A good cake. Added ginger, and more cinnamon. Next time, I will reduce oil to 3/4 cup, reduce sugar considerably, and cook slightly less longer. I won't use the frosting, as it was way too sweet. I had to add an extra 8-oz package of cream cheese to "de-sweeten." Also, a 9x13 pan should be used, otherwise cake is too thin.

I'm not brave enough to try the mayonnaise thing in squash, so instead I substituted with an extra egg an 1/4 cup safflower oil. I know it's essentially the same thing, but without the salt and vinegar or lemon. It rose up a little in the oven (almost like a souffle!) and had a really nice flavor and texture.

Used butter not shortening, a mix of whole wheat and all-purpose flour, and added strawberries with the blueberries. This is good served warm in a bowl with a little full cream drizzled on top.

For those who'd rather not use straight corn syrup, melt a regular-sized bag of mini marshmallows and mix with peanut butter. You can also use a dark Agave syrup in place of the corn syrup. Sweet-maple-like flavor, or make a sweet syrup of your own by adding 2 parts sugar to 1 part water that's warm enough to melt the sugar completely. You might need to add slightly more peanut butter to get the consistency desired.

I made changes based on recipes I've had success with in the past. First, I didn't add butter but used olive oil; next, no sugar; then, I halved, seeded and left unpeeled 16 plum tomatoes, sprinkled olive oil over and slow roasted for 2 hours in the oven to concentrate the flavor. Unroasted, the plums have very little sweet flavor, but roasted brings out the starches, which are more abundant than round tomatoes and really develop in the roasting process. I added a little dry sherry (about 2 Tbsps.), and left out the cream. Before serving, I added a dollop of sweet Devonshire cream to each filled bowl. All the spices were right on and I wouldn't have normally used nutmeg, so thanks! It turned out great!

It's delicious. And yeah, definitely use frozen spinach; it's 1/10th the cost of "fresh" and really, I only consider something fresh if it's been picked the same day I use it. Bagged spinach has been sitting on a truck, then in a store for days if not a week or more, losing all it's nutrients.

Very good recipe. My mother uses an old recipe from England for the pastry. It's called "ruff/rough puff." I used that because I prefer it to standard pie dough.

Not impressed. I don't use Quorn, so I used ground, seasoned seitan instead. The second day I added braised cactus leaf and was able to salvage the leftovers.

I rated 3 stars because I knew I'd be swapping out ingredients. The ramen noodles aren't exactly nutritional superstars. I halved the fat and replaced the ramen with some kelp noodles. Next time, I'll try spaghetti squash.

I added basil as they do in the south of France and baked the dish longer, uncovered, to bring out the natural sugars in the vegetables and create more of a true vegetable stew; which is what ratatouille basically is (as opposed to braised vegetables). Very nice dish.

Oh yeah, this is the real thing! I LOVED this stuff when I was a kid. Now that I'm all grown up (and a vegetarian), I like this dish made with a polynesian-style marinated tempeh. Also, try it with either pineapple chunks, sliced and peeled sauteed apples, or "rehydrated" dried fruit like raisins, fig, cherries or apricots. Delicious! Serve it usually over a brown or basmati rice, but I'll sometimes make a nice risotto if I have the time.

Have to say right off that I would never melt butter when making a shortbread. The butter should be cut-in using a pastry cutter or knife and fork. Melting clarifies--separates the butter oil from the whey. It's much better to treat the butter as you would for any pastry and use it cold. Substituting 1/4 rice flour for the regular flour enhances the crumb texture of the shortbread.

I've heard of pie meringues using cream of tartar, but never have used it for just simple meringues. It's unnecessary as long as you have your sugar to egg white ratio correct, add the sugar slowly, and beat the whites to stiff peaks.

Just a regular cake with what what would have been very runny icing had I not drained the peaches well, reserved the juice, and used that in the cake, and only used half the peaches on the cake (the rest chopped and thrown into the batter). As written, this recipe just doesn't do it. I expect there to be peaches in the cake batter, not just the icing.

Smashed blackbeans with green onions are better in this than the lentils. I also added some Wright's Liquid smoke (Hickory flavor), and 1/4 cup strong black tea to help with forming the patties.

The recipe I have been looking for, almost. DeMoulas/Market Basket brand has a similar recipe on the back of its elbow macaroni box but they've sinced changed the recipe. I think that recipe calls for 2 Tbsps. flour. I also add cumin, because I like it. Do as reviewer Adeline suggests and use Colby cheddar; that's what I use and it's the best for mac and cheese. Delicious.

It's funny how many different recipes exist for such a humble cookie. I liked the idea of trying the brown sugar and will try that next time, but since I didn't have any on hand at the time, I used superfine castor sugar and brushed the tops with a little cream before sprinkling belgium waffle sugar on top. I also substitute a little rice flour for the wheat flour; it just gives it a nice, snappy crumb I favor.

Added extra cheese cut in small chunks(used a lite variety). Added more corn, a 1/2 can of creamed corn, some chopped cauliflower (about 3/4 cup), and 2 Tbsps mild jalepeno peppers, chopped. Added little more flour and baking powder and fried this like fritters, and.... oh my - they turned out delicious! Try them spread with a little hot pepper jelly.

I added raisins. Just wash them first, then soak in the vinegar before adding in with the other ingredients. Sometimes I use caraway seeds in my cole slaw; maybe I'll try that next time with this recipe.

I knew this was not going to work for me, based on others reviewer’s comments and suggestions. Here’s what I did. 1. There’s no need to par-boil the peppers - save yourself the work! Once peppers are stuffed and in the baking pan, but prior to baking, add a cup of boiling water from your tea kettle, just pour it around the peppers (not on them!). The idea is to steam-soften the peppers while they cook. Cover with tin foil and bake for 30-40 minutes. Then, take the foil off, add Asiago (or medium sharp cheddar) cheese, and cook until melted and slightly browned. Use double the tomato sauce called for, and a little sugar to it (just a teaspoon or two), or, before filling peppers, put a ½ tsp apple jelly into the bottom of each, fill with rice mixture, and continue with steps. YUM!