Yummy stuff! I hate messing with dried beans so I used an equivalent amount in canned (which is about 6-7 c. for 1 lb dry). Interestingly, I used all the chicken broth called for, which normally would have been at least partially soaked up with the beans - so I'm not quite sure how this works out if using dry beans. Just as a note, this is more like a white chili and isn't *supposed* to have a tomato base - that's part of the point.

Sorry, I just don't see it. I thought this was terribly lacking in any flavor and dry. It was edible (hence a 2 instead of 1), but it almost wasn't worth eating. I noticed people adding more cocoa, but I'm not a chocolate freak and prefer the more subtle flavor of just a bit of cocoa, so I don't see that as a solution.

I have to agree with what T-Bone just said -- to an extent. Every recipe for pasta fagioli I've made has been thick and yes, more like a pasta with beans and less like a soup. Minor changes that don't change the concept are one thing, but I've never understood making drastic changes and then *rating* the recipe on that. The only thing I disagree with is that people are *allowed* to do anything they want to a recipe - it's their food after all. At any rate, the only thing I changed is that I dislike pieces of onion in stuff like this so I either leave it out or use liquid onion. Otherwise as is. Pretty easy. Pretty decent stuff but not overly exciting - I've had better. Definitely better when fresh since the pasta (as pasta will do) does soak up any liquid. Fairly filling.

Except for leaving out the shallots I made this as is, and served it with rice. Interesting that so many people couldn't get the sauce to thicken but mine easily cooked to half, and adding the chicken back in just cooked the sauce right up and there was none. This does make it a bit boring looking and less tasty as the flavor's in the sauce. So 2nd time I didn't cook it down at all and instead used the liquid to cook the rice in, then threw the chicken in to heat. I cut the chicken even smaller that time so it was easy to eat with the rice which had all the flavor.

Wow, I certainly didn't expect so much controversy over the eggs. The recipe absolutely does NOT say to cook them. It says to "stir them in" slowly, and then remove from heat. One can't assume the spaghetti is hot if it's been sitting drained for a bit, so I don't see the assumption the eggs would be cooked. I wanted to make *sure*, so I simply let it sit on the heat a bit longer - it doesn't take long nor hurt the recipe in any way. I also stirred it a bit or they just go the bottom and cook as pieces. I disagree that the recipe says to cook them, but it's not such a big deal to just let them sit there a bit longer. Now, I also dumped the olives since I don't like them. I agree with Dreginek that I'd never consider this a "special occasion" dish, but it was good and easy. Had a curiously different taste that I wasn't sure about at first but that kind of grew on me, and I've made this twice now when I've had ham to use up.

I thought the ingredients were a bit lopsided and also that there wasn't near enough filling. So I doubled the first four ingredients. And then used only 2 of the larger side flour tortillas. (This might be equivalent to 5 or 6 of those small ones.) I also did not cook them for very long, just enough to heat them up and melt the cheese. They were pretty good, but not very filling. I'd have to consider this more like 2 servings.

I like walnuts fairly well and raisins so-so but dislike either in a cookie. So left those out and then doubled the chocolate chips. These were very good. Made small as indicated, they do make about the 70 yield. I wish yield was on the printed version instead of "servings." It made way more than I expected. I tried googling this recipe title and I'm not sure what makes them "Cape Cod" -- the only thing they all had in common was the molasses, tho the majority did have raisins. Based on your tastes, the other additions make them even better. A lot of oatmeal cookies seem dry and boring, but in my opinion these were flavorful and chewy.

I decided to be bold and see what could be done with this without a ton of macaroni. So I mixed everything but the macaroni and onion. Then made a guess on how much macaroni this would work for, and lastly added some onion til it seemed like a good amount. In the end I used about 3/4 an onion and bit over a pound of macaroni. It really wasn't too bad this way, and may be even good with a couple more tweaks, but of course it only made what would be the equivalent of 8-10 servings.

