Great recipe. It does taste very similar to lobster. You don't even need to broil the fish. Instead of broiling, I melted 2-3 tbs of butter in the pan over medium-low heat and cooked the cod on both sides until it was slightly golden brown, adding paprika to one side. I also used Splenda instead of sugar in the water mix.

I followed this recipe using reduced fat Jif peanut butter. The cookies turned out very mild. Everyone who tasted them said they could use more peanut butter and sugar. Keep this in mind if you like a strong peanut butter flavor. The texture was soft and pleasant, but they might need an extra minute or two in the oven.

Very, very tasty cookies. This one's a keeper. The only changes I made to the recipe were halved butter (replaced with applesauce and veg. oil), Eggbeaters instead of egg, and 1 cup white sugar with 1/2 brown. When I took them out after 8 minutes or so, they were complete mush - THIS IS OK! It took me 2 batches to figure out that they would firm up after I let them cool on the sheet. They turn out chewy this way. For a more crunchy cookie, I cooked them just a little longer on a lower heat.

I've never had persimmon cookies before, but I had some that were a bit overripe and thought to give these a try. Great recipe! These are the cutest cookies ever, so soft and puffy! My dad loved them. I didn't try the recipe exactly as written, but I'll give it 5 stars for the attention it deserves. Baked for 12 min, full batch made about 16 cookies. I didn't have cloves, nutmeg, or walnuts, so I had to make a few adjustments. We had trail mix with cashews, sunflower seeds, etc, so I added that. I also crumbled some Anna's Ginger Thins over the top before baking, and they were awesome in both texture and taste! I subtracted 3 tbs of butter and added some applesauce instead. I used 3/4 cup of white sugar and 1/4 cup of brown. I also added vanilla. Next time, I will use another persimmon for extra flavor.

Nice cake, very simple...but ours ended up tasting somewhere between white cake and cornbread. We followed the recipe just as written. No idea what happened there. It was better with the addition of some strawberry icing, but I'm still confused about the flavor.

Used one less egg and took out the baking powder, but still too cakelike. I also tried gentle mixing so that it wouldn't fluff up. The recipe is easy and tastes ok, but I guess I'll keep looking. Try adding some OJ, orange marmalade, and/or orange oil to taste - it made a pretty good orange brownie.

I followed some of the instructions that Jasmine posted in her review, and this turned out really good! I'm a beginner cook, so I didn't know that making a tasty tomato/wine sauce was so easy. I didn't have to measure anything, I just estimated how much I would need for 4 servings. I'm sure the way I made it isn't the best way, but I'll post my process and ingredients for reference: First, I heated about 1 tbs of olive oil and a sliver of butter in the pan on medium heat. I put in 4 chopped cloves of garlic, 1/2 onion, 1/2 lb shrimp (halved, tails removed), and some spices (salt, pepper, parsley, basil, chili powder, generic spicy rib/chicken seasoning). When the shrimp was almost done, I took them out and added the red wine. I had a few frozen cubes that probably added up to a few tbs. I kept it on medium until most of the liquid was gone, then I added a can of diced tomatoes and the other 1/2 onion. Simmered for 20 mins, then re-added the shrimp, some ketchup (the sauce was a bit tart), and about 1/2 cup of pasta water and simmered for another 10. I only had spaghetti, so I went with it. The sauce turned out almost brown, so I was a little unsure at first, but I liked it more than any jarred sauce I've had. It was a little tart with a spicy aftertaste. Yum!

I must have done something wrong or gotten the "wrong kind" of ground turkey. I included all of these ingredients, with the exception of bread crumbs, to my patties. I also added some soy sauce for extra flavor. Believe me when I say that I really enjoy turkey and I'm always looking for healthier options; still, the burgers were completely unremarkable and not particularly good. They were a little dry and not terribly flavorful despite all the spices. Filling, but not at all satisfying. I don't know what went so wrong here! I don't think the bread crumbs could have helped these.

These make a great meal or snack! I make my own wrappers with flour, water, and a bit of salt. Last time, I chose to fill mine with what I had on hand at the time: ground turkey, fresh chopped onion and spinach, frozen peas, and seasonings (salt, pepper, garlic, etc). They were delicious and hard to put down! Even my dad wanted more. Great portable food. I just wish they could be a little less greasy!

These muffins are so good, even without the topping! I use this recipe whenever we have uneaten bananas, and no banana is too ripe to use. These are so easy to make, even for beginners. The given recipe is great, but here's how I modify it: Instead of 1/3 cup of butter, I use 3 tbs butter and 1 tbs shortening. Instead of 3/4 cup white sugar, I use 1/2 white and 1/4 brown. I also add a splash of vanilla and quite a bit of cinnamon. I never have eggs, so I always use egg substitute (Egg Beaters). I use a sprinkle of brown sugar on top of the batter instead of the given topping. These muffins always smell INCREDIBLE while baking. This can make 10 if you make them especially big, but I get 12 nice muffins from this. They stay moist and have a great texture. They make an awesome breakfast, snack, or dessert. Love this recipe. Edit: I had some rolled oats in the cupboard and decided to just sprinkle some in today. The muffins were very dry and quickly burnt even though I cooked them for less than the time given. Any sweet banana taste completely disappeared. I learned the hard way and will never do this again, haha.

As an amateur cook, I'm always on the lookout for good recipes. I am SO glad I tried this! These cookies are great. I often have trouble baking, but these were very simple to make and tasted awesome. I left out the nuts and cut the recipe in half, bringing it down to 8 tbs of butter. I put in 5 tbs and a little bit of vegetable oil. They were still perfect and stayed very moist. These cookies are really nice and chewy in the middle with a little crunch on the outside, just like it says. Instead of chocolate chips, I broke a dark chocolate Hershey bar into little chunks. I think this was even better than the chips! My boyfriend, my dad, and I love these. I will definitely use this recipe again.