Good grief! I have been making this for nearly 4 years (based on the date at the bottom of the printed recipe) and somehow haven't rated it until now. We've been absolutely loving it, but I do double the amount of potatoes used (for a chunkier soup) and microwave them when I haven't planned sufficiently ahead. Sometimes I'll use potato flakes as stated, but if there are leftover mashed potatoes on hand, then those will be subbed. I also saute a clove of garlic with the chopped onion. Thankfully it's a very forgiving recipe. I've had to increase the number of servings that I make in hopes of having a bowlful leftover for lunch the next day. Yum!

Can't say that I liked this. Too little salt (I use unsalted butter as many bakers do when 'butter' is called for. The 1/4 tsp. in the recipe just didn't add enough to the recipe. The finished bread was too greasy on my tongue. It's now a day after it was baked and my regular recipe would have developed even more flavor, but this has a dry quality and tastes flat. Sorry, but I won't be making this one again.

Very well received at a pot luck I took it to! Many of us had done a walking food tour of Greenwich Village/NYC and the cilantro based sauce served along with the cooked yucca at the restaurant Cuba tasted so fresh...Amy's Cilantro Cream Sauce reminded all of us of that yummy sauce!

I often have both my sons girlfriends over for dinner and both won't eat pork or beef but will eat chicken. Last night was no different. I used 3 bone-in pork chops and 3 very large boneless, skinless chicken breasts to make the recipe. I doubled the sauce, using Vermouth for the white wine called for. I also caramelized 3 thinly sliced onions then added 3 cloves garlic in the skillet, adding those veggies to the baking dish, wiping the skillet clean and then proceeding with the frying of the chops and chicken breasts, adding them on top of the caramelized veggies. I opted for the lower cooking temp. of 325° that was suggested by another reviewer and cooked a total of 30 minutes longer. The wide egg noodles I served alongside were delicious with the sauce. This was excellent! The pork chops and chicken breasts were so tender and moist! Definite keeper and subbing chicken allows me to make a meal we can all eat! By the way, the base of my 11" x 14" broiler pan was the only baking dish I could find that would fit all the chops and breasts in a single layer...9"x13" was just too small.

I made a batch back in July using half the sugar called for. I've been tasting it periodically since then and while the initial harshness from the vodka has mellowed, I simply don't taste 'blueberry'.

I had high hopes for this as a tasty alternative to Buffalo style wings, but the wings never got crispy (even though followed various reviewers suggestions) but stayed somewhat flabby and the taste was flat. We were very disappointed.

Great on the first night, but even better the next couple of days! Had no potatoes on hand and subbed a frozen 32-oz. bag of Southern-style hash brown potatoes (the small cubed style) in a pinch. They worked out great! No time spent peeling/cutting the potatoes. Thanks!

So very tasty and easy to throw together! I routinely keep chopped red/green pepper pieces and chopped onion in zip top freezer bags in my freezer for last minute additions to recipes on busy nights. I made it with shrimp the first time around (I used 1 large can of V-8 to make 2 different batches of soup. I froze the unused portion after making the first batch...worked like a charm for the 2nd batch of soup) and used sliced smoked kielbasa and some home smoked turkey breast chunks for the second batch. We loved both versions! Thanks so much!

Wow! So good! I prepped the blueberry mixture (I must remember to mash them in the pot when the mixture is nearly done simmering as I didn't care for the frozen lumps I encountered here and there- I'm also going to use a pint container of berries instead of 1 1/4 cups next time), the graham cracker mixture and the liquid yesterday (less 1/4 cup sugar: our family likes the sweetness ratio of 3 cups cream/half&half/milk/etc. to 3/4 cups sugar. I knew the pudding was going to be sweet on its own so I reduced the sugar.) and added the cheesecake pudding mix to it today and churned it. I have the KitchenAid Ice Cream Maker and the mixture was darned near the top when it was done. I broke up the batch into two different containers using most of the blueberry mixture in one and using some homemade strawberry jam in the other. 2 different tastes from one churning! I chose not to pat down the graham cracker mixture in the pan and simply stirred it several times as it baked and now have a loose, crispy, tasty mixture stashed in my freezer. I didn't use even a quarter of it between the two batches, and simply sprinkled some extra atop the ice cream in the dessert dishes. Unbelievably delicious ice cream! Thanks so much for posting, Melissa!

Very easy! Very tasty! We save some for my son who gently heated and ate them the following day and said they were great!

Based on all the positive responses, although nearly all had been tweaked from the posted recipe, I thought it worth trying. Unfortunately, I found this recipe, prepared as stated, resulted in extremely overdone chicken swimming in a pan of watery sauce. I won't be making this again.

