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"Very quick and easy. It reminds me of a recipe we used to eat when we camped as girl guides...we called it campfire stew. I pound of ground beef and a can of condensed vegetable soup. Very tasty and so so easy!!!"
Nov 10, 2007 on Food.com
"This is the same yellow split pea soup I have been making for years. If I don't have ham, I often use the broth from a boiled, pickled cottage roll (and some of the meat. An excellent soup!!!"
Oct 4, 2007 on Food.com
"This is a great side dish that I have been making for years. I add soya sauce and water chestnuts for a kicked-up Asian flavour."
Sep 30, 2007 on Food.com
"This was a very delicious, spicy sauce. I use it on everything including homefries, eggs, toast...anything that comes to mind. A real keeper!!!!"
Aug 20, 2006 on Food.com
"Made this tonight. I followed the recipe, but did add about 1 tsp. of cinnamon as suggested by a previous poster. The cake was absolutely delicious. My SO doesn't usually like dessert, but he loved this. Thanks so much for this easy yet tasty recipe."
Oct 19, 2005 on Food.com
"These were just excellent. Large and fluffy. I posted a picture of my basket of beautiful buns!!!!"
Oct 5, 2005 on Food.com
"This was an excellent way to poach an egg. I followed the directions, but did not use butter...didn't miss it. I cooked the egg for 1 minute at 60% power (1200W oven and is was just perfect. Whites cooked..yolk still runny. Thanks for posting this."
Sep 30, 2005 on Food.com
"Absolutely delicious. I loved the crunchy texture of the dish. Will definitely make again."
Sep 23, 2005 on Food.com
"This dish was absolutely delicious. I served it as a side at one of our murder mystery nights that I was hosting. Needless to say, everyone wanted the recipe. It's a keeper."
Sep 23, 2005 on Food.com
"Delicious. I followed some of the previous posters advice and used wine instead of water. I cut the breasts (boneless, skinless into about 3 pieces, then browned. After cooking, I added a large dollop of sour cream to round out the flavour. Will definitely make again."
Jan 5, 2005 on Food.com