This was quite tasty. I substituted diced bell peppers for the olives and used 1/2 & 1/2 instead of cream + milk.

I adore this recipe. I am pretty much addicted to all things pumpkin! This had a good flavor and not overwhelmingly pumpkiny. I made a couple of small changes... I omitted the wine and added a splash of vinegar + water. I used more than 1 cup of pumpkin because I had a large already opened can and didn't want to waste. I used dry thyme. And I added a lot of mushrooms.

This turned out decently well. I added some pats of butter under the skin and some garlic in the crock.

This is a fantastic recipe! I make it every fall! I double the garlic, omit the bay leaf, and triple the curry. We like flavor!! :D

I thought the flavor of this dish was quite good, regardless of being worried about the lack of spices initially! Changes that I made was omitting fresh basil because I didn't have any though that would have been delicious; and I used Great Northerns instead of Cannellini's. In the future, I will add an additional can of beans. They were definetely lost in all the meat of this stew.

I made this for dinner last night and quite enjoyed it though I made a number of changes! I only used 2 large boneless skinless chicken breasts, and filleted them. Reduced the butter by half. I doubled the amount of garlic. Only used 1 cup of stock. 40 minutes of simmering was far too long for the thinness of my filets. It was basically all gone but left a very small amount of nice thick gravy in the pan. I added a small amount of hot water, then I used maybe only 1/4 cup of half & half instead of heavy cream and stirred until thickened. I sprinkled salt and pepper in the gravy at this point. The results were quite delicious.

This recipe AS IS is B-O-R-I-N-G. But everyone makes great suggestions in the other reviews to beef it up! :D

This was quite good and I followed it almost to a "T". I added an extra carrot, doubled the leeks, used 5 cups of water, added the parsnip later as per recommendations here, and I used venison instead of lamb because that is what I had. My fiance and I quite liked it but did have to add some extra salt and pepper on top. It's a great cold-day dish. I served it with potato sage bread and red wine.

I doubled the sauce, which was a good thing, doubled the mushrooms, XXXXXX onions (maybe 2/3's a cup, minced?), served over wild rice. Not a huge fan of the tarragon, would have given it a 4 but made many changes.

This turned out well except for a couple things. I added extra bell pepper. It wasn't terribly spicy. It was too vinegary. The sauce was a little thin still.

This turned out quite well but there were a ton of changes I made so I can't give it the 4 stars that it deserves.

Not incredible but not bad either. I made some changes. Added chives, chopped walnuts, halved the cream cheese, did a few extra mushrooms. I can't imagine these without the walnuts. That part was good. They were rather rich. And even though I reduced the cheese and added extra mushroom, we still had extra filling.

This was pretty good but I wasn't hugely impressed. I was expecting the mahi to be a bit carmelized maybe and it never did. Maybe I didn't marinate it long enough? I like that it is easy and I will probably try it again.

This was okay but I think it might just be that it didn't suit my personal preference. I am not a huge fan of orzo but I had some that I wanted to use up so I decided on this recipe. I left out the cucumber because I am not a fan. This didn't really have a wow factor for me. It was fine. I ate it. Just not something I can rave about.

This is a great use for leftover chili. I don't think I would make a batch of chili specifically to prepare it this way. I like to half my bell peppers and lay them down on the sheet to bake and then fill them with some chili and pick up the pepper and eat it like a loaded chip! Yum!

This is a really good basic recipe. I like my guacamole chunky so I usually do 1 tomato, 1-2 avocado, 1/4-1/2 an onion, minced. And I use a splash of lime juice instead of lemon, a sprinkling of salt, and a bunch of chopped cilantro. This is a great starter recipe though for someone who has never really made guacamole.

We really enjoyed this dish. I served it over rice. It had great flavor! As I do with most of my recipes, I added additional garlic and onion. The spice level was perfect!

This was quite interesting. I rather liked it! It has a unique flavor. I had a huge jar of artichokes from costco that I was looking to use up so this helped. I didn't want the traditional greek-style dishes for the artichokes. This totally fit the bill. We served it with a side of mexi-corn.

I love this recipe! I've made it a few times and it turns out famously every time! It is a little rich so I usually have a small portion with a salad on the side. This is such an addictive dish though! I have yet to try it with a reduced fat cream cheese. That might help cut down the richness. I use a lot of onion and mushroom and garlic when I prepare it. So good!

This was quite tasty and easy! I first sprinkled the chicken in salt, pepper, and garlic powder and sauteed them a bit then topped with the pesto, tomato, and cheese and baked in the oven. Served over noodles (with butter and parmesan) and a small salad on the side. I'd make it again but it wasn't phenomenal. A good weeknight meal.