Very yummy =) A really good option for when I don't have a lot in the fridge, since pretty much all the ingredients are things I have in my pantry. Not too much work either - not a lot of chopping compared to most vegetarian recipes I've made! I did adjust it a bit but nothing major, would be a great recipe as written! Changes: I started by simmering the spices in oil, so they got nice and fragrant. I also added the boiled potatoes early on (before the liquid ingredients) so they disintegrated a bit and made the sauce nice and thick! In fact I had to add a bit of water afterwards to make it saucy again, oops! But I liked the texture that way. I used a bit of minced ginger instead of powdered; I subbed crushed tomatoes for the soup; and I added a touch of lemon juice, sugar, and cayenne for kick. I agree that tomato soup wouldn't be as nice as actual tomatoes. I did find I had to add extra spices, but I think that was my fault 'cause the potatoes soaked a lot up at the beginning. Tasted fabulous!

Super yummy soup! After reading other reviews, I did mess with the recipe a bit. I used fresh chicken broth instead of veggie (about three cups) and boiled the soup for about half an hour to reduce the volume a bit. I used two cloves of garlic, some beef bouillon powder, and lots of cumin and cayenne pepper for extra flavour. Also, rather than using canned black beans I used about three cups of my own cooked ones, half pureed and half whole (I cook large amounts of organic dry black beans in my crock pot every few weeks, then portion them into ziploc bags and freeze them). This soup tasted fantastic served with sour cream and cilantro. Next time I would probably sub frozen corn for the canned stuff, and I'd add at least another cup of beans - I really like the texture added by the whole beans and I think it could have used more. Thanks for a wonderful recipe =) it will be a winter staple!

Fave chocolate chip cookie recipe so far! I agree that 10min baking time is just right - mine ended up crispy on the edges, soft in the middle - mmm mmm sooo good! I did change the recipe a tiny bit. I swapped the white and brown sugar quantities as suggested, and I subbed marg for butter. My peanut butter was really runny/oily for some reason, so I used a tad less than 1/2 cup. I wonder if that's why some reviewers found these dry - just really dry peanut butter? Mine were super moist and good. But between the runny peanut butter and the margarine, the batter ended up very soft and sticky. They were more like drop cookies, and they spread a lot. Not complaining though since that's just the way I like them =) I've only got one criticism: I think a full cup of chocolate chips is way too much for a recipe than only uses one cup of flour! I cut back to 2/3 cup, and it was still almost too much for me, even with my strong sweet tooth. Overall, fabulous recipe. I've been searching for ages for the perfect chewy chocolate chip cookie, and I think I may have found a winner =)

Very yummy! I didn't have onion powder or liquid smoke flavour, but I just left them out and it still tasted great. Honestly though, for only two steaks I really don't see why you need to use a full 1/2 cup balsamic - I halved most of the ingredients and it turned out just fine (maybe because I marinaded in a ziploc bag instead of a dish, so the steaks were completely coated even with way less liquid). I've tried subbing in red wine vinegar for half of the balsamic (cheaper) and that worked too. Overall, a bit hit. This will be our go-to marinade from now on.

A.M.A.Z.I.N.G. I've made this twice for potlucks and both times it was a huge hit! Both times I cut the amount of dressing in half and it was plenty. The second time I didn't have all the ingredients on hand, so I kind of improvised the dressing: 1/4 cup oil, 1/4 cup red wine vinegar, big squirt of lemon juice, 1tsp sugar (I don't like it too sweet), 1/2tsp garlic powder, at least 2tsp cumin (just dumped it in!), 1tsp salt, 1/2tsp (or more) cayenne pepper powder. I love cilantro so I added a LOT. Everybody asked me for the recipe =) This one is definitely a keeper!

Excellent. Super easy and very tasty. Mine was similar to the suggested low-fat version - I used a can of coconut milk instead of cream, and only about 1/3 cup margarine in total. Hate making extra dishes so I did it all in one pan: browned the chicken with the onions, then added all the rest till it was cooked through. I did simmer till it had boiled down quite a bit (even using a smaller volume of liquid than suggested I found it a bit runny). If the contributor hadn't added a low-fat option I would only have given this four stars, since even with only 1/3 cup marg it was rather greasy and I can't IMAGINE what it would have been like with all that cream and butter.

YUM! I messed around with the recipe a bit but I'll still give it five stars 'cause I think the original would be amazing too, or even better - I didn't have dates or nuts, so I didn't use them, but I bet they would have been great. I cut back on the sugar a bit as suggested, and subbed in some brown sugar for some of the white. I had a can of crushed pineapple that I drained and used instead of the apple pieces. So basically I used this recipe for carrot cake muffins =) and they were delicious! Obviously a very versatile recipe.

After reading the reviews, I did make a few changes: used chicken bouillon for the rice, doubled the rice, used three garlic cloves, tripled the basil and oregano, and used a bit less cheese. Also, I skipped the baking step (if you cover it, the cheese will melt on the stove - saves a dirty dish). I liked the overall flavour, it smelled absolutely fabulous on the stove, and I'm definitely glad I altered the original recipe (wouldn't have been enough herbs for sure!), but I don't think this was absolutely outstanding. If I have lots of zucchini to use up I'll probably make this again, but I won't go out of my way to buy ingredients for it. And I'd be more likely to use it as a side dish, whereas tonight we ate it as our main meal with a baguette. Still, it wasn't a big disappointment. The taste was nice.

Yum yum yum! I did have eggs in the house, but after seeing the reviews for this recipe I figured I'd give it a go. Best peanut butter cookies I've ever made! I did make a few changes: I added some vanilla and an extra 1/2 cup flour, as suggested by other reviewers, and I subbed milk with lemon juice for the buttermilk and margarine for the shortening. I added chocolate chips to half the batch, but the cookies were super yummy on their own too. I did find that 10min at 375 was about two minutes too long, especially since I like my cookies a bit underdone (after ten minutes they were quite brown), but I think that was probably my margarine. Crispy edges, soft centres, peanut buttery goodness, highly recommended!

Good basic recipe - great with a few additions! I tried garlic powder, paprika, cayenne, and an extra cup of cheese. I wanted to use 2 cups of pasta, so I added a cup more milk as well, which turned out to be a good idea because apparently Campbell's condensed cream of mushroom is super salty (if you're using Campbell's, I'd recommend extra milk for sure). I did use regular milk, as in the recipe, and although it did get a teeny bit grainy it seemed less so than with a regular cheese sauce - evaporated milk should solve that problem. Baked at 350 for 50min; about 5 minutes before it was done, I stirred it through with a fork, sprinkled extra cheddar on the top, and left it uncovered to brown a bit. Simple, tasty dinner, and enough over for tomorrow's lunch! I'll definitely try this one again.