Despite the gooey batter, I thought they were a little on the dry side after they cooked. They were good, but not amazing.

Delicious! Next time I will probably increase the caramel since the cream cheese was the more dominant taste. It's great the way it's written, but I want to experiment with the ratios a bit.

So good! Simple ingredients but comes together perfectly! I made a boxed angel food cake and made my own glaze by boiling some strawberries with a little sugar and water.

Very good bruchetta. I thought it was a little heavy on the garlic, but I may have just had very fresh garlic. Adding balsalmic vinegar is a great addition!

Good - but I agree with others that the cream cheese taste is a little overpowering. I like cream cheese, I just wouldn't eat it straight up! If I make again, I will cut back on the amount of cream cheese.

I've made this twice. The first time, I made exactly as written. The second time around, I was pressed for time and didn't bother with the zest. I didn't think it tasted significantly different. I also increased the amount of lemon juice to about 1/2 cup and the amount of water to about 5 cups (but I like my lemonade on the watery side - I even sometimes fill my glass halfway with water before pouring the lemonade to cut back on the sweetness and calories). Overall, very refreshing!

Very good! I set the oven for 22 minutes and got distracted. If I'd been watching them, I probably would have taken them out a minute or two earlier. But they were still moist and delicious despite being slightly overcooked.

Left out the nuts, doubled the recipe for a 9x13 pan and mixed the choc chips in (instead of putting on top). Brought to a party and they were the first dessert to disappear!

Made exactly as written and really liked these. Usually I just coat asparagus with a little olive oil, sea salt and black pepper and grill. I had bought sesame oil and seeds for another recipe and was looking for other ways to use them. This was a nice change - a little Asian flair. Will definitely make these again!

I couldn't find soba noodles at my grocery store (and they're usually pretty good about ethnic items), so I used whole grain linguini instead. I added carrots and I steamed the veggies for about 4 minutes to partially cook them. I think this tasted better than it would have raw. I just eyeballed the amount of sesame seeds to add and I'm pretty sure I used far less than half a cup. With my modifications, I really enjoyed this. Tasted good both warm and cold.

This was really good. I only did one can of beans (was plenty - and I love black beans!) and I added some red bell pepper. Will definitely make again!

Good base recipe that can be modified to individual taste. I like to add fresh garlic and basil to kick it up a notch. I think no matter what your taste preference, it needs more sauce though. It is too dry and the sauce/cheese ratio just feels off as is. I use about 1/2 of another jar of sauce.

Hmmm... I tried to follow others' advice by squeezing out the extra juice from the onion/pepper mix and adding extra breadcrumb and freezing the patties. But it was still really gloppy and hard to cook. The taste was good, but I had issues with the texture. The middle of the patty stayed pretty wet while the outside got really crispy on the grill. Maybe I did something wrong. I may try to cook the other patties in the oven instead with some foil over it.

Very good - used low fat sour cream and cottage cheese and still tasted very rich and filling. Should have followed others' recommendation to add some milk. The leftovers were really dry. My husband puts a little hot sauce and grilled chicken on his mac & cheese and I eat it as is. Overall, a really good recipe... just needs a little tweaking if you plan on reheating leftovers.

This was really good - tasted just like from a restaurant. Didn't have squash, so I added some broccoli instead. Served with black beans, cheese and guacamole. Flexible recipe. Next time will add carrot and zucchini.

This was awesome! Made for a party and was asked for the recipe several times. I made a few changes, just for my own taste preferences. I think this recipe really lends itself to letting you play around with it. I used only about half the onion called for (just not a big onion fan), used red pepper instead of green, and added some avacado and lime. If you like avacado, I really recommend it. It adds a nice flavor and a different texture. I used homemade italian dressing (Italian Dressing Mix recipe on this site). Delicious!

So good!! Love the idea of having a ziplock of this in the pantry so I can quickly whip up some salad dressing. I used garlic powder and celery seed instead of the salty counterparts and cut the salt in half, and it was perfect!

Very good. I made the recipe as originally written without all of the modifications. The crust turned out perfect. I made the mistake of beating the lemon mixture a bit too vigorously with an electric mixer and it was a bit too frothy. I should have just stirred by hand. Most of the bubbles went away while cooking, but I think it would have had a denser consistency had I done this right.

My husband enjoyed the chicken. We just loved the sauce! I made it almost exactly as written. I just added a little bit more cucumber (I shredded one small cucumber and used all of it - prob 3/4 cup or so). I used fat free plain greek yogurt. It tasted best after sitting in the fridge for a few hours, so make ahead of time if you can. I ate the tzatziki sauce with falafel (I'm vegetarian) and it was delicious with that as well!

Delicious! I made a few changes. I only used half an onion due to personal taste preferences. I used my food processor and blended the onion, garlic and parsley at a high speed and then added the chickpeas at a lower speed. The texture turned out just perfect and I saved myself from hand mashing the chickpeas. I did end up adding an extra egg to help everything stick together. With 2 eggs, I used the full cup of bread crumbs as called for. I pan fried, and got about 12 falafels. I cannot comment on the sauce because I used the tzatziki sauce from the Chicken Souvlaki Gyro Style recipe (it was fabulous!!) instead. I may try baking next time but wanted to try it this way first.