This was pretty good. I know what I will do next time to make it a 5-star recipe. The sherry seemed to overpower the soup and gave it too much sweetness. So, I put a bit of red wine vinegar in it to take away the sweetness and that really helped. The beef broth I used was Trader Joe's organic beef broth. I wouldn't skimp on the broth. The onions really must be carmelized for the best flavor. I toasted thick slices of Trader Joe's French baguettes and put Trader Joe's "Quattro Formaggio" on top. Quattro Formaggio is a cheese blend of Parmesan, Asiago, Fontina, and mild Provolone which was a wonderful blend of cheeses to compliment the French onion soup.

This batter is very thick compared to most muffin recipes! Because of the sweet topping, I cut the sugar in half (for the muffins) and used 1 cup flour and 1/2 cup whole wheat flour instead of 1-1/2 cups all purpose flour. I was out of cinnamon, so the zest of one lemon was used to add more flavor. Lemon zest compliments blueberries beautifully and it did not fail. Orange zest would work equally as well. A topping of oats/brown sugar/butter would also be a nice variation. This is a great recipe. My family devoured the muffins.

This is great. I used my own homemade zucchini relish (which has a slight kick to it) and it was superb.

Upon seeing my children shovel this sauce into their mouths like jello, it was clear that this is new cranberry sauce tradition for our family. Instead of water, I used orange juice. Also added orange zest and omitted nuts. Next time I will cut down on cinnamon just a bit. Wonderful recipe.

This recipe was great. I took some ideas from other comments. We used corned beef which were leftovers from a dinner, so it wasn't the deli thin-sliced kind. The taste was superb. Instead of buttering the outsides of the bread, olive oil was brushed on the outsides and the sandwich was cooked for a few minutes on each side using an electric skillet. We really enjoyed this Reuben. Thank you!

I'm typing this review after eating even LEFTOVERS that deserve 5 stars. Amazing. I followed all the directions except added olive oil to the mayonnaise mixture only because my loaf of bread was so large and I thought there wouldn't be enough. It did take me quite a bit longer than 3 minutes on each side to grill the veggies. And it also was a shame that some of the veggies fell between the grills. Maybe next time I'll use medium sized summer squash and zucchini. The feta makes it so good. It might be good with grilled mushrooms, too. Fantastic recipes. Thanks for sharing.

I know what I like in coffee cakes and was looking for something to use up some boysenberries. The recipe was modified quite a bit: replaced 1 cup of flour with whole wheat flour, decreased sugar to 1 cup. The topping had the most revisions: added 2/3 cup oats, 1 tsp cinnamon, 3/4 cup chopped walnuts and used brown sugar instead of white sugar. This was spectacular. I will keep this recipe handy to use for any berry coffeecake.

This is now our family's favorite vanilla pudding recipe. To prevent lumps: mix dry ingredients first. Then pour cold milk and whisk until thoroughly mixed BEFORE turning on the heat. We decreased sugar. The pudding was so smooth, creamy, and yummy! Our favorite way of serving vanilla pudding is warm from the stove with sliced bananas and a bit of half & half.

This recipe is FIVE stars with the following revisions: double the rhubarb, add 1 tsp cinnamon and 1/2 tsp salt. Chopped walnuts would also be a nice addition. This recipe is now in my family's all-time favorites cookbook.

This recipe is wonderful. I will probably work on trying to make it a little more healthy and if the results are just as spectacular as the original recipe, I will report back with revisions. A side note - these are not spicy at all. Perhaps the word "spicy" is a bit misleading. Thanks for the great recipe!

I am going to kick myself forever for making this recipe. They were fantastic which only means that they will be made again and again and again. . . . We made a maple icing instead. - - - off to walk an extra mile

This is fantastic. I've used the mix twice: once in a hamburger mixture for burritoes and the other in a chili relleno casserole recipe (found on this site) as enchilada sauce = 1 can diced tomatoes, 1 small can of tomato paste and additional water to desired consistency. This will definitely be a staple in my spice cupboard. Thank you for posting this recipe!

Like many others, I added an additional egg and omitted the milk from this recipe. Enchilada sauce was substituted for tomato sauce. This recipe works well if it is doubled in a 9 x 13, but it might be necessary to cook a little longer. This would be a great meal with added shredded chicken or beef and served with rice. Delicious. With the revisions, this recipe gets a 5.

Very good recipe. Used half whole wheat flour/all purpose flour. Agree with other reviewers - needs more raisins. A little on the bland side. I might try putting orange zest next time. Thanks for posting the recipe.

These were great pancakes. I did change the recipe a bit: half whole wheat flour/half all-purpose flour. Instead of using milk/vinegar, buttermilk was used - same difference. Because the batter was so thick, they were cooked at about 25 degrees cooler than suggested. Next time we will add toasted pecans or walnuts. We love the added crunch. The biggest change of all was that butternut squash was substituted for the pumpkin. We have an abundance of butternut squash from our garden and frequently use it in lieu of pumpkin. You really can't taste the difference.

My family really liked this. I keep cubes of frozen pesto in my freezer, so I used a cube plus some fresh basil. Did not have chicken broth, so used beef broth (which went well with the rest of our meal). I also added a couple cloves of minced garlic. This recipe goes in my big cookbook of favorites. Thanks for posting it :)

Reading through the comments led me to increase the rhubarb/raspberry amount to 1-1/2 times what the recipe called for so it would fit nicely in a 9 x 13 baking dish. I kept the sugar to 1 cup, but put a little extra flour and tapioca because of the increase in berries. Our family loves topping, so the topping was doubled, plus we added 1 cup extra oats and 1 cup walnuts. This was cooked in a 9 x 13 baking dish. We all agreed this is superb and the recipe will be put in “THE COOKBOOK” – our family favorites. Thanks for sharing this recipe.

This is a wonderful recipe. I did not have Muenster cheese on hand, so instead used a combination of Feta, Parmesan, and Cheddar/Jack cheeses. The Feta gave the quiche a little sharper taste. I also added chopped artichoke hearts. This one definitely will go in my personal favorites.

Overall this is a great muffin recipe. I think the proportions are off on the liquid, so I will reduce the half/half by 1/2 cup next time. Lemon zest was added for more flavor - lemon always goes well with berries. These muffins did not come out of the tin easily. Next time I will let them sit for a few minutes after taking them out of the oven. We will definitely make these again. It's nice to find a muffin recipe using whole grains.

The lemon pie filling was too watery, so cornstarch was added to thicken it. And I agree with others that the meringue was weepy. I added cream of tartar. This wasn't the best lemon pie recipe, but it wasn't bad, either.