This was a spicy sloppy joe, good, but not the taste I remember from church suppers of the mid 60's. I will keep looking.

Really great! Like others I substituted cayenne pepper for the red pepper flakes. I love my taco's to have fresh onions so I used those instead of the powder. It's much more economical to make your own spice mixes so I will add jars of this to my refill jars of Emeril's Essence and Emeril's Southwestern Blend.

These did not taste very good to me. I think next time I will cream regular sugar into the butter and grind up regular sugar to coat these in. All I tasted was walnut and the cornstarchy sugar. Obviously, these are not meant to appeal to everyone's tastes so I'm not saying they weren't okay. I did rate this recipe three stars because the texture was fine. I just would not make these for anyone with my tastes. I'm so glad I halved the recipe instead of baking a whole batch.

This was enjoyed by all! I didn't pre-cook the asparagus because I like asparagus still crisp. I also skipped the breadcrumbs. Baked for about 20 min. and it was fantastic! Next time I might replace the swiss with a sharp provolone. I'll definately be making this again...especially for guests as it is almost as beautiful to look at as it is to eat!

This was pretty good but needs a little zip. Maybe I will try a little worcestershire or horseradish next time. It did form into a ball and looked great. The celery added a nice crunch. Hy hubby and daughter didn't care for it.

This is close to a recipe I used for years which I had found trying to match my grandma's salad. It was close and so is this one. I did change one thing; instead of sour cream at the end I used real mayonnaise,the kind from a jar not home made. The dressing is great. I always add lots of boiled eggs to my salads as well. It was nice to find this. Thanks.

I find it so irritating when someone completely changes a recipe and then gives a mediocre review. Here I am having changed the recipe but I am giving a positive review. As some suggested I switched the amounts of broth and tomato sauce, then I didn't hsve any beans except for a can of pork and beans which I used. I then used elbow macaroni for the pasta. My husband, the soup lover, liked it a lot. It would be better with the beans in the recipe but much to my surprise the pork and bean worked OK. Thanks for the good recipe.

I made this for dinner for hubby and myself and we both loved it. He is not a vinegar fan so I added that part later to my serving which worked fine. I used more flour and more chicken since I had thawed quite a few breasts. It worked out fine. I loved the flavor of the thyme. It added just the right touch. I might add some canned tomatoes next time making it kind of like chicken chasseur. Fresh mushrooms are a must. Thanks for a great recipe.

I made this for supper tonight using turkey kielbasa and red onion and canned sliced mushrooms. My husband had never had grits before and he watched as I put this dish together. He wasn't too enthusiastic about it but loved it after tasting. He had two helpings and wants me to make it again. I liked it too. It wll be interesting to try the leftovet grits tomorrow.

Truthfully, I chose the recipe because I had the majority of the ingreients sitting around my house already. However, this delicious soup was received very well by my family and I would reccommend it to just about anyone for a quick cold winter ngiht meal. I served it with cornbread muffins. The only drawback is that it is very salty. Choosing a low-sodium chicken broth or tomatoes with no salt added may help.

Not too bad. Thanks for sharing.

This was a big hit! I kept the ingrediants the same, but, changed the process a bit. I let the breadcrumbs soak in the red wine, then added the rest of the loaf ingrediants to the soaked breadcrumbs. I then oiled a baking dish with olive oil, plopped one loaf into the pan (froze the other) and baked at 350 covered with tin foil for 30 min and another 30 min without the foil. I would like to try this with ground veal instead of pork next time. In my meatloaf, I usually add fennel seed. But, since this recipe didn't call for it, I decided to try fresh fennel bulb (which I had never done before). I tossed the sliced bulb in some olive oil and lime juice and baked under the broiler for about 5 min. then topped with grated parmesan and broiled a few minuted longer. It was the perfect, healthful companion to this meatloaf! Thanks SO much!