Wonderful! I used acorn squash seeds, and they were delicious. I made sure to leave some of the bits of squash on the seeds--didn't rinse them off completely--that adds nice flavor. Also, I accidentally forgot they were in the oven, and they baked for 30 mintues and tasted great--not burnt at all!

Very easy, very yummy. I made this in an 8x8 and this is the frosting I used: I mostly melted two squares semi-sweet chocolate in the microwave then added about a cup of thawed whipped topping--stirring until the squares were completely melted. I had plently of frosting left over. This was a big hit with my husband and his friends.

Oh so yummy! I doubled the recipe--24 muffins--and followed the tips left by Lookin2Cook4GoodLookin--the review that starts, "Wow wow wow wow..." I left out the nuts. It only took my muffins 15 minutes to get done. Any longer, and the bottoms would have burnt. I will make this from on! Thanks!

I love how easy this is! I changed the recipe a bit--left out the mushrooms, only used 1 onion and 2 cloves of garlic. For the meat, I used one round steak cut into cubes. Instead of cans of broth, I just made it from bouillon--but be sure to let the chicken stock cool completely before adding the flour. The last time I made this, I left out the tomato chunks but added more water to compensate. To me, the consistency is more like soup, and I've frozen all 12 cups for a hearty meal in the winter.

This was my first attempt at making yeast bread--I finally got a stand mixer--and this recipe was perfect! I brushed melted butter on the tops after I took them out of the oven. The house smells great and the bread is yummy! After adding the initial amounts of flour, I only had to add 1/3 c. more of white and 1/2 c. more of wheat. Thanks for the easy to follow recipe!!

I love the idea of toasting the noodles! It made it all the more better! I used sunflower seeds since I was out of the others, but I'm looking forward to trying it with the almonds and seasme seeds. I didn't use nearly as much seasame oil as the recipe called for--that would be way too much in my opinion since it's such a flavorful oil. I used about two drops--which was plenty. Otherwise, I thought the dressing was perfect. Also, I used a small head of cabbage--and that was just right. A large head would have been too much.

The recipe would be great without the marshmallows. Mine rose to the top as the recipe said they would, but they burnt to a toasty crisp. Even if they wouldn't have burnt, they let large holes from where they rose--leaving large gaps in the cake. Very ugly. I gave three stars because the cake itself was good--just leave out the marshmallows.

Very good! I was pleasantly surprised. I made several adjustments though: I used half the butter, and substituted fat free half and half for the heavy cream. I also used baby spinach and only 5 ounces or less. I hate the taste of cooked spinach, but I couldn't even taste it in this recipe! Wonderful! My husband didn't like it--said he could taste the spinach, but I think it was all in his head. I'd make this again, but in two batches--one with spinach, one without.

I liked the flavors, but not the texture. I didn't like the rutabega and parsnips--I was hoping to find a good recipe for them, but I'm still looking. I only ate the potatoes and yams--had to throw the rest away.

This is the only way I will eat olives! For some reason, they taste good in this recipe. The tarragon vinegar makes all the difference. I made a few adjustments to the amounts though--I doubled the dressing, used an entire head of cauliflower, and about 20 green olives thinly sliced. I also left out the blue cheese and added just some shredded cheese I had in the frige. I think the blue cheese would compete too much with the other flavors. By far, this is my favorite cauliflower salad!

Wow! I'm going to make this all the time! I've never found a better vegetarian enchilada recipe! The straight cheese ones are always too soft and mushy. I added just a little ready-to-serve rice to the mix since I wanted to get rid of it, but the mix would be fine without it! Thank-you so much for this recipe!

Okay. I didn't care for the spices--especially the bay leaf, but I did like the easiness of this recipe. Next time I'll use cumin, tumeric, curry, red pepper flakes instead of the orgegano, thyme, basil, bay leaf. This soup is fine without the meat for a healthier alternative.

Great! This was very refreshing and easy. I would never had made a recipe like this if I hadn't been searching for a way to use up pretzels without buying a lot of extra ingredients. By the way, once I juiced the limes, I had well over 1/2 cup of juice when combined with the OJ. I'm not sure how much exactly, but probably close to 3/4 cup of orange and lime juices. Use a whisk, and it will eventually all incorporate nicely with the sweetened condensed milk.

Very interesting. Best as a side dish--not as a snack like I fixed them. Not sure what I would fix them with--but worth a second try.

I always, always double this recipe because it is so popular. I also bake it in a stoneware casserole so it stays warm for quite a long time. It's emabarrasingly simple and easy--but we love it!

This is delicious! I used white cornmeal since I didn't have yellow--and the cornbread was very pretty. I also used sugar-in-the-raw, but I'm not sure what difference that would make. I will make this every year for Thanksgiving and Christmas too!

A good first experience with lentils. I cut this recipe in half and got about 5 servings, but I did use 1.5 c. of veggie broth and 6.5 c. of water. I sort of combined this recipe with Lentil Soup I by William by adding potatoes (in my case, sweet potatoes), celery, carrot, and onion. I think I'll add more cumin next time--it's one of my favorite spices! By the way, I added the veggies once the lentils began to boil.

This was a pleasant experience for my first taste of lentil soup. I knew they were good for me but was never brave to try them. I used 1.5 cups veggie broth instead of chicken broth and 6.5 cups of water after reading the reviews. I also used a cup of diced yams since I was all out of potatoes--it was great with the yams! I did kind of combine this recipe with Lentil Soup III by Molly and added cumin instead of cloves (I'm not a fan of cloves) and 1/8 c. of tomato paste. I think I'll try it with cloves to see what it's like next time. Oh, and once the lentils started boiling, I add the rest of the ingredients and didn't mash the yams--the soup cooked in plenty of time--next time I'll used leftover mashed potatoes.

I make this all the time! This is the best popcorn ever! I don't use the butter, and the spices stick just fine from the oil it was popped in. This is such a better alternative to microwave popcorn! Sometimes I add tumeric as well, and today I just added some chipotle powder for a little kick, but the cumin and nutritional yeast (so creamy) are what make it the greatest for me!

I love this recipe! It's my new favorite! I will make it over and over again. I wouldn't call it "broken thermostat" because it's not too hot, but as the submitter said, it's "mildly spicy." I think I'll add more red pepper flakes next time. Also, I cut this in half and it was perfect. I was wary about the yams--but they were great! I served it over jasmine rice and am thoroughly enjoying it right now!