I've made this a couple times now. I like that it doesn't include a lot of cheese so it makes me think it is healthier than traditional lasagna. The first time I followed the recipe as is and and it was good, but I wanted some more flavors. The second time I used a bit more garlic and layered fresh spinach leaves and some cooked mild Italian pork sausage in with the noodles. I sprinkled dried parsley on top before baking. I'll make it that way again. In fact, I think the original recipe is a good base to experiment with. Thanks for sharing Anna.

The flavor of this was amazing. But, I messed up something and the rice wasn't cooked enough. Maybe didn't to enough of a boil, or didn't cook in the oil long enough (although it was a nice golden color) or my simmer was too low. The rice was a bit crunchy. But I ate it anyway, because it tasted so good. Will try again another time.

I didn't enjoy this recipe. If I were to make it again, I would thinly slice the onions and celeraic, not chop them. I assumed they would dissolve more being chopped. Instead I had chunky, almost stew-like soup. Maybe increase the beef or vegetable broth to help with that.

First time making moussaka and this wasn't what I remembered from Greece. I learned a few things making this and might try a different recipe next time. I sliced my zucchini too thick, so its flavor was too strong in each bite. I almost burnt the zucchini and eggplant on the grill (its too far from the kitchen) so need to do the first couple things one at a time instead of all at once. I cooked the potatoes on the grill in a grill dish (don't know what it's called, a square metal dish with holes to BBQ with) and that worked great so they didn't overcook. Not enough nutmeg in here - couldn't even taste it and I used more than a pinch. Don't need to use olive oil to cook the ground beef. My sauce didn't come out great. Not sure why. It wasn't as thick as I expected.

Seriously good. I added some chicken thighs after the onions carmelized. Topped with fresh cilantro. Skipped the curry paste because I didn't have it and also the chili powder as I wanted my kids to eat it. One did, the other nibbled. Husband and I inhaled it.

This was perfect for the lasagna I was making. Didn't have stewed tomatoes so used whole tomatoes. Followed directions except for these things; 1) listened to others and used 3 cloves of garlic 2) used 2 tblsp dried parsley because didn't have fresh 3) snuck in 2 grated carrots and half of a diced green bell pepper. This was very tasty. I'll use again for lasagna, spaghetti and who knows what else.

Love it, wouldn't change a thing.

Soooo good. I love shortbread and this crust is perfect. I used whole wheat flour and it turned out just fine. I'm sorry I discovered this at the end of the rhubarb season.

Very good and very easy. I always skip the onion powder since I never have it. I sometimes substitute plain yogurt or part plain yogurt for the mayo. Many have asked for this recipe, its a keeper for sure.

Very good and I'm not a seared tuna fan - had to 'overcook' mine by most people's standard but my husband's was med. rare and he loved it. Will reduce the cayene next time though. Didn't seem too salty to us, but we used Kosher salt vs. plain sea salt and that does make a difference. Only 1 peppercorn popped, but they were still good.

Amazing bread, definitely puts you in the holiday mood. Mine turned out very heavy and moist. Might have been because I used 3 small satsumas instead of 1 lg orange and there's was too much juice that way. I substituted craisins for nuts since my son has a nut allergy. Recipe made too much for my loaf pan. Next time I'll put some into muffin tins.

This is a great soup. I made the following changes: - reduced butter to just 1/2 cup - added Swiss chard when sauteeing leeks (because I had to use it up) - used 1/2 and 1/2 instead of cream - didn't salt the soup at all since butter and broth was salted I'll make again for sure!

Added almost double the pumpkin and used real whole milk since I didn't want to open a can of evap milk for just this. Added some allspice when blending. Just ok, but we all still slurped them down. Nice fall treat.

This makes great bread and muffins. I followed others' recommendations: -- used 1/2 cup plain applesauce and 1/2 cup oil instead of all oil -- reduced cinnamon to 2 tsp. instead of 3 -- reduced sugar to 2 cups, using half white and half brown My second batch is still baking, so I don't know how it'll turn out but I added a tsp. of nutmeg. Hurry and bake so I can taste!

I've made this twice now and both times ended up with it being too salty. Be sure to use Hawaiian sea salt and not regular sea salt. The second time I didn't have enough Hawaiian sea salt so used regular sea salt to make up the difference, another mistake. I added more liquid smoke the second time and it was better that way. I cooked it all day in the crockpot so it is a very simple dish. Even with my salty mistakes, still very tasty and I'll continue to make.

Very good and a great way to use tempeh (which we love but always use in stirfry). It wasn't as saucy as I expected, so I added more tomato sauce and a little ketchup. Good spices for us, actually too spicy for my toddlers so I'll cut back on the cayene and some others next time.

This was the first spaghetti and meatballs I made for my toddlers. It was such fun to watch them suck up the noodles. I made the modifications others suggested, cutting sugar to 1/4 cup and using 2 cups of water instead. I also used 1 can tom. paste, 2 cans tom. sauce, 1 can diced tomatoes and 1 fresh tomato from the garden. I did use fresh herbs and think that is important (vs. dried). The meatballs were perfect as stated in the recipe. Will make again for sure.

Very good. I added a purple bell pepper, some red onion and tempeh, all which I stir fried first before adding the eggplant. I also doubled the sauce recipe like other reviewers said and think that is a must. I didn't have chili oil so used slightly less sesame oil (as others suggested) and added cayene pepper. My green chili was a very mild kind so the cayene really helped kick it up. Will make again for sure. I also always stir fry in peanut oil.

Very good. Squeezing the water from the zucchini is a must. Just use your hands and squeeze the water over the sink. I refrigerate the patties for at least 30 minutes before frying. I also roll (really more like pat) them into breadcrumbs instead of flour. Made a couple times in the last week and will make again for sure.

Good and a nice change from traditional potato salad. It was a bit bland, except for the blue cheese flavor, so I added some fresh Italian parsley and fresh lemon thyme and salt. The colors were great and perfect for a 4th of July BBQ.