Very, very nice! If you want to spice it up just a bit, try adding about a quarter cup of chopped, crystalized ginger (the dry kind, not the kind in syrup) to the filling. I mix it in, but you could also just sprinkle it over the filling before you roll the cake up (but it is a little sticky this way). Because I REALLY like ginger, I also add about 1/4 tsp of dried ginger to the cake batter - I know is doesn't seem like it would make much of a difference, but it just adds that little bit "extra". Have a happy Thanksgiving all you wonderful cooks out there!

Very tasty, but as other reviewers have said, very watery. I only used 1/2 c broth, but I think next time I would leave that out, and only add it if it looked dry towards the end of the cooking time (like when adding the shrimp). The flavor also seemed a little "flat" - next time I will use 3 tsp Cajun seasoning to see if that resolves the issue (it was plenty spicy, just missed a little "oomph"). I used boneless thighs, as it seems to me that they tend to do better with the longer cooking times required when using the slow cooker; I added uncooked shrimp at 7 hours and turned the heat to warm, and even then, the chicken was a little overdone to my taste (something to do with the texture), so next time will add the shrimp and turn to low at 6 1/2 hours. I used Creole Seasoning (from this site), served the jambalaya over rice, and served Homestead Cornbread (also from this site) alongside, with fresh fruit as the salad. Very nice on a rainy, blustery evening.

I'm giving this a 3 because I had to doctor it a bit to try to get it flavorful enough for us, and it was still sort of bland. I sauteed garlic and hot pepper flakes in olive oil, then added the shrimp, artichokes and tomatoes, and scallops at the end so they wouldn't get too tough. I then removed the fish and vegies from the pan and added fat-free half and half, and cornstarch mixed with a touch of water. When this had started to thicken, I added the fish and vegie mixture back to the pan with the cheese and olives. I mixed in the pasta to absorb some of the sauce, and served with additional cheese. I am sure that whole cream would have added "something", but I am not sure it would have been worth the extra calories and fat. This is a great starting point, but I will have to play around with the recipe to get it to where there is enough "oomph!" to suit our tastes - I'll get back to you with the results! Thanks for a good starting point -

OMG! This has got to be one of the easiest, tastiest soups I have ever made! I did make some changes, but I would not even have thought of the starting point if it had not been for this recipe! Like a few other reviewers, I sauteed about 1/2 small onion, diced, and about 2 tsp chopped garlic. I used chicken stock, because that is what I had, and made sure to rinse the beans thoroughly before adding to the pan. The salsa I had on hand was quite mild, so I added about 1/8 tsp chipotle pepper powder with the cumin. We like really chunky soup, so instead of using the immersion blender, which I thought I would do at first, I just used the potato masher to get the consistency I wanted (less splatter, too!). For a change, you could add some fresh or frozen corn, some shredded, cooked chicken (or both), but it is great without, too. Thanks for a great, easy recipe!

This was darn close to Grandma's recipe! The original recipe appeared to have way too much sugar and oil (Grandma's was not oily at all), so I used the suggestion of another reviewer's recipe and used 1/3 c. each of oil, sugar, and vinegar. The final result was close, but just did not have the "zing" that Grandma's did, so I will play around with this and increase the sugar and vinegar a bit to see if I can capture the taste of Grandma's. Thanks for a great starting point!

I'm giving this a 5 even though I did make some changes, because it would have been good without the changes. I made this basically as directed, but as there were going to be several vegetarians at the potluck, I made this w/o the bacon and added about a tsp of liquid smoke (hickory flavor) to add the smoky flavor. Also used one can each: baked beans (vegetarian), black, pinto, white, garbanzo, kidney, butter; homemade barbeque sauce instead of the catsup; and added about 1/3 cup of bourbon (just because I was in the mood!). Dumped everything into the slow cooker around noon, and cooked on high for an hour, then on low until dinner (about 6 hours total). We did not notice any crunch from beans or onion, but neither was it terribly mushy. Wonderful addition to our holiday picnic potluck - thanks!

I tweaked this just a bit to help decrease the fat and calories: did not use butter when browning the first side, and instead of mixing the blue cheese into softened butter, I used low-fat mayo (I'm sure you could even use non-fat, but low-fat is what I had); you just need to make sure the cheese is finely crumbled so that it mixes in well with the mayo. I also used pecans, and mixed them into the spread (but if making the spread ahead of time, would not do this until right before using). And I added just a dash of cayenne to make the flavors pop! I like to serve these with a salad of baby mixed greens with pears, pecans, and goat or feta cheese, with the Maple Balsamic dressing from this site. Yummm - better than a 5-star restaurant!

Scrumptious! I don't do a lot of baking anymore, but I had some over-ripe bananas and was looking for something different from the old banana bread standby. What a delicious cake! I probably used a little more banana than was called for, did not add the nuts (allergies in the family), and added a generous tsp of cinnamon (yummm). A wonderful finish to our Sunday dinner - thanks for the recipe.

Very good flavor, but a little bland (read: not spicy) as we thought it would be. I served this with the Korean cucumber salad, also from this site, which we found much spicier that we expected. Will use the excess red pepper from the salad to kick up the heat level of the beef next time!

Other than being much hotter than we expected, this had a wonderful flavor. Based on other reviews, I had used a generous 1/4t.- scant 1/2t., but next time will use a scant 1/4 t. We like spicy, and maybe it is a factor of not having had a lot of experience with Korean food, but we had this with the bulgogi from this site, and I think we were expecting the meat to be spicier and the cucumber more cooling! Will add the excess red pepper flakes from this salad to the meat next time!

