this is pretty easy to make. it came out pretty rich.

yum! just as good as regular hummus. maybe even better! the purple color can throw some people off, but once they taste it they will eat it all!

i made these vegetarian by substituting the beef with chickpeas and carrots. i used the recipe suggested by one of the reviewers to make my own dough. these turned out very good! i have made many chutneys to accompany this.

my mom makes these often. they are my favorite potatoes. yum!

i love the flavour of these cookies! i substitute butter for shortening/ these really satisfy my molasses craving.

i was really disappointed in this recipe. something with the spice combination was not right.

these are soo good! i omit the milk alltogether. they still come out alittle thin, but they are very tasty! i especially love the oats!

i Love this black bean dip! i make a few modifications. i only add the chopped tomato, not the salsa, and i add a dash of a thai hot sauce, and i use colby jack cheese instead of monterey.

This was soo good. i love apricots. they really added a nice sweet flavor to the lentils! to make it vegetarian, i used homemade veggie stock instead of chicken. these with veggie samosas and a selection of chutneys makes a great dinner!

mmm, after eating these fresh hashbrowns, i rarely go back to the frozen kind. i esp like to add 1/2 tsp tumeric, 1/2 tsp coriander, and 1/4 tsp cayenne to sauteed onions and garlic, and then add the grated potatoes. it is scrumptious!

I absolutely loved these! i added some italian seasonings to the goat cheese mixture, and preferred the grapes cut into fourths. soo delicious!

These were very good! the actual cookie was a little bland, but the melted andes made up for it. i brought these into my class and i was known as the "cookie girl"

these turned out really well. i love the wheat germ, it tastes just like bread crumbs! i had a lot of eggwhites laying around so i used that instead of egg substitute. a great afternoon snack!

this is a delicious and authentic recipe. i also added cumin (1 tbsp i think) and a whole head of roasted garlic instead of the fresh garlic. i used extra olive oil and water to thin it down. lemon juice, tahini, roasted garlic, and cumin make the best flavor combination!

These are just what i was craving. i didn't add the bacon (i don't like bacon), and i added oregano to the mixture. the oregano complimented the cheese, butter, and sour cream well. i also added some grated parm cheese on top to help brown. I prefer these to the ones at Fresh Market, they just need a little preparation time. i did have to bake them 30-45 minutes longer initally so they would be soft enough to scoop the flesh out.

These were sooo yummy! maybe next time i wont add soo much caramel. i substituted pecans for walnuts. i did not add any pecans to the brownie batter, just in the middle with the caramel. thank you! i am glad i found a from scratch recipe and not one using cake mix!

this was a nice change from the original bruschetta. i made a few changes. i peeled and seeded the tomatoes (i used ugly/heirloom, not plum). i added pressed garlic, the juice of half a lemon, and salt, and pepper to the tomatoes. i let them sit as long as possible to let the flavors meld. i did not use italian dressing at all. i floured the eggpant before egging. i added parm cheese and italian seasonings to the breadcrumb mixture. i baked the eggplant first before topping with tomatoes and then baked again. i topped it with fresh basil and parm cheese. finally, i made a balsamic glaze by adding equal amounts of sugar and balsamic vinegar to a pot on the stovetop, heating until the sugar is disoved, then putting in the freezer until cool. for a less sweet glaze, use half the sugar. i am still playing with the oven temp and time, but i have enjoyed this veyr much, thank you!

this was pretty yummy! changes i made: i used rice vinegar, i omitted the mushrooms and added a sweet onion, i used pure peanutbutter (no salt or sugar added), i added the juice of a lime, i added 1 tbsp of ginger, i sauteed the tofu in the oil first until browned then added the veggies, i added 1/2 cup of crushed peanuts at the end, i served this with white rice and added some salt, next time i would add some fresh cilantro. since my peanutbutter didnt have any sugar in it, i added the full amount of molasses and it was not too sweet. Thanks for this scrumptious and easy recipe!

this is SO yummy! i added extra balsamic. everyone always loves this. it is scrumptious!

these turned out wonderful. first, i combined the wet ingredients in one bowl and the dry in another and slowly added the dry to the wet. i also followed the advice of others and rolled them into small balls, and flattened them on the cookie sheet. the minimum baking time was perfect. i only got 2 dozen cookies instead of 3 dozen, but i guess i just made mine larger. these came out perfect!