This recipe was good, fast, and easy. I don't eat a whole lot of fish because I find the flavor too overwhelming (except salmon). My husband thought the lime and cilantro really helped cover the fishy flavor. It was a good recipe, but I wasn't blown away by it.

I'm really surprised at how well-reviewed this recipe is--I followed the recipe exactly except that I used fresh broccoli instead of frozen, and threw in an extra small potato, and I found that the texture of this soup is like gruel. I hate to waste food so I threw in 2 cups of milk with some flour to thicken it, and some garlic salt and let it simmer longer. I ate it with some cheese melted into it, and it was just okay. I won't make this again. If you're on a strict diet and trying to cut out as much fat as possible, the recipe as written might be good to try, but not otherwise.

Obscenely delicious. After reading the other reviews I used 1 tablespoon water/1 tablespoon vanilla, and I used half white sugar and half brown sugar. I'm going to make several more batches of these so I can wrap them up to have on hand for Christmas gifts. So easy and so good--perfect combination!

Yummy, yummy, yummy! Everyone was impressed with my apple blueberry pie and its delicious crust!

My hand mixer broke the day I had a two hour window to make a triple batch of this recipe (for my 25 first grade students to decorate at our holiday party). So I threw the butter, sugar, eggs, and vanilla all at once into the food processor and blended it all until it was creamy--then I mixed in the dry ingredients by hand. I did this times 3 (my food processor doesn't have the capacity to handle a doubled recipe), and had the dough in the fridge and the kitchen cleaned up within an hour. I just finished baking the cookies, and they came out fine--the dough was easy to work with (and thank you fellow bakers for the tips on using parchment paper and peeling the extra dough off around the shapes!!!) and the cookies came out as well as any sugar cookies I've ever made. I didn't worry about the sweetness because my kids are going to decorate them with store-bought frosting and candies anyway. For quick and easy preparation, and great cookies at the end of it all--I give this one five stars.

I made this recipe as written except I omitted the cayenne pepper (because I didn't have any on hand), and I baked the chicken instead of grilling it. My husband and father-in-law both said they really liked it, and I liked it too. I wasn't blown away by it, but it was good, and really easy--and that's good enough for me. :-)

I generally used this recipe although I changed it a bit because the recipe I tried prior was producing flatter bagels. I didn't have that problem with this recipe (I'm thinking it was the 3 tablespoons of sugar in the water?) Anyway, I made muesli bagels by adding in a cup of muesli, a half cup of sunflower seeds, and a handful of raisins and dried cranberries (I cut out about a half cup of flour). I also used 1 and a quarter cup of water. The bagels were amazing. This is a good base recipe if you're experimenting with bagel-making.

I cut the recipe in half, used part brown/part white sugar, and threw in some defrosted corn kernals. I cooked it in a 9 inch round glass dish, and found that it didn't cook all the way through even after almost an hour. We finally started dinner without it, and when we did get to it, it was still too wet in the middle. And I agree with the reviewer who said it didn't taste sweet, didn't taste buttery...didn't really taste like much of ANYTHING. Lots of people seem to like it, though, so I guess all I can say is to make sure you test it out before planning to serve it to guests. I'm glad it was just my hubby and me tonight. :-)

I halved the recipe, used ground turkey instead of beef, omitted the tomato sauce (because I didn't have it), used diced tomatoes instead of stewed, and threw in two cans of kidney beans instead of half a can (for a half-recipe). It was great, and not soupy at all. I'd probably use the tomato sauce next time to add a little more body, but it worked out just fine the way I did it this time.

I made this recipe exactly as written. I used this to frost cupcakes and it really good although it certainly isn't a light, fluffy frosting. It's more of an icing. It seemed a little grainy at first when it was done, but adding in a little milk and stirring it a little more helped that. It is sweeter than many traditional cake-type frostings, but the flavor is very good and it's very easy to make. This recipe was the perfect amount to frost 6 cupcakes, which was exactly what I needed.

