This had a good flavor. No rush, but I wouldn't mind making it again. Changes are as follows: 1) Used 2 cans of black beans, rinsed. 2) Used 8 cups chicken broth. 3) Used 1 lb sausage. 4) Caraway instead of allspice. 5) Cut potatoes up into small pieces and cooked with everything else. 6) Did not use tomato paste because I didn't have it...didn't miss it.

Yum! I first sauteed a little bit of chopped onion and let that cook down a little. Then I added the quinoa and broth (instead of water) and it took more like 45 minutes to fully cook. Then I added a full can of chickpeas, about 1 cup of halved grape tomatoes (could have used more), and 2x the amount of dressing. I let it sit overnight to eat...easy and tasty!

Good! I added cumin and cayenne pepper to spice it up. And a little extra olive oil while it was in the food processor as I noticed it needed a little extra moisture.

Easy! Call it chili powder...taco seasoning...this one is multi-purpose. BTW...I skipped the nutmeg because that just seemed out of place.

I think this turned out really well! It is a long list of ingredients, but I put the spices together the day before just to save time and energy. I'm also a fan of mise en place, so I gathered EVERYTHING together before getting started so as to not have to fall over a cat or dog while scurrying around. Changes include: 1) Used 3 cans of plain old red kidney beans, drained and rinsed (don't like tinny flavor). 2) Added red pepper flakes to make up for lack of "spicy sauce" in beans. 3) No bacon 4) No bouillon 5) Full bottle of beer (corsenbach) 6) Saute onion separately in small skillet. 6.5) Softened peppers and celery, then added meat to brown. 7) Moved meat mixture and everything else to slow cooker and cooked on low for about 6 hours. Awesome!

I would make this again. I followed some suggestions of others as well as my own impulses and made the following changes: 1) Used 3 tsps curry in place of coriander & turmeric. 2) I used HEAPING tsps of spice in the rice (except for cayenne). 3) Use no more than 3 cups broth. 4) Saute an onion before browning meat. 5) Add same spices to meat while simmering (and I slow cooked it for a while!). 6) Used only 1 can each of beans. 7) Did not use cilantro, parsley, or pine nuts. 8) Added golden raisins.

Fairly easy to do, tasted alright, but not an OMG gotta do this again kind of thing. I doubled the sauce 'cause we like things saucey. I tasted it when it was almost done and realized that it was pretty boring as is. So I added one 28 oz can of drained, diced tomatoes and one 14 oz can of drained peas. Instead of cayenne, I added pepper flakes while it was simmering. Thanks, but we will continue to look for another indian curry recipe.

Pretty generic pesto sauce. I did not add ANY salt as my parmesan was salty enough (freshly grated if that makes a difference). Not an OMG kinda thing, but quick & easy.

These were pretty bland as is. I followed the recipe as written minus 1/3 of the salt, then tasted the meat (yes...raw). Eh. It wasn't until I added cumin, paprika, italian seasoning, worcestershire sauce, Montreal steak seasoning and cayenne that I found it flavorful. Unfortunately, the man liked it. So that means one day I have to recreate what I did.

Pretty good after quite a bit of tweaking. I doubled the recipe and added a can of drained chopped tomatoes, about a cup of corn, cumin, taco seasoning and a couple dashes of hot sauce. Since I doubled it AND we like things cheesy, I added a full 8 oz brick of cream cheese. Ooops...I think I either should have stuck with 6 oz or added rice...Lesson learned! Also, I started by heating the tortillas in the oven as per the directions, but they became toasted instead of just warm and therefore were difficult to roll. So I went to my old standby: Heating them in the microwave for about 20 seconds each; Much better! PS: I got 8 10" burritos out of it.

Wow!! I have NEVER been a fan of peanutty noodles! Hated them. But the man likes this kind of stuff, so I decided to make it for him. I have been converted! I doubled the sauce and used red pepper flakes instead of chili paste. Did not use the onions as he does not like them. Used chunky peanut butter so I did not have to add the chopped peanuts at the end. The directions say to cook the noodles as directed on the package. Well...my package had no english directions, so I proceeded carefully and found that udon noodles cook in about 5 minutes. To make this a meal, I added about 1 pound of shrimp to the sauce once it was heated through.

