Mitchell helped me make this up. It is so good! Everyone I've made it for loves it!

I followed the recipe EXACTLY EXCEPT that I use Cauliflower instead. It is AWESOME!! Thank you:).

O.M.G. This is sublime!! I made this in individual dishes. When they were done, I took the vegetables (steamed medley) and placed around the fish. I served with a nice salad on the side. This recipe is a keeper, thank you!!

I use pickled okra (mild) instead of pickles and it is DIVINE!! ***Pickled okra can be found in the pickle section usually found on the top shelf.

Excellent!! I've made this MANY times, my children love them for breakfast. I like to eat with Lingonberry butter, YUMMO!

I've made this serveral times and the ONLY reason I gave this a 4 star is that I don't like the addition of the potato chips. I make this with mayonesa (mayo made with lime instead of lemon, KRAFT makes it...and you can sometimes find it in the international isle in the mexican section)and I used wasabi sauce found near the mustards. It is WONDERFUL and I love to eat it with wild rice and asparagus. Thanks for a great recipe.

Very good recipe. Each bite is full of flavor. This would make a very elegant side dish.

Excellent recipe! I followed it exactly and served them over egg noodles. Full of flavor and really easy to make. This one will be handed down for sure! Thank you!

The taste of this dish was superb! I followed this recipe closely, my only addition was some minced garlic right before adding the wine. I can't tell you how awesome this was! I served with white rice. My teen boy loved this as well. This recipe has made it in my personal book. Thanks.

This was a great recipe to 'springboard' with!! Okay, here's my changes:). *Instead of jars, I used my own homemade version of sauce. *Like others suggested, I did add garlic to the meat/onions. *With the sour cream, I mixed in cottage cheese (half/half) and seasoned it with parsley, garlic granules and salt/pepper. *Didn't have provolone, so I substituted Swiss! *Also took the advice of others and put some sauce on top of first layer of noodles BEFORE Provolone(swiss in my case). *I constructed carefully as it does tend to overload a 9x13 BUT it all went in. **Tip, I used a big cookie pan under it to catch any drips, worked beautifully.** *I did bake this for almost 40 minutes, and I let it REST,which is important, for about 10 minutes....then cut into 12 squares, AWESOME!! ALL of my kiddos enjoyed this, including my 5 year old picky eater:). THIS is a keeper! Thanks!

Now a Super Bowl Sunday standard in our home!! This was EXCELLENT!! I did mix all ingredients instead of layer and did cook in oven as directed but kept it warm (stirring every now and then) in a electric fondue pot on warm. WAS SOOO GOOD! I served this with rye cocktail bread that I cut in half to make dipping easier and also Rye Triscuits. Thank you SO MUCH!!

SO very good!! We are a wing loving family and this was superb! I did use some left over baked chicken and decided to use half ranch and half blue cheese dressing. I also completely omitted the cheddar, totally not needed (in my opinion). To die for:). I served with celery and carrot sticks as well as Tostito dip chips. Thanks for a great recipe!!! This will be one of two super bowl dip traditions. (Reuben Dip pn this site is the other.)

Awesome!! I did use fresh roma tomatoes in lieu of canned and I always salt/pepper my tomatoes before adding to any type of salad or salsa recipe. I used pickled jalapeno slices that I diced as well. This recipe is superb! We are hard core snackers and this will be a staple in our fridge from now on:).

This was my first endeavor with bread w/out a bread machine. I have never had 'authentic' ciabatta, so I had no way to compare, but found this bread to be good. The dough is SUPER sticky.....but from what I read from others, that is the case. Thanks for the recipe!

Excellent! I cut up the carrots and onions and roast them in olive oil til tender in the oven prior to adding. I also flour my meat prior to browning. Once I add the meat to the soup, I use the tomatoes to deglaze the pan I sauteed the meat in. I also add fordhook lima beans for taste as opposed to frozen veggies. This soup is SO GOOD this way. Yes, it's a little labor intensive, but it's so worth the final product. Also....please note that I make sure my "roux" is browned well before adding the beef stock. YUM!!

Excellent! I used Texas Toast style bread and was able to whip this up for my 2 teenaged sons in minutes. This is a wonderful 'basic' recipe and should be a staple in everyone's recipe box:).

I usually really research my recipes, but this one got under my radar. Never again!

I totally enjoyed these! This is a southern staple for the holidays!

Good cake, thanks.

Don't get me wrong, this recipe is FABULOUS, but I happen to be a very strong advocate of Lemon. I'm just afraid if you're not as fond of lemons, you may not find this appealing:). It ROCKS for me though:).