I thought this was WAY too eggy. It tasted like it wanted to be a breakfast dish.

This was delicious. I doubled the amount of rice then added in some yellow squash, onion, and red pepper. I used an aged Vermont cheddar (a little less than what's called for) and it was delicious. My husband requested it be added to the weekly roster.

Just perfect. I served this over seaweed salad and along side some seasoned sushi rice. Enough for a main course and felt like I was at a 5 star Japanese restaurant. Wouldn't change a thing.

I added in a tomato that had been seeded and diced....it just needed more flavor to me. Added a lot of salt and pepper. Maybe I should have added more salt to the veggie and pasta water?

This is pretty good, but I must have used too large a clove of garlic because the flavor was overpowering (and I'm a big garlic fan!). However, the kale still had some crunch and natural flavor. Easy, quick, healthy side.

This was the easiest, most amazing soup! So much flavor and just like something you'd have at a restaurant. Made it with corned beef Rubens for St. Patty's day - perfect!

perfect - just like sushi rice should be!

I made this recipe along with some hearty, crusty bread and a hard cheese on the side. I did as other suggested and added carrots. A very filling soup - so healthy, and conveniently vegetarian. If I wanted to make this non-vegetarian I would add some cubed salt cured ham, and I think that would be great in this.

These were great and so easy! I had everything I needed for them laying around the house and didn't even know it! The only reason I'm not giving them a five is because I think the baking time needs to be a tiny bit longer. Maybe 2 minutes longer for cookies that are ever so slightly crunchy on the outside but still chewy inside. I cut this recipe in half and it was just enough for me and my husband for the week. (But warning: they are ADDICTIVE!)

This is a pretty good vegetarian main dish. If I make it again I will add black sliced olives to the top layer before baking, then another sprinkling of diced tomatoes and some sliced green onions on the top after it comes out of the oven.

It's OK. I made the recipe to try and orient myself with curry seasoning, but I could hardly taste it. Maybe up the curry? Not sure, but just so-so for me.

This was delicious. I made it because I was looking for a recipe to use up some stuff I had left over in my fridge at the end of the week (some chicken cutlets, wine, half a box of broth, half a package of mushrooms) and this was PERFECT. I did what other suggested - browned the chicken, removed it from the pan, sauteed the onions and mushrooms then added the wine to deglaze then added the broth and all the other ingredients. Had no problem thickening the sauce and in fact had to add more wine to make it a little more saucy about half way through. I used portabella mushrooms which worked great since they are tough enough to hold up to the heat and longer cooking time - not rubbery at all. I also added garlic in with the onions and mushrooms. I served the chicken just like this with a side of steamed broccolli. The only problem was I wish I had made more!! I cut the recipe in half since it was just me and my husband, but I'll definitely make this again for a larger crowd. Great for dinner guests - it's a restaurant quality meal that takes just a little time.

The recipe as it is doesn't have nearly enough flavor. I added oregano, salt and pepper and still felt it was a little flat. If I make it again, I'll do as others suggested, substituting red wine for 1/2 cup of the water, add more zuchinni, more seasoning, etc. I served it over whole weat linguini, but if I did it again I'd use a heavier pasta - maybe orecchietti. Very filling, though and a healthy recipe.

I followed the recipe except for a few things: held back on some of the broth and instead added the juice of one lime. Tossed in some chopped up cilantro and seasoned it heavily with cayenne pepper, chili powder and tobasco sauce because I like a little heat. I served it with fish tacos and put out topping that could be used for the tacos or the soup: cheese, sour cream, avocadoes, green onion, cilantro, tortilla chips, etc. SO easy - this is going in to my regular rotation.

This was amazing! I made this for Thanksgiving this past year instead of my usual fresh-pumpkin pumpkin pie because I was unable to find a pie pumpkin as Thanksgiving drew near. This recipe was a million times easier than my pumpkin pie recipe and lended just as good or possibly better than results! Not a lot of work for great results.

This bread is SO easy to make and so tasty. I diced the apples the first time, but it was too chunky, so the second time I made it, I used a wide cheese grater to grate the apples before I mixed them in - this lended a much better texture. I used a braeburn and a granny smith apple to give the bread some different flavors.

I made this stuffing for Christmas dinner this past year and my family LOVED it. My uncle asked if he could take the left overs home and my aunt emailed me asking for the recipe. The only thing I changed was that I added a tube of sweet thyme sausage that I ground and browned first, then cooked the onions and celery in the sausage fat that I drained off of the meat. The sausage made it really robust - almost casserole-like. Warning: it will make your entire house smell like oysters when you make this, so be prepared with good ventilation and lots of candles!

You absolutely must add flour - the recipe as it is makes a soupy salad dressing consistency. I used broccolli instead of zuchinni and linguini rather than fettucinni. It was OK, but I'm not sure it was worth the entire tub of blue cheese.

I was disappointed. The texture of these muffins were so much less fluffy than I was anticipating and they needed to be sweeter. Without the sugar and cinnamon on top they would have been inedible.

This soup really surprised me. I cut the recipe in half since it's just me and my husband. I used lower sodium broth as others suggested. I used a salt cured Virginia Ham and that added all the salt that was necessary - I didn't add extra salt while cooking and the soup didn't need any after it was done. That was amazing to me because I thought this soup would lack flavor and seasoning, but it didn't. As long as you get a high quality, high flavor ham, you will get great taste. I also added two medium sized red potatoes for some extra "umph." I only simmered the soup for an hour as I like my veggies to still be a little firm. This is a great soup to put in the books. SO many yummy and good-for-you veggies, too.