Great job, "What A Dish!" Really wonderful! The kids loved them. I was out of applesauce, but pear-strawberry baby food worked perfectly. I bet other fruit purees would be worth trying! I also doubled the vanilla, and light olive oil was an indetectable stand-in for canola. Serving size is off, though: 5 of my young kids inhaled the single recipe, and I had to whip up another batch. Serving size is three at the most. Final note: I needed to GENEROUSLY oil my "non-stick" Belgian waffle iron; cooking spray on my iron is not enough =)

This was a nice simple soup, and the spinach was surprisingly delicious. Doubling the recipe, I used a bag of cut frozen spinach, and color wasn't an issue with my tri-colored dry cheese tortellini. I was skeptical of the basil and garlic powder, but it was fine. However, I'd suggest low-sodium broth, as it got salty at the end (the tortellini?), as well as adding more broth. Still, something seemed to be needed, so I brought to the table hot sauce, lemon, parmesan, cream...trying to discover the missing ingredient. Parmesan was great, as was the TJoe's hot sauce and lemon, but the real winner, surprisingly, was my 10-year-old's addition of lemon pepper! To my amazement, it really worked (Lawry's brand anyway...)!

Absolutely the most addicting dip ever! I was skeptical that the ingredients would taste well together, and nothing more should be added (like bacon). Well, I used fresh parmesan, and it was perfect, better than cheddar. I tried adding bacon and it detracted from the taste. The dip was not mild, but not tearfully spicy either, so if you need it REALLY hot, doubling the jalepenos would suit you. I HIGHLY RECOMMEND using panko (Kikkoman makes a grocery-store version) crumbs on top of the parmesan (10/08 UPDATE TIP!!! MIX the 1/2 cup panko crumbs WITH your FRESH grated parmesan and sprinkle the mixture atop. It comes out SO crispy and golden, and prevents the cheese melting into a hard crust you can't scoop through. Perfect, perfect!); and you'll bake up a beautiful golden, crunchy coating -- that "deep-fried" taste! Do bake in the oven. Last but not least, the large crowds that have devoured this agree that the best DIPPER is TOASTED FRENCH BREAD slices (place on pan under the broiler for a couple *careful* minutes per side), distantly followed by butter crackers. Tortilla chips are the least favorite, and sourdough bread (my usual favorite) seemed too sharp to accentuate the dip. Hope that helps any questions YOU might have! =)

Delicious. I wish I'd have added bread crumbs per other reviews, as the topping runs off. Next time I will also add some garlic powder, as well as some cayenne. Far from having TOO much lemon, we loved it with EXTRA squeezed on!

I have to use considerable self control when eating these! This is my all-time favorite meatless recipe. I see no need to pre-cook the yams; you don't want a mushy cake. DO brown very well (just don't burn them like I keep doing); the thinner you make them, the easier. It seems that the lack of flavor noted by others comes from UNDERCOOKING the patties. **And here is how I ADORE the sour cream topping: leave out the jalapeno, add a generous sprinkling of salt and extra lime juice, as well as some of the lime ZEST! and garnish with, or mix in, chopped cilantro. No blandness here. Hard not to sound like "What About Bob" at the dinner table :)

This must be what they call "comfort food", as it appeals to a wide variety of palates and is hard to stop eating! Our friends and all our kids loved it! I did NOT add the salt. I used a package of FRESH mushrooms and added a shallot and sauteed together until soft. I liked it with sherry in the sauce as well as plain. I did feel adding chicken BROTH was important as I wanted the noodles to be creamy. I mixed the sauce and noodles together. Finally, for a bit of zip the next day I added a small splash of Italian dressing to the leftovers before reheating with milk, and this addition, while changing the flavor, made it SPECTACULAR. Highly recommended if you find this too bland.

Very good...our friends, some of whom had never had gingerbread, and all our kids couldn't stop eating it. We added 3/4 cup applesauce and it came out quite light and cakey. Next time I will leave it out as I prefer dense gingerbread. An 11x7 pan and doubling the spices was perfect, and i am going to add some other spices next time for a more complex taste.

Unquestionably better than plain pumpkin pie. The taste of this "crust" is worth the calories! I used 1/2 tsp. salt (some recipes call for 1 tsp.) and added 1 tsp. ginger to make it taste like my favorite pumpkin pie. One-and-a-half cups sugar was what I used. I plan to increase next time the cinnamon to 3 tsp for more "oomph". The pecans--amazing!

Thanks, all of you, for sharing your creative ideas for this muffin! Mine came out great, and I substituted applesauce/yogurt for the butter, and whole wheat flour and flax seed meal for the white flour. The taste didn't suffer at all. Next time, however, I am going to use some extra-virgin coconut oil for part of the fat...the combination is incredible!

I was certain I'd forgotten an ingredient in this, but I hadn't. It was SO bland! It was salvaged, however, with the addition of 1/2 tsp. garlic powder, 1/4 tsp. oregano, some lime juice, salsa (mixed in), and cayenne. Also some cilantro. Then it was ok!

