I love cauliflower any which way so loved this. After 15 minutes I added a good 2 cups of packaged julienned carrots and then stirred. Used a covered casserole and didn't broil. The kids ate it up. I wish I had done 2 heads so there were some leftovers to toss into the weekly pasta bowl.

I used authentic HOT Michael's chourico hand carried over from RI. That seemed to be the problem. Maybe it was in grandma's freezer too long? I sliced it thin but it was so tough and aside from a tell tale bit of heat was otherwise lacking in flavor. I fished it out and added a smoked sausage and some pepper flakes and cayanne to heat it up a bit.

This is one of the first bread recipies I tried years ago. I use this for my home made Schlotzsky's substitusky bread. Just pour batter into a cake pan or individual springform pans for smaller size. Yum.

Close but no cigar. Too bland, definately needs more salt, try seasoned salt. I prefer ciabatta bread by Marina from this site for a similar bread (I don't use a bread machine and don't mist for a soft crust). Eons ago I worked at Schlotzsky's and had first shift cutting the buns, meat, veggies. Horizontal is correct. As just previously suggested individual springform pans make great molds for (large) single serving. A cake pan is the correct form for a large. (several of these make an impressive presentation for a party/gathering) Cut to serve as you would a pie, small or large slices. To make a GREAT sammy try this...Slice bread horizontally and give it a healthy drizzle with infused olive oil then add a good healthy sprinkle of grated sharp provolone (BelGioioso is good). This is like a romano or parm cz. Broil (or toast in toaster oven)then add thinly sliced smoked turkey, shredded lettuce, and thinly sliced tomatoes and red onion. Yum.

I loused this up from beginning to end but it still made us go YUM. I have a "Perfect Chocolate Cake" recipe but this is far better and much easier. I forgot the baking soda when I made this so had to do it all over and that left me short of sour cream for the frosting so I used a chocolate ganache instead. I split and filled the layers with Raspberry White Chocolate Mouse from this site. Skipped that raspberry sauce and made a coulis instead to drizzle over the whole thing. Would use the mousse again for this but just serve on the side of the cake instead as after just a few minutes out of the fridge the cake started to slide. I used Hershey's Special Dark cocoa.

I cut about 1 lb off a roast to give this a demo, reducing everything else as well, except the onion. It's pot roast with a spicy twist. Used a little Hooters and Taco Bell hot sauce. Wish I had made double the whole recipe to freeze some!!! It was pretty good once shredded. It became FANTASTIC when I took the lid off the crockpot and turned it back on high to reduce the broth into a thick sauce, which stuck to the meat. Served it in combination burritos using homemade chipolte refried beans, served chips and guac on the side. I will also be using this, with the addition of diced jalapenos, to make tamales and use the same recipe with pork for tamales as well.

I love my turkey so am very picky with what I do with the leftovers. This had so many good reviews I had to try it. I changed a lot. I'm sure it would be very good as written but I just couldn't go for all that butter. (Yes Dr. I am listening.) I did the carcass and broth a few days ago and let it chill and removed all the fat. Today I just warmed up the broth, added in the carrots, onion, celery, (didn't saute first) spices, and added a dash of cayenne and a pinch of curry for more depth. I didn't use any butter and used maybe 2-3 T. of Wondra to thicken. No salt but did use some better than bouillon turkey flavor (No Dr. I'm not totally listening) and used fat free half and half. Dd does not like cream soups but just ate 2 bowls. The down side is that it's so good you just want another bite, then another, then another. LOL Will look forward to this soup after every turkey.

Squisito!!! Really good as is but I played with it this time and I had to tweek and also put my foot in it as always. I used paper carton boxed crushed tomatoes (1) and sauce (1) and one can italian style diced tomatoes (au revoir cans and your tinny taste and your unhealthy extra soduim). No paste. These boxed toms taste fresher and greatly reduce sodium content. I used 2 t. oregano and basil and 1 t. majoram, skipped the salt and added 1 T. sugar and 1 t. red pepper flakes. Probably half a head of minced garlic and one med red onion. I only blended one cup of the sauce with the parsley so I had a slightly chunky sauce. Also skipped the wine right into my glass ;). I guess I ended up with a more traditional red sauce than a marinara this go round. Try this trick....slightly undercook your pasta, one minute shy of al dente, then add it to the sauce and cover. The pasta finishes cooking in the hot sauce and really takes on the flavor of the sauce. Oh, yeah, I added the other half of the garlic into my pasta water. Delish.

