Truly delicious, especially for those unfamiliar with bread pudding. I cut the sugar- 3/4 cup was the right amount for us too, including my sweet-tooth hubby. The "thigh wiggle" detail in the instructions makes me laugh...thanks, Margaret =)

5 stars for ease, 4 for taste. It seemed to need something, so I added quite a bit of onion powder (gradually) and a tsp. of sugar. It was delicious. Oh...I couldn't bring myself to add the butter; maybe it would have sweetened it, but I can't imagine it would have added that much flavor.

I second the previous reviews. Cut the sugar by a half at least! You can always add more later. This worked great with Hershey's Special Dark cocoa powder. I also whipped heavy cream, with vanilla and a bit of sugar, to top the cocoa with, instead of blending half-and-half right in. 'Course both would be good too... :)

That Sam! That Sam! That Sam, I am... so happy with this cake. It was as delicious as promised. I did prefer currants over raisins (used both, but I ended up picking out the raisins when eating). I am also going to try giving the carrot/pineapple/coconut mixture a whirl in the in the processor to see if it provides a slightly smoother texture. I think I found the recipe to stick with. Thanks, Sam! =)

Very very good. I made one exactly as stated (EXCEPT HALF THE SALT), and last night I used it on a buttered cut-up chicken (less baking time). I was nearly out of paprika, so that was less, and I added 1/2 tsp poultry seasoning to the spices. Even my pickiest said this was better than our local rotisserie chicken joint. Served with honey-roasted red potatoes (this site).

These were great, but I don't believe they would have been as good without changing in this way: half the butter, 1/2 tsp. salt, generous pepper, 1 tsp. prepared mustard (in addition to the dry mustard) and 1/4 tsp. onion powder. I also used 3 Tbs. honey, which was yummy, but next time I will try just the one Tbsp.... and a bit of cayenne.... THESE ARE GREAT LEFTOVER! They would be perfect made ahead and reheated.

A work of art! Great mix of flavors and textures, and OUTSTANDING dressing. The blue cheese is meant to star, with all the other ingredients in supporting roles, but for extra flavor-- or for your blue cheese haters (my hubby)-- use a generous sprinkling of black pepper! Yum! He did eat up all my candied pecans though :-( (DON'T ADD WATER!!!!)

Fine, though a bit salty. I used beefy onion soup mix. I also used half the oil, but greased my foil pan well, and then discarded the pan after baking. There was zero burning and (hardly) any sticking. Easy.

This was okay. Why did mine come out so watery? Was it because I used chicken tenderloins? I wish I would have added flour to the sauce mixture.

PERFECT basic "scramble"! Even the kids loved this. Here's my "ANTI-BLAND" tips: The addition of only 1 tsp. of *instant minced onion and a few grinds of *pepper gave a little flavor, and *1 TSP. DRY MUSTARD (a common ingredient in egg dishes) was undetectable in flavor, but added the perfect amount of zip! The texture of this (freshly baked) was light. Oh...I also think 1 rounded tsp. of salt was plenty, almost too salty... Half the butter is plenty, as the full amount just rose to the top and made a puddle on the surface...eeew :p *DO serve as soon as possible* for the lightest texture. Also I just made this with 8 oz. of shredded Swiss and some real bacon bits (sprinkle on buttered pan before pouring in the egg). I LOVE this recipe! It is so versatile! [Note: I just made this using the blender. The texture came out custard-like, so I would not recommend the blender. Mixing the seasonings into the sour cream thoroughly, then mixing in milk followed by beaten eggs, works perfectly.]

Y*U*M. The dressing is perfect. I used instant minced onion instead of fresh (speedier). I like adding a bit of sugar, salt, and generous pepper to the ALMONDS as I toast them, and they come out crunchy, savory, and caramelized. Sadly, I served this to a bunch of wimps ;) who either didn't ~prefer~ spinach or wanted "ranch" dressing instead so...more for me! Yummy. And so lovely too.

