Yes, this IS the world's BEST lasagna! We made the tomato sauce from our own garden tomatoes (18 tomatos blanched, peeled and seeded) and fresh herbs (basil, oregano, sage and parsley approximately 5 TBSP) and added all other ingredients, minus the crushed tomatoes and the tomato sauce. The ending result was fabulous. The taste was so fresh. I want to make this again before the tomato plants have withered away, but next time I will make an extra one for the freezer. Such a wonderful recipe. -Oh and a tip for speeding up the process, use the NO BOIL lasagna noodles. They worked great! Thank you for a truly amazing recipe!

These turned out pretty good, but the cooking time was a little longer then called for and we had to flip them in order to get them crisp on each side, but the flavor was good. My husband thought they could use some garlic, so I may try that next time. I definitely will make again, but will add the garlic.

This recipe makes fork-tender pork chops that are out of this world, however the gravy is lacking a bit. I will make this again, but I will try a different gravy next time. Maybe take the advice of some of the reviews and add garlic and fresh mushrooms to the gravy.

I followed the directions for the most part, however we had some fresh mushrooms that we needed to use up so my husband sliced them with some onion and garlic and sautéed them in a bit of butter. When they were almost done he added about 2 TBL of white wine and deglazed the pan and let it cook until it evaporated and then we added them to the gravy. I doubled the gravy recipe, but not the meat. I used 2 lbs of ground beef. These patties were absolutely the tenderest patties I have ever tasted. They held shape in the pan pretty well, but they fell apart on the plate and I was totally okay with that because they tasted amazing. I served them over a bed of egg noodles and the gravy with the falling apart patties was out of this world good. This will definitely be in my monthly recipe rotation. Thanks Denise!

I followed the directions for the most part, however we had some fresh mushrooms that we needed to use up so my husband sliced them with some onion and garlic and sautéed them in a bit of butter. When they were almost done he added about 2 TBL of white wine and deglazed the pan and let it cook until it evaporated and then we added them to the gravy. I doubled the gravy recipe, but not the meat. I used 2 lbs of ground beef. These patties were absolutely the tenderest patties I have ever tasted. They held shape in the pan pretty well, but they fell apart on the plate and I was totally okay with that because they tasted amazing. I served them over a bed of egg noodles and the gravy with the falling apart patties was out of this world good. This will definitely be in my monthly recipe rotation. Thanks Denise!

I love the concept of this recipe. We had a barbecue and made WAY too many hot dogs and had a ton leftover. By day three we were getting pretty hot dogged out so I needed to do something different with the leftovers and came across this recipe. I didn't have any corn bread mix on hand so I made the Sweet Corn Bread recipe by Virginia Hanker from this site. It was easy and turned out delicious! Thanks for the great idea. I wonder why I never thought of it?

I was so impressed with this recipe. It was a breeze to put together and the outcome was so good. My husband and I thought this was one of the better pasta dishes we have had in a long time. The only thing I did differently was I added more peas than the recipe called for and extra crushed red pepper because we like more heat, but other than that, we followed the recipe. We will make this a staple in our house. Thank you for the great recipe, Angchick!

HOLY WOW this is good rice! I wish that I could give more stars. I have found a recipe so good I will never look elsewhere for a Mexican/Spanish rice dish. The fresh ingredients are so tasty in this. My only suggestion to anyone who would like to make this is to do all your chopping/slicing/dicing before you actually start the sautéing of the rice; otherwise you may burn your rice. We have made this twice in the past week because it is just that good! Thank you for sharing this wonderful recipe.

We love this recipe! I wouldn't change a thing. It can be hard to make if you do not have a spaetzle maker, but I am ordering one so the job is easier next time! You need something with really large holes. Typical colander and cheese graters do not work well. -this recipe goes great with the jagerschnitzel recipe from this site published by DSPIRAL73.

EXCELLENT!! I had the butcher slice 1/2 inch pieces of Pork Sirloin Chops. This dish is so good as is! I will make this again for my Oma this weekend. I think she will enjoy a taste of home. Thank you for a delicious recipe.

If I could give this more stars I definitely would! This dish is absolutely fabulous. The sauce is to die for. One recommendation I would give to anyone thinking of making this is DOUBLE THE SAUCE! It is great to have extra to serve over rice, noodles, potatos or whatever. I will be adding this into my normal rotation of recipes. Definitely something we would eat often.

Yum-Yum-4-da-Tum-Tum. These were great! The only change I made was I added a tsp of lemon zest into the cream cheese mixture. I also cut the sugar to 1/2 a cup for the cream cheese mixture. Delicious! We tried them warm and thought they were too rich, but they were much better after we chilled them. The great thing about this recipe is that it is so versatile! I need to make these again!

We just returned from a trip to Sweden in August and the family we stayed with picked wild Chanterelle mushrooms and would make wonderful dishes out of them. Since we've returned home, we have missed the delicious dishes from Sweden. My husband bought some fresh Chanterelles recently and he wasn't sure what we should do with them so I came to allrecipes.com and found this unique recipe. The finished product holds up nicely (like a meatloaf) and has a wonderful flavor. I am giving it 4 stars because the salt was just a little over powering. The ham probably adds more salt to the dish so maybe try cutting the salt down to just 1 tsp. I will post a photo as soon as I download them from my camera. Thank you for a delicious recipe.

This is definitely a keeper! My husband absolutely loved this recipe. The gravy is delicious. I didn't have any cooking Sherry though so I substituted Cream Sherry and it really gave the gravy a nice flavor. I over cooked the hamburger steaks so they were a little dry, but that was MY fault. Next time I make them, which will probably be next week, I will not cook them as long and I think I will not use as lean of a hamburger meat. Thank you for a wonderful recipe.

I will discribe this dish in one word - aphrodisiac. ;)

These are FANTABULOUS!!! We served strawberry shortcake at our 4th of July celebration and made these shortcakes. We served 28 people and everyone was saying how good it was and several people asked for the recipe. Grating the frozen butter was a pain, but I think I will try a different method next time. I have a grater attachment that goes to my food processor... I will give that a try next time (Wow! how lazy am I?)

My husband made this recipe for a big family get together and everyone loved it. The fresh herbs play a huge roll in this, so do not use dry herbs. I will use this marinade again and I think I will try it on other things too... like chicken. YUM

Nice presentation. I liked this recipe, but I think that the oregano flavor didn't go so well with the ham. Next time I make this, I will try it without the oregano. The only thing I changed in this is recipe is I substituted TVP (textured vegetable protein)for the bread crumbs. -we are watching our carb intake.

If I could give more stars, I would! This recipe is by far the easiest Hollandaise sauce recipe I have ever made. I like being able to control the spice in it too. I use Rooster Sauce(find it in the asian food section isle) and I like to have extra heat so I add a little more then the recipe calls for. Delicious recipe. I have made this and drizzeled it over steamed asparagus and on top of brussel sprouts as well as eggs benedict. Don't let the simplicity of this recipe fool you, it is absolutely fantastic!

We didn't care for this recipe. I think the concept is great, but the pesto seemed to ruin the salmon for us. I may try this again, but not with salmon or pesto maybe with chicken and swiss cheese and prosciutto. -I would rather barbecue my salmon with a little EVOO, Sesame oil, sea salt and lemon pepper then ruin it with pesto. I followed the recipe and cooked it 15 minutes longer then the recipe calls for and the pastry still was not fully cooked and I used the suggestions of others and rolled it out to be a little thinner. Not sure why it didn't cook all the way through. It looked done on the outside and everything else was done, but the pastry was not. Sorry for the bad review...