I followed the recipe to the letter and my cookies turned out DELICIOUS. I cut the recipe in half and within a few hours, half of the cookies were gone (my boyfriend and I can't get enough of them). One tip: Don't preheat the oven as step 1, the dough has to chill for 2 hours, what a waste of energy. Will be making these many times over.

Not bad, Not bad. This was my very first Hot Cross Buns experience.... never tasted them, never made them. I don't eat eggs, so I substituted Ener-G in place (that worked out great). Overall, they were pretty good. I can't make the cross look good to save my life (haha), but the bun part was good. I decided to use a plain glaze instead of an orange glaze. Extra glaze is a must.

I made a few changes, but this recipe is great! I actually used half of this recipe and half of another to create the PERFECT potato side dish. I made the caramelized onions and used the seasonings (except the dried minced garlic... and with what I used, I didn't measure it out, just tossed it in). Instead of using the canned potatoes, I used fresh red potatoes. I cut them into wedges, soaked them in cold water, patted them dry, and tossed them with the seasonings. I put them in the oven on a baking sheet for 20 minutes, flipped them, put them back in and baked them for another 15-20. When they came out, I tossed them with the onions. Serve with ketchup. YUMMM! Perfectly crispy wedges.

I made this today and it was GREAT. I didn't have pine nuts, so I used walnuts instead. It's so simple to put together and tastes like it came from a gourmet restaurant. It definately isn't missing a thing, but if you insist on a parmesan style mix-in, nutritional yeast would work great, although I think it's perfect the way it is. I served it tossed with fettucini and slices of a homemade "French Baguette" (from this site). Also, it says it takes 30 minutes, but I had it made in less than 10 minutes.

The fact that I've made this 3 times in a week is proof that this recipe is fantastic! It's SUPER easy to make and is honestly the best bread I've ever tasted. The only con is that it's hard to resist... the bread will call your name when you're in the other room :) I left out the egg wash (to make it vegan) and instead, poured on some Agave Nectar which made the bread a little sweet. To rise, I put the dough (both times) in an oven that was set to 200 degrees and turned off (once the dough went in). This recipe is a keeper!

This was my first time making homemade focaccia and it was excellent! I'm used to plain focaccia (this recipe with sea salt), so think of it as the standard focaccia where you add what you like to it. I made it to go with my homemade vegan chili. Will make this again since it was SO easy with excellent results. USE SEA SALT! Also, you can make it into a rectangle shape and cut it up with scissors.

This recipe is FANTASTIC! I use apple cider vinegar instead of the white and added about a teaspoon of onion. For the dressing, the easiest way to mix is to put everything in the blender. The extra dressing I store in a mason jar in the fridge. When I'm ready to use it again, I put it in the microwave for 10 seconds to bring it back to the original consistancy (won't be paste-like anymore).

This soup turned out pretty good. I just made a few minor changes... used veggie broth instead of chicken, used white wine instead of red, and used dried oregano and basil (a little fresh basil too). I cut the recipe in half and it made about 5 servings. The large pot I used wouldn't have been able to fit the entire recipe in. I will be making this again and adding it to my recipe book! **Tip: Cut the carrots thin or they'll take about an hour to cook!

I first want to start off by saying... I hate cinnamon rolls. Yeah, I'm a weirdo. I simply made these for fun (even though I honestly don't like the smell of sweet baking pastries). When they came out of the oven looking so beautiful, I decided to give them a try. For the first time in my life, I've enjoyed eating a few bites of a cinnamon roll! I will definately make these again (not for myself, but others). I couldn't find bread machine yeast, so I bought packets of Active Yeast. I used a packet and it worked! I used my bread machine simply for kneeding. I followed the suggestion to put the oven at 200, turn it off, and let the dough rise that way. It worked PERFECTLY (I've never made bread products before out of the bread machine). I also didn't end up using all of the brown sugar mixture. After I cut the dough into rolls, I used the oven again to help those rise. They baked for 15 minutes and turned out perfectly! I HIGHLY recommend this recipe.

With some modifications to make this vegetarian, it turned out great! I substituted the ground beef with soy crumbles and the beef broth with vegetable. This recipe definately requires you to multi-task and dirty some dishes, but it's worth it. I added some celery (to the onions) and some frozen peas to make it a more nutritious meal. Best when served with ketchup and/or gravy. Even though I wasn't cooking with beef, I added a splash of vegetarian Worcestershire sauce based on recommendations (never really used it before). This is definitely comfort food. I recommend this recipe.

