very yummy- added a little cayenne pepper for some zip. Definitely a strong garlic flavor ( I had pretty large cloves)

I wanted to give this 3 stars for the recipe as written, but with some additional changs and my guests responses, I will give it 4 stars. I am a spice wimp so I dont know if I had a weak chili sauce or what, but I doubled the chili sauce and still didnt think they were that spicy. Also, per other reviews, I added a big spoonful of peanutbutter and some terriyaki sauce and used half turkey/half pork. I doubled the recipe so it was definitely time consuming to wrap all of them up! I would definitely recommend either baking them right away or freezing them- I transported them to a party and baked them there and some of them got sticky and fell apart before baking.

Excellent recipe! I used dried cherries rather than raisins and half brown sugar and half white sugar. Increased the zucchini a little bit- very moist.

Good base recipe that you can alter to your tastes, but as written, I found it bland. You can just bake the zukes with cheese on top- skip the boiling part!

Very good base recipe. Brandy and triple sec are a must.... skipped the lemonade concentrate and just added more lemon juice...Can vary the fruit- do NOT use marachino cherries (uck!). I used lemon, orange, lime and kiwi....the kiwis were delish soaked in the sangria. I also cut the sugar in half and will likely skip next time. Used an Australian Shiraz.

I soaked the raisins in the drained pineapple juice and a quarter cup of RUM. I drained the liquid from the carrot brown sugar mixture. I added a little nutmeg, cloves and ginger and baking powder per other reviews. The spices were good, but I honestly dont think the baking powder made a difference. NOW, the way to make this extra good- I split each layer in half and before frosting spooned the liquid used from soaking the raisins over each layer. Needed a little extra rum at the end to finish the last layer. This makes it moist and gives the perfect ratio for frosting to a good dense, moist cake!! Definitely top resturant quality.

I want to give this recipe a 3.5 as per the directions and 4 with my changes. I left out the flour to make it gluten free and reduced the liquid 3 cups and it was still a little too liquidy. Instead of 1 cup milk and 1 cup cream, I used just 1 cup half and half and it was plenty "creamy." I used a blend of swiss and guyrere cheese- cheese definitely "makes" the soup. Will make again- great way to use up a head of cauliflower that was starting to go bad.

I halved the recipe to make 24 mini muffins. As written, not the best recipe. I made some adjustments: I used the zest and juice of 1 temple orange (extremely flavorful citrus!)omitted the water... it had a nice orange taste, but still an overall bland muffin. I added cinnamon and used freshly ground nutmeg. I made a litle crumb toping with pecans and brown sugar- still not much help despite all those flavor enhancers!. The texture gets 5 stars but the flavor brings it down to 3

Needs double the banana and zucchini...

These are good, but definitely need chocolate chips!! Used choc chips instead of dates. Is more of a cake than a bar, but very good flavor. I wondewr what it would be like baked in a loaf or bundt pan? I added some cinnamon (~1/2 tsp) to the batter and it was very good, plus doubled the cinnamon in the icing" -skipped the margarine in the icing too- just need vanilla, p. sugar, cinnamon and milk. yummy!

This is a wonderful BASE recipe- I adjusted the amount of shrimp. I used about 1 1/2# shrimp and 1/2# bay scallops. The lemon and lime juice should also cover the seafood for at least an hour before adding the other ingredients to be sure they get "cooked" enough. Left overs the next day were good, but the shrimp got "tougher" after sitting in the lime juice so long.

OMG!!! These are SO good!! The only little change I made was to use slivered almonds instead of chopped. I used lemon curd I made last week from this site: Microwave lemon curd. Delicious!

Good way to use up a box of mushrooms. I only had 2 cups sliced shrooms, but kept the rest of the liquids the same- PLENTY of mushrooms- I think you would need more liquid if you wanted "soup"if you used all 4 cups. I also pureed a little to see what it would be like...intersting- almost like a tomato sauce for pasta. Not the best recipe ever, but a good warming soup on a cold day! I also added some fresh basil too.

Yummy chewy cookies, but a little too swewet for my taste. I would probably omit the white sugar next time. Also,the cookies spread out pretty big- will use about 1/2 tsp drops next time for smaller cookies.

Delicious salad! I used bosc pears and thinly sliced vidalia onion instead of green onion. I omitted the avocado as I just didnt have it and did not put any sugar in the dressing. For the pecans- I tried spraying the wax paper with PAM, but found they were still starting to stick so I transferred them to the plastic tupperware that I was going to store them in anyway - Worked much better!

Needed more oil and less salt. Was decent- mixed it with roasted cauliflower. Lemon adds a nice dimention.

Delicious. Added thinly sliced sweet onion and crumbled feta for color and a little more substance. Delicious with the almonds.

Wonderful recipe!! I used nonfat yogurt instead of sour cream since that is what I had on hand. Also reduced sugar to 1 1/2 cups. Kept everything else the same and baked in 9x13 in pan. VERY MOIST- wonderful. I brought it to work for a baby shower and it got rave reviews. I might add lemon rind as other reviewers did next time and reduce the sugar even more. Great great recipe- I highly suggest you make it! UPDATE... I made it again, this time with fat free sour cream and reduced the sugar by half and substituted almonds for the pecans. The texture was much more dense- several people asked if it was made with cream cheese. SO for a more "cakey" texture I would use fat free yogurt- for a dense texture- sour cream....either way, a wonderful recipe!

This cake was delicious. The only change I made was to sprinkle some cinnamon/sugar on top before baking...sort of an after thought when I realized there were no spices in the cake. Next time I might 1/2 tsp cinnamon or nutmeg to the batter. I used very ripe Italian plums (the oval ones) and just halved them. The blueberry/plum combo was wonderful. Would be great served with spiced whip cream as well.

This was very good. I used thin spaghetti. Added a squeeze of lemon juice and a little basil. Agree with the tip to use high quality feta. No "sauce" needed