I DOUBLED the recipe, left the skin on the potatoes, omitted the basil, and used a whole pound of diced cooked bacon, which I stirred into the soup at the very end of cooking time, along with 8 ounces of shredded cheddar cheese. My hubbie said it was the best potato soup he's ever had... and I agree!! Thanks for sharing this delicious recipe, Kristi! :)

This was a great addition to our weekend cookout! I did make a few changes though. Instead of slices, I cut the tomatoes into bite-sized chunks. I diced the onions and used a vidalia instead of red. I didn't have fresh basil, so I used 1/2 tsp dried basil. I also added 1/2 tsp each of oregano, salt and black pepper, as this is how I remember my Mom making her tomato salad. Obviously, the longer this sits, the better it tastes, and after a few hours it was sooo yummy!! :)

With a few minor changes we really loved these tacos! The things I did differently were: I doubled the amount of sauce and used the juice of 2 limes in it, I omitted the oregano entirely, and I topped the tacos with shredded cheese, shredded (raw) cabbage, diced tomatoes, chopped cilantro and a little bit of homemade Baja Cream (mix 1/4 cup mayo + 1/4 cup light sour cream + 1 tablespoon fresh lime juice + 1/2 teaspoon finely grated lime peel & chill till the flavors meld)..... Some of the reviewers said their chicken didn't have much flavor, but if you double the sauce like I did and cook it for the full time stated in the recipe (so the chicken has a chance to brown to a nice caramel color), then it has plenty of flavor. Soooooo yummy!

This tasted just like a reuben sandwich and my husband said it was even better!! :) I used deli corned beef and had them slice it about 1/2" thick, which worked out well and made it very easy to cut into cubes... The only ingredient changes I made were I didn't add the minced onion (we didn't miss it and besides, there are no onions on a reuben sandwich), I used LIGHT sour cream instead of regular, and I only used 10 slices of just the light rye bread because that's what I had on hand... To keep them from getting too soggy, I toasted the bread cubes first and made sure to squeeze out as much of the sauerkraut juice as I could before I layered it on top of the bread cubes... For the topping, I slightly crumbled about 1 cup of the toasted bread cubes and then tossed them in the melted butter, then sprinkled them on top of the cheese... Oh, and I sprayed the foil w/PAM before covering it, to keep it from sticking... YUM! YUM! I will definitely be making this again!

Wow, this was AMAZING!!! If you like Greek Salad, you will LOVE this pasta! Both my husband and I thought it was even better than most of the pasta dishes we've had at nice restaurants. I would give it 10 stars if I could.... I made it in my electric skillet and I changed a few minor things. First off, I only used 1/2 pound of pasta. We like our pasta to have more sauce and less noodles and since it's just the two of us, this worked out perfectly. It was nice and moist and it still made enough for us to have leftovers the next day. I used penne pasta, which is our favorite.... The other changes I made were: I used a yellow onion instead of red, I used a can of diced tomatoes (drained) instead of the chopped tomato, I added about half of the artichoke marinade along with the artichokes (for more flavor and liquid), I added 1/2 cup sliced kalamata olives (this made it REALLY yummy!) and I used double the amount of feta cheese (1 cup total). I added 1/2 cup into the sauce and cooked it a little longer than what the recipe stated, so it melted down somewhat and made almost a cream sauce. The other 1/2 cup I sprinkled over the top of the pasta/sauce mixture before serving it... I'll definitely be making this again and again and again!

What a GREAT idea! I've been making cabbage rolls for years, but never thought to make them this way. It's sooooo much easier!.... I made a few changes to the recipe and it came out tasting almost exactly like my regular cabbage rolls. Here are the changes I made: I used 1-1/2 pounds of ground beef to make it a little meatier. I used 1 (15.2 oz "value size") can of tomato soup, 1 (15 oz) can of tomato sauce and NO water. I also added a can of drained diced tomatoes. I boiled the sliced cabbage for about 5 minutes before adding it to the meat/onion/tomato mixture to help speed up the cooking time (and to help it all fit in my electric skillet). For seasonings I added salt, pepper, garlic powder and onion powder. I didn't add the sour cream. I had some leftover cooked rice in the fridge, so right before serving I stirred in about a cup of that and heated it through. YUM!

