As per other reviews, I used only 8oz of sour cream but kept everything else more or less the same. This turned out great - everyone loved it & wanted the recipe. Added bonus - it's quick to make and pretty cheap too.

Great dip, easy to make. I was hesitant about using canned chicken but it turned out fine. Bleu cheese crumbles were great but may be too pungent for others. Depending on who I'm making the dip for, I may use the mozzarella cheese.

The sauce was excellant but I was not a fan of the fish's texture - I suppose I prefer something firmer. Will definately make again but will try with chicken breasts next time.

Made this on my George Foreman grill in under 10 minutes. I was worried that the sandwich was going to be too tall to fit, but it was a-ok. I held the grill down for a minute, and after that just let it be. The bread toasted better than I expected, and had better color/texture where ever I had put the olive oil. Added the balsamic to the tomatoes instead of the bread (was afraid the bread would get soggy), and added S&P to the fresh mozzarella. Super fast & easy & tasty = 5 stars.

Very easy and quick to make, plus it was really tasty. I doubled the pancetta - not because it needed it, but because of preferance. I used Dececco's jarred sauce. Reheated well in the microwave the next day. UPDATE: Tried again w/half & half per other reviews with dismal results. Will not make that mistake again.

This really makes ALOT of pasta salad. Unless cooking for a party, I plan on only making 1/2 the recipe from now on. I added the spinach while the pasta was still warm to wilt it, then added everything but the cheese. I didn't want that to melt so I only added that once the salad was chilled. Really wish I listened to other reviewers and added kalamata olives - they would have been a great addition.

This was a great recipe, but perhaps a little too pungent. The next time I make this (and there will be a next time), I'll either decrease some of the seasoning or increase the tuna. The relish really added a good flavour. I served this in scooped out tomatoes.

Very good but also very intense. Sauteed a small onion and 3 cloves of garlic and then added to the soup pre-cream & butter. Also added 1/3 box of cooked ditalani pasta. Very quick & easy to make and will make again soon. Used light butter this time and heavy cream - will try light cream next time.

Super easy & super fast. Grabbed some ideas from similar recipes and used pinto beans instead, added a green bell pepper, an onion, and 2 cloves of garlic, 1-tbsp of cocoa powder and 1-tsp of cumin. This is great chili, and goes ver well with the Spanish Rice II recipe also found on this sight. Thanks for a great recipe!

Awesome! Added 2 cloves of garlic and a little cumin. I did have to use additional liquid, but other than that, I followed the recipe.

This recipe was quick, easy and rather tasty. I merged a few similar recipes -I lightly dredged the filets in egg wash & flour, and also added 2 tbsp fresh parsley to the sauce at the end. I kept them warm in the oven while I prepared the sauce. I don't think we had the oil hot enough though because the fish seemed to absorb some of.

Quick & easy. Used white balsamic vinegar so the red potatoes weren't discolored, and based on other reviews, I tossed them in the vinegar prior to baking. Used the non-stick tin foil and had no problems with them sticking to the pan. Left out the nut meg and used butter for half of the oil. Everyone liked them.

LOVE THESE! I made this for my boyfriend and I, using two thicker chops but kept all of the seasoning measurements the same. Used about 1c. reduced sodium beef broth in place of water & bullion cube. I was wary cooking for the full time and found 35 minutes to be perfect. Added a little corn starch after I removed the meat and this made a great gravy. But FYI - I thought the salt was fine but you may want to half it if your not a fan of super salty.

This was amazing!! Added a bunch of extra cheese while it was still on the stove and it formed a "sauce" that was comparable to alfredo. So quick & easy to make.

I made the full recipe as is, but used low-fat cheese and whole wheat pasta. I do not believe this had any negative impact on taste. I opted to split it into (2) 8x8 pans as it really makes a large portion. One of which I baked & served that evening, and the other I assembled & then threw in my freezer for another night. In each pan, I had room for a layer of sauce, a layer of the pasta mixture, another layer of sauce, and topped it with cheese. But as a side note, I did not add cheese to the one I froze. When I was ready to finally bake the frozen pan, I let it thaw overnight in my fridge. I threw it in my preheated oven (375 F) and cooked for approx 45 min (wrapped in tin foil). I added the cheeses, and let it cook for another 15 minutes. Good taste, easy to make (and freeze for later!), and the sausage adds substance. Will make again.

Pretty good soup, but not quite great. I used all chicken stock in place of water, used mild sausage in place of sweet, and added extra herbs plus a beef bullion cube. At first it looked like WAY too much liquid but it cooked down nicely. Made a huge amount so I'm going to freeze half. Would/will make again.

Recipe was very quick & easy, plus it turned out pretty good. I doubled the ingredients but only used about 1-lb of chicken cutlets. I did this so I would have extra sauce to toss with pasta. I used fresh herbs instead of dry. And per other reviews, I lightly dregded the chicken in flour, added extra garlic, and threw in some yellow & orange peppers.

Must make recipe - whether you stick with it or make variations! I halved the recipe as it was only for myself and my bf. Added 1/2 lb. store cooked, cleaned & deveined shrimp during the last five minutes or so. Steamed a dozen clams in 1 1/2 tbsp. oil & few squirts of lemon juice, and then added them (juices & all) for the last few minutes also. As a side note, I used a 14 1/2 oz. can of diced organic tomatoes and found this recipe WAY too salty. I ended up adding another half can of diced tomatoes, doubled the parsley, added an extra clove of garlic, and some lemon juice to cut down the on saltiness. If your not using fresh tomatoes, it's probably best to add salt to taste and not the specified amount. I also suggest that if your using canned tomatoes, do not go with the petite cut as I think that would have a negative impact on the texture of the sauce. I'm not big on tomatoe "chunks", so I just mashed the diced tomatoes every so often while it was cooking. And as another side note, I will continue making with the extra tomatoes as otherwise I don't think this would produce enough sauce. This turned out great, and looks great too.

First time cooking w/broccoli rabe and I was under the impression that you should always blanch it first. Bad idea (at least with this recipe) because it had turned to mush by the end. And I was unsure how to trim it so I ended up cutting off the stems completely...which left me with barely any broccoli rabe once it was done cooking. Despite this the recipe still came out good and everyone loved it. I wouldn't suggest cutting the butter any as it was a key component to the sauce. I had to add a little cornstarch to mine to thicken it but I think that was a result of not enough broccoli rabe. I'm sure I'll have better luck next time. And I used crumbed sausage links, but I would highly reccomend the bulk sausage as suggested in the recipe.

The bf loved it, but I'm undecided. I added some brown sugar and used some basil/some oregano as opposed to just oregano. Maybe I'll try fresh basil next time? At the very least, its very quick/easy to make and it's semi-decent. I'd think of it as a basic recipe to be built upon.