"Okay, let me start by saying that I've made a lot of Emeril's recipes. I've also eaten at a lot of fine Italian restaurants. Personally I rarely make veal parmagiana at home because the results have been disappointing. Not this time. This is better than or equal to any veal parmagiana I've had at any Italian restaurant anywhere, period. Changed no""

"Use this as your "base camp" for making hummus. Remember, this is very basic hummus, but for me was a good mix of the garlic/lemon flavor. Your tastes might be different. Oh, and don't think you can leave out tahini, because that would be pure sacrilege in making hummus. ""

"Quick and tasty. Will definitely be making it again with a few twists of my own.""

"Outstanding. Made it just as directed, except used a bit more ginger and two cloves of garlic instead of one. Usually I like my Asian food more spicy, but this had excellent flavor. Will definitely make it again and might substitute bok choy for the cabbage, but will not mess with the flavoring.""

"It is okay as written, but not spicy. I would definitely use andouille sausage next time, and maybe more cajun seasoning. On the good side, it is quick to make."

"Wow, this is a tasty and quick dish to make. I've had it twice over the last two weeks. Great, quick tomato sauce, just make sure to use quality tomatoes like San Marzano. Personally, I think four servings is a stretch here if you're not serving a side dish. Both times, it was enough for my wife and I, plus enough for one for lunch the next day."