have it on hand, but the dried is delicious, too. My family loves this and I have made it several times now.

This was a huge hit with my family. I added a large can of diced tomato, and used chicken stock and mini bowties. I seasoned with some crushed red pepper, italian seasonings, some celery salt and some regular kosher salt, and pepper. I added some fresh grated parmesan to each bowl. This will definitely be in regular rotation during the cooler months.

Easy and so delicious. I just threw the white wine in with the other sauce ingredients and didn't bother to deglaze the pan, or remove the chops, simply because I didn't check the recipe directions until it was too late. I just poured the whole thing over the porkchops after turning the chops, then I turned the heat low and simmered a little longer. My family raved about the sauce. So delicious!

I love quinoa, although I have never made it before. My husband is not very adventurous and probably wouldn't have tried it if I had told him what it was before I set the plate in front of him. I just told him it was "like pineapple fried rice, but with a different grain" and he gave it a go. He loved it, which says a lot! My kids and I loved it, too. It makes a lot, or at least I thought, but everyone wanted extra helpings, so it didn't last long. I will definitely be making this again (and now I'll probably be able to get the hubby to try more quinoa dishes, as well.) I made it exact to recipe, except I used probably a full cup of canned crushed pineapple -- however much was in a standard size can. Crushed is the perfect size so you get some pineapple in each bite. This was fantastic, and very easy, and I will definitely be making it again.

Instead of the dry rub, I made a marinade with some oil and the lime juice in a 3:1 ratio and the herbs added to that. I did not use garlic powder, but added minced garlic to the marinade. I let it marinade about 4 hours. For the sauce, I once again skipped the garlic powder, and instead I added some some chicken broth and about a tablespoon of honey to the lime juice. It was delicious.

Delicious! I did not use flank steak, but used top round london broil. I doubled the marinade ingredients, except the garlic which I used even more (because we love our garlic). I also added 2 or 3 tablespoons of balsamic vinegar. I let it marinade about 24 hours, then broiled for about 8 minutes per side. I poured the leftover marinade into a small sauce pot, added about a teaspoon of cornstarch while it was still cold, then boiled and reduced it down a bit to a nice thick gravy. Just enough to drizzle a tiny bit across the tops of the sliced meat. It was a huge hit with my family and will definitely be made again.

This was the rave of our Christmas morning -- my entire family devoured it, and kept eating the leftovers throughout the day. Based on other reviews, we used fresh mushrooms with which I sauteed some sweet onion. I also used swiss and white cheddar for the cheeses, because we prefer swiss with mushroom and spinach flavors over the Monterey Jack as the recipe was published. I upped it to 6 eggs, then it looked like it was going to be too much for my pan, so I added another can of mushroom soup, another cup of cheese, and split it into two pans -- one with sausage, one with bacon. I upped the temp to 350 and baked about an extra 15 minutes. They both turned out beautifully! Next time I'll look for a sausage spicier than the "country sausage" I used, otherwise will make just as I did this first time.

Based on other reviews, I made the following changes: Used a can of apple pie filling instead of dicing and peeling my own apples, added a couple capfuls of vanilla, and upped the temperature to 350, keeping it covered with aluminum foil until just the last 20 minutes or so. I also used Neufchatel in place of regular cream cheese. It baked beautifully. The top was golden and the texture was perfect - fluffy and soft-chewy, but cooked through and not too soft. This was very delicious and the preparation could not have been simpler. I will definitely make this again. I didn't give it a full five stars, because I do wish there were a little something to contrast with so much sweetness. I had also made a make-ahead breakfast casserole to which we added bacon, and I couldn't help but think I wish I'd thrown a teaspoon of brown sugar in the pan with the bacon and then added that to this instead of to the other pan. That little bit of salt from the bacon could have been just the thing. I'm going to make this again and will try that.

This was pretty good, but not something my family is necessarily clamoring for me to make again. I wouldn't be opposed to making it again, it just wouldn't be the first thing I'd go to.

Fantastic! I have made this several times at the urging of my husband and kids, who love every bite. Other than doubling everything (because there is never enough -- seriously, this is the only thing I make that there are never leftovers, no matter how much I make) I make it exactly to recipe. Delicious and sooooo easy to make!

I added fresh minced garlic to the oil rather than using garlic salt to season the chicken, otherwise I made this exactly as written and it was wonderful. Even my husband, who is not a fan of balsamic vinegar, was very pleased. I served this with green beans and some mashed potatoes and the whole meal was a hit with everyone. I can't wait to make this chicken again.

Terrific! I made it in the crock pot (high about 4.5-5 hours) with onions and carrots. I didn't add the salt and pepper to the sauce (using it instead to season the pork directly, along with some garlic powder) but otherwise made the sauce to recipe. As another reviewer recommended, I ladled some of the sauce out of the crockpot and reduced it on the stovetop to make a yummy thicker gravy. I served this with the roast vegetables from the crockpot and hot buttered egg noodles and my family loved it, demanding that I make it again less than a week later. Yummm!

Excellent! Using other reviewers suggestions, I added to olive oil and herbs some dijon mustard, worcestershire and some lemon juice. I used all fresh herbs. I marinated the potatoes and chicken for an hour. I set the potatoes in for 30 minutes and added the chicken for 30 more. I'll drain the marinade at about the halfway point for the potatoes next time I make this, so that they crisp up a bit better. The flavor was a hit with my family!

Followed MegaG's suggestions. I used a Butt Roast, slow-cooked on low for 6-7 hours, shredded and added BBQ Sauce then slow-cooked for another hour. Served on toaster Kaiser rolls with coleslaw. Mmmmm! Very tasty!

Fantastic -- my family loved it! I didn't have seasoning salt, so I used a celery salt instead. I couldn't find apple cider concentrate, so I used regular apple juice concentrate, and added some cinnamon and grated nutmeg. I also cooked it entirely on the stovetop. I added the celery salt, pepper, garlic powder and poultry seasoning to some flour in a large zip-top bag, threw in some pork sirloin chops and coated them with the mixture. (The flour probably helped my sauce thicken.) I browned the chops, set them aside, lowered the heat a bit and added thinly sliced onions to the pan. Once the onions were carmelized, I threw in the apple juice concentrate, cinnamon and grated nutmeg to taste, the worcestershire and the sherry and stirred it all. I added the chops back in, covered and simmered for about 25 minutes. When I removed the chops I let the sauce continue to simmer for only a minute or two, that was all that was needed for it to thicken up. This was a big hit!

Very delicious. I used a 5 pound bottom round roast, one full can of low-sodium beef broth in place of the 1 cup water, the 3 packets italian dressing mix, the jar of pepperoncinis. I lightly misted steak rolls with olive oil and seasoned very lightly with garlic powder and celery salt (I also tried without, and much prefer it with the celery salt, trust me on this). Sprinkled on some shredded provolone and mozzarella cheeses and toasted. Served with some mild horseradish sauce. Mmmm. Leftovers were perhaps even better. My family loves this!

Very delicious and couldn't be easier! My family loves this dish. I serve it with a simple rice pilaf and a salad with an orange vinaigrette.

So easy and very delicious - one of my family's favorites! I cut down a little on the strawberry preserves so that it is not too sweet, and my family and I like it best when I go heavy on coarse pepper. I serve it with a favorite rice dish for a main dish, and always double the chicken because the leftovers are great, too.