DeeAnn, you're right. Anyone who has a problem with cabbage should try this. My Jamaican bro-in-law showed me this 30 years ago, but minus the bacon & cheese. For vegetarians, steam the (onion) & cabbage until slightly wilted. Add butter (or olive oil for vegans) to fry it up a bit. Salt & pepper to taste. I was going to try it with the cheese but at the last minute just couldn't do it. I love cheese but have more than enough recipes with it that I didn't want to mask the wonderful crunchy vegies.

This is WONDERFUL. If you love eggplant - this is it. But the way I made it is not something you serve at a tea. Lots of paper towels for drips and gooey fingers. I love the garlic but think some might find it a little strong. I didn't have fresh basil (howl!) so added dried to the mayo - not bad but fresh would have been better. I used romaine for the green crunch. I used the olive oil to brush on the slices of eggplant which I made fairly thick. Grilled 10min turned oiled, 5min and then accidently burnt them slightly - takes only maybe another 2 min. max. But they were amazing. Messy but amazing.

Wonderful. I used the processed Swiss Cheese slices (2), should have sliced the Granny Smith a little thicker, to match the cheese. I did not oil, but I buttered (margarine) the outside of the Grain Bread to grill. Will definetly be on my everyday menus. Have to try the brie and a lot of other cheese too! thanks so much!

I just find the other reviews amazing. This is the worst soup I've ever made! I love coriander/cilantro but...this cilantro overpowered the entire pot - couldn't taste the carrot nor onion nor broth. I ended up adding about 1/1/2 cups of squash to get rid of the soapy taste of the cilantro. I added salt - pepper - still soapy. I even grated some cheese over the top. I was really looking forward to this... but...

Excellant! Was delish! Would never have thought these would combine so well. I was a little suspicious of my coriander (think it is a little outdated) and will try it next time when I'm sure it is fresher. - BEST PART - you can make the rice ahead of time - reheat, cook and add the other ingredients before going to the table. I love the sweet and savoury aspect of this dish. Thank you Mtreeesor!

haven't made this yet, but can't wait! Will probably do some of the tweaking that the others mention. A word to those of you who are using the precooked noodles. They only work when there is LOTS of extra fluid in the sauces for them to absorb & therefore make them soft. This recipe has no extra liquid so you need to use regular noodles.

Amazing. Do season first, and marinate after. All the flavours come thru. The cilantro is not overpowering and the red pepper flakes are perfect. Depending on the size of your fish, be careful how long you marinate. You don't want to cook it with the lemon. I grilled individual pieces with a fish rack that allows you to turn them all together. Perfect.

Excellent, very tasty. For those who found it lacking flavour, it could be your cheese. I also tried it with the ricotta cheese and found it just as good, not dry. This time I added some jalapeno but will add a little more next time and perhaps a bit of fresh ground pepper. The only thing I didn't care for were the crushed croutons. I didn't feel they added anything either time. I will perhaps use some Italian Bread Crumbs next time. Freezing sounds good too, will also give it a go.

Absolutely top of the line! I did not change one thing other than using fresh shrimp (all I had). So I stir cooked the fresh shrimp for just under 2 min. added the sauce and while that was bubbling and thickening the shrimp cook the rest of the way. They were so tender! Also best to let the sauce sit for a minute or two to allow the flavours to blend. First taste, right out of the pan, they hadn't really melded yet. Ooops forgot to mention that next time I think I will use fresh ginger. To me powdered ginger is more for baking. Another suggestion (think this has already been mentioned but..)if you use precooked shrimp, I would suggest you thicken the sauce first and then add the shrimp to heat. This was fast, easy and super delish! Thanks again, Foodgu1

First of all, message to photog.... RIGHT ON! I give this a 5 star even tho I did change a few things (chagrin chagrin) because I wasn't paying attention. I did NOT change any of the ingredients, I just boo booed with the quantities. You just can't miss with the flavour base of onions, celery and carrots. I had accidently frozen 3 fresh tomatoes (don't ask)and needed to use them. I didn't look at the can and it was 28 oz not 14. So I did not add water at all, but used home made chicken broth, at least 48 oz and maybe more. Plus, because I don't highly salt my broth I did add a bit more salt (canned chicken broth can be pretty salty). I also ended up adding an extra 1/4 cup barley (did I mention I love barley in soup?) Thank you Nancy, it's perfectly wonderful!

Top Notch! 8 servings if served as a main course, but much more if served as a side. Excellant as a take along. Flavours even better the next day.

Top Notch! Try subbing 1/2 ea Emmental & Gruyere. Very subtle flavours. You may want to increase the dill by just a tad. Try to get your mixture well into the corners so you don't end up with just pastry there. If you've used flour to roll out your pastry, you might want to moisten the edges for a good seal. Ovens vary so keep an eye on it the last 10 minutes or so. There is a raging debate on whether they are better warm or cold.

