I can't say that I liked this very much...it is just not my kind of thing...but my dad seemed to like it. I think that the amount of gingersnap crumbs is too much...there was way too much of a "floury" taste to the sauce. Everything was going so well as I tasted it until I added all of the snap crumbs. It says "2/3 cup crushed snaps, but I think it should maybe read "2/3 cup snaps, crushed". They really did overwhelm the sauce. Also, I was told that there was too much of a vinegar flavour, so next time, I will cut down on that too.

This was different. I sauteed the beef with garlic and onion before making the casserole, added some extra spices and used a jar of chunky mushroom/garlic/tomato sauce instead of just a can of plain sauce. It didn't really taste like cabbage rolls, but it was good and made a lot (and I halved the recipe). I don't know if I will make this again though...it wasn't one of those "oh my God" things.

Good! I sauteed an onion and clove of garlic in olive oil until soft, then browned the meat. I put the meat and the rest of the ingredients into a slow cooker and cooked on high for 5 hours, until the lentils were tender. I did follow the advice of others...in addition to the listed ingredients, I added a chopped jalapeno, cumin and a can of diced tomatoes. I used spicy V8 for the tomato juice and beef broth in place of the water and bouillon. I did not add salt because of the salt content already present. Next time, I think I will use less liquid...there seemed to be way too much broth and tomato juice for the amount of "stuff".

This has an unusual and subtle flavour. I think it is the almonds in the sauce, but it could also be the saffron...I don't know. They are not bad, but need something more. Maybe some cumin or cayenne. Instead of the bread, I used 1/4 cup bread crumbs when making the meatballs, and sprinkled bread crumbs into the food processor as needed when making the sauce. After simmering the meatballs, I also boiled down the sauce for about 5 minutes. Before that, it was a little bland. I think boiling it down concentrated the flavours a little more. I might try this at least once more.

Okay...call it morbid curiosity, but I came across this recipe and just had to try it because of all the bad reviews. Is it really that bad?!?! Well, no. The ratio of water to lentil/rice is 2:1. After reading all of the reviews, clearly the amount of liquid is one issue, so I upped it to 3:1. It could have used more, but oh well. Also, reviewers complained about blandness. Well, this is a site where everyone tweaks things according to their own preferences (aside from those who substitute raspberries for jalapenos and salmon for beef and peas for potatoes, decide to cook it on a Coleman instead of the oven and then say it was terrible). So I added chopped sweet peppers, cumin, red pepper flakes and italian seasoning and used all chicken broth instead of water. Length of cooking time seems to also be an issue, so I only cooked it 4 hours on low which was enough. It turned out to be a fine lentil and rice dish. It is by no means soup, but it does taste good. Whether or not I will make it again, I do not know. It does make a good side dish or quick meal.

Not bad - something different. I think it was too oily, too lemony, and a little bland. I threw 2 bouillon cubes to the boiling water, used olive oil instead of vegetable oil and added loads of cumin, a dash of cayenne and one minced garlic clove to enhance it. Instead of layering, I just tossed everything together. I don't know if I'll do this again, but it will stay in my recipe box just in case. If I do, I will most definately cut down on the oil & lemon, perhaps use vinegar in place of the lemon.

Oooohhh! Yum! The meat was tender and tasty. I used drumsticks, but next time I will use boneless chicken.

Soooooo easy! I think I did this in under 10 minutes. BTW - 2 1/2 cups is 2 14.5 oz cans worth of sliced beets.

Wow! I just don't agree with everyone else. I found this soup to be bland and unimpressive. I felt the need to add more cumin and some italian seasoning just to give it some more flavour. Tonight, I think I will add some sour cream as per other suggestions to see if that gives it some oomph. I did add skinned, raw drumsticks instead of cooked chicken - the meat was nice & moist. But even having the bones in there did not offer enough depth. Not a keeper for me...

A good simple meal! I halved the recipe, didn't use cinnamon because I didn't think that I would like the sweetness, and added a can of diced tomatoes. One thing I did not like was that I had to watch for the cloves...it wasn't pleasant biting into one.

This is good...BUT... 1) The amount of ingredients did not fit into one deep dish crust - this recipe makes 2 quiches, not one. At least not with the "deep dish" crust I bought. I did not realize it until I was pouring in the egg/milk mixture that it would not fit. I had to grab another pie pan, move half of the spinach mixture to the second pan, and then split the egg/milk mixture between the two...2) Half a cup of butter is one stick! WAY too much. Thankfully I realized that immediately. I used 2 tablespoons and even that was too much. With all the cheese in this recipe, no wonder it still came out greasy. I will definately do this again, but I will probably only use 1 tbsp of butter, no additional salt, and a little less cheese. BTW, my changes are as follows: fresh spinach and mushrooms, evaporated milk, and a mexican blend of cheeses.

It was soooo good until I added the coconut milk. I used chicken broth instead of water and added a dash of cayenne to the lentils. Mmmmmm. Then I added that milk! Ruined! "Sniffle" I will try this again, but definitely without the milk.

Easy to make. I didn't get to eat any of the finished product, but the batter was tasty!

Good! This is one of those recipes that needs to "marinate". The cookies did not have much flavour at first, but each day, they became increasingly flavourful. A keeper.

Perfect! I made mini bundt cakes, which turned out to not be such a good idea. Next time I'll stick with a loaf or full-sized bundt pan. My only change was to use milk instead of water. The result is more like a cake than bread, but is moist with a nice flavour that isn't too sweet.

This is what I would consider "detox" food. Filling but low-cal. As per others suggestions, I did not strain out the veggies and I used an entire 6 oz can of tomato paste. I also used italian seasoning instead of savory and oregano, and added cumin as well. I used an immersion blender to chop it all up into rough bits at the end. Strong mushroomy flavour, but then, it IS mushroom soup! Thanks.

Good! I used f/f 1/2 & 1/2 instead of milk and added some caraway seed and 4 roasted garlic cloves, just because. I did not add sour cream - it was good enough as is without the added calories. I used an immersion blender once it was all said and done, maintaining some chunkiness. A keeper.

I thought it was just okay. Cooking it in the slow cooker did make it nice & tender. Something to try again.

This was unusual. This was my first time cooking and eating butternut squash, so I didn't really know what to expect it to taste like. I followed the advice of others by: 1) cutting the squash in half, drizzling it with olive oil, sprinkling salt and pepper and roasting it. 2) I also roasted a head of garlic at the same time and threw that in later on. 3) I then picked up with the recipe and used homemade chicken broth instead of water & bouillon. And 4) I used half of the cream cheese called for - definately enough! I found it did need a little extra salt and seasoning in the end. It was also a little tart, so I added some sugar to taste. Okay, but I doubt I will make it again.

Mmm, mmm, good! I made it on the stovetop. Sauteed 2 garlic cloves (instead of the powder called for later), 1/2 a green pepper, 1/2 a red onion and the carrots (didn't use celery). Then added cubed chicken instead of ham. When the chicken was nearly cooked, I added the rest of the ingredients until the lentils were cooked. Very tasty! And the smell is incredible!