We love hummus, and the roasted red peppers make it even better. 1/3 cup tahini is perfect for us, because we like more than just a couple tablespoons of that. But 1/3 cup lemon juice would have ruined it for us--I used the juice of 1/4 fresh lemon...about a tablespoon and a half, and that was plenty for us. I love the tip I read on this site to put the chickpeas in a bowl of water to remove the outer skins. It worked like a charm and made the hummus wonderfully creamy. We'll make again and again--oh, and we left out the basil...we didn't need it.

We make this dish all the time, but my ingredients are a bit different...I use 3 cloves garlice, minced, and 1 tsp crushed ginger along with the curry paste (usually 2 tsp curry paste--it's quite fiery!). I also quarter and then slice my onion (we prefer sweet) and use whatever color pepper I have on hand and juliene the carrot. I don't like zucchini, so I don't use that, but it's quite good with frozen green peas and also with sugar snap peas. It's a delicious dish with endless possibilities with the veggies.

This is a very good recipe, but we did make a few changes to it. It was definitely a 5 for us after that! I did not use the bay leaves, and I left out the cumin, coriander, and chili powder, and I used an additional teaspoon of Garam Masala and a pinch of cayenne. As some other reviewers have done, I used coconut milk in place of the heavy cream, also, and used crushed tomatoes instead of tomato sauce. I added some julienned carrots with the onions as they cooked, and about a cup of frozen peas with the cashew mixture. I served over basmasi rice and sprinkled with chopped cashews. It tastes as good as the Korma at our favorite Indian restaurant. This one's a keeper for us!

We enjoyed this recipe, but I did make some revisions. I used 3 cups of chicken broth for part of the water, red pepper instead of green because that's what I had on hand, and used all cajun spice mix rather than separate herbs and used a liberal amount. I also added a 14 oz can of crushed tomatoes with the andouille once the beans were tender. My sauce was thick and flavorful, and I added the rice directly to the pot and mixed in rather than spooning the beans over the rice. In our opinion, the andouille is crucial--nothing else adds the flavor and kick that this adds!

As the recipe is written, I'd probably give this 4 stars. However, I made some changes that we loved that made it a 5-star one for us. I used baby eggplants for the flavor and tenderness, used a whole pepper (orange because that's what I had on hand), added 2 cloves of minced garlic, used Italian seasoning instead of the separate spices, substituted 14 oz of crushed tomatoes for half the diced tomatoes, used precooked bacon that I sauteed for a couple of minutes to crisp up nicely, added a pinch of crushed red pepper and used aged provolone in place of the swiss cheese, which I feel is a bit too mild for the bold flavors of the dish. I baked until the dish was bubbly and the cheese was nicely browned. It was delicous and we'll definitely make again with the same revisions I made the first time. We loved it.

Delicious. I made the dough and cut the rolls last night, covered them, and refrigerated til this morning. I took them out an hour before baking and let them come to room temperature. They rose in the oven beautifully, with a light and fluffy texture. I did make a couple of changes; I substituted melted butter for the oil and I used half water and half milk for the liquid and added 1 tsp vanilla to the dough before adding the flour. Thanks to the other reviewers who noted that more flour was needed--I ended up having to add another 2 cups. My whole family loved these buns, however. These are the permanent recipe for cinnamon buns at my house from now on. So much better than the ones that taste like bread with cinnamon. The cake mix is a wonderful addition. Thanks for the fantastic recipe.

This is delicious. I usually make colcannon without bacon, and this added a nice touch. Even my husband and his son, who normally won't touch cabbage in anything, loved this. I used the packaged partially-cooked bacon and added a bit of olive oil to the pan to cook the cabbage and onion.

This was ok. It wasn't nearly as flavorful as I expected it to be, and the garlic flavor just seems to disappear. I added one onion, cut into eight pieces along with the sweet potatos and left off the fatback and reduced the butter by half. It is still quite heavy on the grease. Thanks for the recipe to try, but this one probably won't be one we make again.

Wow, is this cake rich! I made this for my husband's son's birthday. He did not want the coconut or pecans, and we added a cup of dark chocolate chips to the cream cheese mixture. It has a very good taste, but I think, as some of the other reviews suggested, I'll use less sugar next time and perhaps another 3 oz of cream cheese, also. The taste is very good, and I think this one has definite possibilities for future experiments.