Quick, easy, inexpensive, delicious, perfect!!! I added a little more cheese and a bit of fresh grated nutmeg. I made this a few weeks ago and we enjoyed it but there was a lot of sauce leftover. I intended to make an alfredo chicken pizza but didn't get to that so I put the sauce in a baggie and froze it. I figured I could throw it out now or throw it out later if it didn't hold up to the freeze. It did. We had the rest last night and it was perfect again. Thanks, Dawn. Update: Made this easier and healthier last night. 2T butter in sauce pan to melt. 1 1/2 C 2% milk, low fat cream cheese, canned parmesan, pepper, garlic powder and appx. 1/4 t. fresh grated nutmeg into the blender then poured that into the melted butter. Kiddo never would eat alfredo. This is now her new favorite.

Good, similar to the BlackEyedPea. Have enjoyed it with broccoli but I was craving this one night, had everything except broccoli. I did have a bag of frozen (Pictsweet) Cracked Pepper Summer Vegetables and used that instead. I liked it even better. Served with Light Wheat Rolls from Susan Harshbarger. Thought I was in the restaurant.

This soup is my new favorite black bean recipe. I used 4 cloves of garlic and 3 cans of beans. I pureed the fruit with a little water in the blender instead of cooking to soften,(banana was very ripe). I had to make myself add that fruit but it absolutely made the soup. I also didn't puree the entire soup, just used the stick blender and gave it a quick buzz.

Outstanding!!! I didn't use the bread machine. My one and only yeast packet was expired but proofed ok so I used the whole thing. Was out of Italian seasoning so just tossed in basil, oregano, and majoram, appx 1/4 t. each. We like our food BAMM with flavor!! The dough was a bit sticky so I ended up with probably closer to 3 cups of flour. I brushed with evoo before the rise and after the bake and made dinner rolls instead of a loaf. Served with cracked pepper and evoo and a little homemade minestrone on the side, lol. Can't wait to try it with fresh rosemary. Yummo.

I doubled the recipe and added an extra banana making a total of 7. I cut the sugar to 1 cup total and used 1 cup of applesauce and 1/3 cup melted butter. Good with or without the crumb topping. After several days in the fridge the texture was still absolutely outstanding.

Delish. I tweeked. I'm not sure what constitutes a "bunch" of baby bok choy. I purchase baby bok choy heads in a bag at my asian market, usually 6-9 per bag depending on size. I was only serving 3 people so I used 6 baby heads, 3 green onions. For a bit of color I added 3 sliced radishes and 1 fresh ear of sweet corn kernals. I adjusted the dressing as well. 1 T oil, 1 T rice vinegar, 1 T soy sauce and a smidgen (using those cute little measuring spoons) of powdered stevia instead of sugar. I added the onions into the dressing while I chopped the salad and tossed it all together when ready to eat. I served this as a side with lo mein.

Brava!!!! I had to tweek a bit due to what I had on hand but this ended up first rate. I used Better than Boullion Lobster Base, check Whole Foods, Central Market, or the like. (Don't even think about using the recipe on the jar) Use glass jar tomatoes or fresh to avoid the horrible "tin" taste, the skin and seeds strain out with everything else. I ended up with a bit more sherry and used half and half instead of heavy cream and fresh grated nutmeg then added a wee dash of cayenne, easy does it, the hot did intensify but added so much to the end result. I forgot to buy fresh tarragon so I added a pinch of dried every so often during the cooking process not wanting to over do it.I cannot wait to make this again.

Great combination of flavors. I changed all amounts and added everything except the butter and used garlic powder instead of salt, reducing fat and sodium. I used beans from the garden and slivered and blanched them before I knew how I would prepare them. Once I decided on this recipe I simmered the beans in 1 cup water with one teaspoon reduced sodium powdered chicken bouillion until tender, then drained. Then used a drizzle ( 1 1/2 teas) of olive oil instead of the butter, maybe 1/2 teaspoon sugar, a dash of garlic powder, and used dried basil as my fresh was no longer "fresh". All the flavors combined well and didn't at all need the fat from the butter or the sodium from the salt. Can't wait to try it with fresh basil and will probably use minimum double the amount.

We really enjoyed this. I used tri-colored spirals and served it on a bed of baby spinach. My crisper and garden are overflowing so I added a few more veggies. 1/2 yellow squash and zucchini, some slivered green beans (blanched with the broccoli), some red and yellow bells for color and I had an ear of corn with no agenda so I cut the kernals off and tossed it in. I bought pre-julienned carrots and rough chopped them and lightly cooked them with the corn kernals. Will use this a lot for school lunches.

I can eat one slice of a traditional pumpkin pie then the craving is sated and the next day slime factor usually ends up with the rest of the pie in the trash. This recipe shouldn't wait around for the holidays. The texture and topping are what have been missing from traditional pumpkin pies all along.

I used only 1/4 cup oil, sugar, and vinegar and left out the seeds for the kids. I cut the strawberries in half instead of slicing and added chucks of watermelon and blueberries. Fantastic!

This was better than III Forks until I added the cheese. Then it had too much of an alfredo taste. Leave out the cheese and it's 10 stars. Try it with corn cut off the cob, frozen tends to be a bit rubbery.