I made this as described, except omitted the pimientos because I didn't have them, and used red wine vinegar. It was absolutely fabulous. I was nervous about the large amount of water (thinking it might not be flavorful enough) but went ahead and followed it. It was a perfect balance of flavors, and exactly what I was looking for. Definitely restaurant quality, and lots of leftovers! I served over spinach, sliced fresh mushrooms, boiled egg, and red onion. This is a keeper recipe!

Couldn't find Whole Wheat Self Rising Flour, so I made my own. Awesome. Thanks!!!!

I did not stick exactly to the recipe, but tweaked it based on what I had on hand...it was delicious, and one I'll definitely make again. The substitutions I made were cooked ground turkey and fresh mushrooms. I served it over whole wheat noodles. I froze the remainder, and it reheated great! This will be added to my freezer friendly OAMC (Once a Month Cooking) rotation! Thanks for the great recipe that is easy to substitute with ingredients on hand!

Great flavor. The only thing I changed was that I didn't have tomatoes with chilies, or green peppers. To add some flavor and veggies, I did half (plain) diced tomatoes and half salsa. Quadrupled the recipe, and put in freezer bags for easy meals. Thanks for the great recipe!!

These are so delicious, nobody even notices they are healthy. I even cut down on the chocolate chips a bit, and they are delicious. I also use entire whole wheat flour (with just a splash of milk since the wheat tends to soak up the moisture more). They freeze great, for a quick and yummy breakfast on the go. Thank you for an amazing recipe!

Ahhh, my tastebuds are rejoicing! This was amazing, and tasted just like the curry I get at our local Thai favorite. For those that like to freeze things, this freezes and reheats beautifully. I do it in individual portions and heat one up for lunch. I followed the ingredients exactly, but did it in a regular saucepan. I did not find the wok necessary. The 1/4 cup of red curry paste was just the right amount of heat, in my opinion, and I don't like things too spicy. I was nervous about that much fish sauce, but it also was perfect. Delicious! Thank you so much for the amazing recipe! For those that like to freeze things, this freezes and reheats beautifully. I do it in individual portions and heat one up for lunch.

Looking for a healthier version of this delicious recipe? I used this as a reference recipe, but make it much lower in fat. I used ground turkey as well as homemade turkey sausage (from this site). I double the kidney beans, and up the spices a bit to account for the extras. This results in a delicious version that nobody notices as being low in fat! I freeze it in individual portions and have an instant lunch or dinner. Thank you for the delicious recipe. With a few tweaks only for health reasons, this has become a favorite!! (Don't tell anyone, but I even added 1 cup frozen, finely chopped cranberries for the health benefits. Nobody noticed as they blend right in.)

Looking for a healthier version of this delicious recipe? I used this as a reference recipe, but make it much lower in fat. I used ground turkey as well as homemade turkey sausage (from this site). I double the kidney beans, add an extra can of tomatoes, and up the spices a bit to account for the extras. This results in a delicious version that nobody notices as being low in fat! I freeze it in individual portions and have an instant lunch or dinner. Thank you for the delicious recipe. With a few tweaks only for health reasons, this has become a favorite!!

My new favorite salad for spinach! I did not have fresh blueberries, but defrosted frozen ones in a water bath for 5 minutes. I am sure it would have been even better with fresh, but frozen were good too, just a little softer. I didn't have raspberry vinegar, so I used red wine vinegar and added few blueberries to the dressing and used a hand blender for the dressing. I also used toasted almonds because of an allergy. I have no doubt that the original version was as good as my substitutions, which received raves. Start to finish, it took less than 10 minutes. Thank you for the delicious recipe! Even my husband ate the spinach like this. : )

I was skeptical about the dill, but decided to try it given the rave reviews. I would have to agree, it was GREAT! My 3 year old even asked for seconds. I will definitely be making this again! Thank you for an awesome new way to make carrots. I love it!

Swimming in mayo with the full amount, but cut the mayo in half and it is PERFECT! I made this recipe exactly, except for the mayo. I also tried doing half mayo and half sour cream. That was great. The huge amount of mayo is the only thing that I think is faulty in this recipe, otherwise I think it is GREAT!

