This recipe was spot on. As usual, I changed a few things. I used toasted sesame oil in place of peanut oil, a added an additional green bell pepper and an orange bell pepper, 2X the garlic, sushi vinegar in place of white vinegar, and used a jalapeno for the "green chile pepper." Fantastic stir-fried in a cast iron wok! We definitely make again, and again and again...

This is a very adaptable recipe, I just wish the ratios of flour and sugar were corrected. I used 2 T of honey instead of 4 T white sugar since I was looking to make a wholesome sandwich bread without any sweetness. I also ended up using 4 1/2 to 5c. whole wheat flour (Golden Buffalo flour to e exact - you can find it in the bulk section of many natural foods stores/co-ops). I used vegetable oil rather than margarine, and added 1/4c+2T ground flax meal for added nutrition. Rather than rolls, I made loaves of bread. One recipe (using the 4 1/2 c. flour) makes 2 standard sandwich loaves. You don't need to let the loaves rise as much as you would think because the eggs make it puff in the oven. I live at 4000 feet elevation, and baked the loaves at 375F for 25 minutes. The flavor is subtle, light, slightly-earthy, and DELICIOUS. It toasts really well too! I will definitely be making this again, but with whatever sweet-orange vegetable is in season: pumpkin, butternut squash, carrots, maybe even sweet corn...

Simple, quick, and wonderful. Fresh strawberries were expensive while frozen strawberries were on sale here at my local food cooperative (and I was doing a 1.5x recipe). So I used a 10oz. bag of frozen strawberries + 1/2 pint of fresh strawberries (other 1/2 pint used for garnish on the cheesecake). The frozen strawberries actually performed better because they broke down over about 10 minutes of simmering. I wouldn't have had to pulse the mix in a blender if not for the fresh strawberries that don't break down. Still absolutely delicious! I used 1.5 times the recipe as a marble swirl in New York-style cheesecake and it was spectacular! And I used my own homemade rum-based vanilla extract for an added kick! I WILL be making this again.

Flavor = five stars; quantity = three stars; so I gave a total of four stars. This was just too much if you're garnishing (drizzling) over a cheesecake. It is probably the perfect amount if you're trying to ice an entire, single-layer cake. I don't have a kitchen scale, so I used a scant 1.5 cups of dark chocolate chips for the 9oz. chocolate. I also read from previous reviewers that the chocolate crusted and hardened up with chilling. I was using this to garnish and decorate a strawberry swirl cheesecake and wanted the chocolate to still run a little, but the cheesecake has to be chilled. So I added a scant 2T butter to the final step, which kept the ganache from getting too hard. The final texture was great, even after several hours of chilling. The only complaint was that there was about 2 times as much ganache as there needed to be with a strawberry cheesecake, so I would halve the recipe unless you're trying to ice a cake.

Four stars only because there are some necessary changes. As suggested by several reviewers, I switched the quantities of lime juice and honey so that there was a total of a scant 1/4 c. honey and just over 1/3 c. (three fresh limes' worth) of lime juice. I also added TWO bunches of cilantro. I have never had the original restaurant version that this recipe is attempting to duplicate, but I would argue that it is still just a tad on the sweet side. I think I'll try only 2T of honey next time I make it, but I WILL be making it again as it's really good. It is also really great mixed with a little ranch dressing for a cooler, more soothing dressing if some don't like the peppiness of this one.

I have made vanilla extract this way for a number of years and it is SO WORTH it. As another review pointed out, what is better than knowing EXACTLY what you are putting into your and your family's bodies? Besides, most people just buy the imitation vanilla extract that is made from by-products of the paper and coal-tar industries! See under "imitation vanilla" at http://www.vanilla.com/html/facts-extracts.html It is also excellent to do this in a high-quality clear rum and use either the vodka or the rum in mixed drinks. It doesn't just have to be for cooking ;o)

Excellent recipe, and quite moist! I made a two-layer cake out of a double recipe and it held up nicely. The only problem I had was that it was a little underdone in the center, but maybe that's because I'm new to high-altitude baking, or I might have made each layer too thick. Still an excellent recipe...not too sweet and not too heavy.

