This comes from Chowhound. I used 4 apples instead of 5-6 and used the same amount of everything in the filling but used less cinnamon. The topping is good but too loose from too much oats and not quite enough butter to hold it all together.
I give this 4 stars for several reasons. The topping doesn't hold together that great and the filling needs a bit of flour in it, in my opinion.
This comes from Hershey's. I don't care for them. Mine didn't spread out quite like the ones in the photo and were slightly puffy. They're buttery and flavorwise remind me of a brownie. I made half the recipe and used 1/2 c. semi-sweet chocolate chips and got 23 1 T./1.5" dough balls. They baked in 9 minutes.
I give these 3 stars.
This is a pot of mushy lentils, recipe courtesy of Andrea's Recipes. I made half the recipe and I cooked the lentils together with the liquids (43 oz. total of chicken broth and water plus 8 oz. pureed tomatoes) and seasonings. I didn't puree any of the lentils. The amounts given for chili powder and cumin are way off. For half the recipe I used over 1/2 t. each of those two and had I followed the recipe I'd have used just 1/8 t. each. I started with that and couldn't taste it at all. I used fire roasted tomatoes and I pureed them first since I don't like chunks of tomato.
About the lentils. I'm not familiar with red ones, just the brownish-greenish kind. I had no idea that they'd be severely overcooked in just 10 minute's time or I'd have never made this. I've honestly never seen anything like them. I was very disappointed in this at first but now I'm OK with it. The turmeric almost ruined this. I omitted black pepper and hot sauce but kept in cayenne pepper.
I give this 3 stars because of the cumin/chili powder amounts being off.
This recipe comes from MC^2 Creative Living. I'm reviewing the crepes and bechamel only, not the filling. I used one large boneless skinless chicken breast, baked, shredded and chopped, mixed with cooked and chopped broccoli florets, about one teaspoon cooked onion, dash of garlic powder, salt and pepper. I filled each crepe (this mixture was enough for 4) with filling, topped it with a little Monterey Jack cheese and sauce, then rolled it up, covered the top in more sauce and cheese then baked them for 12 minutes.
The crepes turned out great. I used 1/4 c. batter in a pan with a 7" bottom and each one took 2 minutes to cook over medium-high heat. It made 8. The sauce is basic and easy to make. I didn't use nearly as much salt as called for and it was thinner than I wanted it so next time I'll use less milk, at least a couple tablespoons worth.
I give the crepes 5 stars but the bechamel 4.5 stars because it's a little too thin.
