I'm giving this five stars although at first I thought that it was too spicy. I scaled the recipe to accommodate a huge can of crushed tomatoes that I needed to use up (hence my search for a tomato sauce recipe). Although I doubled the recipe and still added extra tomatoes (64 ounces instead of a mere 56) it had a lot of bite. Yet, I can't stop eating it, and my husband, who doesn't crave spicy foods, likes it too, and says it is not too spicy. This is a good sauce in which to add those things that you want to get rid of. I added a rind from a wedge of romano cheese, and let it simmer quite a while. And, as good as it is, I had some heavy cream that needed to be used up, so I added 7 ounces of heavy cream to a double recipe of this sauce. Very good, and I imagine it will be even better with pasta!

Fantastic. We used bone-in thighs with the skin. We didn't have any parsley so we substituted the dried parsley for dried Italian spice blend. The sauce, with its figs and lemons, was fantastic. My husband, who claims to not like figs, enjoyed this immensely. We removed the chicken from the roasting dish and then returned the sauce, figs and lemons to the oven to reduce. Don't peel the lemon if you do this, as the entire lemon is delicious and edible. This is something that we will definitely make again, probably for dinner guests. Simply wonderful.

Oh my! This was so good. I followed the recipe exactly with the exception of accidentally using two LARGE 28 oz cans of tomatoes instead of the 16 oz cans. Instead of penne, I used mafalda pasta. In spite of the extra tomatoes, it was a delicious dish. I didn't drain the tomatoes and so allowed the sauce to simmer a little longer. The original recipe states that it makes four servings but we found it to be more like eight servings. If the calorie content is daunting, keep in mind that the serving size is huge as written. This is definitely something to keep in mind for a dinner party. Also, if you have a loved one who can't eat onions, this recipe is perfect.

This is definitely a good soup, but it needs just a touch more flavor. I may add a small can of green chiles. I agree with another reviewer that the purpose of the soup is for weight loss, so if that is why you are making it, be careful what you add. Important to note is that this recipe makes a TON of soup. I used a 10 quart stock pot and the vegetables came to almost the top of my pot! Be sure to use a large pot. The recipe states 15 servings, so as I made it, each serving is over 2 cups. Seriously, this made a lot of soup.

This is a very good recipe. Whoever said that it is forgiving was right. I used what I had on hand: Bleu cheese instead of Gorgonzola, pureed tomato instead of the tomatoes and tomato juice, and I accidentally added twice as much plain 2% milk instead of the milk and cream. It was delicious regardless. I blended about half of the soup, then added it back to the pot for a nice, smooth soup. I would serve this to company. My husband thinks it would even be good tossed with some pasta. Very delicious!

I made this as written except I used cilantro (and plenty of it) instead of regular parsley. It is very good and stores well in the fridge. We also served it with the Simple Whole Roasted Chicken recipe that everyone else raved about. It was very good although it somewhat obliterated the nice flavor of the chicken. I've heard chimichurri referred to as the Argentinian equivalent of ketchup, so I have been trying it on different things. We've had it on steak - excellent. I've used it on sandwiches - excellent. It seems to be a very good all purpose sauce. I'll have to try it with the parsley one of these days.

Delicious. I had intended to serve this dish as an accompaniment but as soon as I tasted them just out of the oven, I decided that we should have this as a dessert sauce with French vanilla ice cream. So we did. I made this as written except I didn't have cardamom so I omitted it. Also, I used six plums instead of four. Going forward, I would probably double the recipe to ensure plenty of the liquid, and I would perhaps cut the plums into quarters rather than halves if serving as a dessert sauce. If it is being served with an entree, then the plum halves would work fine.

Wow. I made a test batch of ten of these tonight, and like the other reviewer, they are all gone. I sliced the blue cheese from a block, and used cheaper, thin bacon. I had thick cut bacon on hand but the thin stuff was perfect. Do bake on a rack and monitor their progress. Remove the toothpicks before presenting. The perfect combination of salty, tangy and sweet!

This is a very good recipe. The meat cooking prior to assembly smells absolutely delicious. I have made this two times in the last three weeks and it has been very popular with my husband and guests alike. One thing: Both times, it has been a little spicy. I am not complaining myself, but to make others enjoy this dish more, in the future, I will add half the cayenne pepper. Other than that, I wouldn't change a thing, and my family loves this!

This is a wonderful bread recipe. I normally am not brave enough to try unrated recipes, but this one looked so good that I went for it, and I am so glad I did. I didn't have dill weed or tarragon on hand, so I simply omitted them. I added a fair amount of fresh coarsely ground pepper. I used grated cheese from a canister this time, but next time I will not hesitate to use more pricey freshly grated Parmesan or Romano. I have a bread machine, the type with two paddles that makes the horizontal loaf. While the machine was kneading the dough, I added perhaps an additional tablespoon of flour as I felt that the dough was too wet. Even after adding the additional flour, I thought the loaf may not be good, but it rose and baked like a champ. This is my first time using an egg in my bread recipes. Perhaps that is what made this loaf remain delightfully moist to the end. The loaf disappeared quickly, but still, other recipes have dried out quicker than this bread. I made another loaf to take to the grandparents over the weekend. I'll be making another loaf this week.

