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"This rating is really for the filling / crescent roll combination as (like many others) I made a few adjustments.
1) I used neufchatel (1/3 less fat) instead of cream cheese -- it won't make this dish into health food, but every little bit helps.
2) Rather than buttering the casserole dish I threw a piece of parchment paper into ..."
"I'd this five stars based on flavor; it seems to me at least part of what is being rated in this recipe is the technique and that's the reason for the four star rating.
The positive: super easy to assemble (I had my 12 y/o do it) and cook. Use of the crock pot was definitely successful in setting the custard properly, and the flavor was ..."
"Everyone really loved this except my picky daughter who 'didn't hate it' which is the same thing. I can't remember the last time I made a vegetable dish that more than half the family had seconds of, and some even had thirds. We ran out! Amazing. Note: I discovered at the last minute that somehow the feta cheese on the shopping list hadn't bee..."
"This is great for making with kids. I make these for weekend breakfast with my 2yo helping -- I changed up the order a bit, eggs, then sugar, then all other ingreds. exc. flour & blueberries so that he can mix easily while I get things and add them, and the flour does not get overworked. Then flour, after it is completely mixed in then blueberri..."
"I made the sauce part of this recipe, not the fish, and served it with a cold poached salmon. I doubled the lemon juice and garlic, and omitted the parsley and capers. It was super-easy to make (food processor method), and I served it at a large dinner party where it got rave reviews from everyone, incluidng myself."
"This was excellent, and I liked not having to deal with the raw egg issue of many silk pie recipes. I dumped the butter chunks on top of the chocolate in the kichen-aid bowl while I was heating the egg/sugar mixture, then threw the egg sugar mixture on top and beat all three at once. It worked fine. "
"This was totally awesome!! My only useful comment aside from raving about how awesome it was is that I somehow managed to only use half a pound of phyllo dough. I used Athens brand, about 20 sheets, maybe the brand makes a difference in the weight/sheet ratio. I had about twice as much syrup as I needed too. "
"This was an excellent recipe -- the artichokes were tender, and the filling was pungent and balanced. The filling adhered to the leaves after cooking so that the artichoke could still be eaten with the fingers using the leaves as a scoop.I added one large chopped tomato (drained briefly to reduce moisture) to the filling, but did not reduce the ..."
"Very nice. I used the cayenne instead of the flakes, rubbed the meat with the spice/garlic mixture, and piled everything else on top before pouring in the broth. I also added 1 can of condensed tomato soup at the end with the chickpeas to meld the flavors and thicken the sauce."