I thought the sauce was delicious, basically a great scampi sauce base, but I doubled the amount of lemon juice and once I poured half onto the fish to back, I added some wine white wine and house seasoning to round out the flavor a little bit for the finishing sauce. I would use this sauce mostly when grilling fish or shrimp... it was very delicate and lovely. However, I used it with some baked arctic char, and it's entirely possible that I just chose the wrong filet to use with this recipe, but the fish came out a little slimy and the texture was just all wrong. Loved the sauce, hated the fish.

I gotta tell you, I really liked this dish! But I have never baked zucchini sliced into medallions like this before and I think that, moreso than the lemon pepper flavoring, was what made a big hit out of it. I added some fresh lemon juice, in addition to the lemon pepper, and in the end you tasted the real juice more than the seasoning. Once it was done, it was zesty, but a little unbalanced, so I added some garlic and wine house seasoning to wake it up a little. The carmelization on the bottom was just magnificent, so it definitely earned 4 stars, even if I had different seasoning tastes!

The recipe was wonderful and everyone that tried them loved them. Alas, I am just not much for the texture. I didn't really enjoy them. Thanks for the recipe, though, they were fun to make!

This was the most aromatic and delicious dish I have ever made! I did change a lot around, though, and am so happy that I did. I also added beef stock, molasses, worcestershire and extremely healthy "splashes" of red wine. I used a great deal of sea salt and fresh cracked pepper to season the roast. Then, I chose to use 3 tbsp of olive oil and put a really hard sear on the beef so that all those yummy juices were sealed in. I added the onion to the oil and cooked for about 4-5 minutes, then the garlic for about 2 minutes, so some nice carmelization could add texture and depth of flavor. I used about 3 parts beef stock to 1 part water until I covered the roast, and then added some Worcestershire and a good dose of red wine (I used a Zinfandel). Once it came to a boil and I reduced heat to a simmer, I also added 2 bay leaves and the stems from the fresh parsley that I add later in the recipe. When I added the potatoes, I doused the stew in wine again. And again when I added the carrots. Once I turned off the heat, I chopped up from some fresh Italian parsley and basil and added them, along with salt and pepper. Fresh herbs retain their flavor best if added at the end of cooking. Finally, I removed the roast and tore it into chunks, then I added it all back to the pot and cooked another 10 minutes just to really add to the tenderness of the beef. It was just so wonderful!! In fact, I found myself in there picking at the potatoes again and it's 7am! :)

This has become a tradition in my family for Christmas Eve. I do it a touch differently, though... I purchase a superior quality artisan sourdough loaf and I cut a hole out in the middle, which I fill with the cheese mixture. I rip up the large piece of bread that I removed and serve it around the round, along with variations of crackers, veggies, and ciabatta crips. I also add a bit more Worcestershire to the recipe, but that's mostly because I am addicted to Worcestershire! All in all, without this recipe, I would have no tradition! Thank you so much!

This was a really fragrant and delightful soup... very rich and tasty. Melting the cheese correctly is tricky, even for a fairly seasoned cheese soup maker. The temperature is a bit difficult to control. All in all, a lovely thing for a cold, rainy day!

This was just a great staple recipe to follow for delicious roasted potatoes... and I can never get enough roasted potatoes! A definite keeper!

This made my kitchen smell so good that I almost want to use it as a potpurri! I did everything as instructed and I must admit that I was surprised at how "baked" the texture turned out to be in the finished dish, but I found it delightful. I can also see how these would be great to keep on hand as a yummy and healthy snack! Kudos!

I didn't really enjoy this. I wanted to give it a try but I had to hand it over to my boyfriend, who will eat pretty much anything. I thought it was a little bland, the chicken seemed overcooked and the consistency was too thick. I won't be making this again.

I baked the potatoes, but I was so pleased with the results! Absolutely creamy and delicious! Perfect recipe!

I absolutely LOVE this recipe! I have made it so often in the past few months that I have committed it to memory. I add some wine to the zucchini as it was sauteeing, and some fresh garlic (I am teased that I would add fresh garlic to a dessert) and then I used the Mozzerella / Provolone mixture of cheeses. SO GOOD!!

The ingredients are great, but I did things a little differently. I preferred sauteeing the squash in the butter and I added about a 1/4 cup of wine and seasoned well with salt and pepper. I beat the eggs in another bowl and added the mayo, sugar and cheese to it (I added some parm too... I just love parm flavor). And instead of breadcrumbs, I crushed some Ritz crackers and sprinkled them on the bottom and the top. It was a MAJOR household pleaser!! Thanks so much!

For such a simple dish, it's wonderfully fragrant, incredibly flavorful... I make it now at least once per week. Absolutely superb. Some helpful variations: I like to add spinach fettucine nests, instead of regular fettucine. The colors complement each other nicely. I also add another zucchini. But I don't mess with the base - it's perfect!!