fantastic and wonderfully easy to make, these are perfect as desserts or gifts. I highly suggest using raspberry extract (or other raspberry flavoring) in place of vanilla, it adds wonderful uniqueness to the recipe!

would have given this 4 stars, but it is much too gritty and very hard to strain. this works much better if you blend only the sugar water and lime first then strain it (multiple times) with a very very fine strainer; this way you strain the lime peels, not the milk froth, and you don't loose the small chunks of ice. the proportions of this recipe were pretty much perfect though.

I made two of these quiche for mother's day brunch and served with fresh strawberries and mimosa's... My family went wild for it. Guess what I will be serving this mother's day...

Delicious veggie soup. Since I used cream of celery, it tasted like celery. Changes: olive oil instead of mararine 6 celery stalks 6 cups water 1 can cream of celery soup 2 cubes beef bullion sweet potato instead of regular Eliminated half-and-half

Pickles are too sweet for our taste. Next time try... NO sugar? Changes: No mustard seeds 1/2 tsp celery seed added whole peppers (need to be microwaved longer) added sundried tomato slices (bad idea)

Too sweet. Next time try *no* sugar at all and consider increasing the eggs. Changes: 1/4 cup sugar (still way too much!) 2 tbsp butter

Very good cold from the fridge after marinating in juices. Used whole grain Udon. Changes: Replaced rice vinegar with white vinegar.

It was decent, but not really enticing enough to make again. Suggest adding veggies with chicken. Changes: substituted nutmeg for mace, substituted vinegar for wine.

I used gross tasting sausage so, blah. Took a few hours on high. Changes: 4 c lentils, 1 can tomato paste, 2 cubes beef broth, 8 c water, 2 carots, 1 cup sausage, 2 celery, added 1 tbsp red pepper, cilantro. Forgot to add 1 tsp salt.

It was soft but bland. Mine didn't look as delicious as the photo. Changes: maple syrup instead of molasses, oatmeal, burgul, sesame seeds instead of flax seed, cracked wheat, sunflower seeds. Added 1 tbsp flaxseed meal. Do NOT coat the pan with cornmeal, it tastes gross. Next time will try reviewer suggestion: using NO white flour, using instant yeast, adding 2 tbsp each of dough enhancer, lecithin, and vital wheat gluten. I will try not doing the rising, just mixing all at once, kneading, put in loaf pans to rise, then put in oven and bake even while oven is preheating.

i did this as a layer over precut brownies-- was tasty! if you don't have m&ms, try using whole unmelted chocolate chips. it looks kind of unsophisticated though when you bite into it and discover the cheerios.

This recipe was great! I made a few changes, but my boyfriend actually likes it better than the original! I sauteed sliced shallots and chopped garlic in olive oil for about 4 minutes. I added 1/2 cup of white wine and let that simmer and reduce - about another 5 minutes. Then I added the evaporated milk and let simmer for 12-15 minutes. In a blender I pureed the shallot/garlic/milk mixture together with the cream cheese and poured back into pan on the stove. I added nutmeg, salt and pepper to taste, 1/2 cup non-fat milk and started slowly adding the parmesan cheese, stirring frequently. I probably added closer to 3/4 cup of cheese. I didn't need to use any cornstarch as it thickened well on its own. Served with whole wheat fettuccini, grilled chicken and steamed broccoli. Very tasty and light!

This recipe gave me a great base for an amazing dish! I sauteed fresh parsley, butter, a splash of French olive oil, 1/4 cup of chopped white onion and garlic until onion was tender. Then I blended together to create a parslet pesto, adding a bit of grey sea salt and pepper. After putting lemon on the fish, I drizzled a bit of the French olive oil, sprinkled a bit of grey sea salt and spread the pesto mixture over the fish. In the same sautee pan, I sauteed another 1/2 cup white onion, 1 cup each of diced green and yellow squash, and 1/2 Tbsp. of Herbs de Provence. I topped the fish with the sauteed veggies and baked at 400 degrees for about 15 minutes. I made a little white wine, dijon and lemon sauce and served it over the fish with whole wheat pasta. SO GOOD!