Thank you for this dairy free, soya free recipe. 'm wheat and wheat product intolerant, plus lactose intolerant. This curry is great. (I used cornstarch for thickener...)

A - one version. It'll be the house favourite. Easy, tangy and delish.

Fabulous soup that can be a whole meal. I made alterations to make it gluten free by using a Gluten free cream soup mix I make and have at hand. The shrimp really are a touch of genius. Spinach and shellfish go so well together. Thank you for this soup that's towards the top if my soup repetoire.

The five star ratings attached to Allrecipes spinach salads indicate how we love our spinach salad in all its variations. I love this salad when I want a light, delicious salad - great for a hot day when appetites crave something light, and a great side salad with a heartier meal. It's vegan, vegetarian, kosher, gluten-free and delicious plus much lower in calories. What more can you ask?

Fantastic pot roast. It can also be made in slow cooker for ease of preparation. Red wine can be replaced by pure organic apple juice or cider if desired. I like to cook mashed potatoes separated so clear broth isn't cloudy. Great however it's made!

As most other reviewers said, I had to do extensive tweaking to get the taste I wanted. W-a-y too much ketchup. I reduced ketchup and what I used was organic, low sugar, low salt with fewere preservatives. I too switched granulated garlic for the onion powder, which I find rather tasteless. I subbed Becel marg for butter and added Hungarian smoked paprika for that smoky flavour that grills inpart. When some many changes are made to a recipe I can't credit it with too many stars. This recipe is a jumping off point for concocting one's own version.

Delicious! I love the meat wrapped in a lettuce leaf - very colourful and lower in calories. Served with a side of steamed rice, this version of beef bulgogi couldn't be better. I used a grill pan on the stove and crisped the ribs under the broiler. It would be best on an outdoor grill but I don't have one. Your mother makes GREAT food - thanks!

Great casserole though I had to adapt it so it was Gluten-free for some celiac persons in my family. I used G.F. penne, used G.F. cornstarch not flour, substituted 1 tsp. G.F. tamari for the 1/4 c. soy sauce and for taste sake, substituted a small bunch of fresh spinach, lightly steamed for the frozen spinach which I find too full of stems to be palatable. Still easy to make in its Gluten-free metamorphosis and even easier to eat - it's delicious and I know I'll make it often. Thank you for the fine recipe!!

Nice combination of ingredients but I added more chili for more piquancy. Like Luds, I too find microwave cooking iffy. I love the micro for reheating but I like browned meat so I adapted the recipe for stove-top cooking. Fresh peaches, not canned, 'make' this chop dish.

THe red pepper hummus is an inspired idea. I liked Darlene's additions, too and will use them when I make this filling again. I'm always on the lookout for new ideas for the good ol' tasty tuna sandwich. Thanks Darlene and thanks for the recipe.

I love honey but quantity given is too much. I also used 1/4 cup plain yoghurt,well blended together with a fork. Red vinegar is a nice touch. There are as many recipes for slaw as there are for potato salad!

W-a-y too much butter and oil mixture - I just used a scant 1/4 c. olive oil with a dollop of butter. I also substituted fresh sauteed mushrooms for the canned. This recipe can have its heat increased by the addition of a good cajun seasoning. Good recipe to play with.

Lovely summery sandwich. I, too, like chicken breasts cooked bone-in - much more flavour than boneless breasts. I usually poach them in a small amount of apple juice, water or chicken stock, depending on what I have on hand. Cool the breasts and meat will easily come away from the bone. I vary the herbed cream cheese. Since I have an abundance of basil, I make basil cream cheese since basil EVERYTHING as it's my favourite fresh herb. This sandwich is a snap to make when you have a several cooked chicken breasts in the fridge/freezer. Thanks for the inspired combination.

Aimee, your 'white' pizza is ace. I make my pizza without the sundried tomatoes (not my favourite) and use fresh basil leaves that I add toward the very end of baking pizza. You are the pizza principessa, Aimee!

Two stars, mainly for the choice of ingredients but I felt the method needed refining. I salted the cucumber slices lightly and let them sit on a clean teacloth for about 20 minutes. I also soaked the red onion slices in cold water for about 20 minutes. The soaking 'sweetens' the onion. Then I wrung the cucumbers out in a clean teacloth and patted the cucumber and onion dry.I like Bren's simple rice vinegar and pepper for a dressing or a spritz of good balsamic vinegar. (This soaking method is always used for cucumber sunomono when preparing Japanese salads.) I always 'sweeten' red onion if it's being eaten raw. This is perhaps time-consuming, no snap, but I enjoy the results. It's worth the effort.

Italian cuisine RULES when it comes to vegetables. This is my favourite recipe for kale. It's delicious! I found other readers comments very helpful in fine-tuning recipes.

Kudos to the Texan chefs who inspired, I presume, this outstanding recipe. I cut back on the ranch dressing as others mentioned and it was an amazing slaw that I 'hotted' up a bit with more jalapenos. Thanks so much. I just know this will be one of my regulars at potlucks and BBQ's this summer.

This fusion works unlike some attempts at combining cuisines. I like curried boot leather so I am prejudiced from the onset. This is an easy to put together dish that can be doctored to suit your desired degree of hotness. I love hot so I added fresh hot peppers to Madras curry powder. Omit poultry is you're vegetarian and it's still a great recipe. Thanks Bill!

There is too much 'going on' in this recipe. Scallops are too delicate to be drowned with all these ingredients. Less is more with shellfish, for me. If I used pesto, I would use a small amount added to a bit of cream or half-and-half. Shellfish and fish, in Italian cuisine are tradionally served without cheese but I like a bit of Romano on top. I love home-made pesto and vegetables with pasta. I wouldn't make the recipe again but do love scallops with pasta.

I love gumbos - vegetarian, meat, fish, poultry, any combination. I found the discussion on file powder very interesting. Okra IS sticky and thickening as is the roux. Unfortunately I have to forego the roux as I'm gluten intolerant, so no flour for me. I miss roux because I love the flavour it imparts to a dish. I'm of French Canadian heritage and we use roux frequently as a thickener. Thanks for the recipe, roux or no roux, it's a mon gout!!