I have a little fryer that only gets to about 350 degrees, but this turned out great. They cook quickly and puff up nicely. I halved the recipe which made 16 triangles. Served with honey butter (equal amounts of honey & butter) and some cinnamon sugar.

I usually do my quinoa with a tomato/garbanzo bean mixture, but this was dang good. And, as usual with quinoa, it's better cold a day or two later. I only did one can of black beans. I also did a cup of quinoa, 2 cups chicken broth and added half a chopped green bell pepper to the onions. At the end I mixed in some lime juice too - only about a tablespoon. Next time I make this I think I'll add a tomato and a little more lime juice. I think it will be perfect then.

I used 2 small red bell peppers and 1 large green bell (it's what I had) and some sliced fresh mushrooms. Only 1 cup of chicken broth total. I threw in a finely chopped thai chili (instead of the pepper flakes) and some minced garlic to the onion saute. I didn't cook off too much of the liquid and added a little milk/cornstarch to thicken it up a bit. Also had some fresh ground pepper & dried basil. Served on top of butternut squash ravioli. It didn't totally wow me and was kind of bland even with my added flavors. I think I'll make it again though with some added spices.

I found a very similar recipe on another site and followed that one's suggestion of using 2 tablespoons fresh cilantro instead of the parsley. I used an entire can of garbanzo beans & more garlic. I also sauteed some chopped onion and wilted a head of spinach with a little more olive oil and tossed that with the mixture. Very flavorful mixture - especially after a day or two in the fridge.

This was more delicious that I imagined. I did saute two cloves of chopped garlic with the onions and left off the garlic salt. I also added some dried basil to the top of the tomatoes and about a half a teaspoon of sugar with the onions (to caramelize them). I served it on top of some rice pilaf. The only mistake I made was thinking that I should use a lot of freshly ground pepper on the fish. A pinch or two really is fine. I had a half pound of sole layered in the 8x8 baking dish and it took about 20 minutes to cook. The fish didn't dry out at all and was a great taste combination with the onions & tomatoes. I can't wait to try this on top of quinoa next time & maybe add a little shredded Parmesan.

I can't begin to say how great this recipe is but I'm going to try. I was attempting to reproduce my favorite recipe from my favorite Thai restaurant, and I think I've come close. I have made this twice in the last week. The first time I didn't make it very spicy and it had a wonderful sweet flavor. The second made my lips catch fire! It was great both times. Both times I did the following: I do not have chili oil, so I used 1 T sesame and 1 T olive oil. A heaping tablespoon of minced garlic and skipped the garlic salt. Definitely less than 1 tsp fresh black pepper (I get bored of grinding). Did 3 T Vegetarian Mushroom Oyster Oil and 2 T Hoisin Sauce. I also added a red bell pepper with the mushrooms/onion. And I love basil so I did about 3/4 cup coarsely chopped basil leaves. For the heat - the first time I added 1.5 tsps of a red pepper mix that I picked up from the above mentioned Thai restaurant. The 2nd time I used the same amount of the red pepper mix but threw in a VERY HOT large red pepper, finely chopped. My lips are still on fire and I want more. Thanks!

I added extra flavor to this - about 1/4 cup chopped fresh dill and a tablespoon of spicy brown mustard - and it was kind of on the "missing" side of things. The taste was good, but I think I would have liked a little extra something. Next time I think I'll add some crumbled bacon, garlic salt, pickles/relish or more pepper. But as is - the basic recipe is great. Perfect amount of mayo to potatoes & crunch.

This was so very good! I didn't realize I didn't have any white wine vinegar, so I used raspberry balsamic instead and it was amazing. I did do a tad less sugar - maybe a smidgen over 1/3 cup, but I think it was fantastic and a little more sugar wouldn't have hurt anything. I did, however, feel like an entire red onion was a bit much so used about 1/3 of one. They are huge! But wow....this was a highlight of the BBQ.

I made this for a party I went to this weekend and they were a hit. I did add some things to it for my personal preference - 1/2 Tablespoon sweet pickle relish, a teaspoon of prepared mustard and ground black pepper. I absolutely loved the idea of adding a little piece of fresh dill to the top! That is what really made the eggs I think. I used light mayo and no one complained. I accidentally forgot the hot sauce and am really disappointed but will definitely get it next time.

This was pretty good but I had to add a bit of "flavor" to it. It MIGHT be because I accidentally messed up and bought a green curry sauce that already had coconut milk & fish sauce so I used 6 oz of that instead. The mixture tasted fine, but when I tasted it with the rice noodles it was bland. So I added salt/pepper and some chili garlic sauce for flavor & heat. After that it was great. I also included a diced red bell pepper. Next time I think I'll add ginger & garlic to the veggies while they cook.

I modified this slightly - I had a 4.5 lb leg of lamb and used 20 cloves total. I cut them in half and inserted them all over. This recipe doesn't call for nearly enough (I'm a huge fan.) I didn't realize I was out of dill, so I just made a rub of 3 tsps dried rosemary, a little olive oil and some salt/pepper (not sure on amounts...just to "taste"). I started it at 400 degrees for 30 minutes and then turned it down to 350-375 (my oven is not reliable). When I turned the heat down, I added some red potatoes & carrots to the pan. I basted the lamb with a cup of beer (hefe). The temperature & beer are based off the recipe "Dragon's Leg of Lamb with Garlic and Beer" on this site. I took it out after about 1 1/2 hours total because my temperature was 150. And I loved the flavor I got on the potatoes/carrots due to the basting I did with the beer/juices at the bottom. I wish I would have added more veggies to my pan.