I have made these several times to rave reviews. I like these best with ALL (light) brown sugar. Don't overcrowd in pan--a 9 x 13 GREASED or lined pan is great--the more exposed surface area, the crunchier it gets. I also cooked about FORTY minutes, until it looked browned. Note *** When making in advance, it is best to keep the sauce separate from the filled enchiladas until 30 minutes before baking. I let one batch sit way too long and the cooked tortillas were tough. ALSO, there are different thicknesses of tortillas depending on brand. Textures vary also: some brands are tough and gummy due to all the dough conditioners and additives (read the label!). This, as well as the brand of pie filling, may account for the varied results (don't skimp--make or buy a quality filling that says "more fruit" if you can). I have been using thicker tortillas, but am curious how thinner ones would work.

We were happy with these! Nice and fluffy, even with whole wheat flour. However, I felt there was WAY too much salt; they TASTED overly salty, so I will halve the salt next time. For that restaurant taste we increased the sugar to 1 heaping Tbsp. and added 1 tsp. vanilla. Don't overmix the egg white into the batter; leave some fluffs. Serving size seems to be right on--I could only eat three, as they seem quite substantial. Oh--these do turn out thick, so you may want to increase the milk by a half cup or so.

My husband lamented the lengthy prep of this dish (I tripled the recipe AND used fresh herbs, involving him in three trips to the garden: "more, honey, more than that, please!) but, in the end, he proclaimed unceasingly that THIS must be our new traditional stuffing. So, since I will be making this another year :P, here are my notes: 1)Stick with Golden Delicious, not Granny Smith-- the recipe needs a sweet, not another tart component, 2)When using fresh herbs, triple the amounts when substituting for dried. Save brain cells by tripling the handy-dandy "servings" button to "30", and the herb amounts will be listed for you. (Just don't forget to change it back for your other ingredients!) 3) I halved the butter, and it was perfect. Perhaps using mostly sage pork sausage made it greasier than turkey sausage would have. 4)LEFTOVERS IDEA!!! This would make an excellent accompaniment to pork. I plan to place chops, swiss cheese and the leftover stuffing into the slow cooker for our guests tomorrow.

I love sherry in tetrazzini and stroganoff, but not this. I added it bit by bit, and wish I stopped at 2 Tbsp. or left it out. I doubled the lemon juice. I think this recipe has promise, but can't figure out what it needs. Green pepper, like jalapeno jelly? I am going to experiment further, and definitely add less water and more jalapenos.

This was delicious, but missed five stars because of the excess water in the recipe. I will reduce water to 1 cup and it should be perfect! This will be the recipe I use.

Tres Fantastique! Fighting nearly broke out over the last serving. This was an elegant dish with the (wide, thin, long) pappardelle noodles I used. Great meal to take to someone as it can be baked at the recipient's house. I did, however, make and recommend these changes and tips: 1) replace the green pepper with red (much prettier), and shallot for onion if you have it, 2)eliminate the water, and 3)replace the chicken broth with milk (maybe even evaporated) and a spoon of chicken base/bouillon. I omitted the salt. The sauce will be perfect. 4)the peas can be optional. 5)My husband suggests a dash of hot sauce or cayenne. FINALLY, pair with broccoli and/or something (bread?) with fresh rosemary in it...the rosemary is an incredible accent!! Oh yes, I used a lot of regular sherry, NOT cooking sherry, as cooking sherry is very salty.

This was OK. We couldn't figure out what it needed--pepper jack cheese? green chiles? olives? I still plan to work on this. With hot sauce, however, and a little sour cream, it improved.

Mixed reviews on whether we liked this. This tasted like an oatmeal "rice pudding", with the oats in a kind of custard. DEFINITELY use old fashioned or thick rolled oats to avoid a homogenous goop and maintain some texture. We also halved the sugar and it was more than plenty. I probably will not make again.

I made this into 16 rolls; baked at 400 about 15-20 min. and served with honey butter. Maybe I don't have the right taste for this because I didn't like the cocoa taste. But I did leave out the caraway and fennel because I haven't learned to enjoy those seeds, so maybe that is key. HOWEVER, the texture is WONDERFUL! And, as previous reviewers have noted, onion really makes it (I sprinkled the powder on a baked, buttered roll to find out), so I will make again, adding 2 tsp. onion powder. I also want to try it with whole wheat bread flour.

My doting husband ;) announced that these were homemade rolls, but one of our guests still insisted she discover which bakery we visited! :) I used egg white/water wash, sprinkled some rolls with poppy seeds or sesame seeds, and misted the oven with water several times during the first five minutes of baking. To the recipe I also added 2 tsp. of vital wheat gluten to increase the rise and chewiness. I also like this better with increasing the salt to 1 1/2 teaspoons. TIP: Do NOT FEAR THE BROWNING !! It is ESSENTIAL!!! BE SURE TO BROWN VERY WELL! I thought I overbrowned/burned a batch, but even that batch was still perfect--hard outside and soft inside. If you underbrown you will have the boring rolls from other reviews. Later note: I have made these several times. I plan to leave out the sugar from now on, as it spoils the authentic taste. ALSO, for a perfect chewy crust, I have been removing from oven, letting cool several minutes, then rebaking until very brown and HARD as rocks. Really! You may be shocked that the inside is still moist, while it has the professional chewy crust. Lastly, I have found this needs a firm, not soft dough, so add extra flour if necessary.