I really didn't care for this dish. It was a little too bland for me, even with doubling the spices.

Nobody liked this dish. It was too sweet, it looked odd, and it was grainy. The ground nuts gave it a weird texture, and nobody could stand to eat more then a few bites of it.

This recipe is wonderful! I sautee the onions in the butter and bake the potatoes the night before, but otherwise I keep everything the same. Sometimes I have to thin it out by adding a bit more milk at the end. Since I love salt and pepper, I add mine to the bowl instead of adding more to the pot.

This recipe is wonderful, after a couple of tweaks. I saute zuchinni, red bell pepper, salt, and red pepper flakes in olive oil, then strain the liquid from a can of diced tomatoes and blend the basil into it. Then I add the tomato/basil mixture and the reserved diced tomatoes to the pot and simmer for a little bit before tossing it with linguine. It turns out wonderful! I have tried it with shrimp and scallops, but I prefer it this way - just vegetables.

This is a wonderful dish! Instead of using a marinade, I make my own with olive oil, white vinegar, garlic, and Italian seasoning. I use two pieces of thin cut chicken breast instead of slicing a regluar breast in half, I double the amount of provolone, keep the same ammount of basil, leave out the tomato, double the amount of bacon, and leave off the parmesan. I cook it on a rack set over a baking sheet so that the bacon will crisp (instead of cook in the juices).This tastes especially good with "Pasta with Scallops, Zucchini, and Tomatoes", found here on this site. EDIT: I've made more changes to this dish since I first made it. I now marinade thin cut chicken breast in Italian dressing overnight, drain it, spread basil pesto on the insides of the chicken, lay double the amount of provolone (smoked provolone is best, yum) on one slice of chicken, top it with another slice of chicken, and wrap it in double the amount of bacon (first lengthwise, then widthwise, then lengthwise again to remove the need for toothpicks). The basil pesto makes a huge difference and really enhances the taste of the dish, and the more fat the bacon has in it, the better. It seems to soak into the chicken and leave it extra tender. Everyone LOVES this recipe!

I made this for a family dinner, and nobody ate it after sneaking a first taste off of the platter. I did as others and placed it in the crock pot to simmer. It turned brown, and once out of the pot it began to dry out quickly. By dinner time, it looked like beef jerky and it tasted like a clove.