So I followed 'BetteDavisLies"'s recipe more than this recipe itself. Oh well. She's right, freezing does help mucho. My tofu was already cut into 4 thick blocks so I had no choice but to cut those slices in half to get 8 patties, but it was fine:) And I only cooked 3 of those patties today, but I went head and used the whole onion, added mincaed garlic as well as sprinkling piches of garlic powder and onion powder and chilli powder when the tofu was searing. I'd say use much less bbq sauce--to taste and much, much more onion. Mushrooms would be awesome too and next time I would add some mustard to the sauce as well, for a little bite.

Ok, seriously, lentils+ apples+ barbecue sauce? What a combo, I was shocked. I followed the recipe so closely, I was proud of myself. Only, non-significant changes I made were to sub the veg. bouillon for a little salt, add a pinch of pepper and chilli powder, and leave all the peels on. And I used 3/4 a cup of peas, I liked the color:D Sooo yummy, and great sized servings.

So I'm reviewing just the bread of course, cause toppings are up to the individual cook, ya know? Though I'll be sure to try roasted red peppers and olives eventually, yum. Well, first I want to say that I screwed up the bread in every possible way that it could be screwed up. My big mistake? I mixed up the oil quantities...instead of using the 1/4 c to brush on the bread, I accidentally dumped it in. Oops! It was fine though after I added another 2 TB or so of flour. For the oil to brush on, I used a TB of olive oil and cooked the garlic in a skillet for the oil to get the garlic flavor...microwave, really? I tried both brushing oil on the grill and not, and maybe it's because I'm using a George Foreman indoor grill, but I couldn't detect a flavor difference. And instead of just adding chopped garlic and basil, I think it's a better idea to add a lot of dried herbs to the bread. I added 1/2 a ts of garlic powder, onion powder, parsley, oregano, a pinch of dill. So lovely and seasoned, but I couldn't believe I was completely out of basil. And I think it would be a better idea to roll em out into circles first before the second rising. And seriously, this is not a tomato paste or pizza sauce, or any kind of cooked ingredient topping pizza recipe! It just screams fresh ingredients. I only used chopped tomatoes, red onions, and mozzarella. I store my extra dough in the fridge in individual zip lock bags and plan on using it up within the week.

I happened to have all the ingredients lying around cause I just made the Easy Granola Bars a week ago. The only ingredients I was missing to make that recipe were the sweetened condensed milk and the nuts, so thus I made this recipe, to see how it would compare. In essence, these are just a cookie form of that recipe--much richer, because they use butter in place of sweetened condensed milk and softer because they incorporate flour as well as oats. Anything with these combination of ingredients is a winner in my book, but I would say I by far those granola bars because these strike me as a little oily--3/4 c of butter may be a good idea. And make sure to sure in the fridge, in hot days, the greasiness is even more evident. I only used 1.5 c of chocolate, and used only 1/4 c of w sugar as suggested, make sure to do that. I had to use 1 c of raisins in place of the nuts. Over all, I think I would just buy the ff sweetened condensed milk and make those bars instead when a craving hits for this combo of ingredients, my absolute weakness- semisweet chocolate chips, coconut, oats, nuts, and dried cranberries or raisins. And how did anyone end up with 30 cookies? Geeze, those must have been huuggeee.Mine were a decent size, and I got 42!

Great stuff. Didn't do the soup mix, I just exaggerated spices. Garlic powder, onion powder, dill, extra parsley, chopped onion, extra ketchup, Worcestershire sauce, chilli powder...I could have added even more and it would have only made it better, I bet. I added a layer of ketchup and barbecue sauce on top, then mozzarella cheese, then a cut up onion, and let the onion broil under the broiler for a few minutes. It only really tasted good after spending a day in the fridge...as with 99% of vegetarian food, let in sit in the fridge to let the flavors pop. I wanna add mushrooms and olives and bell peppers:]

This is my 100th review on AR:] Boy am I glad that it was a good one. I figured I should follow the recipe this time, so the only changes I had were very minor-- raisins for cranberries, reg. choc chips, fat free sweet. cond. milk, and a mixture of almonds and cashews to make up the one cup of nuts. I stored them in the fridge, and it gives them the perfect texture--just chewy enough. Many are saying that this is the best thing I've made the entire summer, and even though I would like to think that I've cooked nothing but awesomeness. this is particularly awesome. I'm adding applesauce( maybe 1/4 c or so) next time, omitting the butter, and taking it out at exactly 19-20 min. And lining the pan with wax paper. And has anyone tried using evaporated milk for the sweetened condensed? just an idea.

