This recipe was very good. Even my carnivore boyfriend liked it. I marinated the mushrooms for two hours instead of one. I didn't use any canola oil--instead I used about 2 tbsp of olive oil. Grilled half the batch (Foreman Grill) and broiled the other half and preferred the broiled version since it was easier and a lot less messy. Could be served by itself, over some cous-cous, or on a burger bun with melted swiss (as we did).

This recipe was absolutely delicious. We decided not to use spinach tortellini and instead use bow-tie pasta but the dish came out spectacular. The only alterations we made were as follows: Used fat free milk Used one brick of frozen spinach-cooked as per package directions, strained Used extra garlic--we're garlic lovers! Used can of tomatoes and garlic, but couldn't get one with onions so we chopped up onions and put them in at the same time. We'll be making this recipe again. Maybe substituting something for the heavy cream so as to lighten up the dish calorie-wise.

Excellent! Made these almost exactly according to the recipe. I used 3 garlic cloves instead of 2 (we like our garlic over here), and only used 2 peppers-one green, one yellow-so as to fit everything in the pan. We also chose to sautee everything in Pam olive oil spray to lighten up. We added salt and pepper and used a lot of the lemon pepper. We decided to add some black beans and sour cream, but honestly the fajitas would have been awesome without the addditions as well. We will make this again and again. It's very easy, quick, delicious and best of all HEALTHY!

Recipe was great! I did, however, make some adjustments. I nearly doubled the amount of butter garlic sauce in order to cover the entire pizza crust (about 18" crust). I also added extra garlic in the sauce AND cooked the chicken breast in a pan with olive oil, minced garlic, and garlic salt to give it more flavor. I then thinly sliced two more cloves of garlic and put that on top of the pizza before it went in the oven. I also used the suggested cheeses and added shredded mozarella as well. The ricotta was excellent (I was weary of using it after reading other reviews). Also, I baked the pizza at 450 degrees for 15 minutes as per the refrigerated pizza dough instructions and it turned out wonderfully. I'd highly suggest using this recipe!

Very simple and very delicious. I reduced the cook time to 25 minutes and they came out perfect! They are definitely dense, but not too dense to take away the hollow-goodness that is Yorkshire Puds. I highly recommend this recipe! My boyfriend (British) even thought I stole his grandmother's recipe.