Ever read a recipe, reviews & think "That sounds good!" & as you're putting it together, change your tune competely? Here's one. It's not that it was bad, just not good. Main reason I chose it was to use up some ingredients included in the dish. It used them, but they still didn't get eaten. Too much trouble for such a less than average dish.

Added a little minced onion instead of juice. Made the mistake of draining the clams, blending cream cheese, etc; then adding all the liquid back in. Next time, I'll wait for it to thicken in the refrigerator before adding liquid back. It was good, but too thin. K, 10, liked it. Surprise. Easy, worth trying.

Wow! Who knew something so easy could be so good?! I tend to shy away from recipes that say "easy," because they are usually simple, bland & not worth the tiny effort you put in making it. Exception here. Followed the recipe pretty much except I had cooked chicken already (heated & added the seasoning), peppers as listed, 7 1/2oz jar italianstyle peppers (drained), 15 oz diced petite tomatoes (undrained), unseasoned black beans (mostly drained). I added leftover rice, about two cups; & two ears of corn. I add any already cooked foods to soup at the end. They just need heating, not cooking. For this recipe, black beans, rice, corn, tomatoes, fireroasted peppers. Not much prep for a good soup; & most of us who are thinking soup really don't want to cook, only eat. :) Top with shredded cheddar, a dollop of sour cream & diced jalepeno. Mmmm!

An almost guiltfree appetizer! I'm with the group saying the recipe makes too much. I used one can black, one pinto, one corn, 4 oz chiles, 1 jalepeno (which was like adding more green if it's seeded & cored well. I added another not as well emptied. Improved much. Then had a little kick.); half red, half green, half onion, half dressing (Half of the half amont of oil - meaning 1/8 cup. That's a coffeescoop, btw) In dressing I tried half vinegar, half limejuice 1 T sugar & 1t fresh garlic. I couldn't taste the vinegar, which I liked; but not the lime too much either. What I'm going to do next time is a can of black & pinto, can of corn; 4 oz chiles; whole green & red pepper; 2 jalepenos; bunch of cilantro; a cup of red onion; only lime juice & a clove or two of fresh garlic with 1/8c olive oil. Seems to me the sugar would make the veggies weep more. You want some, but not to encourage. Gonna add tomatoes, too. First time around was good, but too beany. Think more veggies will balance it better. Might even try serving room temperature with refried beans to help bind the babies together. It tends to jump.

Tried the recipe in parts. Kids preferred the cajun spiced. The dill sauce version wasn't bad, but didn't wow us. Maybe I would have liked it better if I hadn't had a new potato salad with similar dressing. I liked it a lot - with potatoes. Still trying to find a recipe the kids will request.

I followed suggestions, adding more butter & garlic.. Sauteed butter & garlic; then added lemon juice. House smelled great. Don't think more means better - unless yu want to dip your bread in all that's left in the pan. A good thing, BTW, just not necessasary for the fish. I tried some as is & some with cajun seasoning on top. Kids, 10 & 12, preferred the cajun one. Surprise! The noncajun tilapia was rich & buttery; a little heavy. A keeper since have ingredients on hand, but didn't "wow" us.

Tasteless.

This almost seems like a restaurant-quality style soup. I subbed a pound can of diced tomatoes (undrained) for the fresh tomatoes. I didn't blend it either. It was fine. This is a soup you have to finish the day it's made or the shrimp will become tough with reheating - no matter how gently you do it. I used reduced fat feta & added it to individual bowls instead of the pot. It sank right away. Some garlic croutons, or even toasted garlic bread would be a good suggestion for each bowl. Then, when you add the feta it has a "raft" & can be better distributed with each spoonful instead of the last one.

Okay, okay, okay I used ham instead of bacon. I didn't see it would make that much difference - especially after tasting. It looked pretty discusting, but the flavor wasn't as bad as it looked. :l :/ One of those obvious "pour soup over the chicken" type dinners.

