Since I used dried thyme, I reduced the amount, but still found this very heavy on thyme. Also, I didn't care for the corn with the squash & potatoes. There are several other butternut squash recipes I prefer over this, so it's unlikely we'll make it again (with or without the crust).

Wow on the deliciousness factor! I followed others' advice to toss in a 1 gallon bag with olive oil & kosher salt, but added allspice instead of ginger/cinnamon/etc. b/c those are allergens for us, and allspice is a great substitute. Mine went about 25 minutes total & turned out VERY mushy, so that removing them from the sheet meant I was practically turning them into mashed squash instead of fries. I'll have to work on lowering the amount of oil next time to avoid soaking them to this level of mush--but still YUM!! Just eat 'em with a fork...

We served this atop basmati rice instead of couscous, and I am quite certain that was a good choice. Additionally, as my daughter has a ginger allergy, I substituted paprika for ginger and used a soy substitute from this site for the soy (Mom & daughter both cannot eat soy). Everyone agreed this was THE best stirfry they'd ever had (& I stirfry often!). The soy sub had a little molasses in it, which added a really gentle sweetness to the brown sugar, and the ham we used was an apple smoked ham from Trader Joes. Without the water chestnuts on the pantry shelf, we did miss that little extra crunch, and will add it next time. Yes, there will be a next time. YUM! Thanks!!

As I am allergic to wheat, and my daughter is allergic to both soy AND ginger, we simply used paprika instead of ginger in this, and then chix bullion instead of beef (our beef cubes had SOY in them!), and it really turned out beautifully! Thank you so much--I made up extra & jarred it in the fridge for future use.

Because of food allergies to both ginger & cinnamon, I used paprika & allspice in these meatballs, and the result was great! My kids gobbled it up, as did my husband, so we will make this again & again! Yum! Thanks.

We do not use bottled vegetable oil for any baking/cooking, so I used melted butter, and these came out wonderfully. The whole family gobbled up each and every one. Next time I may double so I can freeze some for a fast breakfast morning. Thanks!

The photo is deceptive--this isn't breaded all the way around--and you're seasoning filets, not patties. I followed the recipe with only one necessary change--we didn't have Italian breadcrumbs, so I used Japanese Panko crumbs--and it was quite good. We did have to add salt after it was cooked. Tilapia is cheap, but it's really hard to find a tasty recipe to make it less fishy for my husband; this recipe dressed it up enough that we'll continue to buy at the great price, knowing we have a good plan at home. YAY! Thank you.

I followed the suggestions to add more potatoes, and some garlic salt, and left out the dairy (as we're dairy-free). Since my daughter is allergic to cloves & cinnamon, I added an apple to give it a little sweetness, instead (I liked that addition, actually), but in the end this was OK, but not amazing. Cannot imagine it with fewer potatoes! The meat was pretty dry, regardless of my doubling the wine (as also suggested), even though I baked 5 minutes shorter than suggested time. I'll finish the dish, but my husband won't go beyond his ONE taste, and my kids are also resisting...trying to figure out how to manipulate it into something else--maybe a shepherd's pie? Ah well.

One point of confusion: if we are flipping & seasoning the "other side" of the Mahi, but there is skin on that side... Our solution, flip the Mahi, then peel the skin. As it was soaking in the sauce, it was a very easy task with a sharp tong. I followed this recipe exactly and served it over basmati rice, which was the trick! The moist rice offset the fish so nicely. I will follow others' advice next time & double the sauce AND add more white wine, because our leftovers were a bit dry (though flavorful). Even the kids cleared their plates with this recipe. Next time Mahi is on sale, back to this recipe! Excellent!

Oh-ho are these good!! Perfect for that moment when you look at browning bananas in the bowl & contemplate freezing them for later, or whipping something up ASAP. Go for the immediate! They are filling, tasty, and great with any meal, or as a snack. Husband ate one with breakfast, kids are them with lunch, I'm gonna gobble one down before bedtime. All to say, a dozen will fly quickly out of your kitchen. Very easy to make; classic taste to repeat!

My 3 year-old daughter gobbled up the burger, my 6-year-old son engulfed the potatoes, and I ate it all, but my husband quietly left his plate full. Here's why: this meal has an Old World taste. Like Old World America circa 1950, which is Old World Poland, Russia, or Germany. It isn't really very flavorful. For me, this was a throwback to my dear late grandmother's cooking, and even the smell brought back a memory of her. But, my grandmother fed me infrequently, while my husband's mother fed him mild food like this every day...and he now craves foods with gusto, flavor & punch! This does not have any of that. It is rather...um...I'm trying to put it politely, but let me say, it's simple. Although I had a nostalgic YUM moment, I cannot see making it again. AND, yes, I did flavor the meat with a dry onion soup mix first, and was plenty generous with the garlic salt, black pepper & sea salt. But, it still dropped flat.

