Yum! So happy to have found this recipe. I used a container of prepackaged coleslaw and omitted the green onion (because I didn't have any). I do not eat oil, sugar or salt, so I was nervous about making the dressing without that stuff - but it worked out great. Substituted water for the oil and agave for the brown sugar. Seriously yummy. Threw some raw peanut halves on top. Thank you!

Very good. Only change I made was to peel the potatoes (for my picky kid). Fortunately, he really like them. My husband and I would like to try them sometime with the skins on and will add garlic to spice it up a bit.

We are not brussel sprout fans, but keep hoping to convert. This was our second attempt at a brussel sprout recipe and it was good. In fact, my husband said "this is gooooooood". We made only two changes: used regular sherry instead of cream sherry (because I couldn't find it) and added more mushrooms. A little of this dish goes a long way - it is very rich. I might try reducing the heavy cream a bit next time.

We made this as is except we substituted a pork tenderloin. It was good, but not great. It was missing a little something. Perhaps garlic? Or, possibly, the lean pork somehow reduced the flavor. We will make it again, but add some garlic and/or use beef.

I was VERY skeptical about this recipe. I had only blackstrap molasses, which is stronger than the regular kind. Then I read reviews that stated that the molasses was overpowering in their recipes. I ended up cutting the molasses in half (1/4 c) and then adding 1/4 c of agave nectar. I also cut the cloves down to 1/2 tsp. I was still worried until we tasted them. They are very good - even my ridiculously picky son liked them. We will make them again next Christmas.

I used chicken instead of shrimp (my family doesn't like seafood). The only other changes I made were to use 1/2 zucchini rather than the yellow squash (because my store didn't have it) and to add 2 tsp of brown sugar to cut the spiciness of the cayenne (we like spicy stuff - but there was too much cayenne for us). My kids didn't care for it (they doused it in teriyaki sauce), but my husband loved it. I would make it again for just the adults, but would cut the cayenne in half and perhaps add a bit more orange zest.

I followed the recipe as written except I used the brown sugar with Splenda product rather than straight brown sugar, used a real egg, dark chocolate chunks and added chopped walnuts. I wish I had read the reviews first. As many of the other reviewers mentioned, the cookies were very flat and fell apart when attempting to transfer them from the cookie sheet to the cooling rack. They were very gritty. So much so that I couldn't eat them. I would give the recipe one star except that my fiance and kids liked them. I will try making the changes suggested by other reviewers (omitting the white sugar and adding more GF baking mix) and will adjust my review then if they turn out better.

I added extra mushrooms, cut the cayenne in half and added some cinnamon. I thought it was just ok, but my fiance declared it the worst thing I've ever cooked. I ate my portion and then leftovers for lunch two days, but I won't be making it again. I think it must just be a matter of personal taste preference with the reviews as mixed as they are.

I thought this was a bit dry, but my fiance loved it and wouldn't stop raving about it, so am giving it five stars. I did make several changes. Instead of cherry tomatoes, I used sun-dried tomatoes. Also threw in some kalamata olives. Topped it with chopped walnuts, but would use pine nuts next time (we didn't have any). I put in extra pesto to make it less dry, and then even added some flax oil. Topped it with feta.

I wasn't totally crazy about this, but my fiance LOVED it. He's a huge chicken parmigiana fan (and a bit of a snob about it as he grew up in NY and CT). He said he liked this dish even better than chicken parm. Big praise from him. He raved about the sauce. I only changed a few things - used gluten free bread crumbs and used a cheese mixture of parmesan, romano and mozzarella. It took a very long time to saute the tofu and I had a difficult time getting the crumb mixture to stick to the tofu (possibly because I was using gluten-free crumbs). I'll make it again because fiance loved it so much.

The flavor was good, but the chicken came out of the oven a bit "soggy". May try sauteing it on the stove next time.

Delicious. Added chopped pecans to the top. Would probably use 2-3 more peaches next time.

We didn't care for the lemon juice - I'd leave it out next time. We topped it with fresh-grated parmesan, which was yummy.

The enchiladas were very dry - you definitely need to use 2 cans of sauce. We also found them to be extremely bland. They need something to spice them up. We won't be making them again.