OMG! My pre-K/K class made these with me the other day and even dense and ugly (the pretzels), they tasted fabulous! The entire staff asked for the recipe and I had to run a few out of the room as they were trying yo sneak in and make off with another hunk. Thank you so much for sharing!

If you like a sweet chili, this would be very good for you. Our family found it a bit too sweet, and unfortunately most of the leftovers went to waste even with an attempt to reinvent it for chili dogs.

This was a big hit in my house. Although all of us--bi-weekly chowder eaters--wished it was just a little more thick. We did the original recipe (full fat!) with some of the suggested additions:an extra clam chowder and 4 cubed baby reds. Knowing I was going to use the potatoes though, I bought two cans of cream of celery as opposed to 1 celery and 1 potato (celery was on sale). I dumpedit int he pot the night before and put it on as I left for work. I did add garlic pepper to taste and we will definately be making again with the addition of some veg (maybe some cubed carrot and chopped celery).

The leftovers were the best part where the somewhat wet top got all dense and potatoey (is that a real word?). I did sprinkle the fish (Tilapia) with seafood seasoning, mixed some cheese into the sauce, used paprika instead of chili (feeding wee ones), and added garlic pepper to the potatoes. Without the spice additions, I could see how it would be veeeery bland. So my suggestion, season every layer to taste and you have a wonderful dish that makes GREAT leftovers.

I wanted to write this before I went to bed in case I had a coronary in my sleep due to the stick of butter called for in this recipe. Yet to have this be the last thing that passed my lips, I would die happy. This was awesome! I subbed herbed goat cheese for the feta (I'm sure that would have been great too, but I used what was on hand) and it added this delicious creaminess to it. I also subbed a bag of fresh spinach (9 oz.) and half a basket of fresh sliced mushrooms (1/2 of an 8 oz) instead of frozen and canned. I thought maybe that was why I was able to squeeze in maybe half of the egg mixture, but it sounds like a common problem. The only real problem I had was the crust burning, so I'll just put a bit of foil around it for the first 15 next time. Thanks sooooo much for sharing!

These were a little tricky but really yummy. I doubled the crackers because it was pretty sloppy and I made them thin to avoid a mushy middle. Unfortunately, the thinness made it hard to taste when put on the bun. I even added feta instead of cheddar to puch up the flavor. I will definately make these again but either double up the patties or serve them open face. I wouldn't be too keen on eating them just as the meat in a meal though, maybe with something on top--guac, salsa, melted cheese, etc.--they may be able to stand on their own. Thanks for sharing!

Let me just say that I could have eaten about five onions by myself using this recipe! I just used the "sauce" for the vegis I had on hand--baby reds, baby carrots, zuchinni and onion--and they turned out nicely except the zuchinni (for those thinking of trying it, even in large chunks, it was reeeeally mushy). I used all thyme because that is what I had fresh and the only downfall was wanting a smidge more flavor from the balsamic. I will definately try it again! I did salt again right after I removed it from the oven and it added some nice depth.

This was hands down the best falafel I have ever had. It was beautiful in the center (which seems to be my problem with most falafel recipes) and it wasn't as dense as most falafel recipes I've tried. Add in the forearm workout and it preburns the calories you get from deep frying! I did waste half the batch when it fell apart in the oil (:(), so a test falafel like someone suggested would be a good idea. I just added more bread crumbs (definitely more than called for in the recipe) and the second batch was AWESOME! Thanks for sharing.

Beautiful! I used less yogurt like many reviews said, but I have to say that I enjoyed it right away (couldn't wait, it looked sooooo good) more than later. But it was still darn good a couple days later over some fresh greens. Thanks so much for sharing this recipe!

Thumbs up from the meat eaters of the family! I used 1 cup saltines instead of cereal and portioning it into 4 mini casserole dishes, it didn't take nearly as long as the directions called for. Thanks for sharing!

This was just ok. For those going to try this recipe, two hints: the biscuit top need to be golden brown all over for the bottom to be at least semi-set (still a little soggy-maybe seed the tomatoes) and cook your onion and garlic before adding(the onion was still crunchy after the upper time limit of cooking). I also only used half a small onion and that was almost too much.

This was ok, but even with the addition of fresh sauteed onion and garlic, it was a bit bland.

Unfortunately, this didn't seem to have a huge amount of flavor to me. I think their was just too much orzo. If I make it again, I will half the pasta or double the other ingredients. I was the only one who ate it in my family, so I had it over some torn romaine for a couple of lunches and that made a nice light lunch.

I can't even remember how much I adjusted this, but having this as a starting point was great. They turned out pretty tasty and the idea alone is worth four stars. My husband likened them to really good bread. Some people said scones, but after he said that I realized that they really do taste like a cakey banana bread. These are the switches I can remember (I know some of them add to the sugar content, but I just liked the idea that it was all fruit and no refined sugar or sweetener like honey or maple syrup): 1/2 C butter with 1 1/2 cup ground flax for the fat and what ended up being 1 cup of applesauce (1/2 initially & half when the batter was too thick from the flax) in place of the egg. I had read not to replace egg with applesauce in drop cookies because it would make them spread too much, so since I read they didn't spread at all, I thought I would use that flaw to my advantage--it didn't work. They still stayed the shape they were plopped in. I also ommited the walnuts and added a diced fresh peach (weird but good). Thanks for sharing; it was a fun experiment.

The fry bread is amazing. Took some trial and error to get the oil temp right (ran right out and got a thermometer for next time) and had to use a rolling pin to not end up with dough rounds, but it was well worth the effort! Thanks for sharing!

We ate it as a taco filling the first night then I spooned it over salad the next day. I almost liked it more as a salad. It was a tasty twist on regular old ground beef.

It was just ok. It smelled so good cooking, but it wasn't as flavorful as it smelled.

Ok, I hate cooked tomatoes. I even toyed around with adding them after the pizza was out of the oven, but I stayed the course and followed the directions. If it weren't for a glut of fresh mozz, feta and tomatoes, I wouldn't have even tried it. I am so glad I did! Finger-lickin' nummy! As one reviewer noted, pre-made crusts are spendy, so we made our own. I am surprised any of the tomatoes made it to the pizza though. I marinated them while the dough rose which gave me ample time to pick at them (yum!)and I even saved the leftover oil to find some use for because it was soooooo yummy. The one fatal flaw was the sogginess. Someone suggested draining the tomatoes, but then you would be without marinade. Maybe next time I will add them at the end and see if that helps.

This is a beautiful dough to work with. I used to work at a pizza joint who made their dough fresh everyday, so I've played in a lot of dough. As far as the taste, the house was divided. Half of us thought it was a 5 and half a 4. I personally just found it a smidgen too tough. My husband thinks I'm crazy and loved it. It also seemed like 20 minutes was too long. I may try this again but fiddle with the time, the temp, and when I put the toppings on.

After reading the reviews, I purchased seasoned tomatoes and thought I'd give the veg sausage idea a whirl. Wow! This was waaaay tastier than I thought it would be. Although I think it may have been a little bland without the sausage. It's funny to read how some think it was way saucy enough with a pound of pasta and some cut the pasta in half and it wasn't saucy enough. Ya just never know. Well, we cut the pasta by about a third and it was perfectly saucy for us. It also made A LOT. Again, I suppose it depends on what a serving is to you.