I halved the recipe, but let the bread soak too much I guess, cause I only ended up with 4 slices. Flavor was still the same as my regular, just toss milk and eggs together recipe straight out my head, so can't say I was impressed, I thought actually following a recipe for French toast( as well as adding flour) would make a difference.

This is one of those use whatever you have that works recipes, I love it! I sautéed my tofu cubes after freezing for about an hour to firm up with a TB each of honey, olive oil, and curry powder. I ended up adding extra ts of curry and honey. I added freshly grated ginger while the tofu was sauteeing and now I feel like an idiot for not adding orange zest. I used nonfat yogurt, raisins in place of cranberries, cashews and almonds in place of walnuts, and used a apple and a peach, instead of grapes. I drizzled berry balsamic vinaigrette and mustard on top and mixed it in and that just made all the flavors pop. Way too strange for my family, but no matter. Fav ways to eat--with flavored Triscuits( the saltiness of the cracker and the sweetness of the tofu) and with a whole wheat tortilla, in a wrap with papaya and pineapple chunks folded in as well. whatever you do, you gotta love it!

This was AWESOME! One of the few AR recipes that are above a 5! Let it sit for hours and hours, and I say be generous with the crunchy stuff, more onion and celery. I thought it needed more creaminess, so I added 2 TB of plain yogurt...perfect. I'll try making it with all yogurt, no mayo next time.

The taste was all there...but they fell short in height. There were nothing more than puffy cookies. And I followed the reviews! I poked a hole to let the steam escape in the last few minutes of baking. I let the mixture cool before adding the eggs. And why the heck do you need 2 packs of pudding? I wasn't able to even to use half the pudding in my flat puffs.Well, that was probably because they were flat, making filling with pudding a nightmare. Or why heavy cream for that matter? I used 2% milk, and it was still way rich. Used 3 eggs, that was fine. Must try again, brother loves these. Ok, I'm not going to lie though--these taste fnatastic once frozen...still I want some more height!

Awesomness. Hm, I just wonder why so many people didn't use butter beans but some other bean? Wouldn't that be a totally different recipe? Well, it was the first time that I've ever tried this bean, and they are aptly named-- they have a richness to them, which makes them perfect for this burger! I followed exactly, except adding chopped garlic, chilli powder, giving them a little breadcrumb crust, and I made 6, instead of 4. Yay, love it when there's more of something I like:) Definitely should have tried refrigerating them after forming--that's a great idea. Oh, I used about 3 TB of olive oil because I wanted them to brown nicely, but made sure to let some of the oil drain out by placing them on paper towels after cooking. I'd say 8-9 min on med. high heat is better.

I spiced up the beans a lot-- garlic powder, onion powder, pepper, chili powder, and cumin. And then I did my own little twist-- I felt like the beans needed a little creamy element to complement everything, so I added in 2 TB of light cream cheese. I felt a little less guilty about that because I used only 4 oz of extra sharp cheddar. All in all, it made 10 taco-size mini burritos...still, my family extinguished them. I think it was a good idea, but I even though I used a 15 oz can of artichokes, they didn't come out as much as I would have liked. Maybe double it? Served with fresh watermelon drinks:)

Very good. Even my mom liked it-- a miracle! Yes it was crumbly, but I fixed that by poking holes in the layers as I was going and then after the whipped topping was applied; they allowed all the strawberry juice to sink in. And def. don't use store brought whipped whatever the heck it is...I wish I wasn't so lazy. I would use 4 generous ts of baking powder as well. Hm, I don't really understand the whole beaten egg whites and sugar crust on top of the layers...didn't seem to add much.

