This was a really nice find. I followed all of the suggestions to make it more healthy: eliminating or cutting out fat), I grilled the eggplant, cut out the wine (didn't have any on hand), beat three egg whites and folded into the bechamel and substituted marjoram for parsley as I didn't have any dried. This recipe is time intensive and the bechamel sauce cannot be interrupted - be prepared for that. The only thing that I didn't like was that it didn't plate up nicely. However, the taste was sublime and so next time I make it (and it's entirely appropriate for company), I will make it in ramekins. A very good, authentic flavor and after revisions, a healthy recipe. (With all changes, brought total calories down to around 360/serving, assuming 8 servings.) Very filling w/a green salad.

I love this applesauce and have made it many times now. My favorite apples to use are Granny Smith as I really like the tart w/the sweet. And, this makes the house smell so good!!! Mmmmmmmm.

This was great and almost exactly what I remember my Grandma making when we were kids. I used 3/4 c. of unpacked brown sugar and it was still very sweet. I also had to bake it at least 15-20 minutes longer. But, it was delicious and easy and made my house smell so cinnamon-y!!!

This was a very moist turkey and I loved not having to baste it every so often. The only thing I wasn't crazy about was that we used a skin-on turkey and I had to put it in the oven to brown so it looked nice on the platter. But, it was worth it for the ease of the rest of the time! Thank you for the recipe!

I'm not sure that I should review this recipe as I changed a lot - but since we did use the base I guess I will. We used the butter, onion, parsley, bread crumbs, broth and egg. To this we added a 1/4 c. dried cranberries, 1/4 c. diced (cooked) pork tenderloin, 1/4 c. raw cashews, 1/4 c. roasted almonds and 1 t. each Emeril's Essence, Montreal chicken seasoning, celery salt, marjoram and onion powder. I used a mix of homemade cornbread and homemade whole wheat bread for the bread cubes. Really, really exceptional! Thank you for the recipe!

This is really and truly a fabulous banana bread! I've made it with sour cream (full fat) and with fat free Greek yogurt and both are delicious! I have also made this recipe as muffins with the topping from To Die For Blueberry Muffins and what a smash hit! Thank you for sharing!

A delicious cornbread!!! I'd only ever made cornbread from a box before and was a bit intimidated by this but this was fantastic! My only change was that I used buttermilk instead of milk as I was out of milk. The taste was a little too tangy right out of the oven, but by the time we ate it at dinner the tanginess was gone and it was a moist, sweet cornbread. Thanks!

I can't personally comment on taste as I made this for a get-together and I don't like pumpkin, so I haven't tried it. But it smells exactly like a pumpkin pie and I'd make it again and again just for the way it has made my house smell.

This is amazing!!! I love it and it's beautiful to boot! I didn't follow this exactly - I used 7 c. of fruit total - probably 5 c. strawberry/2 c. cranberry, 7 c. of sugar, one packet of pectin, the juice of two tangerines and one lemon and the zest of the tangerines. The flavor is outstanding. Mine is just coming to cool now (I did a water bath), so I don't know how set it will be with the extra acidic juice, but we use jam a lot in plain yogurt or on pancakes so we don't mind if it's a bit thin. Really, really outstanding!!! Added the next day: the jam is cooled and is definitely set like a jam - not thin at all. And really, really delicious!

These are delicious! We used old-fashioned oats because that's what we had on hand and added the zest of an orange, chopped & toasted pecans and craisins. Really, really good! And I had the dry ingredients in the blender last night and the wet in a bowl in the fridge. This morning I blended quickly and they were on the table 15 minutes after we woke up! Thank you - really, really good!

This was just sublime! So good. I didn't change much - I did salt and let the bitters drain out and then rinse and squeeze out each slice of peeled eggplant. I baked my slices at 450 for 15 minutes on each side on a pan sprayed with olive oil. They were crispy when done and delicious. This was better than what I've eaten out at a lot of restaurants and now that I can make it healthily at home, I will! Thank you very much!

These were great and my toddler loved to help "smoosh" them. I might try another 1/2 t. of cream of tartar next time as I like that flavor in Snickerdoodles - but otherwise no changes! Thanks!

These were fantastic. I used old-fashioned oats and they are very chewy with lots of texture - just what we love. The only thing I will use differently next time is to use mini chocolate chips as the chocolate flavor is nice, but I'd like to focus more on the oatmeal and less on the chips. Thanks Amy!!! Edited to add: I've made these many, many times and I like that you can vary your ingredients a bit - they are very good (but very moist) with only whole wheat flour. I now leave the chocolate out entirely and use toasted hazelnuts!!! Mmm

This was nice, but it didn't wow anyone. I made it as muffins instead of bread as we had company leaving early and the muffins obviously cook in less than an hour. The taste was nice, the flavor was strong without being overbearing, but they were plain. For what they were, I give them five stars as there was nothing wrong with them. But, I think I'd try them again with something mixed in (pecans or dried apple bits) and maybe with a streusel topping.

We haven't eaten these beyond tasting yet - but just the tastes were fantastic! We made a double batch (lemme tell ya' - that's a lotta potatoes) to freeze for our big Christmas dinner. We'll defrost and heat in the oven just like it calls for. Yum! Thanks!

This cake was great - easy to make, not too sweet and the exact right balance of moisture. I can't comment on the icing because I made it for a class and had to use the Wilton icing, but I'll definitely make the cake again and again.

This is SO good!!! A big hit at a little get-together last night - thanks for sharing the recipe. I used 4 fresh jalapenos (seeded and chopped) and it was just right - a bit of kick for those who like it yet not overly strong for those who don't. Sooooooo good!

These are really great. I don't think they're exact replicas of the naan I've had at restaurants, but that's about the tandoor and not the recipe, necessarily. We enjoyed these tonight with gobi masala curry and we'll eat them tomorrow with lamb souvlaki. Easy to make and very good. Thanks very much, Mic!

These were excellent and very easy to make. I wanted very small eclairs, so I put the dough into a gallon-size plastic storage bag, cut off a corner and piped them out. In the end I had more than 20. I did the same with the chocolate and was able to drizzle the frosting over in a very pretty way. Thanks for sharing.

We love this! I added a peeled, seeded and diced cucumber and chopped cilantro for extra volume and taste. The only thing I would change is to double the dressing (still only using 1 of the chicken seasoning packs though), we wanted more dressing. Mmm. Thanks!