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"After reading other comments, I cut the celery salt and parsley in half, but less than a full tablespoon was still overpowering. I'd start with a teaspoon and work my way up. The tarragon adds a nice twist. I wish I had used chicken stock rather than vegetable, as I found the flavor of the Knorrs stock cube excessive as well. Pretty tasty, bu..."
Apr 17, 2013 on Food.com
"TRAIN WRECK - Twice.
First time I did this I got meatloaf soup, even after an hour and a half of baking. Second time, I modified it and used just a single 6 oz can of tomato paste and no other liquid. No soup this time, but the egg doesn't cause it to set and you just get crumbled ground beef. No idea what the malfunction is, as I've certainly..."
Dec 10, 2012 on Food.com
"OK, so a few changes I made:
1 No buttermilk so I used 1 percent milk instead,
2 Due to 1 above, skipped the baking soda (not needed to cut the acid,
3 Used shortening instead of butter,
4 Skipped the cheese,
5 Added a tad of water to get the dough consistency right (and to compensate for lack of water in shortening an..."
Aug 9, 2011 on Food.com