I modified this slightly by using chive & onion cream cheese and "hot" sausage. Instead of one large loaf, I rolled out the dough, cut in half, and baked two loaves of bread. Also, I think it was easier to move two small loaves to the baking sheet rather than one large, stuffed one. Ate one today with a bowl of homemade bean soup and put the second baked loaf in the freezer. This is good.

Johnsonville recently challenged some of us to pick a favorite recipe and do a make-over utilizing one of their products. Although I have a family Calico Beans recipe I’ve been making for many years, I selected this one based not only on the number of reviews, but also the 4-1/2 star rating. No offense to the recipe author, but here’s how I changed her recipe. First, I substituted half of the ground beef with Johnsonville Mild Italian Ground Sausage which worked well. I cut the brown sugar back to 1/2 cup and next time would cut it back to 1/4 cup. We’re not big “sweet” eaters, so this is totally personal preference. I drained all cans of beans but reserved the liquid, and after combining everything, added some of the reserved liquid back to the pan, but not all. Finally, I used garlic salt instead of regular salt and baked for about 45 minutes. My family recipe calls for regular yellow mustard, but I will say that I liked the dry mustard MUCH better. Dee Dee, I’m sure your recipe is excellent because 173 people have tried it and given it high reviews. But this version turned out really well, too. Either way, I still LOVE Calico Beans.

This is a fantastic recipe. I've eaten rack of lamb many times at restaurants, but this is my first time making at home. I bought a small rack of lamb at Costco, followed this recipe to the letter, and it measures up to any I've ever eaten at a restaurant. There is one thing that bothers me about this recipe, and that is although it mentions checking the temperature with a meat thermometer, it gives you no idea what the temperature should be. If I'm not mistaken, most racks are served "medium," and I had to go to another source to find out what the temperature should be. For any of you who may not know, cooking to 130 degrees F will give you a beautiful rack of lamb cooked perfectly to medium. This certainly is a splurge nutritionally and one that I wouldn't do often, but it was a treat and absolutely delicious. Wonderful recipe JENNINE1980.

We had this tonight as a side dish to a beautiful rack of lamb and, honestly, this was a huge disappointment. I scaled this down using the "change servings" feature on this site. Followed the recipe to the letter, except for using half-and-half instead of whipping cream. There was not enough liquid to even finish cooking the potatoes in the oven. I ended up adding more half-and-half, more milk, and even more cinnamon and nutmeg, but it still didn't have a lot of flavor. Sorry for the bad review, Jill H, but this just didn't measure up to an au gratin dish in my opinion. Not sure what went wrong, but I won't be making this again.

We enjoyed these cooked on the grill and served with potato salad and baked beans. Next time I will try equal portions of ground beef and Italian sausage. This recipe did make 8 patties, and I can see making this into a breakfast sandwich using the recipe's 2 to 1 ratio of sausage to ground beef with a slice of cheese on either a slider bun or an English muffin.*****UPDATE 3.10.13--Such a versatile recipe. Had as a breakfast sandwich today, and it was as good as the sliders last night.

This turned out a little thick for a potato salad dressing, so the next time I would add more water or vinegar to thin out when I'm cooking the egg mixture. For our tastes, it was a bit sweet, so I would start by reducing the sugar by half and then add more if needed.

After a while, it seems that all recipes for salads with cucumbers, black beans, corn, and cumin taste alike. This one has differentiated itself by using the honey and orange marmalade in its dressing which gives it just the right amount of sweetness. Will make this one again and most likely cut back the olive oil to 2 Tbsp.

I could not see doing this in the microwave for fear of turning the scallops into rubber. Unlike sea scallops, bay scallops are small (about the size of a dime), and this recipe calls for a total of 11 minutes cooking time at high. With the price of scallops, I was not about to risk ending up with something overcooked and inedible. I cooked this on the stovetop, and it still was very quick, and I used freshly-sliced mushrooms rather than canned. I served over a bed of angel hair pasta, and the flavor was pretty good. I could see grating some freshly-grated parmesan over the top making it even better.

