super good flavor, really tasty. easy to put together but it does take time to let the beans & veggies drain. and i froze the patties for several hours, about 4. otherwise, i followed the recipe almost completely, only changes were oats instead of bread crumbs, 1 egg white instead of whole egg. i found the consistency fine to work with...only criticism is that cooking took longer than i expected. definitely going to make again but next time i make them i am going to add brown rice.

made these last night and they were terrific!!! changes were few; used olive oil/butter combo, balsamic instead of red wine vinegar, and pecans (that i toasted) instead of pistachios. also, i used splenda brown sugar as that was the only sugar i had on hand. i also cut the sprouts in half. these were so, so, sooo good. and super easy. can't wait to make them again.

i gave 4 stars b/c i didn't follow the recipe exactly. but it was super duper yummy how i did it. i sprinkled the cauliflower with garlic powder and microwaved steamed in boullion till soft. then i processed adding small amount of liquid (probably little less than 1/4 cup) and about 1/3 cup shredded parmesan, approximately a tablespn butter (smart balance), salt & pepper. we loved it! very tasty and we thought it really did taste like mashed potatoes.

this was exactly what i wanted, very tasty...i wanted kind of a simple nicoise salad type tuna salad and this was it. after tasting the initial combination with only 1 tblspn of olive oil, i did add garbanzo beans for fiber. eaten with low-fat triscuits made for a very nutritious, low-cal, low-fat light lunch/snack.

my rating prolly isn't the most fair b/c i didn't follow the recipe. but i did so based on reviewer comments. worrying about sodium i omitted the soup mix. probably a mistake b/c it needed salt. also, i used a can each of low-fat cream of mushroom and low-fat cream of chicken with about 2.5 cups of water. lastly, i used brown rice instead of white rice, and mixed in some herbs d'provence and onion powder. i baked in an 8x8 ceramic dish covered with foil. but holy cow, it took over 2 hours. however, end result was tasty moist chicken and yummy creamy rice. next time i will make in my slow-cooker on high for 4hrs. and i will also add the soup mix b/c it needs some salt!!

here's my 2 cents & changes which is why i rated it 4 stars; i scaled the recipe for 8. the dish was moist, flavorful and not a bit dry. i used a package of jennie-o turkey breast which i seasoned with penzey's southwest seasoning. 1 can of refried black beans which i added a 4-oz can of herdez salsa verde and 1/2 jar of herdez salsa. lastly, i used a whole package of lo-fat mexican blend cheese.i also used an 8x8 glass dish that i layered as instructed. i topped with shredded lettuce & a dollop of sour cream. totally delish. espcially the next day.

i agree with "grammy" below completely. my first time making eggplant parmesan and it was so easy! it was delicious, too. my only problem was the breadcrumbs kind of fell off and consequently got charred despite my trying to scoop them out of the pan - that isn't a fault of the recipe as much as user error, haha. hummy totally loved it so its goes in the keeper box.

definitely yummers! easily halved the recipe -- just scale for 3 instead of 6. (btw, 2 italian sausages equal half a pound. i used jennie-o turkey italian links) beside that i followed the recipe exactly, well, except i didn't use any milk. oh, and i sauteed the onion & fresh garlic instead of using powder --the texture was perfect, the taste outstanding. my family loved it. i'm looking forward to a sammie for lunch! yum

wowie-kazowie this is delicious. had to update my review as i have become accustomed to making it w/o the lime or green onion. otherwise, i always double the remaining ingredients but add a wee bit more sugar (splenda brown sugar), a glug of olive oil and dollop of water. i'll use half for a marinade and the other half, please try this, i use for sauteed zucchini. i usually let the salmon marinate while i cook my jasmine rice (takes about 50mins so its a perfect timer) but try this as a cooking sauce for zucchini. start your saute with olive oil and minced garlic. add your zucchs and cook until al dente then add the chile garlic sauce to coat right at the end. O!M!G! is this delicious!! served with jasmine rice. a totally easy, superb, impressive meal. can't wait to eat left overs for lunch. it is just so delicious, we love this meal. -------------- because i was without, i used no lime, no green onion, no fresh ginger. i did use 1 heaping tspn powdered ginger. and a heaping tbspn of sambal chile sauce due to my preference for POW! flavor. i also added a dollop of olive oil and water then marinaded the salmon for about 90 mins. yummy,incredible, delish, moist flavor. hubs said it was superb. will definitely make again.

