The taste was pretty good, but I would not call this Jambalaya. More like a soup. It was OK ladled over rice, but as I said, not a Jambalaya. And DEFINITELY DO NOT use 1 tsp of cayenne unless you really really like super hot food. I didn't have cayenne and used 1/2 tsp of hot hungarian paprika instead (which isn't even as hot as cayenne) and it was plenty spicy. Don't know if I'll make this again.

I was not impressed. I've made much better carrot cake recipes. The flavour was on the bland side - I think it needs much more spice (more cinnamon, some nutmeg or cloves). It was just OK.

Excellent. Moist and flavourful. I didn't have enough ripe bananas so I added 1/2 cup applesauce to compensate. Also added about 1 tsp. of cinnamon and a chopped up, unpeeled ripe pear - the pear made it FABULOUS! I also love the fact that it only has 1/3 cup fat - so many other recipes have a lot more fat. Watch carefully as I only had to bake it for 45 minutes.

When I read all the great reviews, I thought, "What's the big deal? The ingredients are so basic?" Well, let me tell you, this pie was fantastic!! Yum, yum!

This is the BEST curry I've ever made BUT I only gave it 4 stars because what made it great were the suggested additions from other readers. The brown sugar and lime juice additions suggested by another reader are excellent BUT I only added 2 tbsp. brown sugar - I think 1/4 cup would be too sweet. I cubed a potato and added it as I didn't have cauliflower. I also added about 1 tbsp. tandoori paste, which added a nice bit of heat. Finally, I like a little colour in my curry, so I added one carrot sliced on the diagonal and 1/2 red pepper julienned. Both my kids LOVED it - even my fussy 16-yr-old. Took the leftovers to work for lunch today and it was even better the second day! Can't wait to make this again!! Addendum to my review: For those who complain that this recipe is bland, I do believe that the quality of your curry powder can make all the difference. Curry powders vary greatly - invest in good quality and it will make a big difference!

Wow!! Awesome!! I have been making gluten-free bread for my daughter for almost 15 years (she's 17) and this is the BEST recipe I've ever tried - and I've tried many. The flavour is amazing, and the texture is incredibly soft and moist - not crumbly like so many GF breads. I think I, myself, prefer this over regular bread! Didn't have xanthan gum on hand so I substituted guar gum, and didn't have millet flour so I substituted other GF flours I had on hand. Also, I added about 1/4 cup of ground flax - I add ground flax to every GF baking to add extra fibre.

Loved this! Not only is it extremely tasty, it's extremely easy - two key characteristics of a great recipe! One tip: use raw shrimp and sauté them lightly before adding the sauce. They're much better and not as rubbery as frozen cooked shrimp.

These are great - love the flavour and texture. I would probably add more "stuff" next time (cranberries and chocolate) though maybe it's because I ate some of them before I added them to the mix!!!

I was so looking forward to this recipe and was so disappointed. I don't know if it's because I used frozen spinach (I didn't have fresh) but I really didn't like it, and I'm pretty easy going with my tastes - I'll eat almost anything. The flavour was just OK, the spinach was rough and chewy, the eggplant got "lost" in all the other ingredients so you didn't really taste it.

This was just OK. I took the advice of one of the other reviewers and used a 7" pan instead of a 9". Well, I had to cook it much longer of course (about 75 min) and the topping was very dark - the cranberries and pecans looked almost black, and so it didn't look nearly as pretty as the picture. The cake was extremely moist and delicious as a coffee cake should be, but I was disappointed with the presentation. Next time I'll follow the instruction and use a 9" pan - maybe that will make the difference.

Delicious. I used 2 tbsp. olive oil in place of 1/2 of the butter - healthier. Also, I found I did not have to add any salt - the broth was salty enough. I sauteed the asparagus for a few minutes in olive oil and garlic - good idea. I did not use the spaghetti - it seemed strange to me and I couldn't wrap my head around spaghetti pieces in a pilaf, so I left them out. Also, I think the people that are saying you need more liquid must be using regular rice, because I had no problem with the amount of liquid - it was perfect.

It was good, but I substituted feta cheese for blue cheese as we don't like blue cheese, and the filling was too dry. I would add some mayonnaise next time. Otherwise, the flavours were very good and chicken was moist.

I loved this salad - great combination of flavours. A couple of suggestions though: definitely 1/3 cup sugar is enough. Also, you don't need butter to toast the almond - do it in the oven or a dry pan on the stove - they're much less greasy. Finally, although I really liked this dressing, I can see how some might find it too vinegary - I might try it with a little less vinegar and more oil next time. But truly, the taste is excellent and worth making!

Excellent! I've made this twice now and everyone loves it. Can't stop eating it - delicious!