"Extremely good! I've used the filling recipe for making cobbler and crisp also. I usually make the following changes:
-use half the sugar, or none if you have peaches at the peak of ripeness (this prevents it from being icky sweet)
-substitute cornstarch for tapioca (didn't have tapioca)
-omit the butter in the filling
-add cinnamon to the crust "

"I made this using dark cocoa powder and it was extremely good! I did make the same modifications that I made when I made FN's Quick Butter Cream Frosting (same recipe except for the cocoa): added 1/2t vinegar to help cut the sweetness and added a pinch of salt since I used unsalted butter. Perfect!

For those whom said the frosting was too thick, try beating it on a higher speed for longer. I had more than enough to generously frost 24 cupcakes."

"By far the best butter cream frosting I've come across. Easy, quick, and didn't use too many ingredients or make a huge mess. I did add a bit more milk and a pinch of salt. If you don't thin it would be great for piping.

I liked it as-is, but my husband wanted it to replicate his favorite bakery's frosting (he said it was too buttery and too sweet). To do this, I did the following: used half butter and half shortening, added a pinch of salt, and added 1/2t vinegar. It was very good this way, but I prefer mine a bit more buttery tasting, so I might try 3/4 butter and 1/4 shortening next time."

"Very rich and decadent! Not the kind of food you should make if you're trying to watch what you eat though.

My adjustments: I added 28oz crushed tomatoes and another pound of hamburger since the grocery store didn't have veal.

If I could go back and do it again I'd make the following changes:
1. Necks--I'd brown them, then pull them out before adding the other meats. I'd bundle them in cheesecloth before adding back in to avoid trying to separate out bone shards from the sauce.
2. I'd drain the ground meats well before adding the neck bundle and remaining sauce ingredients. This would have been so much easier than trying to de-fat it at the end.
3. I'd decrease the olive oil by half--seems like I poured off lots (could have been the meat fat, hard to tell).
4. I always like to decrease the mozzarella by half and make up the difference with provolone.