Very good. I would not use a lot of oil to cook the onions because the smoked sausage(I used lite) gives off a lot of grease. I added a little chopped garlic to the onions. I would also watch the cook times since I used yukon gold potatoes and diced them it didn't take as long to cook. By the time I got to the end cook time my peppers and potatoes were overdone - mushy-didn't need to sit w/lid on. Everyone liked it & was good the next day w/scrambled eggs. I will make again.

Reviewed On: Jun. 27, 2008

We really liked this recipe. Easy to prepare. I used both frozen tiapia and fresh. They both came out well. I am a fish cooking novice and was skeptical about not overcooking it - I think I did - it does not take long at all for the fish to be done! I give it a 4 only because I liked it a lot but not as much as a traditional garlic lemon butter recipe. A keeper and will make again for variety.

Reviewed On: Jun. 22, 2008

Very good! I cooked my chuck roast in 2 cans beef broth with some garlic cloves & bay leaf in the slow cooker. I did not think there would be enough liquid to cook the barley later if I put the meat in the slow cooker dry! Afterwards I only added 2 cups water & 2 boullion cubes (instead of 4) when I put it all together. Added green beans & peas instead of mixed veggies. A keeper!

Reviewed On: Oct. 5, 2006