For the apples I put them through a food processor to make them extra fine & liquidy. I had to use 3 apples to get the 2 cups needed. I substituted applesauce for the oil but made no other changes. The recipe made 24 regular sized muffins. The first batch I made, I accidentally left out the flour in the topping and wondered why it only covered 12 of the muffins. When I was making more for the other 12 I realized my mistake. It went much further with the flour. :) They turned out moist and delicious. They're still moist 4 days later too (stored in a Ziploc bag).

I halved the recipe but kept the egg and spices the same (plus a little nutmeg). It made 7 pancakes for me. I did spread them out a little to make them a little thinner once I put the batter on the skillet. It's like pumpkin pie for breakfast without the guilt! I spread some pumpkin butter on them and added maple syrup for my first go-round. For my "seconds" I spread some peanut butter on top and then the maple syrup. Both times were great.

I added a little more caraway seeds (probably 1 tsp total) and it's marvelous. I served this on top of habanero chicken sausages, but can imagine putting it on any "dog" and loving it.

The syrup is delicious! It's like caramel sauce. Although you have got to use a very large pan. I had a medium saucepan in the beginning and it boiled over. I suspect that's because of the baking soda. I've been making German pancakes served with maple syrup, but this buttermilk syrup is the best and will be the one to use from now on. I didn't have any buttermilk, so I used a buttermilk powder mix instead. I also added 1/2 tsp salt to the pancake. Everything else was exactly the same. I love German pancakes because they're so versatile and are a wonderful combination with sweet syrup.

The syrup is delicious! It's like caramel sauce. Although you have got to use a very large pan. I had a medium saucepan in the beginning and it boiled over. I suspect that's because of the baking soda. I've been making German pancakes served with maple syrup, but this buttermilk syrup is the best and will be the one to use from now on. I didn't have any buttermilk, so I used a buttermilk powder mix instead. Everything else (including the pancake) was exactly the same. I love German pancakes because they're so versatile and are a wonderful combination with sweet syrup.

I used 3 cups of chopped peaches and the muffins turned out very tasty, moist and peachy. 6 very large peaches gave me the 3 cups. I also used almost double the cinnamon, 1/2 cup olive oil, 3/4 cup applesauce, 1 cup whole wheat flour and 2 cups AP and baked them for only 20 minutes. My peaches were slightly bitter so I didn't adjust the sugar at all and they turned out perfect that way. It made 24 total regular sized muffins. To get the skins off, I use the trick of putting the peaches in boiling water for 1 minute which also makes them slice & chop very easily.

For anyone who is "disappointed" in this recipe because it's not like the pancakes you know and love, it's because this is NOT like the pancakes you know and love. German pancakes are mostly eggs so they're closer to souffles, crepes or a baked omelet in a way. Use a 9x13 pan. You can safely use 2 T butter (I like it with a little less butter). Bake at 400 degrees for 20 minutes. It will rise on the edges and sometimes even makes waves in the middle. I also blend everything for a short time (except the butter) in a blender to make sure it's mixed well. Sprinkle confectioner sugar on top and serve with options of honey, maple syrup, homemade buttermilk syrup, cinnamon sugar, apricot syrup, etc. Whatever you want! It's good with many things.

I have a little fryer that only gets to about 350 degrees, but this turned out great. They cook quickly and puff up nicely. I halved the recipe which made 16 triangles. Served with honey butter (equal amounts of honey & butter) and some cinnamon sugar.

I usually do my quinoa with a tomato/garbanzo bean mixture, but this was dang good. And, as usual with quinoa, it's better cold a day or two later. I only did one can of black beans. I also did a cup of quinoa, 2 cups chicken broth and added half a chopped green bell pepper to the onions. At the end I mixed in some lime juice too - only about a tablespoon. Next time I make this I think I'll add a tomato and a little more lime juice. I think it will be perfect then.

I used 2 small red bell peppers and 1 large green bell (it's what I had) and some sliced fresh mushrooms. Only 1 cup of chicken broth total. I threw in a finely chopped thai chili (instead of the pepper flakes) and some minced garlic to the onion saute. I didn't cook off too much of the liquid and added a little milk/cornstarch to thicken it up a bit. Also had some fresh ground pepper & dried basil. Served on top of butternut squash ravioli. It didn't totally wow me and was kind of bland even with my added flavors. I think I'll make it again though with some added spices.

I found a very similar recipe on another site and followed that one's suggestion of using 2 tablespoons fresh cilantro instead of the parsley. I used an entire can of garbanzo beans & more garlic. I also sauteed some chopped onion and wilted a head of spinach with a little more olive oil and tossed that with the mixture. Very flavorful mixture - especially after a day or two in the fridge.

This was more delicious that I imagined. I did saute two cloves of chopped garlic with the onions and left off the garlic salt. I also added some dried basil to the top of the tomatoes and about a half a teaspoon of sugar with the onions (to caramelize them). I served it on top of some rice pilaf. The only mistake I made was thinking that I should use a lot of freshly ground pepper on the fish. A pinch or two really is fine. I had a half pound of sole layered in the 8x8 baking dish and it took about 20 minutes to cook. The fish didn't dry out at all and was a great taste combination with the onions & tomatoes. I can't wait to try this on top of quinoa next time & maybe add a little shredded Parmesan.

