My family liked this soup a lot. I did follow other recommendations. More carrots, more celery and I used chicken broth instead of water. I rinsed the lentils and cooked them in the chicken stock right away while I chopped the veggies and sauteed in just a little olive oil. When they were starting to get soft, added a little water, then spices were put in and cooked about three more minutes. Added to already cooking lentils with the tomatoes. This saved about 1/2 hour cooking time. Followed other suggestions and pureed about half of the soup and added it back in for thickness. My previous recipe for lentil soup called for puree all of the soup, but I like the idea of just half. I forgot the vinegar and will put in next time. Was delish with a dollop of sour cream on top.

Reviewed On: Oct. 25, 2009

I made this for a party that I needed something to share. Have not made caramel corn for a LONG time and lost my recipe. I made two different recipes. Actually they were pretty much the same ingredients, just different quantity with the amount of popcorn. I used three bags of micro popcorn for the amount of sauce. I turned out very well. One thing for sure is to cook it for the whole hour even though it seems the corn is covered very well with the caramel unless you want softer caramel corn. I like mine crunchy. I did not have any problem with cooking the sauce. I used a stainless pot which worked out very well and really easy to clean as others suggested to rinse with HOT water right away. I also used a LARGE foil roaster I had gotten when I bought fried chix from my local grocer. It is heavy and has tall sides, perfect. I happen to have two and I used the second one to cool the cooked popcorn. I did keep stirring while it cooled because I like the single kernels. Also, if you are to add nuts or cranberries, they MUST be added before pouring the sauce over the popcorn, otherwise the sauce will not stick to any of the nuts or fruit. Thanks, I got comments from everyone that it is too good, can't stop eating. Will be making it again for Thanksgiving and Christmas. Oh, I did cheat on one batch and used purchased already poped corn. BOY, does that make it super easy. The warehouse clubs have a huge bag for about three dollars :)

Reviewed On: Oct. 11, 2009

My family loves this recipe. As another reviewer mentioned, it originally came from a MN restaurant. They served it tableside just adding the dressing before serving. The dressing definately must be refrigerated to blend the flavors which in the original recipe included 1 tbsp. apple cider vinegar. I do add 1/2 cup shredded parmesan and some shredded colby-monteray jack blend to the veggie mix. I think that REAL bacon makes a difference too as my recipe calls for 1 pound crumbled. This is not a low cal, low fat recipe, but for low carb fans, it does fit if you use Splenda instead of sugar (a little less, as Splenda seems sweeter). I also do chop the brocolli and calif. somewhat small and keep the lettuce just chopped. I'm bringing this tonite to our neighborhood party, hope they like it!!!

Reviewed On: Aug. 4, 2009