I don't give a recipe 5 stars very often but this one deserves it. I doubled the recipe and baked it in a 9" x 14" heavy roasting pan. The cornbread came out tall and very, very delicious. The only thing I would do differently the next time would be to decrease the sugar a little. Maybe I'll dig out my cast iron fry pan and try it in there as some here suggested. Thanks for the wonderful recipe!

I wasn't sure about this recipe at first. I followed suggestions here and decreased the salt to 1 tsp instead of 2. I also used a smokey sweet Spanish Paprika. I was certain that it would be too much paprika but it was just fine. I did, however find that there was too much garlic powder. I used haddock and found that the garlic sort of overpowered the flavour of the fish. I'm going to make it again because it's one of the best beer batter recipes I've found so far, but in the future, I'll use 1 tbsp garlic instead of 2.

Personally I love baked fish of any kind and this in my books was a real winner. I doubled the recipe because I had 8 pieces of haddock...but the next time I make it I think I will reduce the amount of parmesan cheese because I found it to be a little too overwhelming. (maybe use 1/4 cup parmesan in 1 1/2 cups bread crumbs) I also added a little bit of pepper and dried parsley flakes for colour. I omitted the melted butter and used a little bit of butter flavoured cooking spray instead. It's really good drizzled with a little bit of lemon juice. A keeper.

It was unanimous...the whole family loved this recipe. I've made veggie lasagna in the past but always struggled with crunchy veggies...which I didn't like. I never thought of roasting them first. It made all the difference. I did make a few changes however. Instead of all ricotta cheese, I used half ricotta and half 1% cottage cheese and used an egg white instead of a whole egg. Then I added a combination parmesan and romano plus some parsley to the cheese. I used whole wheat lasagna which I pre-boiled. I noted here that everyone said there wasn't enough sauce. So what I did was sauté a large onion, 3 cloves of garlic and the mushrooms in 1 tsp olive oil in a sauce pan then added on jar of pasta sauce and one can of diced seasoned tomatoes and let it simmer for a good 1/2 hour. There was just enough sauce for the lasagna. It was really good and I'll certainly be making it again. Thanks for the great recipe!

It was okay which is why I gave it 3 stars. I noted a couple of the complaints here about the soup being a bit too watery, so I ended up using 8 cups of chicken broth instead of 10 cups of water. I used a smokey sausage as well. It made for a different taste but I much prefer my pea soup to be VERY thick and to have ham in it. (or a ham bone which is better) With that said, I won't be making it again. I'll stick to my more traditional way of making pea soup.

The whole family really enjoyed these chops. Instead of pouring the juice directly into the casserole, I added it to the fry pan along with the onions and brandy and let it boil for about 5 or 10 minutes until it reduced a little. I also added about 1/2 tsp ginger to the orange juice but I think the next time I'm going to add a little more ginger (maybe a tsp or more) as there wasn't a very strong ginger taste. But it was really good none the less.

It's not bad, nice chocolate flavour but a little too sweet for my tastes. I've made it for my son's birthday cake and I know he'll love it since he loves anything sweet and chocolate. But I doubt I'll make this one again.

I made this for my son's 16th birthday party...I had a house full of teens and they went nuts over it. I used apples, pears, kiwi, blackberries, strawberries and bananas and omitted the brown sugar. It was awesome with the cinnamon chips. I also served it with marscrapone cheese sweetened with a little bit of sugar and flavoured with vanilla. The kids were spooning the fruit onto the chips and topping it with the cheese. A definate keeper!

I made this for my mom's birthday. She is the ultimate chocoholic and has an almost insatiable sweet tooth. As I usually do when I make a recipe here, I asked the family how they would rate this...with a mouthful of trifle, my mom mumbled "15!" and my kids agreed. So why did I only give it 3 stars? Because what I ended up with was quite different from the recipe thanks to the comments here. First, I used real whipping cream instead of cool whip. I used only 1/3 cup sweetened condensed milk plus 1-2/3 cups milk to prepare the pudding and folded in UNSWEETENED whipped cream. For the rest of the cream, I lightly sweetened it and added a generous amount of vanilla. I layered the trifle as directed except that I added a layer of crushed oreo cookie crumbs between the first mousse/cream layer. It was RICH but not overpoweringly sweet and sickly. I left the remaining trifle with my mom and she's a happy camper.

I added a tsp of almond extract to the batter for flavour which helped. The biggest problem was that the batter was too thin so I had to add a good handful of flour to it. Overall it was "okay" but I don't think I will be making this again.

I used this recipe to frost my husband's favourite carrot cake for his birthday. (the "Awesome Carrot Cake with Cream Cheese Frosting" here) He doesn't like overly-sweet frosting so I reduced the amount of sugar to 1 1/2 cups and increased the vanilla to just about 1 1/4 tsp. Someone here said that this recipe is for someone who loves real cream cheese taste...she's right. It's a little too heavy and cream cheesy for my tastes, but I did make it for my hubby and he absolutely LOVED it.

