Delicious!!! I doubled the recipe, no problem. I used half the heavy cream called for and 1/4 cup of butter. I used extra basil and chopped it before pureeing it. I paired this with Gruyere grilled cheese... it's a winner!

Very good. I made this using the evaporated milk and 1/4 cup butter. After I added the milk and simmered for a while, it looked like the milk had curdled--I'm not sure if others have experienced this? But, I continued with the recipe anyway, and it turned out pretty well. If you are making the light version of this recipe, as others have noted, the cayenne pepper and the salt should be decreased--I'd say 1 or 1.5 tsp salt and maybe 3/4 tsp cayenne pepper. I couldn't find tandoori masala in my supermarket, so I made a spice rub of 1 tbs lemon juice, 2 tsp cumin, 2 tsp paprika, 2 tsp garlic powder, shake of coriander, 1 tsp chili powder. The spice rub was pretty good, but I think it was too flavorful and overpowered the delicious sauce. So next time I'll either try to find tandoori masala or maybe take another reviewer's suggestion and season with curry powder.

AMAZING! I've never cooked quinoa before, but now I'm sold. My changes: 4 cloves of garlic and chicken broth (UPDATE: 2nd time I used slightly less than 1.5 cups, and it was less liquidy; UPDATE2: 3rd time I used 1 cup of quinoa and 1 can of 14.5oz chicken broth... that is the PERFECT PROPORTION!), no corn, 1 can black beans, slightly less than 1/2 cup cilantro. I made sure to rinse quinoa well before cooking. The only issue I had was that after 20 mins of simmering while covered, the quinoa wasn't fully cooked and there was liquid remaining. I uncovered, simmered for 5 more minutes, and the quinoa was still slightly wet, but it was delicious!

SOOOO delicious––and unbelievably moist!!! I used 4 bananas, but I think I could have used more to get an even stronger banana flavor. I wanted to make muffins, so I added 1 tsp baking powder to the dry mixture. I melted the butter in the microwave, then stirred in the brown sugar, and then creamed it using my immersion blender. After reading other reviews, I was careful to just "stir to moisten" the dry with the wet. It made 13 muffins (used 12-cup cupcake pan), and I baked them at 325 for 22 mins, then turned it up to 350 for 5 more mins. All the roommates loved them!

Delicious! Marinade changes: low-fat plain yogurt, 1 tsp garam masala instead of cinnamon, 1 tsp cayenne, a quick shake of salt, 4 boneless breasts. Then I broiled the chicken for 10 mins since I didn't have a grill. Then for the sauce: 2 cloves garlic, no jalapeño, shake of salt, shake chili powder, 1/4 tsp garam masala, shake of dried coriander, and 1 (15 ounce) can tomato sauce. I made the sauce and chicken in the slow cooker---it was good but it was way too thick and the chicken got that "slow-cooker" texture. So, I'd recommend not using the slow-cooker for this. The next day I added a little skim milk to the leftovers and then the consistency of the sauce was better, but the chicken still had a weird texture. I'm confident though that using the above proportions in a normal pot would have fantastic results, as the actual taste of the sauce was out of this world. Served it over basmati rice!

This was pretty good. I used frozen spinach, but I think it would be better with fresh, since the spinach was kind of dry by the end. And, I think if you're going to use frozen, you need 2 boxes of frozen spinach for the rest of the proportions of ingredients to work as written. I didn't use onion, since in Spain I don't remember them using any. I cooked the spinach in one pan. Then in another I put the garlic and olive oil with 2 slices of bread torn up into pieces. When the bread and garlic were golden brown, I took them out and ground it together with the a full tsp of cumin, more salt than called for, a pinch of cayenne pepper, and 2 tsps of paprika (paprika is key to make it authentic spanish!). Then I combined it all and let it heat through for a few minutes, mashing it together.

Fantastic!! Here were my modifications: I used 3 cups of cooked rotisserie chicken instead of turkey, 2 7 oz. cans of salsa verde, a little more cumin, 1.5 tsp oregano, 1/2 tsp of cinnamon instead of the full tsp (I was skeptical of the cinnamon - but it's a must-do!), and 1/4 tsp cayenne pepper. I used 1 can of cannellini and 1 can of great northern beans, and 1.5 oz chicken broth. I think the ratio of beans/broth/chicken was perfect this way. I bought chopped jalapeños instead of green chilis - so I used a couple teaspoons of the jalapeños. I let it simmer altogether for another 15 mins at the end. I used a potato masher to mash it all together for a few seconds instead of blending one of the cans of beans. Did not need to add cheese. Great!!

