This is a great recipe, but as others have noted it needs some help. I subbed pinto beans for the black beans, and I think the 2 cups it calls for is a typo, it should read 2 cans. Also, 1 tsp. liquid smoke is way too much, a 1/4 tsp. is enough. I rinsed and drained the beans, added 1/2 tsp. garlic salt, 1/2 tsp. cumin and 1/2 tsp. ancho chili pepper. I reserved 3/4 cup of the beans, then coarsely chopped the rest with my immersion blender. I added 1 cup vegetable broth, along with the rest of the ingredients, then let it cook down to a thick consistency. Tasted just like the real thing without the calories and fat. With changes it's a five star recipe and highly recommended!

I've made these several times, and everyone just raves about them. I've used creamy and crunchy peanut butter, and I think I like crunchy the best. I let the dough mix a full 5 minutes in my Kitchen Aid and the consistency was perfect. 9 minutes at 375 in my oven seems just about right. I only get 24 out of my batch, but I may be using a bigger cookie scoop. 5 stars and highly recommended!

I was looking for a carrot cake recipe to make for my dad for Father's day, and boy did I find one! I see why this recipe is so highly rated, it's so good. Followed the recipe to a tee, other than using half brown sugar and half white sugar (as others have shared), and pumpkin spice for the cinnamon. And, I left the nuts out of the frosting and just sprinkled them on top. The frosting is easier to spread that way. Five stars and highly recommended!

I followed the recipe exactly, and it was very good as written, but it was a little too sweet for my taste. Made it again and changed the honey to a 1/4 cup, the lime to a 1/3 cup, left the rest as written, and it was perfect, to me. This has a very unique taste, and is so much better than anything you can buy in the store. Five stars and highly recommended!

The first time I made this I followed the recipe to a tee, and it was very good, but it was too salty and had too much black pepper, to me. The second time I made it I cut the salt and black pepper to a 1/2 tsp. and changed the crushed red pepper flakes to 1/4 tsp. of ground chipotle chile pepper (has a smokey flavor to go with the heat). I will never buy store bought taco seasoning again. Thanks Bill. Five stars and highly recommended!

This is one of those rare recipes where the prep time is minimal and the payoff is maximum! I went by the recipe except I doubled the honey and the onion. Also, as others have noted the cooking time is a little off, mine took 55 minutes at 400º. This is truly a five star recipe and highly recommended!

This is a very tasty and unique salad, and has a nice color with the white rice, black beans and the different colors of green with the celery and herbs. As another reviewer suggested, it does need to sit a few hours to allow the flavors to meld. I used the recipe as written other than subbing Chipotle chile pepper for the Cayenne, and reducing the black pepper to 1/4 tsp. I also used Basmati white rice. Five stars and highly recommended!

This pizza is the bomb! Went by the recipe, but used my own dough and sauce, red onion instead of white and added sliced Roma tomatoes. I also substituted an Asiago/Romano blend for the mozzarella cheese. Baking time was 20 minutes at 400º, but my pizza was 14 inches, and pretty thick. If you're looking for a great veggie pizza, look no further, this is is. Five stars and highly recommended!

This makes an incredible loaf of bread! The color, texture and aroma is amazing. I followed the recipe to a tee, except I omitted the onions and egg wash, and used the sourdough starter recipe from the "King Arthur Flour" web site. Put everything in my KitchenAid, then let it knead for 5 minutes. I make bread a least once a week, and I've never seen a bread rise like this recipe does. This has become my favorite bread recipe. Baked it in my covered stone bread baker, then served it with a Minestrone soup. 5 stars and highly recommended!

This is a wonderful sauce, and the prep time is so quick and easy. But as others have noted it serves 2 or maybe 3, but not 5. Followed the recipe other than reducing the onion to 1/4 cup, tripled the garlic (you can never have too much garlic), added 1/8 cup red wine and 1 tbs of chopped black olives. I pureed it with my stick blender, then served it over angel-hair pasta. 5 stars and highly recommended!

I really liked this dish, and while others have said it was too lemony, I didn't think so at all. Followed the recipe to a tee, other than adding 1/2 tsp. of garlic salt and 1/4 tsp. of lemon pepper. This sauce goes good with green beans too, but I think I like it better with the broccoli. 5 stars and highly recommended!

