This is really delicious. I quadrupled this recipe, but only doubled the butter. Excellent - thanks!

Excellent flavor and texture combination! I added black pepper only because I can't be without it. Thanks for the recipe!

This is good - serious comfort food. I enjoyed the meatballs much more than the gravy, which was a little bland (but I think its supposed to be). I found myself wanting to add herbs to it, and probably would do more of that next time. As it was, I threw chopped parsley all over everything and enjoyed it very much. Thanks for the recipe!

Very good! I only cooked my sauce for about ten minutes because I like my veggies a little underdone, otherwise made as written. This is a great, easy, lighter alternative to lasagna or baked ziti. Thanks for the recipe!

I made these exactly as written, except I used mozzerella and shredded parmesan because I didn't have any Italian blend shredded cheese. So, I'm eating one in the kitchen while I take the photo... Me: MAN! These mushrooms are gooood! ~ Him (from the other room): I haven't tried one yet." ~ Me: "You will be happy when you do." ~ Him: "MMM! These are the best stuffed mushrooms I've ever had." ~ Me: "Really? She'll be happy to hear that - they're Chicago's. ~ Him: "Delicious!" ~ Me: "I almost don't want to tell her cuz she'll be all full of herself." Nicely done. :D

These are good, if a little tedious to make. I found that the grated parmesan is hard to keep in one place and can keep the dough from sealing, so halfway through I switched to small pieces of Muenster and had a much easier time with the folding and sealing. The parmesan ones obviously had more flavor, so next time I would add shaved parmesan or a stronger sliced cheese - but not the powdery grated stuff. These are addicting, so make them at your own risk. Thanks for the recipe. :)

Avocado and salmon are great together, so it's hard to go wrong with this one. I made the dip as written and I think next time I'll spice up a little more. I baked my salmon tonight - seasoned as written - because I didn't feel like grilling and it turned out great. Thanks for the recipe!

Nice! I totally spaced out on the basil, but it was really good anyway. I used feta instead of blue cheese because it went better with what we were having tonight. Thanks!

Simply yummy! I cut the peanut oil by about a third, and only boiled my asparagus for 1 minute because a like them barely cooked. I love the light simplicity of this dressing - but I can also dig the fish sauce idea and will try it next time. Thanks!

Great idea! I've used sweet chili sauce for years without really thinking of using it for stir-fry (doh!). I cut back on the red bell pepper and onion, and used pork tenderloin because I had some. I also used thin spaghetti because I prefer the texture to rice noodles, and added sesame oil to the mix. This was delicious and super easy - I'll definitely do it again. Thanks!

This is really good as-is, and a great springboard for add-ins and adjustments. The Thai flavors are pretty subtle so if you like your Thai strong like I do, you will probably want to crank them up. I added red curry and threw some lime leaves in while my soup was cooking, and doubled the lemon grass. We had this with cold shrimp and chili-garlic sauce as an appetizer. Oh, I also used canned pumpkin because it's not in season now, but I really wanted to make this soup - it works fine. Thanks for the recipe!

I really want to give this recipe a 3, but my guys loved it so I'm compromising with them by giving 4 stars and whining a bit. As written, there are a couple of problems. First, if you brown your chicken breasts until they are 'no longer pink in the center,' they are DONE; any additional cooking time is overcooking them. I chose to call them done and pour the finished sauce over them, skipping the baking step. Second, there is not enough sauce for 8 chicken breasts. Double it if you are making that many. Finally, I think this recipe is a little involved for the final product. The finished sauce did not bowl me over. It's good - definitely edible, but not something I want to spend an hour making. Browned chicken breasts, bottled vodka sauce, sour cream, and feta would give you arguably more flavorful results in about 20 minutes. Again, my husband and son loved it so thanks for the recipe!

Very good! I think the dough/apple ratio is a little off in this recipe. One pie crust BARELY did four apple halves at my house. Also, be sure not to wrap your apples too tightly (like I did) because the apples will blow a little when they cook. The cinnamon sauce was perfect for me, not too icky-sweet. Thanks for the recipe!

Very good! I made the marinade as written. You will likely need a little more cooking time than stated. I highly recommend increasing the marinade ingredients by 50%, then reducing your reserved marinade to a syrup consistency in your saucepan while the meat is cooking, and drizzling over it when served. Yum. Thanks for the recipe!

Very nice. I made this with flash frozen green beans and it turned out great. Thanks!

Awesome! The skins keep the onion from falling apart while cooking, and are easy to remove at the end. My only recommendation would be to wait until the onions are finished to add any desired salt. The chicken broth reduces by quite a bit - mine were VERY flavorful without additional seasoning, and would likely have been too salty for me if I had added it before cooking. Thanks for the recipe - a definite keeper!

I love the idea and the name of this a lot more than the recipe as written. The broth is going to be FAR too thin if you make it as written, you will need to double the flour (at least) to get a good, velvetty texture. I ended up increasing all of the herbs to at least one cup. Cooking the herbs/spinach for 30 minutes is extreme overkill; they really only need to be cooked long enough to soften and let the flavor out - 15 minutes, tops. In the end, this was a very servicable appetizer soup, but I think the idea could be put to much better use than this recipe. Thanks for letting me try it!

Excellent. As a Northwest native, I'm not overly fond of tilapia and other freshwater fish (though it does hold up beautifully to this tpe of cooking), but I bought a whole bunch of it on sale so I was looking for a recipe to use it in that might make it more appealing to me. This one works. I had a hard time finding sumac, so I gave up looking. I read on the internet that, while there is no really good sub for sumac, lemon pepper would be an acceptable exchange, with paprika for color, so that's what I did. I followed the rest of the stew instructions except I doubled the artichokes and used red bell pepper along with the green. When finished, the broth was delicious but a little too sharp for me, so I smoothed it out with some chicken broth. I made boxed garlic and olive oil couscous as the accompaniment. Thanks for the recipe - I'd also like to try it using cod or halibut. :)

Great potential - way too much liquid as written. I cut my milk back to 1 1/2 cups, to keep a good texture on my soup. I definitely think 4 cups would kill the consistency, color and flavor of the asparagus. I love the recipe otherwise, so it's hard to give a less than glowing review, but I don't think this will come out all that great if you make it as written. Seasoned as written - love the dill in this. Thanks for the recipe!

Very easy - and good potential. A few problems I had: First, the failure to find the garlic-herb cream cheese (looks like most of us can't find it, what's up with that?). I used the chive-and-onion blend, and added garlic, basil, and parsley. The sauce is WAY too salty and thick as written. It works out okay when more milk is added, but still too salty for me - so I would use plain cream cheese and add the herbs and garlic myself, rather than using the prepared spread; I don't think any addition sodium is needed with the bacon in the sauce to season it. It's still an easy way to make a decent sauce, so the idea is worth trying. Thanks!