Very good recipe- my fiance's mom used to make this, so I was following up the best, and totally came through!! I would add some onion and garlic next time, as others suggested- I thought it needed just a tad more flavor. Thanks for sharing!!

These are addictive... just as written. I for one appreciate the benefit of using pre-made meatballs... as I really hate touching ground meat for the time it takes to mix up fresh meatballs (or meatloaf or hamburgers...I know, I know...just an idiosyncrasy of mine...). I would PAY someone to make them fresh for me, OR just plop a bag of frozen ones into the pot!! Not to mention, it is fast to throw together at the last minute if you're in a pinch to make something "fresh/hot."

I used more chicken, added about a cup an a half of ditalini (sp?), and salt and white pepper to taste! So good! Will def. make again! Thanks!

WOW! WAY too salty! Will try it again using half garlic powder/half salt.

This was on the better side of okay...3 1/2 stars... We had a smaller roast so I reduced the soups and water to 1/2... and for the mushroom soup subbed 98% fat free cream of mushroom soup...I also sprinkled the roast with granulated garlic before plopping it in the crock. Still, I found it to be a little chewy after 9 1/2 hours on low...but the family seemed to do fine with it... I think it needed something more.... like seasoning wise...not salt because the onion soup takes care of that...I think the FF mushroom soup was fine also... as we don't use the gravy/liquid. I'd make it again, but add more spices.

Wow! This really is a GREAT basic recipe for hummus when you don't have tahini hanging around in your pantry or a natural food store within driving distance! I found this recipe and doctored it to reproduce kalamata olive hummus I got @ the store for FOUR BUCKS A CUP...and then this AM, decided to just "follow the directions" so I could at least know what it tasted like "for real!!" It was very good. I am not a cumin fan but still wanted to follow the directions without making myself feel icky, so I reduced the amt to 1/4 tsp...but everything else I left as is. You really can do SO much with this as evidenced by the other reviewers. This is SO much more nutritionally sound than the stuff you buy @ the store... and no kooky additives...a real winner...and my kids will likely enjoy the "flavored plain-ness" of this combination. Thank you for sharing!!

This was very easy and good. Next time I will add extra fried onions!

These are simple to make, and addicting!

I love this. I followed the recipe exactly, made 24 cupcakes, then iced with homemade cream cheese frosting. Yummy! I have also made this in loaf form, and it turned out perfect.

Delicious flavor and texture. You need to eat this within a couple of days or it starts to get gooey. I guess that could be a good thing.... but not for cake.

I've been cooking turkeys for thanksgiving for 20 years. This was the first time I used a brine and I would never cook it without brining ever again. I cooked a bone-in turkey breast, which is notorious for being dry. Everyone commented on how juicy it was. Very little effort for such a great result. I brined the breast in a cooler with ice for the required amount of water- which melted and kept the bird cool so I didn't need to keep it in the fridge. I'm sure you could do it with a whole turkey and a larger cooler. Try this!

Excellent! Kelcampell- I had to laugh at your review- Sangria originated in Spain- NOT Mexico! No wonder this didn't taste right to you! LOL!