This is pretty good. I like the little bit of cumin in it. I use just a pinch of salt, as I don't generally like my foods very salty. Please forgive me ROYHOBBS, but I couldn't find Tahini and in a pinch used almond butter instead. In the past I've also used peanut butter. Both make a pretty good substitute. I know, I know, this is not real hummus when made that way. I am aware of that. But I have also made and eaten 'real hummus' many times, and so I can compare and say it makes a good substitute, though obviously it doesn't quite measure up. I rarely follow recipes to the letter, so I was looking for a good, basic hummus recipe to use as a base and tinker with to my taste. This recipe served excellently for that.

Love, love, love this soup! I change it up a little bit (not vegetarian), I add chicken to make it more filling (cook it before adding the peppers and onions) and I use fresh peppers and onions instead of frozen. Also I use OXO chicken bouillion powder dissolved in water for the broth, and diced tomatoes instead of crushed. And instead of the green chilies, I use dried red chili peppers. I top it with cheese, sour cream, and green onions. Love the idea of avocados, but just haven't had them on hand.

I noticed that the ingredients in these cupcakes were very much like cookies. And it made a batter rather similar to that of cookies. And, surprise surprise, the consistency of the cupcakes themselves was more like cookies than cupcakes. They weren't light and fluffy like I thought cupcakes should be. They were quite dry. The flavour was ok, but it could have used some more sugar and vanilla I think. A little bland. I didn't have self rising flour (I don't think we have that in Canada), so, based on another cupcake recipe, I used 1 1/2 cups of regular flour and 1 teaspoon of baking soda. I noticed one of the other reviewers used baking powder. I wonder if that was a mistake on my part and that contributed to dryness/denseness? Or they may just need a little less flour, or a little liquid (milk). In the middle of each cupcake I 'hid' a chocolate rosebud, and iced them with some great chocolate icing. The chocolate saved them from being an utter failure. But I was not entirely impressed with how they turned out. I was wondering if it was my own fault, but I see several other reviewers had similar reactions.

Delicious! But I did make a few changes: A added a little cumin and turmeric, and was very happy with the results of that. I also heated it in a saucepan while mixing the ingredients in. This softened the peanut butter, which was otherwise way to sticky, and made it much easer to blend everything together smoothly. I used this peanut sauce as a sauce for a chicken stir-fry, which I then put into a garlic-and-pesto tortilla along with some rice vermicelli to make a wrap. It was wonderful!

I learned a good tip in Mexico for serving guacamole: to keep it from turning brown when sitting out for extended periods of time, eg. during a party, keep the avacado pit(s) inside the dish with the guacamole.

In other recipes I have used for chapati, it says to let the dough sit (covered with a tea towel) for about an hour I think before cooking. I'm not sure how much of a difference that makes, but my chapatis did not turn out as well as usual this time and I wonder if that is why.

These were the best oatmeal raisin cookies ever! My husband and I were both very impressed with how they turned out. Nice and cinnamon-y - I Love cinnamon, so that was great.

MikePhx said to press the top layer of crisp down into the apples... I'd be a little careful with that cause it can make the topping go hard when baked instead of nice and tender and crumbly. I suppose it does need to be patted down a little so as to hold together, just be careful not to press is down too hard.