I modified this slightly - I had a 4.5 lb leg of lamb and used 20 cloves. I cut them in half and inserted them all over. But I am pretty sure next time I'm going to do the full 30. It is not too many! I left off the mustard but instead made a rub of 3 tsps dried rosemary, a little olive oil and some salt/pepper (not sure on amounts...just to "taste"). I took it out after about 1 1/2 hours total because my temperature was 150. And I loved the flavor I got on the potatoes/carrots due to the basting I did with the beer/juices (hefe) at the bottom. I wish I would have added more veggies to my pan.

I roasted the peppers and tomatillos for about 12-15 minutes at 400 degrees to soften them up. To "chop" the peppers and jalapenos I threw them in the food processor, but made sure they didn't get blended. I coated the pork in flour before browning it so the sauce would be a bit thicker in the end. I threw it all in a crockpot and let it cook on low overnight. I ended up using maybe 2-3 cups of chicken broth - just enough to give it a little sauce. It filled up my huge crockpot almost to the top! I think the amount of chicken broth this recipe calls for would be way too much. I left out the cilantro, but definitely regretted it. It was good - just not as flavorful as it could be. Make sure you use a fatty cut of pork as it is better that way. And next time I am not going to seed the jalapenos. It hardly had any heat to it for my taste. Overall a tasty chile verde recipe!

I can't begin to say how great this recipe is but I'm going to try. I was attempting to reproduce my favorite recipe from my favorite Thai restaurant, and I think I've come close. I have made this twice in the last week. The first time I didn't make it very spicy and it had a wonderful sweet flavor. The second made my lips catch fire! It was great both times. Both times I did the following: I do not have chili oil, so I used 1 T sesame and 1 T olive oil. A heaping tablespoon of minced garlic and skipped the garlic salt. Definitely less than 1 tsp fresh black pepper (I get bored of grinding). Did 3 T Vegetarian Mushroom Oyster Oil and 2 T Hoisin Sauce. I also added a red bell pepper with the mushrooms/onion. And I love basil so I did about 3/4 cup coarsely chopped basil leaves. For the heat - the first time I added 1.5 tsps of a red pepper mix that I picked up from the above mentioned Thai restaurant. The 2nd time I used the same amount of the red pepper mix but threw in a VERY HOT large red pepper, finely chopped. My lips are still on fire and I want more. Thanks!

I think with this recipe if you like a lot of basil, then by all means double the amount. If you want mostly tomato with a slight hint of basil, keep it the same. It's very versatile! (I am a double-basil kinda gal!) I used fat free half & half and dropped the butter to 6 T (to cut calories) and it was still great! I loved how quick and easy this was. Also that it has texture due to the crushed tomatoes. If your soup turns out bitter, it's because of the quality of the canned tomatoes - not the recipe. But also, that's what the sugar is for. I added fresh grated parmesan to the top of my bowls.

I'm not sure how you could possibly fit 36 of these in one 9x13 pan. But I ended up using a 9x13 and an 8x8 (24 in one, 12 in the other). I also had to use 8 cups of flour because it was way too sticky (more like batter) with just 7. When I was rolling the balls I put a little flour on my hands each time to keep it from sticking so much. Still a very tasty, delicious and easy to make roll! I love light and fluffy and this did it for me.

I made these but changed them to be "non-dairy/vegan". Even though they turned out a little dry the next day, I'm still rating as 5 stars. The taste was great and it could have been caused by my changes. I used raw sugar, soy milk, Earth Balance Soy Garden Spread (instead of margarine) and natural peanut butter. They were delicious, even if it was a bit crumbly.

I made these for a bake sale. My husband, sister and I all think they turned out delicious! Next time, I think I'll make them but not advertise them as "vegan". I think people are incredibly short-sighted to think that vegan means "not good". Once I changed the sign to just say "non-dairy" they received better reception. (Sorry, I'm venting because I was very irritated.) These are one of the best brownies I've had. (More like a cross between cake/brownies.) I made a couple of changes: I used raw sugar, raised the cocoa powder up just a tad, and substituted half the oil with unsweetened applesauce. I had to bake them for 35-40 minutes. With my leftovers we've been spreading some creamy peanut butter on top. They are still moist 3 days later too!

First off, do NOT try to cream the fat & sugar with the buttermilk. What a mess! Cream the fat & sugar. Then mix in the egg(s) and THEN stir in the buttermilk. Also, this never says what size of muffin tin is a 'serving' which completely changes your baking time. That being said....I really love the taste of these muffins! I think for anyone who said they were bland, I think it's because of the type of cereal they used. I substituted the shortening with 1/2 applesauce & 1/2 butter. I used raisin bran cereal and threw in a tablespoon of vanilla extract with the buttermilk (which really was 1 Tablespoon lemon juice to 1 cup of skim milk because I didn't have buttermilk). Half wheat flour, half all purpose. I changed this to 36 servings (which really turned out to be 24 on a regular sized muffin tin). I baked them for 18 minutes. They turned out perfect. Thankfully the next time I won't follow the directions blindly.

Hmmm mmmm, good. :) I had three lbs of baby red potatoes so I cut those in half (skins and all) and threw them in a pot covered with water. I didn't have any chicken broth so I added 6 chicken bouillon cubes to the water. I threw in 6 cloves of garlic with the potatoes to boil so they would soften (I love garlic!). I used fat free half & half and fat free sour cream to cut calories. No salt because it didn't need it (the bouillon took care of that part). Very, very good mix. I like the color the red skins and green chives gave the potatoes.