While I've never been a huge fan of eggplant in the past, I was rather impressed with this recipe while my boyfriend won't stop eating the leftovers. I took the advice of the top rated review (by NDG42200) and didn't have a problem. I didn't end up using a zip lock bag as a bowl worked fine for the breadcrumbs. Also, you only need about 2 cups of breadcrumbs, 2 egg whites (cuts close though), and 2 medium sized eggplants. I prefer covering all of the eggplant pieces with sauce (even on top) because it was easier to eat/cut when it was soft. I served this over angel hair. I will make this again soon!

I thought this recipe was pretty good, but didn't taste like pumpkin at all. I think the potatoes dominated the flavor. Next time, I'll add more pumpkin or less potatoes. Plus, maybe a little extra nutmeg and salt. Overall though, it was good. Since I'm mostly vegan, I used vegan butter, veggie broth, soy milk, and bac'n in place of the animal products. Since I didn't have soy sour cream on hand, I used regular. I will definately be making this again!

This is one of my favorite recipes! I got this out of the Taste of Home Cookie Cookbook from 1999 and I've used it ever since! The added pudding makes the cookies PERFECTLY soft for days and taste will make you come back for more. I omitted the nuts because I'm not a huge fan of them in cookies. I've made these cookies with different flavored chips and they always turned out great (white chocolate, dark, peanut butter, etc). The only warning I give is to avoid making too many... you will be tempted to eat them all!

Way too much pepper! 1/2 - 3/4 tsp is enough. I cut back on the salt (to 4 tsp), cut back to 8 cups of liquid, and used 2 cups of vegetable broth in place of some water (as read in the reviews), but even after doing this, I couldn't eat it the first time because of the high pepper content. Once I made it again with less pepper, it turned out MUCH better. Someone made a great suggestion about putting in the entire half of the chili so it could easily be removed once done cooking. I'm surprised no one else has mentioned the amount of pepper recommended.

This is, by far, the best salad recipe I've tried. I'm a vegetarian and I've just about tried them all! My boyfriend's mother made this for me and got me hooked! If making this for a vegetarian or vegan, make sure to use a vegetarian Worcestershire sauce (one that does not include anchovies). Serve as a side dish or as a main dish. The best time for this salad is during the summer when fresh strawberries are affordable. I originally found this recipe on another site where it is instructed to puree the dressing in a blender, which works perfectly! This is the first recipe I've had where I didn't have to make any modifications to the ingredients.

This recipe was delicious and very simple! I took the advice of some of the others. I increased the chili powder by a teaspoon, added 2 extra garlic cloves, and cut back on the vegetable broth. I added some extra corn as well. The carrots didn't get soft as quickly as the recipe said they would, so I had to increase the end cook time by about 8 minutes. The soup seemed like it would freeze great as well (not that you'll likely have leftovers). I will make this again and share the recipe with my vegan friends!

This recipe was in a "Cookin' the American Way" cookbook back in the mid-90's. While my Mom sold the products, she would go to the houses where the party was hosted and cook this. Making this again brought back some great memories. I'm a vegetarian now, so I used Worthington's Wham (which is so much like ham that it's quite creepy). I also used yellow onion instead of green. Be careful when putting the cresent roll in a ring. If you overlap them too much, the thick spots will not cook all the way through. While shopping for cresent rolls, I recommend reading the nutritional facts and try to find the one with the least trans fat (all have it, but some have minimal amounts).

I just made this and it turned out pretty good! I used apples from the apple tree in my parents backyard. It was very simple to make. I added a little bit of cinnamon to the apples before putting them into the crust. While I didn't like the bottom crust (it cooked up too hard), the apples and the top were perfect! I will definately be making this again!

This recipe is delicious! I did make some modifications though. I used purple, red, and gold potatoes (a mix from Trader Joe's). I thought the amount of potatoes the recipe called for was too much (I recommend using only half) and the spinach should be doubled. Next time, I'll add cooked mushrooms and tomatoes.

The only trouble I had was beating the butter and chocolate mix in with the cold milk and vanilla. I ended up just adding 3 cups of powdered sugar in before the other ingredients were mixed together. It turned out perfectly too! I agree with others when they say 3 cups is about the right amount to add, although you probably could go as low as 2 1/2. I frosted the "Dark Chocolate Cake I" from this site with this recipe. They went well together.