I don't like chile peppers so dumped that but threw in some cayenne (liberally) to add some zing back. Didn't have green onion so tossed in some chives. Used real bacon. This was fairly good but not very filling. I can't figure the 12 servings except as just a little snack. I used as a main dish, ate 1/4 of it, and even that wasn't filling. It was pretty easy to make. I'd make again - just have to make more or feed less.

I don't quite get the rave reviews but... I tried it exactly as is on the frying, and all it did was burn very easily without cooking. I gave up trying that and just decided to use some spray stuff in a skillet, turn the temp to low, cover it, and just let it cook. That worked and it was OK. But tasted like nothing. And just due to hassle factor I don't really want to try it again with more garlic. Just seemed like a waste of my time. (It was edible so at least it wasn't a waste of food.)

Thought this was good, but didn't "wow" me either. I always use low-fat Miracle Whip since I don't like mayo. And I used grape tomatoes - can't imagine the very liquidly middle parts of a whole tomato in this. (Paper towel or no.) It could use a bit more bacon and less tomato. I thought about 1/4 the recipe was a good "snack" just for me and don't get how this is 16 servings unless everyone just has a taste. (Hence, people doubling it I guess.) And while it is good, no it doesn't taste like a BLT. The lack of lettuce isn't a huge deal, but it's too much mayo for a real BLT.

First off, I already use 1% milk, low-fat margarine and low-fat/no-fat cheese for nearly everything, so even with the bacon, these simply just weren't that fattening. I was a bit unsure of the mashed potato concept, but they were surprisingly good. I felt they were a 4.5 and knocked it down to the 4 just because they were a bit of a hassle. (I've never found heat n' serve bacon to really save a lot of time and don't have pre-made potatoes around. So certainly not a 15-min prep and also the potatoes a bit of a hassle to spread.) I wondered if I could get away with not frying them, but that holds them together, and also makes them slice into nice-looking wedges that are easy to handle. I used 10" tortillas and they only filled half that many and seemed like they'd only fill 2/3 of the 8" ones. (Not sure how anyone had left-over filling.) I agree with quasinaught that they taste *nothing* like perogies, which in my case is a good thing because I dislike them.

This *sounded* good but in the end I thought a bit on the boring side, especially when I was working a second bowlful of it. Yes it was very easy but that's about all.

This was OK but certainly nothing exciting. I've definitely had better tortilla soups. It taste just a bit too much like eating enchilada soup and needed, I don't know, something. I don't feel it was worth making again.

Sorry, but I thought this terribly boring. I don't quite comprehend the concept of rating THIS recipe by substituting so many things that it's an entirely different recipe. But THIS recipe certainly doesn't "have it all."

These were very good! I hate chopping up chicken, but they were pretty easy from there. I really liked the soup/sour cream combo. (And for those who can't believe it got any 5's, perhaps the rest of us just liked them and weren't looking for "authentic.") I had no trouble with left over filling. I used 10" tortillas and filled them how I wanted, and it took about 12 of them. They were also very filling.

Very easy to make. Good stuff, but maybe not "great." (More like a 4.5) A good amount of spiciness. Made it as is, except I don't have fresh cilantro on hand.

Made exactly as is. I liked this pretty well the first time I made it, possibly because I was just in the mood for something like this. My brother had been making beans & hot dogs, and I hadn't had that for a while and was getting the urge. However, the second time I didn't quite like it as well. I think the vinegar and Worchestershire sauce are a bit much, and despite a couple of others saying they were exactly like Beenie-Weenies, I don't think so. But it's super easy and gets points for that too.

Pretty easy to make. I used half the green onion - 8 just seemed like way too much. The couscous seemed a little gunky to me, which I think was due to a lack of liquid, which I will increase a bit next time. The end result didn't seem this way, so maybe adding the dressing helped this somewhat. A bit reminiscent of tabouleh. It was pretty good, but not "great." I also tried this stuffed into flour tortillas, which I liked and also made it more like a filling lunch.

No jalapenos here. They aren't just hot - I don't like the flavor. So of course it made it a different kind of spicy, and not too hot, and had a flavor all its own. I've always liked white chili and this is a super good one! I probably should cut back on all that fattening cheese but, well, it's good. :-)