Not sure what we did wrong. Mine came out really undercooked in the middle and didn't have nearly enough "granola" texture-- like grainy chocolate chip cookie dough. Off to keep looking for the right one.

Very good. They looked a little dry but tasted great. I did use yellow mustard rather than powder.

Although I finished the chops in the over (because I thawed more chops than I had skillet space), I found these too be a little too apple-y and sweet. Maybe some more savory seasoning would've cut that down a little, or maybe I just had particularly sweet cider on hand. But I'll probably keep looking.

I love this stuff. The kids, not so much. It can be a little dry depending on the size of your avocados and getting the mix just right, but a warmed up slice with a little butter on it is great.

These are very good. A different taste than you typically get with ribs (having grown up on BBQ)-- much more subtle. Some might find the flavor a little bland and need a little more seasoning, but with good ribs, it lets the flavor of the meat through!

These are great! The kids usually eat all of the filling before I can even get to the pan.

The meatballs themselves were great, but I much prefer to use tomato sauce + seasonings or pre-mixed spaghetti sauce rather than the tomato soup for this.

Very good. I didn't have heavy cream handy, so I used half-&-half with no problem. I forgot to let the corn thaw before cooking, and I don't know if that had anything to do with this, but the corn came out just a little too firm still (compared to the creamed corns I remember). I might let it cook with the lid on a little longer next time to soften it just a tad.

My first time ever making falafel. I did cheat and add an egg to help hold everything together, per some of the reviews, but I think it would have held ok without it. I also pulsed the beans in the food processor to mash them; worked great, then discovered I didn't have any turmeric, so I skipped it. We ended up eating them straight off the platter, and all commented that they tasted like "Mediterranean hushpuppies". Don't know if that's how they should be, but they were great. Will definitely make again, and try without the egg to bind it.

This was very good. I discovered after I started the chops that I was out of sour cream, so I faked it with some evaporated milk, corn starch, and some extra seasoning. Will definitely try again with the sour cream, though, as it was still a touch bland. My pork chops didn't come out as tender as some folks are reporting; only thing I can think of is that might were still almost frozen when I started. The family finished it off with no complaints though, so we'll use again!

These were a good starting point. I like the use of oatmeal in them. But they were pretty bland, so need some more seasoning. And the sause was *way* too sweet; I definitely will use just ketchup or a little more savory mix next time.

Yum! Mine had an inexplicable sweet taste to it. I am not sure if it was super-sweet peppers (I had baby bells) or if someone mixed powdered sugar in to the flour. But once I figure that part out, it'll be perfect! A little extra cornstarch in the broth when it's done helps it hold together in a tortilla.

This was good, but really could have used more flavor. First, my changes-- I had refrigerated mushroom tortellini, fresh baby spinach, and fresh basil. I think using the cheese tortellini would have helped, and it needed more garlic and some more flavor. A keeper, but I'll need to tweak it a little. Maybe I'll update here when I find the secret.

These were great and so filling! I had a ton of peaches and nectarines to use, so I doubled the recipe with 3 peaches and 5 small nectarines. Followed several suggestions here and added a splash of vanilla, cinnamon, and nutmeg. Didn't peel the fruit-- chopped it and threw it in the food processor to turn in to a chunky puree. It made a dozen perfect, heavy & moist but not soggy muffins. Great out of the oven with a pat of butter.

This was great. The key is definitely the "salt and pepper to taste", otherwise it's really bland. I didn't have any onion, so I added some liberal sprinkles of onion powder, and used some homemade chicken stock.

Great, but... I followed most everyone's notes and added the second cup of water which was really important. It was a little too warm for me though. I used curry paste instead of powder, so I halved that. But I think all of the spices could be taken down by half from the recipe; I still couldn't finish mine. And the only other issue was that it needs a little texture of some kind. We're planning to try the leftovers cold with some canned chicken for lunch, sounds very tasty!

Not much I can say that hasn't already been said... this is so tasty (and so *not* diet food)!

Great! We had some sugar pumpkins to use up, so we made this with the real thing rather than canned. Turned out lighter and more delicate than most pumpkin pies I've had.

Hmmm... not quite sure what I missed on this one. I did make some adjustments based on what I had in the kitchen, but I don't know if that my problem. It turned out really bland, even after a day. I'm going to add some more curry to the remaining salad tonight and see if tomorrow's lunch has any more kick to it. The changes I made: discovered I had a bag of chicken thighs and not breasts, so it was dark meat. No green onions, but a pack of fresh chives that needed to be used. I threw in some mango instead of grapes because a) that's what I had and b) I was shooting for the Starbuck's curry salad taste anyway. And lastly, I used my Thai red curry paste instead of mild powder, although I still used more than the recipe calls for. It ended up too mayonnaise-y and with no kick. I still have high hopes, so hopefully I can find the right tweak.

I had a freshly-opened packet of cayenne, so this definitely had some kick. Definitely have some bread or rolls if you lay the seasoning on thickly. But it was great! We used on pre-shaped salmon Patties from TJ's and the husband and kids all loved it. Will have to try some of the other reviews and use it on the tilapia in the freezer too.