Excellent recipe, be sure to read the reviewers' notes to adapt it to your microwave. With our 850 watt microwave we did the sugar and syrup for 7.5 minutes, then added our salted roasted peanuts with the other ingredients and microwaved another 1.5 minutes. The only quantity I would suggest adapting for this recipe is to do 1.5 cups peanuts because we had some parts of our brittle that were low on peanut content until we upped the amount.

Here's what worked with our 850 watt microwave: 7.5 minutes on high for 1 cup sugar, 1/2 cup corn syrup; add 1.5 cups roasted salted peanuts, 1 tsp butter, 1 tsp vanilla and microwave 1.5 minutes. Add the 1 tsp baking soda, stir it in, then as fast as you can pour it out (with the help of a buttered spatula) onto a tin-foil lined pan. We did a second batch in which we then tossed a bunch of chocolate chips on top, put the tray in the oven to warm up the chocolate for a few seconds, and then spread out the melted chips into a layer of chocolate on top. Both batches are great. This is an easy, not expensive way to make a gift. We didn't have any candy making experience and would definitely try again after this success. Also, if the mixture is stuck to your bowl, just let it soak and the sugar will dissolve or break right off later. Buttering the bowl and utensils before making the recipe did help with removal.

Delicious. We did not include the chipotle pepper, and simply put 1/2 cup of flour in the bowl with the marinaded meat and stirred it in and that worked just fine. We also substituted lemon juice since we had no lime. This recipe has a nice sort of Mexican flavor to it. With only three people eating there was a bunch leftover, and we're excited to use those in burritos tomorrow. Last note--we three were all first time venison eaters, and we didn't notice any funny taste or smell at all. The meat was delicious and very accessible tasting.

I tried the recipe as written, and it was savory but bland. I think this recipe would do well with a strong flavored cheese. And I liked other people's suggestions--caramelizing the onions, for example, or adding chopped garlic. I will try this again, but it needs more flavor.

I made this with a couple garlic cloves, shook in some basil, oregano, and cumin, but did not include the cheese. I thought they were mild and ok. Surprisingly, my veggie-averse husband thought they were great!

This will now be by far my favorite recipe for eggplant. I LOVED it! It was very close to excellent restaurant versions of Bengan Bartha--and when you make it yourself it's low in fat :-) I used two medium eggplants and the spices were strong, just right in my opinion. The spices need to be increased if using larger eggplants. Eggplants didn't cook properly when broiled whole, sliced in half and placed skin up on the broiler pan worked better. Also, I only got THREE helpings out of this dish (served with lots of rice) so it's definitely one to be doubled. Raita on top was great.

This produces a nice tangy popsicle reminiscent of lime flavor (a good sweet/sour combination). There is definitely room to play here with different fruits and juices. Everyone so far has loved it.

The Gorgonzola cheese is really strong, so you only need a few ounces. It might be nice to dilute it with some Parmesan or other complementary cheese. The caramelized onions were a big hit (though time consuming).

This wasn't quite right--perhaps it was the lemon or soy sauce? We marinaded over night and the taste just wasn't that great or "correct" for Mexican flavor...

I simplified the recipe a little and found it to be delicious as a burrito filling and we got about 5 dinner servings out of it. I threw in a little fresh garlic instead of the powdered, and used four yellow summer squash and 2 zucchini, and added two chopped green peppers before baking. I cooked a half cup of raw rice, and threw in all that it produced when cooked. I also drained one can of pinto beans and threw them all in. I used about 4 oz of salsa as we're not big on spicy and we had a half empty jar in the fridge so I threw that in :-) I also mixed in the cup of cheese but omitted any on top. This is a really good base recipe so feel free to simplify or alter as I did, the results are great.

This is a really moist, delicious cake. My husband was adamant that it deserved five stars--even though he jokingly made gagging faces after I revealed the secret ingredient. I think with most people you will need to have them try (and fall in love with) the cake before you tell the secret flavor, because so many people have a knee-jerk response to veggies in their desserts. He couldn't taste the beets, though I could (perhaps because I made it and knew they were there?). I did use the other reviewers' suggestion to add 2Tbl cocoa powder, and I threw in a few chocolate chips into the batter at the end too (since my bag was almost empty anyway). We didn't think it needed any frosting, it was great with a glass of milk.

I thought this was fairly good, 3 or 4 stars, but my husband didn't like it at all. He hated the parmesan combo, which I thought was nice! I LOVED how this dish made the house smell great while baking, I guess it was the olive oil and parmesan. I did take other reviewers' advice to mix everything up in a bowl (I used about 1/2 cup freshly grated parmesan, and shakes of salt, pepper, and garlic powder) and spread flat in a pan and stir half way through baking. The dish has a nutty taste, got nice and browned and crispy, and was very filling. And I was pleased to find that the leftovers microwaved quickly and were just as yummy. I will make this again for myself, but my husband won't eat it. You'll have to try it for yourself and see what you think.

Don't be concerned about the oats. We used regular cooking oats and they completely disappeared into the bread. Maybe they turn into flour during the mixing process? This bread was fluffy and delicious and my picky husband loved it. A definite keeper.

I used the top reviewer's suggestions (added wheat gluten, baked on basic, light crust) and I got a loaf that had an ok taste but crust was so bad it had to be cut off, and also the consistency was too heavy. I will not make this again but will keep looking for better.

Followed recipe exactly, produced a sweet white bread that was really pleasing.

I used the proportions of rice, water, and seasonings called for and the finished rice was delicious. I did have to heat the vinegar mixture in the microwave for a few seconds to get the sugar to dissolve completely. I also must have cooked the rice at too low a temperature as I had to give it a few extra minutes on the stove before it seemed all done. Great recipe.

We've been trying a bunch of smoothie recipes since we bought a blender, and this may be our favorite so far. The proportions are perfect--the two bananas make all the difference. This also worked wonderfully with strawberry yogurt (see, we've already made it twice!).

This is a delicious drink, we thought it tasted like a milkshake instead of a smoothie. We cut in half the amount of sugar, vanilla, and ice. Since it tasted like a milkshake with that ratio, it must be really sweet with the full amount!