A great big YUMMMMMMM!!! We absolutely loved these and they were so easy to make! I halved the recipe, but didn't change anything else and they came out perfect. I served them warm with vanilla ice cream.... OMG, to die for!!! :)

I followed the recipe exactly (other than using croutons instead of the French bread) and WOW, it was delicious!!! The only thing I might do different next time is reduce the amount of wine to 1/4 cup or maybe just use a milder tasting wine. I used a Merlot and the "wine taste" seemed just a bit overpowering. Other than that, I wouldn't change a thing!... This made exactly 4 soup crocks full, so my husband and I ate the other 2 for lunch the following day and I must say it was even better the second day!! It was so good I'm thinking next time I might make the soup a day ahead of time and allow it to sit in the fridge overnight, then reheat it the following day and do the bread/cheese thing... Either way, YUM!!!!! :)

I followed the recipe exactly, except I added a little more ketchup and a splash of worcestershire sauce... All I can say is I'll never use the canned stuff again! This tasted soooo much fresher and better... The only thing I might do different next time is cut the brown sugar down to 2 teaspoons, as it seemed just a tad too sweet. Other than that, it was perfect! :)

YUM!!! I made just a few minor changes to the original recipe and it turned out incredibly delicious!... First off, there's no need to brown the meat first like some reviewers suggested. I just dumped the raw meat into the crockpot and added the flour and pepper and I also added a packet of McCormick Beef Stew Seasoning Mix (I didn't add the salt)... Then I poured in one 14.5 oz can of beef broth, mixed it up really well, and added all the other ingredients exactly as listed (minus the 1 1/2 cups beef broth, of course)... In addition, I also added a tablespoon or so of chopped fresh parsley and a little more of the carrots, potatoes and celery than what the recipe called for, as it didn't look like there were enough veggies in relation to the meat. I used baby carrots and small honey gold potatoes, cut in half... I cooked the stew on high for 6 hours, stirring it every hour or so, and it came out PERFECT! It was very flavorful and just the right consistency. Definitely my favorite beef stew recipe EVER, and it was sooooo easy to make!

This is the first time I ever made homemade stuffing and let me tell you, I will NEVER use Stovetop again! This was absolutely DELICIOUS and was soooo easy to make!... The only changes I made are I used Jimmy Dean sage sausage instead of the turkey sausage, I didn't use the turkey liver (bleccch, lol), and for seasonings I only added 1 teaspoon of sage (since there was already some sage in the sausage) and 1 1/2 teaspoons of poultry seasoning. I didn't use the rosemary or thyme at all. I used chicken broth instead of the turkey stock and since I was baking it in the oven I added quite a bit more than the 3/4 cup the recipe called for. I didn't measure it, but just mixed it up till it was nice and sticky/moist, then spooned the stuffing into a 13x9 pan and baked it at 350 for 40 minutes covered with foil, then took it out and stirred it up really well and baked it for 20 more minutes UNcovered to brown the top... Everyone just LOVED this and I'll be making it EVERY Thanksgiving from now on!

The closest thing I had to lemon juice was a bottle of Mike's Hard Limeade, so I used that instead. It turned out great! LOL.... Used this to marinate cubes of sirloin steak for shish kabobs. Also dipped the veggies in it too (mushrooms, green peppers, yellow squash and cherry tomatoes) before threading them on the skewers. Grilled till done. Very delicious!!!

Yum, Yum, Yum! This was absolutely DELICIOUS! I made a few minor changes though. I used sirloin steak instead of flank steak, as it is much more tender. I also used 3 peppers - one green, one yellow, and one red. I cut the vinegar down to 1/8 cup and the honey down to a little less than 1/4 cup and I added a couple dashes of cayenne pepper to give it a nice little kick. At the end of cooking time, I added 1 tbs. cornstarch mixed with 1 tbs. water and cooked it on high for a couple minutes (stirring constantly) until the sauce thickened up nicely. I served it over steamed rice with a side of egg rolls. My hubbie and I both loved it! Thanks for a great recipe! :)

I used boneless pork chops and omitted the salt and these turned out perfect! They were very juicy and flavorful and they were plenty enough salty from the bouillon alone (I think they would have been much too salty with the extra 2 tsp. salt). At the end of cooking time I removed the chops from the pan and thickened the juices with 3 tablespoons cornstarch mixed with 3 tablespoons cold water and it made a nice, thick, brown gravy that had a very good flavor. I served the chops and gravy with mashed potatoes and broccoli spears. This was a delicious, easy meal that I would definitely make again!

