Added a potato (diced and microwaved) and frozen veggies, probably two cups of veggies and two cups of turkey, but otherwise followed the recipe and it turned out great. My husband was soooooo happy to have "homemade" pot pie, as he called it. This recipe could be modified with beef or chicken, but is great as is. Easy as pie. : )

Very good basic recipe. I followed the instructions, but added more meat, including canadian bacon and extra pepperoni. Didn't have a clean 9x13, so I layered the meat/pasta and mozzarella in a round casserole dish. I like to broil the mozzarella for a minute or so before it leaves the oven. Think it would be even better with some other pizza ingredients like red or green peppers, mushrooms and a little Italian sausage, but it's flexible enough to use whatever you have on hand. My husband suggested adding bacon and cheddar cheese (omitting pepperoni) to make it taste like bacon cheeseburger pizza, but he loved it as is.

Super easy, they were in the oven in about five minutes. I used a few squirts of lemon juice instead of extract. Turned out great, couldn't be happier.

Pretty good, and easy. It wasn't stellar, not something I'd crave, but I might make it again if I needed a quick supper and had the ingredients handy. Made it with two chicken breasts and about a cup of the sauce. Served with some steamed (microwaved) potatoes, which complemented it well.

I've made these before exactly as the recipe said, and they were pretty good. But this time, I added some jerk seasoning, worcestershire, a wee bit of liquid smoke and a little bit of soy sauce, and they were terrific. I also substituted panko for the seasoned bread crumbs.

Quite tasty. Made it exactly as the recipe instructed, and have no regrets.

The flavors in this were really nice, but the texture came out a little mushier than I had expected. I don't know if I needed to bake it longer perhaps, or if it that mushy tamale texture was how it was supposed to turn out. I'd like it firmer, though. If I try it again, I'll use a little less liquid, maybe 1 cup of milk instead of 1 and a half, or 1 less egg white or something. I used two tablespoons of the homemade Taco Seasoning I from this site, which was a lot tastier than store-bought, and substituted ground turkey. I also used a can of green chiles instead of a jalepeno since I didn't have one, and used 1 can of stewed tomatoes and one can of fire-roasted tomatoes, since that's what I had. The fire-roasted tomatoes in it were fantastic. It didn't need any salsa, but if it were drier, maybe. Definitely didn't for flavor. Will try it again.

This was fantastic. It's really a quiche. My husband said it was by far the best he'd ever tasted (and he's not a guy afraid of quiche). I pretty much followed the recipe, except that I used two frozen Pillsbury pie shells. They were shallow, so it made two pies. I also used probably twice as many veggies as it called for, though I didn't substitute any. I did use torn-up Swiss cheese slices instead of shredded since that's all I had and used half-n-half instead of cream. It was really, really good, super easy, tasted healthy, looked bright and pretty, and reheated quite well. Great recipe.

These were super-easy, and a hit with everyone. I made them just as the recipe directed, no variations. I used Andes mints--almost two packages of them because the recipe made soooo many cookies, almost 7 dozen! I almost always make cookies bigger than the recipe calls for, but in this case, smaller was better. A rounded teaspoonful is really about the perfect size for these cookies. I took them to a Christmas party, and they were gobbled up by kids and adults alike in no time. Many rave reviews. Great, easy recipe.

Very good. I made this for a neighborhood block party, and it was quite a hit. Substituted diced mozzarella for the Asiogo, since we can only find Asiogo shredded here. Also used Emeril's Balsamic Vinaigrette dressing instead of straight balsamic vinegar in the dressing, though I made the dressing mostly the same (half the oregano, though). Added 1/3 cup of diced pepperoncini peppers and a 15-oz can of artichoke hearts, chopped. Also used halved grape tomatoes instead of chopped regular tomatoes. Still, with all the changes, I think it remained true to the spirit of the original recipe. And like I said, it was a big hit. My husband said it tasted like pizza--a big compliment from him!

Wow. Wow. Wow. Wow. Those aren't my words, those are my fiance's, who loved this pork so much he said (jokingly), "My excitement about marrying you has just doubled." He usually likes my cooking a lot, but said this was a Hall of Famer. I've got to say, this recipe was fantastic and super easy. I used a little more apple juice, a good bit of seasoning salt, and about an extra 1/2 cup of apple butter. My tenderloin was only a little over a pound, so I cooked it for one hour in the juice and another with the apple butter mixture. It turned out beautifully, super moist and flavorful, more like a roast than a sliced loin. Ny fiance asked me if I'd make a double portion for his next work potluck so he could show off my cooking. Needless to say, both he and this recipe are keepers!

This was okay, not fantastic, though it was a nice change. I think perhaps cilantro would be a better herb to use than basil.

I was disappointed in this recipe after having read so many good reviews. It was buttery, yes, but not very flavorful. The leftovers (there were a lot) were better cold from the fridge the next day than piping hot. Won't make this one again.