Good dessert, not my fav but very good. Not sure how people are getting so much extra filling or aren't getting 24 cupcakes. Only fill the cupcake 1/3 full and put a big dollop of cream cheese mixture on top. It comes out to a perfect mix. Waiting to see my friends reactions now...

Really tasty though I found it to be a little too sweet and kind of watery. Next time I'll let the squash drain more I guess? Will definately make again...for Christmas actually!

I dunno, these were good but not as good as people were writing. I made mine smaller, so I got a ton of them, and followed the directions except added more cinnamon and ginger, and still I didn't feel it had enough flavor. They're good, don't get me wrong, they are soft and a little crunch on the outside, but I don't get the huge rave reviews.

As is, the soup is good but a bit bland. However, it's supposed to be quick and easy, and it was definately that. It is really a great base to make a more complex soup with too. For me, I wanted a bunch, so I added about 2c of rice and another 5 c of water with corrosponding boullion (used water and boullion instead of stock since I don't have it). Sauteed onion and garlic together, added more garlic, added a carrot and extra spices - season salt, pepper, some italian seasonings and crushed red pepper. Made a TON, enough for the week for lunch, and was very good.

My mom has been making these since before I was born (I'm 29). She adds food coloring, either red or green, to add a festive Christmas touch. These are my favorite Christmas Cookie and they are delicious and simple. Now, my first Christmas without my family, spent in Africa with the Peace Corps, I'm making these for my African friends. Delicious!!

These are UNBELIEVABLE cookies. Really pretty idiot proof too. Light, fluffy, delicious. The key is in the "creaming" I think - make sure to get it nice and fluffy. My hubby just said "I think those are my favorite cookies ever." ONLY complaint is that they don't make 72 cookies and the cook time is off. 13 minutes was perfect. And we got about 50 cookies and I had to make them pretty small. Oh well just means I need to start a new batch!!!

Tasty but far too sweet. I ended up adding more coco and milk to decrease the sweetness. Also just fine without adding cream - very yummy.

This was GREAT!!! I'm living in Cape Verde, Africa with the Peace Corps so we don't have lots of "fancy" ingredients like oats and brown sugar. I wanted to make our language teachers an American meal and made this for dessert because of the simplicity. It was wonderful. The only reason I took away one star is because it was a little too sweet, so cut down on the sugar a little. I made it EXACTLY as the recipe says and it was really really good; next time less sugar.

Hmm...this recipe was ok. The seasoning was very good, HOWEVER red snapper is a pretty mild fish and the spices completely overpowered the fish. I couldn't taste the fish at all actually, which was a real shame because it was incredibly fresh and would have been delightful with a little lemon, garlic and soy. If you're going to make this, use a fish that can hold up to the strong seasoning.

First: I had no smoking ANY time I've made this, and I usually cook the chicken 20 min on 500, 20 min on 475, and 20 min on 425. Second: GREAT spice. Double it and rub it UNDER the skin (then get rid of the skin - no one needs it anyway). Third: You only need to cook chicken to an internal thigh temp of 165, then remove, cover, and let sit for 15 min. If you cook to 180 you have a higher chance of drying it out (this is not bogus, it's from the USDA's wesite) Forth, and MOST important: COOK THE CHICKEN BREAST DOWN! You will not BELIEVE how amazing the breast meat is. I mean, better than dark meat usually is moistness wise. The skin on the breast won't brown or look pretty...but we're not eating that anyway, right? If you have to have a crispy breast flip it over for the last 15 min of cooking.

Awesome. Great if you mix in some broccoli too. One of my fav ways to eat cauliflower!

Made without the cheese and it was STILL spectacular. We used Fleur de Sel instead (a really expensive salt) cause we're on a special diet now with no dairy allowed. This is great, I can't wait to try it with cheese! SECOND REVIEW: Okay so I made it again, 1c of red instead of 1/2 cup, needed to add more liquid than called for, and FINALLY got to add cheese :O) STILL spectcaular, we have fantastic left over lamb (pasture raised organic leg of lamb, OMG amazing). Honestly the cheese was great but we could have left it out. Also used both times leeks instead of shallots. Used red wine, not white, and don't care about the color as soon as it hits your tongue :O) Pairs wonderfully with a Blanc de Noir sparkling wine. TRY THIS RECIPE!!!

