Absolutely delicious! We had only 1 can of fire-roasted tomatoes left from our last trip to the States, the other was plain diced. Also, used milk rather than cream. Healthier. Still rich and awesome! Will make as soon as we can get our hands on more fire-roasted tomatoes! Could be a while...

I forgot to add the toasted hazelnuts! Was still one of the best salads I have ever had. Oh! I used half portobellos and half buttons because that's what I had on hand. I'd bet any mix of mushrooms would work well. Delicious!

Loved this. By far the best bean salad I've ever tasted. I added a 2nd stalk of celery (small dice) and cut the vinegar and oil to about 80%. Still plenty of liquid. Delicious after just 2 hrs of marinading, but much better on day 2 after flavors melded.

I used a different frosting, because I love cream cheese in frosting and also wanted to read lots of reviews and be sure that the frosting I chose would pipe well. The cake part of this recipe though, was absolutely delicious. A delicate delicious lemony flavor. I subbed in yogurt for half of the sour cream just to be a little healthier and because I had it in the fridge. I'm sure it's great using these 2 in any proportions. Oh! I also added just a pinch for baking powder as someone had noted and the cake was very nice and fluffy.

Didn't use a crust. Used 3 granny smith apples and 3.5 pieces of whole wheat bread, lightly toasted. Also, added 1/8 tsp allspice as someone suggested. Last, I only used half the sugar, knowing it would be significantly less sweet, but wanting to try it, in hopes of being healthier; an experiment. Results - Not sweet enough for a dessert, alone, but with a little ice cream on top, perfect. You may think that defeats the purpose, but the alternative, full sugar would be much worse! Here's the best part though - can have it for breakfast and not feel guilty at all. I did it w/a few spoonfuls of plain yogurt on top. Excellent texture. Delicious. Might try with chopped toasted walnuts next time or some ground flax to add a contrasting texture. Yummy though, just as it is.

I'm giving this a 4 because I feel like I must have royally screwed up. This sounds like the best recipe ever, but there was one huge problem with my result. The clove taste was very strong and really overshadowed (perhaps combined w/the other pumpkin pie-type spices) the chocolate flavor. I substituded half the butter with applesauce and I don't think there was any negative impact there. Just a welcome reduction in calories. The brownies were beautiful and the texture perfect. Will definitely make again, but will reduce clove to 1/8 teaspoon or maybe even less (gun shy!). Maybe the ground cloves here (Asia) are much stronger than at "home" (US). We'll see...Admire the developer's idea though. Brownies giving birth to a pumpkin pie, was it? Best idea ever!

Browning of the rice in oil took quite a while! Didn't time. Texture of rice was absolutely awesome. However, not as flavorful as I'd like. In the future, I'll try using a scratch chx broth (vs. bouillon cubes), maybe a can of green chilies or something else. Great base, but I tihnk it needs a little more oomph.

A cinch. Simple, super healthy (used 100% plain yogurt and no mayo; also used agave vs. honey) and tasty. Will definitely make again and again. However, will try to make more interesting by adding things...such as cilantro.

Many changes to make healthier. Awesome flavor. Some, who do not eat low fat baked goods, may think the texture slightly gummy, but we enjoyed a lot! 1/2 whole wheat/1/2 regular flour. Subbed apple butter w/sweet potato (didn't have). Subbed all oil w/applesauce. Subbed half of sugar w/agave nectar (decrease to 2/3 of sugar amt in recipe). Only half the raisins because I ran out. Seemed like plenty though. Think you can mess around w/this recipe in several ways w/out screwing up too badly. Delicious and pretty healthy!

Delicious! Followed recipe exactly (though it was not easy finding all ingredients and I live in Hong Kong!!!), with one excpetion. Left out white pepper, cuz husband doesn't care for it. I think it would make an excellent soup even better, so will likely sprinkle some in when I eat the leftovers. "Bamboo fungus" was extremely difficult to find because clerks were very confused. Once I showed my colleagues the other reviewers translation ("long net stinkhorn"), they used a tool to translate to Chinese and I brought that to the store, so try that if you have trouble.

The concept is great, but the flavor was weak. Not nearly enough garlic! I should have read the review that said "I used 3x the garlic and could've added more". I think if I triple the garlic next time, it might be just about perfect for us. I didn't taste the herbs all that much though either, so I think I may add a little more there too. Careful w/broiling! I burnt the first batch in only 3 minutes!

Cut back to 1 block cream cheese, 1/4 cup butter and 2 cups confectioner's sugar to start. Added more sugar to get desired consistency for spreading onto a cake that was going to be decorated (needed to be somewhat firm; no melting). I love cream cheese frosting and despite the reduction in cream cheese, the flavor still really came through. Very good!

Very good. Halved the brown sugar. Increased to 1 cup of fresh, pureed pumpkin. Plenty sweet. Very delicious, except for one thing; tasted a little salty. Didn't see anyone else comment in the few reviews I read, but followed instructions carefully, so will definitely reduce next time.

The wine flavor didn't come through strongly enough for us. Would like to try using more, but don't want to throw off the texture/consistency, which really was just perfect. Will try to find similar recipes to see whether different proportions (just slightly) might work. If not, might seek out a better (possibly slightly stronger?) marsala wine. Really beautiful consistency though...

Marinated for several hours. Possible that the marinade didn't penetrate enough because the chicken breasts were so large. Flavor was not strong. Even if it were a bit stronger I think I'd say good, but not great to the flavor combo. A bit more acid (lemon) maybe...

I cheated. Used canned, sliced (not pickled) beets and used a prepared (Marie's) greek salad dressing with feta in it. Absolutely delicious. Potentially better doing everything from scratch, but sometimes you just don't have the time! Yum. Will make again, the right way or the wrong way!

Delicious. Used ground turkey because I had it in the freezer. I would reduce the seasoning a tad next time. Very strong. The gravy was excellent. I used Swanson's new beef broth "flavor booster" (very concentrated), added about 8 oz of mushrooms (wanting to add a veg to the dinner and taking this cue from stroganoff) and served over "no yolks" "egg" noodles, which taste the same to me! Only regret is that I didn't have lingonberries on hand! Will plan better next time! Also served with Danish sweet and sour red cabbage. Yum.

Added a fresh jalapeno (no seeds) and some lime juice to the marinade. Marinated 24 hours. Used 2T brown sugar (vs. 1/4 cup). Added 1 cup baby carrots during last 20 minutes. Very delicious and wonderfully tender. Will likely use same cooking technique over and over, using different seasonings. I do wish there was a bit more sauce. Next time will likely add some chx broth and/or coconut milk (will make it light coconut milk, next time!) to stretch it, as well as the jalapeno seeds (we'd like it even spicier!).

Used half the vinegar and half the sugar. Great, but I think I could reduce the sugar even more!

I made a pretty significant change. I substituted half of the ground chicken w/half a finely grated zucchini, half a finely grated carrot and one-quarter a finely grated red pepper, similar to "rissoles" which I discovered in Australia (about half ground meat and half grated vegetable in a burger patty), because I was afraid that ground chicken alone might be a little dense or dry and because I like to make things a little healthier. Other than that, followed exactly and topped w/tzatziki sauce. Excellent!