Not bad! I used broth from a boiled turkey carcass left over from Easter along with whatever veggies I had in the house. I didn't have any poultry seasoning, so I tried supplementing with other herbs like basil and rosemary. When I checked on it after 6 hours, it seemed pretty bland, so I added quite a bit of salt. The dumplings really added some substance, and the overall flavor ended up being pretty good. A few tips on the dumplings: I had to add a bit of milk to get them to the right consistency, and I would definitely follow another reviewer's advice and use less salt next time--maybe 1/2 tsp instead of 1 tsp. Also, the temperature in the crockpot was not hot enough to cook the dumplings as well as I would have liked, so I ended up transferring liquid to a pot on the stove so that I could get the liquid to simmer. All this being said, it was a great way to make use of leftovers, and I would definitely make it again, just with a few adjustments.

Delicious! I made this for Easter, and my family loved it. It has a nice rich flavor and the crust is amazing. I considered buying a ready-made crust just to make baking a little easier, but I'm so glad I didn't. Having pecans in the crust made it so much better than just a regular graham cracker crust. When I make it again, I might drizzle some caramel on top just to make it a little fancier and sweeter, but it is absolutely delicious as is, and I highly recommend the recipe.

Yum! I made a few changes based on ingredients I had available. Instead of the cream of chicken and cream of celery soup, I used Campbell's Southwest Pepper Jack Cheese Soup. I also added 1 cup of chopped yellow and orange peppers. I thought it could have used a little more rice, but it was very tasty!

This was a pretty good recipe for a slightly different take on traditional lasagna. I made a few changes based on the ingredients I had on hand and because some reviews said that the recipe needed a little something extra. In the cheese layer, I mixed in about 1 cup of canned spinach, although I think it could have taken more; I think next time I will add mushrooms into the sauce to give it just a little extra flavor. I also added about 1/2 lb of tofu into the cheese mixture, which doesn't change the flavor but gives it a little boost in terms of substance (and protein!). Finally, I didn't have crushed red pepper flakes, so I substituted ground red pepper, which seemed to work fine. With these small changes, I think I will make it again!

Delicious! The first time I made this, I was unable to find coconut milk at the store, and I think what I ended up getting was cream of coconut, which is what you use in pina coladas. It was very sweet, but delicious. I added some cumin and a bit of chili powder to add to the spiciness and to balance out the sweetness, and it ended up quite good. Afterwards, when I tried to make it with coconut milk, I wasn't as happy with it, so I've stuck with cream of coconut since then. Very good with other vegetables. I usually add green peppers in the mix.

Very good recipe! It has a very peanutty taste, so if you don't like peanuts, this is not the recipe for you. Delicious with fresh lime squeezed on top! I used sesame oil instead of peanut oil, as some reviewers suggested, because I was unable to find peanut oil at the store. I made a half recipe, and there was probably more sauce than was needed. When I make it next time, I think I'll use 1 1/2 times the noodles along with the amount of sauce that the recipe calls for.

These were pretty good. I only used 3/4 cup of beer so that it would be more of a dough consistency. I also added chocolate chips, which made them much tastier.

Delicious! Roasted the garlic and tomatoes before adding the sour cream. Served with white rice. A light and tasty dish.