For some reason, I had quite a few cans of garbanzo beans in my pantry, so I made this last night. I used 2 sweet potatoes, 3 cans of Roasted Garlic chicken broth, 1 can of Fire Roasted diced tomatoes, 1 can of green beans and 1 can of corn. I also added 1/4 tsp of cayenne as another reviewer suggested, plus a 4-oz can of green chiles. It was so good that I ate two bowls of it along with some corn muffins.

Reviewed On: Feb. 21, 2009

This is the best way to cook asparagus if you don't like it mushy. I used 2 Tbsp of butter and 1 Tbsp of olive oil to keep it from burning. Instead of chopped garlic, I used garlic salt, along with lemon pepper and lemon juice. I had some sliced mushrooms, so I sauteed them for a few minutes on medium heat, then added the asparagus, which I had broken in half. I stir-fried it without timing it, and when it was still bright green, I tasted several pieces and they were perfect - tender but still slightly crisp. I am going to be eating more asparagus now that I have found a great way to cook it.

Reviewed On: Apr. 13, 2008

I made this with less sugar and butter, and it turned out great. I peeled the potatoes, cut them into cubes and boiled them instead of baking them, then added 1/4 cup of melted light butter, 1/4 cup of milk, 1/2 cup of Splenda instead of white sugar, the eggs, vanilla and salt. I omitted the coconut and orange and skipped the topping all together. Instead, I just mixed 1/2 cup of dark brown sugar and the chopped pecans into the potatoes. I didn't even bother with the electric mixer, just mashed the potatoes, added the other ingredients, and stirred it all up with a wooden spoon.

Reviewed On: Nov. 22, 2007