I found this recipe very bland....Added extra garlic and fresh thyme and still felt like something was missing....it needed one more "layer" of flavor....The chops, however, were very moist.

Um....could we say super yum! I used chicken stock in lieu of water....dried parsley instead of fresh (didn't have any)...and 1/2 chopped onion replaced pearl onions (again, didn't have any)...Very pleasantly pleased....Wish there was a way to cut down on the butter...Any recommendations welcome...

Absolutely delicious!! What a wonderful way to use my summery, garden veggies. I followed recipe to the tee with the exception of omitting the green peppers (I didn't have any), I used vineripe yellow tomatoes, and I sprinkled grated Italian Blend cheese on it layer in addition to the grated Parm. I served with Salmon but definitely substantial enough for an entire meal. I did not have any "soupiness" that others described....

I served this dish over sun-dried tomato cous-cous. Changes I made: Rubbed the chicken breasts with a poultry rub and sauteed that one side before placing in the broth. These lent to more flavor, better texture, and a huge improvement in visual appeal. I also had to use 2 cups of broth (made from bouillion cubes)...had I not, the liquid would have completely boiled down. I added it as necessary. I also added extra minced garlic, 1 tbl of dried basil, and 1 tbl crushed red pepper flakes. Additional comments: LOVED the balsamic vinegar. Since it was not specified in the recipe, I added it on top of the chicken/asparagus after I had plated it and then added the cheese. I thought the balsamic vinegar added a wonderful "layer" to the flavors. We will make this again.

YUM-O....I thought these would be really plain...which was so wrong - they were just sweet enough & just enough coconut flavor...Also, when I first saw the mixed batter, I thought that we would be making only a few cookies....or just a bunch of small ones....One tsp or so really spreads out...making a cookie that is about 2 inches wide...My chocolate chip cooking loving husband really really loved these, too....Thank you & will make again Very simple.

I found this recipe to be very bland. I used 2 cups of broth & can't imagine using more...I even tried to thicken it up with cornstarch but it was still very liquidy. I used fresh basil and 3 handfuls of spinach but other than that, I followed the recipe to the tee. Next time, I will season the chicken, add more onion, add green pepper, and less chicken broth. It was very attractive with the wilted spinach. I will make this again with more seasoning.

Very yummy but I did a lot to the recipe to make it the way I envisioned it tasting best...and it worked out well! 99% Fat Free Turkey (1 lb) made 4 good sized burgers...I mixed 2 tablespoons of feta, garlic sauteed spinach (1/4 cup), 1/2 tsp garlic powder, 2 splashes of Worchester sauce, 1 egg, 1/2 tsp ground pepper, and 1/4 cup italian bread. Served with tomato, bacon slices, bibb lettuce, whole grain mustard, pickles, and mayo. My hubby has never had good turkey burgers before and really loved this. Will definitely make again but I would imagine that without my additions, the recipe would have been pretty plain - thus my rating of the recipe.

My husband - a big guy - loved this recipe...So did I. I added diced tomatoes to the sauce with fresh basil as well as garlic powder. I also added additional shredded italian blend cheese during the last 10 minutes so the cheese didn't all get too dried out from 35 minutes of baking. I served the over creamy polenta with sauteed garlic spinach. Very "meat" like. The consistency was also very appealing...Will definitely make again....Super loved that it was baked rather than fried.

Be sure to use thin asparagus. I did not have prosciutto so I used bacon. Delish! I broiled for a few minutes prior to serving so the bacon would get nice & crispy....My husband loved it! We love asparagus roasted so this was a nice change.... Super simple, too!

Super yummy, super moist - made as directed but halved the recipe. I ended up putting in one large loaf pan & baked at 300 degrees for 75 minutes. Came out perfect. A winner !

Delicious !

Delicious & easy ! I used Splenda instead of sugar & added a couple dashes of nutmeg & cardomom. This is a wonderful fall condiment/side. Delicious paired with ham or pork chops. I blended half the mixture in a blender & mashed the rest so that the applesauce still had nice chunks of apple. Lovely garnished with some crushed walnuts.

Absolutely delicious ! It was more like Vietnamese Pho (noodle soup) then Thai food. I skipped the noodles completely, though. I didn't want the carbs or the calories. As a huge fan of Pho, I didn't miss the noodles at all ! The cabbage substituted nicely. As the stock boiled down, I did add about 1 1/2 cups of water. This did not diminished the flavor at all. I shredded the chicken instead of dicing it. I also added diced jalapeno, an extra tablespoon of Thai chili sauce & topped with mung bean sprouts (like served with Pho). I topped off with Sricacha sauce (I aptly call "rooster sauce" due to the rooster on the bottle.) I don't think I will ever want the sodium or carbs/calories of vietnamese noodle soup ever again. Next time, I will also added shredded fresh basil to garnish.

Way too vinegar-y for my liking. Prefer other porobello mushroom recipes to this one.

I was really disappointed especially with the ratings that this recipe has gotten. Banana bread is a love of mine but I have never made banana bread muffins. I found the muffin extremely bland & boring. It needed nuts & cinnamon - maybe a hint of nutmeg & vanilla extract. Boring, boring, boring. The topping wasn't even that exciting. I will not make this again as the recipe states but may add my own spin (items mentioned above, maybe raisins or dried cranberries, shredded coconut, etc)

I made this cake as healthy as I could: Substituted all but 1 tablespoon of vegetable oil with 1 3/4 cups lite apple sauce. I substituted eggbeaters for eggs & splenda for sugar. The result was a very dense but absolutely DELICIOUS cake. Very, very sweet so best with a cup of coffee or even coffee ice cream - to tame the sweetness. I made this as a layer cake (2 9 inch cakes). I layered smooshed banana & crushed pineapple as the in-between layer. Very very good to get that punch of flavor but be sure to thoroughly dry the crushed pineapple otherwise it gets kinda leaky. I cooked the cake at 325 in a confectioner's oven for 45 minutes. I watched it very very closely to ensure it did not burn. I topped with toasted coconut. My dad could not stop raving. Thank you.

Tasty but mushy. I used cooking spray instead of butter. I added fresh chopped italian parsley in addition to the oregano. I also added vidalia onion. It was okay - would have grilled the zucchini rather than wrapping it in foil & steaming.

I thought this was pretty tasty but was not perfect. I loved the lemony flavor but felt that it could have used something else - maybe coconut or chopped dried cranberries. It was too much of the same taste. I followed all directions & ended having to bake it an additional 10 minutes because it was still loose & damp in the middle. Please remember to let cool before taking bread out of pan. Since the recipe didn't state that, I ended up breaking the bread almost in half because I didn't let it cool. The glaze was tasty, too, but as mentioned by a few others, it needs about 2 tablespoons more of conf. sugar otherwise the glaze is very, very runny. I would make again but tweaked it.

Refreshingly delicious !!! I absolutely love the lemon custard - nice and tart without being overbearing. The 7 minute frosting was equally delicious - soooo marshmallow-y !! The light, sweet texture of the frosting completed the lemon flavor so nicely. I garnished with fresh raspberries & mint leaves. A definite do-again. If you would like to see a photo of my cake - look at the photo titled Lemon-y Layers :)

Super duper yummy ! I added a layer of shredded coconut to the inner chocolate layer & to the very top. I also topped by lightly pressing in chopped walnuts. I recommend cooling overnight as cutting them while they are anything other than solid lends to the bars falling apart. Unfortunately, much of the oatmeal I used as left in the pan or plate because they tended to crumple apart - but they tasted SOOOO great that it really didn't matter.