UPDATE: A dollup of sour cream transformed these humble lentils into ambrosia! The recipe has earned its fifth star... I thought this was very good, but not outstanding, thus the four stars. I added 1 teaspoon of cumin to make it more authentic (mujadarah is almost always prepared with cumin). Having no yogurt or sour cream on hand, the flavor was rather dark. I can see why the bright taste of yogurt or sour cream is necessary as a counterbalance for the rich flavor. I think it would make a terrific filling for sandwhiches, and that's how I'll consume the balance of the recipe: rolled up in tortillas with sour cream and maybe tomatoes. It is inexpensive and high in protein without artery clogging cholesterol.

Perhaps it is a regional issue, but sadly, the recipe does not live up to its name. A more fitting title might be "Marginally Platable Pizza Sauce." The only ingredient I left out was the fish paste (I love anchovies, but wasn't sure if it would go over well with non fish eaters). The flavor isn't bright enough, though I don't know what would have improved it, either.

This recipe produces a decent tomato soup. I added some basil to the boiling tomatoes. The finished product was still not silky enough so I blended it in a blender. It took on the texture of silk. So amazing. As far as tomato soups go, I would give this a 4. It comes out pumpkin-orange in color, though. Not the vibrant red you see in the photograph.

this is shockingly good. there is a bakery in town that sells oodles of expensive cakes with people forming lines out the door every weekend. well you know what? this is the frosting that they use. it tastes exactly like it. excellent! i used 1 1/2 cups powdered sugar in place of the granulated kind and it turned out magnificently.

Beyond delicious! I ommitted the sugar and Worcestershire sauce and used fresh garlic (3 cloves), added some olive oil, two potatoes (diced large) and a pinch of red pepper flakes. For the vegetable stock, I used Starr bouillon (you can find it in any Italian market/grocery). I'll make this again and again. Thanks Beaker!

WOW. This was sensational. We almost fought over the stew. The only changes that I made to the original recipe was to use boneless, skinless chicken breasts, and I reduced the amount of peanut butter to one heaping table spoon. Because it was "natural," peanut butter, I added sugar to the skillet towards the end to account for that. A+++++++. Oh, and I omitted the chickpeas and added a chicken bouillion.

I am not a canned soup kind of person, but I decided to try this recipe because of all of the rave reviews. Based upon some of the suggestions, I tailored it thusly: I cut the recipe in half, ommited the butter and then added 3 cloves of minced garlic, 2 sliced carrots, 1 chopped celery stalk, 2 chopped small to medium sized potatoes. In place of salt, I added a McCormick chicken boullion cube and a good deal of pepper. I did not add enough water to cover all of these vegetables because they give off water as they cook. So basically, I added 1 can of cream of chicken soup along with one can of water. It was not enough to cover all of the ingredients, but by the end of the cooking time, everything was appropriately submerged under the resulting gravy. After I cut the chicken breast into bite sized pieces, I rolled the buscuit dough to about 1/8 inch thickness, cut them into quarters and submerged them under the gravy. At that point, I added a few handfuls of frozen peas. In 1/2 an hour everything was perfectly cooked. A note about cooking times, all crock pots are different. Some run very hot, some run warm. You have to know how yours works and adjust your cooking time accordingly. Mine runs unbearably hot so the whole meal was ready in under 4 hours. This recipe seriously deserves all five stars.

I prepared this dip this Easter for the hors d'oeuvre table. My family descended on it like a colony of vultures. Some of the comments I heard during the disapearing act were "this is the best dip I have ever tasted," "you have to give me this recipe," "what's in this stuff?" and my favorite "get me a chair so that I can sit closer to the bowl." I am one of those who likes to modify recipes. In this one, I doubled the garlic. Other than that, I followed the directions to a T. A++++++++++++++++++

I was dissapointed with this recipe. It is edible, but nothing I would make again. Having said this, I think it would be only fair to post the changes that I made to the recipe. 1) used only 1 1/3 cup of lentils. 2) added one diced potato 3) omitted the basil. If you adore spinach, you will love this recipe, but I only like spinach, and it doesn't really work well in this recipe. Note to those who complained about their finished product not resembling the photo attached to this recipe. My soup/stew ended up looking exactly like this. Since it was so thick, I turned on my rice cooker and made served it with the stew. Good luck.

This is, quite simply, the best chocolate cake I have ever tasted. It has exceptional qualities. First, it tastes silky and dense, yet it is light texture at the same time. I was amazed. Some of the reviews were negative (it tasted to some like an adultered box mix), but to me and my husband, it was sublime. These were the changes I had to make due to my inability to accept the fact that it called for 1 cup of oil: 1) Replace half of the oil with half and half. 2) Replace half a cup of water with dark coffee(the cake will not taste like coffee, but will have a more deeper flavor). 3) I only used 1/2 a cup of chocolate chips and found that to be more than enough. If you find that your batter is stiff after it has been mixed and will not pour, do not worry, that is how it is supposed to be. Just spread it in the pans with a spatula. I made this in two teflon coated 9 inch round pans and left it in the oven for 38 minutes.

