This was excellent! I doubled the recipe and added garlic and ginger and then marinated skewered chicken, red, orange, yellow, green bell pepper, onion and pineapple. Put it all on the grill, served with brown rice and used some of the extra marinade as a dipping sauce. Will definitely make again and this sauce would be great for pot stickers, too.

Thanks to the poster who made this on the stovetop - that did cut down on cooking time. To make it healthier, I used turkey hot Italian sausage (20 ounces) and a 28 ounce can of diced tomatoes w/herbs. I used water instead of chicken stock and had to add a bit more than a cup to get the rice to cook through. This was tasty!

I give this recipe 4 stars as written, 5 stars with the changes I made. I left out red bell pepper because I didn't have any, but I doubled everything else (except sugar...I left it at 1 tsp). I also added more garlic and added minced ginger. I also used finely ground Indian red pepper and it's HOT - so I used 1/2 tsp. I did add the corn starch and wouldn't do it again. The thickness was fine before it was added but I did it anyway. I served over brown rice and it made plenty...definitely something new in our dinner recipe collection!

I made this last night and with a few tweaks, it was great! I used 2 pounds of trimmed sirloin, cubed and coated it with corn starch. I heated a bit of oil in a pan and then added the meat. After it was a bit browned, I slowly added in 7 cups of beef broth (Progresso), which thickened using the corn starch, and let it cook for an hour with a bit of thyme, garlic powder, ground black pepper and a hint of salt. Then I threw in one pound of baby carrots, three stalks of celery, half an onion and a pound of mushrooms (all sliced and/or diced) with 3/4 cup of barley. With the last cup of broth, I added a bit more corn starch to make a slurry, turned up the heat, and it really made it nice and thick. I topped it with a bit of sour cream and we didn't think it added anything, so I don't think it's necessary. Mmmmm :)

I submitted this recipe and the webmasters changed it. I do not add cream and I make mine much healthier. I just use a T or two of butter or spread and steam my sweet potatoes in the microwave in a bag. I love these potatoes!

The flavor was very good, so I'll give it 5 stars, but we thought it needed something extra, so next time I'll use 8 ounces of whole grain rotini. I used sweet turkey Italian sausage (added red pepper flakes for heat) and browned a yellow onion with it. I also used a whole pound of baby carrots and chicken broth, but otherwise the rest of the recipe stayed the same. I smashed one can of the beans to help thicken the broth, too. Thanks for the recipe! It would be good with lentils, too...

I had to add a lot of stuff to this recipe to give it some flavor. I used all fresh ingredients: tomatoes, basil, spinach, mushrooms, onion, garlic and oregano. I also used crushed red pepper (for some heat), rinsed cannellini beans, low-fat feta and whole grain pasta and added a jar of marinated artichoke hearts. If I had them, I would have thrown in some kalamata olives, too. The basic recipe just needed some "oomph"!

I used the recipe for "Slow Cooked Corned Beef for Sandwiches" for the meat (using Guinness) exactly as written and cooked it for 6 hours on the stove top. For the veggies, I used this recipe, but added a lot more of them). After the beef was done (it fell apart) I added to the broth 3 pounds quartered new potatoes, 2 pounds baby carrots (cut in half) and an onion. I let that cook for 20 minutes and then added a head of cabbage. I cooked an additional 15 minutes. Then I removed the veggies and made a gravy out of the leftover stock using a slurry of stock and corn starch. This recipe was a huge hit last night for our St. Patrick's Day get together. Very authentic tasting and the peppercorns get soft as they cook, so when you bite into one, you get a nice kick without being overly powerful or chipping your teeth. This will be our annual tradition!

I made the corned beef (using Guinness) exactly as written and cooked it for 6 hours on the stove top. I then removed the meat (which fell apart) and added 3 pounds quartered new potatoes, 2 pounds baby carrots (cut in half) and an onion. I let that cook for 20 minutes and then added a head of cabbage. I cooked an additional 15 minutes. Then I removed the veggies and made a gravy out of the leftover stock using a slurry of stock and corn starch. This recipe was a huge hit last night for our St. Patrick's Day get together. Very authentic tasting and the peppercorns get soft as they cook, so when you bite into one, you get a nice kick without being overly powerful or chipping your teeth. This will be our annual tradition!

