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"I've been making this with a few personal changes for many years. I always add a shake of ground cinnamon in the bottom of the large cup I use. I put it in first because it seems to blend in better than putting it on top. Also, raisins are part of the deal because my other half likes them. Thanks for the starter recipe, Satisfied Kris."
Jan 4, 2013 on Food.com
"Just made the shortcake part of this. Very good and will make these again using the electric mixer. I used parchment paper and thanks to the reviewer for the heads-up about the timing; mine were done at about 12 minutes. Tops were golden and the bottoms almost too dark. I got 9 "just right size"."
Jun 25, 2010 on Food.com
"This was well received at our knitting pot luck. I used 1 1/2 cups of orzo and it made plenty. Next time I will add some crushed garlic to the dressing. Thanks for posting."
Apr 28, 2010 on Food.com
"I agree with Cheff #396380 - why look elsewhere? The only changes I made were that I used fresh garlic and I sauteed the vegetables before adding the cream of mushroom soup, milk and sour cream. I didn't have pimento but I did have most of a red pepper that I chopped fine. I think I might add some kick next time - crushed red pepper flakes or hot ..."
Jan 26, 2010 on Food.com
"Made this for our Sunday breakfast today. Used the vinegar in the milk trick, pulsed the dry ingredients in the food processor, used butter as suggested by another reviewer, added the milk and patted the whole works into a Pam-sprayed 9x9 pan. Scored it into portions and baked about 20 minutes until nice and golden. Served with home-style gravy. W..."
Jul 26, 2009 on Food.com
"Chose this because it didn't involve deep frying of the chicken. Used 1 very large breast (cut up, though it wasn't called for for 2 of us. Added some red and yellow pepper as did another reviewer and cut back the red pepper flakes to 1 tsp and will cut that back the next time because we found it quite spicy but delicious served over some stick..."
Jun 19, 2009 on Food.com
"Thanks SweetsLady - this is very good. I was looking for an 'all-in'one' meal to use up some leftover ham and opted for this. I added some garlic powder and a little cayenne as others had done. I felt that adding salt would not be necessary and it wasn't."
Apr 6, 2009 on Food.com
"Thanks, Hottopot. This was very good. Had no sauce so made Finger Lickin Good BBQ Sauce. Recipe #19023 in the pot & put the 3 lb shoulder roast in. Cooked on High for about 5 hours then on low about 3. Removed the bone and the fat and put the meat back in the sauce to reheat. Served on buns. Will make again."
Mar 5, 2009 on Food.com
"I did this in the crock pot too. Used 4 Tbps "Copycat Lipton's Onion Soup Mix" #24952 to minimize the salt and threw in some small unpeeled potatoes and carrots from the garden. Fished out the roast and the veg and thickened the gravy with a water/flour mixture. Way to go Domestic Godess - this one is a keeper! Thanks for posting. DeeUpdate - Ja..."
Jan 27, 2009 on Food.com
"These were OK. Made for Chinese New Year Dimsum for my Red Hat group. The shells and skin underneath were very hard and the tea/soy solution didn't get to marblelize as it should have. May try again next year."
Jan 27, 2009 on Food.com