BABBYLEE

We all LOVED the taste but mine seemed a bit too dry. I followed the recipe exactly. I will make again and maybe add refried beans like others did and a little extra water. Thanks for this yummy recipe!

This dish was SO tender, moist and delicious! I used 6 bone-in center cut pork chops, 2 cans of cream of mushroom soup (didn't use the cream of onion soup). I left out the ranch mix and used almost a whole package of beefy onion soup mix. (which also gave the gravy a bit of brown color) I seasoned chops with a sprinkle of garlic powder and pepper but did NOT salt at all. It was plenty salty without. I cooked the onion slices it olive oil and then added a diced clove garlic, removed from pan and browned the chops. (which also adds color to the gravy) Mixed everything in a bowl first and put it all together in my slow cooker. Cooked on low for 6 hours, served with mashed potatoes and asparagus .....YUM!

This was AWESOME! Wonderful flavors, even better the second day! One of my daughters said, your pasta was AMAZING mom, can you save some more for me. Loved it! As always...thank you Chef John!

This was a very good Tartar sauce! I did as some other reviews suggested and use dill relish rather than sweet relish ( plus a tad more) and left out the lemon juice as we also like to squeeze fresh lemon juice on our own fish. (the amount that each person likes.)

I used a 4 lb. Chuck roast rather than a 3 lb. I did not salt the roast and just seasoned it with pepper. I also used 1 C. of low sodium chicken broth and 6 oz. of the pepperoncini juice and approx. 10 pepperoncini peppers. I cooked in my slow cooker on high for 10 hrs. I removed the roast to a plate and lightly covered for 15 min. while I mixed a rouge of flour and juice from roast added back to the slow cooker to slightly thicken. It was SO darn tender and juicy with the most AWESOME flavor! Next time (and there will definitely be a next time) I will double the gravy ingredients. My brother compared the gravy to liquid gold!

This Cod recipe was fantastic! I added a tad more butter and salted the fillets prior to placing in pan.