I made quite a few changes, based on other reviews and what I had on hand, and probably shouldn't be reviewing so bear with me. Changes: Used 2 chicken breasts, 1 cup rice, about 1.5-2 cups cheddar / mozzarella cheese, 1/2 onion and 1/2 cup salsa. Added a roma tomato to make up for the salsa, small chipotle pepper, 1/2 tsp cumin and a handful of spinach. We sauteed the onion and cubed chicken in the same pan afterwards. Layered the dish as written and was pretty good, but I had to add some seasonings as mentioned above. I think some black beans and canned corn would work fabulously! It's a very forgiving recipe, have fun with it!

These were really tasty and were quick and easy. I followed the recipe and added defrosting frozen fruit once the pancakes were in the pan. This is a great trick I learned so as to not colour the batter. With that said, I do prefer the flavour and lightness of the "Truck-Stop Buttermilk Pancakes" on this site. One more thing, this definitely was not 4 servings for us, 2 of us ate all of them are were pleasantly full.

Wow, this was so good! The short ingredient list drew me in but also made me a little hesitant. Boy was I ever wrong! This was our first attempt at an Indian dish and we couldn't get enough! This makes 4 very large portions, and we are looking forward to the leftovers tonight! I know it's butter chicken, but small changes make a world of difference in cutting back fat. We used 1/2 cup butter, 2 tbsp garlic, 2 cups heavy cream, 1 small can of evaporated milk and the rest milk. Some store-bought naan and a pot of basmati rice rounded out our meal. There many steps and quite a few dishes to wash, but the end result is worth it! Next time we might add some tomato paste to thicken the sauce. But otherwise the recipe is perfect, as is! Thank you!

I have had the recipe saved for ages and was excited to try it out. It was my first time cooking with eggplant, so I heeded the advice of other reviewers and salted the eggplant for 20 minutes prior to breading and baking. I baked the slices for 15 minutes one each side and another 30 minutes once assembled. The eggplant was not cooked enough (perhaps I sliced it too thick?) and the flavor was really disappointing. In hindsight, I should have halved the recipe. I'm giving this recipe 2 stars because I must have done something wrong along the way, clearly 1,000 other reviewers loved it.

Very good recipe! I halved it and was pleasantly surprised with the flavor of using walnuts instead of expensive pine nuts. I wish I would have read more reviews prior though because I found the pesto rather oily and rich. I'll cut down on the oil and add some lemon juice to taste next time.

Yum!! I had one (ok, two) hot out of the oven with a little butter slathered on - perfection! I'm on my third (next day) and I have to say I probably cooked them a little too long. I ended up making muffins and was unsure of the cooking time. I also made a few modifications and I can only imagine what they would've tasted like with full fat! Here's what I did - used 1 cup packed brown sugar, 4 small bananas and applesauce instead of oil. Will definitely make again!

Awesome recipe! I improvised based on what I had on hand. I traded the cocoa powder for a mix of unsweetened and regular melted chocolate and adjusted the sugar to 3/4 cup to accommodate. Used margarine instead of butter and only 3/4 cup of milk based on another review. These turned out fabulous and I had a difficult time keeping my fingers out of the batter! Made 12 overflowing cupcakes (I only had a 12 muffin tin)and topped them off with a chocolate mousse frosting; although they would have been just fine on their own.

Wow! 6 stars! These are so moist and delicious! I made quite a few changes as I'm trying to eat healthier and they still came out beautifully. I used 1 cup whole wheat flour and 1/2 cup regular, about 1/2 cup sugar, 1/4 teaspoon nutmeg, 1/4 cup vegetable oil and 1/4 cup unsweetened apple sauce, swapped the walnuts for pecans (what I had on-hand), left out the chocolate chips and added 1/2 a grated apple. Mmm-mmm good! I had a difficult time stopping at one! Next time I might try adding some raisins and perhaps some grated carrot. Also think I could make it even healthier with all whole wheat flour and full 1/2 cup of unsweetened apple sauce instead of the oil. This recipe is a great staple and will definitely go into my regular rotation! Thank you!

I really want to love these, I do. However, the dough just wasn't coming together making for a very dry and crumbly mess. I had a difficult time forming balls and putting the criss-cross shape into them with a fork. I read someone's review to dip the fork in cold water beforehand, but that still didn't work for me. I don't know what I did wrong as I followed the recipe to a 't'. On the upside at least they were soft, chewy and not too sweet!

I read the reviews and made the following changes: I used 2 cups of chicken stock, 3 cloves of garlic and 2 celery stalks. It was really quick to make and also quite economical. Next time I'll add some different veggies (green beans, spinach?) and more spices.

Ok yum! I took other reviewers advice and also used 2 eggs, omitted the milk and used approx. 8 tbsp flour (I just kept on adding until it seemed like the right consistency). I swapped a red onion for yellow and found it to be much more appealing in colour. I also only added garlic powder and left out the rest of the seasonings as I didn't have them on hand. Again, I used cheddar instead of romano because it's what I had on hand and shredded the zucchini instead of chopping. Next time I think I'll fry up the onion a little bit beforehand as I found it was still a bit for my liking. Instead of using shortening, I fried them up in some margarine. I would rate this recipe 5 stars, but gave 4 due to all the changes I made. These cook up fast and are absolutely delicious. It's an easy recipe to play around with and I can't wait to make them again!

In general I'm not a fan of gingerbread cookies so I thought I'd be safe with these. Make no mistake, I caught myself sneaking bites of the dough and even caught myself nibbling on a gingerbread man's leg at one point. They're just that addicting! This isn't your regular Gingerbread cookie recipe, it's so much better. Some pointers - The recipe yields 60 cookies, I got about about 40 using cookie cutters that were a little on the bigger side. I ended up using less orange zest than called for as only had one orange - if you want the full 1-1/2 tbsp you'll need to use at least 2 regular sized oranges. I found it was a tad bit difficult to mix and thought I added too much flour at first, but in the end it all worked out.

This was really great! At first I thought a pound of mushrooms would be way too much, but they really do cook down quite a bit. I ended up adding a little bit of cornstarch as I like a thicker sauce. It says it serves 4, but I only got three servings out of the sauce; however, there was leftover fettuccini so I suppose we were just really hungry. I'm definitely more of a baker than a cook; my boyfriend thought it was a hit so anyone can make this!

I was a little skeptical at first when this came out of the oven because it was quite dense. (I know the author noted it would be in the description). I subbed apple sauce for the oil to make it healthier, so that might have had something to do with it as well. While baking it smelled heavenly and I ended up giving one of the loafs as a gift. Well, I got a call the next day and received rave reviews. They couldn't believe I made it! Thank you Dawn, this will definitely go into my regular baking rotation!

I've made these cookies once before and they seemed to turn out even better this time. I opted to halve the recipe as I was in the kitchen for hours the first time around rolling, cutting and baking, repeat. I refrigerated for 1.5 hours but should have taken the advice of someone else and put the extra dough in the fridge in between batches as I found it got quite sticky. I used a basic icing sugar and milk recipe to ice them as I didn't have corn syrup on hand as some recipes call for. I brought about a dozen into work today and they were gone within an hour - no joke. Hopefully the b/f likes them just as much!

This was my first time making shortbread cookies so I'm not sure if it was just me but the dough seemed a bit too crumbly. I ended up adding a few splashes of milk to form it. Also, perhaps I was making the cookies too big but I only got approx. 24 cookies, and the recipe calls for 36. Nevertheless, these turned out fabulously and I ended up making a whole other batch. Great Christmas cookie!