Great cookie! As others have said, if you're expecting a full pumpkin flavor, this isn't the cookie for you. The does seem to be a tad too much chocolate chip in it but it ends up being ok if you also add walnuts. If you're not putting in walnuts, i would say put slightly less choc chip. I also added a bit more pumpkin for pumpkin flavor. I did use 1/2 c white sugar and 1/2 c brown sugar and added 4 drops of red and 1 yellow for pumpkin color. MAKE SURE TO USE PARCHMENT PAPER!! The first time I made it, the cookies started to smoke (YIKES) and burn before it was done. The chocolate chips on the bottom of the cookie melted, spread, and burned the bottom of the cookie, even though I greased the cookie sheet and it sat in the middle rack. Brought it to work and everyone seemed to enjoy it. Someone said it was a "holiday explosion in your mouth" =)

Good basic recipe. I added a few extra steps: I brined the legs with water & salt in fridge the night before. Rinsed the turkey legs. Added onions instead of celery into the legs. Mixed butter with sage, thyme, rosemary and bit of salt/ black pepper and put that between the meat/skin. I placed the legs in the pan, and sprinkled black pepper on top of skin. Poured 1 can of chicken broth in the pan and added baby carrots in the pan on the outside (love the taste), loosely cover with foil. And baked at 400 degrees instead of 350 (since I was using a small toaster oven - not the big oven, I was afraid that it wouldn't be hot enough) for 2 hours. About 1 hr 10 later, took out the foil and basted them occassionally. 30 min before taking it out, I sucked out a lot of the broth (using the baster) and used that for the gravy. This allowed for the skin to brown and crisp up. Served with potatoes, gravy and corn. It turned out good, meat broke off the bone cleanly and the skin was nicely brown and crispy. Next time I would probably keep the foil on there a bit longer and take it out a bit earlier probably 1 45 min instead of the full 2 hrs.

Good cookies. For some reason (even after overnight refridgeration) my dough was a very very pliable. I was able to make the cutouts but once I picked them up, the kind of stretched a bit. Added a bit more flower on rolling the dough and still stretched a bit when i picked them up. Also I followed the other reviewer's instructions and made it 1/4 inch thick and took them out as soon as it browned on the bottom edges. But I think I should have made them a bit thinner and cooked it a bit more. I was expecting a crunchy cookie, but it ended up rising a bit too much and being a bit more soft (biscuit-like). Next time I'd add a bit more flour and make them a bit more thinner. Good basic sugar cookie though. Added with the sugar cookie frosting and tasted good without being too sweet.

I tried what others did and excluded the flour.. the lemon pepper and salt was WAAY too much. it basically overpowered the scallops. I like mine with a bit of flavor but this was too overpowering for me. Will not do this again.

great recipe. I cut the amount of rice in half. Only thing I would change is at the end. Fill in the peppers halfway with the beef mixture. Add a bit of tomato sauce and fill up the rest with beef mixture and top with tomato sauce again. The problem with only topping off the tomato sauce at the end was that it did not "seep" down as I expected it. So the top only had the tomato sauce and the bottom did not. Without the tomato sauce, the beef was kind of bland.

Perhaps I prepared it wrong, but it wasn't as good as I hoped it would be. I wanted to make some for my sick boyfriend (he had a fever). I was on a time crunch so I used chicken broth and put in chicken breasts to boil (hoping to cut down in time). I added chunks of ginger and lemongrass as stated. I did however, put a bit more rice than it said was needed. This took about 1 hour still. Soup came out salty. I knew that with regular chicken broth, it would be salty - but I had added extra water.. but it was still too salty. Congee came out ok, but not wonderful. You need to cook the rice MORE than 30 min if you want a nice consistency. I took it out at 30 minutes and rice was still not soft enough. It smelled good though. Also (in addition to chicken) boiled chicken liver in a separate small pot (to avoid the frothyness) and set aside in a bowl. Remember to add some squid sauce afterwards too for that extra flavor.

Really tasty. I only had wasabi paste on hand and used about a teaspoon of that. The only advice I would give is to make sure to grease your pan thoroughly. I sprayed on Pam and it didn't keep the skin on the salmon from sticking. When I went to take it out the entire skin was burned and stuck to the pan. Next time, I'll grease it a bit better. I used original kettle cooked chips. I put it in plastic wrap and used a big spoon to crush it into small pieces. I served it with a side of asparagus (also baked w/a sprinkle of salt on top) and cajun rice from Zatarain's. Will definately cook again!

Just a comment.. the hundred year old egg can be found at your local asian/oriental store. It's an acquired taste, for sure - I personally love it, but the smell that comes from it may deter some people =)

I may be the odd one out here, but I did not like it. I tried making this for my boyfriend as a lighter healthier meal (ok maybe not that healthy.. but..). It tasted ok the first time, but it wasn't that great after eating too much of it.

I am not a wine-lover. I've tried wine and other mixed drinks and do not like the alcohol taste. Suprisingly enough though, the sangria was great! We followed recommendations and added sprite to individual drinks for the fizz. Very light and fruity. I know NOTHING about wine and just picked one from the grocery store - we used Luna di Luna Red wine and it turned out great.

Very simple to make. Only comment is that you aren't restricted to bittersweet baking chocolate. My boyfriend didn't really like the taste of the chocolate, so the second time I used Nestle's milk chocolate and it was a lot better.

Absolutely fabulous. I made one large pie instead of 2 pies and the glaze was just enough. I thought the glaze would be too sweet but it turned out just perfect. My boyfriend and his parents were pleasantly surprised since they don't usually like sugary sweet desserts. This doesn't keep too well. The only comment my boyfriend made was to put more graham cracker crust. Next time, I will make this into individual cake cups and serve it that way.

It didn't turn out as great as I planned it to be. I made this for Valentines Day for my boyfriend, hoping it would be a romantic and enjoyable dinner. It might just be me, but the salmon needed more flavor to it. It wasn't dry at all, but it wasn't entirely superb either.

Basically, I have a recommendation for authentic vietnamese pho. Go to your local oriental/world food mart and buy the actual pho broth cubes. Just ask the cashier. They come in small packages of 6. This makes the pho taste authentic, rather than making your own broth or buying american beef broth. Happy eating!!

Wonderful soup. But should mention to really cut up the cheese into really SMALL cubes or premelt the cheese before adding to the pot. I didn't cut the cheese up too well and when I added it in the pot, the cheese stuck to the brocolli- which isn't a good combination (it felt like we were eating pieces of meat). I recommend scooping out some of the broth in a bowl and letting the cheese melt there.

It tasted wonderful!! Made it for my boyfriend's family and it was a hit. Only problem was that I hated boiling the noodles. Next time, I'll try putting them in the dish dry and letting the sauce bake it. Needs more sauce to cover entire dish. Lots of noodles left over.

It was delicious! I made it for my boyfriend's birthday and everyone loved it! Finished the cake about 4 hours before serving and turned out wonderful. I replaced angel food cake with white cake. The frosting is very light and not too sweet (just the way I like it). The only problem was the cocoa mixed with strawberries made the cake look an ugly brown - not very pretty. I made it the second time, without the cocoa. Instead of scooping out the middle, I made 2 8-inch cakes and layered them on top of the other with frosting & strawberries in the middle. And instead of MIXING the frosting with strawberries, I just frosted the cake and placed the strawberries on top of it and around it. Some rasberries and mint leaves in the middle to garnish. The second time was the charm!