I used real butter and had to substitute light cream (didn't have milk) and worked beautifully! I'll increase the cinnamon a bit next time just because it's a lovely taste in this fudge and not something I would've thought to try - thanks so much!

Fantastic! I added the full amount of sugar, using brown sugar. Also topped with lots of cinnamon, intentionally hoping for a more dessert-like custard and it's a favorite! I think it'll even be great cold with maybe a little maple syrup. Who knew turnips could cure a sugar craving. Thanks!

Fantastic! Made it as a side dish, then ate so much, I didn't bother making the rest of the meal. Ate a bowl of it and can't stop nibbling still. I'm officially a turnip fanatic. Thanks!

Fantastic! I had to use bottled key lemon juice because it was all I had on hand. Like another reviewer mentioned, it's like key lime/lemon pie but even creamier. My avocados were so ripe, it was easy to mash them with a spoon. I blended the first mixture, before adding the avocado, for awhile, 5 minutes or more, because I didn't know how thickened it should be and it set up beautifully overnight, nice and high but dense. This was an experiment that instantly became a favorite!

This worked beautifully for me on the first try, using the tip from others to put most of the sauce on the apples, then brushing a bit over the lattice (since how much gets into the filling, runs off or sits on the top depends on how tightly you do your lattice - if I do a more open lattice next time, I'll just drizzle the sauce). I sliced the Granny Smiths about 1/4 to 1/3-inch thick on average so they cooked through beautifully. I had huge, local apples so I just filled the pie using what fit which was about 5 of these apples - I had to just see what fit in my particular pie plate so I did follow the directions - filled and mounded the apples slightly. There are few recipes I feel like I'll stick with after the first try, but this is a definite!

I used raw sugar and sea salt so I cut back just a pinch on both of those since they're a little more intense. Other than that, followed the recipe exactly for Sunday morning quiche. I had to stop myself from nibbling on the crust before I filled it! I used a glass pie pan since that's what I have and kept the temps. the same so it might've been a little more cooked before I filled it. This crust stayed dry and "fluffy" under a quiche which I've never experienced with store-bought crusts. This one's the one that works for me - thank you!

I loved this! My only adjustments included that I always freeze tofu first, then thaw and squeeze out all the water as I much prefer the texture. I add a step to the breading technique - I just stuck to what always works for me. After dipping the tofu in water, I sprinkle it liberally with cornstarch so it forms a sort of light, damp paste first then press it in the breadcrumbs. I thoroughly enjoyed this and made a couple of extra "cutlets" to just warm up for sandwiches tomorrow. Like some other reviewers, I had a hard time not eating the whole thing in one sitting.

I love this! I had no choice but to substitute canned yams for half of the squash amount because my new dog, who can reach the counters, scarfed down half my roasted squash when I wasn't looking :). Worked just fine with the yams fillin' in, maybe added another dimension in taste. The pineapple was the key to this for me.

I made this almost according to directions - but using vegan alternatives and it was fantastic! I doubled the gravy per previous reviews (subbing olive oil for "meat drippings") and just doused everything with it, so STILL there was none left over!

I decided to disregard a review that told me nothing (Not good, wasn't working... Because...?? What's the point?), tried it and it worked great for me in particular! I've made it many times, always testing as I go and depending on my mood, I adjust the heat by using "mild/medium or hot" salsa which is key to if it would be bland or spicy, those spices count. Great technique for me so I can keep dried beans stored yet still get a fix for a sudden craving! It's a technique with dried beans you could use in many more circumstances. I just cooked until thick - on my particular stove, that was 20 minutes. As many stoves, salsas and beans and quality of spices as there are in the world, try to be fair or informative regarding recipes.

I loved this - instead of cutting soy sauce down, I used a low sodium soy just aiming for the balance of sweet and sour that I like best for what I was putting it on today. Other than that, I just tasted the mix all along the way and it fit what I was looking for. I used it for crab rangoon - if I want a s&s sauce for eggroll, I'd increase the sweet content maybe but this is a great all-around sauce and I wouldn't be disappointed to use it exactly as written with anything whatsoever. Recipes give you ratios, technique and beyond that, it's personal taste. I didn't compare this to a restaurant, memories of my former favorite, etc., it's just good on its own!

Eh - basic line is how much are you addicted to salt. I used vegan products with no salt and added it - and it was fantastic!! But if you think you're getting great flavor from "beef" franks or dairy cheese, you just need salt. You can make this recipe great without Kraft products SO easily.

I made this exactly according to the recipe except I didn't have honey, but kept all the other measurements the same and it was perfect for my taste! I like the little extra tartness of lime over lemon.

I've made this several times now and using vegan ingredients and the intensity of flavor from garlic, worst. sauce, etc. makes this so satisfying. I add a scant bit of cinnamon, not enough to taste it but to help meld the flavors. I love this with grilled (vegan) cheese! I think it would be fantastic as a slow-cooker dish.

The straight edge on my grater makes these just thick enough that I can pop them off the plate. Haven't figured out how to make them not stick yet, have tried cooking sprays, etc., but hasn't stopped me from making them all the time! My microwave (which rotates the whole time) takes 8.5 minutes. If I want cheesy flavor, I use the powder in the classic mac and cheese box, sprinkle it during the last minute (approximately). But there is such good flavor to them plain, or if you use olive oil, they let you satisfy a long-term munchie attack in the evenings without guilt. I'd never have guessed I could've found a snack like this that was microwaved!

I LOVE this - I use it for my Sunday morning breakfast every week. I change the spices according to my mood, have also used blush wines. I adjust these by mixing ingredients before I add the mixture to the whisked eggs, then whisk just to combine. These eggs don't have the "rubbery" texture of regular scrambled eggs - just don't overcook them to dry them out. I took a couple of tries before I knew they were cooked long before they were typical. But if you are in the mood for classic scrambled eggs, try these on a different day! I love having eggs I don't want to saturate with ketchup. Thanks, Jan!

Simply excellent! I've made these enough times that now I play with the sour cream, butter and garlic measurements and they're fantastic if you go by the recipe exactly or do change amounts of things on the list of ingredients!

Followed the recipe exactly and have made two batches in 3 days. I prefer these to the ones at the shop in the mall!

I halved entire recipe, used as much cream cheese as recipe stated and love it just the way it's written. It is rich, but I just ate less and had the bonus of having some of these leftover to have with leftover roast beef the next day! These are now a staple for me.

Very Good! I added seasoning to my own taste, as you usually need to do with any recipe. Added Worst. sauce to meat mixture; used 1-1/4 beef broth and 1/4 cup of burgundy wine. Made my own mashed potatoes with sour cream and garlic. I LOVE the cinnamon and usually add it to any meat recipe. I did use a pie crust (frozen) that I first put in oven for about 8 minutes. I'll be making this one constantly, it's a standout!