Delicious pancakes. I made them for my parents and my dad even asked, "How do you make these pancakes?" which is code for "These are really good pancakes!" I think the butter, milk+ vinegar= buttermilk and the baking soda and baking powder combo to get maximum fluff are all key to this recipe. I wouldn't change a thing!

Very nice iced coffee. I add a bit less instant coffee and a bit more sugar (about 1.5 teaspoons of each) and that is exactly to my taste. Yum!

I love this French toast recipe! I use my homemade vanilla extract and vanilla sugar and it turns out great. I generally halve this recipe...sort of. I use 1/2 ish cup milk, 2 eggs, 1/8 cup flour and the full amounts of the other ingredients. It makes about 8 slices of french toast.

This is a great recipe. I've tried putting in 1/2 whole wheat and 1/2 white flour and it's also very good, but doesn't rise as much. I'm going to do as other reviewers suggest and try just letting my machine mix the bread and then cook it in a pan in the oven. I don't think bread machines get the crust right. I've also tried plain white flour versus bread flour and really find no difference in the end result.

Extremely delicious! I cut back on the sugar by 1/4 cup and it was still plenty sweet. I had to try to drink this when my kids weren't around because the love it too.

Very yummy. Next time I will follow the advice of another reviewer and add the chickpeas and tahini a bit at a time. I added a bit too much tahini for my taste. I put at least 8 cloves of garlic in this and it seemed just right. Sometime I'll try making it with roasted red pepper, which is my fave type of hummus.

Nice gazpacho. I sort of regret spending the money to buy the tarragon because it is not that flavorful and doesn't seem typical of gazpacho recipes, but the overall flavor of the gazpacho is good, so I'll probably use it up in the end after making this recipe several more times. I put croutons on top of mine. Next time I'll hard boil some eggs and chop them up to add on top--I remember having that with gazpacho at restaurants in Spain.

These were very tasty, but not quite as good as I remember them being in Mexico. I'm not really sure what the writer of the recipe meant by a can of Mexican style hot tomato sauce. I decided that it meant enchilada sauce and that is what I used. Perhaps this is why it wasn't as good as it could have been. Next time I'll try making my own enchilada sauce instead of buying it from a can. I read the reviews and used a 1 egg to 1 tortilla ratio (almost-- I used 8 tortillas and 6 eggs because that was what I had on hand). I also sprayed my tortillas with pam and baked them in the oven as other reviewers suggested.

Great ceviche recipe! It tastes very much like I remember eating it in Mexico. I goofed and used parsley I had on hand from another recipe instead of cilantro. Luckily, I could still add cilantro after my error, because the cilantro is like the tie that binds this recipe together. I think this tasted better after it sat in the fridge overnight. At first I thought it seemed a bit too sweet.

As others have said, this is an easy way to make ice cream without an ice cream maker. My sister bought me a bunch of cardamom from Sweden and I went looking for recipes and found this one for kulfi. So glad I did! My kids love helping me make it. I read the reviews and ended up making it with 1 can of sweetened condensed milk, an 8 ounce package of cool whip, a can of evaporated milk and 2 slices of white bread. The kids couldn't wait to eat it, so I added a bunch of ice cubes and made it into a shake. It was super sweet, but very tasty. This second time I've made it with 8 ounces of half and half in place of the cool whip and I added about 3 tablespoons of sugar. I think this batch will be just right. I put it into popsicle molds for the kids.

This was very tasty. I'm dairy free, so I made it with coconut milk and earth balance spread. It definitely doesn't need all of the sugar called for; I used less and it was plenty sweet. My 2.5 year old daughters just gobbled this up like there was no tomorrow, so I will definitely be making it again.

What a great icing recipe. I'm dairy free, so I subbed (vanilla flavor) coconut milk for the cow's milk. I also added extra almond extract, just because it smelled so good! I tried spooning the icing on some cookies, but it worked much better to dip them as the recipe stated.

This was the first time I have ever made sugar cookies and this recipe worked out very well for me. I substituted Earth Balance spread for butter because I am dairy free. The cookies were sweet enough to eat by themselves without adding any extra sugar, so I disagree with others that thought they needed more sugar. I did put icing on top of many of them using the popular icing recipe I found here.

These were great. I used 1.5 cups white and 1.5 cups whole wheat flour. I cut the sugar to 1.5 cups and used 1 and 3/4 teaspoons of pumpkin pie spice instead of the other spirces. I also used the whole 15 ounce can of pumpkin. Soft, moist muffins and very pumpkin-y. I would probably try them without raisins next time, but my 2.5 year old twins love raisins, so they were a hit as is.

I thought that these cookies were a bit too sweet, but still they were quite good. I used a bit less than the 1 cup of shortening and instead put in a bit of applesauce. And I used 1 cup whole wheat flour and the other 1 1/4 I stuck with all purpose flour. I didn't have any walnuts, so I pressed a whole almond into the center of each cookie. My kids liked them and I like using up the raisin bran!

This is almost exactly like the summer sausage that has been handed down to me by my grandparents. It is the best sausage I have ever eaten! Our recipe uses garlic salt instead of garlic powder and has 1/2 teaspoon of black peppercorns per pound of meat. It is really good when made with ground turkey too. That is the way I usually make it these days.

I made this for my parents tonight and after I made it I asked my mom how she makes her apple crisp. It turned out that it was exactly the same recipe she uses. Great minds think alike! I did sprinkle a little nutmeg on the apples when I put on the cinnamon just because I love nutmeg.

I was very excited to find this recipe. I remember back about 10 years ago when I was in college I used to buy an eggless tofu salad from Whole Foods Market. I remember it having curry in it. The texture of this salad turned out exactly how I remember the Whole Foods salad. I changed the recipe for my purpose. I used regular onion instead of green, omitted the lemon juice, left out the soy sauce and added a bit of salt, curry powder, black pepper and paprika. I'm dairy free right now and this is a great addition to the other sandwich spreads I have been eating.