This was delicious; and based on several other reviews, it seems to turn out great even with multiple ingredient substitutions. I made several adjustments due to lack of ingredients: 1) sprinkled eggplant with onion powder instead of garlic powder, 2) used feta cheese instead of ricotta, 4) sprinkled more mozzarella on the top as I ran out of parmasean, 5) used a whole 15 oz can of Zesty Italian spaghetti sauce instead of a plain pasta sauce & omitted the Italian seasonings. Actually, the amount of sauce required didn't seem like enough, and I was glad I decided to use the whole can. Of course, I decided to serve this dish over rotini pasta, so I needed the extra sauce or it would have been too dry. Next time, the only change I will make is to add another eggplant and possibly more spinach. These flavors were such a great combination, but I barely had enough eggplant to cover the bottom of the dish. My whole family is already asking for this one again, so it's definitely going into the recipe box.

This recipe was delicious and so easy! I had all ingredients on hand and didn't change a thing. Served the tagine over "Fruity Couscous Salad" (from this website), and the flavor combination was out of this world! Had no problems re-heating and got to enjoy the meal again the next day. This is a definite keeper in my recipe box.

This dish makes for a tasty brunch and is a great way to use up those extra garden zucchinis. I substituted shredded mozzarella cheese for the romano, added extra black pepper & a few dashes of salt, and used corn flakes instead of crackers for the topping. Instead of using pats of butter, I melted about 1/4 cup of butter and drizzled it over the top for more even distribution. We thoroughly enjoyed this dish hot, cold, and reheated the next day!

This recipe was quite tasty and authentic. I've made it twice now with only a few minor adjustments: 1 tsp chili powder for a bit more spice, 1 tsp garlic powder instead of cloves, and a handful of freshly chopped coriander. If you like it really spicy, you can also add a green chili or two. For the first round, I used slightly less cauliflower and added 1 large potato (cubed) to the mix. For the second round, I used potato & brocoli. Both variations tasted great! I mixed everything together in the batter and then dropped spoonfuls of mixture into the oil. (Note: Pakora is usually a small cluster of fried veggies, but if they don't stick together, don't worry. It doesn't affect the taste at all!) My cook time was about 10-15 minutes per batch, but I don't use a deep-fryer, so perhaps the deep-fryer is a bit quicker. For a more traditional dipping sauce, try a mint chutney, but if you prefer to keep it simple, ranch dressing & ketchup work great too! These tasty little treats WILL disappear quickly, so doubling the recipe is a good idea! I made a single batch this evening, and hubby & I polished off the entire plate! Makes a great appetizer or snack food, and once you get the hang of it, you can whip this up in no time at all!

This was surprisingly good and probably the easiest & quickest eggplant meal I've ever prepared! I followed the recipe per the instructions with just a few minor substitutions: microwaved 6-7 mins instead of 5 to get the centers soft (my slices may have been closer to 1" thick rather than 3/4"), used 2 tbsp butter instead of 1 tbsp margarine for frying/toasting, seasoned with onion powder, skipped the sliced onion topping, and didn't use any ketchup topping cuz it really didn't need it. The texture was a little soft for a "burger" but the flavor was right on - definitely better than a traditional veggie-burger. I'll likely be making this one again cuz it was such a healthy meal & so delicious!

This was delicious and very easy to make. I'm giving it 4 stars only because I had to make a few adjustments for my personal taste. For the sauce, I used 2-3 tbsp of red wine vinegar instead of 1/2 cup distilled white vinegar since no one in the family likes a strong vinegar flavor. I also added 2 tbsp of soy sauce to balance the sweetness. The sauce only took 5 minutes to make. Very easy! I quickly stir-fried some frozen "stir-fry" mixed veggies on the side (again about 5 minutes), and added the pineapple chunks to the sauce. The prep-time for the batter was about another five minutes, and frying the chicken (in 3 batches) took the most amount of time (maybe 30 minutes). This recipe is very easy to make, and on my first try, it took less than 1 hour. I used about 1/2 the chicken and 1/2 the batter but kept the sauce the same. If I increase the chicken amount in the future, I will certainly increase the amount of sauce. Everyone in my family loved this recipe! It's definitely restaurant quality, and I can't wait to make it again!

These were delicious and not hard to make. My minor improvisations included: cutting the cheese sticks in half (so my 8 became 16) and using plain bread crumbs with about 2 tsps mixed Italian seasoning. I also followed the advice of several reviewers: First, I combined the flour/starch mixture with the breadcrumbs. It was a huge time-saver and didn't seem to impact the end result. I also tried both double & triple coating and found that a double coat was sufficient for my taste. When the batter got a little clumpy, I simply moulded the clumps around the cheese for a slightly thicker coat. This part was a little messy, but other than that, it wasn't too bad. I coated all of the sticks before frying and set them aside on a plate. This turned out to be great advice because the frying really only takes about 30 seconds, and if you turn your back for too long, the sticks will burn. I did not have any problem with cheese leaking out, and the end result was truly restaurant quality. I will definitely make this recipe again!

I recently served this dish for a dinner party of 5, and everyone said it was restaurant quality. It's fantastic recipe both in flavor and in presentation. Personally, I don't like messing with meat mallets and toothpicks, so I simply cut pockets in the chicken breast halves and stuffed them with the feta mixture. It was delicious and a huge time saver! Next time I will increase the feta mixture because I ran out when I got to the last breast. I also had to increase the flour, salt & pepper mix (for the breading). I guess I must have been using larger chicken breasts that just took a bit more ingredients. Because several reviewers commented on the thin sauce, I used 2 tbsp flour for the sauce instead of just one. With the fully breaded chicken and the flour in the sauce, I had no problem with thickening, and it was the perfect consistency - although, I did end up simmering the dish about 30 minutes rather than 10 as suggested. My final improvise was to use an entire bag of fresh spinach (I imagine it must have been about 4 cups). It was not too much, and again, it was great in both flavor & presentation. I served over orzo, which was good, but I think I will try couscous next time. My family is already asking me to make this dish again!

