I'm giving this 3 stars because it is a great base to do what you like with. I did not make this canned vegetables, I used fresh. I also substituted the ground burger for half burger/half soy "burger" (I swear, you cannot tell the difference!). The sauce and seasonsing for the meat were excellent. I will use this for my base recipe from now on. Cooking times were just about perfect.

Absolutely wonderful! I made some modifications to the recipe for my tastes but these should affect the over-all taste. First, I did not microwave my peppers before baking - I like mine a little more al dente. Second, I didn't have any allspice so I substituted a lesser amount of cinnamon. I also only used half the amount of meat called for and substituted soy "burger" for the other half (I swear, my husband never knows when I do this!!). Cooking times were perfect. I will make this again.

I did not care for this. I'm giving it two stars instead of one because it presents really nicely. With some major overhaul of spices this could be a very nice dish. It was very pretty. Followed the recipe exactly. I LOVE Moroccan food and found this to be a very poor representation of what food from that region should taste like.

Excellent. Nutritious. Easy. I served over grilled chicken that was marinated in a lemon juice mixture. Perfect together. I used only orange bell pepper because that is what I had on hand and it tasted fine but green and red will present a little better. I did not use all of the 15oz of beans because I felt the mixture would be over-powered by them and I was right. I used about 2/3 of the can and it was perfect. Anymore and it would be 'black-bean salsa' rather than pineapple salsa. Perfect for summer!

meh...I don't get the high ratings here. Followed the recipe exactly and I'm sure it came out just like it should have but it was - average. Not worth the extremely high caloric intake for something so...well, unnoteworthy. Save those extra calories for something special! We ate it, won't make it again. I think, and this is personal preference, I will NEVER like Cream of Mushroom/Chicken soup as a base so this was my own fault for trying to take the easy way out. Otherwise, easy to prepare, cooking times spot-on.

Excellent recipe. I made two batches - the first batch was made exactly as the recipe was written. Simple, easy and very quick!! Five stars. The second batch I used whole wheat flour instead of white and Splenda in place of sugar. These were just as delicious as the 1st batch. The recipe is easily coverted to your tastes: add cinnamon, nuts, etc...

Excellent! Can easily be changed to accomodate individual tastes. For example, I used less mustard after reading some reviews - and a little more honey. I also used all fresh herbs straight from the garden. If tarragon is not to your liking, use less and add more of the others. Very easy to switch amounts and ingerdients. I served with long grain wild rice and fresh from the garden squash. A glass of chardonnay made the meal very simple and perfect. In fact, I made this entire meal while chatting with my sister on the phone. Very easy.

Very, very easy and simple recipe but tastes great! Quick to prepare and very pretty once cooked and plated. Hints: If you like spicy food, add more pepper flakes. Also, more spinach makes it a little more healthy but still does not overwhelm the recipe. I used extra firm tofu (cubed) instead of chicken or shrimp as a protien and it complemented well.

I am giving this recipe 4 stars because of the ease and the basic ingredients used. The cookies were quite good, the directions were clear and concise and the baking time was spot-on. However, I did not give them 5 stars because they are definitely not **quite** authentic. My sisters and I made these cookies to include in my welcome baskets for the guests attending my wedding in Santa Fe, NM and the recipe we used had about 15-20 ingredients and the cookies were MUCH more authentic tasting. I did not have most of the ingredients on-hand (or the time or desire!!) to duplicate that recipe. This is an easy, very quick recipe that will give you good results but is missing just a little **something**.

I used this recipe because of the overwhelming number of good reviews and I had all the ingredients on-hand. First, this took MUCH, much longer than the posted 35 minutes. I had to remove it at about 40 miutes, cover the edges with foil and return for about another 15 miutes to bake the center. Second, I'm just gonna be bkunt: It wasn't awful but I just don't get all the rave reviews. It was nothing more than a bland blueberry muffin in a pan. Third, It was very moist and with some *tweaking* to add flavor, this is a good base recipe. I will not be making this again. It is not worth using hand-picked, organic, wild Alaskan blueberries in this dish. I felt like I wasted them. Also, the reason it is so moist is because of the extraoridary amount of butter used. SOOOO not worth the caloric intake.

