These were good brownies. However, like some of the other posters, they did take a ridiculously long time to cook- well over an hour. They were still soupy at the 40 minute mark when we were getting ready to take them out of the oven! They were really tasty while piping hot- but as they cooled they did get hard and crispy. Probably because they had to bake so long. Next time I might try cutting this recipe in half and bake it in a smaller pan, and see if it cooks up better.

I made this with my 10-year-old sister one day as an activity. So easy to do with kids, and delicious to boot. We followed someone's tip and sprinkled in a bit of cocoa. Will make again.

This was so easy. I work for an organization that provides students with lunch if they can't afford it, and have to bake for 40 students every day. They loved this recipe- they were licking their plates and some called it the best mac and cheese they've ever had. It wasn't quite cheesy enough for my taste but I still really liked it. Best of all, it was easy- so much more so than melting butter and mixing flour, something I never would have attempted to do when cooking for 40 teens. I will make this again.

deee-lish.

This is a great cake. I made some changes, based on some of the reviews: I used only 1.5 cups sugar (would have made half of that brown sugar if I had any), and I used 1/2 cup butter and only 1/4 cup oil. I also added pecans. It's delicious.

DELICIOUS. I made two changes: I used vegetable bouillion (as I'm a vegetarian) and I accidentally doubled the butter. It was still amazing. I added garlic butter croutons and shredded cheddar cheese to my bowl, which just added to the taste. This is one of the best recipes I've tried making in a while, I'll definitely be making this again. I think next time I'll try pureeing some of the spinach.

I loved this salad. I couldn't find honey roasted almonds so I made my own, using the method someone posted below. The whole salad was delicious, I'll absolutely be making it again. It's so simple, I didn't expect it to be as flavourful as it is.

I really didn't enjoy these brownies. They're bitter and, as some other people said, very cake-like (and no, I didn't over-cook them, I only cooked them for 20 minutes). I made them for my baby sisters who are over visiting today and they're just picking at them- it really says something when and 8 year old and a 4 year old won't devour brownies. I'm surprised so many people loved them! Not to our taste at all.

They were pretty good but we used margarine- maybe if we used butter they would have been better.

These were average at best. I followed the directions exactly but they were really really bland and flavourless and a bit crumbly. I wouldn't make them again. I grew up on buttermilk pancakes, maybe that's the difference.

I gave this soup 3 stars, my husband gave it four. I'll defer to his rating since I'm always impressed when he likes something vegetable-based and am willing to give bonus points for that. But I thought it was just average.

Pretty good, although I have to admit I made a few changes- some due to necessity, some due to taste preferences. I didn't have Italian Seasoning, so I omitted that, and I had to use garlic salt instead of garlic powder. Also, I wasn't feeling adventurous enough to try the salsa-based sauce, and I had some marinara sauce in the fridge (Jackie's Best Marinara Sauce Yet, featured on this site) so I used that instead. Turned out pretty good! I'd make it again.

Pretty good! I liked it, my husband didn't at first but it "grew" on him after a few bites. The only thing I didn't like was that the feta melted during the cooking process- I added some more crumbled feta on top (I like my feta)

Very good. I used the "Best Marinara Sauce Yet" recipe, which is on this website.

Very good. I cut the zucchini into wedges instead of discs, and dipped it into a marinara sauce. Good, and quite healthy, too!

Good sauce- nice flavour, easy to make. However, while the sauce looked deliciously creamy as I was pouring it on the pasta, as it cooled it did become very gummy, as other people mentioned. By the time I was finishing my meal, the pasta was one big (tasty) coagulated lump. I will make this sauce again, but next time I'll try using less flour.

Amazing! I HATE wine, so the first time I made the recipe I halved the amount of wine called for. However, I didn't find it strong, so the second time I used the full amount. It was amazing! Definitely use the wine. I've been eating this sauce a couple times a week for the past 3 weeks. It is definitely the best I've ever had. And I'm picky with sauces (I hadn't made pasta at home in forever because I hadn't found a sauce I've liked outside of a restaurant!) This can also be a good base: I like it as-is, and haven't altered the recipe (except for using less parsley), but my husband has experimented. He's added green peppers and mushrooms to his half of the sauce, or ground beef, or alfredo sauce (or even all of the above, combined) and said that all versions were equally delicious. But I prefer it as-is.