OMG! Delish! I used 10 oz. frozen raspberries from the garden as that was what was on hand. Instead of granulated sugar, I used powdered sugar (to attempt to limit the graininess some mentioned). I weighed out 3 oz.(reducing the sugar per reviews) and dissolved it in the heavy cream. It was the perfect sweetness for me when eaten immediately after making, but will see how the sweetness level holds up to the balance that's tucked away in the freezer. I also added 1/4 tsp. vanilla extract, just because. I felt this batch needed an additional splash of heavy cream in the final seconds of processing. Can't wait to try it with some strawberries! Thanks so much! 7/21/08- Great raspberry taste now that it's cured for a couple of days.Odd texture when frozen, but that could be because of the length of time I had the raspberries frozen and/or the amount of ground up seeds in the mixture. Nicely paired, though, with a batch of homemade vanilla custard ice cream.

I've made this twice now, both times I doubled all marinade ingredientsbut the brown sugar (used Jack Daniels as it was on hand) The first time I left the tenderloins whole and baked as directed. Today I sliced each tenderloin on the bias into 4 oblong medallions (flattened them a bit) and marinated them all day. They grilled up a nice mahogany. Grilled drained, canned pineapple slices along with them Both times this dish was VERY well received by my men! Thanks! :-)

I made this soup a day ahead since there were so many comments on how good it was the following day. I had all the ingredients on hand and made this up using some turkey stock I'd just made in lieu of the water called for. Instead of using salt or chicken bouillon, I used 1 Tbls. of Better Than Bouillon's Ham Base (this stuff is so good!). I also sauted the onions and celery first, so that their cell walls would break down more completely and not leave harder bits of those veggies in the finished pot of soup. I served it last night and my 22 yr. old son said the soup was outstanding... high praise indeed from this picky son of mine! I've been low carbing for a while now so I won't be trying this soup, but it it smelled like heaven while it was simmering.

The recipe made as stated was a bit flat tasting for me. Add that to bland/neutral tasting lettuce and it's flavor was left wanting. Definitely improved with a healthy drizzle of spicy peanut sauce, which is how I'll make it if I ever have ground chicken on hand again.

Man, I SO wanted to love this. I love all of the ingredients separately but this just didn't work for my palate. I tried it freshly made, at 3 days old and 5 days old...Sorry.

Decided to try the recipe as is and am WOWed! That four simple ingredients could create something this outstanding is just a mouthful of joy! I made the patties midday and had no trouble with them falling apart (a simple par-freeze-- 15 minutes in the freezer-- while the grill is heating should fix that for those having issues...it's what I do for my other favorite turkey burger recipe from Cook's Illustrated that contains ricotta cheese (that's a moist and tasty burger, too). That mixture is very delicate and handling improves 100% with 15 minutes in the freezer prior to grilling!) Hubby wasn't home to try these burgers, but I know he doesn't like olives, so my next attempt may be cause to try adding some diced dried tomatoes to his in lieu of the kalamata olives. Can't wait!

I know it's not quite fair, but I'm rating my version that I tweaked from your recipe Cassandra, simply because we loved it so much! I used freshly caught cod (@2 lbs. of thick filets) that I seasoned with S&P and placed, snuggly fitting, in a veggie-sprayed casserole. I made your cheesy-spinach topping, using less salt and only 8-oz of mixed cheeses (gouda & mozzarella). I spread that mixture top of those cod filets in smooth layer. I subbed @3/4 cup of Durkee French Fried Onions for the bread crumb topping. Baked for @30 minutes in a preheated 350° oven until the dish was bubbling and the onion topping was brown and crispy. Fabulous taste, moist fish! It reheats great and tastes just as good leftover (with gentle microwave reheating)! Thanks for jump-starting a new way to enjoy the abundance of fish that I'm grateful to enjoy. Can't wait to try it on some oysters!

Moist...easy to prepare...flavorful...devoured by my family. I did use full fat mayo, however. Can't ask for much more of a recipe! Thanks for a great option in fish prep!

I've been searching for such a long time for the perfect mayo-based creamy Caesar Salad dressing and my search has ended! This review is based on changes/tweakings due to what I had on hand: I basically doubled the recipe, made it in the food processor, used 5 small cloves of garlic, used 1 Tbls. anchovy paste, and a combo of 1 Tbls. each of lemon juice (it's all that was on hand) and 1 Tbls. white wine vinegar (to sub for the other Tbls. of lemon juice that was needed), and added no additional salt as we found the salt in the mayo and anchovies to provide more than enough. This is perfect for our palates! Thanks so much and to all the reviewers for their suggestions on subs for the various ingredients!