I think this is THE ONE!!! Not too vinegary, not too sweet, just right! I used white wine vinegar since the recipe did not specify type, olive oil instead of veggie, splenda instead of sugar and maille stone ground mustard. I've experimented with so many recipes looking for a truly good honey mustard and woohoo!!! Thank you!

Excellent risotto! Although I really messed up...my squash didn't cook up right and I didn't realize until it was too late that I was out of parmesan. So I used manchego instead, skipped the squash and this resulted in a very tasty batch of risotto. Oh! And fyi I used an inexpensive pinot grigio for the dry white wine and only 4 cups of broth.

Something I will fix again. I used 2 cups beluga lentils instead of 1 cup brown, a healthy dose of italian seasoning instead of just thyme, plus some cumin and paprika. I decided to cook the celery in with the lentils instead of adding them cold afterwards and I'm glad I did. The vinaigrette is good, but once I mixed a little bit of lentils with it, I decided that I liked the lentils better without it. But all is not lost! I'll just use it for a salad.

Generic, but satisfying and easy. I did sear the meat before putting it into the crock, then sauteed the onions in the drippings before deglazing with a little bit of the broth. I used one tbsp Worcestershire instead of one tsp and added a little extra salt.

Good and interesting blend of flavors. Definitely add the sweetener - I used splenda instead of sugar. I tasted it before adding the splenda and it was too vinegary. After adding the splenda, it brought out the honey flavor nicely. I also used a stone ground mustard and red wine vinegar. Kind of wish I used balsamic but I forgot I had it.

This was just okay. I followed the suggestions of others and cooked them at 400 for the first 20 minutes and then 425 another 20 minutes. They were simply soft baked potato sticks; they only crisped up where they burnt. I did use cajun seasoning instead of taco and olive oil instead of canola. So no complaints about the flavor. They did taste good, but the texture just was not what I anticipated.

Comfort food!!! I did find that I needed 2 sweet potatoes, maybe even 3 the next time. The onions did not soften as I would have like, but that's my error. I added cumin, coriander, and red pepper at the end. I used black beluga lentils that looked wonderful with the orange potatoes...perfect for halloween! I cooked the lentils separate from the potatoes, as in the recipe. But I only mashed the potatoes...I did not mash both the potatoes and the lentils as I wanted to maintain the texture of the lentils. The tomatoes seemed a little out of place. I'll try cooking them down further, but if that does not work, then I will omit them. I did not feel the need to add extra liquid to make it stew like as I considered it comfort food as is.

This is okay. Not sure if it's a keeper yet...I want to see how the flavors meld overnight. I used 1 cup lentils with 3 cups water and 2 veggie bouillon cubes. After cooking it down a while, I decided that it was going to be a little on the bland side for me. So I added extra cumin, coriander, cayenne, and curry powder. Could be used as a base; then I could add tomatoes; or peas instead of spinach. Update: the flavors did not get better. I'll try it again once more, but no hurry.

Nice hearty soup. As others suggested, I used 2 carrots and 2 cans of beans. I used italian seasoning instead of thyme/savory/parsley and 4 cups homemade chicken broth with 2 cups water. It was bland as written, but after adding salt, black pepper, cumin, and paprika, it turned out good. I also added a handful of wheat rotini towards the end to make it a little heartier.

Yummy comfort food! I am sick and this really hit the spot to make me feel comfy while watching bad tv. I strayed some from the recipe using what I had, but the basics are the same. I used fresh spinach instead of frozen, about 1/2 the called for amount as per other reviews. I sauteed a small amount of red pepper with the spinach/onion/garlic mix and used a heavy dose of italian seasoning instead of oregano/basil. I also threw in some cumin and smoked sweet paprika. I used an italian cheese mix instead of mozzarella and parmesan and about 3/4 box of whole wheat rotini instead of lasagna noodles. I precooked the rotini and just mixed it all up like a baked ziti. Will definitely make this again! Thanks!

Wow! Very good in spite of its simplicity. I did add some diced red pepper and celery, but otherwise I followed it as written. Thanks!

