Thanks for the idea. My oven is not working and I really wanted some cornbread. This recipe worked great..served with butter and honey. I might try more cornmeal and less flour next time. I'm wondering if a packaged cornbread could be cooked in a skillet....I may give it a try...Thanks for the idea

This was not to my liking.

The ranch dressing mix overpowered the cream cheese. I added some fresh spinach and some chopped tomato to tone down the ranch flavor. I wish I had added shredded cheese also.

I served this as a side-dish with baked wild salmon. The flavors were great together and the ravioli received much praise from everyone. The sauce was put together while the pasta was cooking, so took no extra time. I did have to use a store-bought tomato instead of home-grown Romas as my backyard tomatoes are still green. I only used one large tomato with seeds and skin because that was all I had available. I plan to use this recipe for dinner next week with company and also I'm looking forward to using this recipe with fresh Roma tomatoes from my yard.

This was great. I did need to make changes, but not in the ingredients as I had leftover cooked chicken breast to use. I combined all the ingredients except the peas, chicken, milk, and dumplings, and cooked until the potatoes and carrots were almost done, then added the peas and chicken (in chunks..sorry), brought it to a boil, then added the dumplings. I will make this again. My husband loves those baking mix dumplings! Oh, I forgot the milk. I was just reading the directions and never saw when it was added..when it looked a little thick, I just added some water..guess that's where I needed the milk!

I made this with chicken thighs for dinner which was a big mistake. It's probably much better with wings at a potluck. I made it exactly, and it was way too sweet...lucky I had plenty of rice to tone it down a bit. I wondered about that cup of honey...

Just too rich, with the sour cream and cream soup + cheese. I should have known better and will not use this recipe again.

Short on flavor--I added brown sugar, but that lost the sauerkraut flavor. I made too much and thought it would be better the next day, but it just was tired and boring. I'll try again, perhaps the beer is the answer! I will probably cook this in the oven, as it was so colorless (and I'm retired).

This was very fast and good. I used spaghetti noodles and chunky peanut butter. I also used crushed red pepper flakes in place of hot chile paste, about 1/2 tsp of dried ginger, and a little less garlic. I would have liked the green onions and chopped peanuts but they were not available at the moment. I sauteed some large shrimp in butter and tossed them on top. Yum!

I used the recipe with beef short ribs and rice. I added a cup of BBQ sauce instead of the 2nd cup of ketchup. The sauce was a little thin, but good. I would eliminate the BBQ sauce next time. For your information, Chili Sauce is not Mexican nor Asian. I buy the Heinz, 12oz size, in a clear glass jar. It's not at all spicy. It mostly contains tomatoes and vinegar with a little corn syrup.

Served this with ham and broccoli on the side. Surprisingly good, will serve again.

Great recipe. It took a long time to put together, but disappeared fast at a potluck. I overheard quite a few people saying, "who brought those great beans?" I may use this recipe for every potluck I attend in the future! Thanks.

My family did not like the fire roasted tomatoes, but enjoyed this recipe with a can of regular diced tomatoes and the addition of (frozen or canned)artichoke hearts (not marinated)

We enoyed this recipe as it was. I took half the sauce from the slow cooker, added a little flour and made gravy. I served Jasmine rice and gravy along with the tenderloin. As a winemaker, I would like to comment that you should never substitute cooking wine for wine. They are very different and cooking wine has a really high percentage of salt (I have no idea why). I never ever use cooking wine. You should cook with the wine you plan to have with your dinner (unless, you're planning a very special wine for dinner). A day or so later, I took the leftovers (about 1/2 lb), cut the slices in half, and stuck them in the skillet with about 8oz sliced mushrooms, the gravy, and the rest of the sauce from the slow cooker. We put this over the leftover rice and, along with a salad, it was a great, fast dinner!

A very easy recipe which I will use often. I had leftover rice, so used the full recipe for 12 servings for two people, only decreasing the chicken to three large breasts. I added about 10 oz of fresh mushroom quarters and one chopped stalk of celery about an hour before it was done. I made another dinner with the leftovers, heating up the chicken and sauce and adding Bisquick dumplings. Great!