This pie crust could not have come out more perfect! This is now my go to pie crust recipe for sure!...Thank you to the person who left t he tip about combining flour and cubed butter in a food processor!

Very good! Put a layer of provolone cheese in the middle., and used grilled portabello mushrooms

Very good. Mine came out very crunchy. I used margarine instead of butter. I was looking at the photos of this recipe and couldn't help but wonder if the the temp gage on my stove made them come out looking like some of the photos, but very different from others

Love this! I double the recipe to make a large cassarole dish for the holidays. I layer polenta, then parmasan, then sausage sauce, then mozzarella. Then again, parm., sauce, and mozz. and bake at 375F for 30 min

I make this every holiday by request. I don't use nuts and its still delish!

Very sweet. Not sure how sweet or sour pickled eggs are supposed to be because this was the first time I had them. I love the way they look though. For personal taste I will add way less sugar next time

The pasta dough came out perfect!! It was super easy and I was hesitant to try this recipe for thanksgiving, but it was a huge hit. The only thing, and I think it says this in the directions already, I did have to add couple tbls of water while kneeding the dough. Definitely kneed dough by hand. I usued 1 1/2c white flour and 1/2 c whole wheat flour. The stuffing was also wonderful. I made a white wine, butter, chive, and panchetta sauce. Thank you for this recipe.

very good...BUT, not five stars because anyone used to traditional risotto will definately need to add plenty of parmasan

Warning: This lasagna recipe needs some essential modifications. 1st, it is very liquidy and I even ommited the water (because I suspected this problem). I also baked it uncovered to try to compensate for the liquidiness, but it was still too watery in my opinion. 2nd, there is no salt and pepper in this recipe, but it definitely needs it. I sprikled salt and pepper over the spinach layer and over the top sauce layer and this was sufficient. 3rd, I didn't add the final layer of mozzarella cheese until the final 10 min of baking. This worked well. (I added some parmasan to the top layer as well which definately enhanced the flavor.) I didn't use carrots simply for personal taste, but after the modifications the flavor was very good. Just too much liquid.

This method of making dumplings is so quick and easy! The dumplings themselves deserve 5 stars because of their versatility. I just didn't care too much for the bacon onion part because I a lot of the fat stayed on the bacon and the bacon did not get the crispy texture I prefer. It was easily fixed however by cooking the bacon in strips first; then removing from fat to cool; then frying onion in fat; after add the dumplings and crumble the bacon on top. This was delicious! Will definately make again.

Perfect Apple pie! I thought it would be missing the flavor I was seeking b/c there is no cinnamon, but believe me, it wasn't missing a thing. Thank you Grandma Ople...your recipe lives on!

Four out of five cause I thought the recipe needed some extra flavoring. My style of cooking tends to be Italian so I added about 1/8-1/4 cup dry white wine and some parmasan cheese. I also cubed the tofu, placed it on a baking tray, spaying with olive oil cooking spray and srinkled creole seasoning on top; then broiled the tofu in the oven until browned and added to the sauce last.

Great recipe! I added green beans at the end of the baking time to mine and it came out wonderful. Everyone at Easter dinner loved it. I added the salt and pepper earlier than the recipe called but it didn't seem to make a difference. Thanks for this recipe. Will make again

This dish came out fantastic. I only gave it 4 stars instead of five because I think the measurements are a bit off in this recipe. For instance, I served 12 people on easter with using 2 1/2 lbs shrimp (4 seemed Way too much), 2 cucumber, 1 lb immitation crab (instead of scallops), and 1 large onion. This made so much that I had a hard time finding a bowl to hold it. It was hit at our feast and everyone had some; as well many went for seconds. I still had nearly half a bowl of leftovers! (which is fine by me :)

Great versitile recipe. I used rigatoni instead of lasagna. I love garlic so I sauteed the garlic with the onion in step 1. To the cheese mixture I added some chopped frozen mixed peppers, and frech chopped broccoli to the mushroom mixture. I used non fat cottage cheese and cream cheese and whipped these items together in my kitchen aid with 1/4 c of egg beaters. The end result was wonderful and my boyfriend didn't even realize it was low fat!

I've made this recipe numerous times now (using my Kitchen Aid) and the bread comes out perfect every time. I used a great tip from a previous review to add the salt after the dough is formed. Also, I allways let my yeast soak in the warm water and sugar for 5-10 min before adding it to the flour. Recently, I doubled the recipe and made dough into rolls. I froze half the batch for reserves. When I defrosted them they still had their freshly baked taste!

Four instead of five stars cause I believe following the other reviews of this recipe really makes it great. I fire roasted Fresh Anaheim peppers and mixed the laying with only one can of peppers. The fresh peppers can't compare. Also, a great tip, I used Eggbeaters in stead of real eggs (3 portions) This made the egg batter topping really light and fluffy and they only take 3 seconds to whip in my kitchen aid. After adding the sauce, the egg stayed firm creating a great layered effect. I used med spiced encha sauce and this with the fresh peppers was a little too spicy for me, but I am quite sensitive. My boyfriend loved it.

I added some chopped asparagus and didn't add so much butter. Also I substituted cottage cheese for the mozz and in the final baking minutes sprinkled parmasan on top. Both my boyfriend and I really enjoyed it. I only thought it needed a little salt and pepper, but my boyfriend thought it was perfect as is. Thanks for this recipe.

I doubled the recipe for Christmas dinner and still used only 1 green bell pepper, I omitted the celery for personal tasted. I used fresh (crimini)mushrooms cause I don't believe in using canned shrooms (the flavor just isn't the same). I also added some fresh chopped spinach. I made the mistake of not crushing the cornflakes, but I added double the amount asked for instead and the stuffing still came out fantastic! 5 min before the cooking time had finished I topped the stuffing with some extra crushed cornflakes to give it a crunchy top. GREAT! Thanks for the recipe

GREAT! I followed others' suggestions to use different mushrooms (I used porcini and crimini). I omitted the celery for personal taste. For the beans I used half red kidney and half butter beans. This meal reminded me of a mushroom risotto so I added some parmasan cheese and WOW the flavor was fantastic. The whole family enjoyed it for Christmas. Thanks!