Although not the prettiest entrant in the green bean parade, these are certainly very tasty. I used low sodium soy sauce and found that the combination of sweet and spicy flavors was a nice complement to grilled pork chops. This quick and easy veggie would be nice for entertaining because the green beans could be prepared ahead of time, the sauce added when you are ready to serve, and in two minutes or so they are good to go.

I may have gotten my hands on some unusually tart lemons, but it took closer to 3 Tablespoons of sugar to make this sweet enough for us and we do not like sweet drinks. After fiddling with the sugar amount it still didn't have that smooth flavor that I have enjoyed when I have has a lemon drop while out, so I added some cointreau and that seemed to take a bit of the edge off.

I made this as written and my husband and I both thought that it needed more sauce and that the sauce was pretty bland. The fish was ready so I had no time to fuss with the sauce; perhaps a little more garlic and some old bay seasoning would have done it for us. It certainly gets points for being a quick meal!

Creamy, rich, delicious...I could continue gushing with one adjective after another to describe this fabulous ice cream; I can certainly understand why the word velvet is in the name. I shaved good quality dark chocolate into the mix instead of chocolate chips. My family is pretty fond of the chocolate ice cream I have been making for years, but I think that this one may have gone to the top of our list!

Taking the advice of others I increased the cocoa by ¼ cup and decreased the flour by the same amount. Very good!

This simple and tasty icing is excellent for cookies. It did set up quickly so I just added a bit of milk as I went along.

What a simple and perfectly refreshing summertime drink this is! Not only is it delicious but pretty when garnished with fresh raspberries. These will be a regular fixture poolside.

Served with sides of roasted tomatoes and fresh green beans, this risotto made a gratifying dinner indeed! I will have to remember this recipe when I am entertaining vegetarian guests, although I cannot wait to make it again and top it with seared and caramelized diver scallops. I added a clove of garlic, doubled the amount of wine, and used chicken stock rather than broth. I added only two Tablespoons of butter but did add some extra Parmesan Reggiano. I did not need as much liquid as the recipe noted. If you are new to risotto making be aware that the amount of liquid needed can change each time you make it, so always check your rice as you go along, don’t just blindly follow a recipe or use the amount you used when you made the dish previously. As for being too much work…how much work is stirring really? It only takes one hand and you’ve opened a nice bottle of wine for the risotto so you have one hand free to enjoy a glass as you stir. What could be better than that?

This is an excellent appetizer with a flavor that belies the amount of time that goes into making it. I used mini spring form pans and made three small tortes. Served with crisp crostini, it was absolutely delicious. This would be a great appetizer to serve at an appetizer only party, as it is quite filling. I noticed that some people used sun dried tomatoes in oil and I am very glad that I did not. The clean taste of the tomatoes was a great contrast to the oily pesto. I will definitely serve this again.

This coffee cake was very easy and tasty. I used a 9x9 pan and used the same amount of butter for the topping but used roughly 1/2 cup white and 1/2 brown sugar and almost 2 tsp. fancy Vietnamese cassia cinnamon because I love a pronounced cinnamon flavor. I would make it again exactly the same way.

Even with my healthier substitutions to this it still came out great! I used coconut sugar for the first time since it is lower on the glycemic scale than sugar and used organic white whole wheat flour for the majority of the flour. I used half regular and half low fat sour cream because that is what I had in the house. Even with the whole wheat substitution this came out moist and delicious. Vietnamese cassia cinnamon and coconut sugar made up the filling and I wish I had increased the amount. I am not sure, but that could have been because of a difference in sweetness between regular and coconut sugar. Great recipe!

This is a very tasty recipe, although to make it work for us, I had to double the sauce ingredients. I sautéed the mushrooms a bit with the onion and garlic before adding the wine and broth. I noticed as I was cooking that although the ingredient list called for chicken broth the instructions cited stock; broth worked fine here. I served the sauce on whole wheat udon noodles since that is what I had, but I do believe that angel hair would have been a better choice. Adding additional liquid makes this a five star recipe.

We enjoyed this meat and potatoes dish very much; it will be a “comfort food” dish in our home. I did have to use four potatoes in order to get a good ration of meat to potato but other than that I pretty much stuck to the recipe. I was going to up the amount of crushed red pepper because we like spicy food, but I am glad that I did not; it was plenty spicy for us and I would think about cutting down on the red pepper if cooking for children. It tasted pretty mediocre as I went along and I thought I would be disappointed until I added the cinnamon and cloves. Then we had a winner! Definitely do not skip the cloves as they really make a difference. I might advise, too, if you are one of those people who only use a pinch of cloves once a year in your Thanksgiving pumpkin pie, you think about replacing your old spice with a new jar of ground cloves. Not only will you notice a huge taste difference but the aroma alone is worth the price.

Hello carrots, I think I am in love!! I cut back the sugar for the glaze and used regular carrots and found this to be an extraordinary vegetable dish. I paired it with phyllo-wrapped halibut filets from this site and roasted asparagus. Superb!

Absolutely delicious and so easy to prepare, I would not hesitate to serve this dish to guests. I served it with roasted asparagus and Spectacular Marsala Glazed Carrots with Hazelnuts from this site for an easy yet elegant meal.

I made these with white whole wheat flour and that may be why I found them a little crumbly and dry. I definitely waited too long to try to cut them; I would cut them while still slightly warm in the hope that they would cut into nice squares. The flavor was very good!

These were a surprise hit; we loved them! The lime sour cream was the perfect accompaniment. I did not change anything and I did not precook the sweet potato and it did not need it. I will use these as an appetizer and as a main course. Kudos!

These are very good made as the recipe directed. I like spicy foods so I might have enjoyed a little more chipotle but I think that these are perfect for the average bear.

Being an avid broccoli lover I was thrilled to find a little different method of preparing one of my favorite veggies. The roasting turned my beautiful broccoli into a very unappetizing sight but I wasn’t too concerned about aesthetics and dug right in. For some reason my broccoli had a very strange smell and tasted bitter and dry. I roasted it for about 12 minutes, less than the recipe called for, but perhaps I roasted a tad too long.

These beans were scrumptious; everyone in the family ate them and asked for more! They would be a great addition to a potluck. I had to sub black beans for the lima beans, but other than that I followed the recipe as directed, adding the optional liquid smoke. These will be a staple in our bean loving family!