Absolutely delicious.

Loved it! Reminds me of Cairo. :)

I love pecan pie. I love chocolate. I love bourbon. But I guess I really don't love it when these three tasty things are mixed together. I only had one slice (and I made two pies). It was OK, but I wouldn't eat it again. However, I'm giving it 5 stars at the request of my friends, who fell head-over-heels for this recipe and devoured both of the pies. So I would make it again for special occasions, but never for myself.

Simple, clean, and very tasty! Next time I might add some herbs. This time, I took another reviewer's suggestion and roasted the beats with carrots. I also roasted some garlic cloves along with it. Very, very good! Will definitely be making this on a regular basis.

Excellent! I fixed it tonight and I'm eating it right now. I made angel hair pasta and am eating it topped with the eggplant parmesan. There are a couple changes I'll make next time, though. 1) I will sweat the eggplant, as suggested by others. 2) I will also bake the eggplant longer in the beginning. Perhaps 7-8 minutes on each side. This is a wonderful recipe and I will definitely be using it again!

Amazing! This recipe is great. As good as my mom's. :)

These are so good. I made them last night and I keep grabbing a couple to nibble on.

I'm eating this right now. It's very good! I adapted it just a little bit. I boiled the chicken in vegetable broth (would have gone with chicken broth, but I didn't have any on hand). I used 2 cans of the mushroom soup and as another reviewer suggested, substituted 3/4 cup of milk for the mayo. I mixed salt, lots of pepper, a pinch of ginger and a teaspoon of paprika (also suggested by another reviewer). I used garlic herb bread crumbs instead of stuffing because that's what I had. This is really great. What I like most about it is that it's easy to make, and so adaptable. Next time I might include peas and carrots as well. Thanks for the recipe!

YUM! Thanks for the recipe. I followed other suggestions and added a few dollops of sour cream and a dash of nutmeg to the sauce. I ended up with plenty of sauce! I also used garlic bread crumbs instead of the cream of wheat, and added a teaspoon of garlic powder to the sauce. The only change I'd make next time is to mix salt into the meat balls before forming. They could really use some, and I forgot to add it this time around. I will definitely be making this again!

Tuna casserole is one of my favorite comfort food dishes. This is a great recipe, and easy to tweak to personal preferences. I sauteed the onions with some chopped up mushrooms to the point where the onions and mushrooms were tender but not too soft (I like a little bit of crunch in my tuna casserole). I used shredded mild cheddar. I think next time I'll go with sharp. Very tasty, very comforting.

Excellent giant cookie. Dubbed by my friends as 'The Epic Cookie'. I had to use a 12 inch pan. Left a bit of the dough out so there wouldn't be any spillage, do to the slightly smaller pan. No spillage! Will definitely be making this again.

Delicious! Tasted just like my mom's excellent sugar cookies. Will definitely stick to this recipe from now on.

Easy, cheap, and fast! I used spinach & roasted garlic tortillas, and added taco seasoning to the black beans and salsa, as another reviewer suggested. I also used low-fat sour cream and cheese. Very satisfying! Thanks for the recipe! This is definitely a keeper.

VERY good. I took other reviewer's advice and cut waaaay down on the tomato sauce. I only used one cup, and it was perfect. I also didn't have red pepper paste, so I replaced it with red curry, as another reviewer did, and it turned out great. I omitted carrots because I didn't have any on hand. After cooking for half an hour I added a bit more seasoning. I think next time I might add raisins. I might also use paneer instead of tofu the next time I make this. I served it with saffron rice and YUM! Thanks for the recipe! Will definitely make again.

Delicious and indeed very easy! I used a graham cracker crust. I also used two vanilla beans and just a tiny splash of vanilla extract in lieu of the two teaspoons the recipe calls for, and it turned out wonderfully with the black specks and all. I made the mistake of not letting it cool in the oven, so it sank, but it still tastes great. Thank you for the recipe! Will definitely use this one again.

So good! And so easy to make! I used two 14 oz. cans of diced tomatoes in lieu of fresh tomatoes, since that's what I had on hand. This is soooo good. Will definitely make this again.

I love this! I made just a few changes: I used a whole box (16 oz.) of elbow macaroni. I used a 'Mexican blend' of shredded cheese, and added liberal amounts of pepper and paprika. I also added a few dashes of hot sauce, which gave it a nice mild kick. It turned out pretty great!

Good and healthy, although I made a couple of changes. I added garlic and parsley flakes, which I strongly recommend, and used 16 oz. of whole wheat penne. I don't like a lot of pasta sauce on my pasta, so I didn't double the amount of tomatoes or feta. And I actually halved the amount of spinach (10 oz. would have been overwhelming, in my opinion). Next time I will double the amount of beans, though. Will definitely make this again!

REALLY good! The only changes I made: I used a red pepper instead of green, because that's just what I had. And I forgot to add sugar at the end. But it was still really tasty and since I almost always have these ingredients at hand, I will definitely be making this quite often. I think the only change I'd make next time is I might perhaps use a wee bit less wine. :)

Delicious! I made it twice. The first time, I followed the recipe as-is (except I used white rice) and it turned out good but bit bland. The second time, I used some reviewers' suggestions. First, I used a jar of spicy salsa instead of crushed tomatoes. The extra spice in the soup is excellent. I also added cumin and a bit more garlic. I used crunchy natural peanut butter, but also added some crushed peanuts at the very end. The first time I made it, I used white rice. But I liked it better with the brown rice, so I'd suggest definitely sticking to that ingredient. This recipe is perfect because you can tweak it if you want, or eat it as is-either way, it's wonderful, healthy, and hearty.