"I love vinegar and this has way too much, I used apple cider vinegar, cut the vinegar in half, doubled the mayo and used 1 ea Dijon and whole grain. Saved it by adding 2 tablespoons of agave syrup. "

"Sauce is to die for. As much as I would love to make the fresh ravioli, I used gluten free spinach and cheese ravioli. Next time I'll use the mushroom sauce with gluten free linguine and add extra cheese. YUM "

"The stuffing makes the dish, hands down. Tarragon was a wonderful addition to the flavors. I added sauteed shallots to the stuffing and used gluten free crackers. My husband is still licking his lips. OM what a wonderful meal."

"D'lish, yum, yum. I only used 1 pound of pasta, knowing I wanted a creamy wet result. The goat cheese added a nice cream to the sauce. The onions and mushrooms added great flavor to the dish. I served this with Ree's Caveman pops aka roasted turkey legs. OMG what a meal.
My new favorite mac & cheese."

"I just had the most amazing roasted turkey legs - caveman pops. Using another of Ree's brines. I am no fan of legs, but they are juicy and tender. "

"Great marinade and dressing, the calamari didn't pick up any flavor from the marinade. I also grilled jumbo shrimps, boy did they pick up the great flavors of the marinade. Would skip the calamari next time."

"Easy, simple and worth the time. I've always used Rump or bottom round roast, the flavor of the chuck in incredible. My only stray was I used homemade beef stock I had in the freezer in lieu of chicken stock. I served with the baked potatoes with the yogurt and sour cream and added a bit of garlic - whew hoo, what an awesome meal."