As written I give this a four. I have tried it this way and we just prefer the recipe I have from the 60s or 70s. My daughter's friends at college go crazy over that earlier version. It uses 4 Tablespoons of butter, 1(10 oz) bag of marshmallows and 5 cups of rice crispies. This recipe is more marshmallowy and not so dry.

Good recipe but too much heat for me. (I don't like spicy; others may find it not spicy at all) I find it hard to believe only 1/4 tsp. of cayenne pepper makes it have such a bite. I made minor changes to the recipe. I used 1 1/2 Tablepsoons olive oil in place of butter to keep it healthier. I used dried cilantro in place of fresh, using less. I subbed spinach for kale as that was all I had. I skipped the file powder; never heard of it therefore didn't have it. I found the soup to be plenty hearty and thick. I used additional vegetable broth rather than water as it started to thicken up. I definitely will make this soup again, just will skip the cayenne pepper.

I had to try these because of the great reviews. I am looking for new recipes to make for Christmas gifts and decided to try this one. I won't be making it again. Perhaps I am just not a ginger cookie fan. They aren't awful by any means, but nothing I will ever crave.

I make this basic recipe all the time, but I use less corn syrup and water. Start with less and add until it is the consistency you want. I would beware of those who recommend using milk instead of water. If you use milk, you will need to refrigerate the cookies or eat them immediately. Not a good idea to leave them out and let the milk go sour. JMHO. For those who complain of the glaze not having enough color, I suggest you use the gel type food coloring rather than the liquid. The gel is very concentrated and you will get very intense colors.

Tried this recipe this year and it turned out great. I did use homemade turkey broth instead of water, and as others suggested, lifted the breast skin to spread the oil/herb mixture. I did prepare the turkey the night before which allowed the meat to get marinated with the oil mixture. The next morning I rebasted the turkey and discovered that it was much easier to baste, now that the oil/herb mixture was refrigerated. The night before, the mixture just seemed to slide down. However, when it was cold, it really spread so much easier and stuck to the skin better. My suggestion is to make the oil/herb mixture the day before. I also suggest adding paprika to the mix and increasing the quantity of herbs.

This year I was trying to keep Thanksgiving a bit healthier and looked for a new sweet potato recipe. My family is never big on sweet potatoes, but I love them. This was the first year almost all of what I made went. (I did make half a recipe for 8) I have to say this was a big hit for those who tried it. I think the fact that the apple slices were on top make it look a little more appetizing. I just made minor changes to the recipe. I used less lemon juice and less butter. Since I had no pumpkin spice I used nutmeg. Also did not have orange extract, so I used orange juice. All in all a great recipe!!!! Loved it and plan to use it every year from now on. TIP: I made this the day before and just reheated it on Thanksgiving. This was a time-saver and I didn't notice anything about the taste that indicated it was reheated.

I have been making this for years and it is well received. I have a few hints for the icing: Sifting the confectioners sugar will cut down on the stirring time. Using a whisk for the icing will assist in making a smoother icing without the lumps of sugar. Lastly, I like to add 7 Tablespoons of milk. It makes the icing easier to spread. Otherwise I have found it starts to harden before I have spread it over the entire cake.

Sorry to be the spoiler here, but I just can't give this cake a five star. The flavor was great, but the cake was dry. I am trying to figure out why and the only thing I can think of is the poster of this recipe perhaps used larger apples. I had small apples and did use 6. Maybe I needed still more for extra moisture. I know my oven is calibrated correctly. I suggest you check this cake well before the 55 minutes. I think it was probably done well before then.

Loved these. The only change I made was to substitute whole wheat flour for the wheat germ, as I had no wheat germ. I thought they were so healthy tasting. Loved the combo of ingredients.

The only change I made was pecans instead of walnuts as that is all I had. For some reason I just didn't care for this as well as similar salads using other fruits like strawberries, dried cranberries and mandarin oranges. I love blueberries, but somehow this salad was just mediocre to me. Sorry!!

