Excellent! I modify the assembly directions as suggested by reviewer Lucia de Wagner. My favorite version is Cranberry Orange in which I add to the recipe: 1 tsp packed grated orange rind, 1/4 c orange juice (I make it extra strong from concentrate), 1/2 t cinnamon, a few dashes of nutmeg, and 1 c Craisins. This recipe makes 16 servings for me: make two rounds and cut into 8 wedges. Even with the smaller wedges, I need to bake this recipe longer (about 20 minutes).

This smells so good and has a delicious buttery, maple flavor. I purchased maple extract just to make this recipe and followed the recipe as written. I'll make this again.

Simple, but very good. I have made this many, many times. We prefer oregano over basil so we usually make that change. Also, I made this once for company that needed a heart-healthy diet, so I reduced the Parmesan cheese to 2-3 T, and it still tasted great. Obviously you can easily change the seasonings and/or the breadcrumbs for variety. A keeper recipe for taste and ease of prep.

Delicious crust with walnuts and graham cracker crumbs. The only changes I made were to use reduced fat cream cheese (neufchatel cheese) and to add a full tsp of cinnamon to the filling (I didn't sprinkle any cinnamon on top). I garnished as directed with 2 T chopped walnuts in the center and a ring (like a target design) and added 6 walnut halves. I lined the pan with parchment paper so I could remove the dessert to nicer serving plate. Very pretty and delicious.

This had a winter holiday appeal with the red cranberries in the snow white cake. I baked it in a 9 inch white ceramic tart pan instead of a pie plate and it looked beautiful. This is not really a pie-like dessert and could use a better recipe name. I did decide to stick with one type of nut, almonds: almond extract and sliced almonds (no walnuts) which worked well. I used the topping idea from reviewer Nathan Bialke but used sliced almonds instead of walnuts: 1/2 c sliced almonds, 1/3 c brown sugar, 2 T soft butter, & 2 T flour. The cranberries are a little tart in the sweet almond cake, but we liked it that way. I already have requests to make this again.

A delicious pumpkin cake that tastes great without frosting. We ate this plain and also with a little whipped cream on top, just like you might eat a slice of pumpkin pie. If I were to frost it, I would probably use the recipe for Sturdy Whipped Cream Frosting (but use all vanilla, no almond extract) which has reduced-fat cream cheese and heavy cream instead of butter. I think whipped cream and pumpkin make a great pairing that isn't too sweet. This recipe lets the pumpkin flavor predominate...some have commented that they would add extra spices, and while I can see that would be good also, you really don't need to make that adjustment if you like pumpkin cake vs pumpkin spice cake. I will be making these again soon.

This is a nice, slightly sweet side dish. It works with russet or red potatoes, and I usually cut them in quarter inch slices to speed up the cooking time a little.

Easy comfort food, but the recipe needs more flavor. I added red wine, parsley and ground black pepper to the simmer stage, but it still needs something more. I adjusted the flavor at the end with a little Tamari sauce but it still needs more flavor...perhaps more red wine and garlic?

A simple stir fry recipe that tastes great. I add a little black pepper and a sliced onion when stir frying the beef, double the ginger (powder) and garlic, and usually reduce the sugar by about 1/3. I've been making this for over two years because it is quick and good.

This is my favorite kind of recipe: simple, quick prep, & great taste. It could be whipped up for company while still having time to enjoy the company! I did use fresh minced garlic (instead of powder) and whole milk (instead of whipping cream) and had fabulous results. I also deglazed the pan with a splash of white wine. I wouldn't have thought to pair chicken with dill, but it tastes very good. Next time, I might use slightly less butter. I will definitely make this again.

I took this to a potluck where I was assigned to bring a salad for teens and adults. It was good, but nothing exceptional. I think the other reviewer comments to sweeten the sauce would make a little improvement to this recipe. As a personal preference, I would prefer fresh grape halves over the raisins in this recipe, but I think the walnuts made it somewhat interesting to eat.

This needed to bake much, much longer even though I increased the oven temp to 350 degrees from the start. Even with lots of additional baking time, the final result was way too dense and moist with little areas that weren't baked enough. The ingredients really appeal to me, so maybe I'll try it again, but I'll cut back on some of the moisture rich ingredients (probably the oil, applesauce, or part of a banana) or use a little more all-purpose flour in place of some of the whole wheat flour. The flavor was very good.

Very flavorful and zesty, but salty! There are quite a few canned ingredients in this recipe so it is easy for the salt to pile up. I did use unsalted canned tomatoes, but if I made this again, I would use unsalted beans and low-salt chicken broth too. I wasn't able to find canned tomatillos, so I substituted La Victoria Thick n Chunky salsa verde which is medium hot. I think that the type of tomatillos or salsa verde used has a big impact on the flavor, saltiness, and spiciness of this recipe.

The pumpkin and chocolate combination is unique and works well together. I only used 7 T butter with 1/4 c plus 1 T applesauce in place of the rest of the butter. I also slightly decreased the nutmeg and cloves. This makes more of a snack cake or a cake-like brownie.

The only change necessary is to taste it before you add the salt and pepper...you probably will not need the full amount. I have made this many times over the past year as written and also with two cans of chicken broth in place of the water and bouillon granules. I usually add a little parsley and a 1/4 c frozen peas for a little more green. Very good and economical too.

This was good, but a little salty. I followed the recipe plus added 1/4 c. of Balsamic Vinegar as recommended by reviewers for tenderizing. I marinated it for a full 24 hours. The cut of beef used was a Beef Round Top Round London Broil, and it was very tough even when I sliced it thin!...maybe I should have marinated it longer or really pierced it with a fork a lot more? I probably would avoid buying this cut of meat again, and we have other marinades that we prefer.

This homemade applesauce smells and tastes great. I received a gift of home grown apples (didn't know what variety) and this was an excellent way to cook them. I thought the amount of sugar was about right for our apples, but we added a little more cinnamon.

I used most of the suggestions that the top reviewer, Shannon :), suggested and also substituted cayenne pepper for crushed red pepper flakes. With those changes, we thought this was very tasty and would make a great fish sandwich.

This recipe yielded 64 mini muffins for me (baked 16-16:30 minutes). Based on other reviews I added 1/2 tsp pumpkin pie spice to the batter, and I would probably add 1 tsp next time. I used nonstick coated mini muffins pans and didn't need to oil and flour them. The only other change I made was to use canola oil in place of the olive oil. Very pretty and delicious.

This is an impressively moist chocolate cake with a deep dark color! It baked beautifully at altitude with the standard high altitude adjustments (less baking powder and baking soda depending on how high you live, slightly less oil and sugar) even though the very thin batter had me unnecessarily worried. I will make this again.