Rodney B.

"Both my wife and I have had Finnish pancake recipes almost exactly like this handed down to us by our families, and we both love this! Her family called it "Panu paku" (apparently a mispronunciation of pannukakku, and my family called it "Big Dutch Babies." Interestingly, we were both introduced to this with canned peaches in heavy syrup as the..."

Dec 3, 2011 on Food.com

"This recipe is completely awesome, for once a new pasta recipe unlike anything we've ever tried before. Will definitely make this again. Next time we'll probably throw in an anchovy fillet or maybe some boletes to add a little extra umami, but outstanding as written."

Oct 18, 2011 on FoodNetwork.com

"Made this pretty much as written. My first taste left me a little flat, so I added 1 Tbsp cider vinegar, 2 Tbsp grated parmesan cheese, and 1 tsp white sugar. That brightened it up considerably, and everyone enjoyed it. I thought the amounts of salt and pepper were just about right. Had a bit of a strong EVOO flavor. Next time, I will probabl..."

Oct 2, 2011 on Food.com

"Pretty good. Not really very spicy, overall quite bland at first taste. I added some fish sauce, used 50% more coriander (fresh ground from seed, doubled or tripled the red pepper, and included a bit of red wine vinegar. That plus the fresh lime juice squeezed on at the table made it acceptably tasty. But I wouldn't call it spicy."

Aug 25, 2011 on Food.com

"Wow, this exceeded my expectations. Picked this recipe simply to use things we had in the fridge, but it's definitely a keeper. Used leftover yakisoba noodles, and it worked great."

Apr 28, 2011 on Food.com

"Loved it! It was funny; my wife and I wanted to make 'something with shrimp.' I dug up a quiche recipe, an alfredo recipe, a cheesy shrimp-bake recipe, and a shrimp, feta & tomatoes recipe. Then I came across this recipe, and it was almost like, "All of the above, mixed together." We both thought it sounded crazy enough that it just might work..."

Mar 10, 2011 on Food.com

"I started with what seemed like WAY too many greens, but in the end it cooked down and became 'just right.' I think one key to this recipe is the sausage... make sure you use a sausage you like. The one I picked up at the store was questionable, and really cast an odd flavor over the whole dish. The rest of my family didn't like it much, for wh..."

Sep 27, 2010 on Food.com

"Loved it! As with any recipe of this complexity, there are inevitable deviations. We didn't weigh the pumpkin, we just used the whole thing; it was small. We used bay scallops instead of sea scallops, and added 1/2 lb of crab meat. We didn't have truffle oil, so we minced 2 crimini mushrooms almost to dust and added them to the vegetables to s..."

Dec 8, 2009 on Food.com

"This is a difficult recipe for me to rate, because it's different from the kind of thing I usually cook and I don't have much experience in the genre to compare against. As a result, I stuck fairly close to the recipe, with my only change being butter instead of margarine. Overall, it's a very good recipe and came out quite well. It seems fairl..."

Sep 10, 2009 on Food.com

"Wow, what an amazing pie! We increased the amount of filling 50% to 6 cups in a ratio of 4c rhubarb : 2c strawberries. Baked it in a regular-depth 9-inch pie plate. Which means it was piled high. When it came out of the oven, it looked like something you'd see at the state fair. And the flavor was absolutely fabulous! My mother-in-law even l..."

Sep 5, 2009 on Food.com