I usually dislike cauliflower, but this recipe made it palatable even for me. I only gave it three stars because I had to make some changes. I added some turmeric, paprika, and curry powder to give it a more classically Indian flavor and a handful of raisins for a little sweet contrast. In the future I will probably leave out the turmeric, because I felt that it made it a little bit too bitter, and also add a sauteed onion.

This recipe was just okay and I probably won't make it again. I had to increase the spices in the glaze as other reviewers suggested, but this recipe was still mediocre at best.

I expected these cookies to taste somewhat like the green tea ice cream I've had before, but they were nothing like it. The mint and honey flavors were overpowering and the cookies were not sweet enough and I'm the type of person who usually reduces the sugar in everything I bake! I saved the ingredients by adding sugar, vanilla extract, and chocolate chips, which turned them in to tasty, chewy mint-chocolate chip cookies that were enjoyed at a holiday party that evening.

These cookies were disappointing. I used maple sugar and even added additional maple syrup, but the maple flavor was not especially obvious. Worse yet, the cookies were too floury and dry. I won't make these again.

This is a simple, tasty recipe. I only give it four stars because I like to add a bit more spice, specifically cumin, cilantro, and pepper.

I made a delicious vegan version of this soup. I may even make it for Thanksgiving, but in the future I will add a few cardamom pods and some cinnamon.

This is a five-star recipe with some simple modifications. I took tips from other reviewers and reduced the sugar by nearly half, added a 1/2 tsp of nutmeg, and decreased the flour in the filling. I also sprinkled the sugar over my rhubarb ahead of time and allowed it to set, then added the flour and mixed together before pouring it in the pie shell. I used turbinado (raw sugar) instead of white sugar. This pie was a big hit at the bake sale and I loved it, too.

This was quick and tasty; I may make them again the next time I have leftover pie crust to use.

This was a pretty good recipe, although I made some changes and would make a couple more in the future. I used fresh pineapple, instead of canned and fresh garlic minced finely, instead of garlic powder. I also added a vidallia onion, which I sauteed until clear with three cloves of finely minced garlic; once the aromatics were softened I added ground bison, because I didn't have ground beef. I added a dash of red pepper flakes to add some spiciness to the sweetness of the canned oranges and pineapple and I used unsalted cashews. Because I didn't have as much liquid as I would have had I used canned pineapple I didn't drain the meat and only added enough cornstarch to thicken it to the desired consistency. In the future I would use a nice cut of beef, sliced finely, to make more of a stir fry. I think the texture of the meal would be much better.

This is a tasty, reliable recipe that will be enjoyed by even those who don't usually like sweet potatoes.

This is a simple, delicious way to prepare parsnips. I prepared them exactly as the recipe stated and was completely satisfied; the parsnips were delightfully sweet and perfectly cooked. I'm looking forward to serving this dish at Thanksgiving this year.

I love beans, but I just wasn't impressed with the flavor of these beans.

I enjoyed this recipe. The pancakes turned out moist, fluffy, and delicious and it was an easy recipe.

This was a tasty, unusual cookie. However, the texture is so much like cake that I think I will make it as a brownie or even cupcakes next time. I used Twinning's loose Earl Grey, which I ground finely in my thoroughly-cleaned coffee grinder. The flavor keeps well and even my super picky husband liked these cookies!

This was very good, although I made just a few changes. I used ginger powder, because I didn't have fresh, and I substituted olive oil for butter. I also added several cloves of garlic, minced, and a few parsnips I had left over, and I did NOT puree the soup, because I do not like the texture of pureed soup. I served it over a mixture of brown and white basmati rice. This made a wonderful, hearty, vegan meal.

I was missing a couple ingredients, so I had to modify the recipe for what I had on-hand, but this was still very tasty and easy to make for a quick, vegetarian dinner on a work night. I'm looking forward to trying this again!

These were tasty and easy to make, but like other reviewers, I recommend reducing the sugar and adding chocolate chips. I also undercooked them just slightly so they would be a little gooey in the middle - it was the perfect balance between cakey-ness and gooey-ness.

The taste is pretty good, but these brownies are very flat and it was difficult to tell when they were done baking. Next time I will use a smaller pan and monitor the cooking time more closely.

These were pretty good, but I just didn't think they were flavorful enough or that the patties were large enough, so I doubled the recipe and included additional sauce as a topping before serving them.

I wasn't impressed with the flavor of these cookies, although I liked the texture. Next time I make these I will add some almond and/or vanilla extract to mellow the orange flavor, which was just too bright.