My husband now likes spinach because of this salad. The only thing I changed was to use EVOO instead of regular oil.

I haven't ever had any use for artichokes ever before making this recipe so I am not an expert on them. This recipe come together very easily. It's essentially a casserole. Per a previous reviewer I mixed the mozzerella cheese in with everything else and was happy with the result. The taste was good but reminded me of greek food (something I'm not a big fan of). It had a brininess to it. Perhaps this was from the type of artichokes I used. They were Albertson's store brand in a glass jar and smelled strongly. My husband loved it though and insisted on taking the leftovers with him to work to share with his buddy. He didn't come home with any leftovers that day

I just got done tasting these muffins and I have to say that they are very good. I would give them 5 stars but I don't think the recipe as written makes them sweet enough. The sugar on top helps that a lot but not quite enough. I wouldn't eat these without plenty of butter for that reason. I will be keeping this recipe and tweaking it to make sweeter muffins in the future. I don't like my muffins so sweet like the "To die For Blueberry Muffins" from this site but at the same time I don't like them relying only on the berries for sweetness either.

I must have done something wrong or maybe the weather outside had something to do with it but, this dough didn't get stiff until after about 4 1/2 cups of flour were added. Then it was rubbery. I managed to get it in the oven even though it delayed dinner by an hour. When it came out, It had risen and split apart along the side. When I cut into it, I found the texture inside not to be as light as I expected it was more dense. It was edible. My husband says he liked it. I liked the taste also but I know this recipe could have been better. Some things I did differently with it was that I used EVOO for the oil and used my kichenaid mixer with dough hook attachment to do the work for me. Perhaps this had something to do with it? My yeast was good and I bloomed it in water that was 114 degrees on the thermometer so that couldn't have been the problem. I served it with Hot spinach and artichoke dip also from this website.

This recipe got such rave reviews from my huisband that he wanted to eat for 3 days in a row including taking it in his lunches! I can't speak highly enough of the recipe. Old El Paso Fat Free Refried Beans are the best for this. as is Cheddar cheese on one layer and Monterey Jack seperately on another. Just don't be skimpy on the cheese. I'm going to try it with chicken or shrimp next! WAY TO GO JIMMY!!!

I thought these muffins were ok. They would have been to die for if they didn't have the steusel topping. Maybe I haven't had proper steusel before but I thought that it would be a crumb like topping. Instead the steusel melted over the top of the muffin and created a hard candy like shell which stuck to my paper liners (yes I spayed them with pam first)therefore making it near impossible to remove the muffin without it being broken into several pieces. The topping was also way too sweet to serve for breakfast and with all that sugar I couldn't justify adding extra butter to melt on it like I would any other regular muffin. I am really glad that I didn't have to pay for my blueberries otherwise I would be upset about my results.

This is the best Meatloaf recipe I have ever found bar none! I normally don't care for it too much but my husband gets bored with chicken so this is now a go to recipe of mine. I did change the recipe slightly. I used a 50/50 mix of beef and grownd lamb. Added 1/2 a chopped red onion and a pinch of cayenne pepper. It's awesome and versatile. Next time I will add more cheese.

I made this recipe over the weekend for my husband and I. We really liked the flavor of it prior to adding the sugar. Afterwards we thought it was too sweet but the jasmine rice I made to go with the dish helped to cut it a bit. I felt the liquid could have been a little thicker(it got thicker slightly the next day). The next day the dish tasted the same to me but my husband swears it got sweeter. Also the next day after eating the leftovers we both got terrible heartburn. I don't why or even if it had anything to do with the food but I thought I would warn people just the same. Next time I make this dish I will cut the liquid by 1/3 and omit the sugar. By the way I added 1 diced red bell pepper to the rest of the ingredients.

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 am rating this 5 stars even though it's not my favorite because I am certain that I followed this recipe to the "T" and the brownies taste exactly as they should. They are VERY good but I prefer a brownie that has more of a dark chocolate taste. Perhaps next time I make them I will use less vanilla or something. I don't know since this was the very first time I have ever made brownies from scratch. My brownie of choice has been Duncan Hines' Dark Chocolate fudge brand. Maybe I expected too much from this recipe? The only thing I didn't do with this recipe is make the frosting only because I am a brownie purist so to speak and therefore don't believe in frosting them. They should be able to stand on their own. this brownie does that. However this review is coming from a woman that eats 70% dark chocalate bars and thinks it is almost not dark enough. Happy cooking everyone!

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 the best roast I have had. It's better than my mother's! I didn't have room in my crock pot for the potatoes so I just made mashed out of them with gravy made from the cooking liquids and cornstarch. The carrots were even good cold the next day.

This recipe could be so simple that it's great however the one thing missing from it is a proper baking time. I baked this in my oven which I admit runs hot for 13 minutes. I removed what I thought was a properly baked cake. I let it cool and coated with powdered sugar etc. but when it was time to roll it up I found that the cake split into pieces rather than roll. I also feel the need to tell anyone attempting this dish to make a bit more cake bather than you feel is needed. the reason is that When I poured the batter into my standard size jelly roll pan, I had just enough to coat the bottom. If I made a bit more perhaps that would have compensated for the bake time. Good luck.