This was not bad. I was hoping for more flavor. I used slivered almonds because that's what I had on hand. I'll probably keep searching for another recipe using green beans and almonds.

This was great. I added mushrooms and zucchini, sauteed in olive oil. I also added parsley. This is surprisingly filling!

This was a terrific, and surprisingly easy recipe for a first-timer. I skipped the towel in the bottom of the pan, and the water turned my cake pan an unfortunate tin color. That aside, the custard turned out fabulous, and instead of melting sugar on top of the brulees, I opted to make a caramel sauce stolen from another recipe on this site, which I drizzled over the top. Fantastic!

Ok, I made these and they were easy and look totally fantastic....but the garlic slices I put in there turned BLUE after 3 days in the fridge. What happened? TheStaff@Allrecipes Note: The acidity of the vinegar turned the garlic blue. Garlic contains anthocyanins that turn blue or purple in an acid solution (the pickle juice). It is ok to eat the pickles. ~~~~~~~ I finally tried these and changed my rating to 1 star. I'd give zero if I could.

I wouldn't have called this 'sticky', more like runny and uncooked. I don't know what went wrong, or what to do right, but I won't try it again. It was very sweet, too sweet in my opinion. The kids liked it (solid sugar, why wouldn't they??)

This was my first try at salsa, and I like the way it turned out. I made a few changes, of course. I skipped the cilantro and red onion. Instead of jalepeno peppers, I added a whole green bell pepper. In addition to the Dole jarred mango that I used, I also diced up a peach and added it. I reduced the garlic to one clove and it was still very strong. And I also reduced the olive oil to 2 Tablespoons, and could probably have reduced even farther. I may take some of this and blend it a little bit, for those who don't like a chunky salsa. This is a great way to use up homegrown tomatoes.

This disappeared pretty quickly at work this morning. I took other reviewers' suggestions and used 6 cups of rhubarb and 2 cups of sugar. I'm glad I did that, otherwise the topping would have been too much for half the amount of rhubarb.

It's awesome!

I don't typically buy or like whole wheat breads, but the flax and sunflower intrigued me, as I like both. This turned out really well. In previous reviews, I've said that I don't like the way bread machine bread turns out, so I baked this in my oven. I set my bread machine on the dough cycle, followed the recipe and then put the dough in a greased stoneware loaf pan and let rise for about an hour. Then I baked at 350 for 10 minutes, rotated the pan 180 degrees, and baked for another 10 minutes. It came out perfectly. I wouldn't recommend doing what I did on the first loaf - I sprinkled flax seed on the top, because I thought it would be pretty. Unfortunately, they just don't stick. I'll just throw a handful into the mix next time. And, if you're unfamiliar with flax, you should know that it really should be ground up well. Your body cannot digest whole flax seed and you will not get the benefit of the flax unless you chew it up completely. It's much easier, and beneficial to grind it in a coffee grinder. Thanks for a hearty, dense winter bread recipe Erna!

I really wanted a good, basic quiche recipe that I could run with - and did I ever! I used the pie crust, eggs and half & half - other than that, I substituted 2 cups of shredded swiss cheese, fresh broccoli florets, and a good quality diced ham, layered on the bottom. It turned out fantastic, and I was able to adapt it to my guests tastes!

Previously, I had made a recipe that was almost identical to this, except that it called for a package of frozen strawberries. When I came across this recipe, I thought I'd try it as is, but I had 2 pounds of strawberries in my refrigerator. I chopped up one pound of strawberries and added them to the pot during the cooking stage. What a difference! It turned out really well. I just finished making my second batch in less than a week. I expect to make much more of this this summer (of course, I end up giving quite a bit away). My only tip is to cook the mixture until the rhubarb is soft (I don't even pay attention to cooking times).

This turned out to be a lot more work than I anticipated. I really didn't care for the burgers much. Sometimes it's a matter of perspective, as my vegetarian friend thought they were pretty good. She took the leftovers home. Either she liked it, or she was being polite. If I were going on my tastes alone, I would have given this 1 star (or 1/2, if that were available). I do think that there is some potential here. My recommendation would be to make sure that your patties are flat, otherwise, they'll end up mushy in the middle. Also, I'd probably change the spices a bit, but I have no recommendations.

I was looking for a good basic quiche recipe. This worked out very well. I didn't use spinach or ham, instead I sauteed mushrooms in garlic butter and added those to the bottom of the quiche along with four strips of chopped, pre-cut bacon, cheddar and mozzerella cheeses. This recipe turned out well, I will probably try additional variations. Thanks for a great quiche recipe!

This was pretty good, my guests seemed to like it. The only thing that I did differently was to refrigerate the mixture for about an hour before forming a ball. It seemed to work pretty well. I rolled it in walnuts. I had to change my rating to 5 stars after bringing the leftovers to work - it really went over well!

This turned out well. It really does get better each day, I can't believe it! I only made one loaf, and threw in a cup of chopped walnuts. Also, instead of using canned pumpkin, I used fresh, cooked, drained and mashed butternut squash (about one cup for one loaf). Terrific!

I had such high expectations for this pie, it sounded so good. Unfortunately, it was no more spectacular than your run of the mill, store-bought apple pie. I may look for an apple pie recipe and just substitute pears in the future. This is still sitting on my kitchen counter, nearly a week later :(

This was a tough recipe for me to rate. I had some problems - the batter didn't stay on the chicken while frying, and it burned before the chicken was done. There were a couple of pieces that didn't burn (the dark meat) and having tasted those, I'd say this was a great tasting batter. But to go through all that trouble and end up with a greasy-smelling house wasn't worth it for the few pieces of chicken that worked out well. Additionally, I had about 3-4 times the amount of 'liquid' needed to dip this chicken - I was wishing I had saved half of that can of evaporated milk for the mashed potatoes that I made!

Not bad for my first try at zucchini bread - especially since I can't get banana bread to work out for the life of me! I took a few other reviewers' suggestions and added a 1/2 cup of chocolate chips at the same time as the nuts. I also substituted a 1/2 cup of applesauce for half of the oil. Unfortunately, it was still a bit gooey in the top center of the bread after 50 minutes in the oven, but still very good!!

This was a terrific summer dinner, light and easy. On personal preference, we skipped the cranberries, bleu cheese and onions. Instead, we added a chopped apple as one reviewer suggested, plus mandarin oranges and pea pods. The dressing was terrific. We used blackberry preserves (I don't care for raspberry), red wine vinegar and sesame oil because I could not find walnut oil. I also used the sesame oil to pan-fry some Tyson's frozen breaded chicken breasts, then sliced and tossed them in the salad with the dressing. This turned out very well - I think next time I'll skip the tomatoes and pea pods as they just got in the way. Thanks for the great addition to my recipe box Tiffany!!

I've made these twice now, the second time for a potluck at work. This recipe made over 6 dozen cookies, and I only came home with about a dozen! I also had many requests for the recipe. Like the other reviewers, I used almond extract (3 teaspoons) and coconut extract (3 teaspoons). It really improved the flavor. I also cut back the chocolate chips to 3 cups and increased the coconut and chopped almonds to 3 cups, based on my own personal preferences. These cookies were excellent, but dried out quickly. I'll make smaller batches - but I will definitely be making more!!