The only change I made to this recipe was to add more curry powder. My husband liked this recipe but the kids and I both agreed it was very bland.

My family and I had this for the first time tonight and everyone loved it. I didn't have fresh seafood so I used frozen and it still came out delicious. I used a sauvignon blanc wine but you could also use a chardonnay. I'm thankful to the person who recommended a large pot. I went out and bought a 12 quart stockpot and it had room to spare. I also bought snow crab legs, broke them into managable sizes and dropped them into the pot at the same time as the other seafood. We had the stew with crusty mini baguettes and a nice salad. All in all the whole meal cost about $50 for 4 people with lots of leftovers. I will definately make this again....just not very often! LOL!!

Both my husband and I agreed that this recipe wasn't nearly as good as just simmering the roast simply with the spice package alone. Sorry.

I really enjoyed this recipe, it is a bit time consuming but worth it. I wasn't sure how much salt to use so I probably could have used a bit more but it still came out great and my guys ate every bit of it.

We just finished supper and I have to say that this is the BEST burger I have ever tasted...it was just that good...I forgot to put the cheese in though LOL...thanks for a great recipe.

I made this for my kids and my son's best friend for breakfast...each of them tried them and said "Sorry Mom but yuck! These taste FUNKY!" So, for the wasted time this morning, I have to give this recipe 1 star, sorry.

WOW!!!!! I've been making homemade bread for the last 13 years...always looking for a better recipe. THIS is the best bread recipe I have EVER made. In fact I am eating it right now as I review this. It was very easy to make. I made it before bed and let it rise once, punched it down and put it in 2 greased loaf pans. Then I stuck it in the fridge and in the morning it had risen just perfectly. I stuck it right in the oven and out came the most beautiful, tender loaf of bread I have ever made...THANK YOU!!!

I couldn't *believe* how delicous this dish was. I took the advice of prior reviewers and cooked the lentils in canned chicken broth and added 1 tsp homemade garam masala and 3 tsp of cumin. Toward the end of cooking I added a bit of sea salt and pepper. With a dollop of sour cream and the fried onions I can't imagine a better meal! Thanks :)

This is a delicious recipe following a few changes. I did as Bevink suggested and changed a few things of my own. I added lots of garlic to sautee with the onions and instead of ranch dressing I used a few tbsp's of olive oil (not extra virgin which tends to get bitter when you cook it) plus some parsley, a small amount of cheddar and parmesan cheese and 4 slices (for two potatoes) of cooked turkey bacon. Then I seasoned it with Emeril's Essence seasoning (lots!) and sprinkled a bit of sea salt on the outside of the spuds while they cooked. It was so good I ate it two nights in a row ;) Thank you.

This is a really great recipe and I would recommend making it, you won't be dissapointed!

I'm not a vegetarian but with recipes like this, I could easily be convinced to become one. This is an OUTSTANDING recipe. I substituted butternut squash for the summer squash and scaled it down to 3 servings. I cooked it in my Pampered Chef stonewear casserole and it came out perfectly. I made "Peppy's Pita Bread" (recipe on this site) to go along with this and I just couldn't get over the flavor of this dish. Wonderful...thank you!

I'm sorry Michelle but this recipe did not work for me. My chicken was a little bigger, 5 pounds instead of 4 so I allotted an extra 20 minutes onto the cooking time and prepared the rest of the dinner, set the table etc. At the end of the time the chicken nice and brown (A little too brown) on the outside but the inside was still not cooked...so I threw it into the microwave and could tell that wasn't going to work either, so now it is late and I had to put everything away while I put the chicken in at a lower temperature. I'm a little dissapointed I guess, sorry.

When I made these I made the dumplings from scratch, it took forever but it was well worth it...one thing though, be sure that the dumplings have cooked all the way through...mine were not tiny like they should have been and when I cooked the dumplings I had a scare when one I bit into wasn't quite done. The recipe is quite wonderful, really garlicy and delicious. Thanks :)

This was a really wonderful recipe, from now on I will always cook my turkey this way. It smelled incredible while it was cooking and it came out so juicy and tender. Thanks.

This is far and away the most outstanding recipe I have tried on this site, I wish I could give it 10 stars it was so good. I shared the dish with my neighbor and she went on and on about how wonderful it was. Thank you!

When I read this recipe I thought "Hmmm...no salt???" I knew it would be too bland for me if I made it that way. I'm all about high blood pressure (just kidding) ;) Anyway, I added about a tsp of salt to the chicken and curry powder as well as a little cayenne pepper. As I sauteed the chicken I added about two tsp of fish sauce (what is Thai food without fish sauce??) I didn't have any jasmine rice on hand so I used short grain sticky rice and oh my goodness...the way that coconut sauce melds with the rice is pure ambrosia! I also wouldn't say this is a lower fat recipe, if you use a can of regular coconut milk as the recipe states it is nearly pure fat! 12 grams per serving to be exact...but we live once, and I personally wouldn't substitute low fat coconut milk in this recipe...so I'm all about clogging my arteries as well LOL but who cares, this was DELICIOUS! Thank you!

I think it is a good idea to *always* make a habit of reading reviews before you make a recipe here. People who have made the recipe will always give you good tips on how to make it even better. I modified this recipe by marinading the chicken breasts in chopped garlic, salt, freshly ground pepper, a bit of olive oil and a touch of white wine for several hours. I used cream of mushroom soup with 1 chicken bullion cube added and then made the recipe as it was written. It was very very tasty and I will be making it again.

We had this last night for dinner and my family loved it, it has a very garlicy flavor that we adored. I used 3 egg yolks and 4 cloves of garlic and for the bread crumbs "Progresso Italian" and added parsley, a touch of garlic powder and pepper. Cooked it for 25 minutes on each side. Delicious, thank you.

Absolutely delicious, cooked it at a lower temperature as suggested by everyone else and my family finished it all. I loved the sweet sticky flavor and didn't change anything. Thanks.

I took this salad to a picnic and everyone loved it, didn't change it in any way. It was delicious, thanks Bud.