This was a nice change of pace pasta dish! