Tried a vegetarian version, substituted the meat for more beans.

These are good. I used reduced-fat mayo, marinated the chicken (lightly salted) in garlic for a few hours, and didn't flip the chicken while they were baking (usually the breading gets really messed up from that).

I used one rib of celery, a small yellow pepper, chicken stock, and half olive oil/half butter. This is good but I don't think I like the turnip (I think it added a bitter taste).

I love the sweet/tanginess of the apples and the flavor of the almonds. This was delicious. I didn't slice the apples thin, I just used an apple cutter (to make wedges) and cut the pieces in half. I also halved the recipe to use in a regular-size pie tin (But not all the apples fit, seems like 3 apples would have been perfect for that tin). I also used Pie Crust IV from this site (w/ butter, not shortening). I'll definitely make this again.

This is great. Very yummy. I used it for a two crust pie. Just be careful about putting the 2-crusts in the pie plate b/c they're thin and can tear easily.

I made some changes, like other raters suggested, and the sauce was great. I used tomatoe paste (not sauce), doubled the chili powder, and used chicken stock (instead of water). As an enchilada sauce, I would rate it a 4.5 (as in, Very Good) if I could. I also tried this recipe w/ changes (except doubling chili powder) as a pasta sauce and it was really great (definitely a 5). This recipe's a keeper.

This is so delicious! I love it! One note I want to make is that if you try to make this into one loaf, it will probably be gi-normous. I have made this twice and have always halved the recipe (the loaf is still huge!), and a half-recipe will only need 20 minutes in the oven. ( One trick I learned from Alton Brown on an episode of "Good Eats!" is to let the dough rise in a (not turned on)oven with a pan of hot water beneath it. Also, if you've ever had trouble getting the yeast to rise - like myself - make sure you stir the yeast in the sugar-water until it completely dissolves, then let it sit for a couple minutes 'til it gets really foamy.

At first, I was worried about the salt not penetrating the roast but I found that if you cut the roast (cooked) into small slices and pour the sauce over them, they're just fine. Wonderful recipe, very easy. Everyone had seconds.

These are great! I would have given them a 4.5 if possible. They are very rich and would probably be better in smaller portions. Making them in Madeleine pans would be fabulous. Or you could just reduce the butter. Here's what I did: I HALVED the recipe, didn't heat the eggs and sugar in a double boiler (too lazy), used 1/2t cardamon, didn't add pistachios (didn't have any), and added 2T more sugar. I think the recipe probably doesn't need more sugar, but in the future I would reduce the butter and make the cakes in Madeleine tins.

I loved these rings. I used carbonated water, added 1t salt, and 1/2t pepper to the batter. I also found it easier to let the onions sit in the batter until I was ready to put them in the oil (this helped the batter stay on better). They taste like funyons (just missing the garlic flavor). Yummy.

I used a homemade tahini recipe because I had lots of sesame seeds and wasn't going to buy a jar. I also doubled a recipe, used it on a whole cut up chicken (except the wings), and put everything under the broiler. It was delicious and I'll have to try it again.

This is fantastic. I combined this recipe with a soup recipe I had (b/c I was too lazy to make stock and THEN soup) and made the following changes: no cloves, salted to taste (with kosher salt), didn't clarify, doubled the recipe, used 5 carrots, 5 big potatoes, 4 bay leaves, a chicken carcass (I removed the legs and breasts for another recipe), 2 wings, 2 breasts, and two parsnips (1 big, 1 small). I added the potatoes (cut in .75-1 inch chunks) after simmering the soup for 1 hour. They were done after 20-30 minutes of simmering. Then I flaked any meat off the bones, returned the meat to the soup, and discarded the bones. This makes a fabulous soup. I'll definitely repeat it and probably try adding egg noodles next time.

I used 1/4c dry parsley, didn't make the yogurt salad, and only had 3/4c bread crumbs. This was okay but I don't like it enough to repeat it.

Ok, definitely check all your ingredients before you start preparing any recipe. While I was mixing the ingredients, I realized that my steak sauce was rancid, so I had to use BBQ sauce in its place. I broiled the steaks in the oven b/c I didn't want to clean any grills. Surprisingly, the steaks were good. Steak sauce would make it better though. I'll make an update when I try this again w/ steak sauce.

This is really good. I used fine cornmeal and butter instead of shortening. I added 1T honey like other ppl suggested but I think I'll add another 1/2-1T of honey to make it sweeter. I'll definitely make this again.

This cake is great. It's soft, has a delicate texture, and is really delicious. I used all purpose flour minus 5T, didn't sift anything, and baked the cake in a bundt pan. A light vanilla glaze would be the perfect frosting for this cake, although, it's great plain too.

These are great! They're very soft and delicious. They are good for entertaining, especially if you serve them soon after they've cooled.

I doubled this recipe and used fresh ginger instead of ground. It was okay but seemed to be missing something. I would have given it a 3.5 if possible and I just didn't feel like it was good enough for a 4. I don't think I'll try this again.

Soft and delicious. Yum.

These are delicious and I'm always looking to use my frozen egg yolks. Check them after the suggested bake time, they look wet but they are probably done.