Being an Alaskan with a freeezer full of salmon that needs to be eaten before we approach another fishing season, I'm always looking for new ways to cook salmon. This recipe was **OK** but in no way fantastic. I chose to use yogurt instead of mayo (why take a healthy fish and make it unhealthy???) but I found the mustard to be too strong and overwhelming. While my family ate the fish, none were turning cartwheels over it. I cut two fillets into normal (computer-mouse) sized portions and baked for 30 minutes with the skin on. It was fine but a little dry. I would have removed at 25-27 minutes. Hope this helps!

This was a good, easy and basic recipe to follow. Very bland so be prepared to spice it up to your taste. I rated this 4 stars because it did not include cream of chicken/mushroom soup and is a great base for you to build your own recipe. Next time I will use condensed milk or 2% rather than half-and-half to cut on calories/cholesterol/fat. You could also easily add more liquid to the recipe to inculde more veggies - celery, peas, etc...would work well. **UPDATE** 18 Oct 09. I made this again and it was delicious. I used 2% milk, and added a ton of veggies that needed to be used. I added baby carrots with the potatoes and onions. After simmering but before adding the dumplings, I added frozen peas and corn, fresh zucchini, celery and cauliflower. I then added and cooked the dumplings and it was much more robust and healthier version than the original. Also - I flavored the dumpling mix with various spices. It was a hit with my husband and his mother (gasp!).

Do NOT keep these in your home if you are trying to lose weight. Impossible. I only used half the amount of frosting the recipe called for this time and I liked them much better than using the full amount. They were much easier to work with when frozen. I used lemon cake mix with cream cheese frosting and whit chocolate to coat. My husband and I liked the plain cake balls bettter - they were too sweet with the chocolate coating. However, the kids LOVED the coated ones and I eventually had to hid them so I would have enough to take to my event. I have also tried chocolate cake/chooclate frosting and those were very good as well. Good luck!

The crust was fantastic. The sauce was a HUGE hit in my home. The recipe was very easy to follow and the directions were clear. The only thing I would change next time is the cut of meat that was used. Chuck roast is tough - no wonder it was on sale. I tried to use the leftovers for sandwiches the next day and it was like trying to chew leather. This recipe is wonderful - just don't waste it on such a terrible cut of meat.

These were very good. I used a lower fat mozzerella and it doesn't bake well - very chewy. I would used a regular mozzerella next time. The cooking time on this recipe is MUCH too long. I used about 20-30 minutes and they were perfect. I also dipped the breasts in egg whites and coated with bread crumbs. Yummy and fast. Bes sure to secure the sides tightly after rolling or you may get an ooey, gooey mess. Will make again.

This was very hearty and a healthy alternative or a carb (i.e. pasta or white rice) in a meal. I ended up using marsala wine because I mistakenly thought I had sherry (whoops). I added a small amount of olive oil and left the butter out entirely. Basically, I used this recipe as a base for my own creative cooking. The cooking times were dead on (I'm at sea level). One drawback: It looks really unappetizing. I might add some color into it next time - red, yellow or green peppers.

Way too sweet and thick. Even the kids didn't care for it. Maybe I messed it up somehow?? Everyone else here seemed to really like it.

Being from Alaska, it is easy for us to be fish snobs - I really do not like to take away from the flavor of the fish in my cooking. I thought this was a little too intense for the salmon that I have in my freezer. However, that being said, my children devoured it and asked for seconds. When they saw salmon defrosting today, they requested this recipe again.

I did not care for this. Without taste - needed a little more seasoning. It honestly just didn't work - it was a very water-downed version of a classic Greek dish. Not recommended if you are a fan of Greek food. Possibly good for young kids???

This was good and my husband enjoyed it for the most part but I thought it tasted similar to any casserole that you would find at a churh potluck. I followed the recipe exactly but the instructions were vauge so I improvised on the dough. I baked for 20 minutes as directed then covered with foil and baked for another 20. It baked well, was super-easy to prepare with little fuss and muss. I will make something similar in the future but will include my own ingredients - shallots/onions and more veggies would be a good choice.