I used 4 slices of bacon and only used half the crushed red pepper. Healthy and delicious!

I listened to other reviewers and made the following adjustments: used 1 # of ground turkey & 1 # of ground beef; used one red bell pepper instead of green; instead of tomato juice I used 2 (15 oz.) cans of tomato sauce; added 2 cloves minced garlic; added in the whole 15 oz. can of pumpkin; used 2 T. pumpkin pie spice, 1 1/2 T. chili powder, reduced sugar to 1 T. brown sugar; added in 1/2 tsp. cayenne, 1 tsp. curry, 1 tsp. salt, 1 tsp. pepper, and 1 tsp. cumin. With these changes, it was the right consistency (not runny as the tomato juice users complained of), and flavorful. I think it tasted even better the next day.

I added 1 1/2 tsp. cinnamon to the cake batter as per a similar recipe. Tasted like a moist chocolate cake - could not taste the Dr. Pepper in it. I used a chocolate glaze since I cannot eat peanut butter. Good cake, but don't expect any Dr. Pepper flavor.

I tried some delicious cucumbers in a tasty vinaigrette at a Chinese buffet and was really hoping this was the recipe, which it wasn't. Not much flavor.

I cooked this dish for 1 hr. & 40 minutes and it was still undercooked, so I returned it to the oven. Allow at least 2 hrs. to bake (I had sliced the potatoes thinly so that wasn't the problem.) Omitted the butter due to others' complaints of greasiness and I'm glad I did. Doubled the garlic and minced it (per suggestions) - mincing was a good idea but doubling the garlic wasn't (unless you really love garlic).

I doubled the amount of meat but left the sauce amount the same. I used reduced-sodium soy sauce and think next time I'll reduce the amount of soy sauce slightly since it seemed a bit overwhelming taste-wise and left an aftertaste. Followed another reviewer's suggestion to cook 2 hrs. and then add the onion and green onion and cook an additional 2 hrs. and this worked well. I also skipped the pre-browning in a skillet - since the steak is cooked in a very dark brown sauce, no one could tell that it wasn't pre-browned in a skillet. One less pan to wash!

As is typical with pound cakes, this was better tasting the next day (and also was a bit more moist). Needs more peaches so next time I'll use 2 1/2 to 3 cups. Instead of vanilla extract I used almond and added 1/4 tsp. ginger to the batter. Received a lot of compliments!

Being southern, when I first made this recipe I included the bacon grease for extra flavor but next time I'll drain it off. No need to fry up bacon, you could just use bottled real bacon bits. Also since the small new potatoes aren't used whole, they are diced, you could just use 3 or 4 regular size potatoes. Loved the balsamic vinegar in this. Will be making this again!

It needed something more... olive oil, oregano, feta?

Very pronounced lavender flavor with a pretty pink color!! My kitchen smelled like aromatherapy during and afterwards! I used dried organic culinary lavender (which I ordered over the internet). It seemed that the lavender flavor was even more pronounced the following day. To make 1 cup of lemon juice I used about 7 lemons.

Good "down home" country cooking! Hubby loved it. I made it according to the recipe (using ham hocks) but I added 1/2 tsp. red pepper flakes. Very filling and would be great for a cold winter day. Next time, however, I'll add the cabbage during the last 1/2 hr. of cooking since the cabbage was mush after cooking almost 2 hrs.

Sauce tasted good but was too runny, needs to be thickened with a bit of cornstarch. Hubby loved the sauce but thought it was too sweet and would be better as a dessert topping over a slice of cake, but I enjoyed it with the pork chops.

I think next time I'll omit the cilantro as it was strong and seemed to distract from the other flavors. Liked the mint in it, though. I had a similar dish in a Thai restaraunt and it contained shredded carrot which gave it some extra color. I used 3 cukes in this.

Tried this once and found it to be too weak (even though I steeped it the full 45 minutes) plus it needed a little more sugar to offset the tartness of the limes. Made it again with 8 tea bags and 2 cups sugar and liked it much better.

Sauce was very tasty, but the pork chops themselves needed more flavor - maybe marinating them overnight in the glaze or rubbing them with a little extra curry, salt & pepper would help?

Great recipe for a cookout, picnic, etc. I used a sweet onion and added a dash of cayenne to the marinade.

Bland flavor despite adding 1/4 tsp. curry powder as suggested by another reviewer. Crabmeat was expensive and did not enhance this soup. Unappealing color. Sounded delicious and gourmet, but will not be making this again.

Interesting and different to try, but hubby and I both agreed this wasn't a keeper. Tasty but not something I'd make again. A bit too sweet, probably would be better to reduce honey to 1/4 cup. Enchilada sauce to pour on top was thin so I didn't add the half-and-half; I think adding sour cream instead would be better to thicken it up a bit.

Way too much dressing!! Needed a lot more potatoes in ratio to the dressing. I followed others' suggestion and cut the sugar down to 1/3 cup, but it was still a bit too sweet. We prefer a more traditional, less "soupy" potato salad. Too much time and work involved - I'll just stick to my standard potato salad recipe.

I added a chopped onion and additional garlic. Next time I'll try it with doubling the cabbage and omitting the pasta for a healthier, low-carb dish. (There was a LOT of pasta in this, and I'd prefer more cabbage.)