My arm was about to fall off but finally thickened up. Tastes excellent, and I used half splenda instead of the sugar and did good with that. Probably stirred about 20 minutes before thickened, that's with cornstarch and with me bumping up the heat too. At one point it got clumpy (thought it might help to let it boil) but it smoothed right out, so very forgiving recipe. Thanks for sharing :)

Four stars for easiness but it's not spectacular. I'd usually just stick with crock-potting the meat in just water with carrots taters and onions, good old fashion beef stew. But when you want something different, this is a good go-to recipe.

Yummy! Okay guys, learn from my mistake if you're gonna cut the dogs up smaller and mix them in with your batter. Just make sure you get a good little batter base in each cup before letting in any hot dog pieces. Mine are yummy but they're all tearing up trying to pull them out of the pan because some of the dogs were at the bottom. If I make these again I think I'll leave the hot dogs just one half right in the middle, as instructed. I think this would taste better and be cuter, to me... Also, turkey hot dogs work good for reduced fat and calories!

Made a quick version of this using canned (trusted brand) chicken, doubling the sauce, and just throwing it all together in a big pot. I boiled the veggies just a few minutes in the broth, added liberal poultry seasoning and garlic powder, and threw the chicken in last. For a top crust, throw on top of each bowl a fresh biscuit, croissant, or even just toasted buttered loaf bread. It was great and took maybe twenty minutes!

I'd probably give this recipe a 3 1/2, but my husband liked it a lot. I did end up adding a bit more curry powder as I thought it was a little on the bland side, and I threw in some orange bell pepper too. I cooked this in the crockpot with raw chicken for about 3 hours on high, another hour on low with the lid off. The chicken was VERY tender and I love the coconut. I think I'd like a little more coconut ratio to tomato (but I did use lite coconut so that might have made a big difference). I did end up adding a tablespoon of cornstarch with water to thicken it. Pretty tasty though :) I thought it'd be good with pineapple.

Pretty dang gone good. Five stars for easiness! Followed the recipe but added some garlic powder, thyme, and rosemary - dont know if enough to make a difference. I imagine you could tweak this recipe a lot without screwing it up.

(I changed some things in this so I don't blame the recipe, but I just want to rate it so I remember how we liked it in the future). This pie tasted good but some things were very random about it. The paste was clumpy, even after I added extra water and made sure to keep it hot. I couldn't brush it on the pie crust as other reviewers have suggested so the little clumps kind of burnt on top. Used 8 golden delicious apples because it's what I had on hand. I think it would be delicious with granny smiths, I have to say. The recipe is good and taste is great but just logistical problems with us because of the clumpy paste, and then also the pie filling was a bit too liquidy by the end. Good but we screwed it up. Sorry Grandma :(

Just made this today for 4 of us. We all really liked it and I'm impressed at the flavor. I was worried about it being bland because of some of the reviews, so I made a double batch of the marinade sauce so we'd have some for dipping. It wasn't necessary (but is good to have anyway for rice, potatoes,etc.!). I DID change one thing: used an entire lime in each marinade batch. Mine got to marinade about five hours. This meal is delicious, very simple quick and easy, healthy, and different. Thanks for sharing it.

Dudes this is awesome. I've never had tuna patties before so was kind of skeptical, but I have to give this five stars for what I thought was a strong and great flavor for a really really quick and easy, as well as economical meal. I used regular onion, no parsnips or lemon zest (didnt have), and it was still so good. I just kind of eyeballed the onion and fresh dill, too, and it came out fine, so I think this would be a really forgiving recipe. Definately will make again. Thanks for sharing!

Yummy! Just whipped up a decaf version of this for me and hubby. Double the recipe provided too much for both of us in big tall glasses so could really be for three, even four people. Did blend the ice and used one-quarter amount vanilla soymilk for a tad extra flavor. Would go all soy, add chocolate sauce or cocoa powder, maybe vanilla/almond essence shots or bit of alcohol to kick it up a bit :) Very easy, versatile and pretty too, tons of foam :) Thanks! NEW NOTE: Just made this for the second time. Y'all be careful what you use to mix up the warm water and coffee. Don't boil the water - the lid's exploded off of my shaking device twice now I guess because the water's too hot.

I used nonfat plain yogurt (looked for greek but store didn't have) and did not strain, so understand it would have been better if I had. But to comment on the spices, it is an interesting different sort of taste just to vary up tzatziki, but I think I prefer the dill version.

