Fantastic. My husband loved this dish. I ended sauteing the spinach mixture and poured the remaining mixture over the chicken.

My husband really liked these. I thought they were pretty good, but could have used a tad more chili/pepper sauce for a bit more spice! I skipped on the Worcestershire because I didn't have any, but I think these probably turned out equally well without it.

These were a bit dense, but tasty nonetheless. I didn't sift the dry ingredients (used whole wheat pastry flour) this time, but will see if that lessens the density next time. I whipped up some fresh cream with a tad of agave nectar and used grade A 100% maple syrup over the waffles. Fresh sliced strawberries and blueberries really added a nice touch to these. This recipe made more batter than we could eat in one sitting, but we used it all up and froze the leftover waffles in zip lock baggies for the next weekend. The were equally terrific a week later warmed in the toaster. Truly wonderful!

MMM MMM Good! We used asiago, parmesan, and crumbled blue cheese in addition to the cream cheese. The asiago was quite salty, so if I make this in the future, I will definitely reduce the amount of asiago or pick another cheese altogether. I made this with fresh artichoke hearts and spinach I picked up at my local co-op, threw everything in the Crockpot and served it at a party with vegetables and artisan garlic bread. It was a big hit. We froze the leftovers and rewarmed them in the oven a week later. It was just as good the second time!

This recipe was really good, especially with fresh whipped cream. However, while everyone else raved about it, this was a bit too sweet for my liking even though I replaced 1/2 C of the sugar with agave nectar and used organic cane sugar for the other 1/4 C. Next time I think I will only use 1/2 C agave nectar and skip on the sugar altogether. I used a homemade pie crust that I got from a fruit tart recipe on Allrecipes that got equally rave reviews from my guests who devoured the pie. I would definitely agree with the other reviewers who mentioned the pudding was so good it would make a great dessert all on its own.

I made this frosting for an apple cake I made for a party dessert. A couple modifications: instead of sugar, I used 1/2 C Agave Nectar and I only had 1 C heavy whipping cream on hand, so that is all I used, but it turned out fantastic nonetheless. One of the guests, who is unusually hard to please when I try to make healthy desserts was absolutely in love with this frosting!

Impressive, especially considering it has beets in it that are barely noticeable in the taste. Just pulled it out of the oven and it is pretty darn good. I made a few slight modifications to accommodate what I had on hand and based on the recommendations of other reviewers. Texture is awesome and cake is moist. Only giving 4 stars because I think it could be a bit sweeter. I think I'll make the Chocolate Ganache Icing found here on AllRecipes and see if that does the trick. Modifications: * 1C WW flour + 1C unbleached white flour * 1/2C butter + 1/2C EVOO * Used 4 one ounce unsweetened bakers chocolate squares + 1/4 cup agave nectar , 1 TSP stevia, and 1 TBS cocoa powder. * Split the sugar - 1C Organic Evaporated Cane Juice + 1/2C Agave Nectar (didn't use brown sugar) * Only used 1/8 TSP salt

As someone else stated, I was looking for a recipe to use up some radishes I had and this fit the bill perfectly. We had some of the dip with broccoli and cauliflower and it was just okay. I used the rest atop slightly salted stacked tomatoes and cucumbers, which was delicious!

Just made this recipe (halved it) for lunch with only a few minor changes. Added 2 large cloves garlic and probably more potato than called for. It was delicious! Thanks for sharing!

My husband and I are both garlic lovers, but we just couldn't love this recipe. Sorry!

Very bland. Needs something more.

I made this for my 2 y.o niece as a trial birthday cake since she is allergic to egg. I followed the recipe, substituting white sugar for cane sugar, APF for unbleached white flour, and vegetable oil for olive oil. Everyone loved the flavor, but thought it was a little dry (hence 4 stars instead of 5). I only cooked in the oven for 40 minutes and if I had gone the full 45 this would have been burned. Perhaps the author of the recipe is in a higher elevation and 45 minutes was appropriate for them. My elevation only being, 1,243 I will try this again and start testing doneness at 30 minutes. I may even add a TBS or two of applesauce for added moisture. I served this frosted with a chocolate glaze recipe found on a different site, raspberry sauce found here on Allrecipes, and homemade whipped cream sweetened with agave. My husband isn't really a chocolate on chocolate guy and really appreciated the raspberry sauce to break things up. My niece had never had cake before, due to her allergy, and kept asking for "more pancake please" while she was grasping toward the bowl that was out of her reach with her cake in it. It was really cute!

This is my standby pie crust. As the publisher of the recipe noted, this recipe truly cannot fail! I do an egg wash coating on the top of the crust and sprinkle with a little raw can sugar to give it a beautiful golden and sweet texture.

My husband absolutely loved this (and so did I). Said it was restaurant quality and he wants it on a regular rotation of our menu. I've never heard such rave reviews from him. Im headed out now to get ingredients to make again. Thanks for the great recipe!