Associated Press

The family favorites that lived in your grandmother's recipe box may have gotten rave reviews, but the volume was nothing compared to the outpouring of opinions recipes stored online can get.

The popular Epicurious.com cooking site features tens of thousands of recipes and encourages users to leave feedback. These recipes for spiced pumpkin bread and pan-seared tuna with ginger-shiitake cream sauce are among the most-reviewed recipes on the site, with 702 and 652 reviews respectively.

Spiced Pumpkin Bread

Start to finish: 1½ hours (20 minutes active)

Makes 2 loaves

Flour-infused cooking spray (available in most grocers' baking aisles)

3 cups sugar

1 cup vegetable oil

3 large eggs

16-ounce can solid pack pumpkin

3 cups all-purpose flour

1 teaspoon ground cloves

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon baking powder

1 cup coarsely chopped walnuts

Preheat oven to 350 F.

Lightly coat two standard loaf pans with flour-infused cooking spray.

In a large bowl, combine the sugar and oil and beat to blend. Add the eggs and pumpkin and mix well. Set aside.

Over a second large bowl, sift together the flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder. Add to the pumpkin mixture in two batches, mixing well between them. Mix in walnuts, if desired.

Divide batter equally between the prepared pans. Bake until a tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes in the pans. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.

(Recipe from Epicurious.com and Bon Appetit magazine)

Pan-seared Tuna With Ginger-Shiitake Cream Sauce

Start to finish: 20 minutes

Servings: 6

Six 6-ounce tuna steaks, each about 1 inch thick

Freshly ground black pepper

2 tablespoons peanut oil

3 tablespoons butter

½ cup thinly sliced green onions

¼ cup chopped fresh cilantro

2 tablespoons finely chopped peeled fresh ginger

4 garlic cloves, chopped

8 ounces fresh shiitake mushrooms, stemmed, caps sliced

6 tablespoons soy sauce

1½ cups whipping cream

3 tablespoons fresh lime juice

Lime wedges (optional)

Fresh cilantro sprigs (optional)

Preheat oven to 200 F.

Sprinkle one side of the tuna steaks with pepper.

In a large, heavy skillet heat the peanut over over high. Place the tuna steaks, pepper side down, in the pan and sear for 2 minutes. Turn the tuna over and continue cooking to desired doneness, about another 2 minutes for rare.

Transfer the tuna to a rimmed baking sheet and place in the oven to keep warm.

To the same skillet, add the butter, green onions, chopped cilantro, ginger and garlic. Saute until fragrant, about 30 seconds.

Mix in mushrooms and soy sauce and simmer for 30 seconds. Add the whipping cream and simmer until the sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice.

Spoon the sauce onto serving plates, then place a tuna steak over the sauce. Garnish with lime wedges and cilantro sprigs.

(Recipe from Epicurious.com and Bon Appetit magazine)