This is totally "lick-the-pan" good, but not without a little adjustment. First of all, depending on your preference, I'd definitely either drain the bacon grease or omit the butter (I choose to omit the butter). I am guessing it's in there for sauteing the beans, but I found that I can still get a really tastey dish by precooking the beans and then tossing them together with the bacon and almond mixture just to coat everything nicely. I've been doing this with green and wax beans from the garden and the colors and flavors in this dish are amazing. I can also see playing with the basic idea and perhaps trying some garlic or onion in the saute or stirring in some other diced garden veggies (yellow or zucchini squash, tomato perhaps) along with the green beans.

Reviewed On: Jul. 9, 2009

Wonderful soup with some of the suggested modifications (carrots, celery, onion, garlic). I used skim milk and it was totally fine. I wasn't sure about what rice to use but found a 6 oz box of Uncle Ben's long grain and wild rice worked just fine. I don't think this rice was "instant" but if you let your soup simmer just a bit to blend the flavors the rice will cook up just fine anyway. So, so good!

Reviewed On: Feb. 20, 2009

Made this exactly as written and it was perfect. Got many compliments at the carry-in dinner and the dish was nearly empty when time to go home. Very rich without being over-the-top sweet. Perfect in every way!

Reviewed On: Feb. 9, 2009