This is a good and easy sauce recipe. I add a little sugar and additional spices depending on my mood.

I strongly disliked the fried tofu in this recipe. The rest of the recipe was okay, and I might have liked it with additional veggies substituted for the tofu, but the tofu overwhelmed everything. I don't dislike tofu in general, so I'd say the cooking method was the problem. I would give this a one-star rating based on my personal opinion, but my family seemed to find it more edible than I did, so I'm giving it two stars.

The blueberries worked very well in this salad. I think I would prefer it with some other changes, although I haven't experimented. It might be nice with a mixture of crunchier greens in addition to the spinach, and I wasn't thrilled with the dressing. I used feta cheese instead of blue because I don't like blue cheese, but I'm not sure that was a good substitution. I also used red wine vinegar instead of raspberry. I was a little generous with my rating because I don't want to penalize the salad for my substitutions. I probably would have given it three stars otherwise.

I'm giving this four stars because it's so extremely healthy. Taste-wise, it wasn't memorable, but it's a good way to get my fruits and veggies.

This salad was fine, but it wasn't memorable. I made it for Thanksgiving and there was a lot left over (probably due in part to the need to keep it frozen, so we couldn't leave it out on the table). I would have preferred a stronger cranberry flavor. It was too mild and creamy for me.

This salad was a huge hit with my family! I made some substitutions because of availability of ingredients, but this is a flexible recipe. I used almonds instead of hazelnuts, reduced the apples and oranges a little, added bananas, and used a dash of vanilla instead of vanilla sugar. I also used orange juice concentrate instead of orange juice. I mixed the strawberry sauce with the fruit and served the nut topping on the side. There was a fair amount of topping left over. I think this salad would work with any kind of chopped fruit and nuts.

This makes a good chicken salad, but I don't think it's memorable. I skipped pureeing one of the celery stalks for some extra crunch.

I'm surprised by how positive this salad's reviews are. The dressing was too sweet, almost like pouring syrup over my salad. I didn't hate it, but as written, I wouldn't make this again. I tried adding feta cheese and then more lemon juice, but although those cut the sweetness, they didn't make this salad as good as I had hoped. I like the combination of strawberries, lettuce, avocado, and nuts, but the dressing doesn't make the cut. I probably won't try this again, but if I do, I'll leave the sugar out of the dressing or just use another dressing entirely. (This review might be sounding too negative - it was a fine salad, and I ate it all, but I just don't think I'll make it again.)

I used a different crust recipe, so I'm only reviewing the toppings. This was a tasty pizza, but I think it's better with some changes. It has the advantage of being easy to adjust, which is great because my husband and I have very different tastes. He doesn't like veggies, so I left out the onion and salsa on his and increased the meat. I piped sour cream on top of his pizza and topped it with crushed Doritos. He liked it, but I don't think it's a favorite. On my pizza, I followed the recipe and then topped it with lettuce, tomatoes, sour cream, and Doritos. The spices were a little strong for me, so I'll use less of the tomato paste mixture on my pizza next time. I'm a veggie-lover, so I thought that the tomatoes and lettuce were crucial ingredients. However, they kept falling off the pizza! I don't want to put them under the cheese because I think they're better uncooked, but the pizza is hard to eat with the lettuce and tomato piled on top.

These are good, but the recipe just begs to be altered. I tried to stick pretty close to the recipe even though I could think of a million ways to change it. I added a little cumin and chili powder, omitted the cilantro, and used neufchatel cheese instead of full-fat cream cheese. I also heated the tortillas in the microwave, although I'm sure that didn't change the taste. The first burrito that I ate was fine but a little bland. For the second burrito, I added salsa and cheese and that gave it more pep. Some other things I might try with this are corn, canned tomatoes, rice, chicken, spinach, sour cream, guacamole, and definitely more spices. As other reviewers have mentioned, this makes very large burritos if you're only making two.

