Great starter (and catchall) recipe for dressing. Not sure why, but most recipes I see insist on the white bread. Any variety of whole grain or dark bread gives wonderful additional flavor. The measurement for the onions equals about two large onions. I used a large wok for the sauteeing, since no large frying pan I owned was going to hold all of those ingredients (and made for far easing stirring). Also, the poultry seasoning I used included rosemary already so I omitted the additional spice (4t is PLENTY for seasoning). The recipe also did not indicate when to add the broth which, while obvious to the expert chef, makes amateurs like me a little stagnant with my second guessing. The sausage could also be omitted for a just-as-tasty vegetarian broth. Kosher salt makes it all tops. Delicious!

Great classic, base soup. Warning: You'll need at least an 8 qt. pot. Did not have jar salsa so I made my own (2 chopped tomatoes, 2 cloves minced garlic, 1/2 chopped onion, 2T olive oil, 1/4 c lemon juice, 3T diced/canned green chilis, S&P). Used 3, 32 oz. containers of broth (1 beef, 1 chicken, 1 veg). Also increasedthe oregano and and basil to 1T (you can barely taste them if you don't). Baked very tiny meatballs (no larger than 1" in diameter--trick using collander doesn't really save any time over making by hand) in 350 oven for 25 mins. Sauteed onion with 1 cup carrots in a little olive oil before adding rest of soup ingredients. As suggested, when simmering was reached, I dropped the cooked meatballs in and simmered 40 mins more. Perfecto!

I don't understand all these glowing reviews. First of all, why would you write the recipe for ONE potato? How about at least four potatoes? I had to guess on the spices because I didn't realize it was for one until I had already peeled and cut half a 10 lb bag. I tried flipping them halfway through and they STUCK to the pan and FELL apart. I didn't think I would have to spray the pan with the oil already on them, but I apparently there wasn't enough. What a WASTE of time and potatoes!!

I only wish I had found this article before attempting this recipe: http://allrecipes.com/HowTo/How-to-Make-Rice-Pudding/Detail.aspx : I've always been one to gloss over negative reviews, considering how many others are very positive--thinking the former folks might have just gotten it wrong--but, not this time...the nays have it. There is something WRONG about this recipe. First, 7 is WAY too many eggs. Second, this rice "soup" requires at least a 3.5 qt dish. Third, a 300 degree oven will barely dry sliced bread, how can it cook a giant quiche (which is really what this is)? Fourth, 45 minutes is laughable. I had to leave it in there least an hour just to get enough thickness to stir it (so the spattering of rice wouldn't settle at the bottom). I threw it in for another 45 at 325 and it was still undercooked, separated, and inedible. Stove top seems the better way to go.

I've never been good at pies, and this was no different. I think I may have rolled my (butter-based) dough a bit too thick, as following this recipe it turned out lovely on top - but still uncooked on the bottom. I had to cover the top with foil and put it back in for another 30 min...well worth it if you like a thick crust. Considering I used a glass dish (versus an aluminum pan), I think if you increase the temp to 400 degrees for the entire baking time (covering the top with foil, as needed, to prevent over-browning) it would have been perfect. Overall, it turned out delicious!

Great variety dish for moms looking to spice up the family meal. Instead of the cauliflower I used 1 cup each of chopped green pepper, potatoes, and carrots; making it similar to the Thai restaurant version I love and - as we all know - the more vegetable colors the merrier! I also used garlic powder instead of the salt. The chicken stock alone contributes enough sodium for flavor; even the low-sodium kind is not a big sacrifice. The spiced, slow-cooked meat is delicious enough to stand alone. If you're not dishing this up to a bunch of finicky palates, then just kick it up a notch with a spicier curry blend (stick to the plain old powder, though, as the pastes and blends you see in the supermarket are often loaded with MSG) and a handful of fresh hot peppers. 100% pure (i.e., organic) coconut milk takes away even more potentially harmful preservatives. Served over brown rice (cooked with the rest of that can of broth you opened for a mere 1/3 cup!), this dish is exquisitely healthy...and heavenly!