This is a nice, basic recipe. I pureed the spinach with the onion first rather than chopped. It definitely gave it a green color, but I knew what to expect from other's reviews and it allows me to add a bit more spinach. I did sprinkle the mixture with garlic powder before cooking based on the advice of another reviewer. I also cooked it in a suffle pan and it took a bit longer but was nice and thick. Overall it's a nice recipe and definitely a keeper.

I did as another poster suggested and cooked these on the stove, basting occassionally. I used the entire container of blue cheese and mixed it in with the other ingrediants before cooking. I also ran out of soy sauce and used one tablespoon of worcestershire sauce with one tablespoon of low-sodium soy sauce. It was very good!

This was great. I cut the ricotta cheese some and added 1/2 chopped green bell pepper to the onion. Next time I'll add a whole bell pepper. Very good recipe!

I messed up on this recipe and accidentally added 1 and 1/2 cups of butter instead of parmesian. To fix it, I added more parmesian, some fat free skim milk, and some fat free half & half as I only had the one pint of heavy creme. It was fantastic! I also added two to three cloves of fresh minced garlic, a little salt, and some pepper. I served it over angel hair pasta and topped with grilled chicken and shrimp. I will definitely make this again.

I'm rating this recipe as five stars, but I did make some changes according to previous posters advice. I used about 5 pieces of sliced pork loin and froze the rest. First I browned them in a little olive oil, then added a bit of white wine to the the pan after removing the pork chops. I sauteed the mushrooms first, then added chopped onions and cooked them until tender. Once the wine had cooked down a bit, I added a little more, a can of cream of mushroom soup, a can of cream of celery soup, about 1/2 cup of fat free Half and Half, a little salt and pepper, and about 1 tsp of thyme. They simmered for about one hour and came out delicious. I served them with green beans and brown rice. Very good!

I made this, with a few changes, and it was fabulous! I didn't have fresh thyme so had to use dried. We also grilled the steak, then topped with the cheese mixture and broiled for 3 minutes. Changed out the port wine with a good cabernet. Served it with garlic mashed potatoes topped with sauteed mushrroms and whole baby green beans sauteed with bacon. So much better than going out to eat!

This recipe was very good. It was easy to make and perfect for a cold winter night's dinner. I did as suggested by another viewer and added a few things. I threw in some sliced carrots and cooked baby lima beans to make it an all around meal. I also added a touch of dill weed. Next time I'll saute the onion together with pancetta or sausage and then add to the pot. This is a nice base recipe that is versatile enough to add your favorites.

This was absolutely fabulous! I tweaked it some to make it more of a cholesterol watcher's meal. Here's what I did: 1) Saute onion, celery, 3 medium peeled/thinly sliced carrots with 1 tbsp extra virgin olive oil and 1 tbsp minced garlic until veggies are tender.(Pepper to taste) 2) Add 2 large cans reduced sodium/fat free chicken broth to large boiler and heat to boiling. 3)Add cooked veggies and 1 grocery store rotisserie chicken(with pan drippings) to the broth. Bring to boil and simmer 15 minutes. 4) Season broth mixture with garlic powder, sea salt, pepper, and onion powder to taste. (I used about 1 tsp each) 5)After 15 minutes, remove chicken from pot. Remove breast and thigh meat, chop, and add back to broth mixture. (You can add all the chicken if you want. It will still be great.) 6)Boil about 2 and 1/2 cups of yolk-free egg noodles, drain, and add to chicken soup. 7) Mix about 2/3 cup of corn starch with about 1/2 cup of cold water in separate bowl until dissolved, then add to soup slowly. 8) Simmer at least 5-10 more minutes and eat. **Thank you to the previous poster that suggested the rotisserie chicken idea. It saved so much time and probably cost less than buying raw chicken and cooking ($5.99 cooked fresh that morning!). Be sure to follow the prevous poster's directions and add the pan drippings. Also, you can save even more time buying pre-chopped veggies. It made enough for me to actually freeze some too! Loved it!

This was very good. One suggestion, next time I'll cut way back on the chocolate chips. They are almost overpowering. It was still delicious though and no complaints from the guests. I think it would go best with some vanilla icecream and whipped cream topping.

I'm not a fan of carrot salad but I made it for a gathering today and it was wonderful. I followed the suggestions of others and added a can of drained pineapple bits. I tried it before the pineapple was added and then after. It's good before but the pineapple definetly finishes it off. It was delicious! Another tip, be sure to make it the day before so the flavors can blend overnight. You won't be disappointed.

