I LOVE this dish! It was easy to prepare and is very versatile. I could eat this alone for a meal. I served it with oven fried chicken also from this site. My husband rave about both. I didn't have any green onions so I used 1/2 of a regular yellow onion instead. I also just "eyeballed" the spices. I don't know if it's due to this cooking in a skillet or not but I didn't have gummy textured rice like I have been cursed with lately. That pleased me to no end. Kudos to the author!

I hadn't attempted to make cake from scratch for about 10 years and was finally ready to try again so as to avoid the box of chemicals. I have made this recipe twice now. The first time I made it without any changes. It tasted good but it was dry and cornbread like. The second time I added more milk and extra vanilla. I also reduced the bake time by 5 minutes. It was much better. After cooling and trimming though it was still hard to frost. Maybe I don't know how to do itproperly? It's so good that I didn't care since I was using canned frosting anyway (don't ask why). The taste and texture was 100% better. Next time I will try this in a 9x13 pan and cut the bake time by another 5 minutes and add a little more milk too. Then it should be perfect!

I was very skeptical of the vinegar since we don't really care for it in anything normally but I am glad I took the risk. This marinade made an already tender ribeye melt in our mouths.

This didn't work for me. I used white corn and it didn't marry well with the other flavors. My borther's family devoured it though. Other wise I would have only given 1 star.

This doesn't need to be baked in the oven. I made this using Boneless skinlees thighs. I cooked it in a skillet and followed the rest of the recipe as closely as possible. It's quite good. I will make it again soon.

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 is the perfect mixture of fancy and easy. It's easy enough to make on a weeknight and fancy enough for company. I have always been a bit intimidated by Pate-a-choux but this recipe proves how easy it really is. This has become a favorite of mine.

I made these in store bought mini graham crusts to save on time. I like how fast the mixture came together but I didn't like how much sugar is in it. I feel the finished product is way too sweet. It's very good nonetheless. Next time I will cut the sugar by at least half so that the lemon doesn't get overwhelmed. I used Fresh lemon juice and served with homemade whipped cream. 1 cup heavy cream, Vanilla to taste and sugar to taste beat until stiff peaks form and serve. 5 minutes with a stand mixer maybe 10 minutes with a hand mixer. Make sure everything is very cold.

I would like to give 4 1/2 stars. This recipe made a ton of food for just the two of us. I probably should have scaled it down but instead I froze half of it before baking for another meal. This meal is extremely rich. Ladies, Feed everyone a salad with this meal. Use the Lebanese Lemon Salad Dressing recipe from this site. It is by far the best we have ever tasted and it gets better every time. This dish needs some kind of spice for me to balance the creaminess of the cheeses. My husband thinks it's great as it is though. This is after I added fresh garlic, salt and pepper. Kudos to the author!

MESSAGE FROM THE AUTHOR HERE: Your orzo will need to cook for close to 10 minutes for it not to be hard. Test it as you go if you want to until you are comfortable cooking this style of pasta. The editors changed my orignal direction slightly on this point.

My husband is always chiding me for using too much lemon in some dishes. I was expecting more of the same from him so I made this dressing and served it on the side. My mouth dropped open when he told me that I will be making this dressing anytime I serve salad from now on. This man is a die hard ranch dressing person. This is a huge compliment to the author. I loved the dressing too. Fresh squeezed lemons are a must. DON'T USE BOTTLED LEMON JUICE! FRESH LEMONS ONLY!

These are very good and fluffy. I made the first batch while batter was fresh. I also tested the author's assertion that you can refrigerate the batter for a day or two and use it. The fresh batch cooked up very nicely. I think this is my fault but I found that the middles were underdone. That could be me taking them off the fire too soon though. I am not pancake talented normally. With that being said my husband complimented me on them and ate his whole serving. I made the second batch after 1 1/2 days in the fridge. I found that the batter discolored it had grey streaks in it. It didn't smell so I pressed on. After stirring it well the color returned to normal and the cakes cooked up well though again I probably took them off the fire too soon because the middles were underdone. Overall though I think I will keep this recipe and try to improve my skills.

Excellent recipe. Just enough heat but be very carefull about the salt. I cooked my rice in chicken broth with a bit of salt. When combined with the shrimp It was too salty.

As a base recipe this is great but it's better when you add shrimp, red peppers and mushrooms.

I cut the red pepper in half since we are somewhat weak of tounge as the author puts it. I halved 1 clove of garlic and added that to the sauce while cooking for extra flavor. Fish it out befor serving though. The sauce tightens up quickly once the cheeses are added so be prepared to thin it with a bit of milk or pasta water if you like that. Overall we are pleased and will make this again very soon.

This recipe is good. It needs at least 1 large fresh clove of garlic though. Also it is crucial that you get quality ingredients. Tomatoes from the garden are best but romas from the store work well also. I used a hothouse variety from the store the second time I made this and they were mealy. Beware that this salsa makes a lot of liquid in the bowl. If you like it great if not use in a soup or on veggies. THIS RECIPE DOESN'T NEED 5 CHILIS. I USED 1 SERRANO CHILI AND GOT PLENTY OF HEAT FROM THAT. TASTE YOUR SALSA AS YOU ADD CHILIS TO GET A COMFORTABLE HEAT LEVEL. Also, your heat level will go up or down depending on how cold your salsa is.

This is my husband's favorite dish at a certain eatery. He thought I got take out from there tonight. I never order chicken at a steakhouse so my opinion is different. I thought this was way too salty. It was good but I couldn't get through 1 piece. I made it with boneless thighs rather than breasts. I left out the corn syrup per another cook's suggestion. Also, there is no need to bake this dish. I did it all in one skillet and covered at the end to simulate the oven step. There is a lot less to clean up afterwards this way. I used bacon drippings for the oil also. Next time I will make it with 1/2 the seasoned salt maybe less.

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.

I followed other reviewers' advice and added celery onion and garlic. I also added some diced carrot and leftover red bell pepper. The casserole just insn't our thing and had we not added what we did to it I know I would be rating this recipe lower. It just doesn't sing. Too bland boring.

This is a great sauce if for no other reason than its ease of preperatioon. I didn't have dijon mustard so I used spicy brown. It's such a small quanity that I don't think it matters. I also didn't have tabasco on hand so I used ground cayenne pepper to taste and there wasn't a problem either. I would recomend never using anything but fresh lemon juice though. There is a big difference in taste if you don't. I served this sauce with eggs cooked over easy and canadian bacon to make the lazy person's benedict and got rave reviews. If you want to watch your carbs I would not have any kind of bread with it. Recipes like this are why this website is my all time favorite! Next time, I am going to make this with some eggs, asparagus and red bell pepper just to see what happens. Happy cooking!