We wanted a real cookie to enjoy and we found one. Chewy yummy and good!

We hoped the batter would taste better after we baked it but sadly we were mistaken. We recommend taking the extra calories and eating something worth dying for.

We changed our veggies to ones we liked; tomatoes, snow peas and peppers and foiled it on the bbq instead. delicious!

This is a great recipe for biscotti! I was looking for a pistachio biscotti recipe and found this - I used 2 cups of pistachio and no cranberries. I also used white whole wheat flour instead of all purpose, and these turned out great. Just FYI, as others have mentioned these spread rather than puff up, so if you want a taller cookie make sure you shape your log a little taller and slimmer. Will be making again!

i made this for my family for dinner tonight and everyone loved it. including my, very hard to please, brother. i loved it myself. i strongly , however, reccomend that u add some lemon. i did and it gave it a real kick. it was great!! thank u

This is a great beginner recipe, BUT... Instead of using GARLIC SALT, use fresh garlic. There is enough salt in the shrimp itself. If you need more salt, then add a few twists of the sea salt grinder -to taste (TT). Also, add a hand full of fresh chopped cilantro and skip the cumin (cumin is over used in a lot of mexican dishes). Cilantro will give a great flavor to the dish and merries well with the lime and tequila. As far as adding more heat...GO FOR IT!!! I would use fresh serreno or habanera peppers for the connoisseur of hot, but if you like mild heat use the old standards -jalapeño or cayenne (fresh). If using that powdered cayenne- sprinkle on after grilling as a garnish. Remember, a recipe is only a guide. You can add and subtract from it as much as you want, BUT the intended flavors will change so ...remember to TASTE IT before marinating! Always remember...FRESH is the key ingredient to any marinade! One last tid bit... yes it is true that the acid will cook meat and fish if left for a period of time (especially fish), but shellfish can stand a little longer. At the most, 1 hour will suffice for this recipe. Any longer, the shrimp will start to take on an unpleasant bitter taste - dont forget to remove any seeds from the lime as this will hasten the bitterness.

These baked up into surprisingly moist cake-like brownies. I upped the cocoa powder to a whole cup but they still weren't fudgy enough; next time I'll add some brewed espresso and maybe chocolate chips or something to make the chocolate flavor more intense.

This was good, but labor intensive. Didn't really taste better than my usual recipe for tuna casserole (using good-quality organic canned cream of mushroom). Maybe I should have doctored the sauce as the other reviewers did.

Definitely a keeper. Not too sweet and not bland at all, which is what I thought it'd come out to. Took another user's suggestion and used 3/4C light brown sugar and 1/2C splenda instead, came out just as tasty and felt a little less guilty. =)

These are okay, nothing to write home about. They didn't really glaze up the way I was wanting. I don't know if I did something wrong, the recipe seems so easy but tasted just like slightly sweetened carrots.

Very good, and very easy if you buy vegetables that are pre-cut/chopped/shredded. I doubled the sauce and added a package of angel hair pasta because I was feeding a hungry crowd. The only negative for this recipe was that the sauce was a little too bland. I added fresh ginger (and would have added some crushed red pepper flakes if I had had any!) and it helped a lot. Very easy, healthy and tasty...this is a keeper!

This is a quick alternative to yeast cinnamon rolls. It does not yield the same light flaky dough as with yeast, it's more like a biscuit. I used finely chopped walnuts since I don't like raisins. It's now my favorite quick roll recipe, good for unexpected company or for a Sunday breakfast. Delicious with a fresh cup of coffee.

I baked this in a loaf pan so I had to increase the baking time. It came out superb, lighter and fluffier than your typical banana bread. I reduced the sugar to 1/2 cup since I don't like overly sweet cakes. I also added a handful of mini chocolate chips and 1/2 cup chopped walnuts. Crumb toppping was exactly enough for the loaf. This is my new favorite banana cake recipe, it's a keeper!