I made this using Basa fillets instead of salmon. I didn't have shallots so used onion & garlic. I had fish stock cubes. I brushed the pesto onto both sides of the fillets with a silicon brush. We all really enjoyed it and my guests raved about it & asked me for the recipe. It was very easy and I'll make again. Served with asparagus.

We enjoyed this very much but like another reviewer, I don't know why it has a curry name - I added a little curry powder for 'kick'. We aren't vegan so 2 cans of chick peas was too much for us - I substituted 3 doz medium shrimp for one can of the peas. Quick & easy. Will make again.

Browned ground beef instead of sausage (our preference) and then cooked with the sauce, which I doubled, and added herbs. Doubled the ricotta (I actually used cottage cheese to be thrifty). You need a lot of sauce with no-boil noodles for that size of pan, or they won't cook properly. The recipe is quick, easy, and very enjoyable. Company asked for seconds anyway!

Wonderful - apart from scaling down to 6 servings! the only change I made was I used Asiago cheese instead of Romano. I prefer these 'smashed' instead of 'mashed'. Other garlic mashed potato recipes on here tend to be gluey. Will definitely make again and company loved them. 45 minutes seems a long time for potatoes to cook - mine were ready at about 20 minutes.

If I could give this 6 stars+ I would. It is by far the best recipe I've found on this site. One can of coconut milk is enough - use it all at once to cook the chicken. We like hot curry too but for this recipe 1 TBSP (of my brand anyway, Patak) was subtle enough. I then threw everything else in together. I used interesting stir fry veggies(unthawed). I cooked everything just long enough for the frozen veggies to be hot but still crunchy which was ample time for the chicken. 3 TBSP of fish sauce is necessary - don't be put off! I used regular fresh basil leaves and it was fine. We can't wait to have this again, and it was sooo easy. Thank you Meghan.

I only used 4 cups of broth. It is absolutely bland. To make it edible I'm going to have to drain most of the liquid off and add my "red" chile ingredients.

I wasn't keen on this because I didn't care for the texture and I expected more of a rhubarb flavour, although it was better the next day. I made it exactly as the recipe with no substitutions. My husband really liked it, but I won't make it again. I think the appearance would have been more appealing with white sugar in the mix and brown sugar on top.

This was a lot of work and not worth the trouble. I followed the recipe exactly and it was very bland. The potato gets lost somewhere - volume probably would be better using those frozen shredded hash browns if you can eat them. I may use the ingredients again, with more onion and no potato and just add beaten eggs to the mix in the skillet to cook, like an omelette. A lot less work, dishes, mess and quicker.

I didn't change the ingredient quantities except I doubled up on the cucumbers and it was still way too hot. If I make again I would cut out the cayenne and red pepper flakes and add cayenne to taste at the end. The curry powder may need adjusting too but the soup was so spicy it was hard to tell what the problem was. I've frozen the leftovers with a note to add milk or cream, so I haven't totally given up on it. The rating reflects the fact that IF I hadn't doubled up on the cucumbers, it wouldn't have been edible in our house, and I stress, we do like spicy food.

I made it as stated except I didn't thicken it, it was thick enough. But, quite honestly, it was just as if it had come out of the well known red & white can, so it's just not something I'd bother making again. Uninteresting, and for the leftovers I'll have to add some excitement to it.

I had to take a salad to a party for 40 people today & decided to try this one. Boy, do I regret it. The pasta turned brown from the dressing. I followed the recipe except for the chicken because the hostess was cooking chicken, and I had to add julienned carrots, diced red pepper, snow peas, cauliflower, jicama just to make it look more edible. Afterwards I wondered why an Asian type salad would include pasta. I was very embarrassed to bring 3/4 of it home and throw out. No, I won't make this again. Without the colour of the veggies it did not look appealing.

This tasted wonderful and was easy. I used the same ingredients except the bacon although I did use bacon grease to cook the leeks and onions. I cooked in the pressure cooker with just 2 of the cups of broth and added the other 2 after processing. Didn't miss the bacon - it was very good without. Will definitely make again.

We were very disappointed in this recipe, which I followed EXACTLY. It was edible but the taste was lemon, not garlic. Sorry for the poor rating but I won't make this again.

I can't believe something SOOO basic & boring could make the "daily recipe". I'll stick to my tried and true 3 ingredients - ground beef, dried onion soup and an egg to bind.

I halved this recipe and omitted water chestnuts & bamboo shoots because I didn't have any. Used red curry paste and red peppers instead of green. Otherwise followed recipe ingredients and this dish was fabulous. We are Indian curry lovers so this milder version was a nice change. Husband loved it and I will definitely make again. Very easy too.

This was wonderful. My husband thought I'd been slaving over a hot stove! I had one roma tomato that needed to be used so I chopped it and sauteed it with the onion. Other than that I didn't change a thing. I'll definitely make this again, and for company too.

I was skeptical because I'm not a salad lover but it was surprisingly very good. I added 3/4 c. of feta and 1/2 c. chopped walnuts. I think 2 c. of COOKED rice is sufficient. Great combination of flavours and I will definitely make it again.

I was very disappointed with this sauce. It looked very unappetizing because the cream (half & half) curdled and was watery. The flavour of the chicken was OK but only because I sauteed an onion and garlic with it as suggested by others. We couldn't taste the parmesan even though I used 1/3 cup instead of 1/4. I won't be making again.

I used salmon fillets instead of steaks & baked instead of broiled. It was OK. The avocado dip was disappointing though - quite bland. Company didn't seem too thrilled with it either. I won't make again.

Great recipe. I used halibut fillets instead of steaks and fresh spinach as is. This would work well with cheaper fish also. I had twice as much cheese sauce than was required so saved till the next day for Tuna Mornay. I will never make cheese sauce any other way - I'm so grateful to have learned this method. I cut the cooking time by at least half.