I had to go with what I had, peanut oil instead of canola oil, fresh ginger instead of dried, and OJ instead of pineapple juice. It was great. No. It was double awesome. I've learned from visiting my local Chinese/Mongolian grills that there is great margin for error when it comes to this kind of cooking. What a great base of a recipe to work from! Great!

This is a good recipe. It's not bland, but not as intensely flavorful as I had guessed. Obviously, one needs to have an appreciation for the ginger flavor if he is to enjoy this recipe. Ginger is prominent. I chose to add a little salt at the end, which bumped the flavor up a bit. The cashews and green onions taste exceptional. I had one helping without them; I just forgot. When I added them in the flavor went from 3 star to 4 star. Why don't I have stirfry more often? It's easy and very good.

This is an awesome recipe for healthy eating. Top notch side dishes are always hard to find. I paired these with Asian Tuna Patties, another great allrecipes submission. I may never eat another french fried potato again. Why would I when only 11% of the calories in this recipe are fat calories? It doesn't get much better than that. In trying to eat healthy, these french fries are a perfect choice for a side dish. I will be talking about these and using the recipe for the rest of my living years. As others have recommended, I did bag the Parmesan cheese and dried basil, coating the fries in three batches. I added salt and pepper separately. Enjoy! This is one recipe I would choose any day of the week, healthy recipe or not. Mmm.

That this recipe is low-calorie and low-fat is a bonus. This is one soup I would prepare even if healthy eating wasn't a concern. It is perfectly constructed, nothing you would find out of a can. This one goes into my favorites and no doubt will be one I will remember for the rest of my life. I wouldn't change a thing. It's perfect.

This is a decent turkey recipe. I roasted a 16 pound bird and it was done in a roasting pan after two hours, believe it or not. The store bought temperature sensor popped out when the my meat thermometer indicated 170 degrees. I let the turkey sit for 45 minutes, the longest I've ever let one sit and it was juicy and flavorful. Thanks for a very good recipe.

Following Linda Mclean's lead, I added garlic powder, onion powder, and cumin. I didn't add any chili powder because I didn't want it to taste *exactly* like chili "broth." It was okay; I enjoyed it. After tasting, I felt the need to add more hot sauce. At the amount called for in the recipe, I couldn't discern any hot sauce flavor at all. I added another five or six shakes of hot sauce. Spiced up, this is a somewhat tasty (and healthy) recipe. As written, it is somewhat ordinary. Because this is healthy, easy to prepare, and tasty, I will have it again.

This recipe is delicious. I had to make slight modifications based on what I had on hand (canned mushrooms, 1 can 14 oz. vegetable broth, 1 can 14 oz. beef broth, 3 ounces of water and 2 cubes beef bouillon, and farfalle pasta in place of orzo, and "I Can't Believe It's Not Butter" (the kind with 5 calories per tablespoon, which makes it even less fatty). The flavor is rich and almost sophisticated. In my quest to eat healthier, this is going to be a new favorite, something I prepare again and again.

I didn't have long-grain white rice, but did modify based on the rice I had available, which was instant white rice. I prepared two cups of white rice as instructed on the box. Meanwhile, I sauteed the onion, a little can of mushrooms, and 1 teaspoon garlic in another pan. I poured the chicken broth and the onion mixture into the rice and simmered for ten minutes or so, adding the pepper and (this is key) 1/2 to 1 teaspoon of garlic salt. Just shake the garlic salt in until it tastes "right." The garlic salt truly brought this recipe together. Do note, when you simmer the mixture as the last step, it must be stirred routinely--just like risotto; it has a tendency to stick to the pan without stirring. As a side dish, this is four to five star. I look forward to trying the recipe as written but I had to go with what I had on hand.

As a healthy eating recipe, this is five stars. If I was eating with little concern about calories or fat, I may not prepare it. But as a healthy recipe is top notch. As a regular recipe, still better than average. I didn't have any red peppers, so used the green peppers that I had on hand. I used whole wheat tortillas for an even healthier take on the recipe. This is a perfect recipe for spicing up your healthy eating plan with the healthy version of an old favorite.

