I made this recipe the other night and it turned out surprisingly delicious. It was easy to make and, other than the cheese, much lower fat than my regular broccoli cheese soup. I thought that the amount of onion would be excessive but it actually turned out quite good. I took one star off because of the presentation, although that is likely a function of my picky eaters than anything else. The recipe calls for adding the broccoli prior to pureeing half the soup contents; however, doing so ends up turning the soup a greenish color. I didn't mind that at all but the picky kids at home did. When I make it again (and I will) I'll do the pureeing prior to adding the broccoli. Overall this was a good, inexpensive and filling meal for a cold fall evening. The kids think that it would be good with some crumbled bacon -- this recipe lends itself to experimentation and I look forward to doing so.

This turned out pretty good -- better than the last recipie that I tried and closer to that "perfect" recipie that we all strive for. I added about 1/4 c barbecue sauce to a 2x recipie and we all thought that it added a subtle enhancement to the flavor of the sloppy joes. The wife and kids loved this recipie although I'm searching for something with a little more kick to it. This recipie is good enough to serve as a base for future recipie attempts.

I made this the other night and stuck exactly to the recipie. The entire family loved it and I've got a few hard-to-please eaters. I'm definitely going to make this again, although I do plan on trying with just mozzarella to cut down on the cost a little bit (provalone is on the pricy side). I may try some other variations, but as-written the recipie is definitely a keeper!

I quite liked this recipie and it was a good change from the traditional tomato-based pie. The rest of the family, however, wasn't so hip on eating it (some wouldn't even try it). I will make it again if making just for myself, but the family would rather take a pass on this one.

The kids thought that this recipie was great, and they're not generally fans of casseroles, so that is saying somthing. I left the chips off of the top and instead topped with a little bit of mozzarella cheese. I don't know what it is about crumb-style toppings on casserole dishes, but my kids refuse to eat them *sigh*. We liked this recipie quite a bit and will be making it a regular part of our recipie rotation. Yum!

I doubled the batch but made it exactly according to the recipie in order to give it a fair trial. They turned out to be a bit of work, but very worthwhile. The kids loved them! The hardest part was to keep them from snacking on the meatballs after they had been cooked so that I had enough to put in the sauce. This recipie is going to become a regular part of my recipie rotation. I took 1 star off due to the prep time -- the number of steps and time required seemed somewhat excessive; however, perhaps practice will make perfect. This recipie is definitely worthwhile and we loved it just as written!

I made this the other evening for the family and although the flavor was excellent, the potatoes weren't done cooking even after an additional 15 minutes. Re-heated/cooked an additional 40 minutes the next day and they were still not done. It may have been the potatoes that I used (reds) and the flavor was good enough to give it one more go. This time, however, I think that I'll pre-cook the potatoes to prevent another disaster like the last one.

As other reviewers have mentioned, I combined the starches into a single bowl. To prepare the sticks for frying, I double-dipped them to coat them sufficiently (egg, then starches, then egg, then starches). These turned out wonderfully and are a favorite of the family. One thing that I noted is that these are great when eaten with marinara sauce but when eaten plain are a little bland. If you like them plain, I definitely recommend spicing up the batter a bit. Excellent recipie!

The family (at least those that like berry pies) loved this recipie. The 4 cups of blueberries is not sufficient if you are making a deep-dish pie or your pie plate happens to be a 10" like mine -- I needed around 6 cups to fill it up. I'll definitely be making this one again!

This recipie turned out very well -- even my picky daughters liked it and I really thought that they'd turn their noses up at it. The only change that I made was to use tumeric instead of saffron (I didn't have any) and substituted additional chicken broth for the wine. Very delicious and quite easy to make -- definitely a keeper!

The recipie, as written, is good but bland. Adding basil & oregano definitely livened it up and took it from so/so to very good. We'll be having this again.