This is a very good soup, but since we like our soups chunky, I doubled the amount of potatoes and added some carrots. Its just too liquidy without it. This is a great soup on a winter's day.

This was pretty decent, but I wasn't super impressed. Don't know if I'll make again.

Huge hit, even with the pickiest of eaters.

Fantastic

Awesome!! I add an extra zucchini and use 1/2 c. of oil. A keeper for sure.

This was delicious! I made a few changes to make the dish a bit more flavorful. I followed previous reviews and added an extra teaspoon of cumin and substituted plain yogurt for the cream/milk. Then I added 1 teaspoon of ginger paste to the onion and garlic saute, used 8 oz of tomato sauce instead of the tomato soup, and added 1 teaspoon of garlic powder. The flavors were unreal. My husband LOVED it and my picky 2-year old devoured it, as well. This will be made again and again in my house.

This was pretty tasty. I used vegetable broth instead of water to cook rice, and substitued brown rice for white (therefore cooked rice about 30 minutes before mixing in other ingredients and baking). I also added about 1/2 tsp. of garlic powder and salt & pepper to taste. I followed other reviewer's suggestions and used milk and butter for evaporated milk. Baking time suggested was not nearly enough, so I did 30 minutes at 350 degrees and then another 30 minutes at 400 degrees to set and make lightly golden. Overall, very tasty recipe and great way to sneak in spinach for the kiddies.

I thought this recipe was excellent. I rarely use white, all-purpose flour to make my recipes healthier, so I used whole wheat pastry flour instead of the all-purpose, which really gave these cookies a nice "nutty" flavor along with the almond extract. Because I used the whole wheat flour, I added 1/4 c. of butter (I used margerine), increased the almond extract in the dough to 3/4 tsp., and baked them 18-20 minutes. They were easy to form and fill and they turned out delicious!!! I will be making these a lot--next time I'll try them with blackberry preserves.

Great dip. Next time I might mix the chili and cream cheese together, but this is fantastic either way. It was gone in 30 minutes on Super Bowl Sunday.

This was pretty good but I made some changes that made it taste more like our local health food store's version--which I love! I increased the curry powder to 1 1/2 tsp., added about 1/8 tsp. of cumin powder, added 1/2 of a red bell pepper (chopped), added 1/2 tsp. of salt, and omitted the apples, raisins, and pecans. It turned out really, really well. I highly recommend letting this refrigerate overnight before eating so the flavors can blend.

Wow, this was really delicious. I was almost afraid to taste it because I am pretty funny about what I eat fish with--I was pleasantly surprised, it was fantastic! I doubled the recipe and added 1/2 tsp. of garlic and only used 6 sundried tomato halves, which was plenty for me. I served it on toasted wheat bread with provolone cheese and some spring mix lettuce--very tasty!! My husband LOVED it.

Yum, Yum, Yum!!! This was an excellent spinach quiche with some really great flavors. I used a whole wheat crust that I made and it was delicious. I took the advice of others and reduced the mayo to 1/3c. and added one more egg (to make 5 eggs total). I also reduced the cheese to 5oz. and added 3 tablespoons of shredded parmesan, which gave it a nice rich flavor. I sauteed the spinach with the onion and added 2 teaspoons of minced garlic, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. This will definitely be a popular dish in my house for years to come.

This crust was OK, but the dough was very sticky. I did not use all of the water (maybe half of what was recommended) and still had to add quite a bit more flour while I was trying to roll out and form the pie crust. But for a quick and easy pie crust, this recipe was OK.

Pretty good filling, but still needs more in my opinion. I added a can of chickpeas and next time I think I will add some corn kernels and maybe some broccoli. Overall, pretty good though.

This came out nothing like the picture for me. I agree with another viewer, not much filling and should definitely be doubled. Also, need to up the lemon--I used 4 small lemons and it still needed more, in my opinion. I will keep looking for a good lemon bar recipe.

This was OK, but I wasn't that impressed. Its good for a quick, throw together in a pinch casserole.

This recipe is definitely a good starter. I gave it 5 stars after making the following changes: used 2c. brown rice (instead of white) and cooked it in vegetable broth instead of water, increased the parmesan cheese to 3/4 c., increased the shredded cheddar to about 5 oz, increased the eggs to 4. I also followed other reader's advice and sauteed the zucchini with 1/2 c. margerine (omitted the oil) and about 1 T. of minced garlic instead of steaming it. I also added about 1 c. of diced carrots to the saute for color and extra vitamins. I topped it with 3/4 c. crushed Ritz crackers instead of bread crumbs and baked it at 350 degrees for about 50 minutes and did not broil it at all. It came out delicious and my whole family loved it. Next time I will probably top it with some cheese, as well as the cracker crumbs.

These cookies are easy to make and taste really great. I used whole wheat flour and chunky peanut butter and had no problems. My only issue was the chocolate for the peanut butter cups never firms up again, and so chocolate can get everywhere if you plan on mailing these to anyone or are transporting them anywhere. Better to refrigerate them.