This one gets five stars. We had never tried quinoa, so we weren't sure what to expect. I followed another reviewer's tip to rinse the quinoa well before cooking, and there was no bitter taste. My changes: Added the liquid from a can of tomatoes to chicken broth to make 1-1/2 cups, added a can of Costco chicken breast, and diced a orange bell pepper I had on hand. We added grated cheddar and sour cream at the table. The seasonings were very nice, although next time (and there WILL be a next time) I will likely add a tiny bit more cayenne pepper. My husband really raved over this one, although he tends to be wary of new "health" foods. He was also please with how economical this recipe can be. This is a winner!

Although I make a lot of changes to this recipe, this is still the recipe I come back to as a starting point when I make my Texas Caviar. First of all, we use black beans instead of black eyed peas. I often use canned tomatoes, sometimes rotel. We add some cilantro, a little cumin, and some garlic powder. Throw in some corn! I make this about once a week and my family loves it. Sometimes that is our main dish on a busy weekend night, everyone nibbles at will. This is great with "Scoops" tortilla chips.

The whole family loved this one. There was absolutely nothing left after dinner when I made these - and yes I served the recipe as a light entree with sides of broccoli and cottage cheese. With the first bite, even the 11 year old loved this recipe. And they look good too. Regrettably, I didn't have fresh basil on hand, so I used dried. Fresh would have been a great addition and I will do that next time. The fresh and sundried tomatoes are a nice pairing. With the sundried tomatoes, the flavor is much more substantial. I will definitely make this again, most likely tomorrow!

Very, very good. This is a much heartier French onion soup than my previous recipe, which I seem to have misplaced. This and a salad actually filled my husband. I found the salt level to be pleasant, but my husband felt it was a little too salty. I used buillon cubes, so I'm sure that contributed to the saltiness. I added a few extra cubes to ensure the soup wasn't too weak, and in hindsight, I don't think that was necessary. I used Merlot instead of a white wine because that is what I had handy... also, I added a splash of balsamic vinegar towards the end of cooking. I toasted the french bread slices before broiling and mixed in a little romano and fresh mozarella with the swiss. All in all, very good. Our 11 year old asked for more soup instead of pizza. Don't be afraid to cook the onions for longer than stated. I made mine a nice golden brown - carmelized almost. I think that adds so much to the taste.

These were very good. I have to agree with many of the others here though, the onions were not truly carmelized. I coursely ground fresh pepper onto the chops and sprinkled on a fraction of the seasoned salt that the recipe called for rather than risking too much spice. I cooked them according to the directions for the first part but left the lid off after turning the chops. There is no way for the water to evaporate if the lid is on the pan. Next time, I will use, at most, 1/2 cup water. Regardless, simple and delicious. The chops are tender and flavorful.

This is a very good recipe - the ease of filling the uncooked shells was great. I used the smooth type of shells (no fluting or ridges) and the consistency was perfect. I wish I could rate 4-1/2 stars because although it is good, it is a tiny bit bland. I used chopped fresh garlic, an Italian herb blend, and used additional parmesan cheese. The filling was allowed to sit in the refrigerator for a full day. Regardless of the sauce used, a little crushed red pepper would have gone nicely. I will make this again, and would definitely make for company!

Very good family dish. I used my handy chopper to finely chop some carrots, and added them to the beef and onion mixture before cooking. Also, I followed the other reviewers advice and put the soup mix on before the tater tots. I added the cheese during the last ten minutes. Very good!

I was planning to make a different roast but didn't have all the ingredients. Fortunately, I stumbled across this delight. I made this exactly as written, with the exception of the cooking time. I cooked it on high for six hours. I will definitely make this recipe again, except next time I will add a few drops of Tabasco or perhaps a jalapeno-based sauce to wake the sauce up a bit. Don't get me wrong, there is nothing wrong with the sauce as is, and my husband liked it as is, but a smidgeon of some spice would make it pop just a little.

These was very good and I plan to make them again and again. They were very decadent, and the flavor was just perfect (although they needed additional salt at the table in spite of what I thought was plenty before cooking). I made them at home in the oven, using a glass baking dish. I set the oven higher, to 450 degrees, and left the baking time the same. I also added a little olive oil before the butter. Often I've searched so hard for something different to serve as a vegetable, and I've always overlooked the simple onion! Thank you, Riverview5950, for sharing this recipe! :-)

This was very good, and very easy. The ingredients are mostly things I have on hand at all times. My husband was suspicious of it at first but when I told him what was in it, he tried it and was pleasantly surprised. It is a good family casserole, not something I would feed to company. It would also be really good for a Mexican-themed potluck. This is easy to make in advance and reheat. Also, if you let it set for a little while, it slices neatly. The only change was that I didn't put in the olives. No one in my family is that crazy about them. We will be seeing this one at the dinner table again, with some mixed vegetables or salad.