So awesome. I admit I was the only one in my family was impressed...no one else could get past the uncooked tofu part, but it's so good. And I followed it exactly. I used the frozen banana as suggested, but it definitely would be a good idea to first chop the banana before freezing so it's easier to blend...and try freezing the pudding itself, yummy:)

I wish I could pick simpler recipes...but it was delicious. I did my own thing again...I used a whole chicken, ended up being around 14 good sized pieces sort of like KFC. I doubled the recipe but for the marinade used 1 cup milk made into buttermilk with 1 TB lemon, 1/2 c ranch( great idea!), 1/4 c hot sauce...extra marinade really isn't necessary. Only had 3/4 c bread crumbs so made up for the rest with crushed corn chips, needed about 2 1/4 c for a 3 lb chicken. Strangely even though I was cooking chicken with bone in, not breasts, it was done at 35 min at 400. I followed the spice mixture...so very good.

I had to make some changes because what I had on hand-- baking powder for baking soda, and I only had 3 oz of pudding for half the recipe I made. I don't think the pudding made a difference, but when using baking powder, flatten with a spoon; they do not flattten and spread at all during baking and they need some help flattening otherwise you get high, slightly puffy cookies. The vanilla pudding flavor is very present giving them beautiful lighter color but a too vanilla-y taste, I think, but they're still the best chocolate chip cookies I've ever made and deserving of a 5.Instead of using chips get a good dark chocolate bar and chop into chunks.I definitely need to try these with baking soda and review again.**EDIT: I made the cookie this time to instructions given, using only the baking soda and the right amount of pudding. And I've finally figured out the difference between baking soda and baking powder: Baking soda makes these cookies spread , giving large, relatively flat cookies. Baking powder makes them not spread at all, but rather grow vertically, with height. It all depends on preference of cookie. If using only baking powder make sure to flatten the cookie a little with a spoon.With baking soda, don't even think about flattening. Personally, I'm thinking about either do half a ts of each, or 1 ts soda and 1/2 ts powder. And I found Hershey's dark chocolate chips, not as good as the chunks from cutting up a bar, but awesome when you're lazy.

This recipe is IT! The end-all for banana bread. Here's what I did: 1/4 c oil, 3/4 c vanilla yogurt, only 1/2 c brown sugar, 2 ts baking powder only, 1/2 ts cinnamon, added 1/2 c raisins...soo wish I had nuts and ww flour. Just perfect...I baked a loaf, around 35-40 min at 350 is good. I love how light this recipes is but moist and rich...I used 4 small overripe bananas, but don't hesitate to add even more...a really dark chocolate for the chips is the best, I chopped up my bar into chunks, which I love.

I followed a review to first bake for 20 min at 400, then 20 at 425. Well, after 10 min ( when I finally got around to checking my oven) quite a few had burned, upsetting as I hate to waste food. Cut these bigger than you think they should be-- they shrank a lot while baking and became small and puny. I'm thinking maybe 30 min at 400 is best...I only used salt, pepper, paprika, and chilli powrder, but it didn't come through much/ Also, use less oil than you think--I used 2 TB and it made the potatoes more moist. Do not use any wax paper--it sticks to the potatoes and also takes away from the crispiness.

The best pancakes I have ever tasted, bar none. Follw the reviews not to add any more milk: the batter is supposed to be thick and so I pour it as a circle into my nonstick, and spread it a little to get it into good shape. Very filling and delicious. I think it's necessary to lightly grease the pan with butter for each pancake, and to cokk it a little longer than regular pancakes. I like them best plain or with a little butter but no syrup--I used pumpkin pie mix can instead of plain pumpkin puree and the batter was wonderfully sweet and spiced when I added a ts of cinnamon and loads of fresh grated ginger, didn't have allspice. May add some raisins, pecans, or choc chips to the batter next time. I like it best served with steaming cups of unsweetened coffee with a little milk, and fresh fruit on the side-- strawberries and grapes, next time I'll do peaches. May try another egg to give it a more egg-y taste( most pancakes do have 2 eggs) but it's not necessay. AWESOME!

I follwed a few reviews..didn't put in water, froze for 30 min, then dredged in flour, then dipped in egg, then crumbs, baked 15 min each side at 350, layered in loaf pan with PASTA sauce, and cheese, baked. I used twice the amount of crumbs, and two eggs to dip. Doesn't really come out to a texture of chicken, but rather mozz cheese again, so that when baked with mozz cheese, it's like cheese on cheese. Next time, I'm just going to omit the sauce and cheese and eat the baked tofu sticks as mock deep fried cheese sticks...tastes the exact same. yummy though, and great with bread as a sub or pasta with more pasta sauce.