Needs a bit more kick. Maybe some hot sauce sprinkled on after cooking??

Made this with dried dill and the carrots were delicious. Will definitely make this again.

This was pretty good, but I made a few changes to suit our taste. First, I used a full pound of Johnsonville sweet Italian sausage, browned it on the stovetop and then cut in diagonal slices. I recommend starting with maybe 1 tsp. of the crushed red pepper and adding more if you want more spice. I used 2 heaping tsp. of minced garlic and sauteed it in a pan with olive oil, a whole onion sliced very thin, and 2 cups of fresh sliced mushrooms (after removing the stems). Then I added it to the sauce ingredients and simmered for 45-60 minutes on the stove. I also added 1 tbsp. of cocoa powder to the sauce. It cut the bite out of the tomatoes and made the sauce a deep rich red/brown. I served it with a fresh salad and crusty bread. Yummy.

This is excellent, my husband can't stop talking about it. I did change a few things as recommended by other readers. I decreased the sugar to 1/4 cup in the crust. I added 2 tsp. vanilla to the batter. I baked as was directed by other reviews at 200 degrees for 3 hours and 10 minutes. However, as beautiful at it turned out, it was not quite set in the middle. The next time I make it, I'll try baking at 315 degrees for about 3 hours and check on it. I served it with sliced fresh strawberries. The taste is wonderful. Thanks for sharing this great recipe. I needn't look any further.

Great way to use the 5 pounds of tomatillos that a friend dropped off. I subbed cilantro for oregano and added lime juice and a few cherry tomatoes. Wanted to suit our family's tastes as well as use up some stuff in the house.

I loved this. I completely forgot to add the onion and it was still fantastic. Since I had it on hand, I used tapioca, and it was a great consistency. I did not add the cubed bread, because that didn't sound good to me. I would definitely make this again, it was full of flavor. I don't think this recipe needs as much reworking as some others have suggested, it's really good as is.

I thought it was ok, but Ben really liked it and Mike did too.

I would say between 3 and 4 stars.

Let me start off by saying I HATE shrimp. This was my first time cooking them and the recipe turned out good. I even ate some of this....and liked it. Next time i'm gonna dice up the shrimp before stuffing the shrooms (since its the texture of shrimp im not a fan of). Also, as suggested by the sumitter, I sauteed the mushrooms in the butter/garlic sauce for about 10 min.

This is absolutely amazing. I added everything except the marjoram (because I didnt have it). I doubled the recipe for once of the Jay's Signature Crust pizzas from here and instead of letting it sit. i let the sauce simmer for about 15min. This is sweeter than your typical pizza sauce.

Great recipe. I dont have a KA so i did this by hand and followed the recipe. I started with about 2.5 cups of flour in the mixing bowl and then kneaded in the rest. I kneaded it for about 5 min before letting it raise. Will definately make again.

This is very easy to prepare. I did add 2 tablespoons of lemon juice for more zing. And yes I did make a full batch. Took it to a social hour at the RV park and everyone loved it.

This is an excellent recipe. I only gave it 4 stars because it had way too much cilantro for my taste. Next time I'll only use a couple tablespoons of cilantro. I also wish that I would have read more reviews before I made this dish. I should have tasted the sour cream sauce as I was adding the jalapeno salsa because it was a little too hot for my son. That's okay...lesson learned. Lastly, I used a rotisserie chicken for added convenience. Over all, I'll probably be making this dish for years to come.