This is an excellent recipe! I made a couple changes, but I think it would have tasted great as is. I crushed a couple cloves of garlic into the hot olive oil and sauteed it for about a minute, then added the zucchini and some white mushrooms I needed to use up. Definitely a keeper :).

Overall I think this is a decent recipe, just think I would enjoy it better with some changes. I added a couple cloves of garlic, crushed, into the oil before adding the onion. I think next time I will do as some fellow reviews have suggested and use canned fire roasted tomatoes & chicken stock. Probably cut back the pepper and thyme by a teaspoon each, maybe even replace the thyme with basil (or use fresh thyme). Also, I think I'll add the carrots when I put in the onions, so they will be a lot softer. Thank you for the recipe! :)

Absolutely delicious! I hadn't even heard of quince until a few days ago. I doubled the recipe and actually had enough sauce for 2 deep dish pies. I used Pillsbury pie crust and rubbed melted butter onto the top of the pie and generously sprinkled white sugar on it as well. The bake time was less for me, was ready about halfway through the 45 minute time. I highly recommend this recipe! Sweet/tart yumminess!

This was very good. My husband and kids ate it right up! The only changes I made were upping the 1/3 hash brown potatoes to 2/3 cup (I found 1/3 cup wasn't enough for a good layer) and I used pork sausage as it was half the price of the chicken. I think I will lessen the cook time down to 40 minutes next time, as 50 minutes in my oven overcooked it a bit. Thank you for a great recipe! :)

I liked the idea of this recipe, my taste buds just didn't agree with the avocado being a part of this salad. Next time I think I may omit it, at least personally since my husband liked it. The dressing fell a little flat for me and I think needed something more (maybe a little Dijon mustard?). Thank you as I like the salad mix itself and it was a hit with my husband :).

Pretty good recipe and simple, though I would suggest backing off on the sugar, maybe to 1/3 cup or maybe even 1/4 cup, and lessen the raisins to 2/3 of a cup. Also added several good shakes of cinnamon instead of a pinch and a couple shakes of nutmeg, which added a nice flavor overall. Thank you for a nice recipe for a busy mom :).

Very good use of acorn squash! I changed the recipe quite a bit according to what I had in the cupboard. I took 3 acorn squash I had been given, cut them in half & cleaned them, rubbed olive oil all over them, then place them cut side down on parchment paper on a baking sheet and roasted them for 45 minutes at 400 degrees in the oven. Then mashed them up for the recipe. I doubled the amount of curry and used olive oil instead of butter. Didn't use flour and sauteed the onions and celery with a bit of salt & pepper till mostly softened, then added the curry & dill and sauteed that for a couple of minutes to bring out the curry flavor. Also added a little of the chicken broth too keep veggies from burning. Didn't use the chicken bouillon and added the rest of the 14.5 oz can and the pinch of cayenne. Then added 10 oz of rice milk and let that come to a boil before added the roasted and mashed acorn squash. Added some more salt (Real Salt) and freshly ground pepper before pureeing it all in the blender. Put it all back in pot and added a little garlic powder with some more Real Salt and pepper. Turned out really well and not much left!

Pretty good recipe. I substituted the yellow squash with carrots, as I couldn't find any at the store. Used 1 tsp chili powder, 1 tsp cumin, 1 tbsp dried parsley and the rest of the spices as written. The veggies still turned out a bit crunchy, even after sauteing and cooking for 1 hour. Next time I may cook the veggies in oil for 10 minutes before adding the other ingredients. Also forgot the garlic, but still turned out fine. Thanks!

Good recipe, just made a few tweaks. I didn't bother rinsing the beans, just used the can and top to drain and reserved fluid. Didn't have curry, so used 4 tsps of cumin. Only had a little over 4 tbsps of fresh lemon juice to use, but I think 6 tbsp might have been a bit much. Only needed 1/4 cup reserved fluid from cans to make a nice consistency. Added a bit of salt, cayenne and freshly ground pepper. Delicious!!

