Very good - I made revisions according to my taste. I used leftover pork loin roast that I julienned, so I omitted the marinade (cooking time was also reduced overall). I also omitted the chili peppers, as I don't like such blazingly hot food I can't taste anything else (plus I didn't have them). The chili oil was changed to a 1/2 tsp. of chili paste with garlic (and I added a few quartered mushrooms to the veggies). Very nice quick weeknight dinner!

I'm the originator of this recipe - glad people like it! Just a note - I *NEVER* use "maple-flavored syrup" - the folks at AllRecipes must have changed the original recipe I sent them. Always, always, ALWAYS use real maple syrup.

Quite simply, absolutely fabulous! I increased the ground ginger and ground cinnamon to 1-1/2 tsp. each, but otherwise, kept the recipe as-is. Deep, rich flavor, nice texture to the cake, and wonderful served (as I did) with caramelized peaches and homemade whipped cream. Thanks so much, Charles!

Very tasty and simple recipe to make, and I'll definitely make it again. I included about a cup of frozen blueberries that I tossed with some flour so they wouldn't sink to the bottom and added some fresh lemon zest (about a tsp.) to the batter for a bit more lemony taste. However, the temperature of 300° for 1 hour just didn't cut it (and my oven thermometer is working). The cake was barely beginning to brown on top at 55 minutes and the batter was still "jiggly", so I cranked up the heat to about 350° and cooked it for another 15 minutes. Cooled it on a wire rack for 15 minutes and then removed the sides of the tube pan. Cooled it completely on the tube part of the pan, and then loosened the bottom and tube part with a knife and turned it over on a large round platter.

Very good! I made this over the weekend, adapting it a bit by making a mixture of lemon juice, olive oil, crushed garlic and oregano, and spooning it over the chicken breasts while they roasted (from another similar recipe here on Allrecipes.com). The lemon and feta work really well together, and the oil helps "crisp" the top of the chicken and bacon wrapped around it.

Just an FYI for those making this recipe...the cooking time is for a medium-rare filet mignon, as that's how I personally feel a filet mignon should be cooked, not well done. I feel if you want a well done steak, use a different cut of beef. Filets are best done medium or medium-rare, so they cut "like buttah." :-)

This is a very good recipe! However, I noticed that the fresh thyme wasn't noted in the recipe instructions. I assumed it was to be sprinkled or pressed on top of the pork chops before browning, so that's what I did. I didn't sprinkle the cooked apples with sugar, as I used a Braeburn apple and it was quite sweet enough. I used Woodchuck Granny Smith Cider. I'm not sure if that's the right item (it's sold with the beer in stores here in New England) but it sure tasted very good! A definite keeper.

This recipe should be called "Apple Pie Pork Chops" as it tastes more like that than Caramel Apples. While it was good (and VERY easy to make), I don't know if I'd make it again. I agree with other reviewers - it's very sweet, and there's definitely not enough sauce - I'd at least double the sauce ingredients. Overall - good, but not the raves that others have given it.

I made a half recipe to go with Beef Stew, and subbed a tsp. of minced garlic for the onion. While it was good, I don't think it was great. There seemed to be a lot of oil left bubbling up in between the risen bread in the pan, making the bottom of the bread rather soggy. I don't think I'll make it again.

I just received my copy of the AllRecipes Cookbook and saw this recipe - perfect timing! I had been wanting to make my own hummus, so I figured if it was in the "all-star cookbook," it had to be good, and boy, is it ever! I will never buy store-bought hummus again. I came here first to read the reviews and made a few adjustments prior to making the hummus...I cut back (by 1 Tbsp.) on the lemon juice, added a 1/4 cup of olive oil to get the right consistency, and also crushed the garlic cloves with a garlic press. If you love hummus and garlic, you'll love this recipe. Thanks for sharing, Rhoda! Now which is the Boston restaurant? Would love to visit it in person! :-)