This was spectacular! I'm ashamed to admit I did not follow exactly, but only with what I had on hand. Which means... I happened to have 1+1/2 lb of small bay scallops that needed to be used. Did not have Green Beans, but Zuchinni which I juliened, had to chuck the red pepper which was gross, and subbed at the last minute - some jarred roasted red pepper. But that was it... the rest I had... must admit - the fresh parsley and basil is really the kicker! So even with these changes, spectacular!!!! Thought I would have left-overs, oh oh, 'fraid I pigged out! thank you thank you, Susan, deeeelisiousus!

Wonderful, wonderful, wonnerful.... Just make sure you have a VERY large skillet or change to a soup pot. Do the math. 4 cups potatoes,carrots, onions. 4 1/2 cups liquid, 4 cups chicken, 2 cups between the peas and corn and you, my friend, have a pan full! Another note to newbies... be sure to cook your butter and flour (roue) to get rid of the "flour" taste. This is a large amount and you might have a tendency to "hurry" things up. To my chagrin I did not have 4 cups of chicken, so added the missing 2 cups with chopped ham. Delightful! Blends in beautifully!. I did add 2 cloves of garlic to the onion & butter. Plus the chicken stock was homemade and I had actually made the stock with cloves (the spice kind). Again Wonderful! Thank you Karen.... I couldn't stop taste testing! a 2nd note, now that supper is over. 2 cups ham and 2 cups chicken are NOT equal. The ham took over the flavour, so if you end up in the same boat and can possibly do it, make sure it is 3 chicken to 1 ham.

Like others I found the heat far too high. As well, I put a lid on. Followed the advise of one reviewer to use a bowl but then found that the garlic pieces were burning. My suggestion is to infuse the oil with the garlic in a pan, strain the garlic out before using oil. If that is adding one more step then perhaps just garlic powder could be used, (although I'm not a fan of powder it does have its uses). It will be a matter of tweaking between the heat, lid, and garlic.

I will keep trying as I can't see why this tasted so bland. Everything in here should have worked but for some reason didn't. "UPDATE & UPGRADE" As per usual I freeze portions of anything that I can - Last night I defrosted, heated and thoroughly enjoyed this soup, ergo the upgrade to 4 stars. Very good comfort soup that I believe kids would enjoy, especially with a few spices which I was just too lazy to add.

Wonderful,delightful in both ease and taste. I forgot 'grandma's lesson #1' get out ALL ingredients before you start. Didn't have vegetable stock so used Knorr Chicken stock. Also discovered I didn't have enough milk,(sigh...) so just added more stock. I also, like others, rough blended it to make it creamier but still left lots of bits. Scrumptious - I ate two bowls (with a bit of cheese grated on top). Yummy comfort food. THANKS!

This is amazing. Not heavy like a regular pasta sauce. I can't say I followed the measurements. Everything was eyeballed and wonderful. Didn't have enough fresh basil so added some extra dry. But wished I'd had more fresh. Had RomaGrape tomatoes needed using and one left over from my garden. Also added a few sundried as suggested by another 'viewer. Only hot sauce I had on hand was a Thai Garlic Chili Pepper Sauce that I might have gone just a little heavy on... hmmm good.... And to quote a favourite AD of mine... "I love to cook with wine. Sometimes I even add it to the food I cook." so I did. Added a big splash of white wine. Scrump-dili-oo-tious.!.!.! From the number of reviews (and no I didn't read ALL of them) this has been around for a long time. And gonna be around for more! Thank you Wendy for a "light" pasta dish. (sub shrimp next time?)

This was fabulous. Was going to take a picture but it was eaten up rather quickly! It was my first cooking experience with Lemongrass and I love the subtle flavour. The bay leaves were perfect too. My only other comment is I either just plain forgot the salt altogether or a "pinch" is not enough. Whichever, I added a bit more to enhance the flavour. I love the coconut milk and rice combination. There was not a grain of rice left anywhere. I also used the 'low fat' version of coconut milk. Thank you MrsE - this will be a permanent addition to my recipe box.

I'm not a big fan of calzones (I usually find the bread too much) but I am a big fan of spinach. I'm giving this a 5 because I discovered it is just as wonderful WITHOUT any bread. I didn't have crescent rolls or frozen bread dough on hand, so used pizza dough instead. I also didn't resize the dough, just added more filling and cut them in half for 2 servings. I did add extra spinach (did I mention I love spinach?) Had some filling left over so put serving sizes into custard cups, cover loosely with foil and baked along with the others. Perfect! My brother loved it with the bread - I loved it without!