I scrolled down about 40 reviews looking for someone, anyone, who had actually followed this recipe, but couldn't find one. I, however, followed it to a T - right down to the real anchovies and not anchovy paste. IT WAS EXCELLENT. I've been using an "authentic" caeser recipe for awhile, and this is much, much better (and easier to make). This is going on my list of keepers and will replace any caeser dressing I make in the future.

Reviewed On: Jun. 7, 2007

I followed this recipe exactly except that I didn't put the filling back in the shells - I actually put it in a casserole dish and baked it that way. I also threw in some shredded Mozzarella cause I had some, and it sure didn't hurt it! I got rave reviews from the family.

Reviewed On: Jun. 7, 2007

This was my first attempt at making Indian food at home, so I followed the recipe exactly - only substitution was using skinless, boneless chicken thighs for more flavor. I've always avoided trying to make Indian at home because seems like it would be very complicated, but this recipe was easy to follow and fun to make (if you like to cook, that is). It turned out unbelievably delicious! At first it seemed like too much sauce, but with basmati rice and naan, there didn't seem to be enough sauce! Also, the sauce thickens up by the next day. In fact, as is the case with all curries, it was even more delicious the next day. So we're definitely going to make it again (as soon as our waistlines allow), but we'll make it the night before to allow the flavors to meld even more. Delicious - thank you so much for this recipe.

Reviewed On: Mar. 20, 2005