"This is a great recipe - I've made it several times, exactly as called for. This last time I think the broccoli was a little underdone after cooking 24 minutes - maybe if I'd kept it at a higher simmer. I think I used more cheese the first time too - probably a packed 2 1/2 cups vs. 8 oz. exactly. I serve it with french bread and butter on the "

"We all loved this. I halved the spices (cayenne, garlic powder, and onion powder), and it turned out great. I was afraid with the large amounts it would turn out too "zesty". I used 4 3/4 in. or so pork chops, and had leftover flour mixture, but I would use it to make extra sauce next time. I served it with an extra buttery batch of Yukon Gold"

"really delicious. made it on the 4th and thought I cooked it a little too long so made it again tonight. great marinade - added 2 chopped shallots and upped the garlic to 8 cloves (chopped), also subbed in chipotle chile powder for ancho. for this second batch, added 1/2 cup canola oil to the marniade, and brushed the chicken with the marinade "

"Really delicious chicken salad--did change a few things though. I poached the chicken using a different recipe from martha stewart. I did not cool the chicken in the stock - that would overcook it. Instead I cooled it on a cutting board, then just shredded it instead of chopping it. I also did 1 1/2 cups of mayo (light mayo + 1 Tbsp. lemon jui""

"LOVED this recipe! Changes I made that made it extra spectacular: I made a 1 1/2 batch of meatballs, according to the original recipe (scaling ingredients), but did 1/2 lb. each of ground pork, ground chuck and ground veal, like a meatloaf mix. I used 2 eggs so as not to waste the extra 1/2 egg, and doubled the garlic (1 Tbsp). I also, initial""