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"This is an OK rendition, but a little on the runny side. Instead of trying to make a "roux" with the flour, start out with cream cheese and add sour cream until the sauce is a good "pancake batter" consistency. Makes the sauce richer and more flavorful, and you won't have to worry about lumps. I'd also second the reviewer who suggested adding peas..."
"Oh my, what a GREAT base recipe!! This is perfect as-is. No, it's not spicy or "complex" but it is COMFORT FOOD... First time I made this as directed, but had to use canned shrooms as that's all I had on hand (next time: definitely doing fresh). Tonight I am making this with 1lb of Polish sausage I must use, in place of the mushrooms. This is clas..."
"This was SOOOO good! I'd give it five stars, but the original recipe needs some substantial tweaks... First of all, 12 corn tortillas would be too many. I would suggest going with a standard 10-pack of corn tortillas. Even that was more than necessary. 8 tortillas ought to do it if that's all you have. 12 ounces of cheese would be too much (and I'..."
"This is similar to an Egyptian dish known as koushary, but koushary has lentils and rice instead of beef. Comfort food!!"
"This is a classic Polish recipe. However... You are leaving out the MOST IMPORTANT STEP!! After the cucumbers are sliced you MUST get as much water out of them as possible! You can do this by laying the cukes out on a plate with another plate pressed on top of it. Leave that in the fridge for at least one hour. If you don't do this your salad will..."
"I'm not quite sure how I feel about this recipe. On the one hand, the ingredients are all fantastic and the overall flavor is pretty good. On the other hand, the mixture was way too dry (luckily I had a can of enchilada sauce in the cabinet). It was kind of flavorless; it needed cumin, chili powder, maybe some hot sauce. And I am a huge corn torti..."
"Super, super good. I used pinot grigio and doubled the garlci butter and they were to die for. Might try making with mozzarella or brie next time!"
"Just like I remembered! I omitted lemon pepper, added dill weed and lots of parmesan, and baked till the crackers were almost brown. Thanks for posting a childhood memory. I love these!"
"Man, oh, man. This was so unbelievably tasty. I'd never made moussaka before but gave it a go. Some of my eggplant burned in the broiler so next time I will pan fry or grill. I also did a layer of potatoes at the bottom, and doubled the bechamel. Thank you for posting this awesome recipe."