Excellent flavor and very easy to make!

VERY GOOD! I've made this recipe twice and plan to make it a staple whenever we have excess cucumbers from our garden. I cut the recipe in half and it still yielded 2-3 cups of dip. I added twice the amount of dill and 5 dashes of hot sauce (still a very cool refreshing dip- it just added more flavor). Do not use a blender or food processor or the constency will be too soupy. Chop and mix by hand and the dip will be perfect for veggies, chips, or spreading. My favorite way to eat Duke is rolled up inside flour tortillas! YUM!

Admittedly I probably botched this recipe. I cut the sugar in half thinking it would be fine since I used sweetened applesauce in place of 1/2 the oil. I also didn't make the frosting since we normally don't frost brownies. They ended up with a distinct veggie taste...which we didn't mind, but they could have been way better if the flavor was more subdued or nonexistent. Since this is a nutritious brownie recipe and a good use for extra zucchini from the garden I will try making these again; but I will definitely add the full amount of sugar and frost the brownies thickly.

i made the cake in a bunt pan and it turned out pretty and delicious! I used coconut oil and limited the sugar to 1 cup brown and 1/2 cup white in the cake. The cake turned out delicious- very moist. For the frosting I cut the powdered sugar in half to 2 cups. It was the BEST cream cheese frosting I've ever had- and still very sweet! Next time I will add even less powdered sugar. I did not use walnuts. I highly recommend this recipe for families since it doesn't have raisins, coconut, or pineapple- as long as everyone likes carrots no one will be picking anything out!

I added 2 chopped apples to the onion & curry mixture (idea from a similar recipe I saw) and added some sour cream at the blending stage. Next time I will add potatoes or rice to make it more hearty. Overall a healthy and good recipe to keep around during the summer to use up excess zucchini from the garden.

Good. Not great. I didn't think the pickles added much "zip"...but I guess I could have added more. I served the Pico as a side to "Addictice Sweet Potato Burritos" from AllRecipes and the fresh/spicy flavor complemented the sweetness from the burritos well.

Very good- but not easy. The dough was simple to make. I let it cool before placing it into my Wilton's pastry bag. The bad didn't break like other reviewers mentioned...maybe because Wilton makes very high quality bags. The difficult part was making the perfect size and frying them for the right amount of time. I used an entire batch of dough just trying to get the size right. My churros came out too thin with a star decorating tip (almost like french fries) so I snipped the pastry bag opening to get the star tip out but then the churros were too thick and didn't cook all the way through. I used a new pastry bag for my second batch of dough and snipped the opening a little smaller and then the churros turned out perfectly! They tasted great.

Awesome! I made a casserole out of this and everyone thought it was DE-LISH. I added green peppers to the bean mixture and used only half the water. I layered the ingredients (beginning with sweet potatoes) and ended up using 3 tortillas which I cut into squares for easier serving. I baked the casserole at 350 for 1/2 hour. Served with a side of "Secret Ingredient Pico de Gallo" and "Churros" for dessert (both from Allrecipes).

I rarely make a recipe without skimming most of the reviews, but this time I was in a hurry and decided to rely upon the positive star rating and make the recipe exactly as it's written. Big mistake! I boiled the spinach and set it aside just as the recipe states. My intuition/cooking sense told me "drain the Spinach" but I was in a hurry and didn't want to flop the appetizer so I re-read the recipe and it says nothing about draining the spinach. I poured the spinach/water into the batter and hoped the mixture would somehow turn out okay even though it looked entirely too runny. I let it bake for 50 minutes and it still wasn't firm. Turned out to be a decent veggie side dish, but this recipe needs to be changed!

A-MA-ZING! I made this recipe without any changes for Easter dinner and all of my guests said these were the best scalloped potatoes they have ever eaten- hands down! Very cheesy and filling. Extremely fatty and a little pricey...but PERFECT for a holiday/special occasion.

This banana bread is excellent. I always bake mine in a bundt pan which makes a pretty presentation when we have guests for breakfast.

The BEST BROWNIES!! The chocolate flavor is very pure since the recipe calls for a whole cup of cocoa. The chocolate chips stay melted and gooey up to 3 hours out of the oven...perfect for bringing to parties. The only negative is that these brownies are more expensive to make than most others- but they're worth it in my opinion!

Good base recipe for mashed potatoes! I've made these several times. I usually make 12 servings because they're just as good reheated. I've added sour cream a couple times as well as rosemary and garlic- versatile recipe, but doesn't need a thing added for plain traditional potatoes.

The asparagus paired with the parm cheese is a perfect combination! Cooking for 10 minutes was just right- the aspargus was very tender and flavorful. I will use this recipe again and again.

A very good roast! Turned out so tender it literally fell apart when being scooped onto a plate. I served with the Traditional Mashed Potatoes and the Asparagus Parmesan recipes, both from this site. If serving with mashed potatoes, I would recommend offering a beef gravy as some people might not like the tomato based gravy from the roast on their potatoes.

I made this for a houseguest who doesn't eat beans, and he like it a lot! It was very easy to make and tasted just as good as my usual recipe with beans. I used organic Fire Roasted Crushed Tomatoes by Muir Glen that added a nice roasted flavor. We sprinkled cheddar cheese on top and I used the Excellent and Healthy Cornbread recipe from this site to go on the side- also very good!

I have tried so many corn bread recipes that turned out dry, but this one is moist and very good! I used 1 T. sugar and 1/4 cup honey. Sour cream can be used to replace the yogart, although I personally love to use the yogart for the flavor and nutrition. Tastes great with chili!

This casserole is delicious and nutritious. My whole family loved it. I had to improvise with the soup/water because I used an organic soup in a larger can that was not condensed. I also doubled the spinach and chopped it in the food processor first, since my kids don't like big clumps of spinach.

Absolutely delicious! This is the best rice n' beans recipe. Full of flavor and very hearty. The letovers taste even better reheated. I make mine without the ham hock so it's less expensive.

I used this recipe to frost a birthday cake and it tasted amazing! We don't use shortening at in our home, so I used 100% butter. It made piping the frosting onto the cake a bit more difficult since the butter melts much more easily than shortening. To combat this, I put the piping bag in the freezer to solidify the frosting every 5 minutes. The cake turned out great and everyone loved the rich buttery frosting. Next time I will try using 1/2 butter and 1/2 coconut oil.