Very easy. I used asparagus that I overcooked on the grill the night before and leftover, cooked short-grain rice to thicken it. The hand blender made quick work of the puree step. Garnishes were some of the cooked heads and a little bit sour cream.

Pretty tasty. I followed the recipe except I used thai bird peppers. Spicy, but good if you have something bland like rice or noodles to eat with it.

This was delicious and quite popular with guests, even my banana-phobic daughter. I used half whole wheat flour and low-fat sour cream thinned with milk as the liquid (I was trying to use it before it expired). I added vanilla, cinnamon and some toasted, chopped pecans too. Since the whole wheat is heavier, I sifted the dry ingredients and found the pancakes were not mushy. Be sure to use a lower heat because they do brown quickly with the sugars in the banana. I served it with warm maple syrup and blueberries.

Plech! Too sweet. I wouldn't make this again and I love pickled beets and fresh dill.

I liked it but it seemed a bit too piquant for my 13 y/o daughter's friends for dinner at a sleepover. I added a tsp. of toasted sesame seeds for garnish.

I thought it was interesting. Lots of flavor with just a few ingredients. I took this to a party and there were plenty of leftovers to take home.

Sorry, but this was a huge disappointment and a waste of $ with my using organic spinach and heavy cream. I followed the recipe and it was bland and watery. Update- I was able to salvage it nicely with the addition of minced, sauteed onion and garlic, about a quarter cup of cream cheese and a handful of defrosted sweet peas. My kids liked it a lot and were disappointed there wasn't seconds.

I had no problems with this recipe. This fudge set up well, but it is on the softer side. I followed the advice of other reviewers and boiled and stirred for a full 5 minutes. I cut each marshmallows in fourths to increase speed. I also had everything ready when I began- nut chopped, chips measured, etc. For a candy this isn't a really hard recipe. (I didn't have to break out the candy thermometer!) My only complaints are that the fudge is a bit too sweet for my taste and it isn't as creamy as some of my previous attempts. It is also annoying that I have a cup of leftover evaporated milk! When I asked my daughter to try it and give an opinion she asked if it was made with instant cocoa mix as she thought that it tasted like Swiss Miss.

I added the grated zest of half a lemon and about 2 Tbs of lemon juice for a bit of zip and use half regular Philly and half neufchatel and Egg Beaters for less fat. I make the batter in the blender (lots of pausing to scrape) for greater consistency and ease of pouring into the muffin cups. I made a variety by sprinkling mini chocolate chips on the wafer and top, while the rest were topped with lemon curd and a perfect blackberry. (If you have a Trader Joe's- I love their Ultimate Vanilla Wafers for mini cheesecakes b/c they are made with bits of vanilla bean and real butter.) These aren't what you think of for Christmas cookies but they are seem to be a favorite with the recipients.

This is a good starting point for customizing the curry to your taste. I added fresh ginger and additional turmeric, mustard seeds, cumin and a dash of cayenne. For the vegetables I used half a bag of frozen mixed and added a stalk of chopped broccoli ( Next time I would use cauliflower and mushrooms. Instead of vegetable broth I used light coconut milk and a bit of water. When tasting before serving I thought it a little thin so I stirred in some natural, no sugar peanut butter. The peanut butter added nice body and richness without a too pronounced peanut flavor.

Too sweet. It also took an extra 25 minutes to cook this pie. Not worth all the extra effort. One of my kids was put off by the "granola" on the top, but that part tasted fine. I followed the recipe exactly except I used whole wheat pastry flour and reduced the butter by a third in the streusel.

I used Trader Joe's whole wheat crust instead of making my own, and used a package of fresh, baby spinach. I added cremini mushroom caps which I sauteed with olive oil and two cloves of minced garlic and added this to the tomato and spinach on the pizza. I also cut down the cheese to 2 ounces of mozzarella and and unmeasured amount of Parmesan grated from the block. Next time I'll add more mozzarella. Delicious and wholesome.

Pretty good. I used eggbeaters and cumin/coriander/cayenne instead of curry. Served it in whole wheat pita with yogurt sauce and raw onion. Family liked the addition of mushrooms as a change from the usual falafel.

I did half white and half whole wheat flour and added 1/2 tsp cinnamon and several dashes of mace. I left the whole flax seeds in for crunch. The batter filled 3 mini loaf pans which baked for 25 minutes in a convection oven. I thought it delicious, my husband thought it too sweet. It's stayed fairly most after 2 days. I'm making it again today and will try all whole wheat flour.

I followed the recipe except I used brown basmati (with more liquid) and cooked it in the rice cooker. The color and aroma were lovely but the finished dish was a disappointment. It wasn't distinctive at all and with the additional fat and calories from the coconut milk I wanted bigger flavors. I might try it again with less coconut milk and more water for the brown rice, or use jasmine rice.

I thought this seemed a bit boring when I made it as directed. I added some more garlic and lemon and a few shakes of smoked paprika and cayenne. I also added half of a roasted red pepper. I hope it tastes a bit more lively tomorrow!

I initially made a mistake because my Melissa's Chinese Noodles was 16 oz not 8 oz, and they were wheat flour with egg not rice! Like other reviewers, I added ginger and sesame oil, plus some veges I had on hand- slivered onion, button mushrooms and a yellow squash cleverly grated to increase veg consumption. For the chili I used Siracha and some Szechwan peppercorns and tried to minimize the oil while still being able to keep everything from sticking. I topped the finished dish with minced cilantro, green onion and peanuts. I thought it was just right, but my daughter's lips were tingling from the heavy dose of chilies. This is fast and easy to modify to your taste and what is in your crisper.

I thought this rocked. I used a decent Merlot and skipped the strawberries and added cherries since that is what I had. Using Bacardi Spice rum I reduced the # of cloves to 3. It didn't taste sweet enough so I added about a cup of Trader Joe's Cherry Cider and that helped. I didn't use the soda, I just drank it plain. I loved it but found quite a few unfinished cups while I was cleaning up after the party, so I deducted a star. I thought this is a good, versatile recipe for Sangria.

I liked the crunch of the onion and celery, but overall these were a bit too bland for my tastes.

This is a great base recipe. I too skipped the radiccio and couldn't find any cranberries in the house. So I subbed diced dates for the c-berries, toasted walnuts for the pecans and added onion and goat cheese. I used a mandoline to slice the fennel and onion. For the dressing I added a crushed garlic clove and 2 tsp. of Dijon mustard. I used white wine vinegar instead of the red and balsamic. I took this to work potluck and the only things that were gone were my salad and the pecan pie. I warned people that the watercress tended to strike some as bitter. One person asked what the"white stuff" was and when I told her it was fennel she was surprised since she said she hated fennel. I will use this as a jumping off recipe in the future.