The consistency was wonderful, our children gobbled up every slice quickly. Easy to make, great typical spelt taste, made a perfect slice of toast.

I couldn't stand this tasteless fish, though the sauce & peppers were delicious. My husband was oohing & ahhing, though. He'll eat the leftovers. Be sure to serve with a good sopping-up bread. I doubled the recipe for 8 fillets, and it was SO soaked with oil (& then melted butter) that the broiling didn't really affect the fish as much as the sauce the oil & butter created. Might be best served on rice, but still, the fish was flavorless. Ugh.

3 1/2 stars: I followed the advice of others here & sprinkled garlic powder on the fillets after the liquid addition. BTW: the recipe isn't written all that clearly: we melted butter, added the lemon juice & wine to that butter, mixed, and then trickled over the fish before garlic powder (next time I'll use garlic SALT instead), freshly ground salt & pepper & parsley . I needed to use a lot more foil than was described--but it worked out quite well, boiling brilliantly when I opened to check the fish at 15 min. My husband loved it; the kids ate all that was served to them; I thought it was OK, but tasted more like FISH than flavor. Our fish had been defrosted from our freezer (bought fresh), so I'd try this again FRESH from the store (& with garlic salt or fresh garlic), b/c it was only that little edge away from a 4-star in my opinion. Easy.

I am a big fan of potatoes, and of brussels sprouts, so I really enjoyed this, but my husband didn't think much of it. It's sort of bland, but not unlike a good Irish cabbage meal--I'd say it needs to be served with a peppery meat dish to be a good compliment. BTW--we used green peppers (for the expense issue), and it was fine. I'm sure the red pepper would add that extra little flavor (I love the red, yellow & orange bell peppers!), but it's out of our current budget. Works fine with green bell. I'll fix this again...for St. Patty's Day!

Aurrgh! I meant to take a photo, but we ate it too quickly! I am always shy about microwave recipes (especially fish), but was really late making dinner and had exactly a pound of tilapia to cook, so I was so happy to find this easy recipe. My 4 year old son said no thank you, but my 2 year old ate it up & his portion, too. The flavor was perfect. When I flipped the fish, though, there wasn't any liquid to spread over the 2nd side, so I basically repeated the recipe, with a little less of everything--it was perfect. We did 2 min on one side & 1 1/2 minutes on the other side--perfect. Thanks!

If you want delicious Teriyaki, use Trader Joe's version--loaded with flavor (garlic, ginger, etc.). The person who complained about this being spicy must have had a high salt teriyaki--there isn't any flavor of salt in the recipe, itself. What is missing is specific indication of what kind of "Chinese Noodles" to use. Ramen is NOT, in my opinion, a good choice! I used 1/2 rice vermicelli & 1/2 bean vermicelli asian noodles--soaked briefly to soften & then let the steam cook them to clear. Also, cut chix to long strips first (best for family). VERY GOOD!

We used apple sauce as a butter substitute and it was a wonderful taste addition--just took a few extra minutes to cook through. This cake is quite tasty for those of us used to turbinado & whole wheat! We decorated our circumfrence with berries & it made for a wonderful congratulations cake for my 3 1/2 year old who just started to READ! :-D Will make this regularly--thank you! No eggs! What a treat.

3 and a half stars. This is pretty bland with green grapes--so we'll give it another go with red, as the recipe is written. My 3 year old didn't go for it; I thought he would. Would pair well with pork chop or ham meal, most likely. Seemed to be lacking something, so be plenty liberal with the grapes!

My rating is based on two factors that may have fatally altered this recipe. One is that I am allergic to wheat, so Orzo was out of the question--I used Basmti rice instead. I think that, by itself, was an OK substitution, really. But then I actually had crumbled goat cheese in the fridge, but not feta (which should authentically be made wtih sheep's cheese), so I used the goat cheese. That was not the best choice--it was an overpowering flavor, even sprinkled lightly. We served the remainder from the Wok & did not sprinkle the cheese on top, and then it was decent--delicate tasty flavors. But, not a 5 star for sure, and even without the cheese it doesn't meet a 4 rating. 3+. My 3 year old liked the meal wtihout the cheese.