"I've been making this soup for years. I have an Old Wives Tale recipe that was printed in the Oregonian years ago that had been sized down to 6-8 servings. I have made a few changes over time like replacing the water with beef stock, using crimini and chantrelle mushrooms, replacing the cream with 1/2 n 1/2. When I make this for people, I alway"

"My family loves this recipe. I only use one bundle of the noodles. Make sure the oil is hot. Never any leftovers when this is served. I have been making this for over a year now and I am into double digits of people who have requested this recipe."

"Not sure who this recipe is imitating but we loved it! I served the frozen yogurt with locally grown, sweet strawberries and it was to die for. My husband tried to lick the bowl but the sides were too high. I added a teaspoon of vanila extract and a tablespoon coconut flavored rum. I will try it next with peaches or raspberries."

"My husband went nuts over this. It is very similar to sorbet but richer with the yogurt. I didn't puree all the strawberry mixture so it had little bits of strawberry throughout that added to the texture. Warning: After it's made, don't leave it in the freezer too long ( more than 2-3 hours) or it is nearly impossible to scoop."

"Made the recipe into 16 dinner rolls and they were great! After they came out of the water I cut an "X" on the top and then stuck them in the oven. Dinner guests asked to take home the few leftovers and my husband wanted to know how soon I could make them again. I love Alton's recipes."

"My family loves this recipe. I only use one bundle of the noodles. Make sure the oil is hot. Never any leftovers when this is served."

"My family loves this recipe. I only use one bundle of the noodles. Make sure the oil is hot. Never any leftovers when this is served."

"My family loves this recipe. I coat the tuna with sesame seeds before searing to add a little "tombo" to the recipe. As with other salsas, garden grown tomatoes are best."