I think it's funny how some people consider this chili spicy and others don't at all. I barely tasted any spice in this chili and I had to drench it in hot sauce just to eat it because it was frankly quite bland. But then again, I don't consider Tabasco sauce to be spicy. I made it in the slow cooker, I subbed green onions for onions and increased chili powder, garlic, and cumin. It makes a ton. I won't be making this again--I'm still looking for the perfect vegetarian chili recipe...

I really wanted this to be excellent but it was only mediocre, or as my BF put it-- "it's not bad; it's not good." I actually was constantly vacillating between liking and disliking it. I think the strong molasses flavor overpowered the subtles of pumpkin and broth. Not recommended.

I am a lamb lover; it's by far my favorite meat, I made this meal for Xmas dinner and I was expecting perfection since the recipe sounded absolutely divine and I spent so much money on the ingredients. It was good--but not nearly as delicious as I was expecting. First, I would suggest you double or triple the herb/spice rub. Because it was NOT CLOSE TO ENOUGH. I really think that if I had done this, it might have been a five star. Double the liqueur amount. I subbed black cherry liqueur because I didn't want to buy a bottle of cassis I would never drink. Lastly, the cooking time is off for this recipe. Lamb just shouldnt be cooked more than medium rare, which means removal from the oven at 125-130 F on the thermometer. Check your old cookbooks ladies and gentlemen-- the ones printed before our nation became fearful -- medium rare is 130-135F, and meat always rises 5F internally after removal from the oven! That means 8-9 minutes per pound for lamb. My 5 lb roast was done in 40 min--so check it early!! Also, because it's butterflied, the ends of the lamb cook to well while the middle is medium rare, so you can even please the philistines who prfer well-done meat with this recipe.

I used 12 oz bags of Nestle Morsels, so I increased the oil and extract proportionally. I nuked the chips on 50% power, first for 1 min, and then in 30 sec intervals, until I could mix them with a fork. I had no problems with the bark seoarating, and I cut the pieces with a sharp knife warmed in hot water. A big success and very easy...

My BF "Dig a hole in the backyard and bury it. Dig a deep enough hole, so if you make it again, there's room for your body." It was edible for me, but he couldn't even look at it. He covered it with paper towels. I added a cup of wine to the broth, and extra spices such as sage and thyme. I also added a sauteed onion. No salvaging this recipe.

Hummus III recipe is th ebest hummus recipe on this site. To make Roasted Red Pepper Hummus, I would suggest using the Hummus III recipe and adding the amount of red peppers from this recipe. However, the red peppers will make the consistency of the hummus more watery, so when making the hummus III recipe, add the red peppers BEFORE incrementally adding the reserved chick pea juice, checking the consistency after each processing.

Very good. Will be added to the once-a -week vegetarian line-up. I added a T. of lime juice to the beans.

4.5 stars; great flavor, great taste. Firstly, I used raw dough, which presents a different set of problems than a pre-baked crust. Since the mayo/feta mixture is heavy and moist, it will saturate your dough and the heavy pizza will stick to your peel even with copious flour. So it's best to pre-bake raw dough for 10 minutes on this pizza. I used only 1/2 cup of feta and used 1.5 cups mozzaella cheese on the very top. It's best to cover the spinch with the cheese so the spinch won't shrink up too much or burn. I increased the garlic amount too. The onion didn't cook too well on this pizza; next time I may put then on the very top over the mozz. cheese, or omit them entirely. Good white pizza.

4.5 stras. I made this with leftover T-day turkey. tastes awesome and really good for when you start becoming tired of turkey sandwiches. I subbed almonds for pecans because the BF is allergic. delicious!

3.5 stars. It was good, but my BF didn't care for it. he hates all slow-cooker food, though. I seasoned the tenderloin liberally with salt, pepper, onion powder, and garlic powder, then seared it before placing in the cooker. I used Catalina dressing and leftover cranberry relish I had made for T-day. I added a chicken boullion cube, salt, red pepper flakes, and minced garlic to the dressing. I cooked on high for 3.5 hours. I liked it at least.

