For the time and effort that went into this, I wanted it to knock my socks off. It was okay, just not sensational. It made a nice looking presentation. We served it around labneh with triscuits. I liked it, but it didn't hold a candle to our usual roasted olives, grapes, and goat cheese appetizer, which comes together in minutes. Also, as a side note, when selecting your figs, I'd opt for the green variety to make a more visually appealing dish.

I left the sugar as is for the recipe because I like things sweet, and because I wanted to try the original before altering. That said, there is WAY TOO MUCH sugar in this recipe! Also, I had to cook for longer than the recipe said (just about an hour) to let the bready part rise up and crust over. That might be my fault though. I mixed the flour mixture in advance and refrigerated it so it could travel to a friends and be assembled easily there. It's probably that that upset something in the self-rising flour. I will try this again, with a fraction of the sugar. It was yummy, just unbearably sweet.

Really delicious soup. And wonderful to have something different. I added a pound of crumbled ground chicken (ground lamb would also be a nice addition, if you like lamb), a 4oz can of sliced black olives, and then served with feta on top. Really dynamic flavors here. This will become a staple in out house. :)

This is delicious. I made it exactly as the recipe said. My notes now that I've vetted the original recipe: 1) The potatoes did not cook in 30 minutes (which I should have known, but was trying to trust), so in future, I'll know that it will take longer, or I'll nuke them a bit before adding them to the soup. 2) I had to add far more flour than the recipe called for to thicken the soup. I lots track, and just kept adding in small batches until the soup thickened properly. All that aside, this soup was restaurant quality. Really fantastic, and I'm planning to make a bunch and freeze, and also to serve a large gathering with this soup soon. :)

This was SUPER easy, and really yummy. I made it with leftover turkey meat, and even my 4yo who deplores casseroles gobbled it right up.

I tried sauteeing this in the pan, but it turned crispy instead of wilting. Next time I will steam first. The flavor was ok, but the crispy texture was awful. I couldn't even eat it.

Didn't change a thing, and they were perfect! I read the reviews, but didn't note any bitterness associated with the cream of tartar.

Excellent soup. DH forgot to add the carrots, but it was fine without. Next time I may pre-cook some tortellini or orzo and add it to the pot for a variation, but it was quite good as it was.

I scaled this recipe to serve 4, added three bullion cubes (just sitting on top of the roast). Put baby carrots and fresh green beans in the bottom of the pot with the roast on top. It was soooo good. My sister served me pot roast the first day I came home from the hospital years ago after giving birth. If you've ever given birth, you know that food eaten immediately after is the best food EVER. I've tried to make a pot roast live up to that meal ever since and never have. Finally, this recipe did it. YUM!

I found this recipe by searching for a different way to use up my leftover ricotta. I should say that I'm not generally a baker, so that plays into my experience. I had to add 2c of flour to get the dough a consistency that i could roll it out. As a result, my gnocchi were kind of dense and the flavor was bland. But I don't know how I could have made the dough rollable without the additional flour. Perhaps if I had drained the Ricotta as another reviewer wrote - I considered it, but my ricotta looked on the dry side, so I skipped it. So, not a recipe I'll make again.

WOW! What a standout recipe. I made this for dinner Friday night, and it was so good that I changed my dinner party menu for the next might just so I could include this dish. I followed the recipe exactly, except that I sauteed the sage with the shallots. Even my husband who doesn't like sweet potatoes ate them (though admittedly, he's not raving the way I am, but he liked them well enough). Really terrific.

My husband loved this, and he's not a fan of acorn squash. I thought it was very good, and a great variation on the norm. I served it as a serve-alone meal, and in hindsight, should have served it as a main course with sides. It was a bit too much of the same flavor throughout the whole meal. I thought it needed something to offset the flavors - maybe some broccoli served on the side with a salad.

EASY and fabulous! Served this with a Zuppa Toscana recipe and a goat cheese appetizer. It was delicious. And I couldn't believe how easy it was. We didn't do the mozza step - just put a bowl out and let people spoon it over their bread. We used a homemade pesto bread instead of the baguette. Completely terrific.

I was excited to try this recipe, as I love restaurant lettuce wraps. It was okay, but not as good as I had hoped. I have to admit that the radishes I had were complete duds, lacking any flavor at all, so that might have made a difference. I had planned to follow some of the suggestions of the other reviewers, but cooking duties fell to DH for the evening, and he went by the recipe. Definitely, fry the meat and crumble it without making meatballs. We had the meat balls, and it made eating the wraps difficult. Also, I'll probably mix some of the soy/ginger sauce in with the meat mixture next time. Lastly, our market didn't have bib lettuce, so we used boston and it was too weak to accommodate the meal. We'll try this again with some variation on the original recipe.

I tried this recipe for its simplicity and it's five-star rating. The simplicity proved true, but the rating not so much. It wasn't bad by any means, and I might make it in the future when I'm in need of an easy recipe to leave for the baby-sitter. But I've come to expect five-star recipes to be near restaurant quality, and this one was lacking in flavor. It tastes exactly as you'd guess a tomato soup sauce would taste: like tomato soup, which isn't bad, but doesn't knock my socks off either.

Made it exactly as is. So very good. Even hubby loved it and he's not a fan of cabbage. The barley totally makes this recipe great, so don't skip it. After we'd all eaten, there wasn't much broth left, so we added more for leftovers the next day. I agree with a previous reviewer that serving it over pasta is unnecessary.

This was a good and simple idea for a different spin on cube steak. I'm not a cube steak fan, and it didn't miraculously turn me into a fan, but it was better than I've had it other ways. I did like how the steaks were cooked first and then the sauce spooned on after they were mostly done.

I couldn't eat more than three bites. The cream cheese was overpowering, and everything else was just bland. I did add garlic and onion to the turkey along with paprika, but it cheese sauce was just too rich to taste anything else.

I've been making this recipe for so long and I love it. My only complaint is that the tortellini do absorb too much of the broth. It never occured to me to cook them separately and add them to the bowls. Great tip!

This was super easy, delicious, and looked great on the plate. And it's healthy to boot! We'll definitely be making this again.