Just ate this and pretty good. I really like these 'cakey' kind of cobblers so was very pleased with that. I used peaches from last year that we'd frozen (trying to clear out the freezer)and followed the spice and sugar instructions but with a tad less sugar (especially in topping) and 4 tbls butter. Result was a tangy but sweet cobbler with thick, crusty top. Would make again.

I'm rating my own finished results rather than the recipe here. I followed the recipe except left out the nuts because my hubby is allergic - added half a cup extra blueberries to make up for it. This resulted in a bit too overpowering, bit too blueberry-ish cake; I wouldn't recommend more berries but I think it's still good. I agree that the glaze is a bit overpowering. I only used maybe 75% of ours and it was still a lot. The entire cake was a little too pure sugary for my taste. If I were to do it again, I'd cut the sugar by at least 25%, maybe do a little brown sugar substitution, or maybe some apple sauce sub instead. But we liked it!

We just made this tonight for our New Year's day meal. I thought it was very delicous and a great cut of meat, especially for the price. The seasoning was very good and made the edges a bit crispy/crunchy. The presentation was beautiful. We did NOT take people's suggestions of brown sugar and balsamic vinegar (because didn't have these things), and I do think this would have made it better. We doubled the sauce but didn't end up using so much of it. If I were to make it again, I'd try to find a healthier sauce for it - I think this was too strong, overpowered the pork, and no need to be so heavy. Other than that, delicious!

I'm actually really surprised that I didn't like this recipe and feel like maybe I did something wrong, but I followed it to a T except for I used ground ginger rather than fresh (admittedly, could have made a huge difference), and I grilled the fish outside. I thought the glaze was very overpowering for the fish and too strong, and didn't even like the flavor of it that much, let alone the strength. From the impressions of my mom and stepmom, I don't think they were very impressed either. I guess if I made it again I would cut down on the glaze rather than doubling it as some people have suggested, and I might wouldn't even bother marinating the fish first. I didn't think this strong stickiness went at all with delicate fish, sorry.

Five stars for ease of recipe and straightforward goodness. The chicken came out very tender, everything was juicy and savory. I did try to flavor up the chicken with a little pepper, garlic salt, chopped onion, and sour cream (I have no idea) put on top of it. Recipe seems very forgiving - the sour cream didn't screw it up and I think the onion or any other veggie for that matter would be a good idea. Only thing I would suggest is maybe buy a lower sodium version of your stuffing, if available. Between the soup and the stuffin, it was all a little salty and 'packaged' tasting for me.

The three of us all thought this was delicious, and it was easy to make. I did sweat the eggplant and I think that helped a lot. Just used jarred sauce (black olive and mushroom), and in the end I wanted one more layer of the dish so I added a layer of sliced tomatoes to the top, turned out very good. I think this dish would lend itself to almost any sort of veggie being added to it, rather that's' cooked into the sauce or sliced up and layered with the eggplant. Thanks for a great meal.

I liked these and thought the recipe was inventive yet simple and easy. I didn't have any problems with the patties not sticking like some people, but I'd thoughted out my meat and it was still a little icy (maybe helped). This was the first time I ever had ground turkey, towards the end I was wanting more of it but in the beginning it was bland. I do think tzatziki would have helped it, and I think it might be nice to put some sort of sauce (soy, or something slightly sweet?) in with the meat to flavor the whole thing. But I liked it :) Thanks.

Yum! This is the first time I've had swordfish so I don't know if it's the fish or the recipe, but this was delicious. Now I had to change a couple things but I don't think it mattered. I didn't have any sort of poultry seasonings so I threw in a little bit of oregano, and I didn't have white whine so I used a couple spoonfuls of amaretto (which I thought turned out very good). The way this cooks up and the texture is great, and I think there was plenty of flavor (fish is meant to be subtle, right?) I gotta give it a four out of five though I'd give it a five, just because my mom liked it less than me.

Delicious and this from a non-Spinach lover. I served mine with pasta so I didn't use the cheese because put cheese on the pasta, but I can see how this would be really good and had never thought of it before. Had some leftover bacon from night before and I crumbled it in for the oil, this was pretty dang tasty too. Only thing was my spinach shrunk tons and was all cooked in about...3 minutes, not ten.