I love this! The only two things I do differently: I don't puree it. Wish I could, but I don't have a blender! Also, I use veggie stock (I'm a vegetarian). Very good... sometimes I crave it!

Look no further - this is THE recipe for zucchini bread (or yellow summer squash bread, which is how I usually make it). The cinnamon is what makes it so good! I add substantially less sugar, like 1 3/4 C, and feel like that is enough. I also do half white sugar and half maple sugar. 2 C grated zucchini is about equal to one big zucchini from the farmer's market -- if you're shopping at a grocery store, you'll probably need two! I also sprinkle Sugar In the Raw over the top of the bread before baking, and it makes for a nice, crispy crust on top. One more thing: it takes over an hour for me to bake it at 325... sometimes I speed things along by baking at 350.

I also added lime juice and cut back on the cilantro (I don't really like it, but you can't leave it out or it doesn't taste authentic). I also found I didn't need to add any water. Good stuff!

Tastes like bruschetta you eat with a fork -- what a novel idea! I had a day-old baguette lying around, so I cut it into cubes and left them out on the counter all day (in an uncovered container), and the texture was perfect by the time I was ready to make dinner. I also used fresh cherry tomatoes and basil from the farmer's market. Highly recommend the cherry tomatoes! Cut in half, they're the perfect size. Also, PLEASE don't try to substitute dried basil for fresh. It's barely even the same dish without it! The dressing was good, but I subbed balsamic vinegar for red wine. I also added feta cheese. I'll definitely make this again.

I am a vegetarian and live off of stir fried veggies. I believe the best way to make this work is to pre-fry all the veggies so their best flavor comes through. This was a huge hit at my potluck and I'm making it for Christmas this year! Gruyere cheese, sherry, broth and cornstarch are my additions to make it lovely and so, so flavorful. To die for! -Fry the onions in the olive oil until they start to carmelize. -Add the carrots and celery and cook for about 5 minutes. -Add all the mushrooms and stir-fry together with the other veggies until they are all browned, tender, and fragrant. If the carrots and celery are still a little too firm, they'll soften as the pie bakes. -Add 1/2 C Sherry and the tamari. Whisk in about 1 T cornstarch (as you would the rice flour) and simmer until the mixture starts the thicken and bubble. -At this point, add the potatoes and whisk in as much veggie stock as you need to reach a desirable consistency. -Grate in about a 1/4 C Gruyere cheese! The filling is done. Prepare the pie as you would according to the recipe. Grate a little gruyere cheese over the top before popping it into the oven and you will be in heaven!

This was great -- the opposite of bland! I only used 4 oz of feta (to cut back on the fat), fire-roasted diced canned tomatoes, and a full bag of baby spinach. I also added fresh basil. My boyfriend and I used about half the recipe and I'm just eating the leftover sauce over noodles now. It's almost better reheated!

LOVE this. It's part of my regular rotation of recipes -- I make it for company (it always makes an impression!), or I make a ton of it and pack the left-overs for school or work lunches. It's even better reheated! I don't make any changes except substituting a generous amount of garam masala for the cumin - cloves. It's a comparable mix of spices with a little something extra.

This recipe is tasty, but it doesn't really yield any serious surprises. The recipe is almost identical to the one on the back of the lid of the Quaker oatmeal I used. I also had to take the cookies out after about eight minutes. Next time I bake these I think I'm going to grease the cookie sheet -- they kind of stuck to the pan. Overall - a good recipe, but not the best.

I made it vegan, and it's still good! I'm currently on an elimination diet which means I can eat virtually -nothing.- So, I replaced the butter with olive oil, the chicken stock with Repunzel's Sea Salt & Herbs, and the heavy cream with rice milk. It's not really your usual "chowder" consistency, but it doesn't taste like it's missing anything. Recommended, even for vegans and vegetarians, or for those watching their weight.

For the next few days, I'm on an elimination diet(Doctor's orders). That means I can't eat virtually anything. Somehow, this dish is alright for me to eat. Wow! I can't believe how great it tastes. I've never had a chickpea dish with flavors this rich -- and without any fatty coconut milk. My substitutions: I used a lot (roughly 2T) of garam masala instead of the spices listed here, since it's a comparable blend, and dried cranberries for half of the raisins (didn't seem to make much a difference). -- yum! Next time, I might double the sweet potato or even add butternut squash. So tasty and fragrant -- My boyfriend said it smells like Christmas in here.

I only gave this recipe 3 stars because, like other reviewers before me, I had to make some additions of my own. I couldn't find muffin cups, so I made a coffee cake and it turned out perfect. I added about 1 C fresh apple cider, cut both the apples into small chunks (I think I'll try grating one next time), and added 1 t cinnamon and 1/2 t nutmeg. I left off the topping because I was going to be serving it with pumpkin butter. Next time I might do 1/2 C brown 1/2 C white sugar, and maybe applesauce in lieu of butter to cut down that fat content. All in all, these muffins would be 3-star if you just followed the recipe, but adding a little liquid and some spices makes bumps them up to 5.

I don't know what everyone's been complaining about! This soup is anything but bland, even when made with no substitutions. While the cost and fat content may be something to turn up your nose at, the taste makes it all worth it.

I was looking for a recipe for white sauce to put on a pizza and decided to use the one included in this recipe. It was quick to prepare and had incredible flavor... rich and creamy, just what I was looking for. In addition to the sauce, I topped my pizza with fresh roma tomatoes, shrimp, basil leaves and mozzerella. Highly reccomended.

While this recipe is super tasty, the loaf grows so much it's like something out of science fiction. I guess the only option would be to cut back on the yeast just a little? However, I'm afraid to do anything because the texture is so perfect as is, even if you have to scrape half the loaf off the top of the breadmaker.

Me and my fiance have been obsessed with a chicken dijon sandwich served at a local pizza place, but were looking for a way to make it at home and cut back on the fat. This sauce was even better than the stuff they use! I highly recommend making the chicken as it says in the recipe, but serving it on a lightly toasted hoagie roll with all your favorite toppings, especially onions, banana peppers, and cheddar cheese. Delicious!

Not quite sweet enough for my taste, but my boyfriend loves them because they're filling and full of fiber. Interesting texture.. if oatmeal were to take on the form of a muffin, this is how it would taste. I added cinnamon.. next time I'll add more sugar.

It's a shame that the rating system only goes up to five stars, because these cookies seem to deserve more! I listened to the other reviewers and used 2 eggs rather than one and added 1/4 cup of flour. The dough was still dry and stiff, but when the cookies were finished baking, they were moist and perfect. These are sure to become a tradition in my house!

Delicious and healthy! I'm not a fan of raisins so I substituted sweetened dried cranberries. Next time I want to try it with pecans!

My boyfriend rushed home with a fillet and insisted I make it for him at 10 pm. Needless to say I was in a hurry, and this was quick and easy to prepare. It turned out perfect, with a nice uncomplicated taste.

It doesn't taste low fat, but (yay) it is! Even my boyfriend would eat it and he lives on tuna, water, and protein bars alone. I used Italian-style diced tomatoes instead of italian seasoning. It was easy and pretty quick. I don't see why kids who like spaghetti wouldn't like it.. it's great.