These are so good, but as others have noted the cooking time is way off. Mine had to bake a total of 1 hour and 15 minutes at 400 degrees to get them done, but it was worth the wait. I followed the recipe except I increased the garlic to 1 tbs., used garlic salt in place of salt, added 1/2 tsp. of lemon pepper and 1 tbs. of fresh rosemary which pairs nicely with the lemon juice, to me. A 5 star recipe that is highly recommended!!!

Being a vegetarian, this recipe appealed to me the minute I saw it, and I'm glad it did, because it is so good. I followed the recipe exactly other than using white rice for the brown (and only 1 cup), increasing the picante sauce to 1/2 cup and using the "Red Enchilada Sauce" from this site in place of the salsa. Even my non-vegetarian wife raved about how good it was. 5 stars and highly recommended!!!

The prep time for this dish is so quick and easy, and tastes much better than what you can buy in a can or at a deli. I cut the brown sugar to 1/4 cup as other reviewers suggested, and it was still too sweet, to me. My wife, however, said they were the best baked beans she ever had. Didn't use the bacon and increased the worcestershire sauce to 1 tbs. Also added 1/4 tsp. red pepper flakes for a little kick, and 1/2 tsp. liquid smoke. A 5 star dish that is highly recommended!

I've never been a big fan of desserts, but this is very good. It has just the right balance of sweet and tart, and produces a light, moist cake. I cut the recipe in half (just my wife and I), used fresh lemon juice for the lemon extract, buttermilk for the milk and baked it in a 6 inch bundt pan. I adjusted the recipe for the glaze to: 3/4 cup powdered sugar, 3 tbs. butter, 2 tbs. milk, 2 tsp. lemon juice, 1 tsp. lemon zest and 1/2 tsp. vanilla extract. Also, since I cut the recipe in half and baked it in a 6 inch bundt pan, my cake was done in 40 minutes. A wonderful cake, once you adjust the glaze. 5 stars and highly recommended!

This is so good, and I don't even like mac & cheese! I made it for my wife, and she went wild over it. She said it tasted like a gourmet version of the box kind. I did follow other reviewers advice and added 1/2 of milk to keep it from being too dry. I also left off the bread-crumb topping, replacing it with more shredded cheese, but other than that I followed the recipe to a tee. A 5 star recipe that is highly recommended!

This is a very good soup and easy to make. I cut the amount of pasta to 1/2 lb. as other reviewers suggested, but even that was too much, next time I'll use 1/3 lb. I substituted veggie stock for the water and a 15 oz can of petite diced tomatoes and 15 oz. can of tomato sauce in place of the 29 oz. can of tomato sauce. I also simmered it with the lid on to keep it from getting too thick (which it tends to do once you add the pasta). Served it with a loaf of "Italian Herb Bread I" from this site, and it was to die for! 5 stars and highly recommended!

This is a wonderful recipe, easy to make, and so very colorful. I was a little leery about the sugar, but it works well, just adding a hint of sweetness to the recipe. I've made it with both fresh basil and dried, and fresh works best. Don't cook the tomatoes too long or they get mushy; about 2 or 3 minutes. A 5 star recipe that is highly recommended!

This is a very good soup. I followed the recipe to a tee except for cutting the mushrooms back to 1/2 pound and using vegetable stock instead of water. I also added 2 tea. of dried chives, 1 tea. of minced garlic and 1/4 cup instant potato flakes at the end to thicken it a little more. This makes a wonderful, rich, thick soup that is even tastier the next day. A 5 star recipe that is highly recommended!

The first time I made this it tasted like a zucchini pound cake! I never knew packaged cornbread mix had sugar in it. Why would anybody do that? The next time I made it using a mix that didn't have sugar in it (Shawnee Mills) and it was great! Added a teaspoon of dried basil and a teaspoon of minced garlic. I also covered the dish with aluminum foil, baked for 45 minutes, then removed the foil and baked for 15 minutes more. A 5 star recipe that is highly recommended once you get rid of the sugar!