"I've made this a few times in the past, and for a recent Christmas party I made it with brie instead of gruyere. It was delicious and everyone loved it."

"This is very labor-intensive, but well worth it. I've made it four times over the past year or so, and we love it. Last night I omitted the penne and put it over soft polenta with parm and a little lemon zest mixed in - great!!"

"I am reviewing this a second time because it is SO GOOD! I wanted to add that when I make this, I split the batch in two and freeze half; easy to take out and boil with par-cooked pasta for a quick, DELICIOUS dinner. It's very time- and labor-intensive, but every time we taste it, it's worth all the work!"

"I didn't initially care for these, but the next day they were quite good. Perfect texture for me, between cakey and fudgy. I used dark chocolate powder, making a very rich brownie. Added toasted hazelnuts to half, that was good.

"I made a blue cheese butter instead of chive butter, it went very well with the beef and brandy.

"For those of us who don't make our own, Cook's Illustrated/America's Test Kitchen (who independently tastes and rates products rated Rachel Ray's "Stock-In-A-Box" made by Colavita as number one, and College Inn Bold Stock Tender Beef Flavor as next best.
I was surprised by RR too...

"Very tasty. I always brine my chicken, so it was very moist with good flavor; add less salt to chicken later. While it was cooking on the stovetop, I put another heavy pan on top of the chicken to weigh it down, it browns beautifully and cooks evenly.

"Very tasty. I always brine my chicken, so it was very moist with good flavor; add less salt to chicken later. While it was cooking on the stovetop, I put another heavy pan on top of the chicken to weigh it down, it browns beautifully and cooks evenly.