I really don't get this one. It's not that the chicken wasn't good, it just didn't taste like chicken tacos should taste. The meat was too sweet (definitely the lemonade). I even added some pepper, salt, chili powder, and a little bit of crushed pepper. I wouldn't make this again.

I replaced 1/4 cup of the white flour with whole wheat flour and used 2% milk and a little extra butter instead of the heavy whipping cream. I also let my toddler put 3 peanut butter M&Ms in each cookie before baking. They came out delicious! Mine were not as thin as in the photo (or as small)...I made them the size of your standard cookie and they are definitely rich. I stuck them in the freezer for the nights when my husband is craving something sweet while he's watching his sports games on TV. :)

Very good! :)

Wow, this was awesome. I cooked the veggies in broth, added the extra spices suggested by other reviewers (garlic powder and onion powder), made extra sauce, and omitted the celery seed. I made individual pot pies in 6 oz ramekins using a homemade pie crust and leftover meat from a whole chicken I seasoned and roasted. I cooked the 4 small pies at 375 for 40 minutes, which was perfect. These were as good as Marie Calender's pot pies, if not better. I'll definitely make these again!

I made this recipe with applesauce and cinnamon instead of the banana. I replaced 1/4 cup of the white flour with flax meal and omitted the oil altogether. The pancakes came out great--both my husband and my toddler were impressed. I'll definitely make this recipe again!

Very tasty! I would suggest pounding down the chicken breasts to make them thinner, though. I eyeballed the herbs (used some fresh, some dry), white wine vinegar instead of balsamic, and it turned out great on the grill!

Wow! This was wonderful! I basically halved the recipe except I added extra berries, and less butter and brown sugar. I probably used roughly 4 cups of fresh blackberries and strawberries combined. I only used 1/2 cup of butter, but I melted it in the microwave before adding it to the dry ingredients, and honestly, I probably could've gotten away with even less butter than that--the topping was plenty moist. I only used 1/2 cup of brown sugar and I tossed in about 1/3 cup of chopped walnuts for added crunchiness in the topping. Instead of baking this in one big pan, I used four 6oz ramekins for individual desserts. I made this for just for me and my husband but I'm socking this recipe away for the next time we have guests...it's that easy, and that good! Plus, it's super pretty (and AMAZING with vanilla ice cream!!!) :) No, seriously, it's good--try it. :)

I don't love gingerbread cookies generally (unless they're coated in icing), but I was looking for a good recipe to make some gingerbread boys with my toddler. I did not add any additional flour after refrigerating the dough and these cookies turned out very dark and spicy. They definitely don't look like your standard gingerbread cookies (my husband thought they were chocolate cookies when he first saw them.) They definitely stay soft after cooking, and they have a nice texture. If you like the gingerbread flavor and are looking for something spicier, than you'll probably really like this recipe. I liked them, when they were frosted, but I really prefer less of the spiciness (and I like the caramel color of regular gingerbread cookies), so I doubt I'll make these again.

I made these and the first batch spread out really thin and sort of melted all over the parchment paper. Because of this, they burned of course, and mostly had to be thrown away. On subsequent batches I was careful to press the dough very firmly into a ball shape, and that seemed to help although they still cooked pretty irregularly which surprised me because I don't usually have that problem. I think refrigerating the dough before cooking would have helped but I didn't have time for that this afternoon. I got several that came out perfectly, but many of them didn't. I probably wouldn't make these again. For the expense of the ingredients, I don't really feel that they were worth the result.

This dessert has a good flavor. I didn't rate it a 5 because I wasn't crazy about the way it looked when I cut it (which I did very carefully, with a warm knife that I was constantly rinsing.) Although the squares were set when I took them out of the oven, they weren't as firm as I would have liked after being chilled overnight. I was hoping they would have more of a true cheesecake firmness. If you look at the photos, you'll see that they don't look particularly wonderful when cut so I'm guessing that it wasn't just me. Since I was serving them for a party, that bothered me a little bit. Like I said, though, they were tasty. I made a lemon whipped cream topping to put on them and that helped the presentation some.