Not great. Pretty typical for a one dish mexican recipe, but didn't really like the egg/sour cream glue layer pasted to the soggy tortilla layer. And the cheese over top of the crushed chips just kind of welded them together into a chewy layer on top. Much prefer the Chiliquila recipe here for an easy one pan meal.

This icing was phenomenal! It is NOT your traditional thick and pasty cream cheese icing, but a nice, light and fluffy topping. It worked great piped using a 1M tip onto my chocolate cupcakes. I chilled both the cupcakes and the frosting prior to decorating. I did add a 1/2 cup of cocoa to match the chocolate, but it still worked out great!

I made these for my Mom's birthday party and thought they turned out okay. They are a nice rich cupcake with good chocolate flavor. The texture was just a little porous and I only got 14 cupcakes which left me a little short. I think doubling the recipe would probably work well to give a good 2 dozen -generous- cupcakes. : )

Pretty much like a quesadilla without the top tortilla. I guess it gets points for appreance as the 'pizza' slices looked cool with the toppings dolloped on them. We decided we prefer this kind of thing with a second tortilla over top to make them easier to dip in salsa, guacamole and sour cream.

Really easy and tasty. I did double the recipe and used it with pan-seared cubes of lamb leg. I just threw the wine and balsamic in the pan with the meat when it was almost cooked and let it simmer for a bit and then removed the meat. It took a long time to boil the remaining liquid down to a glaze and I had to remove the excess fat from the lamb that separated out, but the flavor was amazing. Will try again next time we splurge on good steaks!

Made these for Valentine's Day and topped with cherry cream cheese icing and sprinkles. They were okay. Maybe not as rich as I would have liked and I really don't think the coffee and cayenne really made much of a difference. Found them a little dry. May try again and reduce cooking time slightly.

Easy, with good flavor, but found it a little thin. Maybe I'll try again with creamed honey rather than liquid honey.

I tried to use this recipe as a dipping sauce seeing as so many reviews said you could eat it with a spoon and found that the garlic, ginger and cayenne really overpowered the peanut flavor. Would probably be good to marinate and cook with, but wasn't so great as a straight dipping sauce.

This is my absolute favorite pie crust recipe. It always works out perfectly for me.

These were really good. The fresh strawberries really added to the flavor. Only real complaint is that they are very dark due to the large amount of vanilla. Make sure to wait until the baking powder has time to react to ensure nice light and fluffy pancakes.

These were good enough to make a second time. I added white chocolate chunks to the base recipe and doubled the streusel.

This recipe was so easy and the flavor was awesome. I used the corn tortillas torn into thin lengthwise strips as listed and made sure I browned them to the point where they were a little crispy and not soggy. I used butter instead of margarine and cut back to about half the amount. I also used lean ground beef and low-fat sour cream. The visual appeal was good, flavor was excellent, and only one pan to wash. Will be adding this to my list of regulars.

Wayyyyyy too much garlic, even my Ukrainian husband thought it was too much. I also eliminated the salt, knowing that it probably wouldn't be needed with the proscuitto. I was also diasppointed in the sauce. I'm not sure if it was supposed to just be a glaze, but I wanted to use it with the pasta I made to go with the chicken and found it to be unimpressive. Will add some milk/cream if I ever try this again.

Used a homemade crust recipe and Bill's Blue Cheese dressing recipe. Good flavor, but the pizza seemed a little naked with just the chicken on it. I will probably add some caramelized onions or something next time.

Used light sour cream and light mayo as that was what I had on hand. Cut the Worcestershire amount in half and used marginally more cheese (Danish Bleu) than called for. Amazing dressing! Nice and chunky. Made it for the Buffalo Chicken pizza recipe, but really enjoyed it on the green salad I made to go with. This will be a keeper in my recipe stash.

I found these to be much to salty for my taste. I will probably try again with reduced-sodium soy sauce or even with just a few drops of Worcestershire. Easy to make, though, and a good accompaniment to a nice grilled steak.

The flavors seemed to be fighting in this dish. The sweetness of the figs just didn't jive with the sour/bitter of the lemons and peels. I followed the recipe closely using boneless, skinless chicken thighs, but doubling the sauce as indicated. Being somewhat new to cooking with figs, wasn't sure about Mission vs. Calymira, so used half of each and reduced to about a pound. The chicken was moist and flavorful, the figs were tender, but had that strange taste combination and the 'glaze' was just a runny liquid that I poured over the rice I made to accompany. -May- try again with just lemon juice instead of sliced lemons and see if that gets rid of the strange bitter flavor. Will also try reducing the leftover liquid in a saucepan on the stove to see if I can get the rave results I see posted by others.

The cookie dough may be great, but I wasn't impressed with the actual cookies. I followed the recipe exactly and had flat cookies that fell apart. I gave them 2 more minutes in the oven to try and give them some strength and they came out hard as rocks and glued to the pan. Maybe I'm just missing the sweet spot on these, but I'll be sticking with my other recipes.