This is the kind of thing my mum would make for me and my brother when we were kids. It's simple, no-frills, hearty comfort food, and pretty inexpensive too. That being said, I think a lot of people are going to find it very bland. I added garlic and onion powders, and made it with homemade chicken stock, and it was still pretty blah. Husband sprinkled hot sauce over his. Not bad, but it needs some tweaking.

Ok so Husband's a big eater, and I made it just for him with a medium-sized salmon steak, but 5oz of salmon for 4 servings? Eight ounces of pasta? Those are pixie portions! I seared the salmon on both sides in olive oil in a skillet but kept the rest of the ingredient proportions the same. It turned out very fillings and delicious. Maybe if you made it as written but included a green salad and some crusty bread, it would be ok. Otherwise, my dude would have been starving hungry. Thanks though. He enjoyed it.

SO delicious! I made it with frozen peas, and added a little garlic in with the shallots. Also used chicken broth for more flavor. I had an enormous bowl of it for lunch along with buttered and toasted French bread. Amazing. Thanks so much, Lizz!

I made this with Andouille sausage as that's what I had on hand. I also threw in some finely-diced jalapenos. By the time I'd added the pinto beans and canned corn, I already had way too much for the both of us (including leftovers for lunches) so I didn't bother with any additional veggies. I also added some onion powder for a little more flavor. I served it with corn bread as suggested, and it was a hearty meal for a chilly Winter night. Thanks!

Mine didn't crisp up either which was disappointing. The flavor was good but the texture was not. I would shallow fry them if I was to try this recipe again. We're not big sweet potato fans, so that's probably not going to happen. Thanks anyway.

It's rare that my grocery store has boneless lamb meat, so I was excited to try this recipe. I made a couple of changes due to personal preference, and also for the fact I was making this a day ahead for Husband who'd been out of town, and I was going to be at work when he got home. First, I left out the celery and turmeric as he isn't a fan. I also chose to omit the beaten egg and vermicelli so that he could just heat up the stew, and serve it over rice (He knows how to make rice. He's awesome like that). Despite these changes, this turned out great! What a wonderful combination of spices. Very flavorful. Thanks, Usman!

The only things I did differently were to use canned corn instead of kidney beans, and I sprinkled the shredded lettuce on top. I served it with Chicken Flautas from this site. A nice meal! Thanks!

I think, as written, this would have been pretty bland, so I spiced it up a bit. First, I boiled the chicken breasts in water seasoned with Adobo, garlic, and Chipotle powders. I added a finely-diced jalapeno to the chicken mixture, and I used a combination of queso fresco and a Mexican four cheese blend. I found the tortillas difficult to roll up - they tended to crack really easily. This turned out ok, but it was rather a lot of work.

I love soup and I love cauliflower. I'm also a fan of simple. The only thing I did differently was to whizz it up a little with an immersion stick blender. I know it's not terribly healthy but if I were to make this again, I would mix in a little heavy cream for richness. Some fennel root wouldn't hurt either. Thanks!

Not bad but very very crumbly. I wasn't overly keen on the frosting stuff either. I love cardamom, but it was a wee bit strong (could have been that the stuff I used was very fresh, and, therefore, potent). I probably won't make this again. Thanks though!

I was a bit skeptical about making these, and I have to say, they were a little strange. Definitely edible though. Nice for a change but not something I'd want again. Thanks anyway!

This was stupidly good! I played around with the seasonings a little, and added a touch more liquid as it was rather thick. Also used canned corn instead of frozen. Absolutely phenomenal - great contrast of flavors and textures. A great way to use of leftover turkey (beats pot pie any day of the week!). Thanks so much!

This didn't work for me at all. Apart from adding a little salt, I made them as written. I left them overnight, and the batter got extremely thick so I stirred in a bit of milk. I found it extremely difficult to get them thin, and they broke apart when I turned them over. They tasted ok-ish, but they were really unappetizing-looking. Oh well.

I've never had the original "Killer Shrimp" so I can't compare. And honestly, does anything you make at home ever really compare to the stuff they serve at your favorite restaurant? Not in my experience. Anyway, I cut back on the broth, and added more tomato paste. I also omitted the celery seed because I didn't have any. Though I used less rosemary than called for, I would cut back on it further if I were to make this again - I found it a little overpowering. This turned out great though - and I definitely recommend some nice bread for dipping in the sauce/broth. Thanks!

Definitely marinate the chicken overnight - I marinated for about 6 hours and, while the flavor was good, it could have been better. I cut way back on the olive oil, and I cooked the chix on the Foreman grill. Not bad. Thanks!

Changes I (inevitably) made - used ghee instead of oil, ground fenugreek instead of seeds, and ground ginger instead of fresh. I really love the flavor of fenugreek but Husband does not at all. I liked the low fatness of using yogurt, but I would have liked to add some heavy cream for a little more rich flavor. This is a good basic recipe that I would like to play around with. Thanks!

I've never had a Sloppy Joe sandwich before, but Husband considers himself something of an expert (haha). Apart from adding a couple of tbsps of our favorite bbq sauce, I made this as written. Husband loved it, and wolfed down two in once sitting. What a quick, easy and tasty recipe. Thanks!

I was skeptical that adding the onion and garlic powders to the egg whites would impart much flavor, so I sprinkled them in with the cracker crumbs instead. I made this with really thick pork chops so I upped the cooking time by about 10 minutes - turned out perfect. Thanks!

Yup, yet another winner from allrecipes! I don't like raisins much, but they totally worked in this recipe. I wanted to cut back on the marshmallows and use some brown sugar instead, but I wasn't sure how it would set up. Regardless, this is delicious as written. Thank you!

Wow... Unbelievably good. I marinated the ribs overnight (I made 'em with ground ginger as that's what I had on hand), and liberally basted the ribs every ten minutes. I definitely recommend broiling them - they crisp up beautifully. The meat was falling off the bone. Phenomenal. Will definitely be making again!