This was very tasty. It was much milder/blander than I expected with the given seasonings. I accidentally undersalted since I had seasoned the ground beef but forgot to add more seasoning after adding the potatoes. It was slightly dry--I might moisten with a little broth next time. I used one small Yukon and one small sweet potato. I wonder about adding chopped spinach or peas or shredded carrots next time. Definitely worth trying again; I've never had this before but seems like it could be a good comfort food and is easy to make. I used too many sheets of phyllo so it wouldn't easily bend so I left it in long tubular rolls. I notice a 16 oz. box of phyllo contains 40 sheets (5 sheets per serving), so next time I would use that as a guide. I was confused and didn't intially realize that this should create 8 individual rolls, and perhaps only uses half of a 16 oz. pkg. of phyllo if only using 2 sheets per roll. I would think they could be shaped into a round spiral easier with fewer sheets of phyllo. I ended up with five long rolls. Definitely worth trying again. Kids and hubbie all ate and liked. We only ate about half of this so I would think it could easily serve 6 with a side dish. Thanks for sharing your recipe--I love trying new food combinations and the allspice really intrigued me. I might even add a little more allspice next time. And maybe minced apple. Hopefully fruit or other veggie additions would not completely destroy any ethnic authenticity.

I found this to be way too salty; I would omit the ramen seasoning packets, especially since they contain MSG. I subbed rice vinegar for the white wine vingar, and toasted the noodles with the almonds and seeds. Will try again without the seasoning packet. Was OK, but mine did not turn out as addictive as others claim. A little cilantro might be nice too.

The kids said these were the best pancakes, and I agree. The cornmeal adds a great crunch, and they have great flavor and sweetness, in spite of the low amount of sugar. This is definitely a keeper. I had to add more whole wheat flour (1/3-1/2 c.) to make the consistently thicker. I used old-fashioned rolled oats vs. quick. I used powdered buttermilk mixed with 1 cup water, 1 cup milk. I also added a couple teaspoons of vanilla and few dashes salt. I love that it's such a healthy recipe, so easy, and so delicious! It made 16 - 4" pancakes, enough for freezing.

I would not make this again. I love the cilantro in this version which others don't have, but it really needs sugar, and I don't like using the ramen seasoning mix which is full of additives and MSG. There are many other similar recipes out there that incorporate similar ingredients that I would use instead. This was flavorless and too vinegary, even with the ramen seasoning packet. I used a bag of pre-shredded slaw mix, so maybe I used too much cabbage? And it needs more onion.

Very good pancake recipe. Like others, I substituted 3 Tbsp. brown sugar for the artificial sweetener. The kids loved. Mine made about 16 and kids each ate 2 (3 yo and 5 yo). Will try bananas another time. I added vanilla, wheat germ, and flax seed. Love it that it's healthy and tasty.

Great texture, excellent, healthy recipe! Kids and I loved them. I just topped with honey. Also added pumpkin pie spice and a couple tsps. of vanilla to batter. Make sure to cook close to Max. heat, otherwise mine were sticking. Made about 6-7 large round waffles (with 4 quarters). I love to freeze and pop in the toaster later.

Very quick, easy, nutritious, healthful, delicious. Makes a good 1st course or for a meal, serve with salad and bread. I used an immersion blender right in the pot to puree (so much easier than a blender!). I used 2% milk instead of cream. I doubled recipe and used 5 medium-large zucchini to equal 5 cups. I added a little garlic powder/granules. Would be good with fresh croutons sprinkled on top. Almost tastes like cream of broccoli soup. My 3 y.o. daughter loved it. I wondered if it's necessary to shred the zucchini since you'll be pureeing it; next time I'll just cube.

Exactly what I was looking for. Just like what my grandma used to make. Never had dill in it before, and that's a great addition. I heated vinegar/sugar in microwave and poured over cucumbers, let sit overnight in fridge and just had some: flavor is perfect, veggies are crunchy, vinegar took heat out of onion. I used red onion, 2 cukes, 1 1/4 cup vinegar, 1 cup sugar, salted cukes, omitted water since cukes will put off a lot of water. Yum--I eat this by the bowlful.

This is an excellent, healthy muffin recipe. I made adjustments as noted by prior reviews: 4 tsp. pumpkin pie spice (instead of cinnamon/nutmet), vanilla instead of almond extract, 1 cup brown sugar instead of 1/2, 1 tsp. salt, 1 cup Craisins (dried cranberries). I baked them 25 minutes, and they turned out very moist and tasty. Both my toddlers loved them. I sprinkled top with powdered sugar. Next time might add dried apple pieces as well. Also, makes 24 (vs. the stated 18). I took to preschool for treats. Nice to find a healthy and tasty recipe to feed the kids!

Very good, flexible recipe. I had to substitute based on what I had on hand: beef broth, water, chicken bouillon, whole grain elbow pasta. I used 1 whole lemon, juiced (no peel). Added sauteed chicken breast, 1/3 container lite veggie cream cheese, a little sour cream (what I had on hand), parmesan, oregano. Delicious. Even my 2- and 4-year olds loved it!

