I must say, I am quite surprised by all the stellar reviews. Some have said that they are not fans of pumpkin, and they loved this, so, perhaps that's the issue. I love pumpkin! For once, I followed the recipe exactly, and I found the soup to be quite watery and bland. It tasted more like chicken stock with cream. I attempted to thicken it with a potato, cornstarch in water, and, finally, canned pumpkin. It tasted fine, but, not great, and I couldn't get over the thinness. If I were to play with this recipe, I would definitely do two things differently: I would cut the stock in half and add more if I thought it necessary, and I would roast the pumpkin (as opposed to boiling it in the stock) for a more robust pumpkin flavor.

This was quite yummy, but, definitely not spicy enough, and it could use a glaze. These are how I modified the recipe: I doubled it and put it in 2 loaf pans. Because of these alterations, I thought it might be too dense, so I sifted the flour. I also added chocolate chips, which I was leery about but which worked out beautifully. Lastly, I used 1/2 c. brown sugar instead of 1/2 c. white sugar b/c I was out! I would make this again. Yummy!

My son is allergic to sesame (tahini) so I was looking for a substitute hummus recipe. This is it! He loved it (he's 2), I loved it, my husband loved it. A keeper. I didn't have fava beans, so I used butter beans. Hey, they're similar, right?!

I really did not like this very much -- vegetables in a cheesy roux. Not only was the taste of the vegetables completely lost in the thick sauce, but the turnips and the carrots cooked at a different rate, so the turnips were too mushy when the carrots were done. Next time I will try to roast the turnips or make a turnip mash in order to get the flavor of the turnip. I gave the dish 3 stars instead of 2 because I feel like I should have known better -- this is just not my kind of dish.

It is far too sweet for my tastes. Someone likened it to Hersheys syrup, and I'd have to agree. A chocolate sauce that uses cream and/or butter would be more satisfying and worth the effort.

Good and easy. Used 20 caramels.

They were fine. I brought the balls to a Halloween party and they were eaten all up. But, I missed the caramel flavor.

Wow! I cook a lot, with few shortcuts, and all I can say is wow. This was amazing.

I would have given this 5 stars if I hadn't almost immediately after making this also made Ina Garten's French Apple Tart (Food Network). I thought this pie was excellent, but, compared to that tart.... wow! I will say, however, that both recipes called for liquor (whisky in this one, rum in the other), and, that is my new favorite way to bake with apples. The alcohol brings a wonderful depth to the dish! I am keeping this recipe for the filling (I had to make a gluten-free crust, so I cannot comment on the crust here) and will definitely use it again.

A fine muffin. Nothing spectacular. In fact, I made some gluten-free muffins for the same brunch and they were better. How'd that happen?!

Very tasty -- definitely got the Vietnamese flavor. I think the carrots would be better sauteed along with the garlic, but, I haven't tried that yet. Also, be careful on how much pasta you make! You can easily overwhelm the amount of sauce made. I will make it again, but with those changes.

I absolutely love this recipe. It is tasty all on its own, then, when you consider the healthiness of barley, it's 5 stars all the way! Plus, I needed a new starchy side dish. I made it once with quick cooking barley, which was a mistake. Use the medium pearl regular barley as the recipe states.

To be fair, the review is of an amended version of the cookies, per many other reviewers recommendations. I wanted a thicker cookie, so I substitute shortening for butter. For us, without butter, the cookies had a funky undertone that we did not like. The cookies were also not thick, so, the flatter butter versions probably wouldn't be our cup of tea either.

Wow -- I am surprised at all the great reviews. I found that the cookies tasted way too much like cake mix. Perhaps it was so noticeable to me and my husband because I never use cake mix. My (seemingly endless) quest for the perfect chocolate chip cookie continues.