As is not close to a 5 star. make a few changes and it could well be a five star recipe. Something I learned from the Italian wife of my brother, while sauting the onions and peppers, added the tomatoe paste and cook it till it starts to gets dark. This will add a great deal of charater and flavor to the finished sauce. I also used only freash herbs. I add the basil and oregano during the last 15 to 20 minutes of cooking because the herbs will have their flavor cooked out if left too long; this way the herbs will still have that bright fresh zing to them.

Reviewed On: Nov. 16, 2009

What is it with potatoes in a Chicken Pot Pie? The addition of poultry seasoning is a must. I used just over a 1/4 teaspoon of , but I also added Savory. This really enhanced the flavor of the slow roasted herbed baked chicken I used. Instead of boiling the carrots I added them to the saute first then the onion and celery, a classic mirepoix. I added a bit more butter then the flour to make the roux. I also added 1/4 cup of white wine. I did away with use of a bottom crust and just used a top crust. It was an outstanding pot pie. I have also used a puff pastry to top the pie with great success. To me the greatest thing about Allrecipes is that I can find great starting points and then run with them. Saves so much time rather than trying to creat from scratch. There are a lot of real good people and cooks on this site, my love and thanks to you all.

Reviewed On: Nov. 15, 2009

THESE ARE GREAT COOKIES!! Because I am a big fan of spices I added AllSpice to the mix also. I also add 1/2 teaspoon of cinnamon to the glaze for an extra zip. Has anyone tried to use this dough to make a loaf of pumpkin bread instead of the cookies? I have also been thinking of trying to bake in a bundt pan and add some chinesse 5 spice to the glaze. Bet that would turn out great also.

Reviewed On: Oct. 27, 2009