Good basic pancakes. I add cinnamon, almond extract, oats and have substituted rice milk when no real milk was around. Delicious.

Amazing! The refrigeration is key. Reminds me of that cookie dough kids sell for their schools...only better.

Really good when you follow the recipe (but just add a lot more of the spices if you like it spiced up.) I messed up and didn't have enough oil my last go round and did it halfsies with butter. Nope. It was cakey. People who had never tasted it the right way liked it, but the rest knew better. Go with the oil.

Really good. Just added some fresh mushrooms to the sauce...otherwise kept as is and was fab.

Turned out actually good. Was a little worried when I tasted the sauce...it was so sour. I added a couple tablespoons of cream, one tablespoon sugar, some salt and pepper. Mellowed it out some. I added some leftover sauted mushrooms, onions and carrots to the pan after the chicken cooks. I think that this would be just as good with out the breading, as others stated it got a little mushy with the sauce. I think next time i will just flour the chicken, fry in the oil then add the sauce. My people all enjoyed it, though.

Awesome. Used a little less sugar because the granola was pretty sweet. Also read reviews saying the cookies were flat, so I melted the butter then put the dough in the fridge for a bit before putting the cookies on the tray. They were still sorta flat, but in a good way. They were chewy and just right for me and my fam.

Tasty! I took the advise of others with the layering-putting some sauce on the first layer of pasta before the provolone. I also added some veggies (spinach, blanched chard, garlic, mushrooms) to the sauce mix. I was surprised but delighted with the sour cream/prov result. Will try next time with sausage/meat mix.

Easy and delicious. Just added a bit more garlic and basil. So good!

Nice simple dish and tasty. Like others, I added some things straying from the traditional. Chopped mushrooms, celery, fresh parsley, fresh spinach, little lemon juice, turmeric, cumin, curry powder, brown rice. Cooked up the onions separate. Sauteed all the other stuff, besides the rice and lentil, before adding them all together. Nice with the tangy yogurt/ sour cream.

Delicious. Was made super easy with a little deep fryer my parents had at their place. I added chopped mushrooms, quarter cup fresh parsley, no cilantro, forgot the baking powder, extra turmeric. Yeah, its easier with the mix, but the taste does not compare. I also added the egg to help it stick together. The package stuff is bland and dry, these were nice consistency and lots of flavor.

Really good! I liked the addition of carrots-done this type of soup before but never with carrots. I roasted the squash first(you can use any similar flavored squashed, I had a random winter squash laying around). I sauteed the onion with garlic and the carrots first. Put them in with the squash and used my immersion blender the mush it all up. I used 4 cups vegetable stock and olive oil instead of canola. Lots of garlic powder, onion powder in addition to the other seasoning. The cream really puts the soup outta this world. Really good the days after too.

I used some delicious organic butter colored red potatoes (no idea the variety but garden fresh). I sauteed the chopped onions with garlic and butter first before adding the flour and liquid. Made the cheese sauce with around 1 1/2 cups milk and a little heavy cream. I added garlic powder, onion powder, paprika and a little cinnamon to the sauce. Also, I slice the potatoes first, then boil them until almost done. This speeds up the cooking in the oven. Result was delicious.

So I thought I messed up when I added all of the ingredients, even the sauce stuff, but it was actually really good. I added Worcester to the meat, sauteed the onions with some garlic. I also added a few cups of fresh, chopped spinach to get some veggies in there. I didnt have bread crumbs so I used Wheat Thins, ground them up first, instead. I made additional sauce, ketchup, creole mustard, Worcester sauce, brown sugar, to actually put on top, about half way through cooking. It cooked for around and hour and a half. I also took the advice and put bread at the bottom of the pan to suck up some of the juicy fat. The result was so good! My people loved it.

Really good. Cooked for exactly 20 minutes. Super moist. I don't measure things exactly, of course. Didn't have vanilla so I used almond extract. Added a lot more seasoning-pumpkin pie spice, nutmeg, ginger, cinnamon liberally in the topping and the batter. Didn't have enough olive oil so added melted butter. The cream cheese was perfect consistency, I used it right out of the fridge and then blended it. Made about 28 muffins.