I thought this soup was a little too carroty, but my husband really enjoyed it. If I made it again, I would use less carrots.

I was excited to try this, but I do not think I will make it again. I made it as the recipe called for (except I used my rice cooker to make the rice) - I didn't think the cumin was a typo, since a "curry" doesn't necessarily mean it contains curry powder, just a mix of spices and flavors. It did not taste like taco meat to me, it tasted vaguely vietnamese, thanks in large part to the fish sauce. It was defijnitely 'interesting.' And my husband said it was good and cleaned his plate. But none of the rest of us were crazy about it.

I got 8 thick (1/3 cup) pancakes out of this recipe. They were sweet enough to eat without syrup but since I still called them pancakes, my kids weren't too happy about it. I'll have to come up with something else to call them next time! I used old fashioned oats and I subbed extra light olive oil for the veg oil, but I think they would be even better with coconut oil. I found that they burned more easily than other pancake recipes, perhaps because of the added sugar? I experimented by adding chocolate chips to two of them and cinnamon to one. The cinnamon batter was good, but the actual pancakes didn't taste as good as the cinnamon-free pancakes. The chocolate chip ones were good, but not necessary, since they taste good without the chocolate as well.

I made this exactly as written, except that I subbed homemade stock for the water and I pureed the soup after I added the veggies back into the milk mixture (before adding the cheese). I thought it was very tasty and my husband liked it with a little hot sauce on top. My two year old liked it okay, and amazingly, my 4 yr old confirmed veggie-hater actually ate a few bites of it! I used all fresh local organic veggies from our CSA and it was very good and made for a quick dinner. I will most likely make this again. Thanks for the recipe!

My husband and I liked these, but our children did not. I cooked them for 30 min then turned off the oven and left them in there for a while longer, but they were always a little mushy, even when the edges were crispy. I think that's just the nature of the squash (vs. potato). But the flavor was very good. I did toss them with olive oil first so they wouldn't stick to the pan (although they still stuck a little). thanks for the simple recipe!

This was good, but way too rich for me, even though I subbed half and half for one qt of the heavy cream. My potatoes were really small, so I used 9 of them. If I were to make this again (I doubt that I will), I would dice them much smaller or even cook them and puree the entire thing before adding the chicken. I diced the chicken pretty small and that was better than having big chunks. The onion pieces were disconcerting somehow, I think because of the texture of the cream "broth." So I think it would benefit from having the onion pureed and possibly some or all of the potato as well. ETA: I found that the soup was just as good cold as it had been hot, and I had a lot left over, so I tried freezing some and reheating it. It reheated very well, the texture did not suffer at all and the flavor was even better. I might make this again after all.

These are really good! My only jelly-roll-style pan is @13x16, next time I would make slightly more of the mint filling and double the glaze. An offset spatula would help for spreading the filling and glaze as well. I used natural food coloring derived from plants and the color didn't turn out great, I think next time (during the christmas season) I would just leave out the food coloring and crumble candy canes on the top. I loved the other reviewer's suggestion of doing raspberry filling and I would really like to try this with orange filling as well. I used unsweetened butter for the brownies, but decided salted butter would work better with the unsweetened chocolate for the glaze, I like the combination of salty and bitter on top of the sweet mint and brownie. My husband loved these and asked for seconds right away. They sliced beautifully after being chilled for about 20 min after the glaze layer (about 90 min between filling and glaze). the layers stayed separated nicely but I didn't have near enough glaze for my big pan. Will definitely make these again, yum!

wow, this was great! My husband is a big fan of buffalo wings, but doesn't like how much "work" it is to get enough meat off the wings, so this sounded perfect for him. I only had 2 boneless skinless breasts (.88 lb) so I cut the recipe in half. I just barely had enough of the flour/spice mix to cover the meat, I think if I had had a full pound of chicken, I would have needed more. The sauce didn't look like enough, but turned out to be the exact right amount. It was the perfect combination of spicy and sweet for us, not too much of either. Even my two year old loved it! Thanks for the great recipe.

I didn't much care for this, but I'm not big on chili. My husband, however, loves chili, and he thought this was great. He went back for seconds and is looking forward to eating the leftovers tomorrow. I followed the recipe exactly with the exception of the overnight refrigeration. Instead, I just simmered it for a long time. I guess we will try the overnight refrigeration step tonight and see how the leftovers turn out tomorrow. :)

After reading many reviews, I decided to make this recipe as it called for but using just 2 boneless chicken breasts. There was plenty of sauce left over for pouring over the rice and veggies we served with the chicken. I baked it at 375 for about 30 min in a small cast iron frying pan covered with foil. I did think it was a bit more salty than I would have liked, but it was still very good and my husband raved about it. I'm sure I will make it again.