This recipe was excellent, but only after I followed the suggestions of several other reviewers: I used 1 T tamarind paste (because what is Pad Thai without tamarind?!) and also increased the amount of sauce. I was feeding four people so I doubled the whole recipe, but TRIPLED the sauce recipe and it came out perfect. I decreased the lime juice by 50% to account for tartness of tamarind, and didn't use as much fish sauce as the recipe called for. I omitted the oyster sauce (didn't have any) and used veggie bullion instead of chicken stock. I made other subs since I didn't have some of the veggies, and wanted to make it vegetarian: I used tofu in place of both the chicken and shrimp. I didn't have bean sprouts, but I DID have baby Bok Choy so I used that. And I used thinly sliced carrots. Other than that, I followed the recipe steps and amounts exactly and it made the best Pad Thai I've ever made (and I make Pad Thai often!). Excellent and very flexible recipe. Thanks!

This was an excellent recipe, but was a bit much for two people. A single batch made eight 6 1/2-inch waffles. However, we cut the leftover waffles into their quartered sections and put them in the freezer. We just took some of them out today and popped them in the toaster for a cycle or two (from frozen) and they thawed and crisped up beautifully for a quick gourmet breakfast for two! I will be making this one again and continue freezing the leftovers.

I wish I would have read more of the reviews before doing this recipe - especially given how time-consuming it is. Part way through, I started to wonder if it was worth the money savings to make these at home versus coughing up the $3.50 a box and supporting the girl scouts. The cookie dough was about as easy to work with as partially dried out playdough. I ended up adding about 1/2 c. of water and they were still too dry. Then you chill them, then you cut them, then you smash them back together because they crumbled apart when you cut them. Then you bake them, then you dip them in chocolate that refuses to re-solidify at room temp because of the butter mixed with the chocolate. The result was a very small batch of extremely labor-intensive cookies that were not nearly minty enough (the mint volatilizes during baking and you lose most of the flavor) and is messy to eat. I will give this another shot BUT: I will add 1/2 c to 3/4 c milk/water to the dough and double the mint extract. I will scoop out the dough with a teaspoon measure and flatten them with floured hands rather than going though all the chilling/cutting/time. I will also add 1 t. mint to the melting chocolate and not add any butter. If the chocolate you are using is firm at room temp, then it will return to firm at room temp as long as you don't add too much to it. I don't think adding 1 t. of liquid mint will affect this. I will report back. If this doesn't work, my money will continue to go to the girl scouts

This was a great fall-time seasonal recipe, especially for those living in the midwest as brussel's sprouts, winter squash and garlic are all being harvested. I used unsweetened almond milk instead of soy milk, and upped all the spices, two-fold. Lastly, I didn't want to deal with the messiness of the squash halves - I was in a hurry - so I peeled and cubed the squash, and baked everything together. Cubing increased surface area of the squash, decreasing the bake time, and made it easier to eat in my mind...a better mixing of the flavors. My partner topped his with parmeasan and I ate mine with plain yogurt.

This was really good, mostly because I love molasses. I doubled the ginger and cinnamon and would decrease the milk next time, by about 1/2 c. because it took twice the time to bake than the recipe suggested. Maybe it was the humidity of the cornmeal that I had. I WILL be making this again for the Thanksgiving holiday when they do the corn harvest around here. Thank you for sharing this rare recipe!

Excellent recipe, of many that I tried in my quest to make a cinnamon roll! I replaced 2 c. of flour with golden buffalo whole wheat flour and they came out amazing, I just had to increase the rise time for the yeast to act against the heavier flour. I was also able to make these vegan without a hitch. I used Earthbalance vegan buttery sticks, and Tofutti vegan "cream cheese." I've made them both vegan and with "the real thing"...butter, eggs, all that good stuff. I prefer the real thing, but the vegan ones are quite popular with the alternative croud here. Thank you for sharing!

