Oh boy, I was REALLY pulling for this soup and it was delicious but there are a few things I would change. I did simmer the beef in half water half red wine, but it was still too tough, I think it would make more sense to make this in the crockpot to help tenderize the meat. Also, sauteing the veggies in butter made the finished product fairly greasy (even after I drained the beef), so I would use olive oil next time, although again...using the crockpot would eliminate the need for a sauteing agent. I also added some thyme and parsley for flavor. And I doubled the barley and it still wasn't the main player I thought it would be, so i thought about increasing it next time. Now, after I thought about all these changes I would make next time, I essentially realized that I would practically be making an exact copy of my beef stew recipe. i was hoping for a new recipe but this one is very similar. But it's so good I think I will hold onto it anyway. now I will say, it is very tasty, and if you choose to make this soup instead of beef stew, don't leave out the sour cream. It did nothing but add depth and flavor! and use a full cup of barley.

These are out of sight. Yes, they will make a mess of your hands but who cares? That good. The cream cheese and chocolate make a very good "cheat" for truffle filling. And they say any real chocolate fan will not eat anything but semi or bittersweet...and I agree. Don't make subs, embrace the flavor of pure chocolate! (although I've had the white chocolate oreo ones and they are very good too--supersweet but good). anyway, I followed this recipe to a tee and decorated with christmas colored non pareil sprinkles and dropped them in a mini muffin liner to serve. Pretty presentation and I was lucky to grab the last one at the party. one note--you can roll them small, the chocolate coating adds a lot of volume.

This was fantastic, and I didn't even make it right. I had used the mushrooms and zucchini when we made kabobs and forgot to replace them, so I just used the pea pods and added pineapple chunks at the very end. Plus I used apricot pineapple preserves. Was so delicious, I'm sure using all the ingredients will make it even better!

lol I have to chuckle at some of these comments. This STEW is delicious as is! First of all, it's not a soup, so there's no need to add extra broth. And secondly, you can call it a stew, because all stew means is solid ingredients that have been cooked in liquid. And thirdly, all those people who are saying it lacks seasoning have clearly had their taste buds destroyed by over-processed salty food. A half tsp. salt plus the brats = PLENTY of salt and the other seasonings are just right! (okay, I admit I cut the thyme in half, but only b/c I hate dried thyme and I didn't want to go out to the garden at 11 pm to cut fresh). This recipe needs no changes except a turn of the pepper mill over your bowl. Next time I may use someone else's idea of browning the sliced brats first and then briefly sauteing the veggies in the fat--that's a good idea. Of all the homemade soups and stews I've made, this is the only one that tasted good right out of the pot. I can't imagine what it'll taste like after a night spent in the fridge!!!! So delicious! Forget the tomatoes, forget the potatoes, make it as written and enjoy! Thanks for a GREAT recipe!

Interesting flavors...not too bad. I didn't have onion so I used minced real fresh garlic and threw some chopped tomatoes in too. I will definitely finish the dish, but I'm not sure if I'll remember to make it again. Might taste okay with cumin instead???

good and easy, not extremely flavorful but yummy enough. I used 1 Tbsp. of butter instead of oil...made them less wet and tastier too. done in 15 min. can't understand others with an hour in the oven????

For crying out loud peeps...they're lowfat! If you truly want "decadent" pumpkin muffins, make Paula Deen's recipe then go for a run. These are okay. I made a few changes...my bet is the original recipe is "okay" as well. ***ETA Made 12 muffins then came back later to finish the batter and made 3 dozen mini-muffins...with chocolate chips. They are better--which proves my point.

Really three and a half stars. Nice flavor, very savory. If you like the texture of cooked squash, you will like this. Made as is, except to add garlic w/ the onion.

This was okay, I did not love it. My 6-year-old said he liked it but he could not finish his half-sandwich. I think it was too spicy for him. I did not even give it to my 3-year-old. My husband really liked it a lot, but I found it waaaay too salty and greasy, strangely enough. I won't make it again, but my husband is enthusiastically taking the leftovers to work at the firehouse. That about sums it up--this is a guy's recipe.

This was good, I wouldn't go so far as to say it's unbelievable. Most marinades taste the same once the meat is cooked anyway, this was no different. Good moist chicken, we enjoyed it.

Very very yummy rice, when you are in the mood for something more than sticky white rice. Mostly it was the broth that gave it the flavor (I used 1 T FRESH thyme and more than 1 T fresh lemon juice and couldn't taste them), but I liked it. If you have a meat-and-potatoes husband like me, I can assure you he will enjoy it. :)

Just okay for me. I wished as I was making it that I had fresh dill since dried tastes completely different, but I REALLY wished as I was eating it that I had left out the sugar all together. It just made the cucs taste like sweet pickles. I ended up just eating the avocado out of the salad and leaving the rest. Not sure why there are so many steps either...just mix and serve.

These were okay, not as good as I expected with all the rave reviews. I think jalapenos from a jar would work better since these were still crunchy, even though I diced them so small, and I guess I just don't like mesquite. I used the McCormick seasoning pack and it tasted very salty and processed. Very flavorful, just not the flavor I like. Not my thing. Won't make again.

I think the real lesson here is to remember that, unlike cooking, baking is an exact science and recipes should be taken from professional websites instead of ones where any random person can post a recipe that gives everyone gets such extremely varied results. My results were not awesome. Something's missing in this recipe...I'm not sure what.

This is an excellent marinade. We used it on some top sirloin and it was delicious. I know it would taste great in fajita form as well.

I didn't love this or hate this, but it definitely works better as a cracker topper (as the submitter suggested) than a sandwich filler. I'm taking it out of my recipe box. It was just okay.

This was good tabbouleh but I was disappointed. It just tasted like regular tabbouleh with shrimp thrown in. I was hoping the seasonings would make the recipe more unique. I wish I could give it 3.5 stars. I always enjoy tabbouleh, though, so it gets 4. It's just not as original as I'd hoped. Still yummy though.

I liked this, it was good. I made it as is except to leave out the cilantro b/c I didn't want to buy it since I rarely use it. It didn't taste *too* spicy, but maybe it was since my mouth is all tingly-burny now!!! I eyeballed the cayenne and probably came up a bit short. I ate two (ground turkey) tacos tonight, one with this on the side, and one with this as a topping. I preferred this as a side dish, but i think it would make a great topping for a more delicate meat, like shrimp or fish tacos, and some avacado to mellow it out. I'm going to try that with the leftovers. One more thing...probably a little less oil next time. Vinegar was right, though. **ETA: I made a single shrimp taco for lunch with the leftovers (sauteed 5 med. shrimp in butter with cumin and chili powder, piled in taco shell, topped with chopped avocado and a generous helping of this slaw)--DELICIOUS! I prefer this slaw used this way.

I'm not sure why I didn't clue in that this was an asian-type dish since it has soy and ginger...I guess the name was making me think it was a mesquite type flavoring...wasn't paying close attention there! However, I did think the flavor was excellent! I basted 4 fillets and baked for 15 min. or so at 400 degrees and I loved it over sticky white rice. My family did not go for it at all, but I really loved it. I made it exactly as is (except to bake instead of grill) and I wouldn't change a thing. Great recipe...unfortunately I don't know when I'll get to have it again... :(

these were pretty darn good...I ran into the "wet" problem too, but the taste was great. I think that can be remedied by grilling instead of broiling. I'll do that next time. I broiled marinated onion rings too and put them on top with the tomato and lettuce, plus the caper mayo and a hearty whole wheat bun...good stuff!!!