I've made this twice now, in one week :o) The first time I thought I didn't like it. I added extra carrots and celery and left out the tomatos because of a diet I'm doing. Everything else was the same - used apple cider vinegar. I was convinced I didn't like it though. I put it in containers and let it sit over night...and the next day I had some and loved it! Ate it up fast and had to make another batch. I'm sure it'll be even better with tomatos, can't wait til I can have them again. Hubby loved it too. Oh only thing, I didn't boil it the second time as long as before, I felt the lentils were too mushy. It was better the second time without mushy lentils.

Amazing! Delicious! Tender! Following changes were made: You do not need to cook chicken to 180 anymore. The USDA says it's safe to cook to 165, then cover with foil for 20 min. That'll let the juices redistribute and bring the temp up. Plus it makes it juicer! I didn't have allspice so I didn't use it. I doubled the spices and rubbed half of them UNDER the skin (omg so good). I used Stevia instead of sugar. I stuck an onion in with the garlic - not necessary I don't think. With about 10-15 min left to cook I flipped the bird over to make the breast skin crisp too. Holy moly. I think I'll be making this at least once a week. It's less savory and more...baking spice-esque, but it goes great with the chicken. I made switch up the spices too but still use the same cooking method. It was that perfect.

Best hummus ever. You can make it with or without the curry - I like it without, my husband likes it with. Totally outshines all my friends hummus that they have been making for years. We will never buy hummus again. UPDATE: We've beek making this for a while now. First, you have to add tahini, it's not really hummus without it. Second, if its too thick, add some of the bean water from the garbanzos. Third, I still like it better without the curry and don't be stingy with the cumin! Fourth, I usually make this in batches of 6. You should too. It keeps for a while and it's just to die for. Make it for a party, put out half of it, if that goes put out more, and if you have some left at the end, use it for sandwiches or eat it as a snack with carrot sticks. Fifth, fresh jalapenos are awesome in this.

Super tasty, hubby and I both loved it. We broiled it because we're doing a specific diet where we can't fry things and we live in upstate NY so grilling is pretty much out of the question this time of year. It still came out really yummy. Be sure to add salt and pepper before cooking or it'll be a little bland and you'll have to add it later. Served it on a plate with modified Avocado Tzatzi sauce (recipe on this site), brown rice and leftover savory butternut squash. Awesome meal.

I made this recipe as is and I have to say not only is it not worth the effort, I question the safety of eating it. I let the beans sit to sprout and within a few hours they began to get a funky smell. This funky smell continued to get stronger despite rinsing the beans twice a day. When they had fully sprouted several of the beans were actually moldy. We decided to make it anyway and even after submerging the beans in hot water the funky smell continued (we did remove the obviously modly beans). The taste is...well it's very sharp and sour. I don't think this is because of the lemon. We're going to eat it (because we don't like to throw things out) but we do have concerns as to whether or not its actually safe to eat. To make it taste more editible we had to add lots of cumin, more garlic and salt. And we had to add about twice the water to make it close to smooth. Oh, and it also blew out the motor on the blender we were making it in. And it was a Vita Mix $400 blender. Recipe not recommended at all.

So here are my changes/additions: Before pan frying the pork, I sprinkled it with garlic salt. I also added garlic to the sauce. I added more honey and ginger, and half the water to the sauce as well. I cooked the pork 20 min covered and 20 min covered. At the end of that, the sauce was still very thin, so I took the pork out and kept it covered and then transfered the sauce to the pan I originally browned the pork in and let it reduce down on medium high heat, adding a bit more honey and also adding some hot sauce (the asian one with the rooster on the bottle). Okay, now for the taste! The meat was a bit dry - I think I'd leave it covered the whole time. Also, I only made two chops with the whole sauce recipe and then some, so I tink with 6 chops you'd want to make more sauce. Also, I think it was too sweet, but I also added more honey, so well, I wouldn't add more honey next time! Other than that, this is a keeper. I really liked it with just a little hot sauce and ginger and then boiled down so it was nice and thick to smear on the chops. Very good.

Great recipe, HUGE hit at my girls spa weekend. Made a double recipe and 7 women at them ALL! I used light cream cheese and light sour cream. Perfect for by the pool, easy to eat while our nails were drying, what more could you ask for? Will definately make again and again!