Brian Martino

I loved this bread, (I immediately cut it while still warm and ate it with garlic hummus) but it was not as flavorful as I had hoped. To test, I made it a second time and added twice the seasoning (including the red pepper). That did it for me. BUT I doubt everyone will want to do that. Understandable. I'm a fan of non-subtle. I also waited 2 hours on the second rise before putting it in the oven because it didn't get as high throughout - I used my cast iron pot with lid. And both times I only did 15 minutes after removing the lid. I was going to do 4 stars but I'm going to change it. This is a great recipe to be honest. Just adjust.

This was a fantastic meal! I’ve made it twice, first time as written, minus pecans, and the second with variation. I used a whole medium onion, creamand sautéed 1 large breast of chicken cut into small cubes in some garlic and olive oil. I placed that as a separate layer. I also used 3/4 cup spicy Panko crumbs with about two cups of white sharp cheese. As is this is really good, which is why I made it a second time, but wanted a chicken dish. May make it again as is if I want The only reason I didn’t give 5 stars is because it says 6 servings, but we couldn’t stretch this past four.

OMG! Just- wow! I always read through the comments before making something to see the real world applications, and I was intrigued by the “...this recipe is very forgiving” comment. It was a perfect jumping off point for chicken, broccoli, soy sauce, and then..... I don’t usually like to specify my exact moderations (I mean, just submit a new recipe right?) but maybe someone will be inspired by my “what do we even have?” mentality. I didn’t have cilantro; don’t care for it. I had spaghetti, not fettuccini. I had lemon pepper. I had parsley. I had baby carrots that are impossible to shred, but I managed. A can of mushrooms and a bag of onions. Way more oil, soy sauce, and garlic than needed but the flavor was AMAZING! And I put parm on it when serving. Love it- love it- love it! Thanks!

I’ve never had a recipe I needed to make again so quickly - but this was the best!! I didn’t set out to modify it, but I wanted to make more: I used two (smallish) rotisserie chickens, 5 stalks of celery and a very large yellow onion (sautéed in a whole stick of butter, kosher salt and black pepper, and for longer), twoand the whole can of mushroom soup. It filled my 9x13 pan