The name of this recipe says it all! Nothing flashy about this recipe, but they work out great everytime.

This was a very nice soup. Simple and tasty.

SOOOOO GOOOOOD! I usually alter recipes to suit my taste, but didn't change a thing on this one! I have tried it with both beef and turkey and enjoyed both equally.

This was surprisingly good for how simple it was. I used plain panko crumbs and added some italian seasoning. I also pulled the cheese strings apart a bit and they melted up great. Thanks for the recipe.

This was really good! My husband and I really enjoyed the flavour combination. I did make a couple of alterations to suit our taste by increasing the sugar to 2 tsp and the curry powder to 4 tsp and decreasing the chili paste to 1 tsp. I also substituted cauliflower and spinach for the bok choy. Also, I followed other reviewers suggestions and fried the tofu prior to putting it in the curry. It was great!

Really good! Easy too! I've made these twice and will keep this one in my recipe box. I added some bread crumbs because I found the mixture was a little wet. Great flavour.

Love, love, love this marinade. I really need to try it on other meat/fish as well. Followed the recipe exactly except I seriously reduced the amount of olive oil...for me it just wasn't necessary. The flavour was incredible! Have done this twice now...this is definitely something I would make for company.

This was an awesome soup! I used Italian Turkey sausage because I'm always looking for ways to lighten up recipes. I also added an onion when sausage partially browned and upped the garlic to 3 cloves and added some oregano with beef broth, etc. Really good, will make it again.

I really like the idea of this recipe, it's a different way to make chicken and that is always good! I half it and make it for two. I have made it twice now with the following alterations. To lower the fat content, I use two Tbsp of light margarine. I use one Tbsp to brown the chicken, then remove from pan. I add the other Tbsp and then saute garlic, mushrooms and a shallot. Even though I half the sour cream I still use 1/4 cup of sherry. When cooking, I used a cast iron fry pan to brown everything and then just put it straight in the oven. I also covered the pan with tin foil to keep in the moisture and took it off for the last 5 minutes. I only cooked the chicken for about 35 minutes. This recipe is very tasty and still easy enough to make on a weeknight.