Country ham required!

Very good. Very easy. Added about a tablespoon extra mustard for a bit more zip.

Used cube steaks and cut in half for two. Added celery and a splash of Worcestershire sauce. Didn’t have carrots. Served over basmati rice. Very good.

I parboiled Basmati rice in advance and used it… found I needed about half the broth. I think leftover rice would be ffine, just use less broth and shorten cook time in the skillet so rice isn’t mush. I changed the toppings from pepperoni to browned Italian sausage, mushrooms, peppers, onions.

Too much flour… 1/2 cup or less unless you have really wet mashed potatoes. Less cooking fat… I use butter or bacon grease. Usually add parsley. If I have leftover peas I stir a few in… after all peas and mashed potatoes just seem to go together.

Made with boneless breasts and followed rest of recipe closely. I did add a couple sliced portobello mushrooms in with the onion/garlic and stir the pasta into the sauce just before serving. Easy but it does take some time.

Excellent. I cut back on the spices a bit because I only had three chicken breasts and for my wife’s heat preference. But even she wanted more spice so next time won’t cut back. Served with rice, peas, and crusty bread.

In my family, 1 lb of shrimp serves two or maybe three not eight (Unless it’s an hors d’oeuvre). I usually use soaked skewers.

Surprised at how good this was… even my skeptical wife had seconds. Served with cornbread. I followed the recipe closely but, for her sake, cut back a little on the Cajun seasoning and only had dried parsley. You could add diced onions, celery, peas, sweet pepper etc to make this a true one pot meal.

It’s basically a Sloppy Joe on a hoagie bun… not superior but perhaps a little different than Sloppy Joe recipes which might be sweeter because some call for a bit of brown sugar. My Sloppy Joe recipe is similar (but I generally cut it in half). This dynamite has more pepper, but I add celery, a splash of Worcestershire and mustard, stock instead of water, and tomato sauce (never soup as I’ve seen in some recipes… yuck). And, I cook it in a skillet in about a half hour until liquid is reduced, and serve on lightly toasted slider or good burger rolls… hoagie rolls to too big for some of us. Thanks for the Rhode Island history… which is about the size of my county.

My mom didn’t waste a thing and I grew up eating these over 60 years ago and I’ve continued the tradition. Of course it depends on how much leftover potatoes you have so I go by instinct on amounts and additional seasonings. Generally one egg. I use flour or corn starch. If you get it too thick add a little milk. I like to add chopped onions, sometimes cheese, sometimes a few leftover green peas, sometimes all of the above. I generally fry in butter.

Good concept but As written blah. At a minimum add a packet of taco seasoning. Better yet, make your own Mexican seasoning blend. Or, substitute picante sauce or salsa for one can of tomatoes. And more cheese… please.