The sauce was a little thick, so I thinned it out with a little more apple juice and another good squeeze of lemon. Made exactly as written, tasted, and then added a little more cloves to suit our tastes. We love fresh brussels sprouts, so I'm always looking for new recipes; this was a nice change of pace.

I made half a recipe and baked in a 10"x7" dish. I knew once I filled the baking dish that it would take longer to cook since it was deeper, and it did take nearly 1-1/2 hrs. The bread cubes on the top were starting to get a little too brown, so I just put a piece over foil over the dish until it was cooked through. I had some blueberries in the fridge, so I added them to the strawberry layer. For the strawberry sauce, I used both sliced and chopped strawberries and probably added more strawberries than the recipe called for. I forgot to add the butter to the sauce at the end, but I really didn't miss it, so probably wouldn't add in the future and just save a little fat. I used FF half-and-half and reduced fat cream cheese which melted beautifully in the center. This is soooooo easy to make, and its presentation is impressive. It was a treat for sure, and I wouldn't hesitate to serve this to company. Thanks, Tamala, for sharing your recipe.

I didn't have cornflake crumbs, so I coated the chicken rolls with Italian panko crumbs, which I think may be even better. I always have homemade marinara sauce in the freezer, so that's what I used instead of the jar of pasta sauce. The chicken rolls were very mild in flavor and juicy. I can see adding a little bit of shredded mozzarella to the tomato filling in the future. I made the rolls early in the day and wrapped them in plastic wrap. This is a healthy meal and easy enough to enjoy on a weeknight.

The lime juice, fresh mint, and the serrano are the perfect partners for this crisp cucumber salad. A real burst of freshness with just the right amount of "heat" for us.

I added a good grind of fresh pepper and liked the addition of the shredded carrots. I used the scoop that I typically use for filling muffin tins which made it really easy, and they all ended up the same size. I never would have known that these were shredded potatoes that I bought in the dairy section of the grocery store. Served with both sour cream and applesauce. They really do taste like the real deal (authentic)!

Dinner last night was a lobster tail, au gratin potatoes, and beef tenderloin topped with bordelaise sauce. This sauce made a special meal an extraordinary meal. I really cooked down the liquid, intensifying the flavor, so I added only half the amount of cornstarch and water to thicken and did add a splash of dry sherry, as well. I can see topping a big slice of meatloaf with this sauce as well as an expensive steak. It is a beautiful, rich sauce, simply divine!

This was tart which suits me fine, but it turned out a littler thinner than I would have liked. I've always cooked lemon curd in the double boiler, whisking often, and I did end up with some small pieces of cooked egg in this microwave version. I really have to wonder if I overcooked it. It tastes good, just more like a sauce.

This is sort of like a firm custard, very eggy and very yummy. I only topped with about half the sugar and I gave it a good sprinkle of cinnamon. I can see adding some almond extract if I use peaches or vanilla if using other fruits such as strawberries, plums, raspberries, whatever...lots of possibilities. This is just about effortless and presents itself very well.

Cooked at 400 degrees to achieve crispier potatoes, and I was not wild about the flavor of truffle oil on french fries. I received a bottle for a Christmas gift and, admittedly, I have not yet cooked too much with it. Truffle oil has a very distinct flavor, and personal taste preferences will kick in, but doubtful I'll use it again on french fries, but there were no leftovers either.

I made half a recipe, followed the directions to the letter, and it turned out pretty well. The raisins and the cranberries were a little too "baked and dry," so in the future, I'll try adding them after the mix comes out of the oven. Little confused that it says "ready in 2-3/4 hours," since this took no time at all to prepare. Can totally see how you could mix up nuts and fruits with this.

Loaded with flavor, but the scallops were just a little dry for our tastes. Next time, I will add more butter (I know it adds more fat and calories) and probably take out of the oven at 15 minutes. Delicious and easy seafood entree particularly for a weeknight.

Probably would add some red bell pepper slices the next time just for a little sweetness and color. Very nice side dish and quick too!