"Easy recipe -- I only baked for 45 minutes -- used the full amount of sugar and had a lot of burnt sugar around the edges of the pan (may have been my apples too -- I used braeburns) -- but I just trimmed off about 1/4 inch all around and that took care of any overly brown/burnt sugar. I did not have any apricot preserves -- so I put a small am"

"A shocking amount of oil and sugar makes anything good! I skipped the nuts -- and I squeezed out the zucchini in a kitchen towel -- I did have a bit of an issue with sticking -- next time I'll use a bit of parchment to help lift it out. Great way to use up the garden zucchini that all come in at once!"

"Wow. most certainly the best waffles I have made at home (or eaten at a restaurant for that matter). Tried them yesterday , and already have requests in to make them again today!"

"Absolutely a winner -- and worth the time! I was looking for a boneless shortrib recipe, since I buy these in large quantities at our local big box store. instructions seemed a bit wonky to me...I made the following adjustments -- I deglazed the saute pan I browned the meat in with tequila and the juice from the orange (I just could not see how my veg saute would evaporate enough). The amount of olive oil in the tomatillo sauce seemed like too much but once it was pureed -- it was terrific (and an important component of the final dish). "

"Very good sauce -- and wonderful with the lasagna recipe. I don't have a food mill -- so I used crushed san marzano tomatoes. Froze the leftovers. It was a bit acid after freezing -- so I threw in 1/2 t of sugar with the thawed sauce. (i'm sure that's marinara sauce blasphemy...but it works for me.)

"Loved it. I shied away from using the full 1T of salt -- and went for about 1 and 1/2 t but -- I think it could have taken a bit more. I'm a little gun shy of the salt amounts that most recipes call for -- kind of like measure twice - cut once -- can't go back once you over do it. Going to try and freeze the leftovers and send them with my daughter back to college.

"Loved it. I shied away from using the full 1T of salt -- and went for about 1 and 1/2 t but -- I think it could have taken a bit more. I'm a little gun shy of the salt amounts that most recipes call for -- kind of like measure twice - cut once -- can't go back once you over do it. Going to try and freeze the leftovers and send them with my daughter back to college.

"Loved this recipe. The addition of the mushrooms and zucchini added a nice texture and flavor to this. I used whole milk ricotta and it was very good.