I was doubtful, but this was excellent with the mushrooms! I doubled the garlic and next time would use more. White wine is also a nice addition, but milk or cream changes the taste a bit-- good, but really better without.

Bland nothing! This was loaded with flavor! I did use spelt flour, and thick homemade unsweetened applesauce, and it was fantastic. Next time I will halve the sugar, though, and I think this would be excellent with some diced apple for even more "zip" and moistness. I don't like raisins normally, but it was great in this. COOKING NOTE: Doubled recipe and baked in bundt pan at 325 for one hour. The crusty edges were the best!

Maybe this needs the MSG-laced broth (I used some without), or maybe Italian seasoning varies from brand to brand, but we thought this was just okay. It needed more tang, or some acidic ingredient like lemon. I tried lemon pepper (good) and shredded fresh parmesan (great). This does have promise -- I love the ingredients, so I am going going to try again with tweaks.

Very good. Soft but good! I cut down on the sugar and used 12 oz. organic strawberries (whole, but it still worked), a half-pint of organic cream, and a small bit of vanilla. I love the ideas using half-and-half ~ I will try that next, and try last summer's frozen peaches!

Good starting point, but this just needs improvement to me. The sauce was way too thin for me, but maybe I mismeasured the broth? I would do less next time. Using a flavorful broth is also important. I added a couple dashes of nutmeg, and used white pepper and swiss cheese in the sauce for flavor. Much better.

These are quite light. Ours came out so sticky that we had to make "drop scones" but they were fine. I think it is better to overbake than underbake as the crispy outside is the best part! If using orange juice, I would also add a little more orange flavor with zest or extract.

I would note that if the potatoes are too soft before adding the milk, (as mine were), mix the 1/4-1/2 cup milk as directed with the flour, then into the remainder of the milk, and thicken in a separate saucepan on the stove to make a white sauce. Then add to the beef and potatoes mixture. I made this with natural cheese, which I know does not taste as good :) but it worked. Incredible garnish or table offerings are chopped tomato, chopped onion, and dill pickle relish... yummy, and looks great too!

More like breakfast bar, this was really good. I did only use 1/4 cup sugar (plenty!) and substituted half the butter with applesauce. Any dried fruit is delicious. I have used a mixture of raisins and soaked dried apples (chopped). Another time I used dried cherries, 1 tsp. vanilla, and 1/2 tsp. almond extract. Nuts would be good too. I am going to make this weekly!

Very light and fluffy cake. Not loaded with flavor, but great texture. The frosting is just okay. I might it try again with the addition of some cream cheese and flavoring. For longer-term storage, Cool Whip (instead of dry mix) would definitely hold its shape better.

Not bad.

MYSTERY SOLVED!(I think). I simply do not see the purpose of one teaspoon of sugar in this recipe. What difference could it make? I used one tsp. UNFLAVORED GELATIN to improve the set-up. Eureka! This was the perfect firmness and kept its shape in a mold. Flavorwise, this is mildly flavored, not overly sweet or tangy, and has a bit of fizz sensation. The cream cheese does stay slightly chunky (even though I mixed it, with the CRUSHED pineapple, in my Kitchenaid) but is fine. I was extremely skeptical of adding nuts, but feel they added greatly to the flavor and texture. Last tip: BE CERTAIN that the gelatin is COMPLETELY dissolved in the hot water-- you should not hear or see ANY grains or it will not set up. To speed set-up I did put this in my freezer for one hour and then refrigerated another two. It worked perfectly. The End :)

Good, but still...cake mix. Not too sweet though. I wish it were denser.

Absolutely delicious. I used whole wheat flour and buttermilk instead of milk (and 1/2 tsp. baking soda to partially compensate for the acidity). ONLY USED HALF OF THE OIL! The secret is to mix VERY lightly, as little as you can, then not mix again, for the fluffiest pancakes. These did not even need syrup!

This must be a DEEP DISH pie shell...or use 2 regular pie shells. I poured the excess filling into dessert cups, and used Meringue II from this site to top the pie. ONE cup of sugar was perfect, and made the perfect chocolatey richness. 5 stars if the sugar were reduced.

WOW!!!!! Ditto all the glowing reviews. I will fear meringue no longer, because this one did not disappoint. Quality control at last :) My best tip is to BEAT very well. It should be unquestionably stiff; if you are not sure, keep beating, because this recipe is not as sensitive to overmixing as traditional meringue is.

Good, though a little soft inside, and seemed to need more flavor. Excellent with chipotle mayonnaise!

LOVE THIS!!! Just perfect! Except for the sugar. Half the amount is sufficient. Fresh sliced cabbage is excellent, and omitting the MILK works best, because the salt releases liquid from the cabbage.

So good, and not too sweet with 1 cup PB, and 2 cups brown sugar (2 1/4 cups = 1 pound). I think I prefer it with evaporated milk, as it gives a more caramel flavor. Using my Kitchenaid to whip the syrup into the peanut butter gave it a melt-in-your-mouth texture. It seemed to taste even better the next day. **NOTE: We once forgot to add the powdered sugar, so we made again as the recipe directed. Forget it! Leaving out the powdered sugar gave a BETTER peanut flavor, stayed creamy, and is preferred by all of us-- even my sweet-tooth hubby! Five stars with changes.

I was impressed, even with only *half* the cream added. I used the entire 6 oz. of tomato paste, and later doubled the basil. FROZEN mixed veggies ("for soup") were perfect, and I used two 32 oz. boxes of chicken broth. Later, for kicks I added imitation lobster to the leftovers, and that was good too! Great recipe for a group, like our family, or guests.

SPEED/EFFICIENCY TIPS... Brush the whole uncut tortillas with oil/juice(I used only 2 Tb. lime juice to avoid sogginess. Then stack the whole brushed pile and cut into 6ths or 4ths. Spread on pan and sprinkle with seasoning. I loved the seasoning as stated, and it was also great with Cholula dry lime seasoning. BAKE on bottom rack and flip chips over after top is crisp. Surprisingly, these were better cooled; I thought they tasted similar to Doritoes!