I don't know how you could give this anything other than 5 stars. It couldn't be more simple, and it is a classic. It takes well to alterations. I use dark chocolate chips for these, since no one sees the difference, and I don't need to chop anything. A 250g bag is a third of an ounce short of 9 oz and does a great job. To make sure I don't end up with any bits of unmelted chocolate, I strain it twice. It's definitely worth the time. Oh, and did I mention that when you whip it, it's like chocolate mousse frosting? Heaven!

I don't know what it is, but this recipe is missing something. It is very ordinary, and I wouldn't make it again. Very bland and quite dissapointing, but still edible.

I made half a recipe, using whole wheat pastry flour and adding 1 Tablespoon of honey, to avoid dryness. These turned out sooo satisfying! I used 3/4 cup cane sugar instead of white and brown sugars. I made them muffin style, and it was just what I was looking for. They're awesome.

This is a good starting point to a great soup, but it lacked flavour for me. It was also a little too acidic because of the tomatoes. I will be making it again once I learn more about what seasonings go well with cabbage, and I will be using ready-made chicken broth, because concentrated bouillon didn't seem to add enough taste to the cabbage. It's still a good soup, and I will eat the rest, but I wouldn't serve it to anyone else, it's just too bland. As for the amount of oil in this recipe, it could easily be reduced by half. The film of fat on the surface of the soup is unappealing.

I was looking for a really unique recipe for rib sauce, and I will be keeping this one. I used apple cider vinegar instead of white for more flavour, omitted the paprika and whiskey, and still got a divine sauce. It only took about half an hour to reduce it. I then cooked the ribs in the oven. I would have added whiskey, but it's just not something I keep around in the house. This one is the best!

Sometimes simple is best, and this recipe is proof of that. I halved the recipe, following the ingredient measurements by the T, and it came out absolutely delicious. I like the fact that it has beef flavour without actual beef, and that it is so quick to make. Really comforting and satisfying. I can have this as a meal, and I'm full... without the extra 10 lbs that normal comfort food would bring. Why haven't I discovered this recipe before?!

I was drawn to this recipe because I needed a chocolate sauce and quick, but a few minutes into boiling it, I almost regretted my choice of this recipe. It was waaaay to thin (plus, I wanted to serve it hot and couldn't), even after using only 3/4 cup of milk instead of 1 1/4 cup water. I then proceeded to add 2 tablespoons of corn starch to try and save it. As it cooled, it became really rich and perfect in consistency (which is why it gets 3 stars- it wasn't a complete disaster). I would keep this in my fridge for a quick cold pour, but you cannot serve this one hot because it's just too thin.

This is sooo good, and so much more refreshing than plain oatmeal! I make sure to use all natural apple juice (to avoid any unnaturally added sugars), and I used 2 apples, omitting the raisins. I think I will also add walnuts next time, as another reviewer suggested. Delish!

These were a bit too sweet, I would only use 1/2 cup sugar next time. I used 2 parts white flour and 1 part wheat flour. I don't know if that had anything to do with why my batter was so dry, but I had to double the amount of milk I used. I had two big apples, but only used one, trusting the top reviewer's suggestion. Big mistake. Though my apple was big and looked like a lot in the batter, it shrinked and I had almost no apples in my muffins, so next time I'll put two in, as the recipe states. I used a pinch of cinnamon instead of the stated amount, and added a pinch of cloves as well as nutmeg. The reason I give this recipe 5 stars is that it is very forgiving and there is room for pretty much any modification you want to make. It's a great base. I'll definitely be using it again.

I don't have a fryer anymore, but pan fried these in olive oil instead. I completely coated the pan, and they came out nice and brown. I didn't need to freeze the cheese beforehand, since the pan allowed me to keep a close eye on them. They also keep their nice rectangular shape in the pan, whether they are too cooked or not.

This recipe is fantastic. One thing I do differently is use quick rise yeast. It may not yield such high-quality dough, but the time it saves me is well worth it. So I add all dry ingredients together and then pour in the wet, and mix as usual. I immediately shape it into pizzas and let rise maybe 15-20 mintues, just to say it bulks up a bit (I still put them in a warm moist place covered in a towel). Then I top and bake. Simple as that. Remember that if you don't roll the ends of your dough inwards after shaping it, you won't get a nice crust. Just roll them to the desired thickness.

