If you like crunchy and sweet salads, you will love this.

Very exceptional & special way to make an old classic. It was delicious.

Because my family likes the nutty coating, I doubled the pecan/breadcrumb ingredients. Found that it insulated the salmon fillets so they were exceptionally tender & flaky.

This recipe compares with the New Orlean's pralines I've tasted. It is important to use the whipping cream though if you want to keep the creamy, buttery taste that distinguishes them from just plain white fudge. Because microwaves differ, using the soft ball stage to determine when it is done is important. After nine minutes,just swirl a few drops of the cooked mixture into ice water. If it dissipates, continue cooking until you can create a soft ball you can lift out of the water. Warning: Though good cooks taste their food, don't taste this or any candy until it is ready for the pan. It will scald you. (And, yes, I've experienced it!)

This dressing is comparable to some very good Italian dressings in local Italian restaurants. It is important to use the pectin for thickness & the corn syrup for taste. The dressing is not overly sweet, but the slight sweetness takes away the sharpness of the Italian seasonings. Very easy to mix in a jar if a blender for food processor isn't handy.

Because my family likes a crunchy topping on tuna casserole, I added 1/2 cup of half & half to the mix so I could bake it for twenty minutes with toasted Italian bread crumbs on top. I also broke my raw noodles into two inch size pieces (this I do inside a gallon plastic bag so the hard pasta doesn't scatter), so that the dish was easier to eat. It was very good and easy to prepare.

This was delicious. I did not have orange liqueur but peach. I added it and it gave the pears a fresh, but not peachy taste. My only complaint is that my dish looked more like cooked potatoes than pears. Next time I would add some red food coloring.

This recipe made Thanksgiving a little bit easier. I took the gravy out of the freezer in the morning and placed it in the crockpot. It was perfect by dinner time and I just added a few choice drippings from the roasting whole turkey so not to waste them. Tasty and easy.

Found these berries on the property I was renting, so I decided to be a domestic diva and make some pies. It was so good we did not mind smiling with bluish cast teeth for the rest of the night. And my guests asked to bring some home with them. Diva, I am!

This is a very tasty variation of chicken salad. I used hulled pistachio nuts instead of cashews and it made it a classy dish.

These burgers are delicious and I appreciated not having to melt cheese ontop since the cheesy goodness was already mixed in. The Blue cheese flavor does not overwhelm them so even those who wouldn't choose Blue cheese on a salad found these burgers very tasty.

This is one of those recipes some cooks would never be kind enough to share. Thank you!!! The top crust is extra special if you froth the left over egg white, brush it over the top crust, and sprinkle it with coarse sugar (though regular will do), right before baking. One precaution: Do not just "throw in" the ice water mixture in the last step, but start with a few tablespoons and only add enough water for the dough to stick together but not be wet. Chances are you will not use more than 5 Tablespoons. But as I said, this recipe makes a treasure of a crust!

Perfect recipe for this traditional salad/dessert.

Five star filling. (Gave only four stars because I used my own pie crust recipe.) I had to use the total amount of sugar in the recipe because my cherries were very tart, but the filling becomes sweeter after the baking process. If you only like cherry filling, after trying this recipe, you will LOVE it! I have also made this recipe by substituting Splenda and it was sweeter than when I used sugar, but the consistency was the same and it was still very good. On another occasion I added fresh blueberries after cooking it ontop of the stove and it was delicious.

Very easy to put together, but marinating must be the key. I cooked the fresh halibut on the grill but didn't marinade it and it was tasteless. I would only repeat this recipe if I had a few hours to marinade the halibut first.

The pineapple rhubarb combination is a perfect sweet-- tart blend. It was also very easy to make ,even with homemade pie crust. Because I like pies with texture, I did not mind chunks of pineapple, but for someone who does, pinapple tidbits instead of chunks would be a good compromise. Great with vanilla ice cream. . . . Just a thought: Could the reason why some cooks are having trouble with the tapioca not dissolving be that they need to use the INSTANT tapioca instead of the regular??

Cool & refreshing bruschetta which is good for a picnic. Only difference I made was substituting already bottled Italian herbed flavored olive oil for the plain variety. It was so easy.Will make again.