The organic, nutty, rustic flavor is perfect. I love this recipe. It's the first time I've made granola and I was very pleased. Here's some thoughts: 1) Buying all the ingredients is expensive, but worth it. Figured on a "per bowl" basis, the cost isn't so outrageous though, because, 2) the recipe yields a LOT. I didn't have a bowl large enough to mix all the ingredients, so I used a large roaster, 3) I prepared it as written and though the recipe is versatile and I might experiment a bit, it's really perfect "as is," 4) I am a huge nut fan and the ratio of nuts in this recipe is very high, 5) this is probably common sense, but if you use two baking sheets, monitor the baking sheet closest to the oven heating element closely. The granola closest to the heating element will burn and stick to the foil if baked too long. I wonder what the purpose of the oil is. I would like to use olive oil next time or leave out the oil all together, but I'd like to know what the ramifications might be. I'd hate to spend the money for the ingredients only to learn that the recipe was ruined because an ingredient was left out.

Quite healthy, I think. We enjoyed it. I wish I'd come up with a good side dish. We had low-fat cottage cheese and that just didn't do the trick. A salad with low-fat and/or low-cal dressing would have been better. My wife had two helpings and said she liked it, and I enjoyed it too. As recommended by other reviewers, I added a tablespoon of cornstarch, which was too much. The sauce became a little too thick. 1 1/2 teaspoons would be just about right.

The texture of this great recipe is perfect; crisp on the outside, a little soft on the inside. Do note: the cornmeal works wonders in holding the patties together. I used two eggs as many reviewers suggested and the final mix was more moist than seemed ideal. I expected the patties to fall apart in a mess in the skillet. Surprisingly, everything held together beautifully and I couldn't have been happier. My family didn't say anything but all seven patties were snarfed up quickly! The flavor mix is quite exotic for something as ostensibly basic as a tuna pattie. Great stuff, man.

This recipe perfectly pairs with Asian Tuna Patties, also found on allrecipes. I didn't have any Udon noodles or hot chile paste on hand. The chili paste would have added an awesome kick, no doubt. I used spaghetti, which was fine. As a side dish, this is five stars. I don't think I'd want to serve it as a main course; there just isn't enough sauce to make this a main course and of course no meat. I doubled the recipe and though there's enough sauce to cover the noodles adequately, it was slightly dry. Next time, I might consider adding a tad more chicken broth if there doesn't appear to be enough sauce to cover the noodles. This is easy to prepare and delicious.

The flavor of this soup is fine, but not great. It's unfair to refer to the soup as bland, but it needs "something." It surely must be healthy, which is a plus in my book. As others have written, it's a good base to build from but does need a little work.

Though quite sweet and heavily laden with ketchup, this sloppy joe recipe is awesome. My young adult son was very complimentary. Thanks, Laurie. It's a winner.

This is the first time I've used bread crumbs for chicken fried steak and it was pretty good. The recipe doesn't turn out a final result much different than other fried chicken recipes I've tried from allrecipes. The gravy seemed to have a little too much white pepper. It had too much of a bite.

Pretty good, though not like I remember from restaurants. This recipe has more sour cream than what I've had in twice baked potatoes before. The small potatoes were done after one hour but two slightly larger potatoes were not. Make sure you use a very sharp knife when cutting the tops off of the potatoes. A dull knife is likely to take the skin off before cutting through the potato. This is an very worthy side dish; good flavor.

Maybe it's common sense, but if you don't care for hoisin sauce and/or peanut butter, don't prepare this one. Those flavors are prominent and as such dominate the recipe. Otherwise, 1) As others recommend, use a sauce pan to mix the sauce. That makes certain the ingredients are mixed well and will keep it from clumping, 2) I used peanut butter with nuts, which tasted great and is not unusual for Asian cooking, 3) I used a lot of water in the sauce (didn't measure, but at least a cup) to thicken up the sauce. I thought it was way too thick as written. The water did not dilute the flavor at all, 4) I only had 1 tablespoon of sesame oil left, so I mixed it with peanut oil and it was a good choice. This recipe is so easy that I can imagine throwing it together for a snack or "different than the same ol'" quick lunch quite often. Strong, but good flavor if you like the main ingredients.

Slightly dry, but with the glaze and some butter, this recipe becomes moist and is very good. I recommended increasing the glaze by 50% to 100%. I increased the glaze by 50% and felt I could have used even more. My wife thought it was great.

This meatloaf recipe is awesome. It's moist and offers a real contrast in flavors--with the combination of the meat and the tang of the sauce. The sauce is especially good. I recommend increasing the sauce by 50% for dipping or adding to the sides of the meatloaf. At the hour mark--when adding the sauce--I removed the meatloaf from the 5X9 pan into a casserole dish, for appearances sake. I wish I had made enough sauce to cover the sides and ends of the meatloaf. It's the tang of the sauce that makes this recipe. My wife and son--both somewhat picky eaters--ate this and commented about how good it was. This is a keeper! Thanks, Delia.