Great! I substituted whole wheat flour entirely, and used old fashioned oats since I didn't have instant. I added a lot more cinnamon (1 teaspoon in the batter and 1 teaspoon in the topping). Otherwise, I followed the recipe completely. We loved them, and you would never know that they were healthy. I will definitely be making this recipe again and again! I have already stashed several in the freezer, for an easy and fast breakfast.

With all the 5 star reviews, I was a little disappointed. I guess it just seemed a little too good to be true, an easy cake that gets 5 stars in my book. I will admit that I am a dessert snob, so maybe I am a little less likely to rate a cake 5 stars unless it is absolute top notch. It was good, but nobody went back for seconds, which is odd in my sweet-toothed family. I don't see myself making this again, but it was worth a try. For a beginner cook, this is probably a great recipe to try. Based on taste alone I would have given it a 3 rating, but because it was so easy to follow I bumped it up to 4. Thanks!

I had some lentils to use up, and I was reminiscing about a yummy Greek lentil soup I had at a restaurant. I found this recipe and it sounded similar. I was thrilled! I pureed most of it, and served it with warm pitas. So healthy, filling, and economical. The only substitutions I made were chicken bouillon for the broth, and I omitted the tomato paste (didn't have any). I have also frozen individual portions for later enjoyment. Thank you for the great recipe. I will definitely do this again!

I am the kind of person who judges a cake by its frosting, and eats the frosting first. That is why I started to give this 3 stars, but decided to hold back. If you are looking for a classic Red Velvet Cake, this is not the recipe without some significant changes (specifically the frosting). However, if you are looking for something refreshing and tasty, but not specifically Red Velvet, give this a try as is. I started giving this 3 stars, because when I was searching for Red Velvet Cake, that was what I was craving... Although this was tasty without any changes, my less than 5-star rating is based primarily on the title, as it sets oneself up for disappointment to call this Red Velvet Cake. This cake+frosting was good, but not at all my experience with a classic "Red Velvet" Cake. That said, I have come back to this recipe for the cake portion alone. If you are looking for an easy RVC recipe, I would recommend making the cake as directed, but add FOUR tablespoons of cocoa instead of 1. Then, use any of the traditional cream cheese frosting recipes on this site that call for butter, powdered sugar, and cream cheese. The cake portion of this recipe, when you add more cocoa, is a great and easy way to make the base for Red Velvet Cake. However, I will not be making the frosting again unless I am craving something lighter and less rich than classic RVC. Thank you for the recipe!

Love these, and they freeze beautifully!I wait until Sirloin is on sale, then have the butcher slice it as thin as he can. (All that slicing by hand gets tough!)I cut the recipe in half, and placed all the raw ingredients for 1/2 a recipe in a 1 quart freezer bag. (1/2 recipe is the perfect size for 2 adults.) Squish the bag to get the air out, and freeze for up to 6 months. Pull from the freezer, and cook as described. You will never know they just came out of the freezer, and it makes for a super-fast meal. Provolone cheese is our favorite instead of swiss!

I've made this several times now, and it consistently turns out great. The only substitution is that I use chicken bouillion plus water instead of vegetable stock. Just enough flavor, but easily adaptable to add your own touch. Thank you for the great recipe!

Delicious! I made a three substitutions based on what I had on hand. Because of a tree nut allergy I used sunflower seeds instead of walnuts, but will either omit the sunflower seeds or significantly cut this next time in the cilantro pesto, as it tasted too strong of sunflower seeds. I'm sure it is better with the walnuts, as the original recipe calls for! I also roasted my own peppers, and used a little garlic instead of the shallot. My husband raved about the red pepper sauce, and said he would have liked this sauce by itself. I preferred the compliment of the cilantro. To save time, I will double the red pepper sauce, and stick some in the freezer for a faster meal on another date. It should freeze really well, although I will make the cilantro pesto fresh. I will definitely make this again soon!

AMAZING! Exactly what I was looking for. I substituted butter and omitted salt because I used a salted butter. Otherwise followed proportions exactly. Very rich and perfect consistency. Thank you for the wonderful recipe!

Delicious! Followed the recipe exactly and everybody loved it...even my kids and husband, who questions anything with spinach in it. Fixed it with pesto salmon, and it was wonderful. Will definitely make this again soon. Thank you for the wonderful recipe.