This is a great recipe. I don't care for crispy hard cookies. So I was excited to find this recipe. One thing I will say is that when I made these I dropped them with a standard size disher (size 20 I think. really just a large melon baller.)and baked them for 10 to 12 minutes like the recipe said but they were not finished. I ended up having to bake them for a total of about 15 minutes. After that they were perfect. I think this recipe's author has an oven that runs hot because mine has a thermometer in it and is accurate so be careful. As for the taste I might add more sugar or an extract or orange zest for added flavor and sweetness. These cookies also don't spread very much so mash them down a bit if you like.

I made this recipe with shrimp but left everything else the same. It was good and had a nice kick to it. But I didn't feel as if there was enough "body" behind the hot pepper taste. I much prefer the sauce from the Szechuan Shrimp recipe also on this site.

This is a great recipe. It tasted good. I did need to add some cayenne pepper to it to balance out the sweetness a bit. I was also expecting the sauce to thicken but it never did. Beware of how long you cook the chicken. Mine was done in 40 minutes at 375 degrees using legs and thighs. Next time I plan on marinating the chicken overnight then throwing it all in the oven again. This would also be an excellent glaze for grilled meats.

This was quite good. I doubled the sauce but kept the red pepper to 1/2 tsp like others and added chopped fresh orange bell pepper. I found the sauce to be a little too sweet but that was easily overcome by adding a bit more pepper. Overall this dish was a great success!

Given what this cookie is I must say that it is excellent. Like other reviewers I agree that it has a pancake like texture. I can live that. I do wish the batter wasn't as wet as it is. It makes spacing the cookies for baking difficult. also this recipe doesn't make 1 dozen cookies if you are using a standard size cookie scoop like I do. I got about 8 this way. Nevertheless everything came to gether very fast and the bake time is right on. I baked for 8 minutes then turned the oven off for the last minute. Make sure to spray your cookie sheet or your parchment paper as the cookies will stick badly if you don't.

I made this as instructed using Absolut Mandarin vodka, Chambord and fresh lime juice. The results were revolting. This doesn't taste like a cosmo to me at all. Please don't waste good liquor on this drink.

I love Gnocchi but we can't eat out all the time. I was excited to find this recipe and thought I would love it. I scaled the recipe down to 4 servings. I read most of the other user's reviews and was aware of not overcooking the potatoes. I ended up undercooking them and had to keep puting them in the nuker since my pot of water was empty. This added a lot of cooking time. I started at 5pm we ate at about 7pm. Finally I got the dough put together and as I was rolling it out It felt really soft and fell apart easily when handled. I thought that might be good since one doesn't like heavy gnocchi. When I was ready to cook them they had massed to gether into a lum of essentially mashed potatoes. They did float though and when I serrved them they were VERY light and delicate. However, It tasted like mashed potatoes with red sauce and not Grandma's Gnocchi. Alas, I will have to keep saving my money for $30 a plate version at my favorite restaraunt. My anniversery is long way away. :(sniffle, boo-hoo :(

This is a great soup. I always kvetch about people who make so many changes to a submitted recipe that it is no longer recognizeable. So I am sad to admit that I made the following substitutions: I didn't have ground beef so I used 2 1/2 links of leftover italian sausage. I was out of peas so I used a can on garbanzo beans instead. I can't bring myself to use canned spinach so I used 1 box of frozen. I forgot about the pasta until it was too late. So I left it out. Honestly I can't see myself using ground beef and regular peas the next time I make this becasue I was so pleased with the results I got tonight.

These are good. They adapt well to changes also. We made this recipe with ground pork since it was on sale. Everything else was done as written. I found the meatballs to be a tad bit dry and tasted like they had too much bread crumbs so next time we will use less but overall this is a good recipe. FYI: these can me made smaller and served as hors dourves quite easily. I am still looking for a sauce to match them though.

This is a perfect recipe for macerated strawberries. However most will probably not consider the results of this recipe to be a sauce even though it is. Perhaps the name should be changed to avoid lower ratings.

Excellent recipe. I didn't change a thing. I served these with macerated strawberries and a drizzle of fresh heavy cream.

This recipe is for REAL frosting not the garbage that comes from the store. I followed the recipe without changes. This was served this with SCOTTLEY'S BASIC YELLOW CAKE and the filling from ALMOND CREAM-PUFF RING. My brother ate two pieces and took half of the rest of the cake home with him. I will never buy frosting again ever.

This an excellent recipe the taste is great. I only wish there was a tiny bit more of a crust on the shrimp. Next time I will dip them in a bit of egg before shaking. I added the Parmesan cheese to the bread crumb mixture which helped.

This is a good base recipe but it needs some refinement. I used cube steak and kept everything else the same. The lack of more stars comes from the fact that the crust falls off of it. Being from Texas that is a cardinal sin of chicken fried steak. Next time I will see what changes can be made to make this recipe better.

This recipe was ok. My husband enjoyed it more. Probably because he cooked it. I felt like it lacked something in the way of flavor and spice. This was after we doubled the salt & pepper and added garlic powder. The next day for leftovers was worse. The chicken reheated nicely but had that cheesey odor about it which was a turnoff. I wouldn't make this again and will encourage my husband not to as well.

This was ok. My husband couldn't finish serving and thought the sweetness was overpowering. I didn't think that myself but nevertheless I felt so bad about what I was doing to my arteries to say nothing of my recent weight loss. Overall we don't think the tastes meshed together very well. I love Elvis' music but not his food.

This should ge 4 1/2 rather than 5 or the following reasons: 1)12 chicken thighs is enough to feed 6 or 8 people not four. 2)The egg mixture doesn't make enough to coat 6 Thighs without adding milk to it. 3)It took a whole box of Panko bread crumbs to coat all 6 piece of mine. Aside from that, the taste is out of this world good. I ran out of paprika so I used Mexene Chili Powder instead. I also dredged the pieces in whole wheat flour instead of regular old AP. I don't think it makes a difference though. The texture was fabulous. I served it with Mushroom Rice II also from this site to rave reviwes from my hubby.

This didn't go over well with my husband and I. We have a problem with the texture of the lentils. I soaked them for an hour per a previous reviewer and cooked them a tad longer as well. We didn't like how the lentil skins came off into the dish after soaking either. Perhaps this was the wrong recipe in which to try them for the first time. I ended makeing a salad with the chicken from this recipe instead.

This dish didn't go over well with us at all. The sauce and cheese mixture was good but the eggplant was very mushy & watery & fell apart. Also, even though the sauce was good there was far too much of it. Overall this dish required far too much effort for not enough return.

This is a good cookie. The recipe is also very versatile and forgiving. With all baking one must be precise. But this recipe can accommodate those of us who like to eyeball certain things. In my case it was the butter. I scaled the recipe and forgot that only 1/3 C was needed but I used the whole stick. The lack of a 5th star comes from there needing to be a little more sweetness from the sugars.