Really good chocolate chip cookie!!!Super soft and delicious. But... I am still a huge fan of "Best Big, Fat, Chewy Chocolate Chip Cookie" from this site. Wither way you go - you will get a great cookie! I took other reviewers advice and has the eggs and butter at room temp (actually - I used smart balance non hydrogenated margarine). I also added some vanilla extract and 2 tsp. of baking powder (i don't know why - but that's what many reviewers said they did - (and gave good reviews) so I did that as well. I place the batter into the freezer for about 1 hour to firm it up before placing on a lined sheet. Watch out - they grow... leave enough room so they won't touch each other.

We liked this a lot. The chicken was very good - juicy and flavorful, and not overly sweet at all. I will make this again.

Delicious! I made this with chicken cutlets and placed them on the grill - Awesome!

This was delicious and super quick to make! I dipped the pieces of chicken into flour and lightly sauteed them in about 2 tbsp. of olive oil. I added in only freshly minced seasoning and 3 tbsp. of lime juice (I just ran out of lemon juice) and about 1 cup of chicken soup broth. When it was almost done cooking, I added some thinly sliced red yellow and orange peppers and some scallions. It looked so nice and bright and the lime gave it a nice kick!

I made this - but with some variations... I made the recipe to serve 12. I did not use the cookie crust - instead - I tinted 1/2 the mixture with red food coloring , making it pink and spread it on a pie dish and making the sides come up a bit. I placed the remaining white mixture in the middle of that. I topped with strawberries and drizzled white and regular chocolate over it. I served it frozen - it was delicious!

These were really tasty and super easy to make! I added an chopped onion and freshly minced cloves of garlic. I did not have thai seasoning so I found some seasonings and added a bit to the mixture (I don't know what ethnicity it ended up turning out...)But it was really good!

Its hard for me to rate this one - as I personally don't like beets. I made this for my daughter that loves beets...she didn't take to them. But that could be because she is used to the boil beets taste. I did try them just to make sure she didn't like them because of an error I made, but they were good (if you like beets). I did use disposable gloves when peeling the beets and cut the beets on a paper plate so that it wouldn't stain my cutting board.

Good recipe, but I made a few adjustments. I used chicken tenders, so I didn't have to cut the chicken into strips. I left out the curry in the lemon drizzle and only made half of that dressing. I took another reviewer's recipe and only drizzled some of the lemon mixture over the chicken and not drenching them.

I just made the wilted spinach with mushrooms part of this recipe - and it was delicious!

Delicious! I made this on the grill and it was so tasty!

YUMMMM!!! this was so delicious! I actually made it on my grill! I placed it on the grill when I began grilling vegetables which took up the whole grill, and kept it on until I was done making the chicken (so I guess it was on for about 1/2 hour.) I kept turning it on its sides and on its top and bottom. It was so delicious and really a great treat! I will make this again - No effort involved! I left on on the grill and let it do its thing!

This was delicious! We really enjoyed the spring vegetables in this salad!

Delicious! I doubled the recipe and made some modifications. I used 1/2 the amount of flour and 1/2 the amount of rolled oats. I used brown sugar in the crisp, egg substitute in place of the egg and totally omitted the nutmeg and melted butter. I followed the directions of "Microwave Apple Crisp" from this website and made this in a casserole dish in my microwave - cooking it for about 20 minutes. The crisp - did crisp up! and I didn't have to worry about the oven throwing so much heat on the hot day I made it! I love how the blueberries burst open and caused the crisp to be a beautiful purple hue!

Very good salad. I did not use as many avocados. I chopped up one avocado for the salad and mashed 1/2 of another avocado with the seasoning and used it as a dressing. (I omitted the olive oil.) I will make this again. It was tasty and creamy and very filling.

This was so yummy! I used liquid egg whites for the eggs. I also used freshly minced garlic and mozzarella cheese. I made this twice. The first time I followed the directions and poured the egg whites over the sauteed vegetables. By that time, the PAM dried up and the egg whites stuck to the bottom of the pan. The second time I made it - I sauteed the vegetables, then removed them from the pan, cleaned the pan and resprayed it with PAM, and cooked the egg whites on one side. When the omelet didn't look jiggly in the middle anymore, i topped it with the cheese and vegetables and folded over one side. The omelet came out so light and fluffy and delicious this way! Yummm!

This was very good. I used light mayo. (I find that light mayo has a creamier and richer taste than low fat mayo - where you need to add lots more mayo - adding lots more calories to the food.)

I used the filling from "tasty lentil tacos" from this site. These were good. I spread some guacamole on the bottom layer

These were good. I spread some guacamole on the inside of the shell and omitted the sour cream. I did not think (as others have written in their reviews) you wouldn't be able to tell it's not beef if you weren't told...

Really easy salad and very good! I used Ken's Light Honey Mustard Dressing. I used left over grilled chicken cutlets.

This was OK. I cooked it on my indoor stove-top grill pan instead of the broiler. I reduced the amount of fresh ginger to 1 tsp. - as we don't like the taste of it that much but like a little bit of the tang.