Justyna

"low fat"?! It calls for a cup of butter! I made it with Crisco instead. Came out rather dry inside. Next time I would use more Crisco/less flour, less sugar, and no cinnamon. The cinnamon flavor was overwhelming while I couldn't taste the cardamom at all.

Good base recipe; I enjoyed the consistency and loved the arugula in there, but flavor of the sauce was awful! I added 3 tablespoons of lemon juice, as per the recipe, and the whole dish tasted very citrusy. Next time I used 2 tsps of vinegar instead of lemon juice, and it was much better.

This was great, but does not make 8 servings! I served it to 4 people and everybody said it wasn't enough for dinner. Like somebody else suggested, I will add more ingredients (mushrooms, TVP) to make it a little more filling next time.

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My boyfriend agreed his is definitely an authentic Indian recipe. I liked the tikki, but chole tasted just like spiced chickpeas to me, there was hardly any gravy. Also, who eats one tikki as a serving?! We ate two each. Too much time and effort for two servings, in my opinion; I wish I had doubled the recipe.

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I've never had shepherd's pie before, mainly because I thought I wouldn't like it too much. I guess I was right. The flavor was quite okay (although I had to add salt after putting it on the plate), but I didn't like the texture - it was a little too soggy on the bottom. I'm giving it 4 stars, because my boyfriend liked it, and I'm probably biased against this whole idea of a weirdly layered casserole. The potatoes were great, though!

This was good, but I expected it to be much more flavorful with all these spices; next time I'll add more.

This was quite good, but perhaps a little too basic. I would prefer there was some sauce. Two servings make 4 fajitas.

I doubled the recipe and it yielded 5 servings. But next time I'll definitely add less couscous because I didn't like the proportions - it was too dry and not flavorful enough.

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This is a great breakfast (with slight modifications)! First time I followed the recipe exactly, and it tasted great but I thought maple syrup and cocoa were unnecessary if using sweetened chocolate milk. Now I also make it without vanilla extract, and cannot tell a difference. Adding just under 1 cup of milk makes it less soggy, which I prefer. So now my ideal recipe is just oats, chia seeds, unsweetened coconut shreds, and chocolate milk. I pre-pack several snack zip locks of the dry ingredients, and take them with me on every vacation.

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I made this recipe twice; both times for 2 servings. While I loved it the first time, the second time it was not as good. I think I messed up the proportions (it's difficult to eyeball 1/8 bunch of basil). Plus, it wasn't blended as well, because the blender I used was too big. Next time I'll buy a whole bunch of basil to make a full batch, and freeze it in 2-servings pouches.

I omitted nutmeg, because I didn't have any, substituted canola oil with vegetable oil, and added only 1/4 cup each brown and white sugar. For me that was sweet enough. I also added a handful of chopped walnuts to about 2/3 of the batch. There was enough batter to fill 17 muffin cups almost to the brim. While hot, these muffins were DELICIOUS! So fluffy and moist! And quite filling. However, they became tough and a little chewy in just a few hours.

This is the first recipe I'm giving 1 star, ever. I followed it to the letter, and after 15 minutes of simmering the veggies still tasted raw, with no flavor whatsoever. It was inedible. I let my boyfriend take over, and he added a lot of Indian spices, and simmered for another 10 or so minutes, and it ended up pretty decent (but it was a completely different dish). We ate it with rotis.

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