Just made this for New Year's Day lunch. It was fabulous! Never made banana pudding before but this will now be my recipe. I copied the picture and put mine in a trifle bowl. It was so pretty and made it look like I did so much more than I actually did. Note: you will not need 14 bananas to make it though. I only used about 8 and still had some left over. So delicious!

I cooked in the microwave (sliced in half and put in a pan with 3/4 inch of water-cook about 8 minutes) to shorten the amount of time in the oven. Then I peeled/sliced and cooked according to the directions for about 15 minutes. Good taste and super easy!

I'm giving five stars b/c the finished product tasted great. However, I had a problem with it sticking really bad to the skillet. I couldn't just let it sit for the 10-12 minutes or it would have burned badly, even after I reduced the heat. I also had to stir after adding the eggs so it came out as sort of scramble, but the taste was awesome! I will make this again!

I'm giving this recipe 5 stars for it's versatility b/c I changed it quite a bit. Here's what I used: 1 lb. ground turkey red wine 1/2 tbsp. dried mustard 1/4 tsp. minced garlic 1 can cream of mushroom soup slightly less than 1/2 cup sour creme 1/2 cup fat free mayo garlic salt/pepper to taste worcestershire sauce 1/2 chopped onion 1/2 cup beef broth appr. 3 tbsp. prepared horseradish elbow macaroni I browned the ground turkey with a splash of worcestershire sauce. I then drained and added the chopped onion, cooked for about 5 minutes. I combined the mustard, garlic, mayo, cream of mushroom soup, and beef broth. I added this to the beef/onion mixture and cooked for about 10 minutes. While this was cooking I cooked the elbow macaroni. About 3 minutes before I took off the beef mixture I added the horseradish and garlic salted/pepper to taste. Once the macaroni was cooked, I drained and combined. My family said it was the best stroganoff they ever tasted. I was very surprised and pleased that you couldn't taste the fat free mayo at all. I only changed the recipe b/c I didn't have all of the ingrediants. We were thrilled with the taste. Next time I'll use fat free sour cream and low fat cream of soup to make it a true low fat recipe.

I'm giving this recipe 5 stars b/c after making some changes, it turned out really good. Here's what I did: -used a bag of frozen veggies instead of canned -added 1 can stewed tomatoes -added 1 can tomatoe paste -1 cup water with beef bouillion cub dissolved -added fresh red potatoes and okra(one of my favorite veggies not included in frozen pkg.) -salt/pepper to taste -splash of worcester shire sauce to pot before cooking all -used ground turkey rather than beef and cooked with splash of worcestershire sauce/drained -chopped one large vidalia onion All of this is in addition to what the recipe called for(except for salt/pepper and potatoes). I also try to go easy on salting b/c its easy to over-salt and you can always add salt to each serving. Mix it all up in a crock pot and cook on low at least 7 hours. I've had three bowls this evening already! This is a great base recipe that you can add/subtract to according to what suits you.

I didn't have fresh chicken breasts and had to use frozen. As they were so thin I put the stuffing on top. It was beautiful. As I don't care for green peppers, I swapped them out for red bell peppers which worked very well. I've never cooked with acorn squash before so I was a bit leary, but it was a great success! Will make a nice, quick guest dish too.

Very good. Kid/husband approved. I think next time I'll use fresh green beans. Will definitely make again.

I gave this recipe five stars as it has the potential to be a fabulous dish. I used leftovers from a chicken I cooked in the crockpot so I avoided the first part in having pre-cooked chicken. I also used canned mushrooms which were fine, but fresh would have been better. I did use fresh bacon, about 4 pieces, and I wish I'd made more. It gave the dish an excellent flavor. The dish was a bit rich on it's own but my husband loved it so I think it was just me. However, for leftovers I made some noodles to go with it and even my one year old loved it! So, after being husband/baby approved, here are my suggestions: -Use fresh bacon, at least 4 pieces but mores better. -Canned mushrooms/spinach are fine but fresh would probably be better(follow previous users' suggestions). -Cook some sort of noodles to go with it, but don't add until casserole is done(I used penne and spaghetti noodles). *I've also thought about making this into a pizza, just add crust and cut the sauce back, maybe add some feta cheese too. All in all, a great success with lots of possibilities.

I made this cake for my child's first birthday party. There was enough for 2 nine inch round cake pans and 1 square cake pan. I made the round cake, adding fresh strawberry slices in between layers, and used the rest to make a square cake that I cut in the shape of the number one. Wonderful!!! Iced with the cream cheese icing (with melted white chocolate chips) from this site and couldn't stop eating it.

Will definitely make again. I added one bag of Nestle's white chocolate chips (melted in microwave). I had to stop my hubby from eating the icing with a spoon. Used the icing with a strawberry cake also on this site. Many compliments from my guests!