WOW, this was really spicy, too much for me and I like spicy. The worst part was the smoke. Honestly the strong spices blackening on the iron pan just about killed us. I am still coughing three hours later.

Never grilled salmon before. I followed the recipe to a 'T', marinated it for about four hours, grilled it flesh side down first, and then finished skin side down. THIS WAS WONDERFUL!!! EVERYONE loved it...I was really impressed. We grilled it so the skin was almost black, the darker, the crispier. I never thought I'd eat salmon skin...I enjoyed it very much. Marinating it for at least a couple of hours is a must, the marinade permeates the flesh wonderfully. This was SOOOO easy, quick to grill, and fantastic tasting. We will definitely do it again.

Nowhere in this recipe does it say to prepare the Devils Food cake mix as directed on the box. That's NOT what the recipe indicates nor is is necessary if you do this properly. Yes, the final product is thick, almost like brownie batter. I could tell by reading this that there was enough liquid..I mean oil, eggs and mushy ripe bananas are definitely sufficient. I followed it to a "T". I made it in a bundt pan, and I and everyone else agreed that it tasted like chocolate banana bread. It was easy, looked nice, but was nothing incredible.

Although everyone liked these very much, I am not much of a baked bean fan. They were good enough, but I like more of a kick, like a vinegary taste to baked beans; these were on the sweeter side. I rated them more on the response of my baked bean loving family members and the fact that they were pretty easy, looked nice (I used butter beans instead of garbanzo...I like butter beans better), and tasted pretty good in general. I cooked them in a crock pot on low for 8 hours, worked great.

I really love this type of salad and followed it very closely except I passed on the use of the tomato oil and added some simple greek dressing (just a bit)that I made right before serving. I also waited to add the feta until that point. I would absolutely recommend seeding the cucumber and most of the seeds from the tomatoes or it will get too watery (from what I'd read in other reviews) I did that and made it in the morning and served it around 5 pm and it wasn't very watery at all. A few bits of advice, definitely use kalamata olives if you can; they're SO much better and different than black olives. Also, this is a rather pricey salad. I spent around $17.00 on the ingredients, Feta, dried tomatoes and Kalamata Olives alone were around $12.00. It was well worth it though, everyone raved and ate seconds and you get a nice sized bowl of salad. Lastly, it doesn't look very pretty after a few hours of sitting out with dressing. Plan on eating most of it the same day; but only I have to look at the tiny bowl of leftovers tomorrow. It will probably taste just as great.

I had this at a shower a few weeks ago,my co-worker got the recipe from this site and it was FANTASTIC!! So I made it for a get-together today and pretty much followed the exact recipe except I used two 2-1/2 lb chuck roasts and cooked them on low overnight (about 10 hours)due to a timing issue, when I got up in the morning, I added the pepperoncini and juice and cooked it for about another hour. I reheated it to serve later in the afternoon. Everyone LOVED IT!! People had to have seconds (and thirds). This was just different enough from most slow-cooker beef recipes to make it special and especially mouth watering; and the difference was so EASY. I will absolutely make this again and again!

I followed this down to the letter, handled the dough as lightly and as little as possible. Was not impressed at all with the light yellow somewhat flaky hockey pucks that I wound up with. Some of the pictures (the yellow-hockey puck pics...look like mine. The biscuits in the original photo look GREAT! I want THAT recipe! won't make these again.

This reminds me of a giant popover, it was easy to make. I warmed my eggs and milk a bit while my calphalon pan heated in the oven with the butter. I also added a splash of vanilla. I enjoyed it with a splash of lemon juice and powdered sugar. My daughter used maple syrup. We both loved it. A nice and easy, and very different breakfast.

My husband loved it. I enjoyed it also. I doubled the brown sugar and vinegar and used 1 TBSP of worcester since I kept reading the work "bland". I didn't have onion powder so I used a tablespoon of onion flakes. My husband just ate the leftovers..it's all gone. It was a nice change of flavor. PS. I browned the meat and threw everything into the crock pot on low for about 8 hours and thickened the gravy, served over buttered noodles.

