I used 1 cup peanut butter, 2 cups brown sugar, and 3 cups powdered sugar (which I sifted) as others have suggested. I set the timer for two minutes after it came to a good boil, as opposed to setting the timer as soon as I saw a few bubbles. The fudge set up perfectly, had a good texture, and tasted pretty good. I'm not a fan of peanut butter fudge that has a strong brown sugar taste as this one does, so I'll be going back to the recipe for Creamy Peanut Butter Fudge on this site, which I prefer.

I thought the pasta was too oily and didn't have much flavor. Won't be making it again.

Yum! This is not aesthetically pleasing at all (it looks like brown glop), but it sure tastes good. I omitted the raisins and ground up the walnuts in a food processor. I like making this because it gives me enough for breakfast all week--I just microwave a bowl of it each morning. I think I'll try decreasing the sugar a bit next time to make it a little healthier.

I made the mistake of making the recipe "as is" instead of taking the suggestions of other reviewers. The muffins were very bland--they didn't taste pumkin-y or spicy. Anything I bring to work is usually gobbled up within 5 minutes, but when I took a batch of these to work, there were still some left at the end of the day. Maybe the muffins are good if you add more pumpkin, increase the amount of spice, and use brown sugar instead of white sugar. They're not good if you make them as the recipe tells you to.

Like other reviewers, I thought this casserole was too dry. Considering the amount of noodles in the recipe, I think the evaporated milk, soup, and tuna can stand to be doubled. As the recipe is written, such a large amount of the noodles end up dry because there's not that much liquid. Also, a 1.5 quart pan wasn't large enough. I'll be trying this again but will add the whole can of milk as someone suggested, and I may double the soup, tuna, and onion, too.

I have other falafel recipes I like, but I thought I would try this one as I was wanting to make falafel without breadcrumbs to decrease the carbs. I did not alter the recipe, and mine seemed to stick together fine. I always bake falafel instead of frying it, so maybe they would have fallen apart during the frying process. They did fine in the oven--I think I had them in at 400 degrees for 15 or so minutes. I wasn't big on the taste, though. The peanut butter was too strong. Though I normally put a tahini sauce on falafel, I did not like the tahini-ish taste being IN the falafel. It just seemed weird. Maybe I would have liked them in a pita, but I crumbled the falafel into a salad and just wasn't real impressed with the taste.

I decided to experiment with different sugar cookie recipes this year. I didn't like this one at all. The cookies puffed up a bunch and then flattened out, so they completely lost their shape. They're also not as soft as my sugar cookies usually are. I'll stick with my old recipe...

I added 1/2 tsp. baking soda as other reviewers suggested. For the garlic butter, I decreased the amount of butter to 2 tbsp. and used 1/8 tsp garlic powder instead of a clove of garlic. I've made lots of biscuits in my life and didn't feel like I overmixed these, yet they come out dense and tough as many others have mentioned. The taste was just okay--it seemed like they needed salt or more garlic or more cheese or something. I wasn't real impressed.

I made this as directed except I substituted vegetable bouillon since I'm vegetarian. It took forever for the milk to thicken--I ended up having to turn it up to medium heat. I would suggest starting to heat the milk as soon as you put the vegetables on the stove. I thought the soup was a little bland--we had to add a lot of salt and pepper. Overall, though, it was pretty good.

I was not impressed with this. It wasn't gross, but wasn't good either. I won't be making it again.

I just didn't like the flavor of this--I don't know if it was the nutmeg or what. After eating this myself, I have a hard time imagining kids enjoying it!

I followed the directions except I made it without a crust. I make quiche quite often and found this one to be a bit bland. Considering how expensive the Gruyere was (I had never bought it before), I expected the quiche to be better. I would add some hot sauce or hot pepper next time. Like others, I had to cook mine 45-50 minutes.

This is excellent! It has a very light, refreshing taste. You may notice that green onions appear twice on the recipe. I believe that the "1 cup green onion" is supposed to be green bell pepper. That's how I made it anyway. I may decrease the dill seed just a tiny bit next time.

I hadn't had nutmeg in sugar cookies before, and I didn't particularly like it. I wouldn't try making the cookies without it, though, because they would probably be really bland like so many sour cream sugar cookie recipes are. The good thing is that they bake up very well. The cookies really hold their shape instead of spreading and getting too poofy. They're also a nice, soft cookie. But I'll stick with my normal sugar cookie recipe because I just didn't like the flavor of these that much. If you grew up on sugar cookies flavored with nutmeg, you might like them more than I did.

It's true that these cookies are very soft, but they have no flavor at all. Use a good frosting on them because it is the frosting that has to supply all the flavor. I was able to cut out simple shapes (such as an ice cream cone), but the dough was too soft and gooey to use with narrow cookie cutters (like a cactus shape). One good thing is that because the dough is so moist, you can keep working with the dough scraps again and again. The cookies made with the scraps won't look perfect, of course, but they will still be soft. However, I will be sticking with my regular sugar cookie recipe that actually makes tasty cookies. If you want a puffy, super soft sugar cookie, this is the recipe for you. If you want flavor, look elsewhere.

When it had been cooking for 15 minutes and didn't have much flavor, I sauteed two more cloves of garlic, plus added a 3/4 tsp of Italian seasoning. Even after the addition, we had to put on a ton of Parmesan cheese to make it taste good. We're vegetarian so didn't have meatballs--perhaps that was the problem. It may taste good with meat, but didn't care for it as written.

Do NOT use cooking wine in this recipe. The sauce is way too salty and not very good if you do. I'm going to go ahead and give it four stars, as I think it probably would have been good if I'd used real wine.

I was not impressed with this. It didn't have much flavor, other than being too oniony and bell peppery. This recipe might be good if altered, but it is not good as written.

These are fantastic! I've tried so many chocolate chip cookie recipes and been happy with many of them, but these are the BEST chocolate chip cookies I've ever made. You could not tell they're whole wheat at all. I'm not typically a big cookie eater myself, but my boyfriend and I could not get enough of these. The only alteration I made was cutting the amount of chocolate chips in half, which I do with many chocolate chip cookie recipes.

I used 1 cup of pumpkin as many reviewers had suggested, and I left out the raisins. The muffins were very moist and tasty. I didn't think you can tell that they're made with whole wheat flour.