Really yummy. I didn't have an orange so I just omitted that. I didn't have vanilla yogurt so I just put plain with about 1-2 teaspoons of vanilla extract. I also put less honey, about a teaspoon. It was good. My husband loved it. I would've liked it colder. Maybe next time I'll put it in the fridge for a bit before drinking it.

This recipe is off the chain! I already had frozen tofu so I used that and put celery seed instead of celery cause that's what I had on hand. Additionally I put white onion instead of green and white wine vinegar with a little frozen lemon zest instead of lemon juice. I also added a bit of curry. So good! I don't even really like tofu, but I have a bunch from WIC - what a great way to use it up!

This is a great, simple salad. The first time I made it I put a bit of the bacon fat with olive oil. It was a bit greasy - but so yummy! This last time I made it, I cut out the bacon, used only olive oil, cut the dressing ingredients in half and used sherry vinegar. So good. I love the tarragon with the spinach.

This was really good. I used frozen salmon, thawed it out and threw it into the soup before simmering for 20 minutes. I also took another reviewer's suggestions and deglazed the onions with white wine and skipped the cheddar altogether. Didn't have celery so I just put in celery seed. It was a little chunky so I used my handheld blender to blend it up a bit cause I still wanted chunks but a little creaminess too.

I'm sure this recipe is worthy of 5 stars and that this poor rating is due to errors on my part. But maybe someone can learn from my mistakes or help a poor soul who has very little experience cooking salmon (first time!). Anyway, started with frozen salmon (my first error?) and since I don't have a grill I tried the whole bake it then broil it method. It was dry and the marinade didn't really glaze over like I would have liked it to (should I have expected it to?). Also the salmon had weird grey gobs on it when it cooked. Next time I think I'll try rinsing the filets first and then putting it in those foil packets before sticking under the broiler (closer this time).

Mmmmm. I put the berries and water in my crockpot on low the night before - then added the rest the last hour and cut the sugar in half. Next time I might try adding some white tea leaves as well.

This was so delicious and easy. I already made navy beans so all I had to do was throw everything into the crock pot and put it on high before I left to workout. When I came back I had a nicely simmering, flavorful soup waiting for me.

This cake was no dream. A bit more like a nightmare, at least as far as prep is concerned. It looked deceptively simple, just white cake mix, frozen strawberries and cream cheese and with a really high rating from a lot of people. After reading all of the reviews I made a ton of changes and I hope it works out but if it doesn’t that is o.k. as I have another cake recipe lined up just in case. Here are the changes I made. I added 1/8 teaspoon red food dye to make sure it was nice and pink. I also added 1 tsp strawberry extract to make sure it tasted really strawberry-y. I did not add an extra egg (in this case egg white). I also used strawberry cream cheese instead of regular. So I basically put all the wet ingredients in the blender, I can’t quite be sure how much frozen strawberries I had, (I used my own in the freezer) because it wouldn’t blend for me to measure it but I would guestimate about 1 1/2 cups, to these I added 2 TBS sugar. I also put in 1/3 cup water. Then the oil, the egg whites then the cream cheese and extract. Then I just followed the box directions and basically mixed the dry and the wet with a hand mixer and added the food coloring at that time. Everything turned out good. It wasn’t the best cake in the world but it was pink and it definitely had a good strawberry flavor. The texture was good, kind of spongy and moist but not so moist as I like it but not dry either.

This was super yummy. I basically cooked it exactly as directed except I added chicken sausage at the beginning. It took way longer to cook though. More like 4 hours.

Wow! This is so good. I just finished making it. What a lovely combination of buttery creaminess and tart lemon awesomeness. I am going to serve it in martini glasses for dessert tonight.

These were such a treat. I followed the recipe exactly and served them for Christmas dinner. People inhaled them and there were definitely none left for leftovers.

I was skeptical about this but I have a lot of tofu and peanut butter so I decided to give it a shot. It turned out yummy! I even used less than stellar ingredients (name brand peanut butter and a store bought oreo crust) so I imagine that if good peanut butter were used along with a decent homemade cookie crust it would be even better! It was more trouble to make than I thought it would be but that was because my blender is not very good and all the peanut butter was too heavy for it and I had to keep stopping to mix the filling by hand. I ended up putting in 400 grams of peanut butter and adding about a 1/3 cup confectioners sugar in addition to the honey. I also put a bit more salt and topped it with chocolate sprinkles. The texture is a little strange when it comes out of the blender but it freezes up nicely. edit. my husband had some of this and loved it! He said it was as though it were from a restaurant!

Yay! I was trying to get rid of some summer squash in my fridge that was limp and on it's last leg. I cut the sugar in half, cut the oil in half, and cut the nutmeg in half after reading the reviews. I also used whole wheat pastry flour and added two apples that I turned into applesauce using the "Sarah's applesauce' recipe on this site. I did have to cook it an extra 7 minutes but it turned out great! Thank you!

This turned out wonderful. I ended up using 3 lbs. of berries, a blend of strawberries, blackberries and blueberries, and three cups of sugar, and about 1/3 cup of lime juice. I wonder if this freezes well? Also, it never came up to 220 degrees! It got really thick though so I ended up using the freezer test even though I had a thermometer.

Oh my. I think I've just made the most gorgeous appetizer on the planet:) I've never worked with artichoke before so I'm really happy everything turned out so awesome. I don't have a grill so I used my George Foreman.

I made this a while back and forgot to review it. I wanted to put in my two cents since many people gave it less than stellar reviews. This was awesome and I am making it again today. I used the mortar and pestle and I think that will make a big difference because it really crushes all that flavor out of the garlic. Otherwise, I made it exactly as the recipe instructed. I really love strong flavors so if you do not then beware - if you do however, I recommend this. This is a wonderful, easy way to get your greens and I just love that it is served raw because that is more nutritious. I did not cook it beforehand like some others did. I think it cooks a little in the marinade but one of it's most appealing characteristics is it's crunch. It lends a nice balancing texture to any meals where a soft texture may be more dominant.

Yummy. I took the advice of other reviewers and covered the cauliflower for the first half of the baking time and that cooked it nicely. I'm sure it would have burnt otherwise because it had a nice carmelization and was sizzling loudly by the time the baking ended. I skipped the parsley because I didn't have fresh and I was afraid the dried would burn. This was an awesome, simple way to prepare cauliflower.

Wow! This was tops. I browned up some ground turkey with the onions and skipped the tofu. I already had a bag of chickpeas (still sitting in their lovely subtle broth) in the pressure cooker so when the time came to add those I loaded them on along with a cup of the broth. I kept adding the broth as it cooked to keep it creamy as it kept drying up (my electric skillets fault?) Anyway, by the end I used up almost all the broth and topped it off with a bag of frozen spinach.

I made this almost exactly as directed by the recipe. The only changes I made were cranking the oven up to 400 and only cooking for 20 minutes. My husband and I loved them! They were light and delicious.

I altered the recipe so that I could make these a day ahead. First I peeled the potatoes (10 of them),then I put them through the food processor and sliced them into 1/8 inch thick slices. Then I sautéed them in butter (ended up using 3 pans so as not to overcrowd the potatoes each pan had a quarter cup of butter) and I sprinkled them with a little kosher salt. Sauteed them for about 10 minutes until just tender,then I drained the butter out of each pan into a large bowl. To this I added the cream of chicken and the sour cream. Then I folded in 1 bunch of sliced chives and 2 cups shredded cheddar and 1 cup shredded emmenthaler. Then I layered three layers of potatoes,starting with the sauce on the bottom and ending with the sauce on top. I stuck it in the fridge till the next day. Next day melted the 1/4 cup butter and put 3 cups corn flakes in a gallon ziplock bag and crushed them with a marble rolling pin. Poured the melted butter in the bag once the butter cooled a little and mixed it up in the bag. Poured the mixture onto the potatoes. Baked at 350 for 45 min. Half of the time it was covered in foil and the other half of the time it was uncovered. I wish I had put some white pepper in this but I forgot. This was super good but should have cooked even longer since a few of the potatoes were a little underdone. It made a lot of dirty dishes for one side dish but it was very decadent and special and it helped to make it a day ahead.