This was quick and really easy to make. My only complant is that if you cook it for the whole time stated in the recipe the porkchops will be dried out. We had thick Butterfly porkchops and I feel that 40 mins would be plenty of time.

This was very simple yet very tasty. Instead of pounding the chicken and rolling it; I slit the chicken in half length wise being careful not to go all the way through; season the inside of chicken with a little salt pepper and garlic powder then spread the basil on the chicken and added the cheese fold the chicken back in place and baked in the oven at 350F for half an hour then broiled for 5 mins to give the chicken a little extra colour. If I had cooked the chicken as long as stated in the recipe it would have been dry. Thanks for this great and easy recipe.

I have made this recipe several times. When camping I have made this on the stove top stirring till cooked and browned nicely. I use 1tbsp fresh herbs for the dried if possible. I have also used Yukon Gold potatoes even better then just plain white potatoes. Always a hit at my house. Thanks for a great recipe for potatoes.

LOVED THIS SOUP! While my husband was still eating this he was telling me to add this to our rotation of soups. I think he went back for three servings. I didn't have cumin seeds so I just didn't use them. I had already browned the ground beef when I found this recipe so I didn't bother making meatballs therefore I didn't have to use bread crumbs or egg; I just added the onion and garlic to the soup after saute them with the carrots and celery for a few minutes. I only had a 28oz can of tomatoes so I used it all instead of spliting the can. The rest of the recipe I followed. I had about a cup of cooked ground hot italian sausage in the fridge so I added it to the soup a few minutes before serving just to get rid of the left over kicking up the heat of the soup a little more. Will be making this soup plenty of times durning the cool winter months. Thanks for a great recipe.

I cooked two chickens that where just over 4lbs each so I made this recipe X4. I mixed the spices with the olive oil and then rubbed it over the chicken and in the cavity; I also stuffed 1/2 of an onion into each bird before cooking. I followed the recipe but cooked it for a little longer because my chickens were larger. I too had problem with smoking so I added a little chicken broth to the bottom of the pan when the chicken stated smoking and this solved the problem. I loved the flavour of the chicken although my daughter thought it tasted a lot like the chicken I make already. I will make this again the chicken is juicy and it cooks quickly.

I scaled this recipe down to three people and still had lots of dressing left over. Two pounds of spinach is a lot so I just plated out enough for three servings added one egg for each person and then drizzled the amount of dressing I thought was appropriate; the rest I'll save for my salad tomorrow. I can see using this dressing on a spring mix salad also. The dressing is what makes this salad so good. I have made this a few times now and still love it today I added fresh local strawberries halfed and some slice red onion OMG I loved loved loved it this way! Thanks for a great recipe.

As written I'd only give this recipe 3 stars. It's a good begining but needs some tweaking. I added two cloves of garlic to the chicken and added some broth to the bottom of the pan. I made sure to rub some of the rosemary with butter under the skin along the breast and leg. I also didn't cook it for as long as stated in the recipe; if I had the chicken would have been dry and overdone.

I made this the other night for my family my teenaged kids loved it so much that my husband didn't get a chance to try it. I used herb flavoured tortellini instead of spaghetti because I had some in the fridge and wanted to use it up. I didn't use wine because I didn't have any, instead I used chicken broth. I found that I had to use more then the recipe called for. I added the egg right after I drained the pasta and the egg cooked up so my pasta had litttle bits of scrambled eggs in it. One other reviewer suggested letting the pasta cool a little then add the egg and cheese mixed together into the pasta. Next time I'll try this method to see if the pasta comes out creamy. I also didn't feel the need to add the extra salt called for maybe because of the chicken stock even though I used low salt stock. If this had turned out creamy I would have given it 5 stars. I made this recipe again tonight and it turned out better than the first time. I added 3 cloves of garlic. I let the pasta cool a little so that it wasn't so hot and it turned out a lot creamier instead of having bits of scrambled egg in the pasta. I had white wine this time still had to use a little more then the recipe called for but it added another layer of flavour much better then using broth or water. I had left over roasted chicken (about 1 1/2 cups) so I added that in to just before adding the hot pasta and the rest of the cheese. Family loved it. Will make again.

I have to admit that I didn't follow the recipe exactly. I didn't have the ingredients so I made do with what I had. I used 5 hot italian sausages without the casings and browned them in the pan and then drained. Since it was hot sausage and not sweet I decided not to add any of the red pepper flakes, next time I think I'll add just a pinch to give it a little ump. I didn't use the 1/4 cup of olive oil either; instead I sprinkled a little in the bottom of the pan and sauted 1/2 of an onion 1 stalk of celery and the garlic I then added 1/4 cup of vodka and deglazed the pan. (This would be when I'd add the pinch of red pepper flakes). I used half and half cream (10%) instead of the heavy cream because that is what I had on hand (didn't miss it). Everyone loved it and wants me to make it again.

Since this was the first time making this I halfed the recipe because of the expense of virgin olive oil. I didn't have the time to let it marinade in the fridge so I did as another reviewer suggested and added some butter and put it in the microwave for 30 seconds. This helped to blend the flavours much quicker. I used balsamic vinegar but it wasn't aged. Next time I think I'll use a little less. I forgot to add the ground pepper; but it was still good. I think I'd add a little red pepper flakes instead of the ground pepper. I think this was very good and needs just a little tweaking to make it excellent.

