Really good! The only change was using breasts instead of thighs because I had them. Now that I've made it, I'll use more spice next time, as others suggested. I served it over couscous with peas, which I know was crossing cultures, but it was delicious and the peas added some good color.

This was verrry good. I only had a half pound of shrimp, but kept other proportions as written. It was a Lenten meal so I used veggie broth and used less pepper. Loved it. Next time I might use more lemon juice, but really it's quite delicious. Thank you for the recipe.

I've finally been cooking long enough that I can spot a likely winner just by reading the recipe. This is a keeper. I only did two things differently. First, I did not put oil in the pan because I knew the sausage had enough fat not to need it, even in stainless; I just preheated the pan really well. Second, I used half and half instead of cream and that worked well. And I had time to let it simmer several minutes longer. Just super. Thank you!

I used wheat pasta too and it was a good combo. I halved the pasta and clams, and the juice in the can was enough. This wasn't the best white clam sauce I've ever had but it was certainly fast.

This was very good. I used Ro-Tel chunky tomatoes and boneless breasts, and it was fine. Thanks for the recipe.

This is a keeper. It's every bit as good as a tagine I make, which takes much longer and is more involved. Only changes: no zucchini and almost no salt. Don't forget the lemon juice! It makes it sparkle. (next time I might add a wee bit of mint at the end, like my other recipe, but really, this is superb as is.)

Simple and flavorful. It would probably overpower delicate greens, but with the assertive ones, especially arugula, it's wonderful.

The only reason I'm not giving this 5 stars is because I was forced to make significant changes. I thought I had ground turkey in the freezer, but I didn't. So I made it with hot Italian turkey sausage, which I crumbled in the pan. Because of the spice, I left out the brown sugar and green peppers but I did use the other ingredients, including chili sauce, worcestershire and the cumin. OMG. Sooooo good. Since I had a sort-of Italian thing going on, I used shredded mozzarella at the end. Oh, one more thing: I did this all in one pan on the stovetop. I can't wait to try it as written, but with gr. turkey instead of beef. I'm sure it'll be great!

This was pretty good. It's moist and easy as can be -- sort of a cross between a cake and a quick bread. I agree it doesn't need the glaze, although I used a bit. I think the crumb would have finer with only one leavener. If I make this again, it'll be with just baking powder. I can taste the baking soda.

I had some ham to use up but didn't have 11 hours, so I made this on the stovetop. I didn't alter any ingredients, but did sautee the veggies in a bit of olive oil first. Delicious...and the kitchen was so fragrant!

These are so delicious and simple. I had to omit the nuts b/c of allergies and used juice from the zesting orange in place of liquer. Other than that, no changes. I did not have to add flour; I weigh my ingredients and used a total of 280 grams of all-purpose (Gold Medal).

A quick, simple delicious lunch for a cold day. I've made it as written and with vegetable broth and it's super both ways. Cheese/garlic tortellini adds some flavor. BTW, I don't bother defrosting the spinach. It thaws and cooks in the pot.

I tried this exactly as written and it was moist and delicious. Thanks for sharing the recipe.

I've been making these for several years now, and they never disappoint. I use local wild blueberries in the summer and they're amazing! One change: I make them in a muffin tin with only 6 (large) cups. They need 28-30 mins in my oven, with 10 mins cooling in the tin before turning out.

I've been making these for years now, and finally had to say how wonderful they are. My New England friends say they're the best ever.

Instead of making more sauce, I made less pasta. I used a box of Ronzoni's Healthy Harvest rotini (13.25 ounces) and it was the perfect amount for the sauce and cheese mixture. However, even with some herbs added, the sauce had no depth or brightness. I can't remember the last time I used tomato sauce...I use diced or crushed tomatoes out of season...and that real tomato flavor and brightness was very much lacking. I added a splash of dry white wine and a few red pepper flakes, which helped. If I make this again (doubtful) I'll use tomatoes and let the sauce cook down. Also, I left the parm off the top...it has plenty of cheese in it already.