I would give this 4 1/2 stars if I could. It was very good, and the whole family liked it. I made a double batch because I had a lot of chicken breasts to cook, and it took a long time to brown all the chicken, and some of it started to burn in the pan. I wouldn't double this recipe again. I added a few mushrooms since I had them (even more would have been better) and some steamed cauliflower at the end, which blended very well. Served over brown rice with salad. Good dinner.

I made these for people at work and they loved them. I used the food processor as suggested and it was surprisingly easy. I had always thought scones were time consuming and difficult to make, but this way they certainly weren't. I made some w/ mini choco chips & dried cranberries, some with just raisins, and some with cinnamon and chopped dates. All were yummy.

Everyone loved this. My husband made a big batch and it didn't last the day. I like that the soup is so creamy without using milk or cream.

Batter was very thin and gloppy but they baked up nicely. I used a bit of vanilla, and added more cereal than called for (Kellog's All Bran Buds). I will try adding some molasses next time. I used chopped dried apricots and pecans this time. Slightly rubbery after freezing (which I do right after baking with all my muffins), which is why it got 4 rather than 5 stars.

Easy to make, came out good. (I used pollock.) Just that much better than plain breadcrumbs and butter topping. It took more than 12 minutes to cook through, maybe about 15 and it was perfect. I did it with the mayo/lemon juice mixture in place of egg white as recommended by many reviewers.

This was pretty good as a start, but needs some tinkering. I increased the soy sauce and added ~ 1 TBS sugar and some water to the peanut butter before I mixed it in. Could have added even more sugar, and I might try coconut milk and a little vinegar next time. It's missing a bite, and the vinegar might help. I also sauteed some julienned carrots and string beans separately and added them in when I mixed in the peanut butter mixture, which went well. Good to generously sprinkle raw chopped scallion on top when serving. I'll make it again, but with a lot of modifications.

My 17-year old son made this (with mushrooms instead of asparagus) and it came out great, even by a novice. We will make it again.

*edit added: I downgraded this to three stars because after eating is for a few breakfasts, I found it to be too sweet. I will try again cutting back the sugar given all the dates. The batter was very thin and runny, even though I followed all the measurements right. I ended up adding something like another third of a cup of flour. They then baked up pretty nicely. (I baked it in muffin tins instead of a pan.) Also, I used coffee instead of the hot water as suggested in another recipe, which gave it a really nice flavor. I gave this recipe 4 stars because of the thin batter and preferring it with coffee.

This was a big hit. I usually don't like to monkey with a recipe the first time I make it, but I substituted about a third of a cup of flour with almond meal and added about a teaspoon of almond extract. It complemented the plums really well. I used less blueberries than called for because that's all I had, and fewer plums because I couldn't fit anymore (I had big plums). It had to bake a lot longer than the recipe said, but once the toothpick came out clean, it was perfect. We served with whipped cream.

We made excellent swordfish with this. My only hesitation in giving it four rather than five stars is that I would add more of the cajun seasoning and mustard next time -- maybe increase by 50% at least. The lemon flavor was much stronger.

I made these for my sisters-in-law and it was a big hit. My only complaint is that even though they puffed up nicely, they fell flat by the time I put it on a plate on the table. Maybe a little eggier than I thought it would be. We made it with thinly sliced apples, which was a nice touch.

Double the dressing and triple the tomatoes, avocado, and tofu. Use rice wine vinegar and about half the sugar and sesame oil. With small-medium cooked shrimp added, makes a great summer dinner.

I made this for friends, served with blueberries and fresh whipped cream, and it was a big hit. I followed the recipe except for the addition of a teaspoon of almond extract for a little more flavor and a quarter teaspoon of baking powder. I sifted the flour three times as recommended by another reviewer. No one thought it was too sweet.

These were very good. My only real complaint was that the crumbly topping didn't stay in place and I was left with nearly a cup of loose topping in the bottom of the pan by the time I cut all the squares (from two batches). (I've been eating it by the spoonful for the last few days). I might decrease the oats next time.

My 15-year-old son made this for dinner. It was very easy and tasty. He decided to add some lemon at the end for a bit more flavor. (Not something I would have thought of with Parmesan cheese, but he said he liked it.) Not quite a 5-star dish, but very good and everyone liked it. We will keep it on the list for future dinners.

I made this a while ago so I hope I'm rating the right recipe, but the combination of honey, mustard, and curry was surprisingly yummy. Easy to make too.

This was a good, quick, easy dinner, and lends itself to lots of modification. My 16-year old made it with ground turkey, also sauteed some onion and red pepper, and seasoned it with curry powder and fresh chopped scallions. Good comfort food.

This was pretty good. I made it the night before to let the flavors meld. It would have benefited from an addition or more lemon juice just before serving, and a bit more salt. I added chopped carrots (very lightly steamed) and red pepper.

Very yummy & easy to make, everyone in the family liked it.

This made a great quick dinner with ingredients on hand. I didn't have fresh ginger, so used ginger powder, used regular fettucini noodles, and to turn it into a whole meal, added chopped green & red pepper, shredded carrot, and shredded leftover roast chicken. I also added a little sesame oil drizzled over the bowl at the end because we all like that.