This was a lot of work and not worth the trouble. I followed the recipe exactly and it was very bland. The potato gets lost somewhere - volume probably would be better using those frozen shredded hash browns if you can eat them. I may use the ingredients again, with more onion and no potato and just add beaten eggs to the mix in the skillet to cook, like an omelette. A lot less work, dishes, mess and quicker.

I didn't change the ingredient quantities except I doubled up on the cucumbers and it was still way too hot. If I make again I would cut out the cayenne and red pepper flakes and add cayenne to taste at the end. The curry powder may need adjusting too but the soup was so spicy it was hard to tell what the problem was. I've frozen the leftovers with a note to add milk or cream, so I haven't totally given up on it. The rating reflects the fact that IF I hadn't doubled up on the cucumbers, it wouldn't have been edible in our house, and I stress, we do like spicy food.

I made it as stated except I didn't thicken it, it was thick enough. But, quite honestly, it was just as if it had come out of the well known red & white can, so it's just not something I'd bother making again. Uninteresting, and for the leftovers I'll have to add some excitement to it.

I had to take a salad to a party for 40 people today & decided to try this one. Boy, do I regret it. The pasta turned brown from the dressing. I followed the recipe except for the chicken because the hostess was cooking chicken, and I had to add julienned carrots, diced red pepper, snow peas, cauliflower, jicama just to make it look more edible. Afterwards I wondered why an Asian type salad would include pasta. I was very embarrassed to bring 3/4 of it home and throw out. No, I won't make this again. Without the colour of the veggies it did not look appealing.

This tasted wonderful and was easy. I used the same ingredients except the bacon although I did use bacon grease to cook the leeks and onions. I cooked in the pressure cooker with just 2 of the cups of broth and added the other 2 after processing. Didn't miss the bacon - it was very good without. Will definitely make again.

We were very disappointed in this recipe, which I followed EXACTLY. It was edible but the taste was lemon, not garlic. Sorry for the poor rating but I won't make this again.

I can't believe something SOOO basic & boring could make the "daily recipe". I'll stick to my tried and true 3 ingredients - ground beef, dried onion soup and an egg to bind.

I halved this recipe and omitted water chestnuts & bamboo shoots because I didn't have any. Used red curry paste and red peppers instead of green. Otherwise followed recipe ingredients and this dish was fabulous. We are Indian curry lovers so this milder version was a nice change. Husband loved it and I will definitely make again. Very easy too.

This was wonderful. My husband thought I'd been slaving over a hot stove! I had one roma tomato that needed to be used so I chopped it and sauteed it with the onion. Other than that I didn't change a thing. I'll definitely make this again, and for company too.

I was skeptical because I'm not a salad lover but it was surprisingly very good. I added 3/4 c. of feta and 1/2 c. chopped walnuts. I think 2 c. of COOKED rice is sufficient. Great combination of flavours and I will definitely make it again.

I was very disappointed with this sauce. It looked very unappetizing because the cream (half & half) curdled and was watery. The flavour of the chicken was OK but only because I sauteed an onion and garlic with it as suggested by others. We couldn't taste the parmesan even though I used 1/3 cup instead of 1/4. I won't be making again.

I used salmon fillets instead of steaks & baked instead of broiled. It was OK. The avocado dip was disappointing though - quite bland. Company didn't seem too thrilled with it either. I won't make again.

Great recipe. I used halibut fillets instead of steaks and fresh spinach as is. This would work well with cheaper fish also. I had twice as much cheese sauce than was required so saved till the next day for Tuna Mornay. I will never make cheese sauce any other way - I'm so grateful to have learned this method. I cut the cooking time by at least half.

We loved this. I didn't have the green onions but it was still very good. I think I'll cut the butter in half next time. I baked in 425 oven for about 15 minutes in order to brown the top. The time depends how thick the fish is of course. I think broiling would dry the fish as someone else said. When halibut is out of season I'll try it with another fish. It's so quick and easy.

I'm not a big fan of the balsamic taste but I do like this dressing. I must have used a good quality vinegar because it wasn't as vinegary as I expected. I used it on the Avocado & Tomato Salad (this site) and wouldn't use it on that again, because it coloured the avocado and the salad didn't look too attractive.

The taste was OK but the appearance wasn't attractive because of the balsamic dressing. If I make it again I'd use another dressing other than balsamic. A full bottle would have been way too much for the quantity of other ingredients.

I'm glad I didn't pour this dreadful sauce over the expensive salmon before tasting it. I didn't make any changes so therefore was faced with this extremely thick tastleless sauce. I had to add more cream, wine, dijon, onion salt, garlic, pepper but nothing helped. Way too much flour. I used sockeye fillets and 30 minutes would have been far too long at that temperature. There are far better salmon recipes on this site. My husband & daughter didn't like it either.

We loved this and have received rave comments from guests. The secret for easier handling is keep the pastry cool. I might add sun dried tomatoes and/or feta cheese next time for a change, but the ingredients as specified blend well and don't overpower the salmon.

Excellent, but I didn't use the jalapeno peppers. Would definitely make again.

I'm English and I think the secret of this recipe is the Dijon mustard. I added 1 Tbsp each of onion powder and sage to the sausage meat. I cut the 2 pastry sheets to make 4 strips. When the sausage was spread onto the pastry and rolled over & sealed, I had 4 "logs". When these were on the baking sheet I cut each "log" into 7 - 8 individual rolls and cut a small slit in the top of each. I wanted them for finger food. I did add the bread which someone else suggested but I don't think it really helped with the greasiness, but it didn't detract either. Drain on paper towel while they're still hot. Don't skip the Dijon!