This was not very good, and I like all of the ingredients in the salad separately. I made it exactly as specified in the recipe and let it marinade for 8 hours in the fridge but it just tastes wrong. The cilantro and mint together are weird.

I made this as written but used apple cider instead of water. I added walnuts as suggested by another reviewer and a pinch of cayenne. I wasn't thrilled with the result that day, or even a few days later but a week or so later I ate this with brie and crackers and it mellowed out and blended wonderfully! I canned this using 8 oz jelly jars and a boiling water bath with a processing time of 10 minutes (per the Ball canning recommendations for a similar cranberry chutney recipe). The chopped apple loses some of its texture after canning but the recipe as a whole remains wonderful.

These were just ok. They didn't rise very high in the pan, but the texture was good. I had measured using a scale to make sure I had half the mixture for the brownies and half for the pumpkin but the finished product tasted pretty much all pumpkin. I barely had enough brownie batter to spread a thin layer on the bottom. If I decide to try this again I'll do 2/3 base batter for brownie and 1/3 base batter for pumpkin.

Edible, but not appetizing. I made this with one less egg than called for, because I wasn't sure how many cups of radish I had. Turns out I had exactly 4 cups but the eggs had already started to boil by the time I had sliced all the radishes. I'm glad I only used 3 eggs though, otherwise it would have been way too eggy. I really wanted to like this, but the dressing made the radishes limp rather quickly, and became watery when the radishes gave up their moisture. The odor puts me off a bit. This is a dish that I do not crave, but I'm a weirdo and if I make something I absolutely must finish the whole batch (waste not!). Once I start eating it the dish is just ok. Edible, but not enjoyable. I will not make this again.

Dissapointing. I followed the sauce recipe as instructed, and added half a tablespoon of brown sugar and a tablespoon of butter (as some reviewers recommended). The steaks cost me $23 so I didn't want to screw them up, we ended up broiling them and adding the sauce later. This was just "ok". I'm not going to spend the money to make this again.

I want to rate this recipe higher, because dynamites are so freakin awesome. But unfortunately this recipe is a start but as-is does not make a great batch of dynamites. Here are the changes you need: After browning your meat add a large red bell pepper (not one strip) and 2 large green bell peppers, seeded and cut into STRIPS. Add two large onions (not medium) also cut into strips. Add 4 cloves of garlic, and 4 large ribs of celery, chopped. Cook until vegetables are tender. Drain the grease and add a tablespoon of dried oregano, 1 to 2 tablespoons (not teaspoons) of red pepper flake, and salt and pepper along with the rest mentioned in the recipe to the crock pot. The secret ingredient is 4 to 6 ounces of yellow cheddar. Unfortunately one batch of dynamites will never replicate the taste of church bazaar dynamites, where all the members of the ladies auxiliary make a batch of their recipe and 20 batches are mixed together in a huge pot and dished out to lucky patrons. Mmmm.

This was good, I added fresh parsley and left out the kiwi, and used leeks because that's what I had on hand.

Great recipe to get me to eat my greens. I find the polenta recipe makes 8 servings, so I use the extra triangles for later in the week. The un-fried polenta keeps well in the fridge and can be fried up for a quick meal with the greens. If you don't have fresh tomatoes use a bit of sauce. I top with fresh shredded mozzerella because I cook for a "non funky cheese eater" and goat cheese classifies as a "funky cheese" to him :-p

Good but makes a LOT

These are good and work well with any sauteed cooking green (kale, collards, chard, mustard greens, beet greens, turnip greens). You can also cut the cheese amount in half and still have darn tasty squares. I use a combination of mozzarella and Parmesan.

A little too sweet for me, eating raw ground cherries as is was much more satisfying.

I tried this because I got Brussels Sprouts as part of a Community Supported Agriculture vegetable share. I've never eaten them, but my boyfriend warned me he didn't like them. I quartered the sprouts instead of shredding them, but otherwise followed the recipe. I thought the flavor of the bacon and pine nuts would disguise the sprouts but nope. I ended up eating the whole batch (not an entirely pleasant experience) The seasoning for the sprouts was heavy and oily, and didn't compliment the vegetables well.