I made this soup almost exactly as per the directions (except I only used 1.5 tsp Chili powder and forgot to add the tomatoes) and my fiance and I still thought this was mildly spicy-- we made sure to have enough sour cream on the top to help tone down the spice a bit. This would be too spicy for people who don't tolerate spiciness well (i.e. my mother :). We had this as leftovers for a few days afterwards as well and it was even better-- great with extra cheese and scooped up with tortilla chips. Thanks!

I'm giving this recipe 5 stars WITH the changes I made. I took the advice of many others and added 1/2 tsp ground ginger root, 1 crushed clove garlic, and pinches of both garlic and onion powder, and slightly less soy sauce (I ran out). I used crunchy peanut butter and my fiance says it's the BEST he's ever eaten (we live in the Netherlands and this "satay sauce" is eaten quite regularly, so that's a big complement). I also tried adding less water (some reviews said it was 'like watery peanut butter' but I ended up adding the rest of the water because it was so thick! I think the amount in the recipe is perfect). My only other comment would be that the serving size is for 6 people, but we ate it with stirfry veggies and we used the entire amount between the two of us. For more than 2 - 4 people, I would definitely double this recipe! Delicious, will make again and again!

I just made this recipe for dinner but made a lot of changes (due to time constraints). I boiled the broccoli in chicken broth (for flavour) and added chopped potatoes as well. I made the sauce in a seperate pan (added garlic, omitted salt), then poured it over the potatoes, onion, and broccoli in a sauce pan (after I drained them), added grated cheese, the egg whites (I only used 2), and about 1 tbsp mayo, and cooked it all for 5 - 7 min on the stovetop. Then I threw it in a dish and covered it with italian seasoned bread crumbs, and cooked it in the oven for about 15 min. It was still kind of soggy (a little longer in the oven would have helped) but everyone ate it up. I served it with meatloaf and it was a good side dish. I might make it again if I play around with it a little more, but it was a good last-minute solution.

Yummy! I had 2 leeks and was looking for a good soup recipe, and definitely found a winner. This soup is also dynamic and other veggies/herbs could easily be added to it. Some changes I made, 1) instead of chicken broth I used 4 cups of water and 2 chicken boullion cubes 2) I used 1 cup of 2% milk to just make it slightly creamy 3) I only used 1/4 cup of butter for the leeks and added 3 crushed cloves of garlic as well 4) I added 1/4 cup of white wine when cooking the leeks and 5) I added about 1 tbsp of dried parsley to the soup, 1 tsp of ground white pepper, and 1 tsp of nutmeg (suggestion by my mother-in-law) and it actually added a nice smoothness as well. Using a wooden fork, I mashed as many of the potato chunks in the soup as I could after cooking it (don't have a food processor yet!) which gave it a nice texture, and I garnished with grated cheese. Will definitely make again with my changes!

This was AMAZING!!! The only (very minor) change I made was to add 1 tsp of lemon juice and zest to the meringue after whipping it, but otherwise the recipe was perfect! My meringue didn't get 'hard' at all and was very flat (I've heard meringue is hard to get right, I'll have to try again) but it was still DELICIOUS! Definitely a keeper!!

I made several additions to this recipe, but they made it even better! I added 1 tsp vanilla, 1/2 tsp cinnamon, 1/4 tsp Allspice, and 1/2 cup cream cheese. I've also made it both with butter and substituting apple sauce instead- both great. I would recommend using a topping on it as well, but it's delicious either way. Also, I blended the wet ingredients but took others advice and spoon-mixed them into the dry ingredients without blending. Perfect! Definitely a keeper!

I'm only giving these pancakes 4 stars WITH modifications. First of all they were rubbery, but I believe that's a result of using the baking soda instead of powder. I made several modifications, instead of the oil and butter I substituted applesauce. I added another 1/2 cup of flour and 1/2 tsp baking soda, 1 tbsp of sugar (instead of a tsp), 1/2 tsp cinnamon, and only a dash of salt. They cooked really well (and fluffed up a bit) but the flavour was still a little bland. Maybe I'll try adding some almond extract next time? Definitely a "simple" recipe and you need to play with it to make it good. Great in a pinch though!

