These are fabulous! We can never stop eating them, and my husband asks me to make them all the time! However, if we ate more than two, they made us pretty sick because the spices are so strong. I cut the clover in half and haven't had a problem since.

Maybe I screwed this recipe up, but I didn't like it much at all. There wasn't very much rice, so it was basically a bunch of onions, peppers, and meat with a little bit of rice in between. Also, the recipe wasn't very specific about how much rice to use, and it didn't say whether or not to drain the tomatoes, so my jamalaya was very soupy. It also took longer to cook than it said it would. The flavor was great, however; the spices made it taste good.

I used a cake decorater to pipe the churros out, which worked out well, but there were a few problems; first of all, churros are suppossed to be crispy on the outside and chewy on the inside, but mine were so thin that I wasn't able to make them chewy inside. Still good, but not authentic. Thicker is better. Also, since the cake decorater was meant for frosting, it wasn't strong enough for the dough and the fabric burst, and then I wasn't able to make any more churros. If you're going to use a cake decorater, be careful.

Yum yum! This has an amazing creamy-chocolate flavor. Mine was kind of liquidy, so I don't think I blending the heavy cream and/or the eggs long enough. The recipe says it takes 45 minutes to prepare, so I guess I should have blended accordingly. If anyone can post how long these things should be blended, that would be great.

Everyone I made this for loved it! I didn't have any tahini, so I used peanut butter instead. I blended everything in the blender at the same time. I had to add more liquid because my blended was having trouble blending it up, but it was still a good consistency.

Good! Very interesting... it's a sweet soup, and it tastes like tomato and cinnamon. I made a ton of changes though: I didn't have any pickling spices, so I used the extra bay leaf, 1 tsp cloves and pepper corns like another reviewer had suggested. I didn't have a spice bag, so I just put everything in and took out the bay leafs and the cinnamon stick once it was done. That all turned out well. I didn't have 2-3 hours to let it simmer, so I cooked it on high for about an hour, and it made the meat taste overcooked. Lower heat and longer simmer time is always better. This recipes would work really well in a crock pot over night.

These were very good. They're about the consistency of pie crust, so I couldn't roll them into a ball without the whole thing crumbling apart. Instead, I rolled it out so that it was very thin and cut it into circles with a cookie cutter. They were a lot prettier that way.

The flavor of the caramel is incredible, but whenever I cook it up to 242 degrees, it's always too hard, so it's difficult to chew. I live at a high altitude, so that might make a difference. Next time I make it, I'm going to try cooking it to 230, maybe even 225.

This was good, but kind of weird. The sauce inside the enchilada tasted Italian, while the outside tasted mexican. I would suggest omiting the basil and parsley and maybe putting in some chili powder and cilantro, or something like that.

For my birthday, my boyfriend asked my roommates what my favorite cake was so he could make it for me, and they told him, "Better than Sex Cake." I was so embarassed! Now we've been married for over a year, and it's still my favorite cake, and he still makes it for my birthday every year. You simply have to try it!!!