Very interesting recipe! I liked the combination of brussels, carrots and rice, and also the idea of the chickpeas (but not so sure about the taste of chickpeas in this). However, I just couldn't add all the turmeric. I thought about an 1/8 tsp. was plenty. Any other seasoning suggestions? Curry was good too.

Certainly can't complain. Very creamy as promised, and very rich. Great flavor too. You only need a THIN layer of this!

From what I understand, this is the "mac-n-cheese" of the middle east. This was a good simple recipe. I followed the advice of previous reviewer "M.A.H." and used brown rice, cooked it right together with the lentils (I used French green) with 3 1/2 - 4 cups of liquid per recipe. I was most delighted to find it cooked perfectly in my RICE COOKER!!! The onion should be at least doubled...because when browned as dark as possible (20-30 min), is truly the star of the dish. And I did find that chicken broth or base is good, as are several dashes of pepper, and a couple dashes of cumin. Five stars for ease, nutrition, and hearty sustenance :) Oh yes~ yogurt, NOT sour cream!!!

I agree, this was like cake (good cake!) and I only used 2 of the 3 cups of sugar. It was plenty. Also we forgot to add the nuts to the batter so we put them on top with extra cinnamon-sugar...wow. My 4 pans were 6 by 2 inches, and then I had extra batter for a 8 by 3 inch pan. The 300 degree cook temp IS weird. It worked, but I had the smaller pans. Next time 325!!!!

Too bland for me :( I doctored this up with garlic, cilantro, pepper, cumin and a bit of red wine vinegar, which greatly improved it, but still didn't wow anyone this time...

Excellent with thin-sliced venison too! YUM!! I didn't even have the green onions and I used homemade salsa verde. Instead of simmering ten minutes, I put the mixture in the pressure cooker for about 6 minutes to tenderize. A crockpot would be a great option too!

This was really yummy over rice, the leftovers of which I was anxious to use up. I only used half the oil, and that was plenty. I cautiously used all the sugar, and I liked it. I agree it could have used a bit more flavor, so when I make it again I will add a smushed garlic clove to the heating sauce, and then remove the clove before pouring on the broccoli and rice. A bit of ginger would be really nice as well.

Amazing. We loved them. My daughter even burned the sesame seeds and put them in anyway (definitely NOT recommended) but they were still excellent and I can imagine variations and possibilities. Rice syrup is a super substitute for honey too.

The flavors just weren't right for me. Sorry. The coconut oil is an odd addition, and I didn't care for it in this.

I used homemade pizza dough ("Pizza Dough II"), and in this case, the less-browned ones were better than the well-browned ones. I think the freshness of people's Italian seasoning makes a difference-- I opened a fresh bottle and 1 and 1/2 tbsp. of seasoning was plenty to me.

Very good. I mixed in my Kitchenaid, then finished kneading on the counter. I had to add a bit more flour. Used 2/3 for calzones and the other third I baked flat on a pizza pan to add toppings later. For the calzones, the ones that were only lightly brown were better, so don't overbake in small quantities.

Good! This has all the right ingredients, I just had to play with the amounts. I ended up using 1/4 cup lemon and 4 tbs. (1/4 cup) tahini. And HALF the salt was PLENTY. 1-2 tsp. of olive oil IN the mixture added to the taste too. I am certain that a nearby Lebanese shop adds 1-2 Tbs. of plain yogurt. I added it cautiously, and it really improved the smooth texture and flavor. But to each his own :)

The meat seasoning is perfect, like a gyros. It is important to note something about the sauce, though. Grocery-store yogurt, when blended, turns to liquid, which is what I forgot when making this. Far better to blend the feta and seasonings into a small bit of yogurt, then gently stir in the additional yogurt. This is wonderful served with sliced fresh onion in it, and a cucumber-tomato salad. ***Last note: This may be six servings, but it does not serve six people!! (Unless each person is fine with only about 3 tablespoons of meat!) =)

Very good, and great texture. A coffee grinder was perfect for grinding the oats. Followed the recipe except for substituting buttermilk for milk (then compensating by halving the b. powder and doubling the soda).

YUM! Just wonderful. And my hubby liked it too!?!

I did double the sauce.

10 stars!! YUM!! I had this dish at a vegetarian restaurant years ago, only they used pumpkin instead of potato. Anyway, I DOUBLED the chili, cumin and oregano and sauteed this mixture one minute in a bit of oil to bring out the flavor. We fried the tortillas, but next time I will try without. DEEEElish :)

Phe-nom-e-nal!!!! Best fruit pie EVER!!! I had really red rhubarb, so the color was vivid. It really wasn't too sweet, but I will slightly lessen the sugar for more tang next time. Maybe the rhubarb just wasn't so tangy.

Definitely restaurant quality. I, like many others, substituted milk for the last cup of cream. I would use even less cream/more milk next time, as it was plenty rich. I liked all the onion (it was very mild) and, unsure about using bacon, just used a couple Tbsp. of real bacon bits from a bag. The flavor blend was incredible. More cheese in the sauce as well (3/4 cup). TIP: be sure you have sweet-tasting tomatoes. My dried ones were a cheap brand and a bit bitter, but my oil-packed ones were sweet and added a lot of flavor. Last, I liked the chicken thinly sliced, and the addition of cayenne--- OVER THE TOP!!! Thanks Michelle!

Really excellent flavor! I did increase the proportions of sauce ingredients because it was not as juicy as I liked. Several dashes of garlic powder (after tasting as is) made it perfect!