I needed a "not so sweet, heavy on the chocolate decadence" dessert to serve with a Port (wine). THIS WAS IT! I served it at a food and wine pairing class. I "piped" on to white "won ton soup" spoons and topped them off with a raspberry. The hit of the evening! Not a drop left!

I really wanted to love this recipe. I had all the ingredients on hand and followed the recipe. Too bland. Needed some help. Maybe some Thyme?

I only added about 1/2 cup of water also. And as that I am not a huge pumpkin fan I thought the slight hint of pumpkin wonderful. There was not a drop left! Even the 2 year old ate it! It would get 5 stars if some tweaking was done to add a more complex layer of flavors, such as makng your own sauce.

Used dried wild mushrooms that I steeped in hot water. Then used that water as the base. Caramelized the onions, then added garlic and thyme. Blended soup until creamy smooth. Tasted and re-seasoned. Pan seared some button mushrooms in bacon grease and freshly cracked black pepper. When browned, I chopped them up to use as a garnish for each bowl. De-LISH!

Excellent! Used alot more cinnamon. Felt it could have used a touch less salt. Used the brown sugar, butter and cinnamon glaze on top after pulling out of the oven and poking holes in the top. Perfect autumn bread! Will be baking more very soon!

Minor adjustments: beef stock (no salt added) instead of water, triple the garlic, used fresh (1/3 added near the end), a pinch of sugar. Cut tri-tip into smaller pieces as I got a late start. Seared meat in hot skillet after seasoning with salt, pepper, onion powder and garlic powder. Caramelized onions and mushrooms in same skillet and then added to crock pot. Added a couple of mini carrots to flavor the broth and they were like candy... gone in an instant and we fought over them! Reduced broth. Served meat on toasted Dutch Crunch rolls with Italian Blend (6 cheeses) melted on top. S.O. asked how many stars he was allowed to give it and then said... ok... I give it 6 stars!

I wasn't sold on the mustard but figured I should try the recipe as close to written as possible. Of course, I did add a glug of white wine and some fresh chopped basil and a pinch of red pepper flakes. I did double the garlic, just cuz we LOVE the stuff. I served it with wild rice pilaf (from Trader Joe's) and grilled broccoli. Tasty. I think i would cut down on the mustard just a tad.

It's okay...Not really impressed but good.:)

wow, did not like them at all, sorry!

Loved this. I used boneless breasts and it worked perfectly. Hubby loved it too. Very easy.

I really enjoyed this recipe!! My family did too. I didn't change a thing except I sauted the mushrooms with some garlic and it was great. Thanks Sandy

YUMMY! Used low fat mayo, low fat cream cheese, freshly grated parm, 1 small can each of green chile's and jalepeno's including the juices for more flavor, a dash of onion powder and garlic powder. Sprinkled panko bread crumbs on top. It was not greasy at all. Served with tortilla scoops. Tasted very rich despite the low fat version! Will be making this one again!