My BF told me, "Throw it out and never make it again." My BF has changed his tastes since he has been living with me. He grew up with whitebread American food-- and I grew up eating Japanese food. There's nothing I hate more than bland food--or the "meat and 2 veg" cuisine. So I I used this because last year I tried making turkey pot pie with the Tday leftovers. I had never had pot pie before and I really enjoyed it; so I thought I would give this American casserole a try. When I first saw the recipe, it reminded me of something I've never actually seen or eaten, but had heard about--"Tuna noodle casserole." When I plated it, Wonder BF said, "This looks like the typical American food you hate so much." I told him I had to try new things. Well, it was as bland and tasteless as I imagine tuna noodle casserole to be. He ate a little and then made himself a ham sandwich. I had even tried to kick the flavors up a little, but to no avail. I added garlic, sauteed onions, fresh mushrooms, milk, and white wine. Don't make this. Eat turkey sandwiches instead.

4.5 stars. The crust gets soggy even though I used only 4 T butter as some reviewers suggested. I think I'll make my standard graham cracker crust next time. This cake gets better as the days go by, even though I prepared it on Tuesday for Thanksgiving, I would suggest making it at least three days ahead for more intense cheese flavor. I have baked maybe half a dozen cheesecakes in my life and I've always had cracking problems, even tjough I used the cool down gradually/wooden spoon handle method. When I was 20, I baked a cake in a water bath and it leaked into the pan and I've always been frightened of using a water bath again. Well, this time I tried a water bath and used a tip from a reviewer--use the 18" wide aluminium foil (don't skimp and get the cheap kind--get the heavy duty Reynold's) and the cheese cake was perfect. Looked beautiful, no cracking. I cooked it on 325 F for 90 min, then 60 min with the door cracked open and the oven off. Grease the sides of the pan well so it won't stick to the sides when it expands and contracts and crack the edges. There's a great video on this site that explains cheesecakes in a H2o bath.

Very good as written. Very simple to make.

This is a pretty, tasty cake, but the cake part was lacking. The frosting is excellent and very peanut-buttery. I did have to add almost twice the amount of cream to reach the right frosting consistency, and the addition of 1 t. vanilla really brought out the flavor. The cake part, however, was a bit too fluffy and dry. Not the rich dense, peanut buttery flavor that I was expecting. Also, the cake tends to fall apart a bit because it was too fluffy. I had to bake the rounds for 35 min., and be sure to grease and FLOUR anything that touches the cake well, or it will stick and crumble. I will definitely use the frosting another time but I won't bake the cake.

Ahhh greens. My favorite are mustards, but they are difficult to find. My cooking background is eclectic. My mother moved to Florida from Japan when she was 28 yrs old. Japanese don't really own ovens so American food and grocery stores were fairly intimidating. Our African-American maid taught her how to cook American food, and by American food I mean traditional Southern soul food. So growing up, I always had a saide of rice and soy sauce with my fried gizzard. I have never wanted to cook greens because my mom makes such excellent greens that I don't think I can compare. I remember my mother telling a bunch of African-American co-workers that she made excellent greens and they handily dismissed this 5 ft tall Japanese woman as delusional. Until they had her greens and then begged her to make them at every work pot-luck. There are some changed I made to this recipe according to my mom's recipe. Firstly, you must add brown sugar. This masks the bitterness of the greens. A splash of apple cider vinegar helps too. You've gotta increase the bacon in this recipe. Please. Three slices? Try 8 or more. Cook for a few hours. The longer, the better, but make sure your bacon doesn't start disintegrating. Cook the onion and garlic in the bacon grease and nix the oil. Bacon grease makes everything taste better. And lastly, the weird secret from Mom: These can be made in a rice cooker without the inner rice container. it will boil the broth and then keep it simmeri

Delicious as written and very very simple to prepare. I might add some spinach next time.

Easy. Standard.

Makes a lot. Very easy, very standard.

Excellent cake. I was worried about it at first because it came out of the oven a little lumpy and hadn't risen much. The good thing about it baking flat is that if you bake it in round pans for a layer cake, you won't have to cut the tops off to even them off. I baked 2 9" rounds for 35 min. I added a package of 5.9 oz chocolate pudding because my cake mix didn't come with pudding. I used Mini semi-sweet chips and added some simple syryp to keep the cake moist before frosting. I then used the Chocalate Butter-Creme recipe to frost the middle, top and sides, and then Rick's Special Buttercream recipe for some white icing that I piped along the edges of the top to keep in a resevoir of cherry pie filling that I placed on top.

Excellent. I made them in the deep fryer with a pair of scissor-like tongs. I let them fry flat for 20 sec, then flipped over and held open. They kinda take a while to get the hang of and they are still a little awkward to make. Afetr frying, I hung them upside down through the rungs of the oven rack over the sink.