I couldn't believe that all the previous reviewers loved this soup. I WANTED to love it (because I have many radishes growing in my garden), but, alas, I did not. My husband and son said they liked it, but didn't want it again after the first day. I noticed that almost everyone else added several items to this recipe, especially seasonings. For good reason -- the recipe called for no seasonings and would be very bland otherwise. I added salt, pepper and sage, but still didn't like it. Sorry, Laura.

I made this for my family last night and we all loved it. This was my first experience with "stuffing" fish and I was pleased with the way it turned out. I didn't have all the ingredients, so I used shrimp, cilantro & mozzarella rather than crab, parsley & parmesan.

I have made this twice & we love it; however, the 1T red pepper flakes is unbelievable. I sifted it with a strainer to keep the seeds out & used only a tiny amount of red pepper, but it was still overpowering. Next time I will try Peggy's suggestion to use red onion & red bell pepper.

We loved this recipe. I rarely cook lamb, so it's nice to have a good recipe. However, like most of the other reviewers, the oil was a problem. My sisters said, "It's enough oil to kill an Eskimo!" Next time, I will use just 2T oil to saute the vegetables & meat, then use plain rice rather than fried rice. That will be 2T rather than 3/4c oil! We didn't have fresh spinach, so I thawed & drained some frozen spinach & it was fine. I will use fresh next time. I think I will also try the seasoned flour coating for the lamb to see how that turns out.

Since so many reviewers said this recipe was bland, I added 1t Durkee Steak Seasoning; 1/2t ea cajun seasoning & rosemary; 1/4t ea thyme, red pepper flakes & cayenne; then 3/4c red wine & 1/4c soy sauce in place of the 6th cup of coffee(almost all of the other reviewers' recommendations!). I simmered it for 2.5 hrs & when I went to turn it over, I tested it -- it was already past done & getting dry, so 5 hrs would have been way too long! No one else complained of this. We couldn't eat it the night I cooked it, so I put the broth in the frig separate from the meat. The next day, the grease was in a firm layer on the top, so I separated it off. When I made the gravy, I just used a small portion of the grease (one reviewer said this recipe was too greasy). For me, the gravy was very tasty, but much too concentrated. I think that next time I will follow JIHI's recommendation to put in 2c less coffee & add 2c water. I rarely cook chuck roast because it is not a good cut & I don't have luck cooking roasts. However, in spite of it already being a little dry, I must say the meat was wonderfully tender & was excellent with the gravy.