Pretty good....I liked the colors and the texture...but I thought the curry overwhelmed it just a bit. Maybe I was not in the "curry" mood when I made it. Also, the flavor vastly improves when a sweet element is added....I suggest adding a generous handful of golden raisins along with the zucchini, onions, etc.

Yummy!! Perfect for any chocaholic. One tip I recommend to do is use parchment paper and flatten the cookie just a tiny bit so they have a better shape when they bake. Also, make sure you get a healthy coating of powdered sugar on them before they go into the oven, this helps with the "crackling" effect.

I didn't take the time to read the reviews before I made this. I am going to re-do it for the party I'm throwing on Sunday b/c I think a few small changes will make them even more amazing than they already are! First of all, make sure you bake the crust itself for the full 20 min., if not a minute or two extra. I will add 1/4 tsp. salt to the crust next time. Also, I will use 2/3 cup lemon juice, zest of one lemon, and 1 extra T. flour in the lemon mixture. Great recipe.

This is my FAVORITE yellow curry recipe. Rich, creamy, and delicious! I like to use hot madras curry, or regular curry powder w/ 1/2 tsp. chili powder. I also use light coconut milk to cut down the calories a bit. I can't say enough how tasty this is!!

Great base recipe. Add fresh mushrooms, onion, garlic, and parsley and it's AMAZING. Serve with polenta. YUM.

I added a little extra salt and butter. I throw them right into my kitchen made stand mixer and stir them to perfection. They go fabulously with "Pork Tenderloin with Creamy Herb Sauce" also on allrecipes.com.

After a few modifications this was phenomenal! I doubled the sauce based on other reviewers suggestion, but I wouldn't recommend it if you don't love a ton of sauce (I do love a lot, but I still had approx. 3/4 cup leftover). I sauteed 1/2 of a minced yellow onion and 2 cloves minced garlic with the carrots. I also used about 1/4 cup fresh minced parsley which I added right after adding the cream. (I did NOT double the dried basil, just added a pinch more). Served with garlic redskin mashed potatoes but next time I might try egg noodles.

I figured out a good solution to the sauce dilemma other reviewers were having. It's supposed to be a white pizza, so I made a very simple white sauce ( Combine 1 cup milk and 1 T. cornstarch in a small saucepan over medium heat. Stir in 2 T. butter, 1/4 tsp. salt, and 1/8 tsp. ground black pepper.) I spread this directly onto the crust then piled on the rest of the ingredients on as directed. I added some thawed and well-drained frozen chopped spinach. I also doubled the garlic and basil. Last modification- used a whole wheat thin crust. Delicious!

Yummy!!! I added a little extra spice and swapped out one cup of the white sugar for brown sugar. Mine just came out of the oven 45 min. ago and it already tastes awesome. Can't wait to try it out tomorrow!!!

I loved the light, fluffy texture the milk gave it! I added 2 tsp. cinnamon and 2 tsp. vanilla. I also substituted 1/2 cup of the white sugar for brown sugar. YUMMY!

This only deserves four stars b/c it's a good base recipe (the idea of combining core ingredients is good, but spices are lacking). Definitely add salt and fresh ground pepper. I also added worcestershire, 3 ounces total goat cheese, 2 T. chopped sun-dried tomatoes, 1/2 grated onion, 4 cloves grated garlic, 3/4 cup bread crumbs, dash cayenne, and dash Old Bay seasoning (I would have added an egg or 2 but did not have them on hands. I pan-seared the burgers 4-5 min. on both sides in an ovenproof skillet, then put them into a pre-heated (400 degree) oven for 10-12 min. They were moist and delicious. Used mayo and Thai sweet chili sauce as condiments. Yum!

Definitely rub it with softened butter and a little extra spice (I used fresh minced garlic and sage. Also, I sliced up an onion and layered it in the bottom of the crockpot and poured in a tiny splash of white wine before adding turkey breast. Sooo moist and yummy. Served with "Classic Thanksgiving dressing" from allrecipes.com, canned cranberries, and gravy made from the packet....nice preview of Thanksgiving :)

Mmmmm delicious! Just a word of caution, though... watch the cubed bread carefully while toasting it. One minute too long and they'll burn to a crisp, which I learned the hard way on my first batch hehehe. Also, I added approx. 1/2 cup extra chicken broth and it came out just the way I liked it. Thanks for the fabulous recipe!!!

This is a great base recipe, but as other reviews mention, in needs more spice. Here's what I did differently, and they were to die for: I added a splash of Worcestershire sauce, 2 minced cloves of garlic, sprinkle of salt and pepper, an entire tsp. Old Bay seasoning, 1/2 tsp. hot sauce, and 1 tbs. dijon mustard to the egg mixture. To save a few bucks, I used two 4 oz. cans of lump crab and two 4 oz. cans regular white crab meat. I omitted the milk completely, and crushed up 10 town house crackers into the crab. I stored the caked on parchment paper on a baking sheet 4-5 hrs. before frying and dredged in panko crumbs right before they hit the skillet. I also used the red pepper sauce in another allrecipes.com crabcake recipe to serve. DIVINE!!!

This was really yummy! I too like chili to be hot so I used the "hot" chili seasoning packet and a little chili powder. The zucchini was delicious. Other reviews complained about the chili being too thin and soupy, so they suggested adding beans, veggies, etc. I added black beans, corn, and garbanzos, but it was still a little more soupy than I like chili to be. Next time I may stir in some corn starch or replace the can of crushed tomatoes with a can of tomato sauce.

Flavorful, moist, and unique. Next time I will add just a bit more orange zest b/c the orange flavor was more subtle than I wanted it to be. Also, I used dark chocolate morsels. The flavor was both nostalgic and elegant....awesome!!

This was AWESOME!! I had been wanting to make kibbeh for a long time. When I was studying in Mexico, I found that there were quite a few middle eastern restaurants, and this dish was very popular. In the US, it seems not many people have heard of it. I liked the fact that the mint and onion was mixed right up into the meat/bulgur mix, as I've only had it on the side before. I made raita to eat with this b/c I thought the flavors would go well together and it was DELISH!! Thanks for the recipe!