This is good. I made a few changes, however. I reduced the sugar to around 2 cups and used about 3/4 c dark brown sugar. I also reduced the oil to 3/4 cup. I used apple cider in place of water and used whole wheat pastry flour for 2 cups of the flour. I used pumpkin pie spice with additional cinnamon, ginger, and nutmeg and also threw in a little cardamom. I added a generous dose of vanilla and about a cup of toasted pumpkin seeds. I made a dozen muffins and 8 mini loaves. Watch it carefully if you make muffins or mini loaves! It cooks very quickly. This one has a lot of potential for us. I will definitely make again, but I will use all whole-wheat pastry flour next time, apple butter for part of the oil, and maybe sweet potatoes instead of pumpkin (for a Southern touch!).

These were good and better the next day. I added a handful of bittersweet chocolate chips to the mixture and a handful of caramel chips. I also used melted butter instead of oil and added extra vanilla. They did turn out a bit thin in the 9x9 pan so if you like your brownies thicker, use a 8x8. I'll probably make again and either double the recipe for thicker brownies or use the smaller dish as we prefer them a bit thicker and add nuts next time as I had to leave them out of this batch because my husband's son can't eat them.

Really good recipe. I used the food processor to chop the onion, parsley, and garlic and added the chickpeas and pulsed until they were chopped. The texture was perfect. I also had to omit the cumin and coriander..didn't have those as I don't care for them and don't keep them stocked. I used a spice blend that had both included in it, however. I also upped the cayenne a bit. I used 2 slices of whole-wheat bread, processed until finely ground. I omitted the mayo from the sauce and served the falafel and sauce with fresh tomatoes on greek flatbread. Very yummy...I'll be making again soon and regularly!

Based on other reviews, I increased the cornstarch to 2 TBSP and used 1 1/2 cups liquid (subbed milk for water). Served with bread pudding. We thought it was very good.

Very good and very easy. I used some cubed leftover apple pie bread that was getting stale but kept everything else the same other than I baked in a deeper dish. I served it with vanilla sauce from this site, and it was a hit with the entire family.

This one is definitely 5 stars. I made this from the magazine this past winter, and it was a complete hit. The steaks are crispy with the perfect flavor, and the gravy is a must. Perfect comfort food for a transplanted Southern belle!

Made this very close to the recipe originally (except I used a can of crushed fire-roasted tomatoes and a can of Rotel tomatoes) and subbed chicken stock for the veggie broth, because that's all I had and I do not use water in my soups, and I cooked the rice separately. It was ok but I still felt it was missing something. I added some cubed sweet potatoes and a bit of Garam Masala and a can of coconut milk and simmered until the potatoes were tender. I refrigerated overnight and served over brown basmati rice the next day, and this is now a favorite soup of mine! It's nice and thick, too. My hubby gives it a thumbs-up, too.

Oh my. YUMMY! I did make a couple of changes, but this is wonderful! I added 1 yellow pepper, chopped, and used Garam Masala instead of the invididual spices..about a tsp and a half. And I used a can of crushed tomatoes instead of fresh, since my garden is a bit slow this year. I used chicken stock instead of water. This one will be a regular for me. UPDATE: I have made this so many times since I first reviewed...at least twice a month. It was the dish that convinced my carnivorous husband that going veg would be a possibility. For those who mentioned coconut powder, it is available at Asian markets, but if you cannot find, processing shredded coconut (unsweetened!) for a few seconds will give you a good substitute. It's best to me with french lentils as they have a really nice meaty texture, and I like over brown basmati rice, but my hubby likes the quinoa. It's even better left over when the flavors really meld. LOVE this one!!

This has been my go-to fruit dip for 20 years. Never met anyone who didn't like it...especially good with strawberries. I always add a good dose of vanilla, also.

I've been making this bread for years. It's delicious warm from the oven and has a wonderful crust due to the butter...don't omit that part! It's great with dill added for tomato soup, shredded cheddar added with chili....you get the idea. It's not a good keeper for me, however, and is best eaten warm from the oven. A mild beer is best in my opinion, also.

I have no doubt this is absolutely delicious as written, but I did deviate a bit. I used half whole-wheat pastry flour, 2 full cups rhubarb, and a cup of finely chopped pecans. I also added more vanilla (always do!) and did not use the streusel topping to cut down on sugar a bit. They turned out to be extremely tender and flavorful with a very nice nutty flavor. Very lovely and a total hit with my family. They didn't last long!

I've been making this since I was a teenager (too many years ago to count!)The only thing I do differently is omit the brown sugar. It's a quick, easy meal that everyone usually likes.

Very good. I used fresh, whole-wheat breadcrumbs spiced with red and black pepper, chipotle powder, garlic powder, and smoked paprika...didn't measure them but ended up using about a slice and a half. I omitted the fresh garlic because I was out and the chili powder and cumin because I don't like them and added some shredded cheddar cheese. They were delicious and even my confirmed-carnivore husband said they were really good. Next time (and there will be a next time!) I'll add some cooked brown rice for the chewy texture that's missing.

Wow. We loved this recipe. I doubled the recipe and upped the strawberries (had to guess at the amount since my strawberries were in a 5 lb bag from Sam's!). I used around 7 cups of stawberries, about a cup of vanilla sugar, and about 2 cups of cream. Processed all for a few minutes and then froze for a a couple of hours. It was perfect for us and definitely a keeper. Thanks for the recipe!

Very good. I didn't use the lemon pepper or additional salt but didn't feel it was missing anything. I didn't have time to marinate it as long as the recipe stated, and I think it would have been even better if I had. It creates a beautifully caramelized crust on the fish, which stays moist. This one's a keeper for us.

Pretty good basic recipe. I used bacon drippings to saute the onions and beef (my husband's Hungarian family uses LOTS of bacon) and used beef stock instead of water. I eliminated the salt and increased the paprika (used probably about 4 TBS, using half sweet Hungarian and half smoked Spanish, and also used 4 cloves garlic (we really like garlic!). I served it over buttered egg noodles. It was good but we felt it was missing something. I may continue to tweak for our tastes or serve over something more flavorful than plain egg noodles next time. The beef was fall-apart tender.

A few tips to make a lovely cobbler....if you like a less gummy and crispier crust, use a 9x13 pan. Self-rising flour makes this extremely easy. Add a bit of vanilla with your liquid (or other complimentary flavoring) and a sprinkle of spice (your choice again). Sweeten your fruit, if needed, and bake. I haven't met anyone yet who didn't like this when prepared this way.

I've been making this for years, and it's still one of my favorites. It's delicious as written, but it's also a great recipe for modifications. I haven't made one yet that wasn't good!

This is a very good bread. I used buttermilk instead of milk and lemon juice and pecans instead of walnuts. I did not add the topping, and I always use more vanilla than called for. This is a keeper one for us. It stays nice and moist if it hangs around long enough!

Good brownies with a nice texture. A very good in-between recipe to satisfy the majority. But they aren't quite intense enough for mine and my hubby's taste. I used bittersweet chips, but it was still a bit sweet. Thanks for the quick and very easy recipe, but I think I'll stick to my favorite recipe with the melted bittersweet chocolate as the base.