Every time I bring these cookies to any party someone always wants the recipe!

Wow! So wonderful and unexpected! I absolutely love this soup. I made it as a starter for a fancy dinner party, and everyone loved it. The first question was 'what is in this?' It seems most people have never even tried fennel. I made 2 changes. I cubed the fennel since my bulbs were large, and I used half veg broth and half chicken broth. This is one of my absolute favorite soup recipes now!

I have never made snickerdoodles before and I was excited to try them, so I decided to choose this recipe based on the high ratings. They came out puffy, a bit dry in the middle, and kind of plain tasting. I did follow another reviewer's suggestion to increase the cinnamon sugar to 3 T sugar to 3 tsp. cinnamon, which was a very good idea. I also substituted 1/2 cup of the sugar in the dough for Splenda (which probably accounted for the texture in the middle of the cookies). I baked for 8 minutes, and I immediately removed them from the baking sheets. I think I would like these a lot if they were chewy in the center, as some others have said they turned out for them. Maybe I will use all sugar and no splenda, and cut the flour by 1/4 to 1/2 a cup? I might play around with this one.... Thanks.

This salad was great! It tasted just like a chinese salad out of a restaurant! To add a little bit of flair, I bought fried wonton strips from a local Chinese restaurant. It received raved reviews.

Everyone really enjoyed the texture and flavor of these cookies. I agree with the previous reviews regarding the cardamom-I doubled the amount to 1/2 tsp.

This recipe was SO good! I really had never found a good way to roast vegetables that didn't sound complicated (put this veggie in, take this one out, lower the temp, put the oven on broil, stir every 3 minutes...), until now! I took this dish to my brother's house, and they wanted to keep all the leftovers! The only thing I did differently was to omit butternut squash, and up the ratio of balsamic vinegar to olive oil. Oh, I also used salt and pepper in the dressing. I used 1 large red onion, 1 sweet potato, 3 new potatoes, half a bag of baby carrots, grape tomatoes, crimini mushrooms, red bell peppers, zucchini, and I used dried rosemary, thyme and basil (I already had dried) for the seasonings. I did the root vegetables on one foil-lined baking pan, and the more delicate veggies on another pan. I found mine burned after about 15 minutes at 475, so I lowered the temp. to 450 and just cooked longer. With the addition of the time in the oven at 475, the root vegetables took about 45-50 minutes, and the other veggies took about 25-30, stirring both. This recipe tasted SO good, though, and I have gotten requests to make it for holidays and other family gatherings. Thanks for sharing it!

These cookies are AWESOME!!! My mother in law is diabetic, and I have made these several times. I subtitute Splenda for the sugar and sugar-free preserves for the jam, and they are just wonderful! They come out perfect every time. Thank you for sharing the recipe! They also look very pretty on a holiday tray!

This recipe truly is amazing!! I did make a few changes, however...I used 2 cans of asparagus to line the bottom of a 9x13 pan, and I added 2 (4 oz.) cans of sliced button mushrooms on top of the peas. Following other reviewer's suggestions, I also halved the amount of butter and used half the amount of english muffin bread from Safeway(I did not trim the crusts), and it was the perfect amount that way. The taste was excellent, a great combo of flavors, thank you so much for sharing the recipe!! I will definately make this again!

Another way to prepare is in a crockpot; you don't have worry about the brown sugar burning.

I really liked this dish, but my picky husband did not. I thought the flavours were very unusual and wonderful, but if you don't like "thai" flavours, you might not like this one. It was very easy to prepare, and would be great if having company since you can make it a day ahead. I substituted real Thai peppers (about 7 of them) and it still wasn't too spicy.

I've been trying to re-create the Chicken Piccata dish from one of my fave restaurants, and this is as close as I've come. I used regular flour (not true to SB diet), and added a lot more capers. It also took much longer than 1 minute to reduce the sauce to the proper consistancy. It was delicious and easy enough to make on a weeknight! Will make this over and over!!!!

Like the submitter of this recipe, I had been trying to recreate a dish from my local Thai restaurant. And this one is it!! I used all red peppers instead of mixing with green. If you want to make this dish even easier...substitute a can of chicken chunks and it still works great.