very creamy, cheesy - made my stomach gurgle for hours afterwards even with a Lactaid. Next time switch cream to milk, less cheese or yogurt cheese...

I use minced jalapenos instead of cayenne, but otherwise have made this twice just as described and it was delicious both times.

Some of the reviews said this was too spicy so the first time I made it I cut back on the cayenne and white pepper, but I wish I hadn't. It was very good, but I would have enjoyed a little more kick than my modified version had. Next time I will make as described in the recipe.

Very nice side dish for a hot day and a great alternative to the same old pasta salad I had been making previously. I made pretty much exactly as described but just a splash of balsamic vinegar and about 2 1/2 to 3 cups of rice. Everyone seemed to enjoy it.

was a lot of work and flavor was bland

I was looking for recipes to use up the basil that is going wild in my garden. This was perfect and delicious!! Thanks for sharing.

Next time I will try the seasoning as directed, but this time I had already marinated my pork tenderloin and was looking for grilling instructions. These were spot on. I set the grill at about 350 degrees with indirect heat as directed. After 30 minutes I was a bit worried that they were looking dry, but I brushed with BBQ sauce, turned over, and brushed the other side and let cook for 15 more minutes as directed. They were perfectly moist! Thanks for sharing this!

I've never made gnocchi and this was great first time out. I struggled a little with knowing when the dough was the right consistency. I think I used between 1/2 to 3/4 cup more flour. I made my own sauce and used minced garlic instead of garlic powder. Very nice.

Very good - everyone always enjoys this. The only problem I have is that the french toast often sticks to the baking pan. I started putting the bread and egg mixture in a tupperware to soak overnight and then transfer it to a greased baking pan before I'm ready to cook.

I'm a fairly new cook, especially to gumbo, and this turned out very well first time out. I cut recipe to serve 4, used only 2 cups broth made with bouillon in gumbo. Did not use chicken, only had sausage and shrimp. Had less than 2 hours, so I worked on roux in one pan (just vegetable oil and flour with about 1/4 tspn of "Better Than Bouillon") while I cooked the gumbo in another pan. The roux never got darker than peanut butter, though there were dark brown bits in it. In gumbo, when time to simmer, I added 1 tspn. fresh thyme, 1/2 tspn. fresh sage, 2 bay leaves and about 1/2 tspn cayenne. Also used okra. Wasn't sure how roux would taste, so I served the gumbo w/out roux to my husband and added 2 tblspns of roux to my own bowl. My husband thought his was not "as flavorful as other things" I've cooked but mine, with the roux, tasted very good to me. Next time I may add clam juice to gumbo.

Cooked exactly as written - easy and very tasty!

turned out really good, especially for a first try

I browned the ground meat separately and drained the fat - I'm glad I did b/c there was a lot of fat! I didn't use the tomato sauce but just cut up tomatoes and stuffed with that instead. My peppers were too large - next time I'll either use smaller peppers or split them top to bottom and stuff each separately. I also cooked the rice separately and served over rice. Last tweak, I used goat cheese instead of feta. Just a few minor changes to the recipe and we both liked it very much. A good way to have lamb!

I brought this dish to an Oscar party and won the prize for "tastiest" dish. And I never win anything! It's a very tasty recipe. Only made slight variations after reading other comments - I marinated the chicken by itself in Teriyaki marinade and pineapple juice for about 6 hours before rolling it with uncooked bacon and pineapple pieces. I brushed it with a teriyaki glaze (not sure how a glaze differs from a marinade, but it definitely helped), and broiled for last 3-5 minutes before pulling out of oven.