| An elevated version of baked pasta with four cheeses that incorporates pre-cooked chicken and lots of veggies. It's a little gloppy and certainly not low-cal, but delicious enough to go back for seconds.
Whenever I see a recipe that calls for four cheeses, I always interpret that as meaning "whatever cheeses I have in my cheese drawer." After all the cheeses melt together, I can't ever detect the distinct flavors, so it seems like two cheeses are as good as four. This time, I used fontina, provolone and asiago. |
| A useful, basic recipe. While I can't imagine ever roasting all of these vegetables together, the recipe is adaptable enough to suit almost any veggies you have on hand. |
| This is a chunky soup full of vegetables. I liked it because it adds some new flavors to chicken soup, but it also can be adapted to what you have in your fridge. A nice soup. |
| This is a super-easy but very elegant recipe suitable for entertaining. I can see myself making this again and again. |
| This recipe calls for a LOT of cheese and dairy, more than I was really comfortable with, so I modified it quite a lot to make a cheesy-chicken enchilada. I ended up only using some cream cheese and some colby-Jack. I left out the sour cream, heavy cream and feta. It was still quite good with the tomatillo salsa. |
| Not the greatest cookie. Easy to make and tasty enough, but something is lacking. I will try a different recipe next time. These did get a little too brown on the bottom, despite my watching them assiduously, but I always have that problem with cookies, so that might have been my fault. |
| This was a terrific cookie dough for cutout shapes, perfect for Christmas cookies. I liked the touch of lemon very much. The icing wasn't as successful, but that was my fault -- I didn't have enough confectioner's sugar. However, the cookies are also very good plain or with a few sprinkles. These will likely become my annual Christmas cookies. |
| Delicious, and a great way to use up leftover mashed potatoes. Be careful not to eat too many. The "easy applesauce" side, though, was not as successful. |
| I was surprised that this dish was a little bit bland, given all the strong flavors in the marinade and mustard. I didn't make the wasabi mustard but rather bought it pre-made, which was probably the problem. |
| I had to make some changes to this recipe based on what I had on hand: I used kidney beans instead of cannellini, and I omitted the spinach altogether. It still turned out great, and my husband called it a perfect rainy-day soup. I really liked the addition of roasted mushrooms and garlic to the soup. If you have leftover roasted chicken, this soup is a good way to stretch it into another meal. |
| I have a go-to buttermilk biscuit recipe but I am always willing to try variations. I made the cheese biscuits, and they were really wonderful for a summer dinner. Everyone ate at least two. My usual biscuit recipe only calls for 1/2 stick of butter, though, while this recipe requires 2 full sticks, so watch those calories! |
| I modified this recipe a lot. I think it's amenable to that. I added cabbage and omitted peppers and corn. The gravy was very delicious but didn't thicken as much as I would like. Good comfort food, but next time I would try different vegetables, such as peas and carrots. |
| This was good -- I added golden raisins, which were a nice touch -- but it makes two huge loaves and it calls for a lot of sugar, more than I would normally like to use in a recipe like this. I would only make this again if I had some extra pumpkin on hand that I needed to use. |
| Date | Rating
recipe reviews (537)
book reviews (49)
useful review votes (414)