WOW is the only thing I can say about this recipe!! The flavors just blended deliciously. Took advice of others & added 2 frozen chix breasts & shredded about 1 hr before soup was done. ALSO, HIGHLY RECOMMEND dolloping cream fraiche on top instead of sour cream..it just adds that silky, luxorious flavor that makes the soup such a winner & PERFECT for company!

Reviewed On: Nov. 9, 2009

INSANELY DELICIOUS! I cut the recipe in 1/2, b/c I just wanted a small batch to try. I also used HONEY ROASTED peanuts, which are coated in sugar & I really think that it MADE this recipe & I also hand-chopped them (keeping them rather large). And, other reviews are right - 10-11 minutes is all this recipe needs. The cookies will look completely unbaked, but they are delicious if you like a soft p-nut butter cookie. This is the only p-nut butter cookie recipe I will ever use!!! THANKS for a great one!!!

Reviewed On: Jun. 11, 2009

One word - WOW! My husband & I both thought this was the best lasagna we had ever tasted, better than in any restaurant too. Made a few small changes: left of the sausage & fennel b/c I do not like them. Used 1.5 lbs of gr. meat instead. Cut way back on the salt it called for in the sauce. I doubled the ricotta, since Hubby & I prefer a loose lasgna. I bought the "no bake" noodles, but I took the advice of other reviewers & let them sit in very hot water for 30 min. For some reason though, I only used a total of 6 noodles in my pan. I also added fresh basil to both the sauce & ricotta mixture (I also added minced garlic to the ricotta). And, I bought one pound of best quality mozzarella, and I just had enough. Also, I do not prefer when the cheese on top gets browned. I like it gooey & melty instead. So, I baked it for 45 min with the foil on & then the last 5 min without foil. Some dripped over the pan, so I was glad a layed a piece of foil underneath the lasagna pan to catch the drips. WILL MAKE AGAIN & AGAIN! GREAT RECIPE!!! Thanks for sharing!

Reviewed On: Mar. 1, 2009