I've made this countless times following the recipe exactly (except for the pan size and thus baking time) and it always turns out phenomenal. I'm now known amongst my family and friends for making pumpkin bread; They've asked for it for thanksgiving, get-togethers, parties, and concerts it's that good. Do try this one out, you will not be sorry. ***This bread can be made vegan!***: Substitute for the eggs 1 cup of applesauce and 2 Tbs melted margarine, and then bit more than 2 tsp baking powder (mix in with dry ingredients).

Yummm this was really good. A bit on the spicy side, so I might cut back on the chili powder if I'm making it for someone else.

This is really good. I did have a bit of trouble with the rice sticking to the pot, so I would suggest stirring fairly often about 7 minutes after adding the broth. The cayenne pepper made it a little bit spicy, which isn't bad, but I wasn't expecting it, so next time I'll either use less cayenne or try paprika.

This is incredible! I found this recipe a few weeks ago and have been making it almost every night since.It's also really easy to make once you get the idea that you add a few spoonfuls of sugar and one of vanilla to a mug of milk and heat it.

These are insanely good, especially the minute they're done. If you plan on serving them, I would do so right away because they're not as good as they cool down, but otherwise, YUM!

These are incredibly yummy, but I think next time I'm going to rub vegetable oil over the foil instead of using spray so the spray doesn't get burnt.

This was very good, but next time I'm going to try out the original recipe and stay away from the suggestions, because I thought it could have been sweeter.

Sometimes I blend the limes in a bit longer and only pull out the big chunks and the peel instead of straining it. I cannot stress how good this "lemonade" is.

So easy and so good. I'll never buy lemonade from the store again.

My sister thought there was too much meat, my dad thought there wasn't enough, whatever; I think this actually is the best lasagna, because I don't even normally like lasagna and this was phenomenal. There isn't a ton of gooey sauce and drippy cheese to make a gushy dish; it's rich, it's flavorful, the sauce (which there is just enough of) is delicious and the spices are fantastic. I wasn't sure if I should cut the sausage at first, and I tried to, but it kept mushing apart, so in the end I just pulled the sausage meat out of the filmy part the meat is stuffed in and mixed the sausage meat into the ground beef.

The only change I made was cooking the vegetables and chicken in broth, and it came out delicious. If you cook the sauce down only until it starts getting thick, not until it's as thick as you want the sauce to be when it's done cooking, the pot pie does not end up dry at all. The sauce will cook down a little bit in the oven, and it will be runny if you cut it as soon as it's out, but if you wait a while, like most pies, as it cools down the sauce thickens and is no longer runny. Basically, this is delicious and I plan on making it again.

If you don't like cilantro, you can make this dish without it and it still comes out incredible!

These are a wonderfully rich, buttery, munchy cookie.

I love how easy this is to make, and although it is very spicy, it still tastes great. But unless you want the soup to taste fake in a very-processed-canned-food-way, DO NOT add a can of cream of chicken soup.

This was really easy to make and it turned out very good; the apples balance the richness of the pumpkin nicely. One thing to watch out for is the pumpkin bubbling over the sides of the dish, so I suggest either using a bigger dish or stirring more frequently after about 2 1/2 minutes. You could probably substitute 4 teaspoons of sugar (brown for extra flavor) for the sweetener if you don't have any on hand. Overall, a great snack recipe. I definitely plan on making it again.

These are phenomenal, and they don't go stale or dry immediately; they last for a few days, which is really nice.

It hasn't even started baking yet and it smells amazing.... ________________________________________ And it IS amazing! I needed a quick recipe for halibut, and I'm really glad I chose this one--I usually am a really slow cook, but it was actually done in half an hour. The fish tastes really good too; I am definitely adding this recipe to my collection.

I love it. I found the recipe in a cookbook originally, but it was so bland that I just kept adding more and more spices and vegetables until I manipulated the recipe to my liking. I keep lots of spices in my house, so a while ago, I spent a bit of time making a spice blend so I don't have to prepare one every time I make the soup: I just measure out 1 Tbs of the spice blend (my spices are old, so they're lost a lot of their flavor: otherwise I'd stick with 2 tsp) and add it to the pot. Sometimes, the vegetables can take a lot longer to cook, so I suggest steaming the potatoes, zucchini, carrots and the string beans (the latter for a bit less time) before adding them. The pasta can also absorb a lot of the water, so I would add it about 5 minutes before you finish cooking the soup.

This is incredibly. My younger sister's friend even called me for asking for the recipe after I made it when my sister was having her friends over. Sadly, I only got a small slice, as all three of them ate the rest.

I make this soup all the time. It's incredibly easy and relatively fast, mostly depending on how fast you can cut the vegetables. I like to add celery and cook it with the onions/garlic/carrots for 7-10 minutes, depending on how soft I want the carrots.