Followed Pinky Pink's mods (1. slowly cooked the onions so they became caramelized (took at least 25 mins on very low heat), 3. added 3 cloves of garlic when sautéed the mushrooms, 4. added half a cup of wine after mushrooms were soft and cooked for about three mins, and then added 1 cup of stock, 1/2 tsbp of soy, 4 dashes of [vegetarian] Worcestershire sauce, 5. added about half a cup of sour creme and 1/4 chopped fresh parsley. Awesome with modifications!). DBF added a small spoonful of sour cream to the top of his bowl, which mellowed and improved it. Perhaps I will use a full cup of sour cream next time. (For the future, need approx. six small portobellos.)

This was excellent and just what I wanted. I don't like those macaroni salad with a dressing that is just bland mayo. My only changes were to (1) fail to make it 8+ hours ahead of time (thanks, chest freezer, for quickly chilling my salad!), (2) to follow the other reviewers in omitting the sugar, and (3) to use one green bell pepper instead of half a red and half a green. (Personal notes: 1 cup celery = 4 stalks. Maybe up the pasta to everything else ratio. Boil pasta in LARGEST pot, make up veggies and dressing in largest red bowl, drain and rinse pasta and return to pot, transfer dressed veggies to pot to mix, then return everything to red bowl (before or after chilling) for presentation. Red bowl is large enough to hold, but too small to mix.)

Like other reviewers, I added 1 tsp each of cinnamon and vanilla and 1/4 tsp nutmeg. My bananas were only medium-sized, so I used 4. 30 minutes was perfect timing for large muffins. These are even better when stuck in the toaster oven for a little while.

This is a good clone recipe. Thank you, Rinne77. Mods: Did not pre-cook the beans, just dredged, dipped, and breaded the raw green beans. Halved the recipe, except the spices, and added 1 tsp salt. Baked for 15 minutes at 400 degrees. Dipped alternately in Ninja Burger Secret Sauce, 50-50 mix prepared horseradish and mayo, and wasabi sauce left over from restaurant green bean fries. Would make own wasabi sauce next time, as restaurant stuff was weak. Used three bowls for dredging, dipping, and breading.

This bread is pretty good, but it tastes a little sweet. I think I will cut down on the sugar if I make it again. (Note: Only mod this first time was to replace two cups of AP flour with white whole wheat flour.)

I made my own dough, used block mozzarella, used a large tomato, and sprinkled on a little salt and fresh garlic with the pepper. Also, I baked the crust with oil for 7 minutes, then added toppings and baked for another 7 min. This was delicious.

Delicious! Total prep plus cook time was accurate, even including making the crust from scratch! My only mods were 7.5 Tbs of AP flour instead of rice flour, only 5 potatoes, add in the other veggies to the frying bellos, and to use one portobello cap and a bunch of baby bellos instead of two caps. (Personal notes: bought a tri-pack of mushrooms (baby bellos, shiitake, and oyster), used babies and one cap (of a pack of three), used savory crust recipe in recipe box, used 7.5" by 9.5" Pyrex dish, whisk flour in a separate bowl before adding to gravy so you don't have clumps!)

I have made this recipe twice now. The second attempt is baking as I type. All I remembered from the first time is how well this crust went with the Portobello Pot Pie (John Dailey) it surrounded. This time, I am reminded how easy this crust is to roll out and fit in my dish (rectangular and glass) without stretching oddly or tearing! Thank you, PATTECAKE! I don't have a pastry blender (a tool with wires or vertical strips of metal arranged in parallel and attached to a handle, which forms the straight portion of its "D" shape; PATTECAKE is not referring to an electronic device), so I used a potato masher. It was not a problem.

Good general resource.

A good standard recipe! This is also good if you replace the coffee liqueur with Irish cream.