I followed the recipe almost exactly (as per other suggestions, I added slightly less sugar) and I used the Jiffy cornbread mix, but I was just not impressed. It would do in a pinch, but I felt the flavour was pretty bland and nothing special. Oh yea, and I used a 8x8 square baking pan- the 13x9 must be an error. I'll keep searching for other recipes.

These came out really well. I only made some slight changes, I used heaping teaspoons of whatever herbs it suggested (some other reviewers complained of not enough flavour) and I'm not a huge raisin fan, but I used white chocolate and a dried fruit mix (cranberries, cherries, and blueberries) and they tasted wonderful! I did have trouble with them falling apart a bit, but the taste made up for it!

This is a very good idea and it tasted pretty good, but not great. I would, however, make it again and try adding different things to it. It was also very heavy and filling and fed 6 people (3 adults and 3 picky children who ate it as well). The only thing I really changed was to make 2 layers and found that that was plenty, and used Gouda cheese instead of muenster. I'll definitely try it with other fishes/meats as well!

Yummy! I made this for dinner tonight and even one of the pickiest kids ate it. I added the spinach (I used fresh spinach) in with the cheese mixture as per another reviewer, but I could have better spent the extra 5 minutes to layer it like the recipe said. Otherwise the taste was great and everyone gobbled it up. I also boiled the chicken in chicken broth and shredded it (it takes a lot more time but I think it gives it a nice texture) then cooked the lasagna noodles in the chicken broth. Full of flavour! Will definitely make again!

This was wonderful! The only changes I made were to use 1/2 cup of milk, 1/3 cup brown sugar (all I had, but it was the perfect amount) and italian seasoned bread crumbs--perfect. I used one medium onion and added about 1/2tsp of onion powder as well. I cooked it in a gas oven at 200C for 1 hour and it was perfect. I made this for 6 people (3 adults and 3 children) and everyone gobbled it up! Will definitely be making it again!

These came out great: with some modifications. I've made them twice, both times just with red bell peppers (I prefer them) and added garlic and onions to the meat mix. Instead of just pork, I used a 1/2 beef 1/2 pork mixture. I increased the amount of feta by a bit (also by preference) and the 2nd time I was out of raisins so I used dried cranberries and they came out just as tasty. I also found it didn't fill as many peppers as the recipe indicated, so I cut off the tops of the peppers, piled the little extra on each of the tops, covered them in foil and baked them as well for anyone who wanted a bit of seconds. I left the foil on till the last 5 minutes and increased the cooking time by about 10 min to get the peppers softer. They came out great, and I will certainly be making them again with the changes.

One word: AMAZING! The amount of lemon was EXACTLTLY what I was looking for. I made this to bring to a party and it was a HUGE success. I didn't change anything, but used a really old electric oven and had to cook it an additional 20 minutes before it was done. The icing made a LOT of extra, and I pretty much coated the whole cake in it but it was delicious and I certainly intend on making this again and again. Thanks!

Wonderful! The flavours from this recipe blend so well together and go with just about anything. I've made it now with Salmon, Chicken, and even Tofu and it's perfect every time. The only changes I made were to use orange or mandarin marmalade instead of OJ concentrate, leave out the tomato sauce entirely, I use normal white onions in the sauce instead of green (and I put the ginger and garlic through a garlic press to help the flavours blend), and only use 1 tsp of olive oil in the sauce (more is not really needed and only adds additional fat/calories). I cook on my stovetop in a frying pan, using the sauce instead of oil to cook it with. I remove the [salmon, chicken, or tofu] then cook a chopped onion, chopped red bell pepper, and 3 cups of baby spinach leaves with the remaining marinade and serve it together with rice. PERFECT! Will continue to make again and again.

