My husband, children, and I were not wowed by this recipe. However, our extended family really enjoyed it (they like pot roast anyway, whereas we are not huge pot roast fans), my father even had thirds and took the leftovers home with him!

we like this with added rice and corn. Thanks for a great recipe!

I didn't think this was too hot, but it was overwhelmingly spicy/salty (just not particularly hot spicy), the proportion of spice mix to beef was all wrong. I could tell there was a problem as soon as I added the spice to the meat, the texture was all sticky and gloppy not the way it should be - at which point I felt like kicking myself for not starting with 2 tbsp and working up from there if necessary, like most other taco seasoning recipes call for. For now, I'm giving it two stars, and one of those is purely on hope that it will taste better when the proportion of spice to beef is changed, but this time it was inedible. I have a houseful of taco lovers, but no one could eat these.

This was great. I used the greek seasoning recipe from AR, and the flavor was really good. I needed a soy-free marinade recipe, and while it doesn't tenderize as much, I think it would be excellent on a nice cut of steak, and it was still good on the ranch steaks we had. My husband thought we made way too much, but my boys gobbled up every last bite and wanted more. Thanks for the recipe!

My family liked this a lot. I did sub a high quality garlic salt for the garlic powder and added a bit extra cayenne.

These just weren't that great for us, they tasted kind of breadcrumby. I liked them okay, but couldn't convince my husband or kids that they were a decent substitute for the real thing.

I made half a recipe and used leftover basmati rice. Sauteed minced garlic and diced onions with the browned beef instead of using the powdered stuff (I did season it with garlic salt and fresh cracked pepper). I cut the peppers into "boat" halves since it's easier for the kids to eat that way. The half recipe filled 6 large pepper halves (3 peppers total). My husband loved this, he went back for thirds! My 4 year old (a very picky eater) liked it as well. My 2 year old and I weren't so crazy about it, but thought it was okay.

I sliced the eggplant thinner and sprinkled the slices with garlic salt and fresh cracked pepper while I was frying them. It took a lot more oil than the recipe called for, each batch of eggplant soaked all the oil out of the pan and left it dry. After sauteeing the eggplant, I topped it with the onions and put some fresh tomato slices under the cheese per other reviewers suggestions. I wasn't wild about the tomato, but it was my husband's favorite part. Thanks for the recipe!

These did turn out more cakey than fudgy, even though I followed the recipe closely (and did not add any eggs), but either way, my family loved them and we will definitely be making this recipe again! I substituted white whole wheat flour for one cup of the flour and light brown sugar for 1/2 cup of the sugar. I also had to use dark cocoa for 3 tbsp in the icing, since I ran out of the regular kind, but it is really good with the dark chocolate icing as well! Thanks for the recipe!

I followed the recipe closely except for using chunks of boneless chicken breast (added near the end so they would be tender and not overcooked) and adding about a cup of fresh wax beans. It was very good and we all enjoyed it, although not quite so much as some of the other indian/pakistani chicken recipes we've tried from this site. Even my 2 and 4 year olds ate it though, so that makes it a hit in our book! Thanks for sharing.

I followed suggestions from other reviewers and added 2 tbsp brown sugar and let it "marinate" overnight (for almost 24 hours)after rubbing it on the beef. To be honest, I wouldn't recommend letting it rest that long, the herb flavor was good, but EXTREMELY strong. I still liked it but would have preferred it if the flavor were not so strong, but my husband wasn't wild about the strength of the flavor, and my 4 year old (who usually loves grilled beef) wouldn't eat it. My parents did like the flavor of the cold leftovers the next day. If I tried this again, I'd only leave it on for 4-6 hours.

Took the advice of other reviewers and switched the amounts of soy and vinegar. We loved it! My husband (who usually leaves some asparagus on his plate) ate all of his and asked for more. The sauce was great for dipping grilled steak in as well.

I cut the bacon into tiny pieces before frying it, so I wouldn't have to crumble it later. After pouring off the grease, I sauteed the onions (and added some mushrooms) in the pan for a couple minutes, as other reviewers suggested. For some reason this took a lot longer to cook than it should have - at 35 min, the outside was done, but the center was still wet. I finally had to turn off the oven and just leave it in there for an hour since we had an appt. It was very tasty though and I'm looking forward to trying it again with different fillings.

We really enjoyed this. Even my 2- and 4-year old picky eaters ate all their chicken! I substituted 1 can evap. milk as the author suggested in a review, along with 1/2 can coconut milk and ony 1 cup cream. I only used 2/3 cup butter (might cut that to 1/2 cup next time) and 1/2 tsp cayenne (DH and I can add sriracha at the table but my children won't eat it if it is too spicy). I also added a small pinch brown sugar to temper the acidic salty tomato taste (not enough to make the sauce sweet though). I couldn't find tandoori masala, so I subsititued a mix of curry powder, garam masala, and corander. I browned the chicken in the pan I used for the onons and then poured the sauce over and let it simmer on low and it turned out perfectly tender and flavorful. We had a TON of extra sauce so we will have this dish again soon! DH is looking forward to dipping some naan in the sauce for a snack as well. I was worried this wouldn't be too authentic, but it tasted just like that at our local Indian restaurant and we loved it. Thanks!

Thanks for the great recipe. Even my picky 2- and 4- year olds enjoyed this. My husband isn't a fan of potatoes, so I used only 2 potatoes, I added a second can of chickpeas (one just didn't look like enough for my chickpea loving family), I substituted @ 1/2 can cocout milk for the cream, and @ 6oz tomato sauce for the soup. (condensed soup has so many unhealthy ingredients). I also substituted pureed "fresh" ginger for the powdered stuff. It was awesome, DH gave it an A+ and said he can't wait to have it again. Yum!

I made a batch of this and we have used it a few times now. They're not the best tacos we've ever had, but they are quite tasty and much healthier and less expensve than most storebought prepackaged mixes. Thank you!

I wasn't crazy about the flavor of this, as compared to other jambalaya recipes I've tried. My husband liked it better than I did. I added 2 handfuls of small cooked shrimp, and he really liked that addition. Otherwise followed the recipe closely.

My husband is not a huge fan of sweet potatoes, but loved this the first time I made it, almost 4 years ago. We have come back to it for an occasional treat ever since. It is definitely worth it (not to mention healthier) to use real maple syrup, not the fake kind!

These were incredibly bland - an okay vehicle for strawberries, jam, molasses, or honey, but very disappointing on their own.

I made this with homemade yogurt. It is delicious! Next time I might let it sit longer, some in the middle didn't seem to drain quite as well as the rest. I only made 1/4 recipe, that worked out to be a good amount for our family. I'm really happy I tried this recipe, thank you for sharing it.