Don't try to marinate overnight with this amount of soy sauce. I did and it was too salty.

Very rich..but tasty. It's good to have a hardy pasta without meat.

Love this! We used spicy italian sausages because we like the heat. Thank you!

A little sweet and not enough chocolate.

This didn't come out as flavorful as I was hoping. I ended up adding more tomato paste cause it was too watery. I also added cayenne to give it some flavor. I didn't like the smell either.

This was a fun idea! We ended up using mostly sharp cheddar with some pepper jack cheese for the cheese sauce and we topped with mozzarella, just because that is what we had. The diced tomatoes added the perfect sweetness. The McCormick Sloppy Joe mix tasted fine to us. Thanks for the fun recipe!

Worst measurements for this meal. Way too much sour cream and spinach mixture, way too much cheese, and way too many eggs and cream. I only used 1/2 of the egg mixture for 2 deep dish 9" crusts. Wasteful. And more egg mixture poured out while cooking cause there was no room with all the other ingrediants. Will never make again.

This recipe should say to drain the meat, but that is a common practice when added ground meat to anything. I didn't really understand the 1 tablespoon of tomato sauce so I just added some ketchup. I eyeballed the milk until I thought the cheese sauce had a good consistency-not too soupy. Try adding about 1/2 tablespoon of blue cheese chunks to the cheese sauce (adjust to taste). It perks up the flavor of the cheese sauce. We cooked this for about 45 minutes uncovered and it was fine. This will become our winter regular. Thank you!

I put the chops in the marinade and froze them. Cooked them about a week later. Not bad. Reminds me of the swordfish steaks I make so it was kinda weird.

This is our new go-to marinade. The longer you marinade the better. We do it for 2 days and it is delicious! Thanks!

I cooked as is, but had to add fresh basil from the garden at the end. After the 30 minute simmer with the cover on I let it simmer about 10 minutes with the cover off. It was very watery when I first took the cover off and needed to thicken up a bit. The leftovers were even tastier. Just make sure you have a skillet big enough for this.

I thought this was kinda boring. I really love kielbasa, but the sauces over powered the taste of it.

Very bland and the consistency of the ricotta cheese was very unappetizing.

I was scared by the addition of water to this marinade, but the meat came out tender. This was pretty good. Thanks!

This was too hard of a spread for me. Next time I will add 8 oz sour cream and less garlic.

Thank you for the easiest dessert ever! I ended up using heath choc. pieces instead of the butterscotch chips and halved the nuts. It takes a long time to properly cool, but the final results remind me of the s'mores girl scout cookies.

My first go at cooking a pork loin and I don't think it could have come out any better. Mine was only 2lbs so I cut the time in half. It came out nice and juicy. The sauce came out really yummy, but my loin didn't produce much, if any, drippings so it was mostly a wine sauce with some apple juice.

Yummy and easy. Only thing I didn't differently was add a can of vegetable stock instead of water at the end. I also eyeballed the herbs and it was perfect. Can't wait to make again.

This was so good and easy. We cooked up Wellfleet clams in the sauce towards the end. Thanks!

This was so good, but I didn't have all ingredients on hand so I had to modify. Cooked up 2 cloves of minced garlic in butter then added SDT, artichoke, shrimp and scallops. Cooked around 7 minutes. I took the shrimp out because I didn't want to overcook them and put them back in toward the end...add 1/3 cup of white wine and simmer for 3 minutes. Slowly add 8oz of heavy cream and bring to an almost simmer. Without straining the cook pasta just add it to the sauce with P. cheese and let simmer for a few minutes. I did cut up some (maybe 8) olives and added them. I just used what shrimp and scallops were in the freezer...it wasn't a pound and I didn't use the whole jar of artichoke or SDT either. I just added what I thought would be enough. Served with a baguette and butter. So, good!