This is the best healthy pizza crust recipe out there! Wow! Definitely don't leave out the honey, it's what helps keep the whole wheat dough moist. I used whole wheat pastry flour. I do not advise bread flour, if you are using a conventional home oven. The temperature isn't high enough for it and will just give you a hard crust. So I really don't see why pizza should be unhealthy food if you are using this recipe. I just stick to a tomato sauce and cheese base (I use 4 slices of provolone for a 4-serving pizza, they have 70 calories a slice), loading up on mushrooms, green peppers and onions, and leave out pepperoni (so high in fat anyway), and I get a pretty fab, lean meal, at around 300 calories. For beginners: to get a thick crust, roll the ends of your dough inwards after shaping, to desired thickness. If you leave the ends flat, you won't get any thick crust.

I've made this many times, but tonight I made it using 12 fl oz of tomato sauce, and no paste or water. It was phenomenal. The overall result was actually better than the local pizzeria! Tomato sauce has less intense flavour than paste, which balances out the flavours of the crust and mozzarella. I kept the rest the same, and it was divine.

These definitely are restaurant quality brownies. I followed the recipe exactly except for the chocolate chips, which I do not care for. I only made half a recipe and it turned out superb.

Very easy and quick, since the potatoes are quartered. I did exactly as the recipe stated, covered the bottom of the pan in foil for less mess, but instead of making the sauce with the salt and pepper, mixed the butter, honey and mustard together, pourred on potatoes, then added the salt and pepper right on top of the potatoes. This allows for a better idea of how much salt and pepper. you really need.

This is really good and when you have apples on hand you have pretty much everything else needed, the recipe doesn't call for any weird ingredients. I tripled the sauce as another reviewer had suggested, and it was perfect when I put it in the oven. I had enough to coat the bottom of the pan and to cover the chops completely. I don't know how I would have done that with the original amount of sauce. One thing I will do differently next time is reduce the amount of butter in the sauce. It doesn't add much to the taste, since the apples are the main flavour here. I think I could omit the fat altogether next time. I will definitely be trying this one in the slow-cooker for even more tenderness, and I'll post back once I have done it that way! This one really wakes up pork. I am not a pork fan in general, but I'd have this at least once a month.

A good recipe for caramel apple pie is almost impossible to find. This one exceeded my expectations. After reading reviews of it being too liquidy, I simply omitted the milk. It came out with just enough moisture. I did a lattice top and had no problems with the caramel overflowing, probably because my apples were so thinly sliced, about 1/8 of an inch. They were also layered neatly so the surface remained relatively flat. I added 4 more caramel squares and I think I would probably use more next time, about 30 in all. I really wanted the caramel to shine in this recipe. I think the lattice top pie makes it so much better, because some of the caramel is exposed at the surface and hardens a bit more than if it was covered up by crust. I will make this again and again!

This was so good, and just what I was looking for. I didn't use bacon, though. Only bacon drippings which I had preserved from a breakfast of bacon and eggs. I used about 7 potatoes, and might use less next time, because it is rather thick. I used half cream and half 2% milk. The potatoes already thicken the soup enough. Using only milk wouldn't be too bad either. I blended everything to make it smooth.

This was absolutely divine. I made it using spaghetti sauce that I made myself, which was meatless, not to take away from the eggplant flavour. I didn't want to use storebought sauce, because what would be the point? There's too much sodium in those sauces anyway. Make sure you use the best quality Mozzarella you can find because it really makes a difference, since you are using an important amount. I used 4 small eggplants, and wished I had had more on hand, because it barely covered the sauce. I didn't use basil because my sauce was already intensely flavoured. I used parsley instead. I had a hard time browning the bread coating, so after 15 minutes, I switched the oven to broil and it quickly became golden.

Even better than Beth's. I didn't use cinnamon, and halved the recipe because I only had 1 egg. The recipe still yielded a startling 30 cookies, about 2 inches in diameter each. I put them in balls on a disposable aluminum cookie sheet and they shaped into nice thick cookies in the oven, just how i wanted them. I turned them after 8 minutes and they still took about 4 minutes to brown nicely. They are my new staple oatmeal raisin recipe.