IngridH

"As a mushroom soup, this was alright. Not outstanding, unfortunately, but pretty good. Although I made as written, it didn't really thicken up, so I served a very thin, but fairly tasty soup. I added a teaspoon of Worcestershire sauce and a teaspoon of MSG, to try and amp up the savory profile, but it still just had a whole lot of bland in it. ..."

Oct 7, 2012 on Food.com

"This was just wonderful! I did make a few minor changes. First, I used yellow pepper instead of green. Second, I skimmed off about 3/4 of the drippings before adding the vegetables in step 2. Next, I pureed the sauce at the end of step 2, before adding the chicken. I don't like chunky sauces, and for me; mole is a smooth sauce, so I pureed it..."

Sep 22, 2012 on Food.com

"This is really good! I made a couple of changes- I used dried shitakes that I re-hydrated while the tofu was marinating, and added shiratake noodles. I also added a touch of MSG, since the flavor needed a little something to make it pop. I love the marinated tofu- once the edges are browned, the flavor is just wonderful; toasty, slightly spicy ..."

Sep 19, 2012 on Food.com

"This was definitely quick and easy. I think the kids would absolutely love it. I'd be interested to try again with shredded rotisserie chicken instead of the tuna, and maybe some different herbs. A great wealth of possibilities for this one :"

Sep 18, 2012 on Food.com

"I made some significant changes to this, but loved the final result. First, I used chicken broth instead of vegetable. I just love it, and always have it on hand, so it was a natural sub for me. Next, I didn't have carrot or zucchini, so I used enoki mushrooms and baby bok choy, which needed to be used. I think this really shows how versatile t..."

Sep 17, 2012 on Food.com

"I used regular American bacon for this, and found it to be REALLY salty. Other than that, I'd like to try radiatori for the pasta- I think it would hold the sauce better than the penne did. The flavors were good, and well developed, just a little salty from the the bacon."

Sep 17, 2012 on Food.com

"Oh, yum! I used tomatoes from last year that I had dried and preserved in olive oil, and fresh pesto from my basil plants. This was so easy, I just chucked it all in my mini prep food processor and let it rip. The spread smelled so good that I had a hard time letting it sit while waiting for my company to show up for dinner! After toasting, it w..."

Sep 16, 2012 on Food.com

"The only reason this gets 4 stars instead of 5 is that it calls for canned tomatoes. I used fresh romas and basil from the garden, and it was amazing! The fresh, sweet flavor of the tomatoes was perfectly complimented by the other ingredients. Not too much of anything, just a perfect balance of sweetness, acidity, salt, and herbs. I served on ..."

Sep 16, 2012 on Food.com

"As written, I'd have to give this only three stars, mostly because 3 hours on high is going to reduce cut up chicken breast to dry, tasteless mush. I substituted bone in skinless thighs, and they were just falling apart at the 3 hour mark. Once the cooking was over, I took the meat off of the bones, shredded it, and added back to the pot. I onl..."

Sep 16, 2012 on Food.com

"Yummy! As always, I tweaked the recipe to my taste and the contents of my fridge, but I loved every bite- even had to go back for seconds. For the sauce (and I think this really defines the recipe I made as written, only adding 1 tsp of lime juice. It was just missing a slight bit of sourness, and I think the lime juice covered it. Also since..."

Sep 12, 2012 on Food.com