This is an easy to make cake, very tasty, and it is impossible to taste the cake mix. One of the very few cakes in my recipe box that are not made from scratch - and nobody can tell! However - I reduce the confectioners' sugar from 4 cups down to only 1 1/2 cups and the cake is still borderlined too sweet for most people I had taste it - and even for me. Since I really like sweet (sugar does not get old in my house!) I can not imagine how "normal" people can enjoy this cake with the full load of sugar!

WARNING - : an oven temperature of 250 degrees Fahrenheit will cook the meat rather than dry it. 150 to 160 degrees is the temperature usually used for dehydrating in an oven, which usually takes 4 to 8 hours.

*huh* I do not know if I may did something wrong but this did not taste at all like the comforting Sauce Hollandaise I know from home (Germany). It was more like a buttery eggsauce and pretty bland.

The soup was good but not worth all the work that went in to it. There can be better results with less effort. Generally the chicken broth base mixed with any vegetable and smoothed with heavy cream makes a great soup.

This is a great treat and a permanent item on the menu for the guests - which means I make it at least every 10 days :) However - I wished there would be a rating with "5 stars after little alteration". I had to cut one star off because 4 cups of powdered sugar are way too much. I use only 1 1/2 cups but there are still guests that think the cake is too sweet. I, on the other hand, have a sweet tooth (I can eat sugar cubes like a horse ;) ) and think it is just perfect with the reduced sugar. And - be aware: 1 hour baking time will burn the cake. Better check after 35 to 40 minutes if top is already browned.

Delicious and a keeper in my recipe box! I had no Marsala so used red wine with a shot of whiskey and a chicken bouillon cube instead. I also cut down on the mushrooms because I didn't have enough - didn't hurt the taste a bit. I didn't want to stir the sauce while the pork chops are still in the skillet so removed the chops into a baking dish, cooked the mushrooms, garlic and wine for 5 minutes in the skillet, poured the sauce over the pork chops and baked in the oven at 350° for 10 minutes.

I love this easy-made pie crust recipe and use it for quiches or some homemade fruit bakes. Saves all the fuss with rolling out a crust ... :-)

These onion rings were gone faster than I could fry them up ... honestly, the first whole batch went in my belly while I was still cooking. I used pancake batter mix but substituted beer for water and added some spices - just what I came across: lemon pepper, garlic powder, paprika, ... - I don't think that there are any limits :-) Great recipe, thanks for sharing!

Delicious! The apples add exactly the little tangy moisture I miss in the usual sticky bun recipes. I halved the recipe since we are only two eaters ... however, hadn't any problems to eat half of it - which makes me thinking that there are only 8 servings in the full recipe ... Only change I made was to roll my little dough balls in the hot butter-sugar-mix to get the flavor all through. Had to let the dough rise for 1 hour because it didn't double in 30 min.

This is a repeater on my menue, if I didn't make it for ten days I start to get complains. This should say enough - delicious lemon bars and a crowd pleaser. Very few people that do not like it. I add 1/2 teaspoon lemon extract to the bottom and substitute 1/2 cup bottled lemon juice and 1/2 teaspon lemon extract for the fresh lemons for convinience.

I used the hints from other reviewers and this roast found it's regulary place on my menue. I brine the meat (just soak it in salt water for a few hours, drain and wash salt water off), otherwise it gets a bit dry. I also use only dry herbs since we don't have fresh available. Reduce the liquid by almost half - it is still plenty unless you make gravy with it and like your meat drowning. Bake coverd until meat temperature is around 145, then broil until the bacon is crisp. Very very tasty meat with the herbs, only the onions are sometimes a bit difficult to sell but I love them and don't mind to eat them alone ;-)

Very easy to prepare and very tasty. It is one of my standard vegetable side dishes and I rarley have left overs. I usually prepare 8 zucchini for 15 to 20 people but only double the lemon pepper asked for - it has still plenty of flavor. Cooking time goes up if the baking pan is overfilled, though, and I usually bake it 20 minutes, turn with a spatula and cook another 20 minutes.

This recipe was not a success at all. I made it twice for 15 to 20 people. Most of my guests did not like it but one or two of them just loved it - I guess it's a cake that you either hate or love but not a general crowd pleaser. Since I prefer recipes that are liked by a wider range of guests I will not bake this again.

This dish was, even with some browned onions added, very bland. The meat was tender and the preparation easy - this is what earned the stars. Other than that very forgetable. Unfortunately I have no ideas how to get more taste in it without changing the recipe completly.

I cook on a guest ranch for 20 to 30 people and make this cake at least twice a week. It is always a hit with all my guests. I did not use the glaze, though, and I don't think this cake needs one to begin with. It tastes great and has the perfect sweetness and consistency. No add-ons or changes necessary unless you use it as a base for different flavoured cakes like I do. I substitute the lemon with coffee and 4 tablespoons cocoa powder for a chocolate pound cake or add 1/2 cup of ground almonds, 1 tsp almond extract and 1 tsp vanilla extract for an almond pound cake. This cake freezes very well too.

I didn't have the patience to prepare with dry beans but used canned white kidney beans (all I had), drained and rinsed. I omitted the celery (personal taste) and had to use plain mustard and dried parsley but - *gee* - this was a great salad and not a bit bland as another reviewer suggested. My guests, usually very skeptical with ready prepared salads, dug right in. Will definitely make again! Thanks for the recipe :)

Sorry for the low rating. I love tomatoes and cucumbers, but this salad was very bland. Maybe some olive oil would have helped as another reviewer here suggested. However, I wouldn't try again but return to an Italian version with balsamic vinegar, olive oil, pepper, salt, basil and a dash of sugar.

Very easy to prepare and great, moist taste. I used only half the sugar in the ricotta mix and divided it into a 9 inch and 8 inch spring form which worked great. I only wished it would have been mentioned that the cheese mix sinks to the bottom while baking. I didn't know that and I was shocked twice - first when I saw that the cake got much darker than I expected (in my oven I usually have to bake longer than a recipe states) and second when I took it from the spring form and the bottom felt soggy and wet. I actually tried to dry it on a wire rack for several hours :) Since it was still soggy before serving I had to cut a piece in the kitchen before giving it to the guests because I wanted to avoid serving a soggy cake. What a surprise - I called it "upside-down Cheese Cake" when I served it :) I’m not sure if the expensive Ricotta adds more to the taste than just using plain cream cheese, though.

There is no way to form a ball with a batter that runs off the spoon. Fortunately I got already suspicious before I wasted four eggs for the egg white mix and used the batter I had for a cheese cake recipe - which turned out great but was not what I wanted :-( Since I don't know what Italian Cheese Balls are (and none of my native Italian guests could tell me either) I wasn't sure if I just could add more flour?!

Sorry, I managed to change four things in a four-ingredient recipe, which I have to admit is terrible. But I liked the basic idea so this is what I ended up with - and what got very good feedback from my guests: I halved the amount of cream cheese and butter, used yellow kernel corn (only 4 cans, though) and substituted 1 diced green bell pepper for the jalapenos. And last but not least: a little bit salt and pepper doesn’t hurt this recipe, so I added to taste. This served easy 12 people as a side dish, even though everybody liked it a lot. And it was creamy enough - I'm happy that I didn't drown it in the amount of butter that the recipe asks for.