I'm convinced that great sauce the other reviewers love has nothing to do with this dish. It's only good tomatoes that flavor the fresh bread. You have good tomatoes, you'll get good sauce. It looked really good, but lacked a lot of flavor. The pepperoni seemed too easy to spice this dish - & it was. It did nothing. Some simple recipes magically tranform into a dish you'd never dream was so basic; but not this one. Darn it.

This was okay, but tasted like a good frozen dinner. I reduced the thyme by half just because the full amount is usually too overpowering for my taste. This was much more effort than it was worth.

Okay. 'Nothing particularly bad - or good. I'll use the leftovers for a casserole.

Basically good, but needs adjusting. I had three chicken breasts so sauteed in 3T butter (& used 1 1/2T cajun seasoning), which may be part of the reason the sauce was so thin. It didn't need that extra butter. Probably one, or one & a half tablespoons would be fine for two. I went for half & half instead of heavy whipping cream (the other recipe with the EXACT SAME NAME - how confusing is THAT?!? -uses half & half). That's another reason the sauce was so thin. Although, other reviews (that used heavy whipping cream - & all the butter ... Hmmmm ... :D) still needed to thicken. I'll try cooking the chicken; then vegs; then removing & adding flour; then the cream or half & half. Don't get me wrong, it was good, but thin. 'Wasn't spicy enough for me. It was "mild" on the scale of "mild, medium, hot, extra hot". Something to remember, if you have leftovers, the sauce spices up overnight. Still thin :), but spiced up. :D Fresh parmesan cheese is a must for great presentation. That "powdered" stuff doesn't compare.

Pretty good, but should be spicer. 'Tastes spiced (ginger) compared to being spicy (hot). I'm okay with the ginger, but I personally would reduce the sweetness.

'Not enough shrimp. 'Not enough flavor. 'Not worth the money. I'd enjoy an onion soup mix & sour cream dip better.

I couldn't decide if I wanted to make Spicy Rapid Roast Chicken or this - so I combined them, kind of. I used the recipe here with the directions there pretty much. :/ :D Using a 4 & a half pound chicken, I combined a 1/4t salt, 1/4t pepper & 1T olive oil & brushed that on. I put 1/4t salt & 1/4t pepper inside. Since I didn't have shallots, or the desire to go out & try to find some, I subbed 1/4c minced onion & 3 cloves minced garlic with the vermouth. 450 oven for 30 & 400 for 60. It was nicely browned & slightly crispy. Next time, I'll take it off for a bit near the end. It was too salty, too. I'll probably half the amounts I tried. To save calories (big laugh), I used half & half. It tasted good, but didn't thicken. I also didn't feel like crushing peppercorns so used coarse ground black pepper. It was fine. I don't see how a tablespoon of pepper couldn't be a typo. I thought it was 1 tsp so tried 3/4t. Although it didn't thicken for (hot) dinnner, it thickened up fine for (cold) lunch. I poured the sauce in with the chicken meat. Next day, it was quite yummy. I added some chicken salad ingredients with chopped apples. 'Put it on French bread & had a good time. :D It was worth waiting a day to have. :)

This is a surprisingly fried-looking & crunchy fish. Here's what I did: 1/4t salt, two dashes black pepper, 1/8t cayenne pepper, 1/8t garlic powder, plain (as implied) breadcrumbs. After coating, I used nonstick spray & drizzled a little olive oil on, too. I don't know if it made any difference with baking, but when I coat fish (or anything else), if you refrigerate it 30 minutes or more, the coating will stay on better (when pan-frying). It still lacked "something." Next time, I'll try 1/2t salt, 1/4t red pepper, a couple dashes black & a little horseradish in with the egg whites. I'll let ya know ... :)

'Think it's the Canadian part - molasses - that didn't hit me just right. Maybe it needs a spice or two to balance the sweetness. 'Not bad, but not memorable either. I expect a good dish when having to marinate it. Not this time.

Soggy crust & a mess to clean up.

The bean part was okay, but we liked the cereal topping most. 'Kind of the usual creamy base to green bean casserole. Oh, I used cheddar. Maybe it would rate higher with swiss.