This was a lot of work for something that didn't take that great. It was a bit acidic and bitter. I made this for Christmas day dinner and about 1/2 the guests didn't touch it past the first couple of spoonfuls. A couple guests did like it. I think blending basil, cream and butter with a canned soup would have worked better with a lot less effort.

For me this recipe didn't work. The flavors are GREAT, but it separated out into a layer of chocolate, layer of pecans and layer of the corn syrup mixture - which made the consistency a little odd when I was hoping for more of a fudge/nut flavor. I would recommend melting the chocolate first. The Bourbon however is a MUST.

Loved the taste and texture of this recipe. I cooked it in a ceramic bundt pan and did end up cooking it about 20 minutes longer than stated but I think it came out a little too dry -totally my fault. I did not use the glaze but made my own out of lemon juice, powdered sugar and a little butter. Fantastic!

I've used the shortening version of this recipe for years - it's perhaps a little more flaky but this butter version FAR surpasses it in flavor. You can fail with this recipe - in fact the "never fail" ones are the hardest pie crust recipes I've ever worked with. I think they are "never fail" because they never fail to taste great not because they are easy. The secret is to make sure you blend the butter well with the flour, get just the right amount of liquid and chill this dough for at least 30 minutes.

Loved it! Great flavor. This just replaced my regular meatloaf recipe. Only minor criticism is that it did crumble quite a bit when you tried to slice it - not sure if I needed to use a more lean or less lean ground beef to help it slice better - or perhaps add an extra egg. But it was so good nobody cared.

This makes a very nice cake. I did add lemon extract to the cake itself in addition to the vanilla. It was a little difficult to slice because it crumbles - so be careful not to over-bake it. For those want to use different sized pans, you'll need to double the recipe for a single 1/2 sheet cake. I'm guessing there is about 4 1/2 to 5 cups batter in one recipe. Bake about 35 minutes and put a flower nail in the center of the cake to help keep it level and cooked through. Quadruple the frosting for a sheet cake if you plan on frosting and decorating with it. For me the texture was perfect for a "from scratch" cake- just not the super light spongy cake box cakes everybody is used to. Also the filling is not too tart - it's a wonderful balance against the sweet frosting. Very refreshing. Serve with a lime or lemon sherbert and this would be a wonderful baby/wedding shower cake.

These were really good. Super easy to make. Big hit at the office, better than the upscale bakery muffins and far less expensive.

This is a great recipe. Moist with just the right amount of sweetness. When I mixed this up I was unsure if I did something wrong - the batter is VERY thick. Amazingly they rise beautifully. I didn't fill the cups all the way full, only 2/3rds -if I had it would have spilled on the oven floor. Due to the cost of fresh, I did use frozen blueberries and they worked just fine.

If you like a more cake-like cookie (which I don't but many others do) this is a great recipe. They were a big hit at our bake sale at work (first cookies to be sold out). I used white chocolate chips instead of semi-sweet because I like the contrast of flavor and texture. This is also a very easy cookie dough to work with.

I really loved the flavor of this cake. But I found that it was pretty crumbly - which makes it hard to remove from the pans and to frost. I did add the extra 1/2 cup milk recommended by others - which may have caused the problem.

Fantastic. My new favorite cookie. I did double the recipe. I didn't double the nuts due to the cost, but cut them in 1/2 to 1/4 depending on the size - it still gives you the great macadamia flavor in every bite. I also used white chocolate chips intead of chunks.

Great recipe. I've only had bread pudding at a restaurant and this is as good, if not better. Definately a keeper.

Very nice biscotti. While I would prefer more of a buttery taste, using oil extends the shelf life. I made a double batch and added various combinations of sliced almonds, dried cranberries, and chocolate chips. I drizzled a chocolate glaze over some of them (1/4 cup butter and 5 oz of bittersweet or semi-sweet chocolate). That gives you a huge variety of flavors with little additional work. For those that think the dough is hard to work with, you just need to sprinkle a very small amount of flour on each log - it makes them much easier to handle.

I served this at a party recently. I made it mainly for the kids but it was more popular than the more sophisticated dishes. I served it with granola (put the granola in a separate bowl so it doesn't get soggy). I now make a batch every week to keep on hand for breakfasts (it only keeps a few days). I usually use strawberries, blueberrys, melon, mandarin oranges and pineapple. You can use any flavor of yogart but I really like strawberry or vanilla.

Very nice pasta salad. I had never tried dried vegetable soup mix in a dish but it was great. You do want the salad to sit in the fridge a few hours before serving so you aren't biting into dried vegetables from the soup mix - and to let it mellow. I'm not a huge pepper fan but the flavors work so well in this dish. Since it is a little bland (which many people love), my only change was to add a significant amount of dried dill - it really brings out all the flavors.

Loved this! I made a few changes. I used 2lbs of meat (sirloin rather than chuck) and doubled the sauce ingredients. I used one medium yellow onion plus the green onions and used fresh mushrooms (I hate canned). I sauted the mushrooms for a few minutes before adding to the sauce. The addition of white wine really makes this dish. Great flavor, this will be one of my regular recipes.

Very flavorful, and an easy way to serve potatos for a dinner party since it doesn't require any last minute preparation. I served this with another recipe from here - Balsamic and Rosemary Grilled Salmon so the flavors would carry over between the two dishes.

I'm not particularly fond of seafood but this was an excellent dish and a big hit at my dinner party. Very flavorful without overpowering the delicate flavor of the salmon. I marinated for at least 2 hours before grilling.

This is now my very favorite ham recipe. Very, very tender - moist with just a hint of sweetness. Thanks for sharing this!

The grease factor is a real problem with this dish but the flavor is wonderful.