"This is the first time I've ever made a tart. I used parchment paper as other reviewers suggested, but it still stuck to the crust, next time I'm going to use some Reynaldo's No-Stick foil. I added 1 Tbs. of cornstarch to the lemon juice just to be cautious. The curd was great and took about 8 minutes over medium heat on a gas stove. I stirred "

"These cookies did turn out chewy you just have to make sure and take them out of the oven as soon as the edges start turning brown. Next time I will half the chocolate chips, I only used 1 1/2 cups and it was a lot of chocolate. As my husband said, he likes to taste the cookie, not just the chocolate. "

"Not really a fan of fennel, but I thought I'd at least try. I used one small bulb. Instead of turning it into a pot pie, decided to just leave the filling as a thick stew and ate with biscuits. It was very delicious and will be making again."

"Made sure all ingredients were room temp., used a spring form pan, double wrapped the bottom with Al foil, and used a water bath with boiling water. I baked at 250 for an hour and 45 minutes then just shut the oven off and left it there for a couple of hours. Found online where the internal temp. of a cheesecake should be 160-165. So I really did it more by the temp. than the time. The flavor is good, but the texture is a bit more fluffy than we like. First cheesecake I've made that didn't crack."

"Used a spring form pan, double wrapped the bottom with Al foil, and used a water bath with boiling water. I baked at 250 for an hour and 45 minutes then just shut the oven off and left it there for a couple of hours. Found online where the internal temp. of a cheesecake should be 160-165. So I really did it more by the temp. than the time. The flavor is good, but the texture is a bit more fluffy than we like. First cheesecake I've made that didn't crack."

"Followed the recipe exactly, soaked for about 13 hours. They remind me of corn nuts, a texture I'm not fond of. However, the biggest problem for me is the lack of flavor. You really can't tell there is any flavor on them other than a little bit of salt. The vinegar and mustard might as well not be there and after all was said and done we added extra salt to add some sort of flavor. Maybe they would be better if they were spicy? Probably will not make again."

"Made per recipe exactly. I was afraid the garlic wouldn't be enough, but after sitting in the fridge for about 12 hours the flavors melded and the garlic really came through. This is a great basic recipe that makes a lot of hummus. "