AMAZING. Definitely use sausage too. We loved this all through the leftovers too.

We didn't want the leftovers, and that speaks a bit to the quality of the dish.

I love rich, but this was a bit over the top for me. Too rich for mac and cheese. The kids had a mediocre reaction for it, and they're the reason I make mac and cheese.

Oh, yum. My husband's still talking about these. Great recipe. I did use only 4 cups of flour (one of them whole wheat) and kneaded after the mixing for about 4-6 min. It rose well on the table (I was unsure about this). The ones on the top rack looked a lovely dark brown.

I LOVED this recipe! I could eat so much of it and my 4 year old and 2 year old asked for seconds too! My husband thought it a tad bland though, but poo on him, it was awesome! I did work with the more ordinary ingredients I had on hand: I skipped the first step altogether because the Thai red curry paste has all of those obscure ingredients anyway. I upped the curry paste to 2 T and it might even have been better for hubby with 3. I added a few green onions, used any old brown mushrooms, and it was delish. Plenty of soup as it's served over the noodles anyway (I probably used more like 8 oz), and I used firm tofu, drained, and it wasn't slimy at all. Don't use silken if you don't like slimy. And I added it in the last 4 minutes only, for fear of the sliminess. You'll love this recipe if you love Thai soups.

I didn't have good luck with these. They were very thin and either too hard or too soft. They either broke apart or fell apart. Not a keeper.

These are yummy. They were a bit labor intensive so won't be an any day brownie in my book. The dividing the batter and spreading it around without mixing took a little time. And these taste more like blondies (which I love) than brownies. Maybe more chocolate and a thicker (2/3) brownie section would be good. Icing was a little grainy.

Mmmm-mm! Yummy recipe. My husband even really liked these and he's usually a chocolate only kinda guy. I do want to note, since I was stumped on this for awhile, that the apples need to be sliced horizontally for it all to make sense. You're essentially stuffing the core of the halved apple with yumminess. I also cut the water to 1/2 cup on hearing the sauce was a bit watery. Excellent dumpings.

YUMMY! These are a great blondie! I followed the recipe exactly and they turned out great (minimal substitutions). I did keep them in the oven for 25 minutes, because they were not done earlier. And I added 1 c. of chocolate chips (would not even think of leaving these out!!) and substituted walnuts for pecans. Fabulous! I'll double next time for a 9x13 because these won't last long.

This recipe has a lot of potential, but I didn't care for it. I consider myself a very adventurous eater, but had trouble liking this one. I served on brown rice which was nice. The eggplant comes out way too salty. I wouldn't marinate in just soy sauce next time. Maybe just fry the eggplant by itself and coat with sesame seeds and serve with soy on the side. The sauce also is lacking something. I added about a 1/4-1/2 t. ginger to taste which was nice. I don't care for the tomato (I used paste) in the recipe as it seemed more Italian than Asian. I would eliminate the tomato. Perhaps some fish sauce would add a nice flavour that would compliment. Dunno. Needs some major playing with.

This was a really yummy pizza sauce. I did not have tomato sauce on hand so appreciated that this recipe did not call for it. I do think the sauce was very tasty, but a bit oily. Next time I'll either eliminate the oil or cut it down to a T or 2. I only used 1/2 c. water and did not add rosemary. Added 1/2 t. sugar per other reviewer's recommendation. Very nice.

These sweet potatoes were very good. I made them for some New Zealand friends who aren't used to mashing their sweet potatoes or eating them with sugar and they went back for seconds. I would definitely make these again. I did leave out the orange since I didn't have one in the house. I also share the opinion that the topping could be cut in half (and I really love sweet things) if you don't want it so sweet. I also think the egg is noticeable if you think about it, so maybe I'll cut down to one egg next time.

This recipe turned out well with the thickness and taste of store-bought egg nog. I'm partial however to the varieties that use only egg yolks, milk , and cream. This wasn't bad. I'm very leary of uncooked eggs though and cooked the whole mix (minus the alcohol and one cup of the milk) over low heat in a heavy saucepan until the mixture started to appear thick like custard. I then removed it from the heat and poured in the last cup of milk and whisked well to remove any lumps. It still turned out great, yet was less risky with the eggs cooked.