Delicious!!! Followed all of Beezlys suggestions (sort reviews by "most helpful") and substituted plain yogurt for the sour cream, per Natalie's suggestion. Had to substitue veggie bullion for beef broth and used white grape juice instead of wine. The flavor was amazing and, as others suggested, I will probably use the sauce as a gravy in the future. Served over linguini, which was a little too heavy. Will definitely try egg noodles next time. Cut the recipe in half, but only got three servings out of it instead of the four I was expecting, so no leftovers for hubby & me :(

This was absolutely delicious! My Pakistani in-laws are quite picky when it comes to traditional food, but this one is a new favorite! I made the following adjustments: Added 1 tbsp butter to the peanut oil, used 4 tbsp butter rather than 2, substituted 1/2 tsp ground ginger powder & 3 cloves crushed garlic for ginger/garlic paste, omitted salt & pepper, added breast meat pieces, substituted whole milk for half & half, used 1 full tsp cayenne pepper for chicken, doubled cornstarch (but not water) to thicken sauce, and garnished with fresh, chopped corriander. The 5-minute prep time is unreasonable. It took me about 30 minutes to prep and 1 hour to cook (including 20 mins of simmering to let sauce thicken and white rice, which is best served with this dish). Also, this only served 3 adults in my family, so I highly recommend doubling it!

Based on the mixed reviews, I only used 1/4 cup of olives, but I just didn't think the flavor combination was a good one. Next time, I will omit the olives because everything else about this recipe was perfect!

The original recipe was quite bland for my taste so, on the second batch, I added approx. 1/2 tsp of salt, garlic powder, onion powder and black pepper to the batter. I shallow fried and flipped halfway through cooking. We dipped in ketchup, and everyone in the family gobbled it up! The next day, we made it again with both squash and potatoes. With the minor adjustments to the seasoning, this is a definite keeper!

Thanks Sandy! This recipe was everything you described! My only substitute was using butternut squash instead of spaghetti squash because that's what I had on hand. Everyone in the family loved it and so did some friends who stopped by for leftovers :) This is a definite keeper!

Excellent! I give it 5-stars, not because it's such an amazing dish (I mean, come on, it's just hot dogs & potatoes) but, it's so quick & easy and has so much potential for experimentation. I only had brats on hand, so I decided to stuff my mashed potatoes in the brats & poured mushroom gravy on top instead of cheese. My whole family loved it! I thought the name "sheep dogs" (as mentioned by another reviewer) was very clever for this dish. Next time I try this recipe, I may try Italian sausages with marinara & mozzarella topping (i.e. the "Italian Sheep Dog") or sour cream, bacos, green onion & shredded cheddar cheese (i.e. the "American Sheep Dog"). As for the brat . . . well, that'd be the German Sheep Dog :-) Just so many possibilities, and tons of fun for the kids too!

This is a great base recipe that could work for both chicken & beef stir fry. I used chicken & substituted 1-kg of frozen Asian veggies (thawed) for the bell pepper, onion & carrot. I also increased the following: soy sauce to 1/2 cup, garlic powder to 1 tbsp, and sage to 1/2 tsp. The blend of flavors was quite nice & subtle. At the last moment, I decided to add about 1 cup of peanuts - just for fun. The dish was perfect with white rice. I'll definitely experiment with this recipe again!

Very tasty! After reading other reviews, I added extra salt up front. I shredded the potatoes directly into the mixture, stirring frenquently so they wouldn't turn pink. I used xlarge eggs & small/medium sized potatoes. The consistency was perfect. When dropping the tblsps into the pan, it might seem a little runny, but don't let that fool you. Just press each patty flat, and it should cook up just fine. My husband is already asking when I'm going to make this one again!

A very strange cross between koftay & dahl that doesn't seem to hit the mark on either. My Pakistani family members called it "completely untraditional" and said it was something they'd never come across. Although the dish was edible, we didn't enjoy it because it simply didn't taste like traditional Pakistani food. Aside from this, I found the recipe itself to be rather imprecise. I had no idea what type of lentils to use, so I went with the brown ones. Two onions in the meat mixture was way too much, and I wasn't sure how much to set aside for the sauce as the recipe doesn't specify. After 1 hour of cooking on low heat, the lentils were still hard, and the sauce was still very soupy. I then covered the mix and continued to cook on medium heat for another full hour. At that point, the lentils were finally softening up, and the water was almost fully absorbed/evaporated. The total prep time for me was about 20 minutes, but the cook time was a full 2 hours. In the end, I gave it two stars because it was edible; but overall, this recipe totally missed the mark.

So easy & so delicious! I've made it three times now, and the whole family keeps asking for more. Each time, I've followed the recipe "as is" but added baby shrimp to the saute mix. The results never cease to amaze!

Before trying this recipe, I'd never had Mulligatawny soup and wasn't sure what to expect. I was a bit apprehensive when I saw how thick the mixture got after adding the flour but later realized there was nothing to worry about. This is the absolute best soup I've ever had! I followed the recipe "as is" except that I decided to double it since I wanted to use whole veggies (as opposed to 1/4 cups) and had lots of leftover rice from the day before. The recipe does not specify, but I used green apple, which added a fantastic punch to the flavor! This was so delicious and so easy. I can't wait to make it again!