Awesome!

This recipe is fabulous. I actually have a rotisserie thingy for my oven and the chicken comes out great. After following the recipe to a T the first time, I felt that it wasn't quite flavorfull enough, so I doubled all the spices in the rub except for the salt, pepper and cayanne pepper. I allow the chicken to sit in this rub a good 12 hours before cooking. Now the chicken is over the top amazing!

My husband loved this and I thought it was quite good, too. I actually made the recipe for 2 servings and didn't add the beans, but added extra zucchini to make up for it. Also, added extra chicken broth to have more stuff to pour over the couscous. Turned out great.

This carrot cake has been quite a hit! I've made three of them so far--one was requested as a gift for a party where it received many compliments. I reduced the sugar as suggested and used 1/2 white/brown sugar. In the last 2 cakes I did, I'd run out of white flour and decided "what the hay" and used whole wheat. The whole wheat actually came out better and I highly recommend it. Additionally, I did not use the frosting recipe. Instead, I made a simple sugar glaze using powdered sugar and water--about 1 to 1 and 1/2 Cups powdered sugar mixed with 2 Tablespoons water. Poured over top and allowed to cool for about an hour in the fridge. Non-dairy and just right.

These came out great. I only needed half the amount of baking soda solution. I mixed sugar and cinnamon together in the coffee grinder, which made the sugar finer and mixed the two more completely. I painted on melted butter and dipped the pretzels in the sugar/cinnamon mixture. The effect was on par with "professional" pretzels. Good stuff:)

This recipe is awesome. Don't worry if you don't have rose water, it will still taste just fine.

I'm the author of the recipe and I just noticed that the recipe was put up with the instructions to add 1/4 C lemon juice. That should actually read: The juice of 1-2 lemons, which can be anywhere from 1/4-1/2 C lemon juice. What I do is add the juice of 1 lemon (approx. 1/4 C) and taste, then add more incrementally to suit our tastes. Some like it more lemony and others a bit less. Additionally, you will need to reserve all of the water that you cooked the chickpeas in as you will probably need to add much (or all) of this water to the chummus when blending it. Chummus has a tendency to thicken up as it cools and you may add more water later to thin it out a bit. FYI this chummus freezes very well:) Garlicy chummus IS an American thing:) But if you like it, go with it--this recipe is flexible! Israelis/Arabs like chummus with a lot less garlic. Thank you for trying the recipe. I hope more people do! My friends and family here in Israel rave about it and compare this recipe to some of the best Chummus places here.

It's too bad there aren't more stars! This recipe is THAT good. All my friends are crazy about these brownies and I can't get enough of them. These are like Duncan Hines brownies in texture but they're way tastier. I've tried this recipe with canola oil instead of butter/margarine and it comes out just fine, though slightly less tasty--that is to say that only I noticed the difference and my friends/family didn't.

These are fantastic! I used 1 C whole wheat flour and the rest white flour. The first time I made the muffins, I substituted oil for butter/margarine in the muffins and used margarine for the topping. The second time I made them I substituted oil in both parts and it came out the same as with the butter/margarine. Lesson learned: always use oil for margarine when possible. It's SO much healthier!

The problem with this recipe is too much garlic per capita and that using canned beans has a very gassy after-effect and is frankly less tasty. This recipe is close though. I live in Israel and we often go to eat hummus (chummus) in Arab chummus places--so I know how chummus should taste. It's pure heaven! Israelis constantly tell me that my chummus comes so close to the original and that I should open my own chummus restaurant. Authentic chummus is very different and SO much tastier than it's American counterpart.

wow! this was easy and great! Adding the touch of nutmeg like one reviewer suggested really did the trick.

They're ok. Nothing spectacular. Maybe I'm a CCC snob, I dunno. One thing the recipe doesn't specify is how large the cookie dough droppings should be. I used TBS-sized droppings (ha! that sounds funny) and I had to bake them for 15 minutes rather than the time mentioned here. Also, it made much more than 12 servings. I figured 1 serving=1 co