I made this almost exactly as written (I added a bit more garlic and used milk and half&half instead of milk and cream), but this was disappointing because it was so bland. Neither my husband nor I thought the flavor was anything special when it was done, so I added a few shakes of cayenne to give it some pizazz and to cut the richness a bit, and that did make it somewhat better. I might try this again with the addition of some hot turkey Italian sausage to increase the flavor, but I would not make again as written.

Probably not the world's best lasagna, but definitely a pretty good base recipe. For health reasons I used sweet Italian turkey sausage instead of the regular sausage, ground turkey (93% lean) instead of the beef, whole wheat lasagna noodles instead of the regular, 1 teaspoon salt in the sauce instead of 1 Tablespoon, added some chopped broccoli, and skipped the sugar. For budget reasons I used low fat cottage cheese instead of the ricotta. The lasagna was a bit on the saucy side, but it as very tasty, and I love that it used sauce from scratch. Cooking times and directions were perfect.

I thought the fish was good, and I thought the sauce was good... but it was not good together. The dill flavor really doesn't complement the Cajun seasoning's spices - it's like they are both completely separate and competing against each other. The sauce basically tasted like a variation of a Greek (Tzatziki) sauce. I did enjoy the flavor of the fish, so I'll probably make it again, but I won't make the sauce with it.

Very good, but I had to bulk it up a bit to make 4 main dish-sized servings. I changed four things, and I think it made the overall meal better. (1) used 1 lb of shrimp. (2) I subbed out the bean sprouts in favor of some diced pre-steamed carrots and zucchini. It's not as authentic, but made it a bit healthier. (3) I left out the salt and used reduced sodium soy sauce. It was the perfect taste, and much better for anyone watching their sodium intake. (4) I used long grain brown rice instead of white which I cooked in a rice cooker and just let sit out for about an hour to cool before cooking. My husband and I both thought it was the best homemade fried rice we'd ever had, and I'll definitely make it again. Thanks!

Very good! The texture is PERFECT. I thought the dough was too crumbly at first, but I realized I was trying to roll it out too thin - once I did the 1/4 inch thickness the recipe calls for my problems were gone. There is a *slight* taste of fake butter, but unless you're looking for it you won't even be able to tell. Even with that, this will be the recipe I use for all of my cut out cookies. Didn't bother with the frosting.

I like the concept, and was hoping to like this recipe. I followed the recipe exactly except for adding an extra can of drained & rinsed garbanzo beans and cutting down the sugar to 1/4 cup based on other reviews, but it was still WAY TOO SWEET for everyone in my family. We all thought the sweetness ruined the dish, and I had to pour out the liquid in the bottom of the bowl and douse it with more vinegar before serving to even make it edible. If you don't like sweet side salads you definitely will not like this recipe. I'd recommend skipping the sugar while making it entirely and adding a small amount an hour or so before serving if you think it needs it - you can always add more, but you can't take it out once it's there.

I was excited to try this recipe, and I had high hopes, but I didn't care for the taste. It was bland (even though I used cremini {baby portabella} mushrooms) and not worth the effort. The "sauce" was very boring, too. Neither my husband nor I liked this one, and I won't make it again without significant changes.

Very good. I had a lot of reservations about this recipe since I generally don't like anything made with canned soups, but it definitely tasted homemade! I made this recipe according to the changes suggested by Sara (1st review on the recipe page) and I'm positive the changes made it much better than it would have turned out otherwise. I will definitely make again, but the only thing I would change next time is to not add any cornstarch at the beginning, and instead add it about 20 minutes before I plan on eating so the thickening bonds won't break down with the sustained heat. I did leave the cover off for the last 1/2 hour, and that thickened up the gravy some before I added the sour cream. Thanks for a great recipe!

Very good! I added two diced celery ribs and a diced carrot to the onion, used two cups of frozen corn kernels instead of the fresh ears, and imitation crab instead of real crabmeat (due to the price), but otherwise kept it as written. The flavor was great: almost too spicy, but the heat didn't really build in your mouth - it sort of dissipated after each bite, so it kept the spices from being overwhelming. My house does tend to like things spicy, though, so I can see how some people would think it was too spicy. I served with thick slices of bread with cheese broiled on top. Will definitely make again!

Good taste, very simple to prepare, and uses ingredients I almost always have on hand (I did skip the fresh oregano, but otherwise followed exactly as written). My fillets were perfectly cooked after 12 minutes. I served with wasabi mashed potatoes and steamed asparagus - the entire meal came together in less than 30 minutes, which was wonderful. Will make again, thanks!

