Not bad, not good. Took several reviewers recs and added more garlic, chix broth, seasoning, etc., and it still had no flavor. BORING. If it hadn't been for the vinegar, there would have been almost no flavor. Could probably be tweaked to be good, and maybe some day I'll try, but then it won't be this recipe anymore.

As written, which is how I made it the first time, this orzo is pretty boring, so I gave it a 3. HOWEVER, made it again last night with a couple twists, and it was a huge hit: once you've softened the garlic in butter, add in the orzo & toast it a bit, then cook it in chicken stock. Once it's done, add in plenty of fresh parm, and the key, a drizzle of white truffle oil. Creamy, yummy, almost risotto-like.

This was not bad, but not great. Made only minor changes to the recipe based upon product availability (no fresh-used canned tomatoes, 1/2 shrimp/1/2 scallops, 1/4 less butter), so I think I got a pretty true taste of this, and it's just too bland. First thing Hubby said was it needed Essence, though S&P helped enough. MAYBE I'll try again but will add some kick -- maybe spice, chopped yellow onion or red pepper, dash of lemon juice.

I'm not a big fan of pork chops, but this recipe is a big reason I keep buying them. I've made it several times and have occasionally had to adjust to one thing or another lacking in my pantry. When my chops have been too thin to "pocket", I've piled the stuffing on top of the cooked chop and stuck them in the oven to melt. I've also gotten by with dried parsley and bacon chips when in a hurry. But these are best when I follow the recipe exactly, and make sure to get stuffing spread well in the pocket. Give this recipe a shot! You won't be sorry.

Boring, not bad, just nothing.

I,too, am very stingy with my 5 star ratings but give one to this. We just got done with dinner and there are no leftovers! Didn't tweak the recipe much -- just used diet cola and beer mix -- and used a 2 lb. chuck roast that I browned before roasting, and it was great. AND EASY! Will say that that cut and that size didn't need to cook more than 4 hours total for tender and there was PLENTY of gravy. Won't bother looking for another pot roast recipe. This is it from now on. THANKS!!!

The taste was pretty good (3.5 stars) but the prep -- preparing and stuffing the chicken breasts -- was not worth the hassle (3 stars). It reminded me a lot of another chicken florentine recipe I have, but no stuffing necessary. I may take some components of this recipe and add to the other one to make it really outstanding, but I probably won't make this one again just. And once again I swear NEVER to try another stuffed chicken breast recipe because I just can't get them right.

This was good, not great, and it was pretty easy, though it took 3 pans. Hubby really liked it, daughter and I were OK+. Used asparagus, not broccoli, 1/2 tsp hot sauce (left NO HEAT), and added 1/2cup chopped red pepper. Probably will make again with some revisions to make it very good: less garlic, replace 1/2 of 1/2&1/2 with milk to reduce fat, add chopped red pepper, mushrooms & scallions, and will add some seasoning with kick. Then we'll see what happens.

This gets only 4 stars because it is VERY time consuming and expensive to make and requires a pretty mature palate. I and several guests liked the fairly sharp flavor, but others thought too much pesto and just weren't crazy about it. Hence, I have a lot left, even after taking it to a party with @20 people -- 1/2 recipe would have been plenty! RECS: 1)chop the toms with scissors -- takes forever but easiest way; 2)better served with bread than crackers; 3)consider the audience you're serving this to; 4)a little goes a long way because it's a pretty intense flavor; 5)remove oil from toms and everywhere else possible.

I gave this 3 stars AS WRITTEN -- too much mayo & celery -- but with some modification, I think it can become the pot salad I've been looking to replicate. The changes I made to this recipe and ended up with a pretty good salad (hubby loved it!): no eggs (Hate 'em!), 1/2mayo-1/2sour cream, some fresh dill, and about a teaspoon white wine vinegar (this is the KEY!) Next time I'll use even less mayo, more sour cream, less celery, and absolutely the vinegar -- it lighten and livens up a too rich pot salad.

I only give this 4 stars because it's not the BEST pasta I've ever had, but it's definitely a regular at our house. I do add a few more artichokes and tomatoes than the recipe calls for and a touch of Essence, but that's just my taste. It's good w/o those modifications --- just don't forget the olives! They really take this dish from fine to GOOD!

I saw a meatloaf with cream sauce recipe on TV and decided I wanted to try one -- and unfortunately, this is the one I tried. Even with suggestions made by several other viewers, this was not good, and I think would only have been worse if made exactly as recipe states. I'll stick with ketchup ones from now on.

This dip was awful, and after following the recipe, there was nothing I could do to salvage it. Had to throw it out!

I'm giving it 4 stars because my husband loved it, but I wasn't quite so crazy about it. Made the recipe exactly as written, but there was an off taste. Next time I think I'll add roasted peppers or dried tomatoes and maybe some italian seasoning.

I took other reviewers advice and halved the herbs & onion soup, but these were still way too herby. In fact, they had so much herb taste that I was afraid to put any condiments on for fear of making burger downright inedible. I think that may be first burger I ever didn't finish. No one else seemed crazy about them either. Won't make again.

This might have been good were it not for all the butter. Just like the suggested cooking time, the butter was way too much!!! If I try this again, I'll brush melted butter on and spice up the cheese mixture a bit, maybe wih chives and/or garlic. And I'll only cook for about 16-18 minutes.

This is a wonderful appetizer, partly because it's so easy to do. I always use 1/2 slice prosciutto to cut salt and cost, and it's never been a problem. We also frequently grill them AND shave fresh parm over warm spears. The cheese puts this yummy clear over the top!

The flavor was pretty good but the chops were dry, even when braised in chicken broth. I may try this again sometime with a tenderloin or 2" chops, as they're easier to cook and keep moist than chops are. But this wasn't a recipe that left me anxiously awaiting the next opportunity to make it.

This is truly one of my husband's favorite meals, though my 6-year-old taco pizza lover won't touch it. I love it too, but gave it only 4 stars for 2 reasons: (1) It is messy to serve, never neatly coming out of any of the numerous dished I've tried; and (2)The tortillas turn to a mushy, nondescript mess when reheated, so if I make too much, I usually have to pitch the leftovers. That being said, I'll still make it because hubby loves it and I like it too!

This was the first gumbo I've ever made or eaten, and I'm pleased to say, I liked it a lot! While it was a bit labor intensive, it made a terrific Fat Tuesday dinner. Couldn't find the chile peppers and used andouille (sp?) sausage, but it had plenty of kick. Next time, I'll use more meat and less chicken broth if I cook rice separatly. But with all the liquid I think it might work fine with the rice cooked right in with the gumbo. Thanks for the recipe!