so i used it as a marinade and dipping sauce. i used only 1T of sesame oil as i know it can be a wee bit overpowering. also, i used splenda brown sugar and no wasabi. oh, and i didn't have mirin so i used a white meritage. and i sprinkled with sesame seeds after cooking. the flavor was super yummy but lacking the oomph that the wasabi would provide. i'll definitely prepare again with ingredients as outlined b/c i know the flavors will work perfectly.

even though i used less than a very loose 1/4 cup of splenda brown sugar blend it was too sweet in my opinion. hubs liked it (but he loves anything i make no matter what, sweet man!) while my daughter hated it. didn't work for me either. like the simplicity so might try it again with a bit of tweaking.

well, i didn't have any fresh ingredients on hand (we've been out of town so the fridge was bare) so i modified with garlic & onion powder and gourmet garden cilantro in a tube (great stuff!). and after rinsing the beans (which i always do to cut the sodium) i followed the lead of another reviewer and used boullion (something i've never done) and the taste was terrific!! i basically just used i tsp of better than beef boullion to 8 ounces of water, added the rinsed beans, sprinkled both powders to taste and simmered for 30 minutes so they would thicken a bit. right before i turned the heat off i added a generous spouge of cilantro paste, and presto, delicious black beans. just like spaghetti the next day, i know these will be super tomorrow. yum, yum, yummers!!

terrific easy recipe. i rescaled for 4 servings and like others have commented, i had an excess of the bread crumb mixture. still, the flavor was great and the crunch was a nice blend with the texture of the salmon. i didn't change too much except use more parm (freshly grated), thyme and lemon zest but only b/c i needed to balance them with the abundance of bread crumbs. my huny liked it so it works for me! i'll definitely make again.

wanted this to be crazy delish but it wasn't, it was just good delish...i used olive oil rather than butter so i could marinade instead of brushing and b/c the ingredients are fairly subtle you could marinade for several hours and still be alright. all in all i'd make again knowing what i know and be happy.

OMG!!!! Please try this, people! the only change i made was using white wine (sauvg blanc) instead of vinegar, and i omitted the parsely. everything else i doubled (well, except the hotsauce & cayenne b/c of the hubs taste preferences. me, i'd of loved a kick but i love the man more...) then realized i needed more marinade due to the amount of fish i had (1.50 pounds) so i doubled again. marinaded the swordfish for just over 90 minutes and OH. MY. GAWD!! i personally could not stop raving about how delicious the flavor was even though i was the host. but everyone else was raving as well so i was only joining the chorus. truly the best swordfish i have ever, ever had.

i microwaved the cauliflower to cut down on cook time. and i brushed the butter as previous reviewers suggested. but i dunno...it didn't quite work for me. maybe it was too much breadcrumbs, i think. or maybe b/c i didn't use real butter but brummel & brown spread instead. anyway, i'm gonna try it again b/c i want it to work!

simple, perfect, delicious!! i could eat a whole head of cabbage myself made this way! it is exactly what i hoped for. don't let the simplicity fool you - it is full of flavor and i didn't even use all the butter called for!

totally delish! changes i made were to use less mayo cuz i didn't have enuf (3/4c lo-fat), sugar (2 heaping tblspns equal) & vinegar (1 tblspn). having done that i think it would be better with the full cup as i definitely used 2 large heads of broccoli and it could have been a bit more wet. however, everything else i did as instructed and it was sooooo good! i totally recommend making a day ahead, without the bacon, so the flavors can really marry (and the broccoli can soften a bit). since i like the bacon crisp i would add just before serving. i'm eating some now that i made sunday and it so good and healthy i don't feel a bit guilty eating a ginormous bowl. try it, you'll love it!

very easy if you use jarred red peppers, which i did. i also used basil in the tube available now (called gourmet garden and in the produce section), sliced my red onion very thin due to my preferences. it was a tasty simple side. i think next time i will try it blended as a dip/sandwich spread.

yum-eee!! so delicious! i made with a jarred roasted red peppers and 2 heaping tablespoons regular minced garlic from a jar (too lazy to do the roasting myself), about 1/3 cup fresh squeezed lemon and the remaining ingredients as written. well, except for the olive oil and/or half & half. totally delish, just the right amount of garlic and lemon and red pepper flavors. can't wait to serve to my guest tomorrow after the flavors have married. yummers!!