I normally don't like oatmeal because of the mushy texture, but I decided to try this because I had all the ingredients and wanted something yummy for breakfast. I halved the recipe (which ended up being closer to four servings) and halved the amount of sugar and butter as well. I also added extra milk, chopped apples and slivered almonds. Wow! It's really good, not too sweet (could maybe use a little more sugar - I'll do 3/4 the amount next time) and the texture is not too mushy! Yay! I found a way to enjoy oatmeal! Thanks!

I should have read the reviews before I made this. It definitely needs an egg or something to bind the mixture together. I used wheat bran instead of oat bran, and I added more of it to the mixture, which seemed to help. They were really falling apart on me. The fact that I absolutely couldn't get any water to squeeze out of the tofu didn't help matters. It all just squished between my fingers. I think the flavor is pretty good; I especially like the brown rice. I just wish the texture was better.

I don't understand what's so great about these pancakes. It makes me wonder if I really was spoiled as a child, eating good homemade pancakes. I added raspberries to the batter, which wasn't such a good choice for pancakes that are not very sweet to begin with. Then I added sugar to the batter, and they were a little better, but not much. Yes, they are light and fluffy, but the flavor is NOT GOOD.

Well, I doctored the dressing quite a bit, using red wine vinegar instead of lemon juice, and adding oregano and some mustard. It turned out pretty good. I would just like to say that this salad will feed way more than eight people. I just made it, and I have a huge bowlful. I'm taking it to work tomorrow for food day, but I'm keeping some out because I don't even think they will eat it all.

I thought these were really great. I don't know about the people who say they taste "too weird" - I don't think the flavor is that much out of the ordinary, just something a little different and healthy. I used canned pinto beans, but I may try black beans next time since they are healthier. I think these would be good with bell pepper added, or you could get funkier and add canned nopales (cactus - your friends will think you're super cool if you serve them cactus, and the canned ones will offer a bit of spice as well). DO REDUCE THE AMOUNT OF WATER.

This was really good, although I think it could stand to be a little creamier. Definitely season it generously with salt and pepper. I don't eat a lot of meat, so I actually had this for dinner tonight - it doesn't have to be just a side!

I don't really think this is a recipe, even. It's just adding vegetables to spaghetti, which is something I do on a regular basis. Stirring in your own seasonings (or just using a jar of spaghetti sauce instead of tomato sauce to make it easy) is definitely required, and I think more Mediterranean vegetables like zucchini, eggplant or peppers would be better. The corn and carrots just seem out of place.

This is a very chunky sauce. After adding the chopped green chiles and smelling the pot, I was a little wary, but it turned out great. I had it on homemade pizza, and when I was spreading it on the crust, again, I was a little wary about it being too chunky, but, again, it was great. I let it simmer longer than called for, and I think that helped break down the whole tomates. It has a great flavor and will be much better served plain on pasta than a regular sauce would be.

These are very rich and awesome! I actually messed up and put the mixture that's supposed to go in the muffin cups inside the buns instead. So they got a double dose of good stuff, which made them extremely moist and buttery. I inverted them after 15 min in the oven, because they were brown, but they weren't quite done; so I transferred them to a large pie plate and stuck them back in the oven for 5 more minutes. I wonder if they could be done in a pie plate to begin with, or if they would spread too much - maybe a 9 x 13 pan would be easier?

I made a few modifications, but it turned out to be delicious. I used a combination of fresh ginger and garlic for the garlic ginger paste. I also couldn't find the darn garam masala at the store, so I made my own mixture of cloves, cinnamon, cumin, ground mustard and tumeric (mostly tumeric). I added water to the potatoes to help them along and added the peas when adding the tomatoes, etc. I'm eating it right now, and it tastes fabulous.

This is excellent. I used black beans and white rice, since I didn't have any brown. It seemed soupy when it came out of the oven, but once you put it over the rice, it's perfect. And very easy, too!

Well, I guess I'm the voice of dissent. I didn't think there was enough sauce for these. I considered thinning it with a little water, but I guess I would just double it next time. And I think I would maybe stir the basil into the sauce at the last minute, as large chunks of fresh basil are pretty overwhelming. AND, I would put the cheese on and then stick them back in the oven to melt it. I put the cheese on within 10 seconds, and it still wouldn't melt. I know I could have made these adjustments along the way, but I always try to make a new recipe exactly as written the first time. This could be a lot better without adding much fat.

I don't see what all of the hubbub is about. If I were starving I'm sure this dish would be fantastic, but otherwise it's pretty boring.

The tarragon in this salsa makes it taste weird, and not in a good way.

I took this concoction and made it into a pasta sald with tri-colored rotini and the addition of red wine vinegar. It was great!