I cooked this soup, after boiling, only about 15-20 minutes, because this recipe is meant for whole lentils, not split ones like we usually buy. I have made many Middle-Eastern lentil soup recipes; thought this one, for the amount of work, was only okay. I did love the kale in it; that was a plus. I halved the cayenne (maybe I shouldn't have) and used 1 tsp. of ground cumin. Adding plenty of fresh lemon juice in my bowl really made an enormous difference too!

Absolutely superb--made me daydream of having my own restaurant =) Atypical for me, I "obeyed" the recipe exactly, EXCEPT for using shallot in place of onion (thought it would give the rich onion/garlic taste, which it in fact it did). I doubted many of the ingredients (too much pepper? celery and carrots with mushrooms? should I replace stock for water? will my fresh parmesan overpower the flavors?) but made it exactly and was very pleased. I will probably add an extra Tbsp. of flour next time. OH- this would be an outstanding SLOW COOKER recipe--I made something extemely similar once before; probably do the sauteeing and roux, then toss it all in except the cheese and milk.

Very good. Perfect texture. I baked in 2 9-in round pans, reduced time, and thought I overbaked because the sides got so dark, but it was still moist. Wax paper, greased and cut to fit the bottom of the pans, assured they slipped out perfectly. I also increased my DUTCH PROCESS cocoa to 1 cup. I will try again, adding vanilla and using buttermilk for the milk and vinegar.

This is perfect. I've already made 8 batches! The chili powder is such a great addition, adding zip but no noticeable flavor. (try adding a few dashes to a tiny spoonful if you're reticent; you'll see!) Less oil has worked fine as well, as well as fewer pine nuts when I was short. I haven't yet, however, used the Brazil nuts. ***TIP: I have heard that pesto should not be frozen with the cheese in it; it makes one of the ingredients rancid. Freeze and add cheese later.***

Oh my, oh my! These were fantastic!! I don't even like lentils that well. It had a similar texture to beef (I cooked the lentils only until chewable but not mushy) and great flavor. ***I love taco shells, but for this recipe everyone did prefer whole wheat tortillas to the taco shells, though, after tasting both ways.*** Anyway, the hubby AND the kids were pleased. Low fat and high protein! Whoo Hoo! I may never make regular taco meat again =)

This was really good! I used whole wheat flour, per other reviewers, cut the white and brown sugar to a half cup each, and it was perfect. I served it with whipped cream, and chocolate sauce, and! vanilla ice cream, but I think it really tastes best plain. I would be sure not to overbake this...cook only until set. And, KEY--- Mix LIGHTLY, as little as possible, only until moistened. Definitely a keeper.

Really, really good. It makes a ton--at least 6 GIANT servings. I followed the recipe, except I used a heaping teaspoon of chicken base paste (like bouillon, from Sam's) instead of broth or water. I then added sauteed mushrooms at the end (after tasting), and I really loved the addition. I don't know how thick the sauce is supposed to be, but it was a bit thin, easily swiped up with crusty bread. I'd bet slightly underdoing the pasta, and then cooking it a while in the sauce, would thicken it by soaking into the pasta. Last but not least, I had to use a big pot, NOT a skillet. I'm surprised no one else commented on this. Anyway, YUM!!

I loved it with bacon, but on second time, HAM turned out great too (I substituted butter for the grea-- uh,drippings--) Used chicken bouillon paste instead of salt, whole MILK instead of cream, but added 2-3 Tb. CORNSTARCH mixed with some cold water to thicken. Then--COLBY, not cheddar, cheese as well(4-8 ounces). Cook the milk in the soup, then add the cheese at the end; milk can be heated without fear of curdling like cream. This was well received by our guests, and EASY too!!

Mega Yum! But****WAY Too much SAUCE**** Do cut down the sauce mixture by half or so (eyeball it). If it looks like too much sauce on the crust, it is. I have used a both a prebought and a homemade, partially prebaked crust and baked it at 450. I wasn't too sure about all the ingredients (baked lettuce?? tomato and onion?) but I used it all and I wouldn't change a thing. TIP#2: Use very thinly sliced pickles, perhaps slicing your own; thick chips were way too salty for the bite.

I realize why this is titled "pitcher punch". If a friend is stopping by unexpectedly, and you're looking to jazz up powdered lemonade, this recipe may be for you. It tastes like (don't you wish there were a "Taste Now" button to click on these sites? anyway...) a slightly fruity lemonade. Powdered lemonade, that is. I made this recipe for a large crowd. It wasn't bad, but consensus was a flat "three stars". However, it may be much better with real lemonade concentrate and/or frozen cranberry concentrate.

I just made this, and am rating it while still warm. I gave it 4 stars for the recipe as written, but I would give it 5 with these changes. This was really good with 2 TBS of FRESH parsley. (I kept adding more). I think this made it, for I had to use dry dill (fresh would have been better). I substituted a couple TBS. of mayo. This does need an acidic ingredient, which I added in the form of citric acid in the homemade dill dip mix I added. Lemon juice could substitute, with some instant minced onion and dry garlic. HINT: Make the dressing taste like a good salty dill dip that you like, THEN mix in! You shouldn't be disappointed.

All the ages loved this. The kids enjoyed the braiding and shaping. Excellent soft, chewy interior with firm crust. I used fresh, chopped herbs (1 Tb. each), substituting fresh oregano for marjoram (the herbs are related, I think). Substituted about a cup of whole wheat flour. Excellent with the 12 Minute Pasta Toss recipe on this site. Oh--I'd like to vary the herbs in the future, and try half of the yeast. NOTE: This is a FAST recipe, especially for the rising, but if you want to prepare the dough in advance, as I did, you'll have to punch it down several times! (Less yeast=allow more time for rising).

CUT PREP AND CLEANUP BY HALF! (But baking time is doubled to one hour). I used 2 heads raw broccoli florets (cut rather small) and placed them on the bottom. Then I cubed 2 pounds of raw chicken and placed it atop. The sauce went next; cover chicken well with sauce, then cover the PAN. I baked this for 30 minutes, then remove cover and added the cheese and onions and baked an additional half hour. I do agree that the onions make it, and I didn't even use the full amount. For our own tastes, I only added 1/2 a teaspoon of Madras curry powder, and it was plenty. BUT DO ADD about 2 Tbsp. fresh squeezed LEMON JUICE to the sauce. It really, really adds to the flavor! (If hesitant, mix a squeeze into a spoonful of the sauce--you'll see :) ) The cayenne is a great addition; I used full amount.

This was a delicious recipe...MADE CHANGES, but I don't think they were too drastic. The entire family from baby to hubby LOVED it. My changes were: 1) used water and 3-4 Tbsp. chicken base paste (Tone's brand from Sam's -- no MSG)for broth, 2) Omitted salt, but used all that pepper! (Salt to taste before serving), 3) Cornstarch, for thickening: 1/3 cup mixed with a cup of the cold water or broth and brought to the boil in "step 1", 4) Broccoli: I steamed florets and small stems until just tender, then CHOPPED to my liking . I didn't measure, but would use more than two heads next time. 5) Added 3-4 Tbsp. white wine worcestershire. WOW!!!! If you can't find, try a small amount of regular. 6) Used 8 oz of sharp natural cheddar- no processed cheese. More would be even better.