This mushroom sauce can be used with anything! I've had it with a simple grilled chicken breast or baked cod/ tilapia filet, over various pastas, and also as a baked potato topping (add a little grated cheese). I use white wine or marsala wine (whatever I have on hand). If I have some cream or half and half in the fridge, I add a splash of that, but it's still great without. Definitely use fresh garlic - garlic powder just doesn't work as well. Delicious and versatile. Thanks so much!

This was ok. It has a lot of potential though. The only changes I made were to use baby bok choi instead of spinach (I don't like the sludgy texture of spinach when it's cooked) plus I mixed some chili garlic sriracha into the Thai paste for some extra kick. I didn't really like the peas in this - if I were to make it again, I would use snow peas. This was a quick, easy and pretty healthy meal. It needs a few tweaks though.

I wanted this to be more of a spicy chicken chilli/stew, so I omitted the tomato soup and the canned whole tomatoes, and cut way back on the chicken broth. Apart from adding some Adobo seasoning, I made this pretty much as written. It turned out hearty and filling. It's easy to make, and I usually have all the ingredients in the cupboard. Thanks!

I peeled the tomatoes (I let them sit in a bowl of boiling water for a few mins, then removed the skins), and I omitted the parsley as we don't like it. I added the thawed raw shrimp to the tomato/onion mix, let the shrimp cook through, then spread everything into a glass baking dish, topped it with crumbled feta, then broiled for a few minutes so the feta was melty. It turned out really good! Thanks!

I can't stand catfish tbh but Husband loves it. The only thing I did differently was to omit the fresh garlic and use garlic powder instead. It's a shame that frying catfish completely stinks out my house, or I would make it more often (Husband loves it fried but is kinda "meh" when it's oven-baked). Served it with fresh green beans, store-bought biscuits and homemade sausage gravy. Not bad at all. Thanks!

With a couple of changes, this turned out AMAZING. My only real problem was that it just wasn't cheesy enough - I added a lot more Gruyere and Cheddar, and also a handful of shredded Swiss. I omitted the celery (not a fan), and simply sauteed the onions along with the Andouille. This ended up being a fantastically rich and tasty meal. Thanks, Craig!

Daaaang, these are good! I bought a bunch of those "Spam Singles" really cheaply a while ago, and this recipe is perfect for them. The only thing I do differently is to make the sandwiches with sourdough bread - I really dislike wheat bread with grilled cheese. Oh, and red onion is a must. This is quickly becoming one of my favorite lunchtime eats. Thanks!

Not bad, but the flavor was too beef stew-y for me. Is was kind of weird paired with the large pieces of steak. Thanks anyway.

Apart from nuking bacon, I don't really use my microwave to actually cook - I prefer to bake and broil so that the food gets bubbly and crispy/browned on top. I made this with fresh cooked broccoli and cauliflower plus the chicken. I mixed everything together (added a bit of ground coriander and garlic powder), spread it into a glass baking dish, sprinkled with extra sharp Cheddar, then baked it for about 25 mins at 375f. Added a little more cheese then broiled for about 5 minutes. We definitely preferred the cauliflower/curry flavor over the broccoli/curry. This is a good recipe - easy and inexpensive. Thanks, Esther!

I wasn't sure if Husband would like this but he absolutely wolfed it down! I made it with Madras curry powder which is pretty potent, and I cut back on the amount of honey as the peach was ripe, sweet and juicy. The flavors worked amazingly nicely. Thanks, Slinkee!

Yup, way too wet (I even omitted the Worcestershire sauce, and halved the rice wine). The flavor was lacking, and I didn't like the texture. Not a hit in our house. Sorry.

This just didn't work for us. The flavors didn't complement each other at all - the cauli and cilantro was especially weird. Thanks anyway.

I didn't have to time to bake the shrimp (and didn't really see the point of doing so) so I just threw my thawed raw jumbo shrimps into the butter mixture, and simmered til they were pink. This was an ok meal - needs more garlic and seasoning though. I won't make this again. Thx anyway.

Don't omit the sour cream. Use lime juice instead of lemon. Up the amount of garlic. Keep an eye on it while it's refridgerating (mine started to discolor surprisingly quickly). I agree, this is a great dip, but can also be used to complement Mexican and Middle Eastern dishes. Thanks!

I didn't have time to puree the sauce so I just diced the olives and jalapenos really finely. The only real significant change I made was to roll the chicken/ cheese mixture in wheat tortillas, place them in a dish, pour the soup mix over the top, then bake at 375 for about 20 mins. Oh, and I skipped the sour cream. Husband couldn't get enough of it! Great recipe, Bobbi. Thanks!

Since I'm unable to bbq where I live, I had to modify the recipe a tad. I cooked the chicken and pob peppers on my Foreman grill, and left the onions raw. For the crust I used a boxed Jiffy pizza base mix, to which I added a handful of chopped fresh cilantro that I'd mixed in a little olive oil. The pizza was good but I wish I'd marinated the chicken in something - lime juice/ fajita seasoning/ Chipotle powder woukld have been good. With a few more adjustments, this could be outstanding. Thanks!

Wow. The dressing is amazing!! This recipe is easily worthy of 5 stars, but it's even better if you throw in some halved grape tomatoes, some peeled English cucumber, and grate some Parmesan over it all. Thanks so much, Hong!

I've cooked mushrooms with white wine a bunch of times but never thought of using red. For this recipe I used a very robust Chianti, and it turned out fantastic! I added the garlic when the shrooms were partially softened - 10 minutes would have burned it horribly. Thanks!

It's just as well that this turned out so good because it made a TON of food. The only changes I made were to use fresh diced jalapenos instead of canned, and I also added a generous pinch of Chipotle powder and the juice of a couple of limes. My only (minor) complaints are that it was a little too salty, and also the beans were a touch undercooked despite being in the crockpot for 8 hours on High. Otherwise, this was delicious. Thanks!

I made this with a couple of chicken quarters, and pretty much quadrupled the ingredients (I wanted enough to marinate the chix plus have some left over to baste during baking). I marinated them for two hours, and baked in the oven at 350f for about 45 mins. Not bad at all. Thanks!