I gave this five stars because it was SOOO easy and my family LOVED it! So did I. I took one peron's advice and lightly coated my chicken with flour (dusted it) and I had to use 1 TBSP of buckwheat honey (stronger, darker and not as sweet as regular)in addition to regular honey since I was almost out. It was so easy to prepare and just cooked away as I fixed rice and broccoli. It does have a kick to it, but I like that and it probably would have been a touch sweeter if I had enough regular honey, I may even add an extra bit next time. It was sticky, reddish brown, spicy and slightly sweet. My son said he wasn't crazy about the spicy part but he couldn't stop helping himself to more..I pointed that out to him. This recipe is an easy to prepare winner as far as I'm concerned and the fact that it has very little oil/fat in the recipe is a nice touch too.

This is a very easy sauce to make and the results are very good. Personally I like something a little more dark and fudgey, but this is nice, smooth, and it really thickens up to a gooey consistency on the ice cream. I'll certainly make it again. My family enjoyed it.

Not impressed, sorry. This was not better or even as good as some of the turkey's I've made on the grill or in the oven in the past. I used a 17 lb turkey, stuffed as usual. This recipe called for a few extra steps as my usual routine is just to stuff and rub oil on the outside of the bird, salt and pepper it and that's it. I've had just as good and better turkey...and I've made LOTS of turkeys. Besides being unimpressed, I also didn't like that I didn't have nice drippings to make gravy out of. Luckily I had my husband run out and buy canned gravy (eeesh) but better than nothing. I had an inch of salty, buttery broth instead of drippings...what on earth was I supposed to do with that? I was very disappointed, after reading so many reviews, I thought that this was something really special. I didn't think so at all. It was good turkey, just nothing special at all for the extra steps...and no drippings!

This was a very good recipe, rich and delicious..so chocolaty. Yes, you do have to make sure you beat the mixture well enough so that the sugar dissolves completely; that took a while. I've never had French Silk pie without whipped cream, not as an extra topping, but as part of the pie, so I covered the entire pie with it. I agree that it would look skimpy with the filling only; but I've NEVER seen French Silk pie served without whipped cream as a component. Everyone enjoyed it immensely.

Very very tasty and easy. I used 2 large and 1 small chicken breast halves, store brand pie crust (in the long box)two cans of mushroom soup (all I had on hand)and I first very lightly browned the chicken breast and then boiled them in water with some chicken boullion thrown in. I used frozen brocolli,cauliflower and carrot mix thawed out (probably more than two cups!) and I splashed some of the chicken broth into the mix to thin it out to my taste. For the most part, I just used the basic recipe with what I had on hand and it was REALLY good, my husband loved it too. I will certainly make this again. I can't wait to have it for lunch tomorrow!

This was excellent, my husband loved it and so did I. My son and daughter (teens) thought it was "pretty good".... I followed the recipe except used low sodium chicken broth instead of water to cover the chicken. I let it cook from 8 am to about 4pm on LOW, then my daughter turned it up to high for one more hour and added the biscuit dough (each biscuit flattened out and cut into quarters) I served it with mashed potatoes, and broccoli and it was soooo tasty. The chicken was very tender. Next time I'll try adding two more chicken breasts so we'll have enough for two full meals. This was easy to throw together and a great meal to come home to.

Very easy, quick to throw together and the results were very good. I love eggplant parmesan...I've had better, but this was very good too. I used three medium sized white eggplants and it was a bit too much. I needed another egg which I thinned out a bit with water, and some extra bread crumbs to get everything coated. I upped the parmesan cheese to one cup. I mean, after all, this makes a nice big pan of eggplant PARMESAN, so I wanted to taste the parmesan. Best warmed over too...mmm.

I enjoyed these cookies, unfortunately I'm the only person in my family who will eat oatmeal cookies. These were flat, somewhat moist and chewy and had a nice overall down-home oatmeal flavor. I would recommend them to oatmeal cookie lovers.

I just didn't care for this method of preparing chicken. Quite bland although the chicken was nice and moist. No one in my family cared for it very much.

The pie was easy to prepare and looked and smelled great. I baked it for at least one hour. We were very disappointed though, I agree with several others, WAAAYYY too sweet. My daughter liked the topping though. I'd much rather have plain, old-fashioned blueberry pie; the blueberries were lost in this.

I liked it quite a bit, very creamy. I halved the recipe and used a mix of sharp cheddar and regular cheddar and jack cheese so it wouldn't be grainy. I also used fat free evaporated milk. My daughter, the real mac and cheese lover, didn't care for it "too mustardy tasting" I would agree that it was pretty obvious that there was dijon in there, so although I enjoyed it, I'd cut back to 1/2 the mustard. Overall,very creamy, tasty, and not difficult to make