Great recipe except for the 10 min - it only took 4mins! Yikes! Glad I read the reviews! Plastic worked great!

After the 1st time making it, the 2nd time I made a bunch of changes & it came out soooo yummy - reminded me of Thai food! For the soup base: omitted the onion & broth, simmered the pumpkin with 1/2 cup of brown sugar, dbl all the spices plus adding 1/4 tsp of cayenne & nutmeg. Tasted as I spiced it up & lastly added whipping cream & then stored in fridge for 2 days. Day of serving: softened 3 very small onions, then added broth, chopped 1/2 red bell pepper & 1 small yam covered until cooked, then cooked chicken tenders & chopped after cooked thru. Once everything was cooked through I added the pumpkin base. Delicious over rice too.

I was very disappointed by this recipe. I read the reviewers not one said "perfect as is" My Zucchini Fritters turned out great because I listened to many of the reviews. The recipe I came up didn't resemble the recipe at all: I shredded the zuccs, used margarine, spices, 2 eggs, less flour, and Italian breadcrumbs. I created my zucc. pancakes from this recipe & reccomend readers to check out the reviews before making ingredient selections.

I thought the rice was going to be too sweet but it made our sushi rolls delicious!

This is an awesome recipe! This is the first banana bread I've made & I have to admit I was a bit sloppy with the measurements - it came out delish! I didn't have any walnuts but I had some pecans that was a really good subsitute. I think I'll try more shredded zucchini. Also my bread didn't look as pretty as the picture - I think you have to set aside some of the cranberries and nuts to sprinkle to get that jubilee mix on top.

This came out great! We used out home grown Japanese eggplant about 9 varying sizes. I took off some of the skin and used only 2 eggs. Also used seasoned Italian breadcrumbs.

This came out delicious! We actually used this recipe as a guide consider we were cooking the whole thing on the grill and the side burner. Since we didn't have a broiler we omitted the parmesan.

I cooked them a little different than the recipe instructed but that's because I did them on the grill. These came out fantastic on the grill! I ommitted the bacon bits and the mozzarella. Really yummy right off the grill but still delicious the next day cold.

Overall it had a great cilantro taste and I love the creaminess that the garbanzo beans gave it but otherwise kinda of a weak dip. OK definitely a 'guilt free' dip but the recipe didn't 'wow' me and overall I thought it was mushy and bland. I also read the comments so I added the vinegar to taste. I served it alongside other dips and it provided a nice contrast, but overall I think zuccs are better a dipper than the dippee

This was delicious! I didn't do the overnight thing because I used fresh sourdough bread. I also mixed the apples with the mix. I didn't make the sauce but topped it off with agave sweetner.

This was an *insanely* delicious base sauce. I added a preliminary step by sauteing: onions, crimini mushrooms & garlic (seasoned with salt & pepper)and then, I made the sauce mixed with that. I also took the advice of reviewers & added nutmeg & fresh parsley. I lighten up the recipe & used 1/3 fat cream cheese, smart butter & added 2% milk slowly to control the consistency - it was plenty rich & creamy. I put it over penne & brocc also mix it up with some leftover salmon.

I can't give it a five only bc I didn't actually follow this recipe but I used it as a guide last night. A great salad for a hot day. I microwaved the corn for about 2 1/2 minutes to bring it to room temp. I also didn't use as much olive oil & used about 6 gloves of fresh garlic, 1 1/2 limes and later I added grounded cumin, cayenne & oregano. I tasted the salad as I went along. I probably ended up using a tablespoon of salt. I also grilled 2 spears of zucchinis & 2 anehiem peppers. I topped the salad with avocado. Yummy!

I love these cookies! I have played around with the recipe but I have found that the original recipe works best. I add though to the mix, a cup of ghirardelli chocolat with 60% cacoa & a cup of chopped walnuts.

This is a great simple mayonnaise dressing for those times when you are out of dressing. Overall it was a perfect base for what I needed last night. I recommend adding the garlic & salt separately. I also added vinegar, coarse black pepper, onion powder & cumin. I kept tasting my dressing until I got it right.

This recipe made this novice cook like like a pro! I have a gas stove so I fire-roasted 5 large Poblano peppers & then chilled them to take the skin off. 5 Poblanos was enough to make one good layer in a 9x13 pan next time I'll use 8-9 so I can get a second layer (or perhaps 6-7 & using a smaller pan as suggested). I used tomato sauce but mixed it with an authentic morita salsa - it was very yummy but in the future I'll try just using the salsa but using only a thin layer about half or less than what the recipe calls for. I just want a clean tasting relleno & I thought the tomato sauce was a bit too much. I used less cheese as well & I use pepper jack, mozerella & chedder. Next time I'll try using 3 egg whites & use my mixer so it'll be fluffier. I only gave to a four star because I made some changes.