These were fine, but I'm not sure what the fuss is about. I thought the texture turned out a bit chewy, but not in a good gooey sort of brownie way. Tastes fine, but not amazing. I'll keep looking for a good zucchini brownie recipe.

Excellent recipe once I tweaked it a bit. I added a small amount of julienned red pepper to the slaw mix, and wrapped everything up in corn tortillas. Also, I used thick plain yogurt instead of mayo - it gave just the right amount of tang to the chipotle "mayo" dressing. Delicious!

AMAZING. So flavorful and especially delicious with the glaze reduction. This has become our default steak marinade.

Very nice salad - took it to Easter dinner and everyone liked it.

Wonderful flavor! I boiled the chicken and used that as a broth base mixed with boxed chicken broth and 2 tsp chicken bouillon granules. I'm not sure how it would have been if I had just used the fake stuff, but I bet it would not be as tasty. I also added a little lemongrass for added complexity. It was the best chicken noodle soup I have made yet!

This is an excellent soup, and while I'm no authority on Lebanese cooking it tasted fairly authentic to me. My hubby also loved it. I pretty much made it as-is except I only put in 1/2 the salt, sauteed half the garlic with the onions and put in the other half with the collards, and I steamed the collard greens instead of sauteing them in oil. I didn't miss the salt, and I prefer to use less if I can get away with it. I also used my immersion blender to SLIGHTLY blend the lentils before adding the collard greens and spices. This gave the soup a creamier texture, but I only did it for a few seconds as I didn't want to overdo it! I will be making this soup again.

Delicious! I adjusted the spices a little to suit my tastes (1/4 tsp black pepper and 1/4 tsp red pepper flakes instead of all black pepper, added 1/4 tsp marjoram), but for the most part made the recipe as-is. I used a quick barley, which made the cooking time a lot less. And I always saute the veggies in olive oil before adding the broth - it really brings out the flavors this way. Great recipe!

I added 1/2 Tbsp. of flour before adding to the meat with 2/3 cup of water, as other reviewers suggested. I probably won't ever need to buy a premixed taco seasoning packet again, as this tasted much better!

I just made this as the dough for a Stromboli. I used EVOO for the oil, added 1 tsp. dried basil and 1/2 tsp. garlic powder, and it turned out really well. I used to use frozen dough, but this was so easy and tasty that I think it will become a permanent part of the Stromboli recipe!

This salad is okay, but I don't like black olives and I thought it was missing something. I substituted Kalamata olives for the black olives, used basil instead of cilantro, and added chopped cucumber. You can also add a can of garbanzo beans to make it a vegetarian main dish. We topped with feta cheese, for a real Mediterranean flair. With the modifications, it was great!

I made this without the fruit, and it was great, but I bet with fruit is good too. Ease of prep and the great flavor makes this my new standard recipe for ice cream!

Delicious - I had never tried adzuki beans, but now I am hooked on them! I only put in 1/2 the tamari (per other reviewer's suggestions), and it was perfect.

This soup tastes good and is also healthy since it doesn't have all the cream some other soups have (four stars for taste, the fifth star for being easy to make and good for you!). I chopped my asparagus first, but otherwise strictly followed directions and it came out very nice.

Very nice recipe as-is. With modifications, definitely a 5 star recipe! I sauteed the tofu in ginger and garlic first, as others suggested, omitted molasses and used 1 Tbsp honey instead, and used 1/4 cup peanut butter and 1/4 cup ground peanuts (done in food processor). I also added sugar snap peas and a jalapeno pepper for heat. It's excellent served over jasmine rice.

Not sure what the buzz is about - after all the fantastic reviews, I was expecting a bit more. "Boring and bland" was my husband's comment. The red pepper added heat, but not a lot of spice. Overall the flavor was dull - it needs a good bit of doctoring to achieve a 5-star rating, in my opinion.

I made these for a Mexican fiesta dinner party, and they were a HUGE hit! No one could believe I made them from scratch and that they were so easy to make. Thanks for all the tips - keeping the oil hot and the dough thin is certainly the key to a good "puff". Serving with honey drizzled over the top is absolutely essential (I could see how they might be bland without it).

We made this last night by baking it in the oven - it was delicious! I marinated the salmon for 1-2 hours before baking. Marinating lets the flavors really permeate the fish. The time is well worth the improvement in flavor, so don't skip this step if you can help it! I can't wait to try it on the grill.

This is a great salmon recipe - it is by far our favorite way to eat salmon. Here's a tip - add about 1 Tbsp. orange juice to the marinade; it adds just a little something that makes the recipe go from great to fantastic.

Excellent recipe! Pricey and time-consuming, but a winner for special occasions. This is about as close to 5-star restaurant quality as it gets!

This is amazing - so unique and tasty! The hubby gave it 5 stars. My comments - watch the Caribbean seasoning. I thought it was too hot, but my husband loved it. Also, fresh pineapple is a must! I used canned, and it was still good, but I could tell that using fresh pineapple would really make the dish. And you MUST use the mint in the salsa! Finally, we sauteed the salsa for 1-2 minutes before serving. This made it nice and warm when it was spooned over the fish. Perfect!