I live in southern New Meixco and right now, the harvest of eggplants, green chile, garlic, basil and onions are pouring in faster than we can keep up. This recipe was a GREAT way to take advantage of the local ingredients. Thank you so much for sharing! I did make several minor changes: I punctured the eggplants with a toothpick all over, then blackened them on the grill (it was 4th of July!) all over. Plunging them into a bowl of ice water made the black skins slip off easily. I also did this with 2 green chiles and added them in addition to the 2 fresh green chiles the recipe calls for. I doubled the garlic and increased the basil by about 50%. Lastly, I used lime juice instead of lemon, as that is what is local around here. The end result was a smoky, garlicky spread, remeniscent of baba ganoush (but better!) that we spread on tortillas and filled with other roasted local veggies from the harvest. AMAZING!

This got great reviews when I served it at an impromptu gathering at my place. I must admit that I only glanced at the recipe and then kind of winged it from there. My boyfirend and I are vegetarian and our friends are meat-eaters...so I ran out and grabbed a package of veggie "sausage" which I was not a fan of at all, but the meat-eaters liked it. In the first step used a whole onion, about 7 cloves fresh garlic and a green pepper; I added to the pan with the tomato products a handful of basil, oregano, thyme and a little red anaheim for spice. I used dry red wine (a chianti...I didn't have any white). I set aside a portion of the sauce to make with gluten-free pasta for myself. My GF portion was great and while I didn't get to try the non-GF portion, my meat-eater friends and my boyfriend raved about the regular vegetarian version and kept going back for more. With three of them working on it there was only one portion left after an hour or so! All in all this recipe was a great guide, but the sauce definitely needed spicing up to meet personal flavor preferences as it is really bland as writen. I suggest reading a dozen of other reviews to see what people added and go from there.

These were really good - reminded me of what my mom used to make! I did make some changes: I made them vegan, using egg substitute for the egg. I also had bought a jar of sunflower butter, which I love, but this time I had accidentally bought the unsalted, unsweetened kind, which really isn't so good for eating straight up. So I was looking for a way to use it up in a delicious way. I used about 2 1/4 c. sunflower butter (the rest of my can) and about 1/4 c. almond butter. I also upped the flour to 3 cups, as others suggested, but used whole wheat pastry flour. The cookies came out perfect, light and buttery. I will be making these again, probably with almond and sunflower butters again, but I will decrease the amount of shortening/butter/margarine to about 3/4 c. or even 1/2 c. They were just a little on the greasy side for my taste. Everyone at the potluck loved them though - said they tasted just like peanut butter cookies!

I was a little confused by this recipe because there is no 3.4 oz box of instant pudding - the largest is 1.5 ounce...so that's what I used. I should have used two (1.5 oz) boxes because the pie did not firm up very well. Even so, it was WAY TOO SWEET. If I were to make this again, I'd add maybe 1/4 to 1/3 cup of the whipped cream - if any at all. But I will not be making this again.

I gave this one three stars because it was a 50/50 for the people I served them to. I personally wasn't crazy about them, but some people really liked them in the end. It must be an acquired taste - almost everyone's first reaction was, "these are okay," and then they'd finish the cookie and say, "they're growing on me." Half the people continued to pick them up and after three or four cookies I was hearing, "you know, these are pretty addictive - I think I really like them because they're just so different!" The flavor definitely evolves from the first moment you put them in your mouth, to the aftertaste. I really liked the aftertaste, but I didn't like the initial taste. If I make these again, I think I'll decrease the sugar by about 2 tablespoons and see how that goes.

These were good, but they go stale very quickly, so I would suggest making only what you need and using them right away, or freezing them. I don't think I'll make these again. Rather, I will use the recipe on this site for "bread machine bagels" and form buns instead of bagel shapes. The bagel recipe came out much more like a burger/dog bun than any other bread recipe I've tried.

This was just alright for me. I could have done without the orange and cinnamon - they completely covered up the wonderful flavor and fragrance of saffron. Saffron is the most expensive spice in the world, so why would you cover it up with stronger, cheap spices like orange and cinnamon? I also cooked the millet a LITTLE too long...I would suggest slightly under-cooking the millet before you combine with the tofu/wine mixture where it will complete it's cooking. Otherwise you end up with a slightly clumpy, slightly soggy mess that I got, but that was my fault. If I were to make this again, I'd omit the cinnamon and orange, and add annatto or achiote for color and light fragrance so as not to cover up the saffron.