This was really good as is but next time I will add a little less sugar because at first it was a little overpowering. After simmering for a whle it really came out delicious. The only thing I had to change was I only had a can of diced tomato and no tomato sauce. because of the excess sugar taste I decided to add a couple of spoons of plain marinara sauce (which is basically tomato sauce with a little olive oil anyway) I had so much left over I threw in a can of chick pease to the left overs and ate some for lunch the next day it was delicious! I froze the rest and can get at least another 2 meals out of it!

This salad is quite good and simple, BUT I have had better salads on this site. Not the best salad ever but still really good. Personally, its a bit too sweet, but that's probably because I'm more into a vinegary/lemon salad dressing as opposed to a sweet one. I also think it needs some goat or blue cheese to balance the sweetness.

Ohmigod!!!! This is the best tasting dip ever. I spread it over french bread. Divine!!! I will make over and over again. So easy and great with wine!

Like a few other reviewers I had an abundance of basil this summer, so wanted to try this pesto recipe. After reading the reviews, I reduced the parmesan to 1/2 cup (and would reduce more the next time), added 1/4 tsp each salt and pepper, reduced the olive oil to 3/8 cup and used 1/4 cup of Italian parsley. The pesto does have a stong garlic flavour, but that's just fine in this house.

This was pretty good! I followed this recipe almost as written...I was going to add veggie stock...and forgot. I used grated white cheddar and diced heirloom tomatoes which I thought made it moist and added a great flavour (perfect with the basil, balsamic, and white cheddar.) Without the stock I did find I used extra salt and even put in a bit of Old Bay. I would make this again

i've made these a bazillion times and there are never leftovers. even my horseradish-hating husband gobbles them up. thanks for a great recipe!

I hate to think of the result of this recipe had I followed the directions. I baked them for 8 minutes at 325 and even then the bottom is very, very dark. Next time I'll bake them at 250 or something, because yes, I'll make them again; the taste is lovely & the texture fabulous. So thanks anyway even though I have a feeling I almost burnt down my house :P

I'm not one for giving bad reviews, but this one did not impress us. We really didn't like the cornmeal in the batter, the cornmeal was like sand in the batter, just little hard crunchy pieces. I did not use the hot sauce, and used chili powder in place of cayenne, and honestly couldn't taste the seasonings at all. I think with the seasonings being in the egg/milk mix that very little of the seasonings attaches to the pickle. We were trying to re-create a recipe from a restaurant and this was not it. We will keep looking.

I've made the recipe as written and it's very good. And, like others, I made it again, following Skidz7's suggestions. It was really good, although a little bitter. The bitterness was easily fixed with the addition of a little more vanilla. I will follow the same suggestions again, with a few changes: do NOT boil the teabags. Add extra bags for stronger tea or just accept that it might be weak, but I've noticed that boiling teabags results in more bitter tea. Also, I won't add the vanilla until the end so the flavour will be more pronounced. I think I prefer the Chai Tea Mix by Jo, but this might be a good one to let sit in the crock pot on a cold day. :) Thanks for sharing, Heather!

This is really good. I took the advise of the other reviewers and used more roasted garlic. I didn't have any lemon juice so I used lime instead. It turned out great. Thanks

Yummy!

I didn't have any oil so I used milk. Turned out great!

I found I had sooo much sauce and not that many apples but this recipe is really great and really easy to use with many things. Loved it.