I was disappointed in this recipe. We ate it, but did not like the flavor. I will not make this again.

Very good. I will make this again.

I am sorry, but I was very disappointed with this recipe. I will not make it again. The soup sauce was bland, too thick and gooey.

OUTSTANDING! I made this with whole wheat macaroni and whole wheat bread crumbs. WOW! This is the best mac and cheese I have ever tasted. Thank you MRSO for submitting this great recipe.

This recipe turned out a beautiful pie. It is good, but my family prefers the recipe on the pumpkin can. The streusel topping overwhelms the normal pumpkin pie taste that we all love.

Good and easy. Nice seasoning blend.

I have made this twice now. The first time I made it exactly as written - Excellent! The second time I lightened it up with sugar-free chocolate pudding, light sour cream, half the chocolate chips, and applesauce instead of oil- still Excellent! The lighter version stayed moist and tasted like a brownie, but not quite sweet enough. Next time I will add 1/2 c. Splenda. Thanks for submitting this awesome recipe.

Best potato salad I ever tasted.

Awesome cookies! These are the perfect oatmeal chocolate chip cookie - Wonderful flavor and texture. I usually follow the recipe exactly the first time, but this time I did make the following changes: (1) used 1/2 c. shortening and 1/2 c. butter, (2) used 1 c. AP flour and 1/2 c. WW flour, and (3) used 1-1/2 c. chocolate chips and 1/2 c.chopped walnuts. Next time I will add a tsp. of vanilla. I also tried baking at 350 and 375 degrees. Baking at 350 degrees resulted in a thicker, chewier cookie which I prefer. This is a keeper!

I made this with Splenda instead of sugar. Much better than the plain mix. I used it with Garden Pasta Salad on this site, made with whole wheat rotini. Excellent! This is a keeper!

Excellent salad! I used whole wheat rotini. We had a serving before adding the parmesan and actually liked it better without, so will leave that out next time. This recipe goes into my favorites file.

Love this bread! I have made this bread four times, and it is a favorite. I scaled to 15 servings for a 2 lb. loaf and increased the yeast to 2 tsp. Otherwise I followed the recipe. I toasted the seeds in my toaster oven using the small pan that came with it. Very easy to do. Thank you for submitting. Update: I tried this without toasting the seeds first as some reviewers suggested -- big difference! Much, much better with toasted seeds and well worth the effort.

Wow! This is very good. I used 8 oz. oyster mushrooms, 3 medium sized portobellos, and a brown gravy mix combined with 1/2 cup of water for the demi glace. Excellent! I will definitely make it again. Thanks for a great recipe.

Great way to make brown rice. I add in onion and whatever little bits of leftover veggies that I have. TASTY!

This was good. I marinated my steak for 2 days and it was tender and flavorfull. I will make it again.

I thought this was just ok. If I make it again I will try it with cream of mushroom soup.

Great recipe! Following the advice of others I reduced the sugar to 1-1/2 c., (actually 1 c. sugar and 1/2 c. of Splenda), and increased the lemon juice to 3/4 c. of Meyer lemon juice. For those who would like to know how much juice one lemon has, I measured 1/4 c. from a medium sized lemon. It's only a general guideline. I'm sure it could vary depending on ripeness, etc. My result was excellent. Just the right amount of sweetness and tanginess, and I love that I don't have to feel guilty eating it.

AWESOME COOKIES! I usually try to make things as healthy as possible, so I made these with Smart Balance Butter Blend (stick type spread)instead of butter, Splenda instead of white sugar, and organic brown sugar. I used only half the amount of chocolate chips called for, and the full amount of chopped walnuts. Next time I will cut back even more on the chocolate chips. The dough was so thick that I had difficulty stirring it with my wooden spoon. I was tempted to add another egg, but I'm glad I didn't as the cookies turned out so great. I flattened them just slightly before baking. They spread out to about double their size, so don't put them too close together. One other thing is that I noticed a big difference between my two insulated cookie sheets. One has a dark brown no-stick finish and the other has an aluminum colored finish. This probably doesn't have anything to do with the recipe, but the dark finish produced a MUCH nicer cookie.

This is excellent! LOVE the dressing-it would be good on any green salad. This recipe goes into my favorites file. Thank you for posting this awesome recipe!

Really good To make these brownies a little healthier I made them with splenda and served warm with sugar-free lofat vanilla ice cream. Absolutely delicious and I didn't feel so guilty. Thanks for a great recipe!