Edible, but I don't think it's a keeper. Had too much of a bready flavor, so if I were to do it again, I would probably cut down on the bread crumbs. The sauce was really good though. I think I will use that again with regular meatballs. In spite of being vegetarian, DO NOT mistake this for being healthy. I got 18 meatballs using a 2 tbsp scoop out of this recipe. Once I added up JUST the caloric stuff, that worked out to 205 calories per meatball. Yikes! BTW: this is the same recipe as Vegetarian Sweet and Sour Meatballs except with one more egg.

Edible, but I don't think it's a keeper. Had too much of a bready flavor, so if I were to do it again, I would probably cut down on the bread crumbs. The sauce was really good though. I think I will use that again with regular meatballs. In spite of being vegetarian, DO NOT mistake this for being healthy. I got 18 meatballs using a 2 tbsp scoop out of this recipe. Once I added up JUST the caloric stuff, that worked out to 205 calories per meatball. Yikes! BTW: this is the same recipe as Sweet and Sour Faux Meat Balls except for one less egg.

This was simply edible. It was easy to make with things in the cupboard. But even after adding some good smoked paprika, cumin, salt and more italian seasoning, I just was not impressed. Hot sauce didn't even help. So it was something to eat, but that's about it. Check out Vikki's Red Bean Sausage recipe on this site...it's my fave so far.

Hmmm...how do I review this? I had (note...past tense) a childhood memory of actually liking liver. So when I was given some to cook, I made this. The house smelled wonderful, the onions looked beautiful, but then...I tasted it. It's a strange flavor; I think if you like livers, this could be a good recipe. But even after dousing it with ketchup, no go. So I can't really say it's a bad recipe since I believe this is all about personal preferences. But I cannot rave about it either.

Not bad! GREAT way to use up extra peppers from the garden. I used 1 cup sugar and 1 cup splenda and about 3/4 cup vegetable oil and 1 1/4 cup olive oil. Threw in about 10 cloves of garlic instead of 6 just because. Once the marinade was done, I threw the sliced peppers into the pot, covered it, and let it cool down. I don't like raw peppers, so that way they got cooked just so that they were soft, but not mushy. There was a lot of extra marinade, but it serves as a good salad dressing.

I followed the advice of other reviewers and fried the zucchini slices instead of baking them...Don't do it! It took forever to fry everything up. I regretted not baking them...it would have been quicker and healthier. I also used an italian cheese blend instead of just mozzarella and felt the need to add more spices to the cheese and breadcrumb mixtures. And 2 Chernobyl sized zucchinis were more than enough. I also used 3 full eggs instead of 2 egg whites to coat the zucchini slices for breading and 3 full eggs instead of 6 whites for the cheese mixture. It was a lot of work; it tasted good; but I am struggling to say it was worth the work. I will try this again, but I will bake the zucchinis and maybe that will streamline the process enough for me.

I diced the red peppers & chicken, and used olive oil instead of butter. I also added minced garlic instead of powder and pepper flakes. Instead of green peppers I used peas to maintain the colorful presentation...yum!! Also, I added a little corn starch to the sauce to thicken it up and only 1 cup of heavy cream.

Cheese + veggies == YUM! I made wild rice instead of white, which gave it a nice chewiness. I used red onion instead of green, 3 cloves of roasted garlic instead of one raw, 1 can of tomatoes instead of fresh, and 1.75 cups of a bistro mozzarella cheese blend instead of cheddar. Lots of changes, but tasty none-the-less. I used a spanish sweet paprika which really made the dish.

Good Lord!! Am I just this hungry or is this actually this tasty?! I think a little of both. I followed the recipe as written until it came time to cook it. I cooked it for 5 hours in my slow cooker (which does tend to run hotter than I believe it should). I got a wonderfully tender brisket, without the usual mushiness that I get from cooking roasts in the slow cooker. The flavor was wonderful, the texture was perfect. It's a keeper! The only thing I will try next time is to add pepper flakes or hot sauce to the marinade,