I liked this, but it's nothing new for me. It is very similiar to other recipes I have tried. In the summer it is very refreshing.

Okay, I don't like Salsa, so I knew I wouldn't give it 5 starts. I ate the chicken part without the salsa. We did this as a lab in school and the teenagers seemed to think it was okay. I would make this again for my family without the salsa. I can't eat bread, but trust me the filling itself was very tasty alone. I also used hot and spicy taco seasoning because I like that "kick". The students used "original". I think this would actually go over great as an appetizer for a football party also.

I always like to try the recipe without making too many changes, but this time I didn't change anything. I loved it! It was delicious. However, I would definitely cut the sugar out in fruit and perhaps try stevia. I used strawberry preserves. This was done in my school cooking program and even the teenagers liked it. My son didn't like it too much because of texture (he has Asperger's Syndrome). I did all my work on a huge cutting board so I didn't find this messy. I also lined the baking sheet with aluminum foil.

Top dog in my opinion. I agree, it does make TONS of sauce. You could easily cut this recipe in half. I'm freezing what I have left over and will be anxious to see if it unthaws okay. I did not change anything except I didn't add tomatoes on top. I think the recipe called for mushrooms and I didn't add that because I am allergic to them. Otherwise, scrumptious. You do not need that much salt.

I made this in school with my 8th grade cooking class. They did not care for the recipe at all. I will not do it again at school and wouldn't bother at home either.

Okay, I've been baking for 30 years and I've NEVER had a muffin turn out with a hold in the middle. What I can say is that I used wild frozen blueberries. I have always used wild frozen blueberries, so I really don't think that is the problem. There is too much crumb topping for this recipe, so you can certainly cut back on it. This is not to die for. I'm still searching.

I don't know what to say. It is definitely not what I consider to be a pound cake. I won't make it again. It is definitely not what I'm looking for. This is also fairly complicated, but the steps are spelled out. Don't do this if you are an experienced cook.

Well, I was disappointed in this recipe. It taste like other cheesecakes I've made and considering it had so many 5 star rating, I expected something really outstanding. Mine did crack and followed a lot of the advice listed. It was however, the smallest crack I've ever had in a cheesecake. Perhaps my cheese was not warm enough. However, since I was not wowed by the taste, I will not try this one again.

Okay, I'm new the gluten free world, but everything I taste gluten free tastes bad to me. I can't stand the texture. This reminded me of griddled cream of wheat in texture. The taste was okay, but I found these pancakes very heavy and thick. It wasn't what I was expecting, but then when I could eat pancakes, I thought my husband's recipe from scratch were the best in the world. I won't do it again. I'd rather do without.

I made almost this recipe, except that I did some research on making biscuits. The article claimed that using 1 cup of regular flour and 1 cup of cake flour would make a great deal of different. The fat ratio is 1/2 cup for every two cups of "flour". I used unsalted butter the first time and it was so bland! The second time I used salted butter and 1/2 tsp. of salt. My recipe didn't call for egg, but did call for buttermilk. I made the "homemade" version of buttermilk (milk and vinegar). They were the best biscuit I've ever made, but I'm still looking for a biscuit that reminds me of BoB Evans biscuits. I'd kill for that recipe!

I've made this before, but I don't think I rated it. I doubled this recipe since I was making it for a birthday gathering. The only thing I didn't double was the sugar. I used 1-1/2 cups, NOT 2. It was scrumptious and not over sweet. In fact someone commented that this was the first pineapple bread pudding they liked. Usually it's too sweet. Don't double the sugar, you won't miss it. Otherwise I didn't change anything.

I did not make the crust, but used the filling for an idea for my cooking classes. I used frozen pizza crust and let it thaw overnight. It worked great and is a heck of lot less work. These are 12 and 13 year olds working with this recipe. I did not add that much basil. That sounded like just too much for me and I'm Italian. It was a huge hit with the sample I made!

The only reason I'm giving this recipe two stars is for the bacon on the top. Otherwise, this was bland, boring and a lousy texture. My husband did not like it!

Okay, to me this nothing more than a glorified "baked ziti". It was okay, but seemed to lack taste. I would not make it again.

I'm not sure why it is called Hot Wing Dip, because I wouldn't use it for wings, but maybe because of the mixture it gets its name. I loved this. I used Hooters Hot Sauce. I would make it again without the cheddar cheese on top. In fact, when I heated it up a second time, I scopped off the cheese. It doesn't look appetizing and frankly adds loads of calories and fat. I used this dip for veggies and tortilla chips. I will definitely make this again and again, but no cheese on top.

Okay, I made this for the playoffs party this weekend. The recipe did better than the Eagles did. It was delicious and I made it the night before. Because people said it was soupy in previous reviews, I only added add half of the vanilla sauce on the top. It was plenty sweet enough with half the mixture and not soggy at all. I did not change anything else about the recipe. I did not add raisins because my husband doesn't like cooked raisins. I do, so I suffered in silence.

I make a huge cookie tray for Christmas. These did not seem to go quickly, which considering the ingredients, I find unusual. I get raves of my cookes, but these didn't seem to be too popular. I followed the directions and didn't change anything. I wouldn't do again.

This sauce is very tasty and thick. I did not add pepperoni or mushrooms because I hate both of them. I also used brown sugar, not white. Delicous and it makes plenty. I freeze it in batches.

I don't usually change recipes the first time I make them, but I read the reviews so I used five apples like a lot of other people who revieww this recipe. However, what many people didn't seem to mention was doubling the cinnamon and sugar that you mix with the apples. I did double that because I like a nice cinnamon taste. I only had canola oil (I made this at school) and I also used pineapple juice instead of orange which is always what my mom used when I was a kid for her jewish apple cake. Quite frankly this was the best Jewish Apple Cake I've ever made in 30 years! I'm not allowed to have white flour and sugar, but when I saw how delicious and moist this looked I cheated. This is a keeper!

I can't have sugar and white flour because of health reasons, however, I decided to make this for my family to go along with a vegetable-beef soup. To quote my daughter "This is the best cornbread I've ever had in my life and I am not a big cornbread fan!" Since this came from a 15 year old, I'm going to give it a 5 star rating. I have no clue how it really tastes, but since they all ate it and thought it was terrific, that speaks enough for me.