I halved the recipe and cooked it in a glass loaf pan. I omitted the pecans and added a few extra cranberries. I will definitely make it again-- the fruit is tangy and delicious, and the topping is perfect. Next time I might omit the white sugar and replace half or all of the Granny Smiths with Golden Delicious to increase the natural sweetness.

An excellent tzatziki recipe; it was perfect to use as dip for souvlaki-type chicken kabobs.

I used white vinegar and plain feta, and I added red pepper as well. Delicious.

Amazing-- soft, chewy, and delicious. I am not sure that rolling them in additional sugar does much for them-- perhaps if you used coarse sugar it would be more decorative.

Delicious, not too sweet icing. Easy to make. I didn't need the full amount of milk-- it always works best to add a little at a time with frostings. I made 1.5 times the recipe (12 servings) and had more than enough to frost 12 cupcakes.

I didn't have pinto or cannellini beans, but my cans were 19 oz. I added carrot, celery, and onion, and halved the spices (leaving out the hot sauce.) I just used water instead of beer. This is a very tasty, delicious chili. I didn't miss meat (or meat substitutes like t.v.p) at all. Next time I might use 3/4 of the called-for spices (there will be a next time!) It makes a lot but it freezes well. It is very good served with rice.

Delicious!

I actually used banana squash to make this. I roasted the squash to avoid the difficult peeling and cubing of it raw, used more carrot than called for (2 large carrots), used water instead of stock, and added 2 cloves of garlic. I was worried that it wouldn't taste very good with just water but it was very tasty. I tasted it without the cream and it is good that way, but the cream does add to it. I sprinkled the nutmeg on each bowl, along with a little cinnamon. I could eat this for breakfast, lunch, and dinner. :) I am sure I will be making this recipe often and sharing it with others.

I left out the mushrooms and jalapeno, used roma tomato (and more of it), and substituted lemon juice for the vinegar. I already loved combining salmon and avocado. The cilantro and feta were interesting and tasty additions. I am sure I will make this again, perhaps with the mushrooms next time (I didn't have any on hand.)

I used 1 % milk and added some plain yoghurt, plus a tbsp of ground flaxseed. I omitted the honey and just guessed on peanut butter-- I probably used less. A tasty, thick smoothie, I'll be sure to make this again.

This is a good starting point for stuffed peppers. I have made them with both green and red peppers and much prefer the red. I use fresh garlic instead of powder, omit the salt (the tomato sauce has enough salt in it), and add oregano and basil. I also add the chopped up pepper tops, mushrooms, zuchinni (all cooked in the pan after the beef is done), then add some mozarella. I top them with parmesan for the last few minutes of baking time.

I am not really a fan of sugar cookies so I am glad to have found a tasty cut-out alternative. I halved the recipe and got 24 owl cookies. I used one egg as 1 1/2 would be difficult, and if making the whole batch 2 would be enough. The dough was not too sticky as others had complained. I mixed flour and cocoa to roll it out with and didn't really need very much to do so. It is quite nice to work with, actually. Do roll them thick; they stay moist and aren't too fragile.

I reduced this to one serving. I mixed it all in a glass baking dish rather than dirtying a bowl. I omited the butter and just used enough canola oil to lightly coat the potatoes. I also stirred them several times while baking. It is a nice flavour combination. I had wondered if the lemon would taste good on potatoes-- but next time I think I will add even more lemon juice!

I substituted lemon juice and regular pepper for seasoning the salmon, which I then baked at 400*F. Making the dip ahead of time brings the flavour out. I used regular plain yoghurt (undrained) and it was fine. Salmon and avocado are one of my favourite flavour combinations.

I halved the recipe, used 1% milk, added 1/4 cup of plain 1% yoghurt and a tbsp of ground flax seed, and subsituted honey for the sugar. Normally I don't add sweetener to smoothies but I think the oatmeal needed a little sweetening up. I omitted the vanilla because the extra flavour didn't seem necessary. It is a thick, filling smoothie-- I am glad I didn't try to make and consume the full recipe.

I used white vinegar, reduced the oil, and added some water. I used it as a marinade for kebobs (chicken, red & green peppers, mushrooms, and zucchini)-- marinating the meat and vegetables separately in ziploc bags for 1 hour. It worked out well and tastes delicious.

Like most cooking recipes, I just used this as a guideline and adjusted it to my tastes and ingredients on hand. Thus said, I omitted the onions, subsituted green pepper for the celery, and used rotini. I greatly reduced the amount of bacon used as well as the dressing ingredients. And it turned out delicious.

I halved the recipe but with the adjustments I made still had quite a large smoothie. I omitted the ice, salt, and sugar, used a frozen half-banana, used two mandarins (with just one the banana was overwhelming) and added half a pear and a tbsp of ground flaxseed. There were a few bits of orange membrane so next time I'd blend it longer. It tasted great and the orange-dairy combo didn't curdle as I feared. This is a great winter smoothie as it uses fruits that are more easily and cheaply obtained than strawberries and other common smoothie fruits.

Of all the waffles recipes I've tried on this site, this one would probably be the least easy to make with its requirements of grated lemon zest and beating the egg white separately. However the bit of extra work is worth it. The recipe says to beat the egg whites until foamy but keep going until stiff peaks form. I only used half the amount of lemon zest as that is all I had and still got a nice, lemony flavour, which went well topped with blueberries. Finally the yield is incorrect-- I got three times as many waffles as stated.

I live on the rainy coast so I was worried that these meringues wouldn't work--but they were fine. They make 48 if you make them very small-- they are more like candies than cookies. The peppermint of the candy cane was pepperminty enough. I stored these in a tin with two little dessicant canisters from vitamin bottles and they stayed perfectly dry & crisp. The first time I made them with farm eggs and the second time with store-bought eggs and noticed that the fresh farm eggs whip up a lot quicker and thicker than store eggs. The second time I omitted the candy cane on some and dipped the tops in melted chocolate-- a very good variation.