Yeah! I followed the suggestions of previous reviewers and sauteed 3 cloves of garlic instead of using garlic powder, did NOT use the processed cheese and made a couple layers of spinach instead of just one. I also used 20 oz of fresh spinach instead of frozen, an italian cheese mix instead of just mozzarella, and an egg wash in-between layers instead of butter. In fact, I did not use any butter what-so-ever. As for the phyllo, I wound up using half of a 16 oz package, randomly laying down layers, about 4 to 6 per layer. And I have learned that phyllo can be very forgiving, so do not worry about small tears. In the end, no one will notice, nor will they care since this is soooooo good!

Oh yum!!! Total comfort food. I only used 2 pounds potatoes and one bag of frozen broccoli. I sauteed one clove of garlic, minced, with the onion and didn't bother cooking the broccoli separately - it cooked fast enough once I threw it in with the potatoes and let it simmer for a bit. As per the suggestions of other reviewers, I used a one pound block of velveeta - I have never purchased velveeta before and was shocked that it was not in the cheese section...a little disturbing, but good!!! Not that I am going to turn my back on real cheese, but the velveeta was not bad. Oh, and I pureed all of the soup, not just half - pretty much so that the broccoli hating fiance would not turn his nose up at it before trying it. Success!!

This is a keeper! I added a bouillon cube to the water when cooking the lentils and did not bother to mash them since they had already cooked down quite a bit. It did need a bit of salt, but it is good. Maybe not as a dip, but I enjoy it as a light and easy meal with some bread (or just a spoon!).

These were okay. Changes: 1) Roasted the eggplant and a few cloves of garlic that I later threw in. 2) Used Feta instead of cheddar 3) Added oregano, cumin and cayenne, and 4) Baked instead of fried. Dipping in the egg before breading was a pain, so I stopped doing that after 3 of them. The bread crumbs stayed on just fine without. This was a different way to have eggplant, but I doubt I will make it again.

So this is tuna casserole? I have never had it before, so I thought I would try this quintessential American dish. Since most recipes feature loads of cream of _fill_in_the_blank_ soup, this was an attractive alternative. It was okay, but not something I will make again. I guess I am just not a tuna casserole kind of girl. It is definitely a good way to clean out the fridge though…I used peas and mushrooms instead of zucchini and a dill sour cream dip instead of sour cream. I also topped the casserole with romano cheese. I had no trouble with it being dry as others did. Update! Yummy cold! Kind of like a fancy pasta salad. I still don't know if I will make it again, but this gives me incentive, just chilled and without the cheese on top (maybe mixed in).

Definite comfort food! Of course I made changes as follows: 1) Boiled carrots & potatoes together, but kept carrots separate by putting them in a strainer 2) Added garlic powder and some blue cheese dressing to the mashed potatoes 3) Added a clove of garlic when sauteing the onion 4) Added 1/4 cup worchestershire sauce when browning the meat 5) Added peas and the carrots to the meat mixture...Word of warning...this will most likely destroy your kitchen! I had dirty pots everywhere!

Good! I did not have the same problem other people had where a lot more liquid was needed, but then I did not add the barley or potatoes. I also used homemade chicken broth instead of just water. It did have to cook longer than 3 hours though, so I think the next time (there will be!) I will just use the slow cooker. Lesson learned: a one pound bag of split peas = a tad bit over 2 cups...now that I know, there is no need to measure next time.

She likes it! She likes it! I used bouillon cubes in the water when cooking the lentils and added 2 minced cloves of garlic when sauteing the onion and pepper. I also used 2 cans of tomatos with green chilis (drained) instead of the fresh tomatoes and a healthy dash of cumin when it all was simmering at the end. Tasty, healthy and filling. Thanks for a keeper!

This was okay. I like it because it is healthy and very versatile. I tripled the spices, but that was because I had a monster eggplant. I also added a little bit of water at the beginning - otherwise I think the veggies would have burnt. I also used a sweet potato instead of the yukon. If I were to do this again, I will peel the eggplant and add other things like chickpeas.

I opted to mince the onion and garlic by hand instead of dragging out the processor. This was a lot of work up front, along with pulling together all of the spices, but with a very good outcome! The meat was very tender and tasty. I did have to keep adding more olive oil though, because it got very dry 1) when I added all of the spices, and 2) when I added the chicken. One reviewer said to add broth when adding the chicken...that might be a good idea. Whether I will make this again, I do not know, but it was very good.

Yum! I did not deviate at all from the recipe & the flavour was excellent..very similiar to Turkish doner kebabs. I only cooked the loaf 1 hour and it was perfect. I did not make the sauce though...rather, I used a yogurt/garlic and tomato combination that I got from a Turkish cookbook. Thanks!

--insert slobbering homer sound here-- Yum! Decadent! Easy! I used freshly cooked chicken - much cheaper and better than canned chicken - and baked it for 30 minutes at 350 in the oven instead of using the slow cooker. A keeper!

--insert slobbering homer sound here-- Yum! Decadent! Easy! A keeper!

Easy...Easy...Easy!!! I sauteed the onion with a minced clove of garlic (instead of garlic powder), then added the meat and browned it. At step 3, I was pretty heavy handed with the chili powder and cumin, and also added a bouillon cube and some italian seasoning, because otherwise, I think it would have been pretty bland. Next time, I think I'll add something spicy. Fast, healthy, simple and tasty!

Not bad! I halved the recipe with no problems. From the start, it seemed to need a little spice. So I sauteed an onion, 2 garlic cloves and one jalapeno. I used one pound ground turkey instead of all that pork, to which I added the onion, garlic, pepper mix. To the cheese mixture, I added italian seasoning, cumin and paprika. I mixed the meat mixture with the cheese as per the recipe. But I made it crustless, so I just put it all into one 9 x 13 lasagne pan, sprinkled the parmesan, and then baked it as instructed. It came out as a very pretty meat pie. Thanks!

Eh...I made a crustless version. It was quick & easy, but not very flavourful. I sauteed 2 minced garlic cloves and added italian seasoning, cumin and pepper flakes to the cheese mixture. And still, it was just cheesy spinach. Not even quiche like (which was kind of what I was hoping for). Sorry, but not a keeper.

Talk about gooey dough! I used an oatmeal stout. It is definately good, thick stew bread. I took the advice of others and used 1/3 cup sugar, melted butter on top, and a sprinkling of course salt.

Wow! I didn't know what to expect from this. To me, pumpkins are for dessert, not soup. But yum! I used olive oil instead of butter and homemade broth instead of bouillon. It did need way more salt, but I am sure that is because I did not use the bouillon cubes. A keeper!

Can't be easier than this! I needed some pumpkin pie spice for a Pumpkin Cranberry bread (also from this site) and voila! I increased the amounts to make 8x as much so that I have plenty on hand.

Hmmm...I don't know how others have happily made this recipe with only one eggplant! Thankfully I had a spare in the fridge. In a 9x13 pan, there is no way I could have gotten more than one layer without the second eggplant... and it would have been WAY too much cheese otherwise. I baked the eggplants instead of frying them. Otherwise, I followed the recipe exactly. Not bad...very rich...but I doubt I will do it again.