I followed the recipe exactly. It was very light and very yummy. I think the trick is using fresh parsley or cilantro.

I have been looking for a good beef bourguignon recipe ever since my husband and I first tried it in a little cafe near Notre Dame in Paris..... and this one comes pretty darn close! Very good and very tasty. Makes the whole house smell nice while cooking too, perfect for a chilly fall or winter day where you crave some comfort food. I followed the recipe to the letter, and the beef came out very tender, juicy and flavorful. Next time I will decrease the canned onions by about 1/2 (a bit too many for my taste), and maybe add some small potatoes to cook along with everything else and soak up that delicious sauce. Will definitely make this one again. Thanks, Teri! :)

This was a very good recipe, very tasty. If you want to cut down on calories and fat, decrease the butter and cheese & use lite cream. I did that, and also doubled the pesto & added some dried basil (1-2 tbsps). YUM! Thanks Loreta, for a new shrimp dish!

Based on some other reviews, I added some fresh mushrooms to the pan before adding soup mixture. In the soup mixture I added minced garlic, salt, pepper, and grated parmesean cheese. This recipe makes a lot of sauce so serve chicken over rice or pasta. This was a good recipe, will make again.

I live in Belgium and enjoy any recipe that lets me cook with one of their delicious beers. :) I made this with 1 kg (2 pounds) of shrimp, I used half the butter the recipe called for and 2 beers (1 Leffe blond, 1 Leffe bruin). Bersides the onion and salt, I also added a couple sprinkles of cajun seasoning, 4 cloves of garlic and 4 bay leaves. It is very important to let the shrimp sit for 30 min (or more!) after simmering, it really soaks up all the flavors. Thanks NJMOM for a yummy recipe! :)

The original recipe calls for way too much breadcrumbs. I only used about 1/3 the amount called for. I also added ground beef, which I browned while sauteing the onion and garlic. Other than that I followed the recipe as is. Pretty good, with some tweaking :)

Based on some of the other reviewers' suggestions, I made the following changes: I smeared a little cream cheese on the bottom of the zucchini boats, then put the sliced pepperoni in, then the skillet mix. In the skillet mix, I used green onion instead of white, and I added some feta cheese. Overall it's pretty good but might need just a tad bit of something else to give more flavor. Thanks for a great base recipe!

I followed the recipe exactly as stated, except I used dried parsley instead of fresh b/c that's what I had on hand. It came out delicious! Even my husband, who usually doesn't like meatless meals, had 3 servings. Thanks for a yummy vegetarian dish! :)

This was delicious! I followed the advice of another reviewer and put the chicken in a warm oven while I made the sauce in the pan . . . I added the chicken back to the pan just for a couple minutes before serving, so it doesn't get soggy.

I have made this more than a few times for holidays and special occasions. It comes out wonderful and delicious and you don't have to change a thing! My husband's family is German and even they were impressed! hoo-ray! Thanks schoolbee123 for an easy, tasty, and authentic recipe :)

I have never made a ham before and this came out perfect! My hubby said it was the best ham he's ever eaten! :) I followed "Mazzo"'s review and used 1/3 C butter, 1/2 C brown sugar and 1/4 C honey for the glaze. I also put some sliced carrots in the baking pan with the ham so they got some of that honey-sugary flavor too. I don't even really like carrots but I ate them all. YUM!!!! Thanks, Colleen, for an awesome ham recipe I will be sure to use again and again!

Easy, quick and yummy! I also used Philadelphia's Garlic and Herb spread, it has a very good flavor. Some of the filling oozed out during baking, so I just scooped up the stuff that came out and poured it back on top of the chicken like a sauce right before serving. Everyone raved! Thanks, Wendy!

This recipe was quick, easy and tasty! I added some mushrooms because I love them (used about 250 g for 3 servings), and I doubled the tomato. I served the recipe over angel hair pasta. It looked and tasted like it came from a restaurant! This recipe made me and my husband very happy, thanks "proudwife"! :)

Very tasty! I only made a few minor changes: I added one onion (sliced), doubled the amount of mushrooms, and laid both on the bottom of the pan before putting chicken on top to bake. I also used garlic powder b/c I didn't have any fresh garlic on hand, and the flavor came through just fine. I also pPut a little bit of flour in the sauce to thicken a little bit. Also, if you use chicken breasts, don't forget to cut your bake time to 20-30 minutes. Thanks again for a yummy and quick recipe!

I followed the advice of some of the other reviewers and I doubled the pasta, garlic and shrimp. I also did not add the shrimp during step 2, I added it to the simmering sauce in step 3. Overall this recipe was quick, easy and tasty! Thanks PAL :)

Very good recipe, and flexible. I added a little more garlic, some mushrooms and chopped roma tomatoes. I sauteed the zucchini instead of boiling it (one less pot to clean), and added all the other veggies to the skillet to sautee all together too. I'll definitely make again!

I thought this was a good recipe, but I might not call it "fantastic". I didn't use the lemon pepper seasoning (lemon pepper is too overpowering for my taste). Instead, as suggested by another reviewer, I grated the lemon zest and mixed it with a 1/4 cup plain bread crumbs (I was making 4 servings). I covered the fish with the lemon butter + bread crumb mix, and sprinkled some grated parmesan cheese on top. It came out nice and the flavors were good but not too overpowering. Next time though I think I will double the sauce (since I added the breadcrumbs the dish came out a little dry).

The original recipe would only get three stars; I gave it four with the following changes (based on other reviewers comments): I used just ONE lemon for the zest and juice, and only ONE small handful of cilantro. The taste of cilantro is very strong and the amount called for in the original recipe is WAY too much. I also added 2 garlic cloves (minced), and 6-8 Roma tomatoes, chopped. I find this is nice over green salad, as recommended, or with "bowtie" pasta.

I tried this recipe a few times, using only the original recipe, then some modifications, then playing around with various cuts of beef and different cooking temps, etc. For some reason I cannot get this to come out as amazing as the other reviewers suggest. The flavor is OK I guess, but definitely not the best stew I've had and way too much prep work for a slow cooker recipe. Sorry.

I followed the recipe exactly but I thought the sauce had a strange flavor to it. Hubby ate it but I couldn't finish my portion. Will not make this again, sorry.