Put some fingerling potatoes, carrots, celery, 1/2 pound of sliced mushrooms, and some re-hydrated dehydrated onions on the bottom (had no real onions). I was pressed for time, so I cooked it on high for 5 hours. Turned out great. My husband loved it and he's a tough critic. He made a delicious gravy with the juices from the bottom.

I totally felt guilty making this for my family due to the amount of processed stuff in it, but it looked tasty and easy and it was--. I had no cream of chicken soup, so I used 2 cans of cream of mushroom instead. I didn't dice the chicken beforehand because I wasn't thinking straight but it didn't matter. I had no mushrooms and used 2 cups of peas- could have used more. I cut the cayanne down to 1/2 tsp and it was still slightly too spicy for my 4 and 6 year old. I will use 1/2 tsp of cayanne if I make this again. I also added an extra cup of water because my cocunut milk was looking really creamy. We had a lot of sauce left over. Will add another breast or 2 next time.

Made this with some day old silver salmon from the Kuskokwim river in western Alaska. I was short on olive oil and used a blend of olive and canola. Also didn't have red wine vinegar so I used a mix of white wine vinegar and red wine. Maybe it was the oil, but we did not care for it.

I'm giving this one 5 stars because it puffed, and the other one I tried didn't. I have no bread machine. I let yeast get foamy in warm water in the kitchen aide mixer. I let it rise for 45 min in 185 degree oven in kitchen-aid bowl. Punched down and rolled into circles and baked--didn't do a second rise. Preheated cake rack on oven rack-- next time will wash cake rack so old oil on it doesn't set off smoke detector. Let cool under a damp cloth on a cookie sheet.

This was OK. Definitely edible, but not great. My 4 year old would have nothing to do with it. We coaxed my 7 year old into eating by adding a dash of cinnamon. I spiced it with two tsp of red curry paste (could have used 3), salt and pepper. It was an interesting way to use up some leaks we had lying around, but I won't be making it again.

My pickiest kid liked this. I doubled the curry and coriander and omitted the red pepper. Salted and black peppered to taste at the table. For a family of 5, I will double the recipe next time.

I'm not quite sure what I got wrong. I was bringing this to a breakfast at work and it took so long to bake (probably almost twice as long) that I had to go to work, have my husband finish it, and go back home to get it a while later. With that said it was well enjoyed, thought seemed a bit too salty to me. I made some substitutions. Ham instead of sausage and 1 red bell pepper instead of the chili's. The grocery store was out of mushrooms. All in all very good, but took too long to bake.

yummy. My preschooler loved them.

I have made this repeatedly, and for company, and it's always great. I've never had green onions. I have subbed dried parsley and dried onion. I didn't want to part with my precious pine nuts, so I used chopped almonds on all occasions with great results.

Used instant mashed potatoes. Was way to salty but otherwise OK.

Made this once and it was OK, but easy. The second time I made it, I realized about 5 minutes before I left for work that I had no slit peas. Everything else was in the crockpot and ready to go. I brought a 1# bag of black-eyed peas to a boil, drained them, and threw them in there. Cooked on low x 8hrs. Used regular sausage, not smoked. I'm not a fan of black-eyed peas, but this was fine to me and my husband loved it--he's a tough critic.

I used this recipe for the meatballs because they had oatmeal instead of bread crumbs and I didn't have bread crumbs or old bread on hand. No trouble with them holding together. I made them as directed except skipped the sauce, just put them by themselves in a glass baking dish for the baking portion.

I messed these up. I tried to use oatmeal as a binder because I was out of breadcrumbs. I used brown basmati rice (maybe not sticky enough). I added 2 eggs because they were dry. They weren't very beany and ended up being more of a black bean fried rice which tasted OK but didn't fit the bill.

I tried to fry these, but they were very wet. The flavor was OK. I think I will bread them with cornmeal and try baking them for dinner (I only ended up cooking 1)

yummy, but too sweet. will cut the sugar in half next time.

This was easy, but really salty. It tasted decent, but really salty. Not sure it was much healthier than a processed meal from the freezer section, but almost as easy.

Tasty soup enjoyed by the whole family. Made it as written except without the soy sauce-like stuff as my husband generally dislikes soy sauce. Will make again.

I did not care for this. Maybe too soy saucy? Too salty.

I realized at the last minute that my quinoa was no good. It was flaked quinoa for making hot cereal. So I substituted 3/4 cup of barley, browned it with/after browning the onion/garlic & used 2 cups of vegetable stock and cooked for about 35 minutes before adding the corn. I still do not know what quinoa tastes like, but this recipe works well with barley.

This is always good. I double the sauce and mushrooms. Made it again last night and had to use red wine instead of white (had none and nearest liquor store is 400 miles away). It was still good.