Different. Whether I will make it again, don't know...but it was good for a change. I added sesame seeds and soy sauce for a little more of a sushi taste.

Mmmmmm!!! Used 2.5 lbs split breasts. Since I was using bone-in pieces, I doubled all other ingredients EXCEPT tomato puree. Added a dash of curry powder to both marinade & sauce. Used 1 cup of tomato sauce instead of 2 cups tomato puree. Added one can of diced tomatoes in place of the 2nd cup of tomato puree. Forgot to add the cream but didn't notice. Also I now have a lot of extra sauce to use for another meal...darn!

Why is it called butter curry when there is no butter? That said, this is a very easy and versatile recipe. I steamed a small head of cauliflower instead of the potatoes. I then doubled the spices. I used twice as much spicy V-8 instead of tomato soup and 1 cup plain yogurt instead of milk/cream. I then added a can each of peas and diced tomatoes along with the chickpeas. I added salt at the end to my liking since there would already be plenty of salt in the other ingredients. Satisfied my curry craving!

Yum! Changes: 1) I omitted the kidney and cannellini beans; 2) added one jar of drained salsa; 3) used 1 can of corn instead of frozen; 4) used 1/4 cup each of oil and vinegar as per other reviews; and 5) used splenda instead of sugar. I chopped up romaine lettuce and topped it with this concoction and it was tasty!! Something I will definitely do again. Thanks!

Good Lord! This is some good stuff! I followed it almost exactly except for the following: 1) 2 lb ground beef just because I didn't have any sirloin; 2) Used 1/4 cup brown sugar as per other suggestions; 3) Did not use as much salt; 4) Used 1 can each: dark red kidney, light kidney, black beans, pinto beans; 5) Did not use hot peppers.

Not bad. I used jarred tomato & basil sauce in place of the first 4 ingredients, a cheese mix instead of mozzarella, and whole wheat rotini instead of lasagna noodles. I pre-cooked the rotini, carmelized some minced onion and mixed it all together like ziti. I then figured it needed some spice, so I added italian seasoning, cumin and a dash of cayenne. That really helped add some flavour. Otherwise I think it would have been pretty bland. Not noteworthy, but good overall.

My grandmother made these every xmas! Excellent melt in your mouth cookies. Burn a batch or two...yes, on purpose. Mmmmmm!

I sautéed the onion on high, stirring until soft, and then let it soften on low until translucent. I then added a chopped green pepper, one chopped carrot, and an entire 1-lb bag of lentils with the garlic and a jar of sauerkraut instead of cabbage. Note that I ran the sauerkraut under cold water first to get rid of the extra saltiness. I then added 6 cups of water (since I used 2x the lentils) with the bouillon cubes, brought it all to a boil, then reduced it to a simmer for one hour. Oh, and I added one ham hock instead of the sausage and shredded the meat off of the bone once it was done.

Yum! I used one can of corn, no olives, half a can of black beans, a healthy dash of cumin, and just a dash of salt. You definitely need to let it marinate in the fridge for a little while...but the wait is worth it!

Easy to make but very bland as is. After tasting the mix, I felt the need to add cumin, garlic powder, and a little italian seasoning. The mixture was also very wet, so I added a very small amount of italian flavoured bread crumbs. I then baked them at 350° for 8 minutes on each side instead of frying. All in all, a simple healthy meal, but nothing earth-shattering. Oh! And you will definitely need some sort of sauce as they are a little dry. One more note...Instead of picking out the bones, I simply broke them up while I was breaking up the meat. It only took a little extra effort to break it all up to make the bones undetectable and they are an excellent source of calcium.

I am one of the few who did not care for this. My fish were waaaay too sweet for my tastes and it did NOT taste like lobster. Most other reviewers rave about this, but not me. Thanks anyway.

Good, but not the definitive pesto recipe. I used one cup basil, 1/2 cup olive oil and zero salt. Good call from previous reviewers about skipping the salt. It was really salty without the extra - I guess my parmesan is saltier than most, but then I used freshly grated cheese.

Not bad! The only thing that bothers me though is what exactly is 10 tomatoes?? 10 Romas definitely constitute a different amount of total tomato than, say, 10 Beefsteaks. Total poundage would be better IMHO. But alas…I used 12 Romas and it worked out. I did not puree any, but rather just coarsely chopped all tomatoes because I like a chunky sauce. I also added mushrooms since I had them and fresh rosemary, thyme, oregano and sage instead of dried Italian seasoning. I also chunked the carrots and removed them with the celery later. In the end, the sauce is good, but far more work than it is worth for one 28 oz jar of sauce. It took much more than just 30 minutes to do all the prep work, and I am pretty good at overlapping tasks. So I don’t know if I will do it again…maybe in a slow cooker.

Mine turned out bitter. I added a touch of cumin and sugar to try to fix it, but to no avail. I don't know what I can do with it now. At least it didn't take long to make.

Mmmmm.... I used one can of corn and black beans each, drained; the full amount of cumin and then some; a touch of smoked paprika; and one diced jalapeno instead of the crushed red pepper. Oh...and I kept the pits in the container to keep the avocado from turning colour. A keeper! Thanks!

Tasty! I used home-grown Japanese eggplants, split them in half, drizzled some olive oil over them and baked them in the oven for 20 minutes at 350°. That gave them a nice roasted flavour. I used a fancy Mexican cheese blend instead of just cheddar and added Italian seasonings and cumin to the cheese mix. I then baked the patties for 20 minutes total, flipping them after 10 minutes. Thanks!

Yum! I kept in mind the advice of others and toned down the heat a little. I used andouille sausage and sautéed one jalapeno along with the green pepper instead of adding the chili peppers at the end. I also used fresh parsley, smoked paprika, one tsp chili powder instead of cayenne and one tsp black pepper instead of one tbsp. I also used fresh tomatoes from the garden.

Good! I left out the radishes and olives due to personal preference. I added a minced jalapeno and parsley, then combined everything except the lettuce until I was ready to eat so that it would not get soggy. Thanks!

Be prepared! The split peas take a good 45 minutes to 1 hour to cook...not 20 minutes!! And I soaked mine overnight. That said, the flavour was okay, but nothing to write home about.

Good. Your average pesto sauce. I halved the oil because 1 cup seemed like way too much; I'm glad I did. I also didn't use brazil nuts, but made up the difference with more pine nuts. And I used roasted garlic and was heavy handed with the parmesan.