i loved this. i think the combination of the cinnamon and cumin are what make the flavor. the adjustments i made are as follows (i know everyone gets worked up about reviewing a recipe after you modified it but here i go): 1. i sauteed the onions and garlic and in a tablespoon of bacon fat since i had some on hand. after 2 mins of cooking on their own, i added the turkey. 2. i halved the cinnamon and cheese. 3. i only used 2 cups of chicken broth. 4. i didn't mash any of the beans - next time i would puree, i think it would make the consistency a little thicker. this was delicious - make it, you won't be sorry. mmm!

Make this recipe. You will not be disappointed. The consistency of the muffin is so delicious - fluffy, the top gets perfectly crunchy. THe batter is delicious and I think that you could do a lot of fun things with it such as subsituting chocolate chips for the blueberries or flaked coconut and dried cranberries. I doubled the recipe and we are gobbling them up. Delicious! My mom (who is great baker) said that I took it to a whole new level with these muffins and that we'd better write the recipe down so that we make sure not to lose it:)

very tasty. i agree - good starter recipe. i used olive oil, paprika, garlic powder, salt and pepper. tasty tasty.

very tasty, very easy. i used milk chocolate chips and white chocolate chips and chunky peanut butter. they taste like snickers!

Don't rate this recipe until you let the dip sit over night! It is very very good after a few good hours in the fridge - i wasn't that impressed as soon as i finished making this last night. i could really only taste the tahini, i thought it was blend and that the flavors didn't mesh well. this morning - well, i had to really hold myself back from eating half the bowl. it was really good, the flavors really came together and the consistency was just right. really tasty - it didn't have as much of a smokey flavor as some baba ghanoush recipes but i was okay with that - delicious!

Really tasty. If ou are going to add more garlic, i would advise you to roast it. Raw garlic can be "hot" and overpowering (and this is coming from a true garlic lover). I put two cloves of raw garlic in this at first and i had to double the amount of chickpeas just to avoid burning my tongue when i ate it. so i would say to be careful with the garlic. use 1 clove and then taste the hummus before deciding to double up. However, the recipe as is - just delicious. I will make it again in a heartbeat. Also - there is recipe for tahini cookies on here that makes good use of the jar of tahini you will have sitting around:) Thanks very much!

I made these sunday night - absolutely delicious. they are heavy on the oats though so I am really glad I did half the dough with 1/2 c of raising and the other half with 1/2 cup milk chocolate chips and some raisins. I brought them to the office and everyone raved about them. I still have a few left and am trying ever so hard to not eat them for breakfast. Follow this recipe as is and add some raisins- you will love it. Oh - I kept my cookies in little balls rather than flattening before baking - still soft two days later! Great recipe!

i made this recipe as is and i thought it was pretty tasty - oh - i substituted almonds for the walnuts and added a small bit of vanilla extract. lastly, i had to use nutmeg - i didn't have cinnamon. but these are small changes. i was particularly impressed with the consistency of the cookie. very moist, almost buttery. the next time i make this i am going to add a little brown sugar, raisins and a little more oatmeal. tahini has a pretty strong flavor so i think you have to keep that in mind as you make these and not be afraid to add a variety of things to the mix to make the overall flavor a little more complex and balanced. great recipe though - i would definitely make these again. thank you.

very good - a few changes but i think recipe is tasty as it is - 1) froze yogurt in an ice cube tray and used 3 cubes rather, 2) added 5 regular ice cubes to the mixture as well, 3) used 1/3 cup of thinly sliced organic, thawed banana, 1/3 cup of fresh organic strawberries and 1/3 cup of frozen blueberries/blackberries. tastes just like the jamba juice bright eyed and blueberry smoothie (although i would use a little less ice next time to avoid watering down flavor).

very good. the next time i do this, i am going to mix the squash and sauce together and then maybe layer a little more sauce once in the shells because i found it was a little dry. i used sauce i had on hand in the freezer and just topped with mozzarella. it was really tasty - i would make this again.

