It's a rainy, cold morning here, so I decided to try this. My first sip: Yum! And different. I halved the recipe, using about 1 3/4 c water and 3/4 c milk. I also used regular brown sugar, since I didn't have piloncillo. And then, while the mix was simmering, I added a small handful of chocolate chips! Pretty tasty! Just be sure to watch the mixture, because it will boil over if the heat is too high. Had to keep a strict eye on mine and keep stirring with a whisk. And I think.... if it takes a half hour for the mixture to come to a boil for you, there might be something wrong with your stove! :)

This is pretty good. I used a buttercup squash and simmered the chunks in the chix broth/o.j. I sauteed the garlic (and some fresh ginger) separately and cooked the wild rice separately, so I still ended up using three pans, but that's okay. It pureed up nicely. I think my version might be a good Halloween soup, because I ended up using some purplish-black wild rise that I got at the Asian foods store awhile back. So I've got an orange soup with black rice floating in it. :) I also added a splash of sherry.

Yum! I really liked this. I'm giving it a 4 because I didn't really measure any amounts and probably added less balsamic than called for. Honestly, I could probably do without the cukes and be just fine. I've had strawberries and balsamic together, but never watermelon. Thanks!

This is quite yummy, although of course I made changes. I'm giving the recipe a three, because it doesn't make sense as written. Eight cups of water?? For what? I'm wondering if that's the water intended for blanching the tomatoes (in order to peel them). And why put everything in a stock pot if it's not to be cooked? Anyway, I just peeled my tomates and stuck them in the food processor with the cuke, bell pepper and garlic. I also added a jalapeno and part of a banana pepper, then pureed the whole thing. I added about a quarter of a baguette, and I really love the subtle flavor of the bread in the soup. I added olive oil, vinegar, salt and pepper to taste.

This is really good! A little sweet for me, so I will probably leave out the sugar next time. Thanks for the recipe!

Yum! These are great. Very quick and easy. I used celery instead of onion, and a banana pepper instead of jalapeno. Other than that, I followed the recipe. Since I don't have any burger buns, I just made a little sauce of plain yogurt and feta cheese. Really good with corn on the cob and cucumber salad. Thanks for the recipe!

I made this for a housewarming for about 30 people. I started marinating the chicken that morning, and we made mini skewers with three pieces of chicken and a couple of pieces of pineapple per skewer. Just be careful - they cook very quickly on the grill and are easily overdone. Everyone at the party enjoyed these.

This is perfect! Refreshing and low fat too! I love how it is sorbet-like after whipping it in the food processor. I would like to try this on every fruit I can come up with. Thanks for the great recipe!

These are really good. I'm giving them four stars because I changed several things. I used all ground beef, plus fresh mint and also added some fresh marjarom, since I had it. For the bread I used some herbed black olive bread that I had on hand, and I only used one egg for about a pound of meat. I started soaking the bread in the milk, then threw it in the food processor along with the salt and pepper, herbs, and garlic. This made a little bread 'paste' that I then added to the meat with the egg. I used about a teaspoon of salt for one pound of meat.

I made this for my sister's housewarming party, with about 30 guests, and everyone went nuts for it! I served it with crostini (baguettes that I had sliced and dried in the oven), but I also had some on top of a hamburger, and that was awesome. I made it the day before, and didn't think it was overwhelmingly garlicky. Thanks for the recipe!

I thought this was tasty and easy. I couldn't find pineapple sherbet. In fact, the store I went to didn't have any sherbet, so I used mango sorbet and strawberry sorbet from Haggendasz. I put the bananas in the mango sorbet and the raspberries in the strawberry sorbet, and then I layered the two in juice glasses and refroze them. I took them to my parents' for mothers day and set them out while we ate lunch. Then I upturned them on plates, and they made cute little layered cylinders. My mom loved them, and my dad was happy that he could eat them, since he can't have gluten. A quick and impressive dessert! Thanks!

Recently I've started adding some quartered Brussels sprouts when I make these potatoes. Super good! (If you like Brussels sprouts.) Some of the leaves tend to separate and get all crispy in the skillet. Make yourself a nice pile of potatoes and Brussels, then top it with an over easy egg, and mmmm.... you're in heaven.

This actually turned out better than I expected. Here's what I did: Sauteed veggies in oil, then added a bit of flour and cooked until it was starting to brown. Then I added the broth (which I had premixed). I didn't add okra, but used some carrots and yellow squash instead. I also added dried basil. And finally, I threw in about a quarter cup of rice with the catfish. It is delicious and the perfect consistency. I don't know how it would thicken up if no flour was added.

This is listed as a gluten free main course, and I would just like to say that Miracle Whip is not gluten free. Sub regular mayo if you would like this to be gluten free.

Yummy! Except my ginger ale exploded all over the kitchen, because I guess it got shaken up on the way home. I had to add extra vodka just because of that. ;)

This was really good. However, you need to season it very well with salt and pepper, otherwise it's a little bland. I used dried time and fresh parsley, plus an aged artisan cheese that I had on hand instead of mozz/parm. I just sauteed the asparagus and mushrooms together until they were tender - much less than 15 minutes.

I love this stuff, but then again, I pretty much love anything that's soaked in vinegar. This was fabulous with some barbecued ribs, roasted potatoes and coleslaw. I didn't can it, as it made a small amount and I think it will keep well in the fridge. This would probably be a great candidate for adding some jalapenos or cayenne as well.

This is great stuff! I love the crunch of the celery and the nuts. I used regular mayo and pecans instead of walnuts. Had it on rye bread, which is a really good combo.

This is pretty good. It's definite comfort food. I left out the onions and butter and just sauteed a large clove of garlic in canola oil before adding everything else. My shrimp were already cooked, so I added them at the end. Even if they had been uncooked, I still would have added them towards the end, since adding them at the beginning would surely have overcooked them. Crush the dried rosemary in your hand before adding - it keeps you from having long pieces of rosemary in the soup.

This icing is delicious! I wanted a glaze for a chocolate bundt cake, and the consistency of this was perfect. If you want more traditional spreadable frosting, you may need to add more powdered sugar. It may sound weird, but I had some coffee left over after brewing, so I poured myself a cup and stirred in a spoonful of the extra icing. *cringe* Soooo bad for me but sooo good!