"Wonderful! I followed the recipe exactly except my local grocer doesn't carry Swiss Chard, so I used Kale instead, which means a longer cooking time for the Kale which was easy to accommodate. Also I added 1 more "topping" as an option for my family, ground Italian Sausage. As another Reviewer mentioned, don't skip any of the toppings, they all"

"This is the best Split Pea Soup I've ever had. I carved the ham off of the bone from a Spiral Ham (leftover from another meal, and after boiling just the bone and some of the skin and fat, I used the "ham stock" in the soup instead of water or chicken broth. Also, like alot of other folks, I doubled the veggies, and didn't use any salt. I also "

"Loved It! What a great sandwich. I didn't have Hard Cider so skipped it entirely, but no complaints whatsoever. I had some local produce handy so made the slaw with locally grown cabbage and apples, using the food processor so it was chopped rather than shredded. I love it that way, and it reminded me of North Carolina BBQ since we add slaw to""

"Loved It! What a great sandwich. I didn't have Hard Cider so skipped it entirely, but no complaints whatsoever. I had some local produce handy so made the slaw with locally grown cabbage and apples, using the food processor so it was chopped rather than shredded. I love it that way, and it reminded me of North Carolina BBQ since we add slaw to""

"Very good! I followed the recipe to a T except I used dried "herbs de provence" instead of fresh Thyme, because it has thyme plus basil and some other goodies. This flavorful and healthy side dish is a Keeper!"

"It was awesome. I thought I had chicken breasts in the fridge but they were thighs, no problem though the meal was great. I'd love to try it with Shrimp too next time, and maybe Andouille Sausage like someone else suggested. I ALMOST overcooked the linguine, so be careful not to do that; I wasn't thinking that the pasta would continue cooking in the sauce at the end. The only thing I changed was I omitted the habanero because I thought it might be too hot, but the dish probably would have been fine with it. Yummy!"

"I found the longer you simmer it, the creamier the texture, so I let it cook for about 20 minutes, adding cream as needed, and it was more like what I've had at expensive steak houses. Also some comments say it was too liquidy, I think they were using frozen spinach. If you do that, you would need to squeeze out all of the water before cooking it. We were really happy with this side dish!

"I wasn't big on the Italian Dressing "tangy" flavor imparted on the filets, I would have rather not used the marinade. We used A1 to baste, and that was good. Served it with Paula's Creamed Spinach and Garlic Mashed Potatoes. Great Dinner overall!