not very pumpkiny, and took 3 cycles to cook on my waffle iron

works pretty well. this doesn't make as many servings as it says. Make the tortillas a little bigger than "golf ball size."

This was a very blah cornbread recipe, not much taste.

Good. A bit pasty, I'll experiment with some other options, but this is a good start. My tortillas got better as I went along because I learned 1) don't roll out super thin 2) dont' try to cook them so they are brown and toasted looking- just until they get started looking a bit golden (cooking too long dries them out) 3) instead of covering them with a dishtowel, allow each tortilla to briefly cool on a plate before placing in a ziploc bag containing a moist paper towel (you will melt the plastic if you put them directly in off the griddle). I used lard.

Very basic Chinese take-out taste, too heavy on the soy sauce for my liking.

This is a fantastic soup, very flavorful and healthy! And I like the fact that it uses a lot of different vegetables. I used chicken stock and substituted swiss chard for the spinach. Yum! Some people may be put off by the healthy green color :)

Way too salty and oily! I think problem #1 is that the pudding mix has its own salt in it. The pudding mix also gave a grittiness to the cookies (as well as a moist consistency, the only aspect I liked). I will stick to more traditional chocolate chip cookie recipes from now on.

Pretty easy, satisfying, and functional. You only need a little bit of sausage for flavor as the beans provide enough protein and bulk on their own.

This was good but took a lot of time to prepare and I didn't feel that the baking stage added much to the dish. I may have overstuffed the pan so that the baking time wasn't long enough.

I used butter instead of lard and think I halved the salt and tossed in some brown sugar. The loaf was pretty tasteless and fell a bit on top (too much moisture) but it had the best texture of any loaf I've made, so I'll have to study the recipe and see if I can make this basic recipe taste better.

I just pulled some of this out of the freezer and had a little taste of fresh veggies from last summer. I had added a little hot pepper to it for some more kick. Very good and filling.

I used this recipe as a base for a ground turkey and fresh onion mini-meatloaf and it turned out great. I baked it about 10 minutes longer than it took to reach good internal temperature so that the outside could get a little more crispy. This was about 30 minutes for turkey.

I have renamed this recipe "Garlick'd Swiss Chard" because it is one of my favorites. It's so flavorful, to the point of actually being yummy. The cooking method gets the flavor into the thick stalky parts (which need to be put in first to cook longer. I left out the salt (as I do in almost all recipes). Also, this recipe freezes really well.

The vinegar/honey flavoring is way too strong, and this recipe calls for a lot of butter. The overall taste is just weird. I definitely will not make this again.

These tasted good but were too thick. It needs more milk.

This was so good! And reminded me of soup I've had in Ireland and not found at restaurants here in the states. However, I made some modifications to the recipe both on purpose and by accident. 1) Used more leeks, added some cloves of garlic 2) only had 1/3 of the broth it called for, so I used water in place 3) forgot to add the cream until very near the end, just heated it up again and served. Also, I had some other root vegetables hanging around, so my version had 2 parsnips and a sweet potato in it. The leeks and butter really contribute most of the flavor, though, regardless of other ingredients. I've read online that potato leek soup can be frozen, so I will try freezing some of the leftovers for a tasty dinner later on.

Very nice dark loaf. I used white bread flour and whole wheat bread flour and increased the yeast to 2 tsp to prevent under-rising. The molasses taste does come through a bit, particularly in the smell. This bread is very moist and fluffy.

Delicious! If you using a bread machine, keep an eye on the rise, as mine rose so much that it stuck to the lid. I also baked at 350 (took 16 minutes) and left out the second application of butter.

This baked up well enough, and was very quick and easy, but I just don't like my bread tasting like beer.

These waffles were GREAT! Light and fluffy inside with just enough crispiness on the outside. My batter made 9 small waffles. This would be a great, quick way to get kids to eat whole wheat. I had no wheat germ so I used wheat bran instead.