I think part of the problem with the recipe is that the directions aren't clear. It should state that you need to make a roux first. I knew enough to do that, but even then it was basically soup when I poured it into the baking dish. It did thicken up during the cooking, so I was pleased. It had kind of a mealy texture, and I think it would have been pretty flavorless if I hadn't added a shake each of garlic powder, onion powder and dried mustard. It was edible and tasted okay, so I am giving it three stars. I am going to keep looking for a recipe I really like, though, and I will not make it again.

I used vegetarian vegetable stock instead of chicken broth because I wanted my vegetarian guests to be able to partake. I just wanted to let others know that the recipe is still good with this change. I will make this often, and I will try it with the chicken broth next time.

I have lived in New Englad all my life and got tired of spending top dollar at specialty food shops to buy this delicious snack. I made a few modifications to try to copy the recipe that I am familiar with; I omitted the onion and used red pepper relish instead of pickle relish. With these two modifications, the dip was exactly what I am used to for New England Bean Dip. For a while I had been reticent to try a mayonnaise-based recipe because the dip doesn't have a mayo flavor at all, but I am glad I finally gave it a try. Thanks for sharing the recipe!

I made these with my 4 y.o. nephew and my boyfriend. We followed the advice of others and used 0.75 cups of white sugar and 1.25 cups of brown sugar, and we omitted the nuts because my nephew does not like them. I cooked them for about 13 minutes on a non-insulated cookie sheet. I got 29 cookies out of the batter to give you an idea of the size. I took them out and let them sit for two minutes before moving them to a cooling rack. They didn't look golden brown, but they were definitely done. My nephew and I gave them 5 stars, but my boyfriend only gave them 4 stars because of the missing nuts. Since we chose to leave them out, I went ahead and gave the recipe the five stars :)

We liked this recipe. I added cinnamon for flavor. I also had to add more milk, which was my own fault because I was too lazy to measure butter and consequently shorted the wet ingredients, I think They were yummy with butter and real maple syrup.

I have been looking for a good chicken pot pie recipe, and I decided to try this because the filling sounded good. I did make some modifications based on my preferences. I cut the chicken in cubes instead of shredding it, I added a little garlic powder to the filling, and I also added about half a can of low fat cream of chicken soup because it did not look as creamy as I like it after it cooled off. Instead of using a double pie crust, I cut out a piece of puff pastry to cover the top and left the bottom crust free. I did this because I had the puff pastry left over from another recipe. Because of the crust change, I baked it at 400 degrees for about a half hour. The pie turned out delicious, and I will definitely make it again.

My boyfriend and I greatly enjoyed this recipe. I don't have a grater, so I had to leave out the lemon zest. I never would have thought to add feta to a marinade, but it was delicious. We might try adding a little garlic next time because we like it, but the recipe was wonderful without it too. Thanks for sharing!

I did not find this crust to be chewy or crispy. It had a uniform consistency inside and out, and it was more similar to bread than to other pizza crusts that I have had. I also did not like the flavor. I think that the taste of the wheat flour was overpowering. The recipe was still edible because the rest of the toppings masked the taste that I did not like, but I didn't eat the crust by itself after my initial taste.