Definitely not enough sauce, and even with 8 oz. of smoked gouda, not enough gouda flavor. I'd suggest either cutting the pasta in half, or doubling the sauce and using more gouda.

Well, I kind of made this recipe. I skipped tomatoes, and simply upped the mushrooms and pepper. I also used organic tamari instead of soy sauce, and turbinado sugar which makes this dish pretty well vegan. Even once I'm done with my month-long vegetarian experiment, I'll still make this.

This has quickly become a staple of mine. It is great for single guys like me. I make the peanut sauce and freeze half-cup portions. Make the marinade the night before, toss in whatever type of chicken I have (usually bone-in, skin-on thighs), and grill when I get home. Serve with Asian Coconut Rice (recipe on this site) and steamed broccoli, top with thawed reheated peanut sauce, and I've got dinner. One warning, read the instructions for the sauce carefully. I accidentally simmered it with the lime juice and soy sauce once and it came out very bitter.

It is fantastic to have a recipe that consists entirely of things I already have in my kitchen. I dislike canned foods generally, and buying canned baked beans and adding things to them is hardly cooking in my mind. The two places I deviated were to use half a leftover ham bone in place of bacon, and I baked them for 6 hours instead of 4. After 4 hours, the beans weren't quite to the texture I wanted. After 6...awesome.

I'm not sure if it's "World's Best Lasagna" or not. I'm pretty sure there's an old Italian lady somewhere that makes a killer one with fresh pasta, etc. But this is pretty dang good. I did (accidentally) omit the fennel seeds. Additionally, I soaked the noodles in hot water for about 10 minutes instead of boiling them, and they came out perfectly. The sauce was a little sweet, next time I would cut the sugar to 1 tbsp. I might also either use spicy Italian sausage or add some crushed red pepper.

The texture was good, but the flavor was lacking. I added another 1/4 t. of cinnamon, but next time would add 1/2 - 1 t. salt also.

AWESOME! I made a double recipe last weekend, and had to hide the leftovers from my wife so I could have some! I substituted vegetable stock (NOT BROTH) for the chicken broth and addes 1 t. kosher salt. Per some of the other reviews I didn't add the 1 c. water and wound up with a nice thick mildly spicy soup. Excellent with some homemade yoghurt swirled on the top and a nice crusty loaf bread!