Erin Andersen

This is really delicious, although a bit salty. When making the marinade, I followed the advice of some of the previous reviews, and used half the proper amount of liquid smoke. To cut the saltiness, next time I think I'll use half the amount of soy sauce. I marinated the tofu for about an hour, setting aside the leftover marinade while baking. (Oh, I doubled the amount of sauce in order to have a good amount of marinade with which to work.) After baking, I added the tofu to the remainder of the sauce and warmed it all in a saucepan on the stove until the sauce was simmering and had coated the tofu. It was super tasty - even my husband, who is not a vegetarian, loved it!

I made this cheesecake for my dad's 60th birthday. I used a basic graham cracker crust instead of the pecan crust mentioned int he recipe. It was so good and so beautiful! I received quite a few compliments on this one. Thanks for the great recipe!

Only added 1 tsp. of cinnamon. Otherwise I followed the directions exactly. Such a good way of using up leftover fresh cranberries from Thanksgiving! Yum!

These were delicious! The only thing I added was 1 tsp. of cinnamon to the crumble mixture. I advise cutting these into small-ish-sized cookies, because they're a little heavy in a larger size. However, these were my favorite holiday cookies that I made this year!

Great soup! I didn't have any celery on hand, so I substituted about 3 Tbs. of fresh parsley. (I know - a weird substitution, but it worked really well!) After cooking, I removed about 1/4 of the soup, then pureed the rest, and put the removed part of the soup back in. (That way there were a few chunks of veggies, but the smooth, creamy puree was still there.) Thanks!

Wow. What a great dish! I made this for a holiday cocktail party and received quite a few compliments. I made th4e recipe according to the directions, and didn't change anything. However I did make it ahead of time and refrigerated the dish for a few hours before baking. Also, for anyone wondering, I cut off the rind - for fear of others not liking the rind as much as I do - and the cheese was just fine. This was an excellent recipe that was easy/fast to make. Thanks!