This was great! I don't know why some people were saying that it wasn't thick enough. It was so thick for me, I could hardly get it off of my hands. I never knew it could be so easy to have a super-fudgey frosting, but this is it. I added a little cinnamon to the recipe for a spice cake.

I grew up eating this in the summer. It's so fun to sit out on the porch snapping beans. Anyway, you don't have to measure with this-just add to your liking. It's trial and error to figure out how much your family will like but you really can't go wrong with these ingredients. We never make that many beans but just a good sized pot with a whole onion, a couple garlic cloves and about 1/2 pack of sliced bacon and lots of s&p. Even if you forget the garlic it's always a great summer dish! (You may find yourself eating it out of the pot when finished.)

To see the dough for these cookies, you would never believe that they would bake up to hold together at all...but they DO! Pretty tasty, light cookie too.

This was amazing exactly as written!

I followed the recommendations of other reviewers and omitted the basil and oregano to lessen the Italian flavor and used paste instead of sauce. I also added a bit more chili powder and, because I didn't think it was spicy enough I added some sauce from canned chipotle in adobo. I also cooked it about an hour. I didn't have any salsa either so I minced up an Anaheim pepper and used that instead for some more spice too. It was a little thick after that time; I would have added a little more stock (which I substituted for water) later in the cooking to thin it out since I cooked it so long. Also, one big thing. It was NOT enough sauce to coat 8 tortillas and put some on the bottom of the pan and cover the enchiladas with some sauce. I had to use some jarred sauce just to have enough for a full recipe of enchiladas. I'd double it next time for sure.

I never have bread crumbs on hand, so in my scramble to find something absorbant, I used bonito. It was super yummy, but didn't hold together so well in the pan. We didn't care what it looked like after we tasted it! Thanks for this yummy treat!

I can't give it less than 5 stars. Hubby declared it "delectable". Easy to prepare - left the bacon out until just before serving, but next time will use less mayonnaise. I didn't use all of the dressing.

Very good. Added a little milk to the batter, and sprinkled some sugar on top before baking, for a crunchier crust. Just know that this is not a thick crust, though. Delicious with vanilla ice cream.

AWESOME!!!!!!!!!! This was such a wonderful dish. We marinaded the chicken for a few hours and it came out so good, so moist and tender. YUMMY!!! We will be making this one again and again and again.....

Made this recipe last night and it was awesome. I will make this again. My nine year old even loved it and he is a very picky eater!

This was a super good recipe, however I did alter a quite a bit and made it even better! I put the chicken I sauted, sauted mushrooms, and about a cup of cheddar cheese in between two layers of the spaghetti, reduced the water by 1 cup in the soup mixture and poured over the top. Then made a crust out of crumbled butter crackers mixed with butter and fat free sour cream. Baked for about 35 minutes and we loved it!!

Great addition/substitute: Bacon! Absolutely delicious, best zucchini recipe I've found on this site. I didn't have cheddar, so I used Huntsman (sort of like a cheddar with a blue cheese, layered) which was perfect for this. I do wish I had chopped the almonds a little more finely, mine were in very large chunks. I also recommend substituting small pieces of bacon for the almonds!

Excellent recipe, my in-laws loved it! Im not a huge fan personally of fruit baked into things, but everyone else assured me the recipe is very good.