This was a great starting point. My family is vegetarian, so I made the sauce with veggie crumbles. I also used heavy cream in place of the sour cream. I added fresh basil, dried oregano, and fresh garlic to the cheese mixture. We all loved it and there will be some great leftovers. My 9 year old is very excited about her lunch at school tomorrow! Now that's a recommendation.

Excellent.

I still have some tweaking to do to get this recipe into rotation at the Recipe house. Good, but not there yet.

Excellent! I made this with diced turkey tenderloins, doubled the recipe, added some cayenne, minced garlic, fresh cracked black pepper, and used fresh sliced mushrooms and shredded carrots in the sauce. I marinated the raw turkey chunks in the sauce (in the fridge) for an hour and then baked the dish, covered, for one hour at 250 degrees F. I then raised the oven temperature to 350 degrees F, recovered the casserole, and baked for another 30 minutes. The turkey tested at 150 degrees F, so I put the topping on the dish and continued to bake it, uncovered, for 10 minutes. then I let it cool for 10 minutes and served it.

Excellent with the coconut milk.

Everyone loved this recipe. I added lil smokies, but the meatballs went first by a long shot.

My family did not like this sauce at all. The tomato paste gives it a strong metallic taste.

These are the best pancakes I've ever had or made. I put 1/4 cup of sugar in so we don't have to use syrup.

Quick and easy and my 8 year old loves it. I added some nutmeg and some cottage cheese, 1 more egg and some cayenne.

This did the trick for quick and easy, but it wasn't very rich even with 2% milk.

The cubed cheese is my family's favorite part of this recipe. I grate carrot, celery, and zucchini plus add some chopped onion to the meat. I also add a few dashes of tamari. Excellent.

Not great at first. I added crystallized ginger and lemon juice and it was ok. I mixed it with some aloo gobi and it was FANTASTIC. Needs some futzing, but we will make it when we make aloo gobi because they are fantastic together.

Really great flavors. I haven't had this soup in years and I was so happy to rediscover it here. I used vegetable broth and added the 1/2 cup of quinoa. Excellent vegan soup.

This was so good that my husband made a batch to freeze the same day I made it for us the first time. Loved it!

This was very good. I used frozen spinach and pressed the extra liquid out. I also used green onions and added nutmeg, cayenne, and adobo seasoning. This is going into regular rotation at my house.

We love this rice. I use vegetable broth and fresh garlic, but this is still consistently great.

Good golly, that is some incredible sauce! The yogurt is a must and I tripled the capers. I saved the jalapeno to be sauteed with the fish and I cut back on the cayenne for my 8 year old. Let it sit for at least two hours before you serve and watch folks find excuses to sop it up.