I cut the butter by half, but added 1/4 cup APPLESAUCE to oat mixture (figured it needed a liquidy replacement). It was the perfect texture and held together fine without greasiness. Tastes like a layered no-bake. I liked the texture of old-fashioned oats in this. Also I think BOILING the sugar/ butter mixture ensures the best "stickability" of the oats. DRIZZLING a bit of chocolate mixture atop was a great idea, Mary G!

DELICIOUS! I would definitely make these for company! As to whether they stay moist, I cannot say...none were left. I did use UNSALTED butter, ONLY 1 tsp. SALT, doubled the sugar to 2 Tbsp., and baked in my stoneware muffin pan, which was oiled/greased with a silicone pastry brush, for 17-18 minutes. (On second try, I tried greasing my stoneware with shortening BEFORE putting in oven, and it worked great.) Crunchy on the outside, and perfectly moist within. The secret is the preheated pan. Mmmm! Served with Ham and Bean Soup II (this site).

Fantastic flavor!... but too much water. I will definitely make again, with only 2 or 3 quarts of water to start with. Chicken base was a good addition to flsvor the excess broth. Served with delicious "Savory Corn Muffins" from this site (minor changes-see review).

This is a really nice simple recipe with a lot of taste mileage for the work =) I made it once with ham and cheddar (plus a bit of fresh parsley), and the next time with browned and crumbled sage sausage and Swiss. Both times I only used about 1 tbsp. butter, which I used to generously grease the pan. I also used 6 eggs. I have made innumerable egg casseroles, and have waited a long time for a recipe I actually like...this is "The One"!

I believe the flavor of this depends on the use of good soy sauce. Choose LITE (less sodium), and avoid one with caramel color, which has a very inauthentic/odd taste. I made several batches of sauce, varying the ingredients each time. The recipe made exactly as directed was very sweet and *extremely* spicy-- was it the pepper or the ginger? I finally settled on the combo of LITE soy, FRESH grated ginger (world of difference!!), rice vinegar (cider v. wasn't awful, but rice was better), and half the sugar for the most pleasant taste and aroma. Added a bit of red pepper flakes for zip. Thighs had the best taste and texture, tenders were next, and boneless breasts came in last. Glad I used foil, 425 baking temp. WAS perfect, but next time, I will dry chicken very well, and baste as directed instead of dumping all the sauce on (too soupy).

Very good. I used 2.5 cups sugar. I was doubtful, but I think the almond extract adds a "wow" factor as well, but I would only use 1/2 tsp. for a more subtle flavor. This reminded me of angelfood cake. (I think this cake also takes the full 1 hour and 15 minutes, and maybe longer, as there were moist spots when sliced. I think underbaking accounts for the reports of cakes that fell.) For a less heavy texture, beating the egg whites until stiff and folding them in separately would be the answer, but I like the characteristic density.

Five stars for the recipe instructions! Amanda, you are a great instructor. You've put all the best tips here. Everyone could benefit from bookmarking this recipe and using its techniques for tender cakes. The texture of this cake was phenomenal, not as dense as typical pound cake. I would call this a "cocoa cake", though, because the ONLY change I made was to add twice the amount of cocoa, and it still wasn't very chocolatey. Chocolate ganache from this site topped it well. I wonder what substituting melted bittersweet chocolate for cocoa (2-4 squares) and cream cheese for sour cream would do. At least, DO add more chocolate chips!- 2 cups if you really like chocolate; just don't refrigerate it, or the chips will be hard. I'm savin' this recipe =)

My guests really liked this, but... too sweet. My good hubby, who volunteered to mix it, thought he was halving the sugar, but thank goodness he only put the proper amount! Good recipe; just needs less sugar. (UPDATE! GREAT IDEA!! We had quite a bit of leftover punch, which I froze--hate to waste anything--and the kids took it out and scooped it for dessert. Wow!!! I am going to try this on purpose, still with less sugar, because it was almost syrupy. Like a granita. I will stir a bit while freezing, and this time LEAVE more SPACE in freezer container for expansion!) Also, for double punch recipe I used 1/4 less sherbet and it was fine.

This was just ok. I am SO glad I did not add the extra salt, but I am blaming my brand of enchilada sauce for making my tortillas soggy. This certainly has kick.