My husband really enjoyed this recipe - he thought the greens tasted like broccoli. I liked it, but not as much as I like salads made with raw bok choi. I did add some mushrooms and I think it would be good with onions as well.

This was an interesting take on radishes. I thought it was okay, but I wouldn't make it again. My husband and children did not care for it and we ended up with most of the dish left over.

I'm giving this recipe 3 stars because it seems so inconsistent. I followed the recipe exactly in terms of ingredients, but I could see that the dough was way too soft to make cookies out of, even after refrigeration. So after reading the other reviews, I divided the dough (x that - batter) into two batches, one with raisins and one with chocolate chips, and I poured it into two different pans. One was a brownie pan (7x10 I think) and the other was an 8x8 square pan. They both hold the same amount, but the 8x8 was much deeper. The shallow pan baked quickly and came out "chewy," soft and crumbly. the 8x8 took twice as long to bake and came out cakey, it reminded me of pumpkin bread, but with a crusty top/edge. I didn't care for the flavor of either, but I'm not a huge pumpkin baked good lover. My husband loved the chewy soft one and my son liked the cakey deep one. I don't think I will be making the recipe again though, at least not as written.

oh dear, I should have read the reviews before making these, they turned out way too salty. Otherwise the flavor was good, although I think I will substitute the syrup from my icicle pickles for the vinegar next time. The texture was great and even my two year old enjoyed eating them. Next time I will go lightly on the paprika, mine came out fast on some and it gave them more smoky flavor than I wanted.

I expected a little more from this recipe after reading so many great reviews. I don't think these are as good as the other homemade hotdog/burger bun recipe I have. The dough tasted great, but the actual buns are a tad too sweet and heavier/denser than I'd like. If I were to try these again, I would probably round the yeast up to 3tsp and let them rise longer. I might also substitute potato starch for some of the flour. I'd also recommend watching them closely - my husband turned off the timer without telling me, so my first pan cooked a few minutes longer than I would have liked. They were a rich brown color instead of lightly golden, and that made the crust rather tough (not what you want in a burger or hot dog bun). The second pan came out at the right time and had a better texture to the crust.

This was really good. I subbed olive oil for the canola (I don't like to use Genetically Modified products and canola is usually GM) and coconut oil for the butter, since I was making this for a vegan friend. I did not microwave the squash since that takes so many nutrients out of the squash. I didn't have time to roast it in the oven, so I peeled it with a vegetable peeler, which worked really well. It *was* hard to chop, but not impossible. I took the advice of another reviewer and added a bay leaf, a dash of cayenne (not too much), and about 2 cloves minced garlic. The flavor was excellent and I did not feel the need to add anything else (I considered adding coconut milk instead of the cream but ended up just omitting them both). I'm not usually a huge fan of butternut squash soup, but I would make this again. Thanks!

for some reason, this did not turn out for me at all, the corned beef was so tough as to be inedible. I'm giving it 4 stars for the benefit of the doubt since I followed other reviewers' advice and boiled before the glazing stage instead of baking.

I just made this to top some fudgey brownie cupcakes and it turned out perfectly. My children were grabbing handsful of the leftover frosting from the bowl while my back was turned, they loved it and thought it tasted like marshmallows (a rare treat for them). I will definitely come back to this recipe again, thanks!

I roasted the squash the night before, which made this a pretty quick and easy veggie for us to have with lunch today. That said, I was the only one who would eat it, my husband took one bite and passed the rest up, and my children would barely taste it. I liked the part with the onions the best, most bites just had plain squash and I found them to be rather bland and the texture wasn't my favorite. I was excited to try this, but won't be making it again, I guess we are just not a spaghetti squash kind of family.

These were awesome! I will definitely be saving this recipe to make again. I didn't steam the beans first, just threw all the ingredients in a cast iron fry pan and put a lid on to let them steam while cooking and they turned out great. I used thai sweet chili sauce and added some extra minced garlic since I didn't have the garlic chili kind. This was the first time in a long time that my husband ate all of his green beans and commented on how great they were. Thanks for the awesome recipe.