Just a great simple spread for quick breads. Added just a sprinkling or two of cinnamon and served with zucchini bread. Yummy!! Thanks for the recipe!

Pretty good, pretty easy! We'll take that! Three year old's first time with seafood other than shrimp, and he unfortunately wasn't a big fan of this recipe, but it's only the third time he's had capers, so, the jury is still out on that one!

Just great! SO very easy - it actually lives up to its name! We like ours a bit thicker than this has come out at the end of cooking, but I plan on cooking a little longer w/the lid off (we live in CO - it's all about evaporation!) to get it to thicken a bit. Otherwise, might toss a bit in a blender and add it back in to thicken it up that way. **MAKE SURE YOU ARE USING PEARLED BARLEY OR SOAK YOURS ACCORDING TO PACKAGE DIRECTIONS if it's not - barley that is not pearled will take forever to cook otherwise (it looks like this got left out of the ingredient info).

SO yummy! A great way to use up extra apples from apple-picking. Had to add couple tablespoons of apple juice to be able to mix the flour into the sugar/egg mix, and it is a bit tricky getting the bake time right (all those reviewers said DO NOT OVERBAKE! so I was a little scared, esp living in a high altitude area) - I would say go with 30 minutes. Thanks for the recipe!

We tried this out as another way to use up stewed chicken (that we mostly do to make stock!). It is great for that, and was a pretty simple recipe to follow. Personally, we just enjoy another recipe on the site that calls for cream of chicken soup, but we might use this one again just to change it up a bit. Thanks!

Love it! This has taken the place of the one I used to make that called for mushroom soup in the sauce and cream cheese mixed with the chicken (BH&G red and white checkered cookbook). I had no salsa, and a three year old who doesn't care for it, so I drained out a can of diced tomatoes and used that instead and it was still really yummy (I halved the recipe the time I did that). Great recipes are forgiving recipes in my opinion, and this one is just great!!

Very similar to the recipe I normally use out of the BH&G red and white checkered cookbook (but double the ingredients). This one does call for more oil, which I think makes it even more moist, but I don't love all the fat - I do about 3/4 cup oil and 1/4 cup applesauce, and you can't even taste the difference. Great recipe - and you can knock out two loaves at once with this one for sure (also have done 4 mini loaves).

Good recipe! We bake a lot of quick breads, and I wanted to try something just a little different, so I liked the oats and blueberries added to this banana bread. I did use frozen, and only left them out on the counter until I was ready to use them, as I was worried if I microwaved them, they would be too moist and take up too much flour when I dredged them. I did leave out the pecans (family nut allergy) and substituted a 1/2 c of coconut oil (which is like a solid, even at room temp) for the shortening, as that's something we don't eat. Thanks for the recipe; it's a keeper!

Followed MARNZ01's advice and sauteed three cloves of garlic with the onions and meat (we used ground buffalo). The one thing I did a little different was to stir the meat mixture, rice and tomato sauce together BEFORE adding the egg so that I could try it to adjust the seasoning without getting sick! I tasted the sauce before baking it and I was a little worried, but it kind of mellows once it's baked, and it was pretty good! Have to see how the other half that I froze holds up, but thanks for the recipe!

We really like this and have made it a few times. A nice twist on plain old pasta sauce. We usually cube a chicken breast (raw) and we toss it in with the sauce to cook. Thanks!

Oh my gosh - this is one of our favorite chicken recipes! I pound out the chicken breast so that it's thinner and even so it cooks more quickly (we're ALWAYS in a hurry!). I use bottled lemon juice just because I never remember to grab fresh lemons at the store, and the juice keeps for quite a long time in the fridge. I just drizzle it over the top and let it set while I do some risotto and steam veggies. Then I flip it and drizzle it on the other side, and sprinkle it with salt and pepper and oregano on that side before it goes into the pan. Then that side goes down in the pan, sprinkle the other side the same way, and put the lid on - this helps keep the chicken really moist. Thanks for the great recipe!!

Great soup! My husband and son love potato soup and this fit the bill. Easy to make! Thanks!!

These were really easy to make; the only bad thing was that they had a wee bit of an odd taste to them, I think from the instant potatoes we used (we used an organic brand, a conventional brand may have tasted better). They were fine once they were covered with yummy sauces though and my three old liked them. Something different than your every-day pasta, so thanks for the recipe!

This was really good! We took another reviewers suggestion and used balsamic vinegar and it really added GREAT flavor. We live in CO, so it may be the altitude, but I had to keep adding water and then adjusting the seasoning because our lentils weren't cooking as quick as the recipe said they should have, and that was kind of a pain, but like I said, it may be the altitude's fault. Otherwise, great soup!

This was great. My three year old loved it and we had it for lunch a few times before it was all gone. Like any soup, we kind of messed with it a bit, like adding in some diced carrot and seasoning it to our taste, but it was really nice and easy to have on a rainy day.

Awesome flavor, and so simple to do. Thanks for the great recipe!!!

This was quick and easy and tasty for supper. I would consider marinating for a day or longer next time though for just a bit more flavor. Thanks for the recipe!

This was really good, pretty easy, and pretty economical too. I find sour cream on sale a lot, and was able to get a chunk of mozzarella and a few slices of provolone cheese from the deli counter for way less than having to buy large amounts of either. Thanks for the recipe!

Bummer. I have read LOTS of reviews from LOTS of recipes on this site that have complained about blandness and have never had a problem - even when I've had to add just a bit more salt and pepper than called for - but this time, the reviewers were right. I added extra salt, extra pepper, garlic salt, Worcestershire sauce, a bit of A1, tomato paste, blackstrap molasses, sage, and finally Adobo (a salt and pepper combo that's popular in Cuban kitchens) and still, to quote another reviewer: there was no "wow" in my mouth. In fact all of those things barely made a dent! I did follow one reviewer's advice and looked up the Beef Barley Stew recipe on here and added about 2 T balsamic vinegar and it kind of helped, but not really, and it was honestly a last ditch effort. It's very pretty, but pretty just isn't gonna cut it this time. I appreciate the recipe, but next time I'll be looking for something different.

This was rich, but great! we halved the recipe, and needed to make our own 'stewed prunes' (dried prunes from the bulk section cooked in a little water on the stove until they fell apart) because we couldn't find organic stewed prunes at the store. My two year old LOVED this, which I was thankful for, because it can be tricky to find ways to keep different kinds of fruits and veggies in his diet. A really good flavor combo I would not have thought of normally.