A brilliant and ideal way to cook pasta, especially when using some of the cooking water to enhance or stretch a sauce. If I could give this 10 stars, I would. Thanks, WHATS HIS FACE, you done good!!!

I'm giving this recipe 4 stars based on potential, but it deserves 3.5 as written. The recommended amount of pasta (at a hefty 1/4lb per serving), of course, needs more 'sauce'. But taking that into consideration and adjusting accordingly, I sauted a diced med-size sweet onion with the garlic in olive oil, then added a can of drained diced tomatoes along with the feta and quartered artichoke hearts (quickly rinsed to rid them of that tinny taste). Once the lemon juice, oregano and parsley were added, the sauce still needed to be a little 'saucier', so I added some of the pasta water to thicken (used the 'Enhanced Spaghetti' method by WHATS HIS FACE to cook the penne). This recipe is also substantial enough to serve w/ or w/o the chicken (as I had my portion); a nice change from the heavier tomato-based pasta recipes... will make again with these changes. Thanks!

Just like mama used to make when I was a kid... still as I remember it, too. I easily halved this recipe to fit an 8x8 pan (make sure pan is sprayed with non-stick spray for easier removal of crust), using a Tbsp or so less of the melted butter in the crust. I also used 1/3 less fat cream cheese and a little less than the recommended whipped topping (also lo-fat) so the filling would still set. Since I only needed 3oz of Jello, one small box did the trick. As others have done, I used fresh strawberries instead of the frozen, adding them to the Jello once cooled. Deee-licious. Thanks for the memories!

I'm only rating the falafel as I didn't make the sauce (didn't have yogurt or even sour cream..), but this recipe is delicious. I added an extra clove of garlic - 'cause I love garlic - and added the bread crumbs a little at a time, allowing the moisture to absorb (probably used about 3/4C total). Made into flat-ish patties and baked. Will make again since this was so easy to put together. Thanks for the recipe.

I found this quite easy to assemble, a lot easier than making a pie IMO. I cut the recipe in half, so a pint of blueberries was perfect for an 8x8 pan. Cuz I wanted to really taste the lemon, I added lemon juice (along with a dusting of flour) to the berries and some more zest in the topping. Only problem is the oven temp and/or bake time -- my crust was done at 10 min at 400, so I lowered the oven temp to 350 to finish the baking and the bars were done in 15 (would have burned at 20-25 min at 400). Thanks for the recipe.

I had one baby zucchini, which shredded to 'bout 1/2C, so I scaled this recipe down to make 2 cakes for my dinner last night. This recipe provides a decent ratio of filler vs veggie, but I amped up the spice with the addition of some cayenne. This would also be good served with a sauce, like a garlicky aioli. Thanks for the recipe.

I had forgotten about this recipe until I saw it go by in the review section the other day, so I made half the recipe to try it out. Upon first combining, the salad tasted like peas with balsamic, feta and green onion with nuts (I used walnuts). Then I tasted it once it had the chance to meld overnight. Better -- but the onion was really pronounced. It still needed something... so I added a sprinkle of real bacon bits which gave it a smoky dimension. I'll make this again and try it with basil also. Thanks for the recipe.

Searching for recipes that used both avocados and feta, I came across this salad. Instead of almonds, I used toasted walnuts -- quite good. Next time I'll add the suggested pears. Thanks.

I was out of eggs, but needed a way to use just 2 bananas which were past their prime. I replaced half the shortening with butter and, instead of making the frosting (out of powdered sugar as well), used both of the bananas in the batter. Turned out very moist and once cooled, could be cut into bars. Thanks for the recipe.

After eating ALL of this, my husband declared this the best breakfast -- ever! I followed the recipe exactly, just adding a pinch of cayenne for contrast. Took the easy route and just served over pop'em-fresh-from-the-oven buttermilk biscuits, although hubby said not to waste 'such delectable goodness on bread next time'... Thanks, Bill!

In a pinch for 'freezer friendly' meals, but not fond of canned cream-of recipes, I found this to be a good base recipe -- better, though, if enhanced. To save some time, I made this on the stovetop by browning the seasoned chicken with the mushrooms, celery, pepper, minced garlic and chopped onion. Then I just plunked in the sauce ingredients (probably added a touch more wine to thin) and adjusted the seasonings to taste. When defrosted and reheated, this can be served over egg noodles or rice. Easy and filling... thanks!

No alterations necessary to this easy (not to mention delicious) recipe. I topped the baked pie with meringue (made from 'Meringue II'), then popped it back in the oven to brown. Simply fantastic -- thanks!

These were really good, although I'm not crazy about the taste of clove, so I subbed nutmeg. Instead of large cookies, I used a melon baller as a measuring scoop to make little 'cookie bites' - baking just 6 min for this size - sooo cute and gone within a day!

Even after forgetting to add the melted butter (left it in the microwave...), these still turned out great. Using 1/4C scoops, the batter spreads to make big saucer-sized pancakes. I scaled the recipe down to 4.8 (thanks for that tip!) and I still had enough to freeze for 4 more servings. Thanks for the post!

For a lower fat/calorie muffin, these were pretty good. I added a dash of vanilla to the batter, but otherwise followed the recipe exactly. The muffins rose nicely in the oven and didn't sink upon cooling. A decent texture with a great banana flavor, too. Thanks!

Following the recipe exactly, I found that the center of these muffins sank upon cooling despite being careful not to overmix. While the texture was ok and not rubbery, there was a strange aftertaste -- perhaps from the amount of baking powder (??). For a healthier low-fat muffin, I much prefer 'Lighter Banana Muffins' from this site. At any rate, thanks for the post!

This sauce was quite tasty on Gnocchi I. To begin any white sauce, I always cook the butter with the flour for a few minutes to eliminate that floury taste sometimes associated with white sauces, then add the liquid. This sauce thickened a bit more than I wanted, so I thinned it with a splash of white wine. Also, I didn't use measure the peppercorns, just used a few good turns of the pepper mill. Omitted the nutmeg, but used cayenne instead. Very good with freshly grated Parm... thanks!

If I would have known making gnocchi was this easy, I would have made it a long time ago. I seasoned the mashed spuds with S&P and some chopped parsley before adding the egg and flour. Also, I didn't measure the flour -- just added enough until the dough came together and was pliable, but no longer sticky. I boiled half (and served with Roasted Garlic Peppercorn Sauce) and froze the rest. Thanks for a super-easy (and delicious) recipe!

Love, love, love this salad! Instead of red wine vinegar, I used balsamic, but otherwise followed the recipe as written. The caloric/fat content is a bit scary for a salad... but definitely worth the splurge. Thanks!

I like this marinade -- nice blend of sweet and savory. I increased the cayenne level by waaay more than a pinch and nixed the addition of salt (soy has plenty of sodium). Marinated a flank steak overnight, then grilled to med-rare... perfectly tender. Thanks!