Yum! This got two thumbs up last night!I did make a couple changes - first off, my hubby is allergic to peanuts (peanut butter, peanut oil, etc)so I substituted cashew butter. Also sauteed 1/2 small onion, diced, before adding the other ingredients (next time might add a clove of garlic, minced, too);finally, I used 2 cans of garbanzos, because I didn't have the chile beans. This is a keeper - as others have said, don't be scared off by the ingredient list - it all comes together beautifully!

Wonderful flavor! I also did not have miso paste, but took the suggestion of another reviewer to use wasabi - I used a generous 1/4 t. for half the recipe. My husband's (unsolicited) comment (and he usually doesn't say anything unless I ask)was "wonderful flavor". Will keep these in the rotation.

I did not bread and fry the chicken (neither my husband nor I like breaded food) - I stir-fried it after marinating it (in canola oil with just a touch of sesame oil). Also added more ginger than called for (just because we really like fresh ginger), as well as double the red pepper flakes. The combination of the extra ginger and red pepper flakes with the orange was superb - at least to our liking. This is one of those recipes that you could tinker with each time you make it, and come up with a slightly different and wonderful tasting dish each time. Thanks for the newest addition to the recipe box!

We had this for dinner last night, and later I heard my son tell his girlfriend "it was awesome"! I rated it a 4, as I did make a couple small changes- my body and fried food do not get along, so I did this as a stir fry, after coating the beef strips with the corn starch and letting them sit for about 10 minutes, as suggested by another reviewer. Also added 1/2 t. red pepper flakes and 1/2 t. Sriracha sauce to the sauce to give it a little "kick" as my family likes things spicy. (I may have added a tad more ginger than called for, just because that's how much I got from the segment of ginger root I chopped, but I love ginger and I wasn't about to throw it away!) Thanks for another great recipe - it will be part of the rotation.

Yum! We had this for dinner tonight. I made it according to the recipe, except for the water chestnuts (didn't have any in the pantry, and didn't want to go to the store!) and used slivered almonds instead of the sunflower seeds and pine nuts (toasted w/o the butter). I added the dressing right before serving, as one reviewer suggested, but I think I will add it earlier next time, and just toss the salad frequently so the dressing will permeate the greens (but will add the nuts and noodles right before serving to keep the "crunch".) Thanks for the newest addition to the rotation!

Really good starting point. I made this exactly as written, except I did not add the chicken, as I was serving this with the Asian Chicken Noodle Salad (also from this site). It was neither hot nor sour enough for us - will increase the hot pepper flakes and vinegar next time. I also used homemade chicken stock, which is salt-free, and even though we really tend to make our foods low-salt, due to health reasons, I think I will increase the soy sauce to open up the taste buds a bit (maybe an extra tablespoon). Thanks for the recipe - I will definitely keep this as a starting point for many future meals, as hot and sour soup is one of our favorites, and now we won't have to go to our favorite Chinese restaurant to have it!

I made this with the leftover corned beef from St Paddy's Day last Tuesday - good way to use those left-overs, after you have had them a couple nights already. Used the "Russian Style Creamy Dressing" from this site, and toasted the bread cubes before-hand. Made a layer of bread cubes, saurkraut, beef, dressing, and second layer of cubes. Added the cheese after the first 20 minutes of cooking. I love reuben sandwiches, but now I love this even better - don't have to worry about it falling apart when you try to eat it, and it seemed a little less fatty, since no butter/margarine was used to grill the sandwich. Thanks for another great addition to the recipe box!

I made this to make a reuben casserole; as I am not real familiar with Russian dressings, I thought this was very good - sweet, tart, creamy- without being overpowering. I made this as written, except used non-fat half and half instead of the cream. Added to the collection.

If I could rate this a 4 1/2 I would - made it for dinner tonight, and it IS a keeper! The lower rating is just because I followed some other reviewer's suggestions to: coat the chicken strips with flour, slightly brown them, remove them from the pan; add the sauce ingredients and cook until they come to a boil for a minute or two, then turned the heat down and added the chicken to finish cooking and thicken the sauce a bit. While it really wasn't "sticky", the sauce did thicken nicely. I did add about 1/2 cup water, initially because there just didn't seem to be enough sauce, but I think it helped to keep the sauce from being too salty, as well. I did use only 1 T. hot sauce, but added 1/2 t. red pepper flakes, just because I don't like the vinegary taste of bottled hot sauce. Thanks for a wonderful, quick and easy recipe! (With a little night-before prep, you could have dinner in the time it takes to cook the rice.) I served this with sticky rice, steamed asparagus, and fresh fruit; I also sliced a couple of green onions to sprinkle over the top. It is now in my dinner rotation.

What a versatile recipe - a wonderful foundation on which to base lots of different marinades! I made 1/2 recipe of this for the first time on Sunday, and have made two meals: one was chicken breasts with extra garlic and oregano for an italian-style menu, and the second time a flank steak with srichacha sauce and ginger that I grilled and added to noodles and stir-fried vegies to make a noodle bowl (boiled the left-over marinade for the sauce). Both were excellent. I think I will do as one reviewer suggested and make a full batch of this and keep in the 'frig so I always have a base. Thanks for a great starting point for lots of weekday meals!