I used Ghiradelli Brownie mix. After breaking up the pieces I poured some caramel topping over them. I used a 5 oz package of cooked pudding for the pudding layer. To give it a deeper chocolate flavor, I added a tablespoon of chocolate powder to it and after I took it off the heat I added 1 teaspoon of vanilla extract and 1 and 1/2 tablespoons of butter. I cut the pudding with home make whipped cream and also used home made whipped cream for the "white" layer instead of using cool whip. I used a vegetable peeler to shave a chocolate bar on the topmost layer for garnish. These alterations to the pudding layer are a must to give the pudding a richer more developed flavor. WARNING: You have to use an actual trifle bowl. Do not make the mistake I made and use a large salad bowl that looks like a trifle bowl but holds much more volume. I had to double the recipe to try to reach the top of the bowl and the kitchen now looks like a cyclone hit it. I don't know how this dessert is going to be received so I will update this review tomorrow morning. Fingers crossed. UPDATE: This will satisfy the undeveloped palates of children and adore-anything-chocolate lovers. It is NOT amazing by any means. It tastes like pudding with brownies and whipped cream. If you are aiming to impress more erudite palates, look elsewhere.

A good overall red lentil curry. I doubled the garlic and ginger and added the flesh of one harabanaro pepper and it came out great. Thanks for the recipe.

I always thought I hated blueberry pie. It turns out, I LOVE blueberry pie if it is made in this exact way. Took another reviewer's recommendation to add a splash of lemon juice. Luscious.

This is a perfect dish. As vegetarians, we make this as a stand alone dish once a week. My only variation, which I highly recommend, is to add garlic, powdered or fresh. It takes the flavor to a whole new level. This tastes great served with Indian Naan (a flat bread).

I made a few minor changes to this recipe, none worth mentioning other than that I finely diced a harabanaro pepper (without the placenta and seeds) and sauted it along with the ginger and garlic, which I doubled. Wonderful dish, will definately make it again. Thanks for the recipe!

If you're watching your cholesterol, this can be made without the egg. Also, if you want a more authentic naan, replace the milk with two or three healthy tablespoons of yogurt. I also sauteed garlic in olive oil and then kneaded that garlic into the dough at the second rise. I then used the olive oil that was infused with garlic to brush the naan with on the grill. Delicious! Thank you so much for a terrific recipe.

Perfection. PERFECTION. I have never had a better tasting cheesecake. It performed 5 stars in every catagory, Texture, mouth feel, and especially taste. Everything was perfect. I baked it in a water bath and it turned out lovely. Also, I used chocolate cookie wafers for the crust, omitting the sugar because they were sweet enough, and this lent a dark chocolate taste that contrasted perfectly with the delicate white chocolate of the actual cheesecake. Thank you so much for the recipe. It has earned a place on my Christmas Day menu.

I used this sauce for a chicken and rice noodle dish. Excellent! Added a whole can of cocounut milk and reduced peanut butter to about 1/2 cup to 3/4 cup. Also added two tablespoons of sugar. Omitted the cilantro. Excellent. I will make this again and again. (This makes enough sauce for 1 pound of rice noodles, therefore a main dish for 4 people or two famished people. I also used two chicken breasts cut into long pieces and stir fried them in evoo before adding the sauce). For a vegetarian option: Steam some carrots and green beans in place of the chicken breast. Then in a skillet, saute 3 cloves of garlic with 1 tablespoon of grated ginger. When the ginger starts to turn pale brown on the bottom of the skillet, throw in the green beans and carrots with a splash of water to deglaze. After this step, throw in the cooked noodles and then work in the peanut sauce.

Of all of the split pea recipes I've ever tried, this is by far the best tasting. An excellent recipe. I made some changes which probably would not make much of a difference in the end result. 1) After sauteing the onions and garlic in evoo, I added the rest of the ingredients into the pot making sure to chop the potato pieces into large chunks to ensure that they would cook in roughly the same amount of time that it would take for the peas to cook. For me, cooking time works out well when I bring the mixture to a boil, then cover and simmer for 1.5 to 2 hours. 2) I omitted the parsley. 3) I added more water per other reviewers suggestion. Rule of thumb for me is that I make sure there is roughly 1 1/2 inches of water that rises above the dry ingredients and it works out well this way. Try this recipe. It may become your favorite split pea soup ever!

If you close your eyes, your mouth will convince you that you're eating the same famous coleslaw that is finger licking good. Really! I didn't think it was going to even approximate that recipe, but it is virtually indistinguishable.