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.

Good for what it was...but nothing incredibly special...

I definitely didn't succeed at stuffing the skins, they were too soft, but I made a nice sweet potato casserole on a bed of potato skins... I added a little extra spice to it--some cinnamon, nutmeg, a touch of cayenne (it was really great with just that hint of a bite to it). I also used about 1/2 the vanilla called for, and it was still a really strong flavor--but I use high quality real vanilla extract, not imitation, so that's not incredibly surprising. The texture of this is fantastic--the cream cheese really makes it.

was good but didnt have the flavor i was expecting it to have... tasted more along the lines of sausage gravy than potato soup. hubby really liked it. might make again with some modifications.

Even though I did make a few changes I am still going to rate this one a 5*. I used boneless short ribs as that is what I had on hand. ( I think this would have been even better with the bone in one's as the bone gives it some much more flavor.) I browned them in Olive Oil first and than sautéed the Onions in the drippings along with three cloves of minced garlic. I than de-glazed the pan with about a 1/2 cup of red wine. After these changes I followed the recipe to the T, with the exception of omitting some of the Salt. They turned out Amazing and will defiantly be making again. I served them with Roasted Garlic/Mustard Mashed Potatoes. Yummy!!!!!!!

We thought this was very tasty. I added spicy sausage to the sauce as well as some defrosted chopped spinach. I added fresh basil to the ricotta cheese mixture, and used an Italian 3 cheese mixture in place of parm cheese. I too used more sauce than the recipe calls for. Thanks for a great recipe!

mmmmm this was really really good, i followed the recipe exactly except i used red pepper flakes as i didnt have any crushed red pepper on hand and i did 1/2 tsp of that instead of 1/4, used only one onion and cashews instead of peanuts. next time i will up the pepper to 3/4 tsp and see if that spices it up a lil bit more.. had a little kick to it but not much. but was definitely very flavorful and really good. i served it over steamed rice. will be making this again for sure

Does anyone think I can make this without heavy cream? I found out recently that I'm lactose intolerant, and they sell Lactaid milk, so i can have that, but I can't have half and half or any other types of cream. I want to make this, but i'm not sure about leaving out the heavy cream.

Very tasty. I also did a lot less cream cheese, and added these seasonings which were nice: poultry seasoning 2T, ginger 1t, lime juice 3T. This had more breadth and hint more tang.

This is so easy and so good. I used all the cream cheese mixture cause we love cream cheese. I didn't pour on the butter tho, I just used a small amount and brushed it on then put the cinnamon sugar on top and it came out perfect. It's so good it doesn't last long.

No cinnabon, but an excellent recipe. I have experimented with different fillings. I like to spread jam or fruit preserves instead of the butter before sprinkling the brown sugar/cinnamon.

Wonderful french bread, nice and crisp on the outside and chewy on the inside. I used my mixer to mix it instead of by hand and it was so easy and came out perfect.