We made this dish almost exactly to recipe. The only differences were in how we cut the vegetables (I used a food processor, so it was more fine), and we also added shredded parmesean cheese and some of the reserved pasta water. The water helped make it less dry, and I kept it behind after reading some reviews that said the result was kind of dry. It was fantastic! Plenty of leftovers, we'll be eating this tomorrow, too.

Best cookie recipe EVER. They stay soft for weeks! I am now the "cookie girl" at work--anytime I make them and bring them in, they're gone in no time! I even had someone pay me to make him a batch. This recipe works great with any kind of pudding and chips. I don't use walnuts so I used extra candy. I made a batch for my Dad using banana pudding, chocolate and peanut butter chips and he loved them. Excellent recipe!

This recipe is amazing. It's delicious just the way it is--I won't even cook it without the recipe, because I don't want it to change. We first made this dinner to celebrate our first anniversary, and we have made it every anniversary since! Five stars.

These were good as is, but I added a bit of orange flavoring and also chocolate chips. The kids loved them! I keep this recipe as a basic recipe and let my and my kids imagination run with add ins!

These are so yummy. I also made some modifications to make it healthier: for dipping sauce, I used 2 beaten eggs as recommended by others. I used Panko bread crumbs because they were the only type I had on hand and added the spices as indicated in the recipe. I used a light coating of cooking spray on the cookie sheet and then put in oven at 400 for 15 min as recommended. I then broiled, but only for 2 or 3 min as they would otherwise burn. They came out so tender and so delicious! Some reviewers recommended the Honey Mustard Sauce from this site, but I thought it was extremely fatty so I left out the mayo. I just added equal parts spicy brown mustard and clover honey and voila - a great dipping sauce for these yummy nuggets, and much healthier to boot!

Gimme gimme more! Addictive. I love chickpeas and crunchy things, so this is perfect. I followed the user's advice who said they roasted them at 300 degrees for a half hour, shaking the pan every ten minutes. I've made them twice now; the first time I waited to oil 'em up until they'd roasted for the half hour, and just pre-seasoned them using the moistness they already had from being in the can. The second time I oiled them and added the seasoning right away, and they did take a few minutes longer to get crunchy, but that was the only tangible difference. I also seasoned them a lot less the second time (went a little cayenne crazy on the first batch) and decided that I like them far better spicy. Both times I used garlic powder, onion powder, Italian seasoning and salt, as well as the cayenne. Will most definitely make these again soon!

I love this! It's totally scrumptious. I grated some parmesan cheese in with the cheddar. Next time I might use some feta and mushrooms as well. I was impatient and didn't allow the potato crust to get crispy and brown, so the crust layer in tandem with the cheese tasted a lot like scalloped potatoes. If I ever serve this for breakfast, I'll double or triple the amount of egg and milk. Oh, and the basil and thyme are absolutely essential to the yumminess factor of this dish. I pulled it out of the oven and was so surprised at how amazing it smelled. The aroma was completely different from anything else I'd ever cooked, and I think a large part of it was due to the spices. I'm in love with this stuff, and I'll be making it again soon for sure.

So good! Very moist. I doubled this recipe to make a lemon blueberry cake. I left the butter as 1/2 cup and added 1/4 cup of canola oil. I used 1 cup sugar, 1 cup Splenda, so I also added nonfat dry milk powder (1/2 c. milk powder and 1/2 tsp. baking soda per cup of Splenda) to make up for any lack of volume from the missing sugar. I added an extra cup of milk and lotsa lemon and vanilla extracts, lemon zest, and lemon juice. Frosted it with lemon cream cheese frosting. Super flavorful and delicious cake. Making this again soon!

I was pretty excited about making this recipe, but it ended up a semi-disaster. I'm not totally experienced with cooking with potatoes, so it might be my fault that I couldn't get my potatoes to cook in the wok. I ended up having to dump them into a microwave-safe bowl and nuke them until they were tender enough to finish cooking in the wok. I added extra seasoning as well. Maybe it was my inexperience with potato recipes, but this was very time consuming. I made this for a lunch with my then boyfriend, and he spent about an hour and a half in my living room watching Scrubs while I cursed at potatoes. Might make this again, but I'll partially cook the potatoes before adding them to the wok.

So yummy! Rich, delicious, and so hard to mess up! My truffle dough kept getting dry and hard, so I had to nuke it a few times, but they still turned out scrumptious.