"Easy, healthier than others and delicious. My daughter loved this soup. I also used chicken broth for the liquid. I've had better but without a doubt, those soups had a considerably higher fat content. This one is worth making so you can eat it with less guilt"

"Made them with chicken instead-I seasoned and roasted the chicken, sauteed the onion, added the chopped chicken to the onion and sauteed the mixture until slightly browned. Finished the recipe as written. FANTASTIC!!!!! If you don't find these enchiladas flavorful enough, you are not using the right ingredients (quality canned products, good chees"

"Made these over the holidays and making them again today for a family get together. They were a bigger hit than I even thought they would be. My glaze didn't seize up and I wonder if that is because I always roast my brussel sprouts with EVOO and I tossed the sprouts with the glaze as opposed to just pouring it over them. I decreased the ratio "

"So good and so easy!!!!! Convenient-Same as some of the other reviewers; I had this in the oven baking along side our main course. Versitile-Easy to change up the fruit. Very little prep time, few ingredients, fantastic flavor! What more could you want?""

"Have sauteed a few different types of greens, but never had collard greens before. This was first time for me to both make & taste them. Easy and delicious. Excellent accompaniment to the other dishes in this episode.""

"Loved this version of spaetzle. This is the easiest way to make homemade "pasta" that I know. I have never incorporated ricotta cheese into my spaetzle, but this ingredient created a moist and silky texture. One theme I noticed throughout this episode was her emphasis on salt and would agree that you do need to use a lot to achieve the right level""

"Loved this! Made the roast, spaetzle and greens. Took other reviewer's advise and made some changes. Did not want to use hard cider so I used apple cider and brandy instead. I also added thyme, sage and garlic. Like other cooks, I had to continue cooking my roast 25 additional minutes to reach 145 degrees. I used a hand held blender to puree my gr""

"I followed the recipe as directed & made these for a party. There were some guests that surprised me by even trying them, but everyone raved about them!
I thought my husband (who loves spicy food) would not be impressed saying these were bland. In particular, I suspected he might be critical about using apple as part of the filling. But...he loved them, too!
I did add cooking time as we like our bacon crispy. I can see using this as a base recipe and creating many variations. "