Yum yum! I followed this recipe fairly closely. The main change I made was to use butter instead of margarine. I also decreased the amount of butter and salt slightly and increased the garlic and parsley slightly. It was quite tasty. My only complaint is that it was too buttery. I used 1 and a quarter sticks of butter. Unless I'm converting wrong, 3/4 cups should be a stick and half. I'd say a half cup of butter is even too much. If you use salted butter, a 1/2 teas. of salt is enough. I think in the future I'll follow other reviewers suggestions of using minced garlic rather than garlic powder. Also, my supermarket didn't have any frozen bread dough so I used their fresh pizza dough. It was good, but I think the regular bread dough would be better. Wow, it seems like I have a lot of notes about this recipe, but I don't mean it to be negative. Both my husband and I really enjoyed it! Thanks!

This wasn't inedible, it just wasn't something that tasted particularly good. It was fairly plain, mostly tasting of garlic. It was also dry. I added 2 T of olive oil to try to make it creamier. I think it really needs tahini. I made this following the main directions, but I got a good laugh at the alternate directions of using prepared hummus instead of garbanzo beans. I'm sure that would taste a lot better, but I got a kick out of the idea of making hummus out of, well, hummus. Sorry, but I won't be making this again.

This was ok. Not good, but not yucky, either. I made it almost exactly following the directions, except that I didn't brown the beef in butter, and I did drain the beef after browning it. I can't imagine how greasy it would be without those changes. My husband and I both found this too plain. I think we'll stick with Slow Cooker Beef Stroganoff I (also from this site). Thanks anyway.

Wild, this does taste just like French Onion Soup! I made this in the oven, and I was kind of disappointed that it didn't caramelize. However, I had a gigantic onion (bigger than a grapefruit). I added 30 minutes to the baking time, but I guess that wasn't enough. It was still yummy, though, and I'll try this again with smaller onions in the future. Thanks for the recipe!

My new favorite Macaroni recipe! I only used 3/4 lb of macaroni since I like it to be creamy. I also added 8 oz of sauteed mushrooms, which quite honestly neither added nor detracted from the recipe and I'll probably skip in the future. Only other change was to use cheddar instead of velveeta as other reviewers suggested. Thanks for the recipe!

Interesting and yummy. These weren't runny like grits I've had before (let me freely admit now that I've only rarely had grits; I have no idea how they're "supposed to" be). I can see why the previous reviewer added eggs and I think that'd be a good addition, but it turned out fine without. I served these with breakfast foods, but I think this would also be good for dinner with pork or chicken or even on the side with chili instead of corn bread. I also think this recipe would be good with some hot peppers or hot sauce added to spice it up. Thanks for the recipe, you've convinced this yankee to make grits again!

Very yummy. I was a little leery of the soy sauce, but it ended up being delicious! Not at all overpowering, but just another interesting dimension to the dish. The recipe doesn't state, but I did wring the excess water from the spinach. My sauce was still just the right consistency...I think it would have been too runny if I hadn't done that. I used part-skim mozzarella and 1% milk and it turned out fine. Only substitution I made was parsley for basil since I'm not a basil fan. Thanks!

I was looking for a yorkshire pudding recipe that didn't require beef drippings, and this fit the bill. But, unfortunately, this recipe is missing something...I suspect it's beef drippings. Kind of a Catch-22. So while these aren't quite as good as a traditional Yorkshire Pudding, it is pretty good for when you're not making a roast. With some yummy gravy to dip in, I bet these would be just perfect. Thanks!

This is a good base recipe and I followed it exactly this first time. You know what it's missing? Mushrooms. Definitely needs mushroom. You know what it has too much of? Ketchup, just like many reviewers mentioned. So next time I'll make those tweaks, and also increase the amount of sauce. But, it was still a success exactly as written. Thanks!