As written this is a 3 star. As others have mentioned it needs some flavor. I tried making adjustments and it improved it remarkably. Instead of salt I used vegetarian bouillon cubes. I added some garlic and doubled the vegetables. I used skim milk and substituted olive oil for half the butter. I was trying to make this a bit healthier. With the changes it was a 4-5 star if you like creamy soups. In the end, I decided I am just not fond of creamy soups, so will not make this again. Others will likely enjoy it very much.

I have been making these for years. They are always a big hit. If you have a Kroger near you, they carry a house brand of mini vanilla wafers that fit perfectly in the mini muffin papers.

As written, I can only give this a three star. It is a basic onion soup recipe that is tasty, but lacks the full-bodied flavor of great onion soup. If you do not carmalize your onions, the soup does not have the sweet flavor of a good onion soup. To carmelize you need to saute at a low heat and be very patient. It typically takes me about an hour to carmelize the 4 cups of onion. Also, cut the fat in this recipe if you are going to try it. No need to fill this recipe with about 150 grams of fat as written. Use just enough fat to keep your onions from burning.

These are the fluffiest pancakes I have ever made. The batter comes out very thick, so the pancakes don't come out in a perfectly round shape, but they taste good. I do think they need either more salt or sugar. Not sure which. I will keep experimenting. I like that they are low in fat. I had been making another recipe from this site which called for a half cup of butter. That is way too much when you are trying to eat healthy. One comment about the recipe's cooking time: I have never had luck cooking pancakes on a high temperature. I find the outside is done, but he inside is raw. Therefore I always cook my pancakes at a lower eat, so the inside has more time to cook.

This was a wonderful tofu recipe that was tasty and quick to throw together. Since I was serving this over rice, I doubled the sauce, and was happy I did. Next time I make this I will make some minor adjustments to the sauce. I will use less vinegar and more sugar. The vinegar taste was a bit too strong for me, and I felt it could use just a bit more sugar. All in all a great recipe that I enjoyed very much!!!

I really enjoyed this soup very much. Minor adjustments I made were: #1: 2 cans of petite diced tomatoes. (I felt the soup needed additional color.) #2: I did not have Italian Seasoning so I used a mix of Oregano and Basil. Other than that I made the recipe as written. I did serve with grated parmesan cheese, which was a nice touch. I will make a few changes next time: I will use less potatoes and add one more can of beans. I will cook the soup longer, but will not put the beans in until the last 10 minutes. The kale was not as soft as I would have liked it. In spite of my recommended changes, I still consider this a 5 star soup. It was delicious and healthy. If possible, make this soup the day before. As good as it is the first day, it is even better after the flavors have blended. Wonderful, wonderful soup!!!

This is a good, hearty, tasty vegetarian chili. I just made minor adjustments. I used petite diced tomatoes instead of crushed, 2 cans of garbanzo beans instead of just 1. I added more garlic. I decreased the chili powder to one tablespoon. I found it to be on spicy side for me. I cannot imagine using 1/3 cup chili powder in this recipe. It would have made it inedible for my taste buds. Next time I will use even less than 1 Tablespoon. I will definitely make this recipe again.

This is a great, healthy recipe. I did add more tomatoes. I think you need more just to balance the color in this salad. :-). My daughter actually loved this salad before I even put the dressing on it. Although many recommend using a lot more feta, I thought the one ounce was perfect. It didn't overpower the salad, but did give it a nice kick. I did use less dressing, as I don't like my salads swimming in dressing. Great recipe. Thnaks for sharing!!!

My husband said this was a great recipe. (I am a vegetarian, so can't speak first hand). Instead of 1 cup of carrots, I used 1/2 cup of carrots and one small potato diced. Because so many suggested doubling the sauce, I did that, but ended up with a lot left over. I did use a deep dish pie pan. Next time I would just make the sauce as is. When I boiled the chickens and veggies in water, I used that water as my chicken broth. Since I doubled the recipe, I did have to add some additonal broth. This was an easy recipe to make. I made the Betty Crocker Pie Crust recipe I always use for the crust. It looked great and most importantly my husband loved it.

I don't have a rating, but a question. Since this recipe calls for milk, wouldn't you have to store these cookies in the refrigerator? I always substitute water for milk in icings I do not intend to refrigerate. Just doesn't seem safe from all I have read.