Very tasty and easy to make- I used extra-virgin olive oil for a slightly healthier version, so it wasn't thick enough to use for a topping- I used half to marinate and half to baste. My husband and I will both definately try this again.
These were very good- a nice change of pace from the usual plain or teriyaki kabobs. The flavors were perfect for a hot summer night. The texture was a little funny.... but easy to overlook.
Absolutely lovely. I left out the cloves (didn't have any), and cooked it a little longer than recommended (got sidetracked). This turned out to be a good thing, because when I got back to it, it could be blended with a potato masher- way less mess than a blender. It was a hit with my husband and the friends we were sharing with- everyone wanted the recipe. I'll definately make again.
This recipe was interesting, and a fun change from my usual cooking. My husband (and parents) loved it, and would like it again.... but I probably won't make it again, simply because there were too many ingredients I don't keep on hand (cream cheese with chives, dressing mix, white wine, etc). I also try to avoid so many processed ingredients.
I'm afraid that I had a lot of problems with this recipe: the unappetizing color, bland, slightly grainy taste/texture, mushy veggies.... I had to add curry paste, thai fish sauce, and extra garlic to make it passable.
Super moist, dense, rich bread. I used 1/2 oil, 1/2 applesauce, and 1 C. of wheat flour, still great. I would increase the cinnamon by 1/2 tsp. or so next time. I used it to make 12 muffins, which I individually wrapped and gave to the in-laws on Thanksgiving, and one small loaf to keep for us.
Sadly, this was more spongy than silky, although the flavor was nice and delicate. I'll keep shopping for a recipe with better-textured results.
This was pretty good (despite my husband discovering he doesn't like couscous....) It wasn't quite what I had hoped- I think I will play around with different veggies, or finely dice the carrots and celery. They seemed to overpower the rest. I did add a bit of cinnamon, which was a great addition. I'll make the stuffing again, but I will alter the veggie choice or size.
I used half for a pizza that didn't quite make it off the peel and became a calzone instead. I baked it on my stone, and the bottom was great- good flavor, good chew. It was a little more dense than I had expected (but that's probably because of the calzone business).
These were excellent! Chewy, with crunchy edges, light, super tasty.... I used Reese's Pieces instead of chips, which I highly recommend- they made the cookie even better (if possible).
These had a great flavor, but after 10 minutes in the oven, they were hard as rocks. I checked after 8 minutes, and the tops were still quite soft, so I gave them another 2, and I wish I hadn't! I would recommend 7-8 minutes, and don't worry about taking them out too early.