This was to die for! I made the recipe as stated, save for some untoasted coconut between the two layers. I used reduced fat Cool Whip. The custard took about 45 minutes for me to thicken up, which was worth every single minute of whisking time. This is going in my arsenal of recipes!

This was amazing! I'm a vegetarian (cooking for a household of meat eaters) so I substituted the chicken stock with vegetable stock. I ended up doubling the sauce and I'm glad I did. I was cooking for six, but doubling it was definitely needed. I added onions and upped the garlic as a personal preference and mushrooms as well--half diced up, and half sliced. I cooked the chicken before everything and let it rest while I started the sauce. I sauteed the produce and the sun dried tomatoes in the chicken skillet and moved it to the saucepan and then followed the recipe as stated. I was originally going to use whole wheat fettuccine, but at the last minute decided to use white, and I'm glad I did. The subtle nuances of this amazing sauce would be masked and subdued by the whole wheat pasta. I did, however, save on some calories and fat by using half and half instead of heavy cream and low sodium vegetable broth. I garnished the plates of those who wanted it with Romano cheese. It was divine! I will definitely, DEFINITELY be making this again!

Did take a lot longer to cook than it said, about an hour and could probably use 15 more minutes to have all the potatoes tender, but was pressed for time. I used a combination of olive oil and butter. Amazing vegetarian dish!

Beautiful stock, the soup idea was fantastic. Be sure to add enough salt to bring out the flavor, not enough and it ended up being bland. Much cheaper than store bought stock, and much more flavorful. It was hard to not just eat the carrots straight out of the pot! I used dried bay leaves and parsley, I upped the parsley to 2 teaspoons, and used a whole branch of fresh thyme. I used two tomatoes, instead of one, as well. Will definitely keep this delicious stock on hand.

I'm sure these would have came out great if I would have made them right--they ended up, after baking, like little cookie balls/bites. They didn't spread. Does anyone have any idea what I did wrong? They tasted just fine, they were just a little bizzarre looking when I went to bake them for a party.

The dough was difficult to mix, and it was difficult to roll, and burned easily--but good. :)

Amazing rice pudding. I omitted the raisins and doubled the vanilla and cinnamon, and it came out perfect. Thank you!

This was fantastic! We didn't bother putting the filling back in the potatoes, it was too difficult-we just ate the mush. I'm making a log of this for Thanksgiving this year--it's delicious!

Great texture. I add cinnamon and sugar to the salt and pepper, and they turn out great.

Wonderful recipe. I put additional strawberries, honey, kiwi, and lime juice in, ommitted the bananas, and added pecans, and it was one of the best salads I've ever had.