Wanted to try using bran cereal in my baking (fibre is good for you, right?) and this is what I decided to go with. I liked the ingredient list, especially the fact that it doesn't call for a cup of vegetable oil. I'm not too fond of raisins in my bakeware (read: it makes me gag), but one review claimed you can't tell. Well, you can, but it's not so bad. I would chop-chop the raisins next time, though. And I did add 3/4 tsp of baking powder. I don't know if that changed anything. Oh: I didn't actually have all that much honey on hand. So ended up using 1/8 cup of honey and 1/8 cup of maple syrup and then gave up. Muffins were sweet enough nonetheless. *****

Delicious! Will definitely make again. Mmmmm..... [12-29-2001] Update: I make this soup once or twice a year (whenever I have an extra bottle of wine lying around) and it always turns out perfect. This is *sooo* good! SOOO v*e*r*y good! And there are no fancy ingredients. And yet it's delicious! Why don't I make it more often? Anyways, whoever said this has too many onions... Did I mention this soup is good?

Love it! Didn't quite follow the recipe - didn't use potatoes at all and used a grill seasoning mix instead of dry soup podwer - but it turned out sweet (!) and great. Especially complimentary to the chicken a la king which turned out a little salty. Lots of room for experimentation.

Loved it! It really did only take 10 minutes to boil the potatoes! Very quick recipe (no peeling!), looks real fancy, and tastes awesome! Plenty of room for self-expression: adding garlic salt or chopped chives, etc. I actually made this twice last night - once to take over to a friend's place and once for our own household. Definite keeper!

So simple and yet so tasty! Left the chicken in the marinade for a couple of hours and then popped it in the oven for half an hour at 350 degrees. Served it with Suzy's Red Mashed Potatoes and a salad. Delicious!

So I had leftover broccoli from my 7-year-old's birthday party (who knew the kids wouldn't go for the veggie platter?), a bag of frozen shrimp sitting in my freezer since forever, orzo from my orzo-and-feta-cheese-salad phase earlier in the summer and a truckload of tomatoes from a wild u-pick expedition a couple of weekends back. What to do, what to do? Find the perfect Orzo Shrimp Stew recipe to use everything up?! Yes! I love simple recipes like this one where the ingredients just come together so beautifully. So...what I did different: -used Vegeta (chicken bouillon powder), instead of broth (because I'm Eastern European like that) -used fresh overripe tomatoes instad of canned -added orzo a few minutes before the veggies What I did wrong: -still learning to use my peppermill:milled pepper is a lot stronger than regular pepper - sorry kids. -stew or not stew? Indeed, this isn't really a stew, more of a watery finished product. Would use a bit less liquid next time. *****

Oh...My...Gosh...It *IS* like the restaurant dish I love and crave! Followed the recipe more or less with the ingredients I had (and didn't) and followed MamaNicole's suggestion for baking the tofu and it was FABulous!!! The secret's in the sauce. Mmm...

These were my first scones so I don't have anything to compare them to. I wasn't swept off my feet, but I'm still giving them 5 stars because I don't want to mess with the masses. :) They were moist and yummie - made half plain and half with fresh blueberries (a bit of hard time folding the blueberries in). I found they were sweet enough and don't really understand why some reviewers add extra sugar...

Pretty good sauce indeed. Used less mushrooms because I didn't have more (yet my son still managed to locate them and deem the sauce not to his liking :P) and omitted the red pepper flakes. And the water. (Figured I would add as needed, but did not need.) Even more flavourful the next day (it's true). Makes a nice sized batch - definitely more than four servings as the recipe lists.

I have made this soup a couple of times and it is simply divine! It was a huge hit at Thanksgiving dinner. Don't believe the hype; this is as much like baby food as any "cream of" soup is. Actually, my pals couldn't get over the fact that there *isn't* cream in this soup! Most excellent!

I was afraid to try this recipe because of some reviewers who had written that it came out dry and not so great. Except for substituting margarine for the butter, I followed the recipe to a "t" and loved it. It WAS moist and had yummie flavour. I made it last week with four large, very ripe bananas and again today, a week later, with four perhaps-more-than-ripe-possibly-rotten bananas from the same bunch. Aside from a certain side-taste (...), the recipe was great with these bananas too!

I was looking for a recipe for my frozen spinach and came upon this one. Since I was in the mood for curry and we don't have a microwave, I only followed the recipe until step 3. Instead of putting the spinach into the microwave, I just added it to the lentil mix and then added curry paste instead of cumin and pepper. DEElicious!! Full-on taste! Good enough to eat on its own!

Hubby was in the mood for ribs, while I was in the mood for sauerkraut: this was the recipe we needed! Used beer instead of white wine and caraway powder, instead of seeds (I hate caraway seeds!). Taste was yummy and meat fell off the bone. Next time I would cut the carrots smaller, because the "large chunks" were too large for my tastes. Otherwise: recommended!

These muffins were good...but...the truth is: I am trying to find THE orange chocolate-chip muffin recipe that my mom used to make but [fast forward 20 years] no longer has the recipe for. And these were not it. I remember those as having more flavour and being bigger and cracklier. So these muffins were good and I do recommend them. I did not notice the part about 18 servings until after I prepared them in my 12-serving pan. They were a decent size this way - would probably be rather small per the recipe direction. Substituted yogurt and chocolate-chips. Would make again.

This being my first pie, it took me a while to figure out why I was supposed to prepare the pastry for two crust pie when the ingredients called for a single crust pie. The crust portion of the recipe went downhill from there. I used the Tenderflake frozen pie shells and for some reason, the entire crust was burnt after 20 minutes of baking. Using the Ring of Foil was of little help. Tastewise, this apple pie *is* awesome (added lemon, brown sugar, flour). Will try again.

I wouldn't die for these muffins, but they were pretty good. I doubled the recipe for the batter, but not the topping and made a dozen regular ones (added vanilla extract). The first batch was structurally okay, but for the second, I experienced top-of-muffin lift-off difficulty ie. the top would come off and the bottom would stay stuck in the pan. It's a mystery...

The first time I made this, it turned out a little too salty and bland. The second time it was better - used no salt since I figured the bouillon powder was salty enough. And since I don't like peppers, they were omitted both times. Nobody missed them.

Rather disappointed with this dish because all the reviews I read were extremely positive... One word: bland. It wasn't bad, it just didn't have substance. Or salt (maybe that's just me). Granted, I did not make the accompanying sauce, but I still expected greatness. Oh well. The dish was okay with the couscous, tabbouleh (sp) and tzatziki I served it with, but still....bland.

This dish was okay, but a little tart and unsalty. Might be my fault, of course. Didn't have tomato soup, so used a 5 ounce can of tomato paste (+ can of water = 10 ounces of tomato soup? :)) Doubled up the curry and added cumin. Decreased cooking time. Could it have been the tomato paste?!

One of those sleepless nights where you feel like making muffins, right? Figure if I do the suggested substitutions, these will be awesome, right? Well, no. Even with the tweaks (whole wheat flour, brown sugar, more cinnamon, a splash of vanilla) these were meh. Not bad, but just not very exciting.