I am new to vegetarianism and this is one of the best vegetarian recipes I've tried. As stated by others, it is perfectly spiced, very colorful (made a nice presentation), and you really won't miss the meat! I followed the recipe exactly, with one exception---I used whole-wheat tortillas instead of flour (to cut down on refined carbs). Also, I would use a soup pot instead of a skillet, as the mixture was overflowing in my skillet. Also, there are some additions/substitutions that could be made: for a little more spice, mix in some hot sauce (1-2 tsp.) and 1/4 cup salsa (drain the juice) with the tomatoes; for more color, substitute 1 can of red kidney beans for 1 can black beans; it would be more calories/carbs, but guacamole instead of just avocado add cooked spanish rice would be nice additions.

I have been on the search for the best sugar cookies which don't require rolling out and these are it! They are even better than the sugar cookies my grandma used to make--more buttery and they rose beautifully where the ones my grandma made, although still good, were drier and flater. It can be hard to tell when these cookies are done, but I followed the reviewer Amy Yvonne's tip to take out the cookies when the tops are just starting to crack. Then I let them sit on the cookie sheet for a few minutes before putting on the wire racks. They turned out great--soft but chewy. They are not too sweet, so I rolled them in raw turbinado sugar before baking them to give them some more sweetness and texture.

I make cookies very often and I had trouble with this recipe. I couldn't seem to get the cookies done in the middle--I had to put them back in the oven two or three times to get them right. They were ok when they were warm, but were bland and not very good when they cooled. I would not make these again.

This recipe was delicious! I have made it before and it became one of my "stand-by" stirfry recipes for a quick weekday meal. However, I had not made it in a while as I became a semi-vegetarian (I still eat chicken and turkey once in a while). Last night, I made this with left over seitan (I made the Tasty Breaded Seitan from this site) and it was really good. I just tried seitan (which is processed wheat gluten for those who don't know) for the first time last week. Although it looked very unappetizing in the package, it was really good and tasted like beef. I really liked it with this sauce from this recipe and with some sauteed onions, snow peas, and red and green bell pepper it was delicious! This recipe will be a "stand by" once again with seitan!

I made these for some friends at work and everyone laughed about the name. It is a very good sugar cookie...but I don't think it lived up to its name in my opinion. Everyone liked it (most people like macadamia nuts), but I wasn't crazy about them. I am not big on white chocolate, however, so maybe I shouldn't be the judge. I think next time I will try this cookie with dried pineapple or 1 cup of coconut instead of the white chocolate.

I thought these were just ok. I had really high hopes, as they were so well rated, and I even overlooked the fact that they had gelatin in them, which I try to stay away from as I am a vegetarian and I try to stay away from processed foods. I made them for a Superbowl party at my brother's house, and everybody ate them. The cookies turned out pretty good--they were fluffy and light and rose really well. However, I felt that they weren't as good as the Tollhouse chocolate chip cookies I usually make. It was fun to try a new recipe and get a new twist on a classic, but I will continue to make the Tollhouse cookies in the future.

I had never made an enchilada casserole before so I decided to try this one--since my regular enchiladas seem to turn into casserole anyway when I cut it. I followed the recipe as written, except I used faux ground beef (the Gimme Meat brand) and added six tortillas in each layer. It turned out very dry and all I could taste were the tortillas. I think I will stick to making regular enchiladas in the future. I will not make this one again.

This was just okay. I gave it three stars because I like the sauce itself. It is a nice, flavorful, light tomato sauce. I did make a few changes, as I added more mushrooms and instead of one fresh tomato I added 1 can of stewed tomatoes which gave the sauce more juice. I did not have a problem with the sauce not getting thick after simmering it. However, the tofu was not very good with it. It did not soak up the red wine flavor even after simmering for 45 minutes, so it was very bland. Also even one whole package of tofu was too much for me--any beginning vegetarian should only use half of a package at most. In addition, the look of purple tofu is not very appetizing. I will use this recipe again, but I will use ground burger-style vegetarian crumbles instead of tofu, or just make the tomato sauce by itself and serve it over some penne pasta or liguine.

This is an excellent soup! It has been put into my favorite recipe file! I have made it several times and it is wonderful, especially on cold winter nights! I became a vegetarian only last year, and you don't miss the meat at all in this soup! I have followed this recipe as written (with one exception that I usually add some mushrooms). Last night, however, I tried one reviewers' tip to use 1 tbsp. red wine vinegar to replace the 1 tbsp. Worchestershire sauce. It came out too vinegar-tasting, and I had to add another quart of broth just so it was edible! I wanted to replace the Worchestershire sauce as it contains high fructose corn syrup and anchovies--which do not correspond with my diet--however, the vinegar was the wrong thing to put in the soup. I think next time I will make it without the vinegar or the Worchestershire sauce and see how it works out. BTW, to make it taste less tomatoey, use stewed tomatoes instead of crushed tomatoes.

This soup is delicious and much better than other tortilla soups I have made in the past. It tastes just like a soup that I have had at a Mexican restaurant chain in the Bay Area, where I live. I love the broth and the fresh vegetables, particularly the avocado (which is essential for this soup). I have made this soup numerous times, following it almost completely as written, except I put less chile peppers in (it was a little spicy for my taste)--one can instead of three. In addition, I use frozen corn instead of canned, and stewed tomatoes instead of crushed (it was too tomato-tasting with the crushed and took over the broth). This recipe will be in my favorite recipe file!

