"Disappointing...although the flavors were inspired they were just odd tasting, and we felt that overall it was just kind of bland. Won't make again"

"Very good! Seeing as how its still a little chilly outside, we baked ours the whole way. 1 1/2 hours covered, take out let cool, brush with buttermilk sauce/add more dry rub, broil 500 degrees 10 minutes. Perfect!"

"Very good and rich! I transferred a soup to a blender instead of using a stick blender and I had no problems with the skins.I also only used half the amount of cream. It still turned out great for using out of season tomatoes!"

"Really good, and really quick! I also used canned clams (geisha brand) and it turned out just fine."

"Way too much lime, the soup was overly tart. I tried to save it by adding another tablespoon of sugar, and more stock....but unfortunately it couldn't be saved. Luckily I didn't bother with the from scratch stock, so there weren't many ingredients to waste in it. "

"I like Brie, Spinach, Chicken and Balsamic.....but all of these combined did not do it for me..

The only change I made was to use fresh chopped thyme and garlic because I did not have the seasoning on hand. I don't think that would change my opinion though if I had used it. "

"Im rating this as a base, and it worked really well! I added a few sprigs of thyme, garlic, onion, carrots, mushrooms, cayenne, salt and parm reggianno.

And for the complaints about blandness on the original recipe....I don't understand what kind of magic people expect to happen with the given ingredients
"

"I love using this sauce as a base for mac and cheese! Just tonight I added chicken seasoned with Paul Prudhommes Poultry Magic, garlic and two cups of spinach... theres so many things that go well with chedder :)"