Wow. That pretty much sums this recipe up. The presentation was beautiful, the taste fantastic, and I prepared everything a few hours earlier and just stuck it in the fridge till I was ready to bake and it came out perfect. I made some few changes just to make it easier (as many other reviewers as well) I used seasoned bread crumbs instead of making my own, normal white onions instead of green, I also just sliced 'pockets' in the chicken (pretty much sliced it in half) and generously stuffed the chicken (I only used 4 breasts) and closed with a toothpick. With the extra filling I had left (since I only used 4 breasts) I dropped it in balls in between the chicken and baked it as well, and it was excellent with pasta. I brushed just a bit of butter over the breasts and sprinkled the breadcrumbs over. I put the stuffing in the fridge (instead of the freezer) but I also don't think that's really necessary. And I almost left out the sun-dried tomatoes (because I didn't have any) but they REALLY do make this dish special, so definitely don't leave them out! I made a sherry-cream sauce I found on this site for pasta and served it together with the chicken. I cooked it in a gas oven (200ºC) for 35 minutes and that was perfect. It went over great and even kids from 3 - 8 enjoyed it! Will definitely make again, especially for guests!

Wow... if only more stars were possible! I needed a cheesecake recipe for people who have never eaten cheesecake, and whom I greatly wanted to impress: wow did I choose right! I followed almost all of the advice, I made one and a half times the crust and the filling, microwaved the apples for just under 2 minutes and drained the excess juice after mixing with the sugar/cinn, per another reviewer, I made a crumble topping with flour, pecans, brown sugar, and melted butter to sprinkle over top, and cooked it in a gas oven at 200ºC. I inserted a pan of water underneath (instead of a water bath as suggested by some) and honestly don't know that it made a big difference, but it was moist! I refridgerated it over night but it was firm in a couple of hours. Absolutely amazing. I couldn't find graham crackers in the country I'm living in, but substituted these cookies which are similar in texture but a little sweeter, so I halved the sugar/cinn added to the crust. Everything was perfect and a huge sucess (my first time making cheesecake!) Thanks!!

This was amazing! I'm definitely not a 'stuffing' fan, but I will make this always in the future. I went to a local bakery and bought their 'pumpkin bread' (which really I think was just wheat bread with some pumpkin seeds). I also used another 1/2 cup of onions (I used sweet onions, I just like the flavour), I used 3 cups of mushrooms, and because I like my stuffing a little more moist, I used an additional 3 tbsp of chicken broth. I didn't have parsley, so didn't use any, and when I was done, I stuffed everything in the turkey "Easy Herb Roasted Turkey" from this site (also wonderful) and baked for 3 and a half hours, and served the stuffing straight from the turkey. Everything was perfect.

Wow... that's all I have to say. I've never had to cook a whole anything in my life, so was nervous about the Turkey. I'm living in the Netherlands, and didn't have access to a lot of the things I needed (ie. a roasting pan) so I made a LOT of improvisations. I didn't have a brush, so just used my hands to spread the oil mixture on the outside and inside of the skin (messy, but it worked!). I used a 4 Kilo (about 8.5 lb) Turkey and used all of the oil mixture. I set in a pan, on top of cookie cutters and rolled up balls of foil, and poured chicken broth instead of water on the bottom of the pan. I covered loosely with foil and baked in a gas oven for 3 hours 15 min, then removed the foil for another 10 min. I stuffed the turkey with "Ibby's Pumpkin Mushroom Stuffing" from this site before putting it in the oven, and everything came out PERFECT! The turkey was moist and wonderfully seasoned. I will keep this recipe forever!

This was delicious! I made just a few changes, I ended up using a whole cup of wine, and I added 1 tsp of garlic powder. I didn't have swiss cheese, so I used fresh mozzarella and it still came out wonderful! Will make again.