I used low-fat basil pesto (the entire package) and sauteed that with the spinach. I used that as my sauce on whole-grain pizza crust. I then topped with fresh roma tomatoes, kalamata olives, onion and TWO fresh, sliced jalapenos (my lips are still burning). Then I topped with low-fat feta cheese and baked it for about 18-20 minutes at 400 degrees...the cheese started to turn brown.

I doubled the amount of mushrooms to 16 ounces, added in several handfuls of chopped, fresh spinach, reduced the oil by half and added some red wine and red pepper flakes for heat. The tomatoes I used had Italian spices added already. Instead of goat cheese, I used Boursin gourney cheese with herbs, which is what I had on hand. When it melted along with the sauce, it tasted very much like La Madeleine's tomato basil soup, with chunky veggies in it, of course. I served it over whole grain rotini pasta. Even my husband liked it a lot, even though there wasn't any meat in it. Thanks for the recipe!

I doubled the recipe and used olive oil (instead of peanut), lite coconut milk and sweet potatoes (instead of butternut squash). I would not add extra water if you like lentils thick (and we do). I also added a green pepper and some cut up spinach (for more green). I served this over steamed basmati rice and have a lot leftover for lunches this week. It's fantastic, healthy and filling...great recipe!

Very good premise for a recipe. I took 2 cans diced tomatoes w/ Italian herbs and mixed them with a half container of low-fat pesto. I stirred in some red pepper (to make it spicey) and wilted fresh spinach into the mix. When it was hot, I added tilapia fillets and cooked on medium high for 10 minutes. I served this over whole grain angel hair pasta with a light sprinkling of parmesan, romano and asiago cheeses. Easy, healthy and, above all, yummy!

Great soup! I used yellow curry powder instead of turmeric, 4 cups of broth, two cans of chick peas and three small sweet potatoes. Otherwise, the recipe was followed exactly - very aromatic. This would be great with lentils instead of chick peas with some freshly grated ginger - next time!

Great recipe, but for more flavor, I always use almond extract instead of vanilla - just like my grandma makes! Goes great with the "Best Rolled Sugar Cookies" recipe from this site. Using a stand mixer, if you have one, makes this recipe a simple task.

I followed the recipe exactly using my KitchenAid stand mixer. I put the double batch of dough in the fridge (making each batch separately) while I made and colored buttercream frosting (family tradition). Using plenty of flour on the rolling pin, under the dough and on the cutters, I rolled these to 3/8" . I baked for exactly 6 minutes and these cookies were PERFECT at a half-inch thick. We had a decorating party with 7 different colors and different types of frosting tips. We will use this year after year - THANKS!

Outstanding! I used 5 lbs of potatoes, 1 lb of bacon and doubled the other ingredients. I peeled and cubed the potatoes then boiled them. I browned the bacon until crispy and used half of the bacon fat to saute the onions in. Once they were done, I tossed in the vinegar/water mix, then the dry ingredients. I then poured that over the potatoes and mixed it up. I then transferred the finished dish to my slow cooker and kept on warm (we had a football party). This dish is so yummy! I received alot of compliments on this recipe - thanks! We served with the Wisconsin Bratwurst recipe on this site.

I was very skeptical with the various ingredients that went into this recipe, but it was great! Thanks to another review, I used Soyrizo (12 oz) to reduce the fat and make it a true vegetarian dish. I love real chorizo, but it's so bad for you, so I tried healthier. I also used 3 cans of diced tomatoes and green chiles (10 ounces each), added some red pepper flakes for heat, a few shakes of cumin and served over white rice. For those of you using Italian sausage, chorizo is completely different and gives this stew a nice zing!

This recipe has the best of many worlds - it's healthy, easy to make, inexpensive and the end result is a huge pot of yummy soup. I added a large container of fresh mushrooms and a 6 oz. package of spinach - this increased the moisture levels, so it wasn't as thick as others posted. I also used fresh garlic and threw in a teaspoon of savory by accident - it was still good!

I used six potatoes and almost two bulbs of roasted garlic (we love garlic). I mashed everything together like I normally make potatoes and then added wasabi paste - to taste! Too much and it burns, too little you you can't taste it. You want a little burn, of course. I served these with my own marinade of ginger soy tuna steaks (served rare) over spring mix. It's a keeper!