I used frozen salmon filets so instead of broiling it, I baked it from frozen according to package instructions. (450F for 20 minutes....I actually just baked it for 15 minutes then broiled for 3) This was really good. Even my youngest ds who hates fish was able to eat it. I'll certainly make it again.

Boy was this GOOD!! I was amazed at how good it actually came out! The meat was tender and literally fell off the bone. I used Kraft's Brown sugar sauce, which was okay, but I think next time I'm going to try the "Canadian Barn BBQ Sauce" (also found here BTW) because I found the brown sugar sauce to be too overpowering. The only thing different that I did was after roasting it in the foil for 2 1/2 hours, I put the ribs on a roasting rack, brushed on copious amounts of sauce and baked it for another 1/2 hour or so to caramelize the sauce a little. I tossed the sauce left in the foil because it was too fatty. Finger lickin' good!!

I gave this 4 stars and not 5 because although the taste was outstanding, (The best chili I've made EVER!) it was too soupy. I cooked it on high for 5 hours then another hour with the lid off. And the onion and celery were still crunchy. (I omitted the green pepper) I'm not sure if it's my slow cooker, which is quite old or the recipe. I ended up transferring the whole thing to a big dutch oven and simmered it uncovered for another hour until it reduced to a nice thick consistency. My advice to you if you use a slow cooker for this recipe would be to brown the ground beef with the onions and celery to start softening them a little. I'll certainly make this again, but I will cook it on the stove and not in the slow cooker.

I used regular sesame seeds instead of black and I toasted them until they were light golden brown. It was delicious...even my "I don't like asparagus" kid said he would eat it like that again. I'll make it again for sure. A small word of advice tho...if you double the recipe (I did, I had two bunches of asparagus)don't double the sesame seeds. There was so much sesame seeds that most of it was left on the skillet.

I did not have success with this recipe. I followed the recommendation of some of the posters here and omitted the egg. Maybe I should have used it instead. The breading became soggy and slimy and came right off the chicken. I ended up with chicken breasts boiled in a lemon sauce. I doubled the gravy recipe as per suggestions but not the lemon juice. Even at half the required amount the lemon flavor was too strong for my taste. I ended up thickening the sauce with the seasoned flour...but that didn't help either. It's a shame because the recipe looked really promising.

I debated whether or not to give this bread 3 or 4 stars. I ended up with 4 stars simply because unlike a lot of other bread machine recipes I have used, this one didn't have that heavy, thick crusted consistency that all the others did. The crust was wonderfully crisp and flaky and the bread itself was light and fluffy. BUT...the bread is almost tasteless...it tasted like something was missing. I've been mulling it over and have even compared it to other recipes and I can't figure out what it is. (perhaps not enough salt??...maybe another 1/2 tsp will make a difference? Maybe EVOO instead of vegetable oil?) Also, the bread rose very, VERY high...lifted the lid of my breadmaker. Next time I may cut back on the yeast a little. But I will make this bread again because even with its flaws, it's still a good bread machine recipe.

The pancakes were fluffy and light. I liked the almond flavouring, that made it nice. I did find that the batter was a little bit too thick, so I thinned it with a little bit more soy milk. The taste reminded me of a butter cake I make a lot but without all the dairy. (which is good because I'm lactose intolerant) I'll certainly make it again. I gave it 4 out of 5 stars because I was a bit turned off by the smell of the batter as it cooked....it's probably the soy milk, but not a very appetizing smell IMO. Thank goodness it tasted better than it smelled.

I doubled the recipe because I had two racks of baby back ribs to deal with. (I should have made more...I ran out of sauce while BBQing) I took everyone's advice and used less sugar...2 cups loosely packed brown sugar...it wasn't sweet enough. Next time I'll pack the sugar and see what happens. I only gave the sauce 3 stars because although it was good...it wasn't spectacular. I almost felt like the flavour of the sauce was lost on the ribs. Maybe it will improve with a little more sugar and longer marinade time. I wonder if it would work well in the slow cooker? UPDATE: I tried this recipe again with ribs only this time I cooked the ribs slowly (300F) in the sauce in my table-top roaster oven. I used packed sugar this time instead of losely packed like I did before, so the sauce was a little sweeter. Cooking the ribs slowly in the sauce made all the difference. I won't change the 3 stars though because although it was good, it wasn't spectacular. The biggest pain was having to use oven cleaner to remove all the baked on sauce from the roaster.

My teenaged son made this cake as a treat for me. It's really good; nice and moist. I loved the little bits of walnuts. It gives the cake a nice texture along with the apples. Instead of dusting it with icing sugar, he made a little glaze of OJ and icing sugar and poured it on the cake when it was cool. He chose this cake because it contains no butter or milk as I am lactose intolerant.