These were a hit! I doubled the recipe to make 24, but only used about half of the mushroom stems. I still had quite a bit of filling left even though I used rather large stuffing mushrooms, so I mixed it with some milk, sour cream, and a bit of mayo and made it into a scrumptious veggie/cracker dip for another party a few days later.

Great recipe. I would like to warn people about using peppermint extract, however. I only added 1/8 teaspoon of peppermint extract to the egg white mixture, and it was overpowering. I dipped the bottoms of the meringues in white chocolate and thankfully it balanced out the intense mint flavor and turned out delicious. But be careful with the peppermint extract!

I think the salt amount was a typo. The salt was overpowering and almost made it inedible. However, my family agreed that this would probably have been delicious if the salt had been reduced to about 1/2 tsp, so I'm giving it 4 stars with the hope that it can be salvaged just by that one change.

AMAZING. This was my first EVER cheesecake -- I brought it to a party, where it was gone in a flash! I received numerous compliments, including from a former cheesecake-obsessed chef. I used about 1/2 cup key lime juice and added lemon juice up to almost 2/3 cup. I upped the sugar to 1-1/4 cups. I left it in the oven for about an hour after baking, then refrigerated overnight covered in foil. It didn't crack and looked beautiful. I served it with whipped cream but the whipped cream seemed unnecessary.

I have nothing to add to the other reviews (I also added shredded cheddar and chopped green onions) except that my dad, who is a baked potato man, absolutely ADORED these. So did my brother and I, and we do not usually like baked potatoes much.

This is wonderful. I left out the peanut oil and accidentally added almost twice as much garlic as called for, but it still came out beautifully. The marinade is absolutely delicious reduced with 1/4 cup Merlot red wine in a frying pan for about 5 minutes and poured over the fish. I used fresh ginger instead of ground.

YUM! These flavors complement each other VERY well. Even my dad, who when I first told him I was making these said he wouldn't eat them and thought they sounded weird, tried one and said that I "won him over." I left the nuts out and sprinkled unsweetened coconut on top before baking. I halved the recipe and baked in an 8x8 pan, and they baked up perfectly in about 35 minutes! The canned pineapple tasted too sweet to me, so I sprinkled a little bit of lemon juice on it before adding it to the batter, and it was perfect! Not too sweet, but not sour. I believe that as written the recipe would still be 5 *s... I will have to find out by making them again! =)

These got rave reviews from the family. I added the zest of one lemon because I was afraid that they wouldn't be lemony enough. They came out very tangy and lemony. They are quite dense. I wasn't sure how stiff the egg whites were supposed to be, so I ended up making them *almost* meringue consistency, which was kind of difficult to fold into the batter but turned out fine. This recipe made 18 muffins for me, even though I filled the muffin cups about 3/4 full. I used pecans for the streusel, and didn't have nutmeg so I subbed cinnamon. I have to agree that these are delicious the first day but after that they lose appeal. After a few days of eating these each morning, I got sick of the dense texture. Apparently my family stopped eating them too, because there are several left after a week.

Definitely a good change from plain banana bread, though next time I may sub the juice from the pineapple can for some of the oil so it has more pineapple flavor. I used 3/4 cup applesauce, 1/2 cup oil, and reduced the sugar to 1-1/2 cups, and it came out very moist and plenty sweet enough. In future I may even reduce the sugar even further. I made two loaves, one plain to give away and one with unsweetened coconut sprinkled on top for us. This was a hit at my house, and I think I will be making it many more times!

WOW. I followed the recipe exactly, except for putting cornstarch on the parchment. I topped it with about half a pint of whipped cream, almost unnoticeably sweetened with about 2 1/2 tsp. of confectioner's sugar, and kiwifruit, strawberries, and raspberries. When I served it, the room went silent except for moans of pleasure and comments on how delicious it was. Unfortunately, mine sank somewhat and cracked a lot, so it was not particularly beautiful. Next time I will make it early and leave it in the oven for an hour or more. I have a feeling I will be asked to make this many more times.

I halved the recipe and omitted the meat. I had to use sunflower seeds instead of pine nuts, but they still added a nice crunch and good flavor. This "casserole" (it's hard to call it that when it doesn't bake) went over quite well at a party, but I was pleased to discover that the leftovers were even tastier after a couple days in the fridge, and (for you this may be a positive or a negative) the pitas became quite soft after a day or two. Great snack! Definitely add plenty of lemon juice.

I used mint instead of cilantro because it sounded better to me and I love fresh mint. My family enjoyed this one, but thought there was too much onion in it (which may have been my fault because I scaled the recipe way down and didn't really measure all the ingredients). Overall, probably not something I would make many more times, but it was a nice and refreshing change. Very colorful and pretty, too!

I was astounded by how fluffy and airy these were. I would like to note that if you find yourself with too much batter like I did, you can refrigerate the rest overnight and just add a bit of milk to thin it before cooking. They turn out just fine, though a bit denser the next day. Note: I added about 3/4 tsp. vanilla extract. To some, I added choc. chips, to some I added blueberries, strawberries, and peaches, and some were plain. They were all wonderful!

WOW. This was my first biscotti attempt, and it turned out wonderfully. I had no troubles with the recipe, and I followed it exactly, other than using damselfish's idea for peeling the hazelnuts (thanks damselfish!) I chopped the nuts into small chunks and did not prebake them. This biscotti was easy, fun to make, and got rave reviews when I served them. They are also wonderful dipped in milk or coffee!

I used crushed chocolate graham crackers for the "crust." I did not have a springform pan so I used a circular cake pan. This is very rich, creamy, and chocolatey, but the strawberries balance out the intensity of the chocolate! Yumm!

My family really liked this one - here's what I changed: reduced to 3 servings, used one egg mixed with some water, used about 1/4 cup lemon juice and only a tablespoon of sugar, then about 1/2 teaspoon dried mustard. The chicken was delicious and very tender, but one taster said she wished it was crispier - next time I'll broil it for a bit to crisp up the outside. Also pairs very well with Asparagus Tossed Salad from this site.

I made this salad along with Lemon Chicken Tenders from this website - they are fantastic together. This salad is very refreshing, and even I, normally not a fan of asparagus, really enjoyed it! The only thing I would change is to reduce the amount of dressing or keep it separate instead of pouring it all on the salad, as I ended up with a lot of dressing in the bottom of the bowl the first time I made this.