I was disappointed in this recipe. All the ingredients gave me high hopes (which is why I gave it three stars), but if you make this as written (with the exception of the broth--I used chicken broth) it comes out bland and too lemon-tasting with too thin of a sauce. I am planning on making it again only this time I will make several changes. I will follow the tips of reviewer mwbarker by adding kalamata olives and skipping the brandy and doubling the broth. I will also reduce the lemon from the juice of one lemon (1/4 cup) to 2 tablespoons. I will also add 1/4 tsp. red pepper flakes, and add cornstarch and half n half to the sauce. I will give an update soon.

This was very good hearty soup. However, I did some major adjustments, thanks to the help of other reviewers, particularly Leigh from Virginia. I used vegetable broth instead of water to give it more flavor (next time I will use more broth, as even with 12 cups of broth it still tasted more like a stew than a soup). Also I sauteed the onions and garlic together in about 2 tbsp. of olive oil (1/4 cup seemed excessive). Then I doubled the amount of oregano and basil, added 2 more bay leaves, as well as cumin and crushed red pepper flakes. I also added 1/2 lb of macaroni pasta. I omitted the tomatoes (because I didn't have any) and I didn't add the spinach and vinegar when I served it (I don't like wilted spinach and I think the vinegar would have made it taste too tart). So like the other reviewers said, once you "doctor it up" with more flavor this soup is a keeper!

I have made this stuffing for the last two years at Thanksgiving. It is delicious! Make sure to double the recipe...everyone will be wanting seconds!

Don't waste your time with this recipe! I rarely give bad reviews, but I have to warn others as it took too much time to produce such a disappointing result. I wanted to replicate a roti bread that I have had at a wonderful Asian-fusion restaurant in the SF Bay Area called Strait's Cafe. Their roti is amazing--it is so delicious and flaky and is like a pop-over. I had high hopes for this recipe and followed it to the letter, and the dough was incredibly sticky and hard to work with (even though I floured the rolling pin and mat) and the roti that resulted was a bad-tasting, tough, flat pancake.

I made it for brunch on Easter and got rave reviews from my family. The only changes I made were the following (just to make it a little healthier and more flavorful): --I used a whole-wheat pie crust (from Whole Foods) --olive oil instead of butter for the sauteed onions --fresh mushrooms instead of canned which I sauteed along with the onions. I will definitely be making this again! Thanks, Bailey!

I did not like these cookies. I had high hopes for this recipe, as I made the changes suggested by other reviewers--including doubling the amount of Irish creme liqueur and frosting them with cream cheese frosting (mixed with Bailey's and sugar)--to make them less bland. However, they still weren't very good. The cookies were too thick and they didn't taste very good--and I like Irish Cream. Don't bother making these--next St. Patrick's Day I will just make sugar cookies in the shape of Shamrocks and forget it.

I wasn't that impressed with this recipe. It was not creamy enough (it called for way too much broth. I would use about half the broth called for in the recipe.) Also, I skipped the buillon cubes (too salty) and added 1 teaspoon dried tarragon for flavor. It wasn't bad, but I believe that the Cold Stone Creek dried potato soup mix tastes better than this homemade version. If I make potato soup again I think I will try the "Absolutely Ultimate Potato Soup" recipe instead.

This punch is very good. Everyone raved about this punch at my Christmas office party this week, and had several people ask me for the recipe. I only gave it four stars, however, as it was way too sweet, even cutting the sugar down to 1 1/2 cups (like other reviewers recommended). I will still be making this for my next party, but next time I will cut the sugar down even more (to 1/2 cup) and maybe use Club Soda instead of Seven-Up or Sprite(which doesn't have added sugar). Thanks to the reviewers who shared their tips in how to transport the punch. It worked great to pour the punch into ziploc bags. This way I was able to make the punch ahead and put them in a cooler. When I got to the party, I poured soda over one bag of punch and it was ready to serve. Note, however, that to have it melt more quickly, make sure to lay the ziploc bags down horizontally in the freezer (I put them in and it took longer to melt as it was a thicker layer).

I am typically not a sweet potato eater, and I loved this cassarole! It was so good and very flavorful--the rum gave it a great taste! My only critique is that it was a little sweet and next time I make it I will reduce the sugar. I will definitely be making this again for Thanksgiving!

I made this recipe for guests last night and it turned out great. I am not even a seafood lover, and I liked it. The lemon, garlic, and dill was the perfect flavoring for the salmon. I had never heard of using a cedar plank to grill meat, but I absolutely recommend it especially if you have a gas grill (which does not give the meat as much flavor as a charcoal grill. The cedar plank gave it a slightly smoky flavor. The salmon was wonderful and I will definitely make it again. Just a few things I learned--I would recommend getting the "wild" salmon from Whole Foods--especially for people that typically do not like seafood. It is a little more expensive, but it is worth it. The salmon was very fresh and not "fishy" smelling, and in addition Whole Foods have quality meat there without additives or growth hormone. The plank was very easy to work with(thanks to the reviewer who said they got an untreated cedar plank at Home Depot). I soaked it in water for about 4 hours (make sure to get a brick to hold the plank down--I used a pot and the plank kept going up to the surface.) It took a little bit longer to cook than the recipe said--about 35 minutes. It is hard to tell by the color that the salmon is done, so the meat thermometer is essential. When the salmon got to 130 F it was perfect (medium). Hope this helps, you won't be disappointed with the results!