Too bad we can't do half stars, because I would give this recipe 4 1/2. This is because I did make some changes. I proofed one packet of Hodgson Mill Active Dry Yeast in 1/4 cup water with 1/4 tsp of natural sugar (per instructions) for about 5-10 minutes. I warmed up the remaining 3/4 water to add later to the recipe. I put everything, with the exception of starting out with 1 1/2 flour, in the food processor and mixed thoroughly. Then I added another whole cup of flour gradually and pulsing it til it was mixed. That brings the total flour tally to 2 1/2 cups. I also put 1 tbsp of vital wheat gluten per 1 cup of unbleached flour. Then I kneaded the dough for about 8-10 minutes of a floured surface, adding a little more flour each time it got sticky. Put it in an oiled bowl covered with a damp cloth and stuck it in a warmed oven for 1 hour, then punched dough down and put it in a 9x5x3 loaf pan lined with parchment paper and covered it again and put it in warmed oven for 45 minutes (I would recommend sprinkling a little flour on top before covering it a second time as the dough will stick to the damp cloth). Then took loaf pan with dough out and let it rise another 15 minutes while I warmed up the oven to 350. Baked the loaf at 350 for 35 minutes as recommended by another reviewer. Let it cool on rack for 5-10 minutes then put in into a plastic bread bag so the heat would help keep the loaf soft. Husband and kids gave a big thumbs up!! Thank you!! :)

This is a pretty good recipe. The only change I may make next time is to either do 1 1/2 cups each of the whole wheat and unbleached flour, or do 2 cups unbleached and 1 cup whole wheat as suggested by another reviewer. Thank you for a yummy recipe! :)

Not bad. Definitely needs something more for my taste buds in the way of flavor. Didn't really like the frankfurters, I used turkey. I am thinking next time I will get a ham hock or two and make a nice broth from those, then add in the other ingredients. I used two carrots and I think next time I will use a little less peas (2 cups), add 2 cups of V8 and add some more spices (like parsley and perhaps some Jane's Crazy Mixed Up Salt). Overall my kids and Hubby really liked it and ate it up. Thank you for the recipe :).

I liked the idea of this salad and dressing, but the dressing was a little too tart for me. I ended up adding 2 tbsps honey to the mix to help take the edge off the tartness. Also, I would not recommend substituting dried thyme for the fresh. I think next time if I have only dried herbs to work with, I will use parsley.

Made this recipe as is and it was delicious! Both my children and my husband liked it. Good way to sneak in the veggies with little ones :).

Very good recipe! Only changes made were I replaced the walnuts with toffee covered peanuts (couldn't find honey roasted in bulk) and couldn't find cranberry vinaigrette, so got Girard's raspberry vinaigrette instead. Toffee peanuts made it a little sweet, so will probably go with unsalted roasted next time. Thanks! :)

This is an excellent recipe! Very tasty. Made the recipe as stated and it turned out great. I will likely need to lessen the cook time a little on my current stove/oven, as it is a 50's/60's model and runs hotter than the more modern electrics I've cooked with. Thank you for a delicious recipe! :)

These are delicious, especially if you add 1 tsp- 1/2 tbsp of dill or parsley to the mix. I made a couple changes to make this dairy free: used rice milk and olive oil instead of butter. With those changes, I would suggest upping the salt to 1/2 tsp to help with the flavor. Overall a successful conversion :). Thanks for the recipe!

This is a pretty good recipe. Could use more veggies, perhaps some asparagus and artichoke hearts. I laid down a bed of Jasmine rice and chopped up the chicken breasts and spread it over the rice before pouring the mushroom sauce over the whole thing. I didn't use the butter, probably tastes a bit better with it. Overall a good recipe :). Thanks! I also didn't use the flour and coat the chicken breasts before putting them in the pan, as suggested by two fellow reviewers, and it turned out just fine.

I made this recipe with canned white meat chicken and substituted dried cranberries for the celery and it was awesome! Since I only had a 5 oz can of chicken, scaled the recipe down to 1/4 of original..

This recipe was very good, though after reading through several comments I did make some adjustments before trying it out, such as: 1 1/2 lbs ground beef, 1/4 cup plain bread crumbs, 1/2 small/medium onion. Thankfully it came out very delicious and moist with those changes. Thank you for such a yummy recipe and thank you to those who left such helpful comments :).