I concentrated the lemon juice by heating it and got a super lemon taste, but the coconut was lost. the base was a bit crumbly and overall the bar was super thin. will try a little less lemon next time and cook in a smaller pan to thicken a bit...overall still a good lemon bar recipe.

Taking other reviews in mind, I made these changes: 8 potatoes, ½ a large/xl (1c diced) onion, 1t minced garlic, 2c heavy whipping cream and 1 can (12oz) evap milk. i layered everything into two layers starting with potatoes. Baked covered at 375 for 1hr, removing foil last 15 minutes. It came out just right-not runny. Might add an herb or change cheese to kick it up, but otherwise pretty good.

The family thought this went Pretty well with the asian lamb chops we served. You have to like Balsalmic Vinegar to enjoy this recipe. Easy. Would suggest after separating stalks from eachother, washing leaves with stalk before cutting them up.

Only because I changed this recipe a bit did it not receive 5 stars. I used a 4lb bone-in roast (more flavor w/ bone) that I browned in a bit of oil, a large sliced onion that i browned in pan after browning roast--adding a small tad of sugar, 1/8t anise seeds (didn't have any caraway) and 1/8t cumin; a 32oz jar polish kraut w/ caraway seeds, 1 sliced granny smith, 6.75oz apple juice (a juice box). I mixed the apple with the onion and put in bottom, then fat side up roast and apple juice. Cooked in crockpot on L for almost 10hrs. The meat pulled apart, but not fall apart, and had a nice flavor throughout. Made with smashed potatoes and peas per husbands tradition. A keeper for our New Year's Day dinner.

It's simple au gratin potatoes! Great as is when you don't want complicated tastes to overwhelm your other dishes served, or change up the cheeses and spices to add dimension. A welcome addition to my recipe box.

I'm made this several times because my 5yr old calls it his favorite piggy meat, but I did not like the liquid that this version makes. I do mine in the crock pot and vary the time depending on how much/what form of pork I use. The key to making this really work is the sauce. I use a bit more garlic and when the pork is done I strain the sauce and cook on the stove top until thickened. I will try BBQ sauce in place of ketchup next time to see which is better! BTW, I like this with sweet potatoes.

I use extra thick pork loin chops and they always taste great! I usually add more broth so that 1/2 the chop is simmering at any time. Easy and the family loves them.

This was better than expected. I modified the recipe slightly and changed or added: 1.75lbs (i cubed to 3/4") stew meat, about a 1.5c baby carrots halved or third instead of large carrots, 4 med/large yukon gold potatoes peeled and chopped to 3/4" cubes, 4oz sliced mushrooms, decreased pepper to 1/4t-but added 1/2t montreal steak seasoning for added kick, and 1/3C flour to dredge meat prior to browning + remaining flour for thickening instead of cornstarch. I was running short on time so i simmered meat and potatoes together for 1/2 hr, then added remaining ingredients as recipe stated for additional 1 hr 10 min except for the mushrooms which i added last 1/2 hr. Two preschoolers and picky husband all liked it! Meat was tender, not tough and veggies cooked just right. Served with a leftover wholegrain sourdough bread.

Just what I was looking for! I took advice from others and made these changes: butter, 1/2c each brown/white sugar, 1/4t fresh/jarred ground ginger. I made mine 1-1/2" for 7min.

The MSG was a concern, but went over real well at my St. Pats Party! Tasty with a good bite.

Very Rich and Wonderful, but the layers took some time to put together. I made the bottom layer the night before my party to speed things up.

I made for my annual St. Pats party and it was a hit! Easy to do!