I don't want to hurt anyone's feelings but... I am sorry to say this was really terrible! Perhaps it was the fact that I love the REAL Spaghetti Pie (and there are many variations) or the fact that by adding a pie crust, to pasta adds a multitude of fat, calories and carbs. It just seemed pointless to add a crust to a pasta crust. Did you just hear the words, "Spaghetti Pie" and thought it HAD to be in a pie crust? I would much rather have my Spaghetti Pie and a piece of garlic bread! And, of course a salad:)

I really enjoy the flavor of curry. Some people say that curry is spicy. I have never thought that. You can get dishes with curry that are spicy. But I never thought that curry itself was all that spicy. I made this dish as the recipe state only substituting vegetable broth for the chicken broth (we have a vegetarian in the family). My husband had never had curry before and didn't know what to expect, neither had my resident vegetarian. This recipe was a HUGE hit. We all enjoyed it very much. I really thought this recipe would be a great addition to the Thanksgiving table. Not only was it delicious, it was really pretty to look at. Thank you for sharing this really excellent recipe. We will be making this one again.

I really loved this recipe. My son loved it and so did my hubby. It was terrific and really easy! My only changes (after reading other reviews) I didn't do all the steps. I just cooked the ground beef, onion, celery, etc. Just made it a one pot deal. I used really lean ground beef so there was no need to drain. I didn't have time to cook it for 6 hours, but it was fantastic just the way it was after 3 hours. Besides I don't like my ground beef cook to a mealy consistancy anyway. I didn't change the seasonings at all. I love bay and I love my sauce to taste like something other than tomato. I did add a tablespoon of sugar, because I like my sauce to have a 'balanced' flavor. I was surprised the recipe didn't call for salt or pepper. I didn't add it and it didn't need it. Happy cooking! Laura Behrendt

This was a wonderful recipe. Everyone who has tried it has loved it. It's very moist. I have made it twice now and the second time I made it I added 4 oz of softened cream cheese to the glaze. It was delicious. Both ways are great. You are gonna love this cake. I now have 2 bundt cake recipes that are winners! The other is the Chocolate Cavity Maker Cake on this site.

I just wanted to put in my 2 cents on this recipe. And made (just the way it is) would be really boring. I am surprised the reviews were so good. But it is a good base recipe. I have had it with cream of shrimp soup. 1/2 lb grated swiss and 2-4 TBS of dry white wine and a small package of frozen baby shrimp. To me, this screams "holiday appetizer"!

Yummmmmmm.

If I could give this recipe more stars I would. My whole family raved and raved about how good it was. My hubby even had a twinkle in his eye. We had roast, chive mashed potatoes and veggies the first night. Second night we had the tacos with shredded roast, refried beans, fried onions, cheddar cheese, lettuce, sour cream. It was yummy! Now tonight we are going to have french onion soup, like one of the reviewers suggested. We can't wait. Love this recipe!

I am sorry to go against the crowd, becaue everyone on here seems to rave about it. This was just not for me. I will never make it again. It turned out fine. Everyone who ate it said it was great. But it just seemed like 'cake' to me, 'lemon cake'. I prefer the 'Cavity Maker Chocolate Cake' recipe I found on this site. Instead of people saying to me, "This is really good, thank you." (lemon cake response), people said, "OMG this is really good, can I have the recipe!" (Cavity Maker response) People are still talking about THAT cake.

Well... I don't know what to say, other than I think this recipe has some potential. Vermouth must be salty, because this dish was VERY salty and VERY peppery with 1 Tablespoon of cracked peppercorns (and yes I did crack my own peppercorns). I didn't hate this, but didn't love it. The chicken was moist. I give it 2 stars because I probably won't make it again, but it was edible. Sorry, I really had high hopes for this recipe, it sounded so good.

I'd give this more stars if I could. I made this last night and it was outstanding! Everyone loved it! It was perfection. I would serve this to company. I had it cold for breakfast this morning and it was sensational even cold like Stephan said. Thanks so much for the wonderful and versatile recipe.

This was a great recipe and would make a super base for an easy and tasty quiche.

Sorry, but we only thought this recipe was so-so. I'm sure others loved it. But it just lacked something.

Wow! These were awesome! There is a special place in my heart for sesame oil and now I know why. So aromatic, so full of flavor, so wonderful! I did take one person's suggestion and put some toasted sesame seeds on them and thickened the sauce with 1 TBSP of cornstarch and 1/4 cup water and poured it over the rice we served with the wings. Great recipe. Sure to impress anyone.

I'd give this recipe 3-stars if I ever thought I would make it again. The family thought it was boring. I thought the Zucchini was wayyyy over cooked and the dish was swimming in water! It tasted just okay. I felt like I was eating leftovers and could not get over that actually purchased groceries for this. Overall it was edible, just not repeatable.

I have never attempted pickle making before. I tried this recipe and have been waiting to open a jar. I thought you had to wait 8 weeks to try them. But I recently read that someone ate them 2 days later! Did I do something wrong or read the recipe wrong? Or are you supposed to eat them WITHIN 8 weeks? If someone can tell me, I would appreciate it. Thanks.

This recipe is so good. It replaced our boring parsley-butter red potatoes. Company loves it and it has a wonderful aroma.

This is definitely a 5-star recipe. We have been making this for years and love it! It's a tried and true, never-fail, company pleasing, favorite. You can even prepare it (not bake) in the morning or night before and store it the fridge until it's time to cook it. You do need to cook a little longer since you are starting with very cold ingredients. Update: I just made this again last night. The original recipe that I have has 2 cloves of garlic and 3/4 tsp of oregano. It also uses shredded mozzerella in the middle and slices on the top. Wonderful recipe! I'm glad it's on here.

Easy? Yes. Edible? Barely. No flavor. Pasta has a wierd, rubbery-mealy texture. If you like Manicotti, you should pass on this recipe. It's just bland and boring. Even if you perk up the sauce with some seasonings, the recipe loses it with the texture of the pasta. Sorry, but our family didn't care for this at all:(

This recipe was perfect. My hubby had been craving his mother's Bierocks and had talked about them many times. I called her with this recipe and she gave me the lowdown on what to do and what NOT to do: 1. Prebake the bottom crust for about 10 minutes. 2. Brown beef, onion and ADD some seasonings (we just added seasoned salt and fresh pepper). 4. Then add sauerkraut (rinsed, drained, blotted) OR fresh cabbage that is shredded for coleslaw (as the original bierocks calls for fresh cabbage). You will just need to cook it until softened. 5. As for the 'binder' to keep the meat together some other reviewers had mentioned adding a can of creamed corn or cream of mushroom soup! Yikes! This made my mother-in-law shudder at the thought. Just sprinkle the beef mixture with 1-2 Tablespoons of flour and add 2/3 cup of water to make your own 'gravy'. 6. Put the cheese ON the meat and NOT on top of the crust. Anyway, my hubby loved it and it satisfied his craving for the bierocks of his youth. Great recipe.

Easy! Delicious! Impressive! I am my worst critic and I even impressed myself with this recipe. This was my first bundt cake and it was truly outstanding. EVERYONE loved it!