Absolutely dreadful. Not anything near the original. Amazing how lazy people are and don't make their own cream sauces or prepare their own mushrooms. Hardly a great culinary challenge. A poor substitute for the real Tetrazzini.

Made this with great fear and trepidation. Once made I knew I was right. No one would eat it and all asked that it not be served again. I agree 100% as there is really nothing good in this "stew ."

I made this two different ways. 1st I blanched the cauliflower for three min. Gets rid of any bugs or contaminants, refreshed in ice water. Broke into bite sized pieces. Added roasted red peppers, red onion, extra virgin olive oil and red wine vinegar. Italian large leaf parsley, fresh basil and Parmesan cheese. Added fried Prosciutto. The second version I added the same amount of Broccoli and added pine nuts. No mayonnaise just Virgin Olive oil as the vinaigrette dressing. The combo of green and white and red peppers... Wonderful!

First of all, I prefer to use Kalamata olives in a Greek salad. It benefited greatly from fresh Greek Oregano. I think if you use an Italian dressing on a Greek salad it then becomes an Italian salad. I use only Kalamata olive oil and either fresh lemon juice or a little Greek wine vinneger, As to the Feta Cheese make certain you purchase goat Feta cheese as it is authentic. Great with good fresh, crisp Greek hard rolls.

We did not care for this recipe.

Great for Samhain Holiday. I made a cream cheese frosting for this special cake for this special day. Added toasted sliced almonds on the top and it was great. Served it with pumpkin ice cream. Will make it many times in the future. Much like the published Witch Cake.

Next time I'll use Soba, Somein or LoMein noodles. Regular pasta adds nothing and these noodles are readily available. As to the Bok Choy! Two leaves? Try using two small Choy and cut the leaves in small sheds.

I did not care for this recipe. A total waste of Capellini.

This is a wonderful old recipe. We have had this in our family for eons. The only changes are I use Basmatti rice and a tsp. of really finely chopped Rosemary. Also a tsp. of ginger and garlic. This is so good I make it 20 or so at a time and then freeze 16 of them for future meals. I also serve a Greek salad with this using Kalamati olives, Feta Cheese,baby cukes and tomatoes. Toasted Pine nuts on top. A olive oil vinaigrette is the dressing.

LilithBoadicea, your chicken Cordon Bleu burgers are terrific. Certainly a great change from the usual burgers that are so heavy. Great with some Pinot G. The two great ladies would have loved this recipe.

This is a very bland rather overpowered mayonnaise taste. Ours it made of homemade mayo..French style, capers, fresh dill, Cornichons,Tarragon and the juice of one lemon,French sea salt, white pepper and horseradish. It must stand 24 hours for the flavors to develop. This is what real Tartar sauce is all about.

This can be improved greatly by getting rid of the pie shells and use large burrito size flour tortillas. Just spray the with olive oil and bake in the oven at 350 for 10". Prepare the meat with some real seasonings. I added 1 can of diced green chilies, 1 can of sliced olives, 1 chopped tomato and then al the seasonings such as Cumin seeds, onions and whatever else you like. Add the beans, sprinkle on Jack Cheese. Put the meat mix on top sprinkle on more cheese and bake for 35". Serve with shredded cabbage or shredded iceberg lettuce. Have toppings of avocado, green onions, Pico d Gallo. Really good.

This would never pass in Mexico for any form of chicken taco. It was tasteless and when served on a soft tortilla as bland as one could make it. No one in my home would eat it...not even the dogs.

I adjusted the recipe to be just as easy and much healthier. First of all brown the meat well. Don't add any extra salts or flavors. Add two or three cloves of garlic, a tsp. of chopped ginger (to help in the digestion of the meat.) Two medium onions roughly chopped and one celery stalk thinly sliced. These vegies should be lightly sauteed prior to adding to meat. Add two tins of Swanson's low sodium broth or other low saodium broth product When everything is in the slow cooker add carrots and one small bottle of Merlot and let it cook until tender. Saute some mushrooms and add to pot. If doing potatoes add at this time and finish cooking. This is very good with wide noodles with a bit of dill added. This becomes a very healthy and flavorfull meal.

This is really an awful recipe. Here is the great one. Remove the turkey to a heated platter. In the pan with the drippings make a very dark brown roux with about a cup or flour. Add broth made from giblets, neck celery, carrots, onions and cooked for 4-5 hours. Stir broth into roux thoroughly until thickened and there are no lumps. Add one cup of Merlot and stir. Salt and pepper can be added. This is a beautiful, rich gravy that has the perfect color and marvelous flavor.

My husband and our fellow wives and all our children loved it. I had to quadruple the recipe but that was not a problem. Real good and followed by homemeade apple pie.

This is very good and soothing. I add a little lite soy sauce. I also love it with my special Daikon salad. Love it

A recipe I have used forever that only difference is that I add lightly cooked fresh mushrooms and sliced almonds on the top. A nice addition.

This is not a recipe I would want to present to anyone. Why not get some good steak and thinly slice it. Cook it in a bit of olive oil add mushrooms and green onions. When ready to serve add sour cream and warm. Serve over home made noodles.

I guess this is okay for some who have not had authentic Shepherd's Pie but I did not like it nor did my family. I prefer the authentic recipes from the UK using ground lamb and not placed in a pie shell. It was quick to prepare but just not our cup of tea.