"I doubled the recipe because it says only two servings. It was delicious, and doubling made enough for eight."

"First, the crust burned at 15 minutes in the 500-degree oven. I had a smoke-filled kitchen. Then it was way too rare at 275 for 20 minutes. I kept it in the oven for another 40 minutes before it was edible. It turned out delicious, but the recipe needs tweaking so I give it three stars."

"Very tasty but I had to add more water during the last three hours. Also, it was a little too salty even though I didn't use any salt at all. I think it was the bouillon cubes. Next time I'll use the low-sodium cubes."

"I substituted Italian sausage for the ground pork for more flavor in the meatballs. (Just cut the casing off two sausages. Also used plain old "Italian seasoning" instead of Emeril's Italian Essence which my store didn't carry, and small penne instead of the ditalini pasta (don't know what that is). I also skipped the fresh basil leaves. I do thin""