I am giving this the full five stars because it is a totally fantastic meal! Soooo tasty (albeit rich =^.^=). I made a couple of modifications and highly recommend them. I should also say, that this recipe took much longer than the said 30 minutes (between prep and cooking), but it's worth it. I diced up the bacon and cooked it up before adding to the other ingredients (who likes droopy bacon??). I cut the chicken up into thin strips after cooking it; it's nice to have the soft, moist white meat of the chicken (vs. cutting the chicken prior to frying ~ gets the crispiness all the way around). Also, please don't skimp on the butter..it's really a big part of this dish!

Fantastic! What a gourmet pizza! A couple of things..I, too, used about 3/4 the amount of gorgonzola and actually made a larger pizza; using about 14 oz. of dough. We used half the amount of sugar for the onions. I would advise NOT to omit it..just use less; it creates quite a nice taste. We also used 7 cloves of roasted garlic. I wouldn't use fresh..the roasted (because of the sweet,caramlized taste) goes hand in hand with the onions. A really nice addition! This is going in my recipe rotation for sure! Thanks for sharing!

This recipe was good, although nothing really special. It's quite like your average "baked ziti casserole" ~ only with more ingredients, which aren't really necessary to make this dish work. The ingredient that made this dish creamier, I think, was the addition of the brown gravy. I will probably add that to my normal baked ziti recipe. Also, since this made quite a lot..enough to have leftovers for awhile, or freeze, you will want to have extra sauce on hand, as it dries out rather quickly.

Moist, tasty, delicious...easy!! I took the advise of others and added some fresh lemon juice right around the time I uncovered it for the last 10-15 minutes of baking. Keeping this dish covered during baking is what really kept the chicken juicy and flavorful. Another change I made, was to use grape tomatoes (you could use cherry as well) instead of sliced tomatoes. I put some in at the beginning, and popped a few more in when I added the lemon juice! A real winner!

These were so yummy! I happen to have my rosemary plant (trying to winter it over until spring)..so I didn't have to buy any! It makes all the difference in the world! I, too, used butter and olive oil. I actually used the recommended amount of butter; just drizzling the oo over the top in the bowl..then tossing to coat. These did take a tad longer to cook...about 25-30 minutes. Browned nicely and were so tasty and crunchy! A real keeper that I will make over and over! Thanks!

This wasn't the tastiest, that's for sure. I was surprised..especially with the sesame oil and worcestshire sauce. It was lacking something..not quite sure what though. Maybe it will be better tomorrow?

These were wonderful! Really tasty! I broiled them (winter time here in New England!)...but I can't wait to grill them outside! This one is a keeper ~ thanks for sharing!

Sorry to burst the five star rating, but I was not impressed with this recipe. The quiche was good enough; it's the recipe I have a problem with. I was skeptical when I saw that it took only 30 minutes to cook. Any quiche that I've ever made took between 45 and 50 minutes. I will give the author credit in that she *does* say 30 minutes or "until center has set". And the "center was set" at 45! I think the original cook time should say 45 minutes....especially when you are preparing this as a quick meal, thinking you will be serving it at a certain time. Another thing to make this easier; use frozen chopped broccoli vs. fresh. You can always have it in the freezer (same as for the pie crust). Sorry, but I'll be going back to my original quiche recipe!

Wonderful soup! Hit the spot on a cold Winter's day! Immediately upon reading this recipe, I knew I had to use more of some of the ingredients ~ I used three carrots, 1/2 cup barley, three cloves of garlic and a tad more Italian seasoning. I also used hot Italian sausage. I might take the advice of other reviewers and add a can of diced tomatoes next time too! Another thing...this feeds way more the four people it says. My large crockpot was overflowing! That's not a problem, though, because now I have some for the freezer!

WOW! These are absolutely, by FAR, THE best scones I’ve ever made! The author (Rob) hit it right on the head when he said “Simply the best anywhere!”. Soooo simply and delicious ~ even my 5-1/2 year old ate them (three, right out of the oven!). I’ve always had trouble with scones getting too dark on the bottom, before the rest of the scone was baked through, so I was a bit skeptical to make them ¾” thick. I opted to make them about ½” thick instead. I ended up with 19 scones (nothing wrong with that!) and baking them for less time (about 8-9 minutes). I used the dark, non-stick cookie sheets (greased). I, too, had a bit of trouble getting the dough to stay together upon mixing..so I added a bit more flour and it was fine. Can’t I give these tasty treats a ten star rating?

I'm giving this recipe five stars because I want people to *try* it. However, with the minor changes below!! I made them and, sure enough, they burned on the bottom. Didn't even need to flip them; the top was crispy enough. My suggestions pretty much go along with the rest listed in the reviews: Cook at a lower temp ~ between 400-425 (NOT 450!) I cut them into approx. 1/4" sticks (regardless of the size, I still think a lower temp is necessary to stop burning). I just used kosher salt and fresh ground pepper, olive oil..tossed in a bowl to coat. No extra spices. Most certainly coat your cookie sheets with oil and you really do need to put them in single layers. Follow these tips, and you should enjoy crispy, healthy, tasty sweet potato fries!

Being Italian, I *always* add more galic than recommended. This recipe is no exception. I used 4 good sized cloves instead of the one suggested. This is a variation of something I grew up with, which my mom affectionately called "greens & beans". It was more of two side dishes sort of put together; not a soup. Very, very much like mom's taste-wise. Super easy and warming on a cold evening. Served up with some chunky bread and a glass of wine ~ fantastic! Another suggestion; in addition to the parmesan cheese on top, drizzle evoo (extra virgin olive oil) on top and add more fresh cracked pepper...delish!