I used a little a less butter and lemon juice and included a bit of white wine and chicken stock. I'm sure the recipe would have been delicious the way it was written, I just can't stop myself from playing around a bit. As for the lumpy cheese issue many reviewers have had....I agree with a previous reviewer that good parm needs to be used (not the stuff in the green can in the pasta isle at the supermarket) I have another tip as well....when you incorporate the parm, remove the pan from the burner before you put it in. Parm will clump up if the heat is too high. Also try whisking it around with a fork when you throw it in. What I ended up with still wasn't an entirely smooth sauce (I don't really think it needs to be, I liked the bit of texture it had) but there were certainly no clumps of cheese to strain out. I will make this again.

Initially I was't too crazy about this. However, I didn't want to give up on it because it seemed that it was your basic rice pilaf recipe (which I love!). I tried it again...but this time diced up a small shallot and threw it in while the orzo was browning (I didn't let the shallot brown, just let it sweat and get translucent) and used chicken stock instead of water and bouillon. It turned out great! This is a recipe that begs to be played with...you could mix in whatever kind of veggie, spices, cheese that you like.

Great stuffing recipe. I'll definitely use it again. Changed one thing a little bit....I cubed the bread and toasted in the oven til a little bit golden and then used 2-3 cups stock to moisten. Out of all our leftovers this will be the first thing finished.

Delicious recipe. I also rub it inside and out with poultry seasoning and a bit more butter before stuffing. Also, in addition to the rosemary and onion, I put a couple of 'whacked' cloves of garlic in, a cut up lemon or orange and then put a couple pats of butter under the skin. Adding a small amount of stock (or water or even white wine) and some root veggies to the pan to roast along with the bird is great too. This is a wonderful, simple recipe that is great to play around with.

UPDATE: 4 years ago I gave this recipe a so-so review. My skills have improved over the last few years so I decided to try them again last night. Fantastic results!! I used Hong Kong style Wonton wrappers bought at a local Asian market and a mixture of water and cornstarch brushed on the edge to seal. I think the cornstarch and water was really the key in keeping these suckers closed. Also filled each with only a level teaspoon of filling. Made about 30 total. Be warned, they are a bit time consuming. But worth it!

I took the suggestions of making more sauce (added more garlic, *fresh* basil, cheese, cream) and last time added a bit (a really teeny bit) of sugar . I definitely recommend trying that. It takes the bitterness of the parm out of the dish. I think you can make it with just about any hearty pasta shape. I've made it with fusilli and farfelle and today am going to try it with pappardelle. Fantastic recipe. My thanks to Stacey and the other reviewers.

Delicious. A million times better then store bought. An easy way to jazz up a salad.

Very sweet and yummy. I also used vanilla ice cream (it really would've been too sweet otherwise).

Fantastic alfredo recipe!! Real parmesan cheese and raw egg are key to a good alfredo. You don't really even need the garlic (although I put garlic into anything I can and it's great in this!). For those who have yet to try true Parmesan cheese, parmigiano reggiano, 'cuz grating it looks like too much work...if you have a food processor or blender, just cut it up into chunks, throw it in and give it a bunch of pulses...out comes finely grated cheese. It's so worth the extra few minutes effort for this sauce. Delicious recipe!!!! Thank you Greg.

Delicious!! One of the cooks at my Dad's restaurant used to make this for me every day when I was a kid. Being very picky, it was one of the few things they could get me to eat. I've ordered chicken scampi in rest. a number of times in hopes that it would be the dish I ate as a kid. No luck....until now!! I will make this again and again. Perhaps try adding a little white wine sometime, maybe a little more lemon and a little less salt. But it's great as is. I actually like the large amount of butter and olive oil sauce it yeilds as it is great over pasta. Be sure to have some fresh Parmesan to grate over the top when serving. Goes great over angel hair and makes awesome leftovers.

Very, very bland...I ended up added quite a bit of cayenne just to give it a little kick. I will not be making this one again.

I started making this salad last summer and now **have** to bring it whenever there is a gathering with friends or family. Everyone goes nuts for it! Before trying it I had never eaten spinach in my life (SPINACH...NUH UH, NO WAY, YUCK!!).But this is hands down the best salad I've ever eaten. I've tweaked it a bit...I often use mandarin orange wedges instead of stawberries. Also, I candy the almonds by carmelizing them with a bit of sugar. I then spread them out on a pc. of wax paper that has been sprayed with PAM. Once they cool, you just crack 'em up and add to the salad. This makes the salad even sweeter so I use a bit less sugar in the dressing as well. YUM!!

I wasn't too crazy about it however, my boyfriend loved it. The bacon cooked up beatufully and it looked terrific when it came out of the oven. I think it was the fontina I wasn't keen on. I might try it again sometime with cheddar. I would recommend using a little salt and a good amt. of pepper on the potato layers.

Delicious!! I used a different (cheaper) cut of meat and it was still fantastic. I think cooking it covered keeps it tender. I will definitely make it again.

A terrific, simple recipe. I love popovers and these were delicious.

Fantastic!! Better than any potato soup I've had in a restaurant and definitely my fav soup ever!! I have done a bit of tweaking to suit my own tastes.... sub 2 cups chicken stock for 2 of the cups of milk, instead of green onions I add a finely chopped yellow onion and 2 cloves garlic that I've lightly browned in the bacon grease. I mash the potatoes a little bit with fork as well, cut the sour cream down a bit, save about half of the cheese and all of the crumbled bacon to top the soup with. It's even more flavorful and think the next day. If it gets too thick I just add a little milk when reheating.