Very good! Very easy! Tossing in whole garlic cloves while the potatoes are boiling and then mashing them along with the potatoes allowed me to skip that pesky chopping garlic step I hate so much. I had blue cheese that I wanted to use up, so I tossed that in instead of the Parmesan, and only 2-3 Tablespoons at that. It was still delicious. Also, I tasted it before adding the cheese; it was great that way too, so feel free to leave out the cheese completely.

These were good. I replaced half the flour with whole wheat flour and increased the sugar to 1/4 cup.

This seemed more like a pasta sauce than a soup to me. I doubt I'll make it again, although my mom seemed to like it, so she might.

Not my favorite. It was a little too hot, without being all that flavorful, for me. ***** I have to change my rating from three starts to one.

The restaurant dressing I was trying to replicate was packed full of ginger, but when I finished making this dressing as written (except with only 2 tablespoons of honey, as suggested), it was basically just liquid. Luckily I had a 9oz jar of ginger paste in my pantry. I added the ginger paste one or two spoon fulls at a time, tasting in between each addition. It kept getting better until I'd ultimately added the entire jar and had ended up with a very tasty dressing. Oh yeah, I also used seasame oil instead of olive oil, but didn't have rice vinegar, so I used regular white vinegar.

Yum! Cranberry sauce (the kind that's shaped like a can) has always been one of my favorite holiday foods, but I bought a ton of whole cranberries when they were on sale and decided to try a few recipes to see if I could find a good way to use them. My grocery store didn't have 6oz cans of apple juice concentrate, so I made a double batch. I definitely cooked the sauce longer than what it took for the berries to burst; I waited until they were mostly broken down. I did add a little sugar, but even though it was a double batch, I only added a Tablespoon or two.

Mmmm. These are delicious cookies. I did make some changes though. I substituted whole wheat flour for half of the flour, instead of using 2 cups of white sugar, I used 1 cup of brown sugar and 2/3 cup white sugar, I substituted apple sauce for almost all of the oil, I doubled the cinnamon and added dashes of ginger, nutmeg, allspice, and cloves.

Wow! This is ridiculously good! Although, I will change it a little next time. I thought the taste of the filling was delicious a little bit at a time, but in a full serving the salt and pepper were a little overwhelming for me. I'll go a little light on both of those seasonings next time. This time I did substitute a few veggies - I didn't have cauliflower or carrots, so I used broccoli and asparagus. Yum.

This soup is really tasty! I was skeptical about the orange juice, so I waited until the end and added it to a small bowl as a test. I was amazed by the tangy complexity it added. It may sound like a weird ingredient to put in soup, but it's definitely a good addition. I only had one, smallish, butternut squash, but I didn't adjust any of the other amounts in the recipe and it still turned out great. ****In later attempts I've waited too long to use the squash and it had gotten sweet. Beware sweet squash, the sweetness really didn't work well with the other flavors in this soup.

This was good, but not as good as I had hoped. I didn't read the suggestions from other cooks though and next time I'll use crushed tomatoes instead of the soup.

Yum! I may never buy Italian dressing again! I used garlic powder instead of garlic salt and olive oil instead of canola. Delish!

Oh my GOD this is AMAZING!!!! I never thought I'd like butternut squash soup, but one of my students gave me a butternut squash and I have been looking for something to do with it that didn't involve sugar. So I figured I'd give this recipe a shot. And now I think I'm hooked! I'm a vegetarian, so I used vegetable bullion instead of chicken and I only used half the cream cheese, but it was delish!

These were WAY too hot for me. I wasn't even able to finish 3 and I normally love poppers. My guess is that a lot depends on the peppers that you buy and maybe how ripe they are, but I don't know what to look for to determine how hot they'll be. The recipe was also very time consuming. The peeling, deseeding, and filling were all a pain. I didn't have gloves, so I put ziplock bags over my hands which made the job harder. If I were to make these again I might not roast the peppers and I'd probably cut them in half, which would make the seeding and filling easier. It would also cut the heat by increasing the filling to pepper ratio.

If I were to make this again I wouldn't put the pasta in or would at least only put it in each individual bowl right before serving it. It got too soggy to fast. Whoever said that it was just like boiled broccoli was right, but I love broccoli so that part was ok. I added a seasoning mix called "Montreal Steak Seasoning" which really kicked up the flavor.

The only things I changed were using regular stewed tomatoes instead of the ones with chilies and using regular salt instead of seasoned salt. Maybe it's just the fact that the hominy creaped me out (I'd never even seen it before and it wasn't at all what I expected), but I made it two days ago and haven't touched it since I tasted a few spoonfuls when it finished cooking.

This lasagna was AMAZING! Ok, so I did change things. I think "tomato sauce" really means "spaghetti sauce" in this recipe, so that's what I used. My guess is that the people who thought it was bland used plain tomato sauce. (If you use plain tomato sauce you'll want to add some sugar and Italian seasonings to make up the difference.) I also added a zucchini, a yellow squash, and a portabello mushroom, all chopped and saulted with the onions and garlic and added to the cheese mixture. I used more parsley than the recipe called for. I didn't have fresh parsley so I was using dry. Normally with dry you want to use less, but I decided to throw in 1/4 cup. My casserole dish was overflowing before I'd used all of the ingredients, so I didn't get a chance to use all of the tomato sauce. Even so there was a lot of extra liquid once I cut out the first piece. No harm done, but I'll probably cook the spinach first, like other people suggested and drain off all of the extra liquid. Oh and one last thing. 1.5lbs of spinach seemed like a ton so I only ended up using half. I definitely recommend chopping it first. When chopping greens a good hint is to put them in a glass measuring cup (or similarly shaped container) and use kitchen scissors to chop them up (the scissors should point into the container). Enjoy!

The first time I made this it was for a work potluck. I got a ton of compliments. I change a few things though. I don't use either the jalapeno or the green peppers, I use less than half the salt, and for convenience I use dried, chopped onions. If you use uncooked regular rice, the rice will take far longer than 20 minutes to cook. 20 minutes might be long enough for quick rice or you could use rice that had already been cooked. I've heard that cooking the rice separately before adding it to a soup helps keep it from turning into mush. Oh and I don't always bother to puree the soup. It's great either way.

Quick, easy, and delicious. The chicken ends up unbelieveably tender.

It feels so good to put something this healthy in your body! This was my first time making Tabbouleh, and I was a little surprised by the ratio of veggies to bulgur (I was expecting the bulgur to be the main bulk of the salad), but it ended up looking and tasting great! I found chopping all of the veggies to be time consuming, but maybe I was being too careful.

The flavors were ok, but it was really thick. It wasn't very dip-able.