I tried making this bread twice. The first time, it came out so dry, we threw it away. The second time, I added cinnamon and used a lot less flour than called for. The bread still came out pretty dry. The flavor was fine. I don't know if it's the altitude (we live 5280 ft) or just that it needs more oil, but it's way, way too dry.

Yum! I added a tomato and squeezed a lime into the mixture. Also, I skipped on heating the tortillas. Delicious and very refreshing.

My husband made this for the family on Thanksgiving. It turned out beautifully! He used mandarin oranges, strawberries, blueberries, blackberries and raspberries for the fruit, but he used this recipe for the glaze and the cream cheese/whipped topping.

Devine! I made the crust from scratch and blind baked it so it would be flakey. Other than that, the only change I made to the recipe was doubling the cinnamon. The pumpkin pie was easy to make and came out absolutely perfect. It was truly the best pumpkin pie I've ever had!

Spicy! I wasn't sure which paprika to use, so I used Hugarian paprika and mixed it with sweet paprika, like another reviewer recommended. Wowee! The Hungarian paprika gave it quite a kick. It was too hot for my husband to eat! I loved the flavors in this recipe and thought it was different and delicious, but next time, I'll definitely stay away from the hot paprika!

So easy and delicious! This was the first cheesecake I ever made, and it came out perfectly. I wasn't sure if I was supposed to use roasted pecans or raw pecans. I opted for the roasted pecans, and they worked perfectly. So, so yummy! My husband really loves it, too, and is already asking me to make it again for him and his pals next week. I didn't make any changes to the recipe whatsoever, and I definitely did not have to bake it in a water bath. It turned out absolutely perfect as is.

Unlike other reviewers, I didn't think this recipe was too messy. With the help of my husband, the work went quickly and cleanly. This recipe gets three stars because I didn't think it was very tasty. My husband loved it and wolfed it down. For me, I couldn't eat the fried eggplant (and I love eggplant!). The frying just made it too heavy. I ended up eating the sauce and the cheese and spinach with bread. That part tasted just fine, but because of the eggplant, I won't make this again.

I love (love, love, love) this recipe. I make it for dinner every month or so, and it makes delicious leftovers for lunch the next day! I've never used fresh ginger in the coconut curry tofu. I use about 1/2 a tsp of ground ginger instead of the 1 tsp of fresh ginger. It works just fine!

This recipe was fine; the consistency was perfect. I've made it twice so far, and both times, I've thought that its flavor was fine. However, it has an after-taste to it, and it's pretty heavy. Of all the recipes I've used with my ice cream maker, this is the least spectacular.

When these cookies first came out of the oven, they were perfect. The house smelled of spices, and they tasted fabulous. As they cooled on the wire racks, though, they started to get hard... and harder and harder. When they were completely cooled, they were like little bricks. We couldn't bite into them! They weren't burnt, just rock hard. With the simple list of ingredients, I know it wasn't something I skipped or missed. They're just... really, really hard.

Ewww, these were way too sweet. I mixed in more peanut butter after trying the first batch to make it less sweet, but that changed its consistency. My husband thought they were fine, but only ate a couple. We threw most of them away.

The drink was very strong. In addition to decreasing the rum, I'd really cut back on the pina colada mix as well.

This bean salad is pretty good. Next time, I think I'll use cilantro instead of basil to make it taste really fresh. I had a can of butter beans in the cupboard and added it to the recipe (in addition to the kidney beans). To compensate, I added some extra corn, tomatoes, onion and lime juice. I ended up with a *lot* of salad, but it tastes great!

I loved these cookies! My husband really enjoyed them, too. I opted to use the full amount of almond extract (no vanilla like some people recommended). I'm glad I did! The almond and the zest make the cookies so flavorful. My cookies didn't spread out a lot on the pan like a lot of other people experienced. They came out with the texture exactly of a cookie. Yummo! The only changes I made to the recipe were that I used the butter-flavored Crisco shortening, and I added about a third of a cup extra blueberries. They came out perfectly! Also, I live in high altitude. The 12 minutes were plenty to cook the cookies at high altitude!

My favorite thing about this recipe is that it's easy and takes very few ingredients. Perfect for a budget! And it tastes very yummy. I made them tonight, and my husband said they're his new favorite stuffed peppers. I had some garlic and onion on hand, so I chopped some up and sauteed it in some olive oil. After about five minutes, I turned the temperature down and added my can of tomato sauce. It gave the sauce more flavor. Also, not all the filling fit into my peppers. Maybe I bought too small of peppers? So I added the remainder of the filling to the tomato sauce, too.

This was so, so yummy. My husband and I were so thrilled with the pumpkin bread, that we each took some to our coworkers and family for them to try! Since I didn't use walnuts, I added extra chocolate chips, and I also doubled the cinnamon. Yum! I made this recipe a second time and used only 2 and a half cups of sugar. I still doubled the cinnamon, and it came out delicious! This time, I used mini loaf pans. They were done in 40 minutes.

I followed another reviewer's advice and put the root vegetables in first. After about 15 minutes, I added in the onion and peppers (and I added 4 peeled and halved cloves of garlic!) and cooked it for about 20 more minutes. I wanted to serve this as a main dish, so after it came out of the oven, I stirred in about 1/4 to 1/2 cup of leftover jarred spaghetti sauce. The sauce made it moist so we could eat it over rice.

I love how easy this recipe is, and it came out the perfect consistancy. However, it's way too sweet for my taste. My husband described it as a good dessert. Perhaps it was the apples I bought? Anyway, I'll make this again, but next time, I won't add any sugar.

This sorbet is so, so good. To make simple syrup, I boiled a cup of water and then stirred in a cup of sugar until the sugar was dissolved. To give it more fruit flavor, I added the lime zest from two limes to the water before I boiled it. Once the simple syrup was made, I added the lime juice from both limes. I ended up with more than a cup of simple syrup, so I just used a cup of it and am saving the rest to make the recipe again. Very yummy! It tastes very fresh.

I used some lime simple syrup I had leftover from another recipe. My husband, who's a big whiskey drinker, loved it.