See fully written-out recipe in my box - save this link for reference

What a great recipe! I accidentally doubled the coriander, but it didn't harm the taste! 1) I did not end up pureeing the onion, just left it finely diced. 2) I used two cups chickpeas from those that I had cooked in the slow cooker and frozen. 3) I mashed the chickpeas with a potato smasher in a flat-bottomed pot. 4) I used 2/3 of the breadcrumbs in the mix, then left the rest in the measuring cup to roll the balls. 5) Because my pitas were so small, I made eighteen golf ball sized falafels. 6) Following another review, I sprayed them with oil and baked at 425F for 20 minutes, then flipped them, sprayed, and baked another 8 minutes. 6) We stuffed them in the pitas, spooned a thin layer of tahini over them, then topped with CAYCE's Tzatziki I (upping the garlic 50%), lettuce, and tomato.

I halved the recipe, and it made 7 slices. Mods: Half-cup measuring cup, filled 1/3 with coconut cream and 2/3 with pineapple juice Same measuring cup mostly filled with milk Whatever bread I had in the fridge Iollowed SisterSarah's suggestion and made a syrup, which saved this recipe from being rather bland. The syrup was approx. 1 cup pineapple juice, 1/2 cup coconut cream, dash of cinnamon, nutmeg, lime juice - boiled down I tried to add corn starch, but I forgot to mix it into a slurry first, so I picked out the beads that formed. I should have made the syrup ahead of time to allow it to cool.

This were just okay. I think having no shrimp/meat in them (we made ours vegetarian) was a problem, though. We did use mushrooms to substitute, but it was not enough.

The first bite was excellent. After that it tasted too salty (and yes, I did use kosher salt). I will probably cut the salt down to a teaspoon or two in the future. But I will use this recipe again! It is far better than the store-bought powder mix. I completely forgot about adding cheddar, but the spuds do not need it. I eyeballed the olive oil. If using all five potatoes (I use red), double the seasoning. I just dump oil and spices in a gallon bag, mix them up, then dump in the potatoes and onion to coat them. Many times later: I just tried dumping all ingredients in a glass casserole dish and stirring. It does not work nearly as well as putting everything in a bag. The potatoes are not evenly spicy, and there is too much oil, so they never crisped. Still decent, but stick with the bag in the future.

Indeed, these are perfect!

I used four Jonagolds, one bag (3 cups) cranberries, 1.5 cups sugar, and didn't really measure the spices (cinnamon, nutmeg, ginger, cloves). And I didn't refrigerate it before slicing to set the filling. But even with all these changes, it was still delicious! It tastes like a Christmas pie, but it made a delicious Easter breakfast anyway. The cranberries burst in your mouth and are quite a treat.

It certainly rolled out well. I have half the batch in my freezer. I can't wait to try it! >Edit: And, yes, it was a delicious addition to a very Christmas-y cranberry-apple pie for our Easter morning breakfast!

I got the peppers for this ages ago, then kept getting side-tracked (it is tax season, so I have little time to cook). By the time I was ready to make it today, only one green pepper was still good. BUT THIS WAS STILL DELICIOUS! Mods: 1 green pepper, only 3 tsps chili powder (bf doesn't like too much spiciness), half the salt, froze the tofu, and for beans I used 2 cups garbanzos, one small can red kidneys (rinsed), and one pound dried black (cooked up). This recipe smelled delicious while cooking and was so perfect. I topped mine with a bit extra Frank's Red Hot and cheddar. BF mixed in cheddar and sour cream. *so happy* ALSO the recipe yield is accurate, don't add more liquid, and the recipe filled my 6-qt slow cooker. Take 2: 4 tsp chili, cattle beans in place of black, all peppers included, no tofu Take 4: 5 tsp chili, 6 cups cattle/soldier beans, 2 cups black, 1 can kidney beans

These were delicious and made a very filling supper! Mods: 8 mushrooms (5 for him, 3 for me) No beef Dried parsley (don't have fresh) Cooking onion (no green on hand) Pizza sauce instead of pasta sauce Broil only 4 minutes!