I made this for my family, who are big fans of pasta. However, I cut the mozzarella in half, and probably should've cut the Gorgonzola also. Every couple of bites had a bleu cheesey taste, which adults might not mind, but kids probably would. Otherwise yummy, and I will make it again, with my alterations.
YUMMY! I would make this as a dip for bread, as an appetizer too. Very healthy. This is a great pesto, without all the added fat of pine nuts.
I have been craving pumpkin soup, since it's "that time of year," and my favorite restaurant that served pumpkin soup closed down. However, this was a little too thick, and pretty bland. I will not make it again.
This was not very good. The recipe did not call for a certain kind of apples, so I used Granny Smith, which is what you usually use in baking. It was really sour, due to the apples and the cider vinegar. Will not make again.
I made this recipe, mostly because I had all the ingredients on hand. However, I did alter it a bit. I used only one pie crust (Pepperidge Farm) for the bottom crust. I cut the potatoes by 1/3, and used Yukon Gold. I also baked some chicken beforehand, with a little bit of garlic salt, and shredded to add to the pie. Instead of topping with a second pie shell, I covered the top with some slices of CheddarJack Cheese that I had. It turned this side dish into a main dish, then served with Caesar Salad and it was a whole meal! Very easy, and yummy. The whole family enjoyed it, and I will definitely make it again! Thanks!
I bummed this recipe off of a friend who got it from this site. It is soooo good! You can't go wrong. The directions are simple, the ingredients are clear cut. I made for a Thanksgiving appetizer, at a "gourmet chef's" house, and it was a huge hit! Thanks!
Very yummy! I substituted mushrooms for the carrots, only because I was out. It was fabulous. I also used tomato paste in lieu of tomato sauce, for the same reason. It was great. I did add water a couple of times while cooking, probably due to lack of liquid without the tomato sauce. I will defintely make this again! Thanks.
Very yummy. I used lentils instead of barley (only because I had it on hand). This was an easy, filling meal. Perfect for cold nights, and even yummy reheated the next day for lunch. I will definitely make this again!
Very good, but pretty salty. I probably should've used reduced sodium, Cream of Chicken. Because between the the soup, stuffing, and cheese it was on the salty side. Still very good, just need to alter for sodium/salt purposes. Great the next day too.
Good main dish, with lots of taste. My only complaint would have to be the sauce. Firstly, it did not need so much butter (neither did my hips!). Secondly, I just didn't get the chicken broth as the sauce. The parmesan cheese wasn't enough to thicken the sauce, so I poured about 3/4 of the sauce over the pasta mixture, tossed, and served with a slotted spoon, thereby draining most of the sauce back into the pan, instead of on our plates. The kids loved it, but I had so much left over "sauce" (broth) that I just tossed (wasted) it. I added the parmesan, and some extra shredded cheddar-jack to attempt to thicken it. All in all, it was very tasty, but I need to figure out a healthy way to thicken the sauce, and decrease the butter.
Yummy! This was an excellent side dish, and could make a great main dish too. Even the kids loved it! I read the reviews before making it, so I doubled the spices, and cut back on the cheese. I also used instant brown rice, which worked well. The leftovers were fabulous also. This really makes a lot, so it would be great for a potluck, or for guests. I will definitely make this again, and may add more/different veggies to make it even healthier. Thanks!
This was very good the first and second day. I followed some of the other reviewers' advice, and split the 2 cups of sugar between white and brown. I also did half white flour, half wheat. I really enjoyed it, and will make it again.