This is a fine recipe, but I don't think it's something I'll make again. I would like some more ingredients, maybe something to make the dish more nutritious. If it had more nutrients and less fat it would probably be worth keeping in my recipe box. I had leftovers and they weren't very good the next day (but I don't grade a recipe based on how well the leftovers keep). If you think this needs more flavor, you can try adding a little balsamic vinegar.

This isn't a very good recipe. I think it has inflated ratings because it's a good idea but it needs a lot of tinkering, and most of the reviewers made changes. I followed the recipe pretty closely except that I used a different kind of pasta and increased the seasonings and it was way too bland. My husband and I ate it, but we both made changes. I personally dumped way more lemon juice on mine and that made it decent. I think this recipe could be developed into something good, but it's mediocre as written.

This recipe didn't wow me, but it's good. I was trying to decide between three and four stars and I settled on four because this is easy to make and about as healthy as a nachos recipe can be. That makes it worth making again. I skipped the jalapeno pepper and added a little tabasco sauce because I don't like my foods too hot and I wanted to be able to have more control over it. I also reduced the broth by a cup and used the mixture as a topping for the chips instead of mixing them in. I didn't like the raw onions on top, so I'll skip that next time.

These are fine but not memorable. I made them with jam and Nutella. The jam leaked out pretty badly, which I'm sure was my fault for not using chunkier preserves. The Nutella was okay but the empanadas made with it seemed too dry. My main problem with these is that it's kind of tedious to individually shape and fill each one. Of course, that's a problem with empanadas in general, not just this recipe. I won't make these regularly because they're not worth the work, but I might try them again, especially if I come up with a good filling idea.

This got rave reviews from my family. I personally like it much better than lasagna with meat, and it's healthier, too. I did make a few changes: I reduced the lasagna noodles by about half (3 layers of 3 noodles each), changed the layering a bit, reduced the mushrooms by half, and added some spinach and broccoli. Be aware that it's a tight squeeze to get everything into a 9x13 pan.

This is a delicious recipe. As other reviewers have mentioned, it's definitely best served with feta and lemon, so don't forget those. (If you don't use them, you'll need to add more salt.) I followed the advice of one reviewer to simmer covered instead of uncovered after adding the rice, but the rice couldn't absorb that much liquid. I recommend following the recipe on that count and just simmering uncovered. You can always add more water if necessary.

My husband adores these cinnamon rolls! He told me to give them six stars (and he knows that five is the maximum). I doubled the icing and flipped the rolls over after baking them as suggested by other reviewers. The only change I'll make next time is to reduce the cinnamon by at least half.

These are tasty, but they're basically cake-like banana bread with cream cheese frosting. The frosting does complement the banana bread flavor nicely, but I wish the poster had included a frosting recipe instead of just telling us to use store-bought frosting. I think the name "bars" is a little misleading since it implies that these are more like cookies when they're basically cake. The flavor is best when the "bars" have completely cooled, so don't be in a rush to eat them.

This is like lemon foam. I didn't like the texture at all. The taste was okay, although I probably would have liked a little less sugar. I won't make it again, but for those who want to try it, I have a few comments. This recipe isn't labor-intensive, but you should notice that it takes a lot of chilling time, so plan on making it well in advance of the time that you need it. Also, the evaporated milk fluffs up a lot when you beat it, so put it in a large bowl, not a small one like the recipe calls for.

This was an acceptable lasagna, but not good enough to make again. The directions for this recipe are extremely confusing. For example, it says to add the remaining swiss cheese at two different times! Since I know how to make lasagna, I just ignored the section on how to layer the ingredients and did what seemed right. 8 ounces of sliced swiss cheese only covered about one layer of a 9x13 pan. Maybe I should have bought thinner slices? I bought the cheese pre-sliced and each slice was one ounce. I don't know if the recipe is intended to be made with only one layer of swiss or if there is supposed to be enough for several layers. The recipe calls for adding swiss at least three times, but since the directions are so confusing, I'm not sure what they actually mean. Anyway, my husband thought the recipe needed way more cheese, and although I'm less of a cheese fan than he is, I would have liked more swiss (I could hardly taste it).