Pretty good! Definitely let it marinade a little before eating. I am lazy and didn't feel like chopping garlic, so I tossed all of the dressing ingredients in the food processor along with hot sauce, oregano, and more cumin and voila! I might try this on a salad! I did find it a little tart, so I added a pinch of splenda. And as I was tossing the salad, I found it needed more salt. But that of course is all personal preference. I used a couple roma tomatoes, but next time (and there will be a next time!) I think I will use grape or cherry tomatoes.

Pretty good. I used 1/2 cup splenda and 2/3 cup olive oil instead of the called for sugar and veggie oil. I inadvertently had it marinate for several days before I got around to using it, but it seems from the other reviews that that is the thing to do anyway. Thanks!

This was okay. It was very easy to throw together. The dressing wasn't bad; a little tangier than I'm accustomed to, but still good.

Definitely needs more liquid!! I used 2 fairly large split breasts that were cooked up in the slow cooker the night before with olive oil and taco seasoning. Not quite a pound, but close enough. I used an equivalent amount of homemade broth (tasty result of slow cooking the chicken!) in place of the canned stuff and found that it was not enough. So I added about 2 cups of tomato juice and a bit of water. Used a cup (and then some) of salsa in place of the tomatillos and green chilis, just because I didn't have them. And I used about a cup of canned corn instead of fresh. After letting it simmer for a while, I thought it was a little bland, so I added hot sauce, more cumin and taco seasoning. NOW it was ready for dinner. Kinda wish I made cornbread...

A keeper with my changes! 1) Fresh spinach instead of frozen, 2) red onion instead of green (just because that's what I had), 3) 6 eggs, 4) a mix of mozzarella, cheddar, and parmesan cheese, 5) a bunch of sun dried tomatoes rinsed of the excess oil, 6) about 6 mushrooms sliced, 7) Did not use croutons. Baked for 50 minutes at 325.

This was a good dip, but definitely needs to be served in a crockpot to keep it warm. I simply placed the casserole on the table straight out of the oven. It was good then. But as the night and dip wore on, it became inedible. I would try it again, but I will be sure to keep it warm. As for changes, I 1) used sour cream instead of mayo, 2) 1 cup fresh spinach instead of frozen, 3) about 4 cloves of roasted garlic and 4) 1/2 cup of parmesan instead of the parm/romano mix and 5) mixed most of the mozzarella in with the dip and only sprinkled a little bit on top.

Cooking time and temp is off. I lop off the top as instructed, plop a head into a square of foil, top it with olive oil, twist the ends to enclose the head. Put it in an oven preheated to 400 for a good 1/2 hour.

To drain or not to drain? That sure was my question. I wondered if I should included the juice from the can of tomatoes PLUS 2 cups of water...I did and regret it. There was far too much liquid which resulted in mushy rice. And it was very bland as written. I felt the need to add a LOT of cumin, taco seasoning, oregano as well as 2X chili powder and it still was just a mediocre rice dish. I may try again using broth instead of water (which I am kicking myself for not doing in the first place).

Good! Destroyed my kitchen, but was well worth it! Of course I made changes according to the suggestions of others and my own preferences: 1) Slow cooked 2 large split breasts with olive oil & taco seasoning 2) Sauteed onion, green pepper, and garlic until the onion was carmelized 3) Shred chicken and add to onion mixture 4) Add sour cream, cheese, and a load more spice than indicated: cumin, italian and taco seasoning, chili powder 5) Omitted the water and mixed in one heaping cup of salsa instead of tomato sauce 6) Put a thin layer of salsa on baking dish to lay enchiladas on 7) Heated tortillas in microwave for about 30 seconds each to soften and therefore make it easier to roll 8) Covered enchiladas with more salsa instead of taco sauce, added the cheese and then baked as instructed. Definitely a recipe to hold onto!