I followed the recipe to a T, except that I didn't add the baking soda. Turned out moist and delicious. A hit at my party!

Dried pretty quickly. I used about a teaspoon of lemon juice instead of cream of tartar. I kept this in the fridge, covered, when not in use, and it has so far lasted pretty well in there.

DELICIOUS! I loosely followed the recipe after doubling it. I used Grandma's original molasses, and used 3 1/2 cups of flour (unsifted), ground allspice in place of cloves, butter instead of margarine, and used a Tablespoon of fresh ginger. If anyone wants to use fresh, I recommend that if you want it to spread more, you should freeze your ginger knob and run your knife perpendicular to the direction you're cutting, so it's sort of like a grater, although I find that this method grates the ginger more finely than just a grater. Rolling was easy, as I wrapped and refrigerated for a day in plastic wrap, and just rolled it out in between pieces of plastic wrap. Transferring just took removing the pieces from around the plastic wrap after cutting out the shapes, and flipping it over onto my foil. I found that for gingerpeople, 7.5 minutes in the oven was just right, while larger pieces for my gingerbread boat required 12 minutes of baking. The cookies crack easily warm from the oven, but about 5 minutes of cooling hardened them up. I would use this recipe again!!

Great proportions of sauce to broccoli. 1.5 cups is about a third of a pound of broccoli. What I did differently was to decrease the amount of water (adding as necessary as it was cooking), bring to boil, add broccoli, cook 5 minutes, add garlic and cook for 1 minute, and added the mixture of the seasonings (although I replaced the sugar and lemon juice with about a teaspoon of Chinese black vinegar). It was really good!

I made 1/3 of the recipe with fresh tomatoes, no turmeric or cheese and added a clove of garlic and a pinch of sugar. I was looking for a Chinese egg-and-tomato replacement, but this didn't do it justice. Okay dish by itself, though.

I felt it was a tad sweet, but otherwise it was great! I recommend using milk with some fat in it so that it tastes creamier. I didn't blend it, so I just stuck in the ice cubs and let it sit for a while to melt into the coffee. Adding a dash of cinnamon makes it nice too!

I didn't have bell peppers or celery, but to me, this tasted like regular tomato soup with tofu. I used 3 cloves fresh garlic, 4 tablespoons paprika, 2 tablespoons cayenne pepper, about 2 teaspoons of oregano, a teaspoon or so each of pepper and salt. Did I not add enough spices?

The lentils were much too mushy for me. The taste was not bad. I used 2 fresh tomatoes, but I wished I added more.

I made this just for one serving, and it was delicious! Instead of shallots, I used garlic and onion, and used skim milk instead of cream (I don't like extremely rich flavors, so just the oyster by itself in the stew was enough for me!) Finally, I also added some oregano at the end for more flavor.

Used Korean sweet potato noodles and it still worked like a charm.

Not a huge fan.

Not a huge fan.

I subbed 6 tablespoons of sugar + 6 oz unsweetened chocolate for the bittersweet. My cakes came out molten in the center. Make sure to butter & sugar the ramekins beforehand - easier for the cakes to slip out onto the plate. The only problem for me was that the part that cooked all the way was more brownie and fudgy-like than cake-like. Maybe I'll look for another recipe for that texture.

I thought it was a tad sweet, even though I added 3 lemons worth of juice (about 1/3 cup). My friends thought they were delicious though!

Tastes like a more solidified soymilk ;)

I don't know what tzatziki sauce is supposed to taste like, but this recipe made an excellent salad dressing! I just threw everything together and blended it. Delicious!

I didn't have too much trouble with this recipe. I froze half the recipe in my large bowl for an hour, and transferred it to the refrigerator for an additional hour. I used my tablespoon to scoop the batter and used my finger to drop it into the sugar, where it was easier to form into balls in the process of adding sugar. I agree with the other reviews that you must coat the pan well, and completely smother the cookie in sugar to achieve the crinkling effect. The only downside is that I felt the cookie only tasted okay.

I also had trouble being able to roll it out and make them into spirals the first time because they were so sticky. However, the second time I made the recipe, I made the full recipe instead of halving it, and I didn't have too much trouble with the rolling. These cookies taste divine - like sugared yeast cookies! =]

I just used this recipe for the steak. Broiled a 2/3lb bone-in steak for 3.5 minutes on both sides for a medium-rare. Only used about 1/4 tsp for the Italian seasoning though...next time I will try 1/2 tsp instead.

I was looking for a quick bread that did not use baking powder, as I did not have any, and used only a little of baking soda, since the taste is so overpowering. This bread was perfect for even making drop biscuits! I subbed milk for buttermilk without any problems.