It did in a pinch. I needed more marshmallows, the more the better and I just didn't have enough IMHO

Very sweet, but yummy. The texture was just what I was looking for, more like a cheesecake or a mousse than the traditional heavy pie. Yummy!

texture didn't come out right, maybe my fault but still a waste of ingredients. Even coconut lovers thought the amount of coconut was too much and too chewy.

Really yummy. I used crunchy peanut butter bc I had it on hand. I am in NO way good at detailed things like this, but I admit they came out great! The key for me was to freeze the peanut butter balls overnight in tupperware, and I used a stainless bowl atop a boiling pot of water for the chocolate. I also diluted it a little with butter shortening since it was SO thick at first. Give it a shot!!!!!!!!

Delicious! I used a full size muffin/cupcake tray and it worked out fine. Didn't change anything! I made a second batch using milk bc I had no cream on hand, and it was good too, just not as rich.

I made it with half of a can of Libby's easy pumpkin pie mix, and omitted the spices called for. It was great and easy both with time and the pocketbook. I made one large loaf and 12 muffins. They were delish, and moist!

Pretty Good. Needs a little more zip, but I always try to follow a recipe the first time around. Chopping the capers may have taken away from their tartness... which can be a good or bad thing, depending on your tastes! PERFECT consistency. *I made again, with no artichokes, and it was delicious! From now on I will probably skip them, since i rarely have them on hand!

VERY tart. I didn't use a high quality wine, so that may have been why. Would not make again with these ingredients.

Be careful!!!! If you scale the recipe, it doesn't scale the poached egg proportions! Quite good.... even without the meat. The sauce was a little too thick, but that was probably my fault/over cooking. After trying it as it, I spiced mine up with a little cayenne as I felt the sauce was kind of bland.

If you have any doubt, CHECK IT AT THE DOOR, and make this soup because it is amazing!!! If using Patti's suggestion of Bill Echol's Seasoning mix, you have to make about 1.5x the stated recipe to yield 1.25oz as called for by recipe. I used beer, nothing bitter about it. I also added about 2C chicken broth, only bc I wanted a thinner soup, not a thicker chili consistency. Of course I added more of the base ing. like paprika, salt, etc. but I recommend tasting it at the 5 hour shredding mark to see how to adjust to fit your tastes. My only wish* would be for the chicken to be flavored somehow prior to adding it in the mix. Maybe as leftovers it will absorb more of the flavor of the soup, but as is it tastes like excellent soup with really moist boiled/shredded chicken tossed in. Still the best soup I've had in awhile though!!!!

Just made the sauce, and it was alright. There needs to be some step that makes the sauce less chunky. However, sauces are HIGHLY subjective, and I am Italian, so what I rate a 3, you may love. I suggest trying as many recipes as possible to see what your preference is!

Wow- I love this sauce! I had a really awful cut of meat, but the sauce was so good I licked my plate, a new low! lol I used green onions v shallots, white caps v portabellas, and cornstarch v flour. I held back some beef broth to whisk the flour in before adding to the sauce to prevent clumps. A must!!!!!

Mine was really runny. I made some modifications, as I think everyone will bc this is a basic recipe. One of the best parts was the cream cheese sour cream mixture, I highly recommend doing that step! I also used some Hormel CHili with no beans, which was pretty good too.

Best poundcake that everyone loves! My bf who absolutely loves pound cake but is brutally honest with my cooking, ate the entire batch (less the 2 pcs I got!) I made one loaf and had enough batter to make about 6 cupcakes. I froze some, and they defrosted fine. SO DELICIOUS!

I really liked it! Even my nephew, 13, who hates sauerkraut and baked chicken loved it! Although he pushed the kraut aside, he said it was so moist and delicious... much better than mom's bc hers is always dried out! lol What a compliment from a young man. Anyways it basically tastes like cheesy baked chicken with some tang that ISN'T dried out thanks to the kraut. I have made it at least 3 times. I love it, but I gave it 4 stars bc it is a unique taste all may not love.

I used fresh herbs and marinated 3 boneless/skinless breasts for about 8 hours (20 serving as written made about half a ziploc gallon bag's worth of liquid); pan fried about 3 mins then baked about 10. Nothing to write home about, kind of oily and not enough Zing. I honestly enjoy just a bottle of zesty italian dressing for marinade to this, but I am glad I tried it, and thank you for posting it! It would probably be great for picky eaters as it is somewhat bland.

This is so good if you add a tsp of red pepper flakes, and omit the nuts that makes it a 4...... I made some with the nuts and no spiciness and they were about a 3.

Tasted just like BBQ sauce. I made it exactly as written, and it was just way too sweet, even for BBQ! After that went over like a led balloon, I added onion powder, garlic powder, salt, soy sauce, red pepper flakes, Asian mustard and hot sauce. I don't know what it turned into but it was much better than originally written. I was putting it over meatballs.

This came out amazing! Graham cracker pie crusts were on sale, so I cheated and bought one premade. I used 2 and 2/3 cans of evaporated milk, and additional 2 tbs of lime juice (I had squeezed 7 Mexican limes by hand and that was just over 3/4 cup). A tip for squeezing limes: roll them around pressing firmly on a countertop, and when you slice in half, the juice practically gushed out with the slightest squeeze. this is SO creamy and so delicious- you gotta try it!! It hold so well, and set beautifully.

Good. I added some chocolate chips to half the batch when hot and they came out surprisingly good and swirly...