Used brown lentils as didn't have red lentils...precooked them about 25 minutes...all in all, pretty good. I'd go out of my way next time to get red lentils though, as they cook softer and I felt the curry needed thickened up a bit as slightly softer lentils would have done. Might also add some cumin or coriander for a more full-bodied spice flavor.

Fine...hubby thought it needed more "flavor", but it was a good way to use up half a package of sliced mushrooms before they went barmy

The apricots were less "chunky" than I thought they'd be after reducing the sauce. Good balance of sweet and spicy. I baked my salmon at 400F for 20-25 minutes (no turning) to cook it along with some roasted veggies and the glaze still browned up nicely.

Quite good! The cinnamon was a little different for our palates, but it sure was tasty...a definite keeper for the vegetarian rotation

Oh. My. These were wonderful! They make a lot though, so I froze half and they thaw wonderfully too! I made the frosting a little runnier than called for, so mine were more glazed than frosted...still tasty though. I froze the extras unglazed, and just reheat them on low power in the microwave. Just be sure when you cook them not to cook them at too high a temp or for too long...I found that my deep-fryer was not well-suited for this task, so I used my electric skillet with canola oil.

Quite tasty. I'd make it again for a pitch-in or for brunch...in fact, we ate the leftovers this morning for breakfast.

Holy cow! This was good! I pounded the garlic, salt and pepper in the mortar and pestle, then mixed it with dry turmeric (5 tsp) and about 3 tbsp of lemongrass paste in a separate bowl (no staining). I used two 1 1/2 lb. cornish hens, butterflied, marinated overnight in a ziploc bag, and grilled them for 15 minutes skin-side down, then 10 minutes on the other side. Hubby says it's a keeper!

On the fussy side. These came out surprisingly crunchy (a plus), but killer sweet (a minus). Additionally, the honey sauce made for an awfully thick, sticky, dental filling-removing glaze once baked. I *might* try these again with significant changes: use drumsticks for a better meat-to-glaze ratio, don't bother double-dredging in cornstarch (one coat will likely do), halve the honey to make a less sweet, less sticky glaze. I was hoping to have a change-up from the hot wings my husband likes, and we both really enjoyed how crunchy these came out, but it was a little sweet for us.

Good stuff! I'll add a bit more of the spices next time and try other veggies as well. I used a bit of garlic powder instead of cloves, as previously suggested. I was concerned about the consistency of the "batter", so I added more water (1/2 cup?) to make it more batter-y and it worked great. Now that I see the suggestion that pakoras are supposed to be little clumps of veggies instead of individual fritter-type things, I see where the thicker batter makes sense. I think I'll still do it my way though :)

Delish! Envy of the lunch room the next day. I didn't have a fresh chile on hand, so I used 1/8 tsp (maybe more like 1/4 tsp) of cayenne pepper. I also crunched up the whole spice seeds a bit with a mortar and pestle. Oh! and I used cannelini beans (again, on hand). Definite repeat.

Wow, fantastic! Instead of red pepper flakes, we used Thai garlic chile sauce (about 1 tsp). I also used a bit of cornstarch to thicken. We ate it the first night over rice, and the next night on buns like BBQ. I froze the leftovers, and am looking forward to a tasty, quick meal in the future.

Not a repeat at our house. The quiche mixture is too thick and just doesn't have a nice mouth-feel, at least for us.

We happen to like Jell-O at my house so this is quite fun. I'm not really fond of the evaporated milk layers though, and the trick is to pick several flavors that will taste nice together...if I did this again, I'd probably pick 2 flavors and layer them. I also didn't have space in my 13x9 pan for a 7th layer...not without sloshing it all over, anyway.

Holy cow, this is good! I made some before dinner last night. I didn't think my husband would put down the crackers and come to the table. I agree that it is a little salty...I'll try to find a low-sodium ranch dressing mix, or make my own next time. Yummo!

Yum! Huge hit! I used fat free yogurt, 1 10-oz package of extremely well-thawed and well-drained frozen spinach that I ran the knife through just to make sure there weren't any big pieces, 1 tsp of Italian seasoning instead of opening 3 separate containers for oregano, basil and parsley, garlic powder instead of garlic salt and Old Bay instead of Lawry's seasoning salt (what I had on hand). Delicious and not too salty for us...because of the Old Bay??

Not bad, a nice departure from the usual dessert. But, for the hoopla involved, I'd rather have plain ol' watermelon. I'm also not a huge fan of sesame seeds. Everyone who tried it said it was pretty good, but preferred the slices of fresh melon for dessert.

I tried this the other night, and it came pretty good but not at all the way it was intended. First of all, I don't think the author of this recipe could have possibly meant 1 sheet of puff pastry. I use Pepperidge Farm puff pastry and one sheet of that will NOT roll out that much. Maybe pie crust or phyllo? My pate-mushroom mixture just went all wet, so I don't think rolling it up like a wellington would have been so successful anyway. I wound up putting the fish in a 11x7 pan, topping it with the pate-mushroom mix and the puff pastry on top of that. It tasted great, and even reheated well, but it was a fussy recipe for what you wind up with IMHO. I probably won't make it again for that reason.

Right good. I'm not a fan of super-chocolatey desserts, but this was just chocolate enough to satisfy without being killer chocolately...my favorite! My super-picky dad enjoyed it too. I also like the fact that it's dairy-free. I dusted the finished product with a mixture of cocoa powder and powdered sugar. Perfect! And it kept well over the week. Thanks!

Very flavorful, very tender. Be sure to make them small for ease of turning (my husband made mondo croquettes and they fell apart, but were still good). I also just breaded the croquettes, rather than dredging in flour, then egg, then breadcrumbs.

Quite good. I've found that the red lentils take about 20-25 minutes to cook thoroughly (no pre-soaking, just rinsing) with the lid slightly ajar.