I like this . . . after I more than doubled the spices! As written, this would have been too bland for my taste. I used frozen okra, and that worked out well.

I made this today for my little boy's birthday party. The guests seemed to like it and several of them went back for seconds, but it just didn't do it for me. Too many apples made for a sort of mushy texture. I think it would have benefited from more cinnamon, but I won't be making this again. Frankly, I doubt that I'll eat the leftovers. I infinitely prefer my mom's apple cake (with cream cheese icing, yum) and am going to make sure I track down her recipe!

For a doctored cake mix, this is a 5 star recipe. Moist, rich, and absolutely delicious with a dollop of whipped cream. Because I bought the ingredients on Sunday and live in a very conservative area, I couldn't purchase the liquor. I used coffee instead, which worked out well. I look forward to making this again with the coffee flavored liquor or possibly Kahlua.

Delicious! The orange slices do disintegrate, but I didn't mind the pulp. This tasted and smelled fabulous.

This sauce is absolutely delicious! I've tried many of the Indian recipes on this site, and this is one of my favorites. Next time I will reduce the amount of chicken and add a variety of veggies to give the meal more flavor, texture, and color.

This is fabulous, especially on a cold day. I threw everything straight into the crock pot, and five hours later we sat down to eat. Easy as can be! I love the cardamom. It seems to me that something is missing, though, or maybe just out of proportion. I plan to make this again and fool around with the spices (I'll try out the advice of the Morrocan reviewers in particular) to see if I can figure out how to round the flavor more completely.

Delicious! With chicken broth rather than water, this is a 5-star recipe. And if you'd like a little extra kick but are lazy like me, use a can of diced tomatoes and jalapenos (rather than tomatoes and green chiles). With the addition of the chicken broth and jalapenos, you can leave out the salt altogether.

This is very easy to make and tastes good. A homemade graham cracker crust and the use of whipped cream rather than cool whip would make it a four star recipe.

As far as dinners go that require 5 minutes or less of prep time, this is about as good as it gets. We loved the sauce, so next time I will probably double it so that we have more to pour over our rice. And I may also cut the chicken into smaller pieces so that they absorb more of the sauce. This was very tasty, very easy, very quick. We'll make it again.

Carb-loaded comfort food. My husband and I prefer spicy dishes with complex flavors. Even after adding generous amounts of dried hot peppers to our individual servings, this was a relatively uninteresting dish. If (that's a pretty big if) I were to make this again, I would use more flavorful veggies. Perhaps carrots and cauliflower in addition to the butternut squash. Golden raisins would also be a nice touch. And if you're not a vegetarian (I'm not), I'm sure chunks of stewed beef would do a lot for this dish.

This was a very good pie. I added a tablespoon of flour, as some readers recommended, and I'm glad I did. I like pecan pie to be firmer rather than runny.

My husband and I are big curries eaters, and I have tried probably 20 or so different curry recipes (many from this site). As far as the sauce goes, this was one of our least favorites. We enjoy spicy foods, and to us, this sauce tasted like what it was . . . watered down (because of the vegetable juices) coconut milk with just a hint of curry and ginger. That said, the blend of vegetables was marvelous, and I will use the same combination again in the future with a different sauce (perhaps a green curry, for example). Like several other reviewers, I sautéed the tofu on its own before adding it to the sauce (I added a little ginger, curry, and cayenne to the tofu before sauteeing, and I opted for sesame oil). The tofu held together well and I think it benefited from the added spices. If you want to try this recipe and you like spicy foods, I suggest spicing up your tofu before sauteeing it, and when preparing the sauce, I suggest measuring your ginger, curry, and green chili paste VERY generously.

This is decent, but nothing to write home about. I followed the suggestions of other reviewers and added sauteed mushrooms toward the end (so glad I did), doubled the soup, water, and onion (also glad I did that), and added a bullion cube, as well as garlic, salt, and pepper. This would have been quite bland (and not saucey enough) without those changes. I don't plan on making this recipe again, but it does inspire me to try to come up with a crock pot version of my mom's stroganoff recipe.

A delicious and very versatile dish! I followed the recipe as written, except that I used tofu rather than paneer. I just cut the tofu into small cubes and sauteed it in a blend of turmeric and cayenne pepper, and that flavored it nicely. My husband and I both loved this, and I will be making it again soon. Next time I'd like to try it with cauliflower and okra in place of the green beans and green peppers. Chickpeas might also work well in this dish.

What an interesting and appealing blend of flavors! After mixing in the pasta, I was concerned that there were too many noodles for the amount of sauce, but it turns out that the sauce is so flavorful that a little goes a long way. I rinsed the anchovies, as another reviewer recommended, and the dish definitely was not lacking in salt!

A fruity, delicious way to prepare chicken. We don't have a grill and I was feeling lazy, so I baked the chicken and pineapple (and mushrooms, green peppers, and red peppers, which I also threw in) in the marinade at 350 degrees for about 25 minutes. We ate it with white rice, and it turned out fabulously! I will make this again.

My husband and I both love hummus, and while this tasted very good (I made it with the beef and am glad that I did), we both found that the flavor became monotonous well before we became full. If I make this again, I will make it with several contrasting dishes on the side . . . a tomato salad, perhaps, as well as a cucumber salad.

By itself, I found this bland and am therefore giving it three stars. On the other hand, if you up the spices just a tad and eat it coupled with a second, spicier dish, it's very good. We ate this with chicken hariyali tikka (on this website) and the two complement each other beautifully.

Delicious! This was my first time making wassail, and it was very good. My guests asked for the recipe. I'm giving this four stars because I've never had wassail that wasn't yummy, and I don't think this was necessarily better than wassail that I've tried other times/places.

Nothing spectacular. A bit too bland for my taste.