Excellent. I like the mashed carrot layer. Added Worcestershire sauce as per other reviews. It was a little bland (i.e. no extra spices stand out) but that was just right for Shepherd's Pie.

A good, easy autumn punch and a pretty colour. Everyone said they liked it. It's easy to adjust quantities to serve a crowd. I followed the advice to use orange slices to garnish; I mixed navel oranges and clementines for a fun variety of sizes.

Very good. Made as a topping for make-your-own trifle bar.

Delicious taste and good texture. Mine was creamy and not dry - and not greasy like some mac and cheeses. Other reviewers found it dry but I didn't. It was not bland either - the recipe says to use OLD cheddar for a reason I believe. Maybe some people used dry parmesan, not fresh?? Or maybe b/c I just sprinkled bread crumbs on top and didn't use a full cup mixed with butter? In case it's useful to someone else, since we don't buy food in ounces here, my conversions are 2 1/2 c macaroni, 1 block of cheddar cheese (450 g), 1 1/2 c cottage cheese (or maybe could use just a whole 500 mL), 1 c sour cream (250 mL).

This was probably a 4.5* - very good. I used sherry as written, not rice vinegar, and marinated for about 5 hours (meat and fresh pineapple separately). 15 mins before bbqing, added cut-up veggies (mushroom, zucchini, pepper chunks) to the pineapple marinade. We actually grilled the meat and pineapple/veggies separately and both turned out excellently - the boneless, skinless chicken was just right (not dry, not chewy). I'd use this again.

A great all-in-one meal. I doubled it and made 1/2 without cheese for the gluten-free, dairy-free, egg-free people at the table... I'm looking for easy, complete allergen-free main dishes and this one works!! Definitely a bit of prep but a food processor helps with the carrots.

So many of the reviews were by cooks who had changed the recipe - I didn't know what to expect. But I didn't change anything and this is a great cake. Texture is super - moist and slightly dense. Frosting - fudgy; it started to harden in the pan when I took it off the heat so I put it on the HOT (not warm) cake and I'd do that again. My only other "directions" tip would be to sift the dry ingredients REALLY well - after mixing the batter I still had flour lumps and had to hand-squeeze them. You can definitely taste the cinnamon. YUM!

A scrumptious cake - dense and tasty! I used the cream cheese icing from Banana Cake VI (used 1.5X recipe to frost whole cake). As I have not sifted flour before, I made sure to sift BEFORE measuring. As per reviews, I considered using 1 c. white sugar but kept the 2 c. brown. Had to leave out the nuts for one of the guests. Not dry at all.

Basically I used all the reviewers' suggestions - I doubled the marinade and used 1 full lime instead of 1/2 per batch. Cooked the chicken and then put it in the Crockpot for 2 hours with the marinade, then pulled it with 2 forks. Used a small amt of cumin in lieu of oregano. So it was good. Not exceptional, but good- maybe by the time we heaped on the toppings, we weren't paying attention to the meat! (Definitely increase the toppings.) I served it over chips and also made guacamole.

I was looking for a salad with no mayo, and this was a good option. I didn't change anything. Fairly labour-intensive to prepare the veggies; I cooked both potatoes a day ahead and put in fridge, which helped. Makes a fairly small salad as recipes states; for a get-together, I'd double it. Unique combo of flavours and I will make it again. I served it with chicken tacos.

I made it exactly as directed and it turned out wonderfully. I sometimes have trouble shaping loaves but this looked just right! Personally I wondered about adding cheese or increasing the filling after reading others' reviews, but I didn't think it was needed as the filling is pleasantly pungent. Like the next reviewer, I did all by hand and used butter. Also it was done at 20 mins. [I also made a plain loaf with no filling and it was good too.]

Very good.

Excellent taste and consistency. Based on other reviews, I cut back the sugar to 3 c and used just 3 tbsp of milk (actually I used cream in lieu of milk). I used it on Dark Chocolate Cake II. Also added a pinch of salt. Will keep for next time!

Mine turned out perfectly (not sticky, not a mess). I used real whipped cream. For someone who loves pumpkin, this is a nice twist. I will make this again.

Made it to serve to company who is celiac/no dairy/vegan. (I used olive oil instead of butter.) It was OK- I thought the measurements were a bit off; my 5 lbs of potatoes barely fed 7 (one bowl each) and I had nowhere close to 5 cups of potato water left after boiling the potatoes. Soup was very thick. A bit bland too. For the non-dairy, I'd make again, otherwise I'll try a different recipe.

Great. The pecans "made" the muffins. I used canned peaches.

Accidentally I added 2 pkgs of cream cheese to my filling mixture, so then I doubled the filling recipe. Now I see from the reviews that was recommended! I definitely would double again. Took about 45 minutes to bake. Baked perfectly, came out of pan looking great and tasting superb. I served with fresh fruit and next time I'd add again add 3 tbsp lemon juice plus maybe some zest. A keeper.

I thought this was pretty good and very stew-like. Easy to make, healthy and the apple was an unexpected twist. (No fresh tomatoes in the house so I substituted crushed tomatoes from a can.) I like the idea of adding sausage or chicken.

A good way to use up Thanksgiving pumpkin (and turkey broth, if you had any!). This rice dish was tasty; couldn't really taste pumpkin but the colour was nice and consistency was good too. Like the other reviewers, I used chicken stock, and I did serve with cooked chicken.

Reading the other reviews convinced me to make this. I was pleased with the results. Excellent flavour. It's going into the recipe box.