I loved this recipe when I initially made it. I followed the directions exactly, and with some garlic bread and salad, had a wonderful, easy and delicious pasta dish. It's so simple, but so good that I love making it for guests. Now that I've been using this recipe for a while, I've made a couple of adjustments to the recipe: Instead of using a marinara sauce, I use a tomato and basil tomato sauce. Full Circle makes one that I absolutely love. Also, instead of just shredded mozarella, I use the 5 Italian cheese mixes on the market. Just wonderful! I highly recommend this recipe.

Everyone loved this recipe! I made it to go with our Thanksgiving dinner. Hubby doesn't like graham cracker crust, so we used a shortbread crust. It was still amazing. Next year, I'll be making at least two - this pie disappeared so quickly!

It's not often I rate something poorly.. My "breading" didn't turn out as breading. I followed the recipe exactly, and I ended up with a layer of crumbs around a layer of the sour cream, so that I had two distinctly different tastes/textures before I even hit the eggplant. This recipe will not be repeated.

My family loved this recipe! Everyone went back for seconds, and that was without changing the recipe on iota.

Loved this recipe! It's a delightful, attractive meal from an unexpected combination of ingredients. Pay attention to the white wine you use in this recipe. Different vintages with imbue this dish with different flavors, allowing for a unique experience each time. As one reviewer did, I added crushed red peppers for an extra zing. I also use diced, canned tomatoes to bring done prep time and cost. Use seasoned diced tomatoes for a slightly deeper Italian herb flavor. This is now a constant on the meal rotation!

Wonderful! Tasted just like my mom's pancit! I used rice noodles and soaking them for about ten minutes did the trick, but make sure to break the noodles before soaking them or you'll have some really long noodles. The noodles, when cooked, will come out with an al dente texture to them.. Even Mom's leftovers still had that a day or two later. It's just the nature of the beast. Just a couple of things: I switched in green onions for the diced onions for color, used leftover chicken (this is a great dish for any leftover meat, including beef and pork) and used garlic powder to control the garlicky flavor better. Perhaps most importantly, I used Kikkoman soy sauce to cook with. Growing up, Kikkoman was for cooking with, due to it's lighter flavor, and La Choy was for seasoning at the table. I still follow that rule, and it works very well for pancit. I would highly recommend adding as many veggies and meats as you would like, just increase the amount of sauce you need. The only warning I'll leave anyone with is that I found the meat too salty after having been sauteed with the veggies in the soy sauce and oil. Next time I prepare this, I will saute the veggies by their lonesome until just about done, then throw in the meat to warm, followed almost immediately by the noodles. Play with it, make it your own, and enjoy! This is an awesome, easily prepared party dish. You'll be amazed by how much is made with one package of noodles.

I love how this recipe turned out! I did make quite a few changes right from the get-go, though. First, I used about twelve cups of florets, three celery stalks, two grated carrots, and one onion. I cooked the veggies at medium heat for ten minutes, using a mixture of chicken broth and some leftover water from steaming vegetables earlier for dinner. I didn't puree all of the vegetables. I left about a cup and a half in their large chunks, since I like having something to chew. I also tripled the roux, in order to have a creamier soup. In the roux, I used a small can of evaporated milk, also for a creamier soup. Once the soup was in the final stages of simmering, I added about half a cup of shredded mozzarella and a half a cup of grated parmesan. It turned out wonderfully! I don't recommend salt and pepper at the outset. I would suggest that you allow the folks eating your soup to season for themselves.

This recipe turned out much better than expected. I wish I had read the recommendations first, as I felt there was way too much oil in it. I'll also increase the amount of salt in the recipe. Overall, taste was excellent, the fish was moist and flaky, and it's an excellent dish as far as presentation goes.