Very good recipe. I used chicken broth in place of water and added about 1 1/2 tsp of curry paste. The broth was fiery while it was cooking but it's a bit more tame now. My hubby loves it. It's great served over Jasmine or Basmati rice. Very easy to make, too.

I'll admit, I didn't make the recipe as vegan, but it's delicious! I used chicken broth instead of water and substituted garam masala instead of curry, because I don't like curry. I cooked this in a slow cooker for several hours, and it's wonderful.

Well worth the time and effort! It's excellent. I did make a couple of changes--I added one onion, chopped, and I used crushed tomatoes instead of tomato sauce. It's simple, and it's delicious. It's almost 11 pm here, and before I put the pot away (and you will need a very large pot!), we took a taste test and ended up eating a sandwich right there! UPDATE and suggestion: if you have leftover sauce, try it as pizza sauce. We used it on the Brick-oven pizza from this site (another favorite of ours), and it's wonderful--try adding thin slices of the meatballs to the pizza before popping in the oven--fabulous! It also makes great meatball sandwiches. We doubled the meatball recipe and added to the sauce...makes enough to feed an army! ANOTHER update!: I just cannot say enough about this recipe. I've begun adding diced roasted red peppers in subsequent batches, and it is one of our favorites. Tonight for the first time, I used it for lasagna, and it is the best lasagna we have ever had! You MUST try this recipe if you like rich, slow-cooked sauce. It is absolutely the best.

The coating is very crispy, which we loved, but it's bland. Even after seasoning liberally with salt and pepper, it does not have enough flavor. I'd suggest either marinating the chicken breasts in your favorite marinade or sprinkling with additional seasonings. We will make again but definitely kicked up with more flavor next time! If you want classic fried chicken (like I grew up with in the South), you'll need to search for a different recipe.

This is a pretty good basic recipe. I took the advice from other reviewers and added a pound of ground beef that I browned with onions and garlic. I added only half the ricotta mixture and used a shredded mozzarella/provolone mixture, also. I also used 2 jars of highly-flavored pasta sauce and whole-wheat rotini pasta. My family and I did enjoy it made like this, and it's certainly easier than regular lasagna, but we prefer the traditional.

Delicious and very easy! I did make some changes. Living in Wisconsin, we have access to a huge variety of cheeses; I substituted Asiago with Red Pepper for the cheddar, and I used cubes of it rather than shredded, because we like the pockets of warm, gooey cheese in the bread--used about a cup and a half of cubed cheese. I used the dough hook of my mixer to incorporate the flour, and it worked great. I also omitted the pepper from this batch. I did not divide the dough in half, I just spooned it into the loaf pan. It took about 2 hours for my dough to fully rise, and I drizzled a little melted butter on the top before baking. It made one perfect loaf of bread that we devoured warm from the oven! My mind is already racing with the possibilities this recipe has....

Even with my changes to the recipe, this was just ok. We were disappointed that it was so bland. I used 2 14 oz cans of diced tomatoes and 1 14 oz can of crushed tomatoes and 1 14 oz can of beef broth and omitted the water. I also increased the amount of chopped onions to 3/4 cup, added 2 cloves of minced garlic and a TBSP of worcestershire sauce. I used a combination of chopped hot peppers, and the stew is still only mildly spicy. We will try one more time with more revisions like using stew meat rather than ground beef and more peppers and onions and garlic. Hopefully, this will be a keeper after our next try.

Great pizza--my family loved it. The dough was a little hard to work with--will let it completely come to room temp next time I make the recipe. I added garlic and italian seasoning rather than oregano and used regular crushed tomatoes rather than salt-free. I also sprinkled the pizza with blend of parmesan, asiago, and provolone cheeses and baked it for an extra 5 minutes for a nice golden color. UPDATE: Made the recipe again and used 1 cup all-purpose flour as a substitute for 1 cup of the bread flour. The dough much easier to work with and had a wonderful texture--we liked it better this way. It's become our favorite pizza! This dough also freezes beautifully. We make this at least once a week now, so I triple the batch and freeze the balls of dough. Thaw them in the fridge and take out to let come to room temp. The crust actually tastes better that way!