This was good, but not great. I decreased dill to 1.5 teaspoons, but I think I'll cut back further if I make it again as we found the dill taste quite strong. I also left the mushrooms in slices and I think in the future I'd finely chop at least half of the mushrooms. Overall, it was good but nothing to brag about. Let's put it this way: my husband and I aren't fighting over who gets to eat the leftovers. But, it was certainly a recipe worth trying and I think it'd be pretty good with less dill. Thanks!

This was a definite winner in our house. My husband took one bite and said, "this is a definite 5 star". I'm not a huge fan of pork chops, and I liked this as well. Like many other reviewers, I doubled the blue cheese. So good! Thanks!

I was looking for a way to use leftovers from St. Patrick's Day and I came across this recipe. I didn't follow it exactly since I didn't have the right quantities of ingredients on hand (i.e., I only had 4 potatoes and about a pound of leftover corned beef). But, the cooking technique of simmering it all in beef broth worked very well, and I'm sure is much healthier than my original plan to fry it in butter. I served this with an egg fried over-easy on top. Yummy. I may try this again with the correct quantities, and it'll certainly become a regular March 18th brunch recipe. Thanks!

These were good enchiladas. Not shockingly good, but good. I had frozen chicken breasts, so I threw them in the slow cooker in the morning with a can of cream of mushroom soup and some chicken broth. The chicken came out perfectly for shredding. I made the sauce separately since I wanted to follow this recipe, but I think next time I'll just throw all the ingredients in the slow cooker with the chicken, stir in the sour cream at the very end, and use that as the sauce. Then at dinner time I'll just have to assemble the enchiladas and bake and they'll be ready. Thanks for the recipe!

Yummy. My husband and I both like brussel sprouts and liked this even better than just plain steamed or boiled sprouts. The pistachios were an especially interesting addition. Thanks!

Really delicious! I used ground chicken instead of ground beef and it was the greatest meatloaf ever. I also used far more mushroom (8 oz) because we love mushrooms. Thanks, truly delightful!

My husband and I really enjoyed this. Based on the previous reviews, I used unsalted butter. It still was kind of salty. I think next time I'll use reduced sodium cream of mushroom soup instead of the cream of shrimp. Only change I made was to double the amount of mushroom because we love mushrooms. In fact, I think in the future I'd put even more mushrooms in. Thanks for the recipe!

Good recipe, easy, and looks so impressive. Served these at book group and no one turned them down! But, at the risk of having people think I'm insane, I thought they could have been more chocolate-y. Next time I may add some hot fudge sauce to garnish and give it more of a chocolate kick. Thanks!

These were good; we definitely liked them more than store bought veggie burgers. I changed up the spices to fit my tastes: 1 teaspoon crushed red pepper flakes and 1/2 teaspoon tabasco. I still found it very spicy, and will probably cut back further in the future. I made this ahead of time and refrigerated for about 3 hours before making patties. I added ~7 minutes to the baking time and they came out great. I topped them with ketchup, but I think I'll follow the other reviewer's suggestion of avocado and sour cream next time. Thanks for the recipe.

Quite delicious! We only used 8 (rather large) potatoes. As others have mentioned, it is a fairly thick soup. We left our potatoes in good sized chunks, and used reduced fat versions of the dairy products. I think these things helped it remain soupy rather than mashed-potato-y. Only other note is that we used real bacon rather than bacon bits. Very yummy, thanks! ETA: the leftovers (we had TONS left as there are only 2 of us) were NOT too good. It did get thick and mashed potato like and kind of icky. The bacon got soggy...blah. I'm not taking away a star in my rating, because I did really enjoy it when it was first made. But if you're like me and like to have some leftover for lunch or so you don't have to cook dinner the next day, this isn't the recipe for you. In the future, I'll only make this for a large group of people (or make a much smaller batch for just my husband and I).

Yummy! I'm not much of a baker. In fact, I had to ask someone in the supermarket where to find Cream of Tartar (it's with the spices, although I suspect most people know this). But, these scones were easy to make. Mine were kind of dry, but that's the consistancy of scones so I think that's right. Only change I made was to substitute mini chocolate chips for raisins since I'm not a raisin fan. Very delicious with a cup of tea. Thanks!