I made this recipe in two 9-inch pie plates and they turned out perfectly. I sent them off with my husband to his job and between four guys both cookies were gone in an afternoon. Definitely a keeper! And this is the only way to make cookies if you can't find time to sit around waiting for different batches... plus then you get an awesomely huge cookie!

Reviewed On: Sep. 26, 2009

This really is the best lasagna ever! I made a couple of minor changes: I used only tomato sauce instead of chunk tomatoes because my husband doesn't like them. I added nutmeg to the ricotta mixture and 1/2 cup extra meat sauce with each layer. I didn't add any salt and the finished product certainly didn't need it. I've always been intimidated to make lasagna because most people are so partial to one recipe, but this recipe seriously impressed my husband, friend and in-laws at dinner tonight. We didn't have any leftovers! Definitely use quality ingredients: fresh parsley, good ricotta (I used Bel Gioso and loved it), real mozzarella (Frigo doesn't cut it), and fennel seeds all add a perfect blend of flavor and texture. Delicious!

Reviewed On: Sep. 26, 2009

This is an incredible fettuccine alfredo! Next time I'll make the sauce a bit thinner because it thickens a lot when it cools, but this is only personal preference. I added fresh thyme to the chicken and a couple extra cloves of garlic. It's delicious as it is, but next time I think I'll try some kalamata olives and/or capers to give it a kick. Delicious!

Reviewed On: Sep. 22, 2009