This was great. I didn't put all of the spinach in because I heard they fall apart easily with all the water... I baked them and they did not fall apart. I would put more spinach in next time. I could taste the feta, but not the spinach. My boyfriend could taste the spinach, but not the feta. It was my first time doing something different to the meat part of the burger, and it was refreshing.

This was fun because it was so simple and a great way to use canned pumpkin. I didn't want to use sugar and so it came out with a strong flavor. Then I added sugar and it tasted nicer. I would like to add Truvia into it next time to make it super sweet and without sugar. Added flax seeds.

My boyfriend absolutely loved this, and I liked it too. We used 2 Tbs butter instead of 1/4 a pound. Also low fat sour cream. About 3 Tablespoons. 2 Tbs make an ounce, so we used more sour cream than the recipe said. And we used corn muffin mix. We thought mushrooms might go good in it next time. It came out super moist. Added chicken.

This was pretty good. It reminded me of the strawberry syrup I used to get on waffles at restaurants. Although I think that my strawberries were freezer burned, because I tasted a slight burn taste. My boyfriend couldn't taste it and said it was good. I thought it wouldn't be thick enough so I added corn starch, but it was thick enough by the time it was done cooking. The corn starch left little globs in the sauce.

This was a good plain bread for making sandwiches and stuff. I didn't use poppy seeds.

These were good. Although, I added the amount of poppy seeds and when I bit into the muffin I could taste this bitter weird aftertaste from all of the poppy seeds. And that taste overpowered the muffin. I didn't like using the lemon extract and should have used real lemon juice. A lot of it so I could taste fresh lemon.

These were yummy. The salt tasted wonderful against the rest of the ingredients, like the sugar. I had trouble finding a good baking time though. I cooked them a bit longer and they were kind of crispy. You could still cut most of them and find a pocket. One though was a thin crisp piece in the middle. I thought they looked better with brown heat marks on them, but if I would have left them the whiter color after the end of 5 minutes I think they would have been more soft like bread. But I couldn't tell if they were done so I baked them longer.

I liked this. I don't really think it is necessary to refrigerate it for an hour. Right after I blended it it had a great consistency. Good enough for consuming. However I did use real milk, and I wonder if this had anything to do with the setting of the pudding. It tasted like a vegan food, which I like. My boyfriend commented on the taste though. We both thought the avocado was a neat idea.

Great. I used half a cup of strawberry fat free yogurt in place of the three fourths of a cup of half and half. I also didn't have an egg so I used a tablespoon of cornstarch and three tablespoons of water. The blueberries I used were frozen. They turned out tasting like a low fat product. Mainly the consistency wasn't there. Using a real egg would have been better. Also the half and half. I am used to scones being very buttery and high in calories and fat. Great breakfast food. And I put lemon icing over one batch. My boyfriend loved it.

Very yummy. And buttery. I usually skimp on butter, but my boyfriend made these and so followed the recipe as it was written. The butter does give them a melt away feeling. The lemon frosting is yummy. I thought that it looked like too much when it was in the bowl, but after icing the cookies, they turned out perfect when tasted. Didn't use food coloring in the frosting.

This really didn't work out for me. I couldn't get the sauce past the stage where the granulated sugar stopped being granular. Hehe, uh oh. I just noticed however that the sugar is supposed to be confectioners sugar. This makes a lot more sense. I just learned that confectioners sugar is powdered sugar. Now I know. My boyfriend ate my granulated sugar dressing anyway and liked the treat with it rather than without it. I will make it next time properly. I am giving this 5 stars because the taste is great.

These were really good. The flavor of the avocado sauce amazed me. I put in lemon juice instead of lime juice. But all 4 flavors (avocado, lemon, cheddar cheese, and yam) were very distinct. And I could taste them all separately as I took a bite. Quite unusual. We used extra sharp cheddar cheese. I think the bell pepper diced is a must because it gives a fun light crunch to the avocado dressing. I couldn't taste the bell pepper but it was a fun crunch. I thought I wouldn't need the olive oil, but it made the avocados smoother. I could maybe go without it next time. Broiled it a bit at the end with the dressings on top so the cheese could melt. It took quite a bit longer than 40 minutes at 350 to cook all four yams. It was more like 90 minutes. I am unsure of the proper timing however.

This was really light and yummy. I loved the type of noodles used (linguine) it was the first time that I have had them. I also loved that there was no real tomato sauce that drenched the whole thing. It was easy to make. We didn't use creamed spinach. Just regular frozen spinach. And we used some of the fat from the left over chicken in place of the oil to saute the garlic. And no salt or pepper either. Made 4 servings for us.

These were very good. But they are not so good after you put them in the refrigerator and if you eat them cold. This is a nice vegetable choice and is fun to make because a single vegetable has the spotlight. The finished appearance is thus simple. The mellowness of the yellow mustard dressing surprised and satisfied me. It was not spicy. The Parmesan takes an equal stance with the mustard taste-wise. The Parmesan also gives the yellow sauce a nice thickness. I used solely brown mustard, no Dijon, and the flavors worked. I think the oregano spice is very important, it definitely altered the sauce's taste. It was more rounded. My boyfriend wanted more cheese on top. The tomatoes were not watery and flimsy after baking. I did not use parsley. And used reduced fat mayo.

This was really good. I made the filling part for 24 servings and left the crust at 16 servings. I forgot to adjust the cooking time though, and the result was sort of like a lemon filled doughnut. My boyfriend really liked them.

Awesome! We've made these 3 times now. They last for awhile since 20 are made. It's fun to experiment with fillings. One time we did a beef stew. Another time chicken, cheese, and broccoli. And then another time we did the recipe as written. We want to try a pizza filling next time. The bread is really good. We use a lot of flour to stop the dough from sticking to the surface. So we ignore the part that says use an un-floured surface. I think they turn out fine... My boyfriend puts in way more than 2 Tbs of filling. And I think they are better that way.

This was yummy. It almost overflowed the dish was so full!

Needs more chili seasoning. I'd put 1/2 to the whole packet in. (But I like spice and flavor.) Also 1 tablespoon of hot sauce is not enough, it needs 2 like the directions say. Very yummy and healthy!

This is good. Making meatballs was fun. 1st time. Although you can't brown all the meatballs outsides without cooking them through. And after 15 minutes I put them in slow cooker and they cooked thoroughly. The green bell pepper is necessary and tastes like it belongs there. Good on rice.

I didn't realize that corned beef and cabbage usually takes 10 hours in a slow cooker if it's on low. We ended up waiting a lot longer than we thought! It was pretty good. Next time I'll cook it over night.