I didn't like this that well. I took it to Thanksgiving, and I'm about the only one who ate it. It definitely needs some more spices, and I guess I shouldn't have covered it, because it was super soggy as well. An oatmeal topping would have been much, much better.

This is really yummy! In fact, I can't seem to stop eating it. I love the honey in it. I used the orange blossom variety, and it's delicious. I also added walnuts and a few pine nuts. I've had it plain and with milk, which is great because I don't like regular oatmeal.

I wish I had read the previous reviews, because this had way too much mayo. (Something I realized as I was putting it into the bowl.) That being said, the flavor is really good. I only used about a tbls of relish, and I left out the dill weed because I didn't have any. Next time I would use less mayo, same amount of pickle relish, and add diced celery for a little crunch. Love the curry!

Pretty tasty. I chopped up my raw potato first, then 'par boiled' it in the micro (put it in a bowl with a little water in the bottom, then partially covered and microwaved for about 5 minutes) and finished the dices in the pan with olive oil and the spices. I didn't peel my potato, but it's a very thin-skinned garden variety, so I don't think it mattered. I also added cheese to my eggs, because that's how I roll. Yum!

Spahetti squash is so fun! I think mine was a bit undercooked at 50 minutes, but I went with it, anyway. I used more butter than called for - closer to 2 T instead of 2 t. I also used parmesan instead of romano. The combination of flavors is delicious.

This is some serious comfort food. It's a sweet corn chowder, due to the canned corns. I liked the addition of the peppers, as they gave it a nice flavor. But I'd like to try a less sweet chowder next, perhaps with frozen corn and cream or half and half. There was definitely not enough liquid here. I added the liquid from the canned whole kernel corn and also added milk until it was the consistancy that I wanted.

Hmmmm.... I'm not sure how I feel about these cookies. The first couple of batches of mine got overdone at 10 minutes, and I used more than a teaspoon of dough. They're pretty crispy and do fall apart easily. I left mine on the baking sheet for a couple of minutes before trying to transfer them to the cooling rack. Overall, I don't think I would make these again. They just didn't turn out as well as I thought.

This was a tad sweet for me, so I would probably use less sugar next time. I also like the idea of adding apple cider vinegar, although I didn't think of that because I didn't read the reviews first. I used red cabbage, one huge braeburn apple, and left out the green onions, as I didn't have any. The salad is really pretty, although the dressing turned a little pink due to the red cabbage. I would definitely make this again with a little tweaking.

When I was cutting the jalapenos, I got so much 'essence of jalapeno' in my throat that I assumed the ones I had were super spicy (garden fresh from a coworker). So I boiled them for a minute or so to take some of the heat out. They ended up hardly spicy at all, so I'm not sure if I would do that again. Anyway, I used plain block cream cheese and a half a slice of bacon on each. Granted, the bacon was thick sliced, but I can't imagine using a whole slice for each jalapeno half, as the ones I made were plenty rich with just half a slice. For those who think a half slice of bacon doesn't wrap the pepper as well, you can stretch the bacon more than you think (especially when using the thinner sliced bacon). Overall, they were a little rich for me, but tasty too!

I'm not giving this a five, because I didn't follow the recipe. I used red pears, not the ripest, and it still didn't take quite so long for them to soften up. Instead of water, I used tea - a spiced holiday tea that I happened to have. I then added sliced fresh ginger halfway through cooking. I chilled the pears and ate them with some warm vanilla sauce (very simple - just cornstarch, sugar, water, vanilla and butter). Very tasty! I highly recommend it.

This is a good flavored cake. The icing is a little sweet for my taste. I added a splash of milk, because it was so thick that my mixer could barely keep up with it. Then I used about 2/3 of the icing recipe for a 9x13 cake.

This is pretty good. I'm not sure that I cared for all the dried parsley and would probably use fresh next time. I've eaten it with pretzels and will probably try some on a salad as well. I left out the green onions, as I didn't have any.

Pretty good cake. It is extremely moist and rich. I followed the recipe exactly and ate it warm out of the oven. It's almost like a pudding cake. The combination of the cake and the frosting is very, very sweet.

I made this last week, and it really hit the spot. I put all the dressing ingredients in the food processor (leaving out the lemon since I didn't have one). And I love to make croutons this way! They're sooo bad for you, but sooo good! I used a country french bread from the bakery where I work. Today, I thinned the leftover dressing with some milk and drizzled over sliced fresh tomatoes. Holy mama! It was awesome, better than it was last week, probably from sitting for awhile. Thanks for the recipe!

This was really good with my changes. I halved the recipe so I could use a loaf pan, but used the whole amount of fruit, substituting about a third of the peaches with pitted bing cherries. The cake is very, very fruity and dense. I baked it for about an hour at 325. Then I topped a warm slice with vanilla ice cream and a balsamic cherry sauce that I made to use up my cherries. Awesome!

My mom always made these for us, and I've converted several naysayers over the years myself. Just be careful and let it cool a bit before eating, because the hot peanut butter and jelly tends to become like burning hot lava. But really yummy burning hot lava, at least.

I normally use Adrienne's Cucumber Salad recipe on this site for fresh cucumbers, but I have gotten tons of them this year, and I wanted to try something different. I really like the herbs and spices in this one. The only changes I made were to leave out the marjoram, as I didn't have any, and to add green pepper, green onion and fresh corn. You could probably use this marinade for any veggies you want. It's not overly sweet.

I really, really wish I would have used butter. They would be so much better. As is, the texture is great, but butter would have provided more flavor. I also think the filling could stand to be a bit sweeter. Four stars with butter. Three with shortening.

I love salmon and mango together, but this was just okay. My tomato didn't have much flavor, so that may have something to do with it. I prefer my own recipe of salmon with mango puree: salmon fillet breaded in a mix of ground toasted almonds and sesame seeds, then pan fried in olive/sesame oils; topped with a puree of mango, sauteed garlic and red pepper, rice wine vinegar, and a bit of sugar. It's great, if you wish to try it. This one's just a little boring.

This is quite tasty. I added a few more chocolate chips than called for, but that was the only change I made. Oh yeah, and I forgot the cinnamon. Really great when it's warm from the oven! You can't even tell that it has zucchini in it - don't know if that's a good thing or a bad thing....