I made these tonight for dinner along with bbq steak and everyone loved them. I had had something like this at a dinner party before and was looking for a recipe to try. I'm glad I decided to try this one. The flavour was great, I didn't have chives so I used green onion that I had on hand and mixed the garlic powder right into the potatoe mixture. Next time I think I'll whip them with a beater instead of mashing them to make it fluffier, other than that we all loved this recipe. Thanks Ruth

I didn't have the veggies that this recipe called for so I just used what I had on hand (carrots, red pepper, celery, broccoli, and some spinach) but kept it to about the same amount of veggies over all. I followed the rest of the recipe as stated except I didn't add the extra salt (1/2 tbsp) at the end. I'm glad I didn't if I had it would have been way too salty. Next time I'm not going to add the cornstarch at the begining but leave it to the end to be added with the soy sauce and water. I found the cornstarch made the bottom of my wok sticky while I was stir frying the veggies. Over all a good recipe for any combination of veggies you have on hand.

I made this recipe tonight for dinner and I have to say I was a little disappointed with it. I found the cabbage rolls to be on the blande side. I cooked my rice in equal amounts of water and rice because that is how I always do it (I don't like mushy rice). Other then that I followed the recipe to a T. I feel that this was just lacking in flavour. It needed more spices. Next time I make cabbage rolls I'll use this recipe for a base but I'll add in more spices. Some worcestershire for the sauce and maybe some thyme for the filling. I'll also add 1 pound of italian sausage instead of just 1/2 pound, probably hot instead of the mild. (There was too much rice and not enough meat).

This was really good. The pork turned out moist and very tender. I agree with other reviewers about cutting down on the honey. I used maple syrup because at the last minute I discovered I didn't have any honey. I cut that back to 1/2 a cup but I think 1/4 of a cup would be plenty using either honey or maple syrup. I found the sauce too sweet to be pouring over the meat once everything was on the dinner table. I will be making this again. I didn't have Russian Dressing so I made it following the recipe Chilled Russian Salad Dressing from this sight. Thanks for sharing.

I liked this dressing. I thought it turned out very good. I didn't have Horseradish so instead I used Seafood Sauce, about a tablespoon. It still turned out great. Used it for the Russian Dressing I needed in another recipe and that turned out great too. Thanks for sharing

My husband and son both loved this recipe, I however thought there was something missing. I used fresh tomatoes instead of canned, and I wilted the spinach in with the garlic, bacon drippings and tomatoes. I will make this again but next time I think I will add some chili flakes and parmesan cheese. Thanks for the recipe.

I made this soup tonight for my family. I'd have to say I was a little disappointed with it. First of all why add 3 cups of water to the chicken broth it just watered it down, I ended up adding some chicken bullion to it to bring some of the flavor back. Secondly adding the veggies the way stated in the instructions makes for some very over cooked veggies. I will make the soup again but next time I will not add the extra water, but extra broth. I’ll add the veggies the same time I add the tortellini and won’t have the soup simmer 25 minutes with the chicken before adding the veggies, 15 minutes of simmering is plenty before adding the veggies. I also added a handful of spinach at the very end just before serving, giving it just enough time to wilt before spooning it out into bowls. Some of my family don’t like Parmesan cheese so we just added it to our own bowls for those of us who wanted it. I think with these changes it will make a much better soup. I also have to say that I didn’t add the lemon pepper because I didn’t have any on hand, I just use ground black pepper.

My 18 year old son made this recipe today for our family and his girlfriend. Over all I think it was very good, my son did however find the instructions confusing, if it weren't for me he would have added more spices than the recipe called for. The amounts in the instructions didn't work with the amount in the recipe when we printed it out. We didn't add the mushrooms because his girlfriend doesn't like them, and we didn't add the tomatoes because we haven't had chicken fettuccine with tomatoes in it before. We didn't use the tablespoon of salt called for in the recipe I thought it would end up too salty instead we just salted to taste. The recipe turned out very good and my son was able to impress his girlfriend with his cooking skills. Thanks for sharing this recipe

I have to agree with some of the other reviewers who don't like bread crumbs in their burgers, I find that the store bought bread crumbs change the taste and texture of the burgers and not for the better. To get around this problem I use 1 to 1 1/2 slice of bread for every pound of meat and drizzle the bread with just enough milk to get it moist, I think its about 2 tbsp of milk. The rest of the recipe I kept the same and the burgers turned out really moist and had good flavor. Thanks for the recipe.

I have always just kind of done my own thing when making enchiladas because I didn't have a recipe for the sauce and I didn't want to by the store brands. When I found this recipe I thought I'd give it a try and it turned out great. I made two changes I used chicken broth instead of water as some of the reviews suggested, also I didn't have any tomato sauce so I used a 6oz can of tomato paste and an extra 6oz of chicken broth. While the sauce was simmering I browned my meat added some of the same spices to it; after my sauce had simmered I added some of the sauce to the meat mixture made up my enchiladas and poured the rest of the sauce on top before baking them in the oven. I'll use this recipe from now on. Thanks Sara