Excellent! I am dairy free (allergy) and I made this with Earth Balance butter, Silk creamer, Tofutti cream cheese, and oreo cookie crumbs. I'd followed other reviews and used only 3/4 cup of chips in the topping and added fresh raspberries while the topping was still runny so they'd stick when chilled. This turned out great! Co-workers had no idea I'd made it dairy free! I would recommend using a water bath in the oven to avoid cracking and make sure your eggs and cream cheese are at room temp before starting! Great recipe, I will definitely make this again. Thanks Diane!

Excellent! I am dairy free (allergy) and I made this with Earth Balance butter, Silk creamer, Tofutti cream cheese, and oreo cookie crumbs. I'd followed other reviews and used only 3/4 cup of chips in the topping and added fresh raspberries while the topping was still runny so they'd stick when chilled. This turned out great! Co-workers had no idea I'd made it dairy free! I would recommend using a water bath in the oven to avoid cracking and make sure your eggs and cream cheese are at room temp before starting! Great recipe, I will definitely make this again. Thanks Diane!

This was a great starter recipe. I added green onions and celery for flavor and crunch, and just a bit of garlic salt. Use enough mayo for the consistency you want - not an exact science. I found out the hard way that it's better to use smaller noodles! Mini-shells or rings work best. A tip for eggs if you're not a seasoned veteran: Use older eggs (they're easier to peel), put them in cold water, then put the pot with the eggs on the stove. Once it boils, simmer 1 minute, cover, and remove from heat. Let sit 15 minutes then put them in cold water to stop cooking. You can't go wrong!

We thought this was pretty good. The flavors mixed well, but I wish there would've been more pierogie for the amount of stuff that was on top. For the rye crumbs, I toasted and crumbled pieces of rye bread - I ended up using at least a cup to cover the top and add a little crunch. It definitely takes the whole 40 minutes!

I was not very impressed with the flavor of this chicken. It didn't really take the spices into the meat - if I were to make it again I would double or triple the amount of seasonings in the marinade. It did come out very moist and juicy (375 degrees for 50 minutes, rested for 10). I'd recommend using a boiler pan to separate the drippings.

I liked this recipe because it was easily adaptable to be dairy-free! I followed other suggestions to add garlic and red wine, and subbed fresh mushrooms. If you saute in olive oil or fake butter, and use fake cream cheese or fake sour cream - this turns out great!

I love this recipe! I have a dairy allergy - and this is easily made using dairy free butter and cream cheese mixed with dried chives. If I'm in more of a hurry, I season the chicken with salt and pepper, then saute in a pan instead of baking. I also add 8 oz of sliced mushrooms and saute with the chicken. Mix it all together and YUM! Goes great with a side of veggies!

The meat to veggie ratio is not what I love, but the spice mix was excellent. The second time I made the recipe, I added a diced pablano, used 4 garlic cloves and added an extra can of tomatoes and an extra can of beans. I like it hot, so I used an extra habenero too! Be sure to let it simmer to let the flavors blend! This was an excellent base recipe to tweak to your liking.

Awesome - wouldn't change a thing!

This was the easiest sauce I've ever made. I used red wine vinegar and dijon mustard because that's what I had on hand. I added 3 TBSP water to the mix and added it to the pan sauteed pork chops, as suggested by other reviewers. The water bubbles out and the sauce is really tasty! I used a full recipe of sauce for 2 pork chops. Will definitely make again!

I have a dairy allergy, so I omitted the butter (used all olive oil). I doubled the recipe. This recipe is great because you can add whatever you want to pair it with any meal! I'd highly recommend using fresh herbs, and limiting your additions to 3 - too many makes it too busy. I've made this recipe twice, both times it was FANTASTIC. I did add 5 minutes to the cook time because of the extra volume, and stirred half way through both cook times. The first time I added baby bella mushrooms (cut bite size) in with garlic and onion. Then, I added baby spinach, artichoke hearts and roasted red peppers (drained, roughly chopped) during the mid-10 minute stir. The second time I added oven roasted tomatoes (sliced romas, salt and pepper and olive oil, 350 degrees until soft), artichoke hearts (drained, quartered) and fresh thyme all at the end.