Delicious! I doubled it for big family gathering, put it in 5 qt. pan. Didn't have room to double potatoes and apples, but still great. Everyone loved it and asked for the recipe! I added apple cider in addition to/instead of chicken broth and a few dashes soy sauce. I increased salt a bit, added garlic and onion powders in addition to the fresh garlic & onion. The sage and rosemary really complement this dish well! Make sure you use very fresh spices, as is the case with any recipe. I also used beef chuck roast since I didn't have pork handy and it was awesome. I look forward to trying it with pork. I also used fresh butternut squash, peeled with vegetable peeler and cubed, since that's all I had on hand. Yummers! Oh, and since I like the meat very tender, I simmered the meat with liquids/spices about an hour before adding veggies, then simmered another 1/2 hour. Adding the veggies long after the meat was an excellent idea and helped veggies retain their pretty color and shapes. I cut carrots on the bias for oval shapes instead of cubing, but either would be pretty.

This recipe looks intriguing and delicious. Question: There's no liquid mentionned other than the condiments/sauces. I can't believe that's enough liquid given the dry beans and barley which both soak up lots. Advice? After researching this dish more, I see most people cover it with water, and that's what I ended up doing, even though it was a crockpot, and that worked.

When I was a kid I made this very same sandwich--beans, onions, cheese on toast. I usually ate it with a knife and fork. Sometimes I added mustard and/or ketchup. Thanks for the memories! I'll definitely be making this one again.

Delicious. I made some changes: double (at least) the dressing. Do NOT use low-fat mayonnaise (I should've known that) and mix mayo with brown sugar before adding liquids for creamier results (otherwise gets curdled appearance, even when using a whisk). I added pineapple tidbits. I left skins on apples (used 2) and chopped in shape similar to pineapple tidbits. I garnished with apples slices and pineapple tidbits on top so everyone would know the unusual ingredients were in there. Next time I might add FRESH parsley. Very yummy. Dressing was very light, nice alternative to the heavy mayo or the vinegar dressings.

I also used Sweet Baby Ray's BBQ sauce, which was fantastic! I used pork butt shoulder which worked great. Also added a package of Good Seasons Italian Dressing Mix to crockpot. I cooked mine overnight since I used 8 lb. and needed it earlier in the day the next day. My advice is not to overcook or overstir as texture can get pate-like, but still delicious! To double, I doubled the meat, doubled the sauce, but still only used one can beef broth.

This was delicious! It's addictive--I couldn't stop eating it. I was afraid the tuna or vinegar would be overpowering, but the unusual mix of flavors was perfect. My toddlers didn't care for it, but anticipating this, I made extra rice so they could have it alone. The only change I made was to use brown rice instead of white. Next time might follow other users' suggestions and try spinach, feta, and/or black olives, and might add another carrot. Also, I might store the leftover rice and salad separately to preserve it better. PS: I just realized the recipe calls for 2 cups uncooked rice; I used 2 cups cooked rice, which I thought was perfect.

Both my husband and I loved it (and he's not a fan of soups, or beans, or veggies). My adjustments include: subbing 1 can of refried black beans for 1 can of black beans, thereby eliminating need for blender. Used red bell pepper instead of green (YUM), garlic powder instead of garlic, 2 carrots instead of 1, omitted ham because none on hand, added juice of 1/2 a lime. It was fabulous! Garnished with fresh cilantro, sour cream, salsa, fried tortilla strips. Will definitely make again. This is a very mild version, could spice it up if preferred. Quick and easy.

These are good. I added coconut, omitted nuts. Also subbed 1 cup brown sugar for 1 c. of white. They are very chewy, moist, etc. I found cooking time needed to be extended several minutes. I baked ~8 min. bottom shelf and 8 min. top shelf. Mine weren't dry at all. Next time I would add more cinnamon, more raisins. Also, I got 4 dozen good sized cookies. Can't imagine how large they'd have to be to get only 3 dozen, they filled the cookie sheet as it was. Will make again. I have toddlers, hence omitting the nuts and I like the fact they are getting some fiber/nutrition (raisins, oatmeal). They were a hit with the kids!

Very good chili. I slow cooked on stove for several hours. I used 1/2 lb. bacon instead of bacon bits; would probably reduce salt next time. Also, to reduce heat I omitted cayenne, surprised no one else mentionned doing that. Was still medium hot even with no cayenne, 1/2 of chili peppers (I used jalapenos), 1/2 of chili powder and 1/2 of hot pepper sauce. I made a double batch for 20. Need 12 quart stock pot for that much in case anyone else was wondering. Probably only made 8 quarts but it would spill over in 8 qt. stock pot. Served with hot dogs and all the accoutrements to 15-18 high school construction guys and had plenty leftover. Also for beans I used 1 can medium hot chili beans, 1 can plain chili beans, 2 cans dark red kidney, 1 can light red kidney, 1 can pinto. Will definitely make again, will probably add 1/2 of cayenne next time.

This is absolutely the best and easiest slow cooker roast recipe!! I've made it twice, first with beef (arm) roast and second time with pork loin roast. The arm roast didn't produce enough liquid so I didn't need to thicken the sauce. In future would use chuck roast because the sauce tasted a little charred since it was slightly thick. The pork roast was awesome!! I thickened the pork juices with corn starch instead of flour/butter, and loved it! Used whole berry cranberry sauce both times. Did not add any additional liquid--just the whole cranberry sauce--and it was perfect!