OMG, this lasagna is to DIE for!!! I followed the recipe exactly, except I added the tablespoon of salt to the sauce, but left out the 1/2 teaspoon of salt that was supposed to be mixed in with the ricotta/egg/parsley mixture. I also didn't add any salt to the boiling water when I cooked the noodles. It was still just a little bit too salty for my taste, so the next time I think I'll just add a teaspoon of salt to the sauce instead of a tablespoon (and again, I'll leave out the salt in the ricotta mixture and in the boiling water). Then it should be PERFECT! I made 3 layers instead of 2 and there didn't seem to be quite enough ricotta for the 3 layers, so next time I might also add a little more ricotta cheese, especially since that is my favorite part of a lasagna! I served this with a nice green salad and garlic cheese bread. My husband said it was the BEST lasagna he's EVER had!!! I would have to agree with him on that too, which is quite a compliment considering my grandma from Sicily used to make a pretty killer lasagna back in her day, but I honestly don't remember it being QUITE this good... Sorry, Nana! :) Thank you so much for sharing this AWESOME recipe, John! This one is definitely a keeper, folks... and it is worth every bit of time and effort involved! YUM!!!

WOW!! This is definitely the BEST recipe I've tried from this site so far!! I would give it 10 stars if I could!! I followed the recipe exactly and I wouldn't change a thing, except next time I'll probably layer the sauce on the chicken, then the bacon, then the mushrooms and then the cheese in that order. This time I did sauce, mushrooms, bacon, cheese and it was kind of hard to cut with the mushrooms in between the chicken and the bacon -- they kept sliding out everywhere!! :) Or maybe I'll try crumbling the bacon a little bit next time... that would probably work okay too. Other than that, it was PERFECT!! It was sooooooo delicious and it was easy to make too! I served it with rice pilaf and brussels sprouts. My hubbie informed me he wouldn't mind having this at least every other week and that's pretty AMAZING coming from him! Thank you so much for posting our new FAVORITE recipe, Rebecca! :)

This was just "okay" for us. It didn't really have alot of flavor and there was WAY too much butter! I baked it at 350 degrees for 10 minutes and then broiled it for 7 minutes (my fillets were very thick). I may try this again sometime, but I would definitely use less butter and more (or different?) seasonings next time. Oh yeah, and I'm STILL trying to clean the mess out of my oven from all the splattered butter... LOL!

I made this in the crockpot and it turned out fabulous! I doubled the chile peppers and seasonings, wrapped the whole works in foil and cooked it in the crockpot for 8 hours on low. After the 8 hours was up I removed the foil package, dumped all the liquid into a bowl and skimmed the fat off the top and then shredded the meat and put it back into the crockpot with a small amount of the defatted liquid and cooked it for an additional 30 minutes or so. I served the shredded meat on warm flour tortillas with shredded monterey jack and cheddar cheese, sour cream and salsa. I made some Zatarain's Spanish Rice to serve on the side - it goes really good with this, especially if you add a can of diced tomatoes w/ peppers to the rice while it is cooking - and you could also put a little bit of the rice in the tortilla along with the meat if you wanted to - that's how my hubbie ate his! This was REALLY GOOD and I'll definitely be making it again!

I didn't change anything about this recipe, except that I cooked it for 30 minutes total (20 minutes covered and 10 minutes uncovered). It was DELICIOUS!!! I thought the mixture of honey, mustard and curry was just right -- not too sweet and not too spicy. I wouldn't change a thing! I served it with a long grain and wild rice mixture and steamed broccoli. My husband LOVED it and I will definitely be making it again!

These were really good! It took longer than 15 minutes for my rice to get tender though (it was still very crunchy after 15 minutes -- I'm glad I checked!). I thought the cheese was a nice addition! The only thing I did different from what the recipe states is I used tomato sauce instead of the tomato soup. Everybody liked these! A very good recipe... Thanks!