Good as written, but like other reviewers I did not add the cornstarch & water. However due to high cholesterol issues at our house, we opted for a lower fat version made by substituting the half and half for fat free evaporated milk. (Fat free half and half will also work but I prefer the flavor of the evaporated fat free milk). We also increased the spinach to 8 ounces for extra iron and decreased the gnocchi by half. I let the soup cook a little longer, uncovered on simmer, to thicken. Saved a ton of calories while keeping the flavor of the original recipe and was super healthy!

Reviewed On: Nov. 9, 2011

Delish! If you don't have fresh breadcrumbs you can use Panko (seasoned or not). Also, I use Kosher salt for this and don't find 1 teaspoon too much. If you use regular salt you probably should cut it in half. This is a classic recipe that lends itself to summertime grilling. Just grill prior to the mustard step & finish in the oven or else finish on the grill but move to a low heat section of the grill as to not burn the breadcrumbs (placing on foil helps too). The grill will give it another layer of flavor (especially over hickory or mesquite over coals). In fall/winter I serve it with roasted butternut squash & Yukon gold potatoes. In spring/summer, throw some asparagus or zucchini on the grill along side the meat. Wonderfully impressive company dish & your family will think you're a genius!

Reviewed On: Mar. 4, 2011

This entire recipe filled 12 individual (redi-crust) graham cracker crusts to the top. One large can of Comstock cherry pie filling was enough to generously cover each one. If you make individual desserts you can put different toppings on some of them. I added a Tbs. of fresh lemon juice to the filling to balance the flavors, but felt it was too sweet with one cup of sugar. Would make again with 2/3 cup instead. Otherwise, this was easy, fast and made a nice presentation for my dinner party dessert.

Reviewed On: Nov. 11, 2010