This was really tasty. I had a large amount of pastrami to use and was looking for a recipe to use it with. When I didn't have any luck I decided to find something with corned beef and use the pastrami instead of. I sauteed the onions and cabbage and added everything else, including the microwaved potatoes. Didn't have any spicy mustard so I just used regular yellow mustard with a dollop of horseradish. Oh, and I also added a diced apple to the mix. Cooked everything on low for 30 minutes and it was great.

So, so, so good!!!I used chicken broth, as I didn't have veggie broth. I also added red lentils to the mixture and simmered until they were soft. I didn't bother with the cilantro and seseme oil, and the soup was still very tasty. The lemon juice really kicks up the flavour of the soup. The only problem I have is that the soup isn't kid friendly. My boys wouldn't even try it.

Pretty good roast, but I think I will continue to use my usual method. Instead of just black pepper on the roast, I slather dijon mustard over the entire roast and coat the mustard with Montreal steak spice.

Pretty good recipe. Although it wasn't a hit with the kids. They didn't like the spinach. I couldn't see the point in cooking the whole chicken breasts, and then cubing them, so I just cubed the chicken before cooking. I only had to use a teaspoon of oil in the pan. Also didn't bother with the margarine on top. The dish didn't seem to be lacking anything, so I don't don't see what the margarine would do. I also think it was a bit to much work to do for a casserole. I would have liked to see a recipe where I didn't have to cook the rice first.

Really good. I'm not sure I would like to have this for a dessert, though. It just seems like a really quick, tasty snack. My 4 year old loved it. He doesn't usually eat pineapple, but had quite a few slices of this. This really hits the spot if you are wanting something sweet, but don't really want to bake anything.

These were really good. I tinted the cookie dough green, and they looked really scary. A big hit with my son's Grade 1 class (well the boys anyways), but didn't go over as well at my other son's preschool. The kids were to scared to eat them. Oh well, I still think they were great.

I am the original submitter of this recipe. I feel compelled to write this review after reading the last couple reviews. Some have said that it takes at least four hours to get the chutney to a thick consistency. When I first made this recipe, I also felt that it was a little thin, but I went ahead and processed it anyways. When the chutney had cooled off after processing it was quite a bit thicker. I still only cook the chutney for 1 1/2 hours. I also wanted to note that the recipe says that it takes 8 hours for prep. That is an error that all recipes made when printing the recipe. It doesn't really take much more than 30 minutes to do the prep work.

Excellent recipe. I make it even better by adding 1-2 teaspoons of a very good vanilla. The flavours of the bars are simple and uncomplicated, so the flavour of the vanilla really stands out.

I make a batch of this bread almost every day. It is so simple, and so so good! I have always made the dough in the bread machine and then baked in the oven. The only problem I had was that the dough made one really big loaf, or two small loaves that weren't quite big enough for sandwiches. I experimented with the amounts of ingredients to come up with a dough that would make two normal sized loaves. I changed it to 1 1/2 cup water, 1/4 cup oil, 1/4 cup sugar, 1 tsp salt, 4 cups all purpose flour, 1 1/2 tsp yeast. I bake my loaves in the oven for 30 minutes at 375 degrees.

After having this dish 3 years in a row for Christmas breakfast, my family has decided that it is to become a Christmas tradition. We love it so much. Serve it with a dollop of real whipped cream, maybe even a bit of maple syrup, and breakfast sausages. You are in for an real treat. Thanks for the recipe and the start of a great tradition.

Yummy! I didn't have 4 loaf pans, so I opted to half the recipe. The bananas I had were on the small side, so I used 4 in the recipe. It turned out wonderful. Moist, but not too moist that it fell apart. I really liked the sugar mixture on the outside of the loaves. I also really like nutmeg, so I added some to the batter. I will definately make this one again.

This is my favorite lasagna. It takes a bit of work, so I seem to make it only about once a year, usually for my son's birthday dinner. I make it exactly how the recipe is and couldn't imagine changing a thing. It is just perfect.

We loved this salad. I served it with white cheese chicken lasagna from allrecipes some warm bread. The dressing seemed like a lot, so I halved it and it was perfect for 6 people. Next time I make this salad I am going to substitute the swiss cheese for feta cheese and mix in some spinach leaves with the romaine. I can hardly wait to try this again.

I love this recipe. Even those who say they don't like sweet potatoes like this recipe. I absolutely hate those marshmallow sweet potato dishes, so this is just simple and wonderful. I am considering not boiling the potatoes this year and just adding them to the baking pan raw with the sauce. Has anyone tried this method? I hope it works out.

This was really good. I served it at a bbq last night with black bean salad and Jay's jerk chicken (both from allrecipes). One guest who doesn't normally like potato salad came back for a second helping. It was a big hit.

This recipe was awesome. I made it for my inlaws last night and everyone raved about it. I did make a couple of changes. I used three chicken breasts instead of one, and I only used 2 tsp. of red curry paste. Even with only 2 tsp. the dish was still plenty hot. Next time I make this, I will substitute shrimp for the chicken for a change. Thanks for the great recipe.

We loved this bread. Thank you so much for this recipe. I have tried a few other whole wheat recipes before and either they didn't rise or I didn't like the flavour. I prefer to bake my bread in the oven, and this recipe was perfect for that. Even though the recipe yield is for a 1.5 lb. loaf, I divided it into two. After rising for an hour, I baked it at 375 degrees for 30 minutes and my end result was two perfect loaves of bread. The flavour was great and the texture was light and fluffy. I will definately be making this my new whole wheat bread recipe and I won't be changing anything.

We loved this bread. The cheese and herbs gave it a nice subtle flavour. I didn't have marjarom, so I used rosemary instead. I liked the flavour and texture of this bread so much that I decided to make it again without any cheese or herbs. It made an exceptionally good white bread. Thanks for the recipe. It is definately a keeper.

When I served this to my husband he said that it looked quite boring, but when he tried it he said that it was awesome. I didn't have processed cheese so I used 1/2 cup cream cheese for a creamy texture and 1/2 cup old cheddar for taste. Since I like things a bit spicy, but only had regular pork sausage, I added a bit of dried red pepper flakes to the meat before cooking. This was a great recipe and now I have another use for all the zucchini in my garden.

This is a very good and hearty soup. My favorite borscht is the one my Grandma used to make. However, her bortsch recipe used a LOT of butter (not margarine) and a LOT of cream. There was one unusual ingredient in my Grandma's borscht, beet tops. I added about 1/2 cup of chopped beet tops to this recipe at the same time as the first amount of cabbage. It was very good. I also diced the beets when cooked and added them back to the stock.