Mmmm, better than my regular steel cut oats!

Sorry JBUCK123 - 3 stars for you - 5 stars for me. I changed this so much it isn't the same recipe - BUT I'll give you credit because I used your recipe as the basis for mine. I started by rinsing the Quinoa a couple of times and then soaking it while I fried 1/2 onion with garlic in olive oil and when it was brown added about 1/4 cup of white wine (allowing for the alcohol to burn off), then added carrots, chicken broth and the quinoa. Before serving I added the walnuts. NO bitter taste. This is the first time making and eating Quinoa - thanks for getting me started and achieving 5* results.

Yum! I'm not big on lemon flavor....but this was nice - with a hint of lemon. I had a couple of alterations - like deglazing the pan with the wine after frying the chicken and then making the sauce....and I didn't add the corn starch - I'd rather the flour from the chicken thicken the sauce. This was really good, I'm looking forward to leftovers when the flavors meld.

You have to be open minded with this recipe, because the finished product has a distinct texture, that isn't cake or pie. I'm trying to eat "heart healthy" so the low sugar - high protein is great. I did alter a bit - I used 1/2 cup splenda brown sugar blend - and I found it a bit too sweet. Also, instead of pumpkin pie spice used 1 tsp cinnamon, 1/2 tsp ginger and 1/4 tsp cloves - plenty spicy, not bland at all. I did notice there was no salt and I added 1/2 tsp to balance the flavors. Oh, and maple sugar? Ended up using maple syrup instead. I don't know whether I'd make it again - unless if needed for gluten free dessert. There's just this after tast when you cook splenda that I don't care for.

Too Salty! I should have trusted my instincts on this one...next time, and there will be a next time, I will taste the broth (I made 2 1/2 cups of "better than boullion" instead of using canned) and dilute it a bit. It took more than an hour for the liquid to be absorbed completely, and I skipped the basil - too overpowering for the flavors, and sprinkled it with parmesan cheese. I love the texture of barley and the result was good - it would have been better if the sodium was lower.

I used 2 lbs of shrimp, and less mustard (as recommended), but next time I would put in at least 2 tbsp - it was a little bland. I squeezed the lemon juice on just prior to serving rather than marinating it in it (due to "cooking" the shrimp with the citrus). Great.

I added a step of pan frying the burgers first, then grilling them on our bbq (with lots of pam) to prevent them from breaking apart. It worked. I added a splash of worstershire, soy sauce, ketchup and mustard, and skipped the parsley. They were awesome!

This ended up being great after I diluted the soup 3 times while cooking the pasta. It's a BIG MISTAKE to use concentrated broth in this recipe - it makes it TOO salty - especially with parmesan cheese. I skipped the basil and reduced the butter by half. I didn't find it too dry - because I added water while it was cooking to ensure the pasta was cooked. The finished result was *****.

My husband loved this - (5*) I thought it was average (3*). The pork was really good - I thought the sauce too mustardy (sorry - I know it's a dijon sauce). I sauted yellow onions first and then added 1/2 can chicken broth (reduced it), then added the cream. After cooking the pork I deglazed the pan with 1/2 c white wine, and added it to the sauce. I think it needed a spice - maybe a sprinkle of tarragon? I plan to make it again - see if I can jazz it up a bit.....

Yum,yum,yum. I fried onions and mushrooms with the garlic before adding the broth and tomatoes. I doubled the cream but not the broth. For the chicken, I pounded chicken tenders and fried them with crushed garlic in olive oil for a bit more flavor. Deglazing the pan was a waste of time, since there wasn't much brown - I'd skip this step next time. I think the basil was a bit overpowering and would leave it out too. This is definately restaurant quality and painfully easy to make - I'm looking forward to serving this to dinner guests!

Ok - I found it a little sweet due to the nuts (I used pine nuts). Next time I'd use walnuts. I had this weird bitter taste in my mouth after eating for about 5 days after I made this. I googled bitter taste after eating - and it was because of the pine nuts! I'd like to try it on white pizza - I made this for a chicken recipe - this was by far the better part of that recipe!

These were just average, and too much effort for the end result. The chicken was on the dry side. We thought it needed a light pesto cream sauce to go on top - that would have completely made the recipe. I have to say I hate stuffed chicken recipes - my rolls NEVER look like the picture and the filling ALWAYS seeps out. I topped mine with more pesto and another slice of cheese before serving - still needed a sauce.

4*'s because I only made the sauce. (5*'s for the sauce). I also didn't follow the directions for the sauce, but kept the ingrediants as called for, except for reducing the wine to 1/2. I pan fried chicken breasts (pounded and breaded with crumbs/Parmesan cheese)then deglazed the pan with the wine. I had previously fried the onions,garlic, and mushrooms, and then added all the liquid. I put the artichokes in very last. Like others, my sauce didn't thicken, but it tasted wonderful.

Mmmmmmmmmmmm. I added a bit of salt to the lentils while they were cooking (which were excellent to eat just flavored with the bay leaf). When I put together the salad dressing I was out of thyme (ha-ha), so I ended up using 1/2 oregano and 1/2 marjoram, and sliced the garlic (to remove later). This was REALLY good. I needed a side for Tikka Masala - this went really well. Thanks!

Mmmmm, the falafel were yummy. I'm at a loss as to how anyone could screw this recipe up. I browned them first and then baked them for an extra 10 minutes - so they weren't raw inside. I ended up with 20 and served them as a side dish with greek salad and souvlaki. As for the cucumber sauce (tzatziki) - it really needs a clove of garlic squeezed into it.

First - you don't need salt! The soup and tomatoes are PLENTY salty! I strayed from the recipe a bit, used less water, and less basil (1/4 tsp), 2 cloves of fresh crushed garlic, 1/2 can of tomato sauce AND cut up stip steak (cheaper than hamburger or stew meat - go figure). Also I added veggies (green beans and carrots) BUT we all decided that the meat/barley/onion/celery combo was the truest of flavors and would skip adding any veggies other than mushrooms.

I'd rate this recipe a ***** for taste - I had to alter it so much it's not really the same recipe. We love Boston Cream Pie - but I don't like the fake rum flavor of the store bought kind. My changes give a light rum flavor not the fake. Soooo, what I did was to use a yellow cake mix (with 1/2 c rum, 1/2 c water & 1/2 c oil, 4 eggs and 3 3/4 oz package of vanilla instant pudding). Then after that was baked, cut the cake to make 2 layers rather than one. Doubled the custard recipe to fill 2 layers (had to use more corn starch to thicken it) and then glazed it with the original chocolate recipe. Now that is a ***** Boston Cream Pie. I didn't find this recipe too difficult to make and I have tried the boxed one - ewww it wasn't very nice. This is awesome compared to the store made or boxed version.

This recipe was better as leftovers when the flavors were able to meld. I used 15 cloves of garlic, chopped apricots/apples/cranberries, and hardly any rosemary (it's just too overpowering). This recipe has great potential. I will make it again - but I highly recommend skipping the apricots, and shredding the apple and double the roasted garlic.

The flavor was excellent - I didn't know how moist I should leave the spinach and squeezed a lot of the water out. So it was a bit dry - next time I'll keep the spinach moist, and see if the results are better.

I followed the advice given by others and poached raw chicken breasts in chicken broth (rather than water), a 12 oz can of tomatoes, 1/2 can of hot enchilada sauce and 2 cans of the green chilies. I was concerned that it was going to be too "soupy" but shredding the chicken absorbed lots of the liquid. The black beans was also a great suggestion by the other reviewers. I added shredded cheese to each bowl before serving and made my own tortilla strips. It ended being a really good hearty meal that everyone enjoyed.