Great soup. I didn't have red curry paste, so I used green. Also, I couldn't find lemon grass at my grocery store, so I just left it out. I also used fresh ginger instead of ground. Finally, I doubled the recipe, but put in 7x (14 oz) of noodles, and we still ate them all. We are a noodle loving family.

Okay, I messed up and used seasoned bread crumbs instead of the crushed stuffing mix, but they still tasted pretty darn good.

Delicious. I didn't use prosciutto, but did serve with Italian sausage. Also, I used fresh garlic instead of dried. The second time I made this dish I forgot to put the Parmesan in and it still tasted great.

Absolutely delicious. My husband and I have a favorite Mexican Restaurant and love their chiles rellenos. This recipe was just as good. Having said that, be prepared, this takes a long time. There's nothing particularly difficult (although peeling the peppers is a pain), it's just time consuming. I thought for sure the filling would ooze out because i kept getting slits in the peppers, but I think freezing them helped to avoid that. Also, I couldn't find Mexican stewed tomatoes or Mexican oregano so I just used stewed tomatoes with celery, onion, and green peppers and regular oregano. I started making the dish at 6:00 thinking it would be ready when my husband got home from work at 7:30. It was closer to 8:00 by the time we ate. Well worth it!

Delicious. I didn't drain the tomatoes and cooked the carrots and noodles separate from the soup (but together with each other) to acoomodate my low-carb husband. The rest of us just added the noodles and carrots to our bowls with the rest of the soup. The kids did not even question the eggplant. A complete hit.

Add peanut butter for the best BLT you'll ever have

Haven't tried this yet, but add bacon and tomato and it's the only way I know to make a BLT. Delish