made this recipie as is first time and it was good this time however i used pork tenderloin in a slow cooker and instead of marmalade i used apricot preserves yum its all i had on hand but a nice twist

just made these tonight did the recipie as is and these are pretty good however if you want more of a lemon taste it will need more lemon juice or cut back on the sugar i like mine a bit sweet so these are fine as is

this recipe was pretty good a bit on the dry side for me i added mushrooms and onions to mine.i used the mushroom in a white wine sauce from this site.also noticed a flaw in the recipe becouse i did make this as is.the dough calls for garlic powder and rosemary but dosent say what to do with it.i just aded it in before the flour

just finished making this and the cake is superb dont change a thing however the topping is another story there wasnt near enough to cover the cake and the sugar didnt bake i didnt have cocunut on hand but dont think that wouldve made much of a difference also mine was done in 15 min good thing i checked was about to be over done but one of the best cakes ive tasted so far

this was not the flavor i was expectiong what apricot i only tasted soy sauce it was good but should be under a different name and the marinating time is important did it for 6 hours the first time and then let the other one sit overnight two different taste but still no apricot no ginger followed it to a tee

ahh ty for posting this ive been making these for a few years now and they are so wonderful but lost the recipie when my computer had to be rebooted these are the moistest brownies ive ever had and heres a tip the mint is really strong i cut it back to 1/2 a tsp and i ahve a lot of friends who dont like mint and omit it completely when i give them out for gifts they still love them

folowed recipie exactly and came out just barely edible the filling was dry for one and the only thing i can say is i did forget to cover with aluminum but by the time baking was done there was no more alfredo sauce filling dry top overcooked dont know if it might be me but too much effort in this dish and not worth the outcome

this recipe is a good starter for the gal that said it was too salty two things i can think of went wrong one you might of used margerine instead of butter or the butter with salt use sweat cream 2cnd the canned parmesan stuff is always a bit saltier use fresh!!!!!!!same with parsly in this case im a fairly new cook so i learned this by trial and error heres how i tinkered with it made it as is but at the end wasnt cheesy enough for me and was a little thin i added about a table spoon of flour to thicken and twice the cheese oh and i also added some pre cooked oscar myer chicken to make it heartier 4 stars as is 5 with the changes thanx to the one gal hope this helps try it again this is one of the better ones ive tried and im picky about my alfredo one other thing i try to prepare meals i can reheat later in the week and when i tried to have this the second day the etire sauce had seperated anyone know what wouldve caused this