Ultimately I was not a fan of this recipe. I thought that the potato crust, while it sounded good, was a lot of work for not much flavor. This tasted fine, it was just a bit more time consuming and not generally worth the extra effort for my kitchen.

I made this bread for my thanksgiving stuffing this year and it suited that purpose well. After reading the reviews I tried to help it up a bit by adding a tad more yeast than called for and cutting the whole wheat flour down by 1/2 C. Even so, I didn't get a really solid second rise from it. However, the flavor was great, and most wheat breads can be trickier, so I don't think it's the fault of the recipe at all. I will keep using this herbed bread recipe til I find one I like even more. Thanks for the recipe!

This review is for the cooking method and time not the ingredients! I have always been worried about not cooking my stuffing in the oven with the turkey, but this year I simply didn't have the room. This recipe used very similar quantities to my family's traditional recipe, so I adapted the method and was thrilled with the results. I will always make stuffing like this in the future.

As other members mentioned, with all the liquid from the can, it will not be very thick like a spread. I used half of the liquid, which was slightly tomato flavored and salted already. I think this is a versatile recipe as well, as I'm sure other herbs could be substituted for a tasty variation.

EXACTLY what I was looking for. Put everything into the slow cooker for 4 hours (9 cups of water) and used 2 smoked pork chops instead of sausage (cubed the meat and put the bones in for flavor). After 4 hours on high I took the bones out and it was still too thin, so I added another 1/2 lbs. of peas and let sit for 2 more hours. Turned out PERFECT. Will be enjoying for days! Thanks so much!!

I love this dish - though many people simply don't like the flavor of sauerkraut and like it even less when it's sweet and sour. I add diced green peppers and onions to mine, but overall, for those kraut lovers this has just the right amounts.

I can't believe that I forgot to rate this one - not like he needs another rave review, but I loved this recipe, and will make it often. For those worried about the expense of the Gruyere cheese, you can also make it with mozzarella or cheddar or a nicely flavorful swiss. I have my own all year herb pots so I made it with fresh rosemary and thyme.

When I first made this soup I didn't fall in love with it - but for leftovers the next day it was very good. So I recommend letting this one sit for a little while to meld the flavors.

My fiance says it's Better Than His Mom Makes! I cut the recipe in 1/2 and did add the topping (cut in 1/2 as well) and came out DELICIOUS! Only took about 45 minutes to bake in a toaster oven. So yummy, this is a new favorite.

This was delicious...my first time making Swedish meatballs! I made it per the original recipe (with a splash of Worcestershire as others advised). It took more time than I'd planned for the sauce to thicken, but it did and tasted great. I served it with Brussels sprouts and noodles and my whole family ate it up. Thanks.

So fast and easy. No need for time to rise, it plumps up perfectly in the oven! Next time I will pull it even thinner before baking because it does rise quite a bit while cooking.

I made this cake today for the first time and I was not impressed. The batter was more like "cookie dough" and when I added the apples, it got "sticky". Also, it took over an hour to get done. My husband didn't think much of it. I probably won't make this one again...I will try other recipes though. I don't give up that easily.