I'm giving this a four because it needed a little tweaking but all in all this was a great recipe! It definitely needs more liquid than called for. My modifications are listed below: 1. changes to the base: I used one shallot b/c i didn't have pearl onions and i browned it in mostly olive oil (and a little bit of butter) with chopped fresh garlic. 2. Used crushed tomatoes: because i didn't have mushrooms (which are big flavor boosters), i added a little bit of crushed tomatoes when i threw the water and wine in. Additionally, any time the orzo needed more liquid, i mixed half crushed tomatoes, half water and added. 3. threw in a bouillon cube (chicken) with the water and wine. did not add any salt. all in all, it turned out great! if i had the mushrooms, i would not have used the tomatoes but they were a great spin on this recipe and went well with all other ingredients.

This is a great recipe. I have made it twice. the first time, I used all homemade chicken stock and the second time, I used low-sodium chicken broth and then some of the drippings from a pork roast I had made earlier in the week. Both times it was absolutely delicious! It needs to be cooked at a higher temperature - the first time I think I did 375 and it was cooked more evenly than the second time (started at 350 and then remembered to turn it up to 365). Other than that, I think the only change I make is to add three cloves of fresh, minced garlic to the pan before baking. So good!

Delicious. I used some evaporated milk as one reviewer suggested and half brown sugar. i made the mistake of boiling the butter and vanilla with everything else but i don't htink it made a difference. this is great - i am eating it and it hasn't even cooled yet. great recipe.

It's true - believe what you hear. This is a great recipe. I browned a little bacon in the bottom of the stock pot to brown the onion and celery in the drippings, added my own stock, simmered broccoli for 20 minutes, mashed broccoli with a fork (not too aggressively) and added a little shredded cheese to the roux before adding it to the soup. turned out absolutely delicious. added crumbled bacon to the top - really good.

Eh. These were tasty but I am definitely not as enthusiastic as some of the other reviewers. I flavored my breadcrumbs with garlic powder, oregano, parsley and a healthy serving of parmesan. Dipped the zucchini in a whole beaten egg and then in the bread crumbs and baked as instructed. They were fine, they just weren't amazing and frankly, they were a little it dry which was surprising considering this is zucchini we are talking about here. They were good, just not great. I'd rather cook in a pan with onions and garlic.

This recipe is a great starter - it's got it mostly right. Here are the changes I made - this chowder came out absolutely delicious. it tasted like lobster bisque. 1. chop up two slices of bacon and brown in the stock pot until almost crunchy; remove from pan and drain on paper towel. 2. add two tablespoons of butter to the bacon drippings, melt on low heat, add the scallops and cook on each side for 1 minute each; remove scallops and set on a plate. 3. add a little more butter, throw in the onions and cook for two minutes; add the rest of the veggies (i used potatoes, carrots, celery at this point) and cook for another maybe 4 minutes. 4. add approx. 2 cups of chicken stock and bring up to a boil; then simmer for 10 minutes. 5. after that - add 1/4 cup of flour, 2 1/2 cups of milk, pepper, some spices (i used a little thyme and oregano). 6. cook until the soup thickens - another 10 minutes or so. 7. quarter the scallops and throw back into the pot. 8. add 1/4 cup to the soup and stir in. simmer for 4 minutes and then remove from heat. i am so pleased with how this came out. i'm tempted to eat more of it but i'll hold back :)

Absolutely delicious! I marinated chicken breasts in white wine, olive oil, salt and pepper over night. Threw the chicken cubes in with the veggies in a pot of homemade chicken soup/broth that i had already. i followed others' advice and doubled the sauce - definitely a good idea. i also added fresh garlic in the sauce with the onions. i also baked for 45 minutes on 375. consistency came out wonderful and the brushing of the crust with egg white was a great tip. next time i will definitely add more fresh garlic and maybe some rosemary since i like a lot of spices/flavor. it really was just delicious though - and pretty easy to make!

just what i was looking for. i added a bit more cheese than what was called for and used garlic powder instead of thyme (couldn't find the thyme). very tasty and easy. thank you.

I basically replaced the chicken stock with the drippings from the pan that I had roasted my chicken in. I poured all the juices in a saucepan, added maybe a little less than equal the amount of water. I then brought this to a boil and added 2 tablespoons of cornstarch (already dissolved in water) to the boiling chicken juices. kept boiling and stirring until it thickened and all done!

i don't know if meg or rachel rae came up with this first but i know this is almost identical to a recipe in one of rachel's books. i find the carrot added a sweetness to the dish that i didn't like so i made it the next without carrots and really enjoyed.