Very tasty. I added a red bell pepper and subbed chicken stock for the veggie stock, and served with sour cream and avocado. This made up our entire meal, so for us it made 4 meal-sized servings, not 10 side dish-sized servings. Will definitely make again, but might up the spices a bit - good blend of flavors, just not enough. I got quinoa in the bulk section of our local supermarket for $3.99/lb, and I needed less than 1/2 a pound, so it was very economical for us. Also, I only soaked the quinoa for about 3 minutes (just while I was getting the chicken stock ready), and it was perfectly cooked according to the recipe's directions - if I'd soaked it for an hour I would have had slop for dinner!

Excellent recipe! I think some people are confused about this recipe - it is not supposed to be SPICY - just SPICED with Indian flavors. I used fresh okra from my local farmer's market, and only gave them a quick rinse before patting dry and slicing into large rounds, and I had virtually no slime at all from the okra. I did increase the spices (about 50%) and it was perfect for my taste. I served this with fragrant rice (brown rice in the rice cooker with a few whole cardamom pods and cumin seeds thrown in at the beginning) and chicken cooked in a store-bought (Trader Joe's) Korma simmer sauce. Made a fantastic meal, and I'll do it again, soon.

Tastes very good, but I prefer a lighter texture in banana bread, so I'll keep searching.

Good flavor, and I enjoyed this, but as stated it makes 4 side dish servings, not main dish servings. To make it more of a single dish meal, next time I'll double the zucchini and bell pepper (I did add a large chopped onion and a few cloves of minced garlic per previous reviews) and add a protein source of something like pancetta or even chopped cooked chicken breast. Great idea for a quick weeknight family meal, though!

I scaled this down to 16 servings in order to fit in my 1.5 qt. maker, and otherwise I didn't change a thing (except to stir all the ingredients together in a bowl and then pour into the maker). Fabulous ice cream! No grainyness from the sugar, and a very nice taste. Will definitely make again. Made excellent root beer floats for July 4th. :)

Pretty good! Not fancy or gourmet, but nice and simple for a weeknight meal, with an appealing taste, and a moist interior. I'll definitely make this again, but next time I think I'll add some onion powder along with the garlic to the flour mixture. Cooked perfectly for me in a glass dish at 350 for 30 minutes. I did skip the 1/4 cup butter - it probably would have been better with it, but using non-stick spray on the dish instead saved 400 CALORIES, and 44 grams of FAT (including 28.8 grams of SATURATED FAT and 1.2 grams of TRANS FAT), and it was plenty good without it.

I used half brown crimini (baby portabella) mushrooms, and half asparagus, and it was fabulous. Also subbed 2 cloves of garlic and 1/3 cup of chopped onion for the shallot, and green onions for the chives because I already had them on hand. One thing, though: the recipe quantities are for 6 SIDE DISH servings, so if you're cooking this for a main dish plan on doubling the amounts.

Excellent! I didn't want to purchase any additional liquor for the recipe, so I went with what I happened to have on hand (mango rum and Grand Marnier instead of the brandy and triple sec - though Grand Marnier is actually a variety of triple sec liquour that is made with cognac brandy). I did not add the sugar, and used 7up instead of soda water (again, I was trying to work with what I had on had). I tasted it when I first put it together and I questioned the recipe, but after having a day to mellow out it was outstanding. I made a double batch and everyone went back for seconds (at least). This will be my go to recipe for sangria from now on.

These were great. I also used a pizza cutter, and I cut the strips smaller than were suggested because I wanted the strips to go on top of a southwestern salad. I used whole wheat tortillas, and needed to bake for a few minutes longer than suggested to get to the right crispness, but they tasted great and were easy to throw together. Thanks for the recipe!

I give this a 3.5 stars for taste, but a 5 for presentation. (I did end up using the braided shape, but the wreath pattern was simple and I had no problem figuring out the directions.) I lightly precooked the broccoli, onion, pepper, and garlic, and I cut the mayo down to 1/4 cup and added some chopped water chestnuts for crunch along with a bit of dried dill for flavor, but it was still pretty bland tasting. Perhaps would have been better with a more pungent cheese and more spices, but I'll use this as a base for future fillings. I think I hit upon the best preparation method, though. I put a pizza stone in the oven and preheat 350 degrees. I laid out some parchment paper and prepared the dough and fillings directly on that, and when the oven was hot I just lifted the parchment paper directly onto the hot pizza stone. 30 minutes in the oven was absolutely perfect with this method - the top was golden brown and everything was cooked all the way through - and all I had to do was lift the cooked dish out of the oven by grabbing the parchment paper and set it onto a cutting board to slice and serve. I let the pizza stone cool in the oven and just take it out a few hours later. No mess, and super easy!