I can't begin to say how great this recipe is but I'm going to try. I was attempting to reproduce my favorite recipe from my favorite Thai restaurant, and I think I've come close. I have made this twice in the last week. The first time I didn't make it very spicy and it had a wonderful sweet flavor. The second made my lips catch fire! It was great both times. Both times I did the following: I do not have chili oil, so I used 1 T sesame and 1 T olive oil. A heaping tablespoon of minced garlic and skipped the garlic salt. Definitely less than 1 tsp fresh black pepper (I get bored of grinding). Did 3 T Vegetarian Mushroom Oyster Oil and 2 T Hoisin Sauce. I also added a red bell pepper with the mushrooms/onion. And I love basil so I did about 3/4 cup coarsely chopped basil leaves. For the heat - the first time I added 1.5 tsps of a red pepper mix that I picked up from the above mentioned Thai restaurant. The 2nd time I used the same amount of the red pepper mix but threw in a VERY HOT large red pepper, finely chopped. My lips are still on fire and I want more. Thanks!

I added extra flavor to this - about 1/4 cup chopped fresh dill and a tablespoon of spicy brown mustard - and it was kind of on the "missing" side of things. The taste was good, but I think I would have liked a little extra something. Next time I think I'll add some crumbled bacon, garlic salt, pickles/relish or more pepper. But as is - the basic recipe is great. Perfect amount of mayo to potatoes & crunch.

This was so very good! I didn't realize I didn't have any white wine vinegar, so I used raspberry balsamic instead and it was amazing. I did do a tad less sugar - maybe a smidgen over 1/3 cup, but I think it was fantastic and a little more sugar wouldn't have hurt anything. I did, however, feel like an entire red onion was a bit much so used about 1/3 of one. They are huge! But wow....this was a highlight of the BBQ.

I made this for a party I went to this weekend and they were a hit. I did add some things to it for my personal preference - 1/2 Tablespoon sweet pickle relish, a teaspoon of prepared mustard and ground black pepper. I absolutely loved the idea of adding a little piece of fresh dill to the top! That is what really made the eggs I think. I used light mayo and no one complained. I accidentally forgot the hot sauce and am really disappointed but will definitely get it next time.

This was pretty good but I had to add a bit of "flavor" to it. It MIGHT be because I accidentally messed up and bought a green curry sauce that already had coconut milk & fish sauce so I used 6 oz of that instead. The mixture tasted fine, but when I tasted it with the rice noodles it was bland. So I added salt/pepper and some chili garlic sauce for flavor & heat. After that it was great. I also included a diced red bell pepper. Next time I think I'll add ginger & garlic to the veggies while they cook.

I modified this slightly - I had a 4.5 lb leg of lamb and used 20 cloves total. I cut them in half and inserted them all over. This recipe doesn't call for nearly enough (I'm a huge fan.) I didn't realize I was out of dill, so I just made a rub of 3 tsps dried rosemary, a little olive oil and some salt/pepper (not sure on amounts...just to "taste"). I started it at 400 degrees for 30 minutes and then turned it down to 350-375 (my oven is not reliable). When I turned the heat down, I added some red potatoes & carrots to the pan. I basted the lamb with a cup of beer (hefe). The temperature & beer are based off the recipe "Dragon's Leg of Lamb with Garlic and Beer" on this site. I took it out after about 1 1/2 hours total because my temperature was 150. And I loved the flavor I got on the potatoes/carrots due to the basting I did with the beer/juices at the bottom. I wish I would have added more veggies to my pan.

I modified this slightly - I had a 4.5 lb leg of lamb and used 20 cloves. I cut them in half and inserted them all over. But I am pretty sure next time I'm going to do the full 30. It is not too many! I left off the mustard but instead made a rub of 3 tsps dried rosemary, a little olive oil and some salt/pepper (not sure on amounts...just to "taste"). I took it out after about 1 1/2 hours total because my temperature was 150. And I loved the flavor I got on the potatoes/carrots due to the basting I did with the beer/juices (hefe) at the bottom. I wish I would have added more veggies to my pan.

I roasted the peppers and tomatillos for about 12-15 minutes at 400 degrees to soften them up. To "chop" the peppers and jalapenos I threw them in the food processor, but made sure they didn't get blended. I coated the pork in flour before browning it so the sauce would be a bit thicker in the end. I threw it all in a crockpot and let it cook on low overnight. I ended up using maybe 2-3 cups of chicken broth - just enough to give it a little sauce. It filled up my huge crockpot almost to the top! I think the amount of chicken broth this recipe calls for would be way too much. I left out the cilantro, but definitely regretted it. It was good - just not as flavorful as it could be. Make sure you use a fatty cut of pork as it is better that way. And next time I am not going to seed the jalapenos. It hardly had any heat to it for my taste. Overall a tasty chile verde recipe!