I prefer to thin this with milk instead of water. And I add a about 1/2 teaspoon of soy sauce. Wasabi powder varies with brand and age. Go light at first then add more if it needs it. Really good on grilled tuna burgers.

Made these twice now. The first time I thought the flavor was seriously lacking of wasabi. I figured it was maybe that my wasabi powder was old. The next time was with new wasabi, and still the same problem. I think the problem is, that baking mellows the wasabi too much. I do like how they come out nice and crisp and salty but bummed there is no wasabi flavor.

I made these using a box mix and followed the recipe for cake like brownies. I chose "cake like" brownies so that these wouldn't be a gooey mess and would have a little more substance to them. These looked fun and impressive, but what a nightmare to cut up. The topping wants to seperate from the brownie layer. A warm knife only made it worse. I chilled them for awhile which, seemed to improve the task. I like how there is a layer of graham cracker on the bottom also. That is why I chose this recipe over the other s'more brownie recipe. I guess I'm not a s'more fan because these just seemed like a sticky sweet mess to me. Just like smores. Brownie flavor didn't really come through. I used dark chocolate chips instead of the chunks. Took these to a bbq, but left before they were served so I never got any feedback.

The only thing good about this cheesecake is that it was slick to cook it in a 9x13. I couldn't get over the consistency. Ugh. I increased the banana to 3/4 cup and it was too much banana for us. I added 2 tsp lemon juice to try and give more cheesecake tang. Everyone who ate it rated it a "two" and I think they were just being nice.

This makes a HUGE salad. Way more than 8 servings. I served twenty people and still had tons left-over. I cheated and used the one pound bag of roasted corn from Trader Joe's. Super easy that way and it has great flavor. Probably better than I could do myself. I didn't use the red onion because I was already serving another salad that had it in there. And I did swap out fresh tomato for sundried julienne strips, because when they are out of season, I don't think they are worth the price. I would recommend olive oil over corn oil. I had to double the basil in order to get the flavor to come through. Could probably use a little more spices. Kind of bland for me.

great flavor and super easy. make sure to give this plenty of room by putting it on a cookie sheet so it roast and doesn't steam. I get better results at 425 degrees.

This is a basil hummus. This needs quite a bit of liquid added to this in order to get it to blend to the right smoothness. I like the taste of the fresh basil, but this hummus needed some work. I did end up adding a dash of cumin and a good amount of lemon and a tablespoon or so of tahini.

I had trouble finding the Wildfire BBQ sauce. When I looked online to see what it was about, I noticed it was on the spicy side so I used 1/2 Sweet Baby Ray's BBQ sauce and 1/2 Spicy Stubbs BBQ sauce. And then added a dash of liquid smoke to it. I don't think it turned out as good as it shouldv'e. Will have to try again if I ever find the real stuff. It was easy to do and had a nice kick to it, in comparison to normal baked beans.

This is a great recipe. Can easily cut calories by substituting some of the mayo for yogurt. If you swap the honey for molasses it is even better.

This came out a little too dense and heavy for my liking. The cranberry really mellows the pumpkin flavor, which for me is not a good thing. I love anything pumpkin and this wasn't "pumpkin" enough for me. I didn't bother with the glaze.

The eggplant in this helps to make this a very creamy dip. However, it is not really a hummus. It was more like an eggplant dip with some garbanzo. It is pretty bland and tasteless as is. It needs tahini, lemon, cumin and a dash of cayenne pepper. I used 1/2 of a large eggplant and did not include the skin. I was worried about it not blending smooth enough. It was much better after the addition of the other ingredients.

The technique to these seem to have a lot of work that doesn't seem necessary. I didn't bother with heating the sour cream and soup mixture. And I didn't even bother with the whole sauteeing of the onion. I just stirred everything together with about 3 cups of cooked chicken and added a can of black beans. I only added about 1/4 cup of water. 1 cup seemed way too much for me. I used low-fat or non-fat options on the sour cream, soup and cheese. These are more like a "wet burrito" to me. The flour tortilla makes them more like a burrito. As for the flavor, they were good but nothing out of this world, nor would I probably make them again.

I'm glad I used 1/2 a roasted red pepper. I think the more intense flavor of them is better. And I figured it would also make a smoother hummus. But it was still a little too bland for me. Much better after some cumin, cilantro and cayenne pepper were added. I also chose to use fresh garlic. I went with this recipe because I had a lime to use up, but I was surprised to see that lime flavor didn't really come through.

This was just ok for me. It comes out nice and smooth but it is too bland. I used lime instead of lemon. I added some green onion, smoked paprika and salt. I prefer a hummus. I cut way back on the olive oil (used only about a tablespoon). It really doesn't need that much.

This seemed a little thin on the brownies. I think it needs more/thicker brownie layer. More like two boxes of brownies. Or make sure that your trifle bowl is on the smaller side instead of large, like mine. I tried the new cook and serve pudding that is fat free and sugar free, thinking it would have a richer pudding flavor, but I didn't notice it as anything better. I added some dark chocolate syrup to the brownie layer and used real whipped cream instead of Cool Whip. I topped the top layer with a dusting of cocoa powder and toasted sliced almonds. This looks pretty layered in the trifle bowl, but when you go to serve it, it is not so great looking. It looks like a big sloppy brown and white blob.

I made this for an event that needed some breakfast goodies. I chose not to put the nuts in it because of all the nut allergies that are around. And I didn't have the cherries. My loaf got way to dark before it was done. And it was not easy to get out of the pan. The bottom tore. Flavor was nice and moist. I added 1/4 teaspoon of cocconut extract and 1/4 of vanilla instead of the almond extract.

I used a store bought polenta. And didn't bother with the corn. I also topped with a chunky homemade ragu, since tomatoes are not really that great right now. Love the combination of flavors. Absolutely have to have the goat cheese. That's what makes it.

I made a serving for twelve so that I could use a 9 x 13 pan. I screwed up and assembled the whole recipe, instead of just stopping at the second chicken layer, coooking and then adding the rest of the cheese and sour cream. I don't think it made a difference. I'm not sure how anyone could spread the sour cream over the whole loose mess, so I just added little plops of it all over. I probably only used about half of it. I also saved time and used rostisserie chicken. The whole thing came out a little to soupy for my liking and the flavor was pretty bland. It was almost like you would want to serve it over rice. Maybe a spicier sauce could help. As far as Mexican casseroles go we like the Taco Lasagna better.

Make sure to use an aromatic rice like basmati for this. I even found the brown rice version. I added a chicken boullion to the water. Start small with the cilantro and then taste it. I like cilantro alot so 1/2 cup is ok for me.

Marinated the shrimp in the lime and chipotle. I only used 1/2 the amount of bacon because I used a thick good quality maple bacon. Really good. Really easy. My cilantro isn't really producing that much right now so I was skimpy on it. Definitely needs all the fresh taste that cilantro delivers.