This was so delicious and so easy. I agree that the photo doesn't look appetizing, but it tastes great. The recipe as called for would have been very good, but I added some garlic and trinity mix to the turkey while it browned, just as a matter of personal taste. I love any kind of bean, so I didn't cut back as others recommended. Can't wait to have it for leftovers tomorrow. It was cooked through and the cheese was melted well before 30 minutes -- an added plus! Thanks for this one.

Good and easy -- what could be better? I think the recipe as is would have been just fine, but I used ground turkey instead of beef, added some frozen okra (it added an excellent flavor) and used some of my favored seasonings while browning the turkey. A little bit of Crystal hot sauce was a nice finishing touch. Great!

I like a tall sandwich as much as the next person, but this was the Eiffel Tower! I followed the recipe to the letter, except for using rye bread instead of French. I tried cooking all 4 in a huge wok-sized skillet, but had to throw 2 away, for lack of room. How do you flip a sandwich that is so tall? We had to eat them with a fork. Still, it tasted good!

This was very flavorful and tasty. I served it on toasted multi-grain bread and it was delightful. But, be warned, the recipe calls for WAY too much mayonnaise. I had doubled the recipe, so I doubled erything else but only added about 50% more mayonnaise, and it still came out looking like it would be a mayonnaise sandwich. I had to add a third can of tuna to thicken it, yet it was still heavy on mayo. Use about 1/3 or less of what the recipe says.

You leave yourself open to criticism when you call your recipe the best ever. This isn't the best chicken ever -- it isn't even in contention. I added lots of extra seasonings, but it still was barely average. Sorry, thanks for the submission, but this one I won't try again.

Very little to say -- this was one of the best salads I've had in recent memory. Thanks for sharing.

This was good, but not much different from the way I usually do lima beans. I've never met a bean I didn't like! I have to take issue with the reviewer who preached to southerners. The reviewer painted with a very broad brush. Yes, there is obesity among many southerners as with other parts of the country, but a very large number are fit and watch what they eat. Some, unfortunately, cannot afford to eat healthy.

This was an excellent salad. I used one bag of spinach and one bag of baby arugula. I poured too much oil on the greens, but that was my fault. The arugula added a nice touch.

This was disappointing, considering how much I paid for sea scallops. Not restaurant quality, even though I followed the helpful suggestions. Definitely DON'T cook this on high heat! I served it over pasta, but there wasn't any sauce to put over the pasta.

What a great recipe. I'm no chef, and I'm amazed by the confluence of ingredients to make this so good. As other people did, I added lots more seasonings. I also used trinity mix (onion, bell pepper and celery) in place of just onions. I used low-fat milk in place of the dried milk and water. Very importantly, I pushed myself away from the table after one serving, even though I could have gone back for more.

This was good. I added too many extra seasonings to mention, but what I liked was that it was tasty and not too filling. For health reasons, we're trying to avoid the cream of whatever soups, and this filled the bill.

Before I mention how delicious this recipe is, a word about yellow rice. Here in Florida, yellow rice is almost a staple, but if you can't find it, just mix some saffron or saffron seasoning to the dry rice -- there is your yellow rice. I always have to thank the reviewers. Based on their suggestions I seasoned the chicken with Beau Monde, salt and pepper and garlic, and cut the chicken into pieces after browning, and didn't dredge the chicken in flour. I omitted the cayenne; we like spice, but it doesn't like us. I also added cumin and a small amount of curry powder. I used a trinity mix from Publix (onion, green peppers and celery) instead of just chopped onions. I think they call that the "holy trinity" in Louisiana cooking. Wonderful! I listed it as a favorite in my database.

This was good, but having looked forward to it all day, it didn't quite live up to expectations. I seasoned it a little bit more with Beau Monde, coriander seeds in addition to the cilantro, cumin, garlic and onions. Otherwise I followed the recipe as written. I can't say I was disappointed with it, but I had hoped for a meal that would really "pop."

Juanita, this was an excellent dinner on a hot mid-summer's day in Florida. We had Wasa bread and assorted melons to accompany the salad and made it a meal. But I have to say thanks to the "most helpful" reviews as well. I added cilantro, water chestnuts, used rice wine vinegar and olive oil, etc., and the results were great. Since there's only my husband and I, I'll halve the recipe next time. This is a keeper.

Excellent -- my spouse said it was "off the chain," meaning very good. Like others, I used wine in place of milk Also I seasoned the chicken with onion powder, garlic powder, black pepper and Beau Monde seasoning before cooking. I'll do this one again.

I'd like to give this a 5-star rating, but other than the cottage cheese and a slight difference in layering, how is this different from the classic Mueller's recipe I've been making for 30 years? I could eat cottage cheese for 3 meals a day, but I can't imagine using it in lasagna, so I used ricotta instead.

Wonderful dish. I added some garlic, but otherwise followed the recipe as is. Compliments!

This recipe was excellent. I followed some of the helpful suggestions and put part of the ketchup and brown sugar on top and added Worcestershire sauce. Otherwise, I followed the recipe to the letter. Very good.

Very good. I've tried to get a crispy duck like my favorite Thai restaurant, but this is the one that comes closest. I read the reviews and added garlic and other spices, and left out the butter completely. I also used just a small amount of kosher salt in place of the salt. Kudos to the reviewer who mentioned juniper berries; I've used them with a standing rib roast before, and they add a great pungent taste to the rub.

This recipe is wonderful. It's in my favorites list. I followed the advice of others and reduced the amount of butter. I also seasoned the chicken (I used boneless, skinless breasts) with Beau Monde seasoning. Honestly, I don't work or have any stock in Spice Islands, but everyone should have Beau Monde close at hand as a salt substitute, or seasoning. I used Dijon mustard, as I much prefer it over yellow mustard. Compliments to the chef!