One of the most delicious meals I have ever made. I used pork shoulder, but the butcher told me you can use pork butt/ pork steak and it will be just as good and cheaper than a tenderloin. I put cooking spray on the sides of the slow cooker to keep the root beer from sticking and burning. Followed the recipe to a T! Cooked for about 7/8 hours. Shredded the pork, pulled out the bone, doused the meat in Sweet Baby Ray's BBQ Sauce (a MUST!), let it cook for another hour (well, admittedly I took a bite from the slow cooker every 2 mins because it was so delicious). Outrageous! Can't wait to make it again.

Very delicious, and this is coming from a non-fish eater. I used 2 halibut fillets weighing .5 lbs (I chose halibut over tilapia after reading that tilapia may actually be bad for you). I microwaved 3 cloves of garlic with 2 tbs butter. I cut the lemon juice down to 1.5 tbs. The garlic flavor was a little intense, so next time I'll only use 1/2 clove of garlic per fillet and I'll saute it first.

Flavor was not all I hoped it would be. I added a lot more of each spice, and it still did not taste like the lentil soup I ate in the middle east.

This was pretty good. I used 1 cup of light cream instead of heavy cream, 2 Wegmann's bags of pre-cut and cleaned leeks (16 oz), half the bacon called for, and 5 cups of low-sodium chicken broth. I think I needed a lot more broth... the result was more like mashed potatoes than a soup--delicious mashed potatoes, but mashed potatoes nonetheless. I added a bit of broth each time I re-heated the soup, and then the consistency was better. Next time I'll use the full amount of bacon and more broth.

SUPERB!!! I skipped the flour, as other reviewers did. For reviewers who though the sauce was too watery... you didn't let it reduce enough!! It should be like a GLAZE! I let it reduce for about 10 minutes, and the result was a thick, balsamic-y glaze. I felt like there wasn't enough glaze at the end though. So, I just threw in the same amounts of balsamic, broth, butter and a bit of thyme as called for in the recipe along with 1 clove of garlic and voila- I had more delicious tasting sauce. This is a keeper!

Delicious!!! I nixed the celery because I hate it... used 6ish cups of chicken broth instead of water, no spinach, added some cumin, used balsamic vinegar, and doubled the other spiced. And I did a little secret trick that my aunt recommended: I made some bacon and put 2 tbs of the bacon grease in the pot at the beginning and sauteed the onions in that! You can also add the bacon in... but I was so hungry that I ate the bacon :) Then I added a few tbs of oil later, but not 1/4 cup. Result? Absolutely delicious!

This is the best split pea recipe I've ever made. I usually use 1 cup of diced prosciuitto, skip the milk, and put in 5 cups of chicken broth and 2 cups of water. DELICIOUS!

Pretty delicious! I used 3 cloves garlic instead of 2, chicken broth instead of the water, 1 15 oz can of tomato sauce, 1 15 oz can petite diced tomatoes, and 1/2 lbs ditalini pasta. It came out perfect with those changes! Next time I might use 3.5 chicken broth and 2 water, but I'll see.

Incredible!! I doubled the recipe but only used 1 onion. I added a little extra of all the spices. I also added a pinch of cayenne pepper. DELICIOUS! Topping with cilantro is a must!

Delicious!! I used 4 cups of water instead of 3, a bit more marjoram, 1/4 tsp cayenne, and 1/2 package of 1/3 less fat cream cheese. And butter instead of margarine. It is sooo good! I might even use a little less cream cheese next time or a little less better.

This was okay at best. I doubled the garlic, halved the rosemary, covered it in foil, covered the chicken with chicken stock, and still it's only okay. I don't like the crunchy feeling of the rosemary leaves, so if I ever make it again, it will be with fresh rosemary. And, even though I used broth and foil, the chicken was very tough.

Delicious! I used 5 cloves of garlic, some thyme, and some dried parsley. I also used escarole instead of spinach - which was delish! And a bay leaf. I also used 32 oz of chicken broth instead of the water, but there was a little too much liquid - I'll try for 28 oz next time. So to soak up the extra broth, I added half a box of orzo noodles, uncooked, to the pot, and let it soak up the additional liquid. It came out more like a stew than a soup, but it was delicious! I will make it the same way next time!

So delicious! I used 1 can of crushed tomatoes and 1 little can of Rotel Diced Tomatoes and Green Chilis (which I use for everything!) and it was phenomenal. I added a bit of garlic powder and 1 tsp of sugar and 1 tsp of brown sugar to get rid of the bitterness. Even better the next day! I also forgot the jalapeño, but it was still great.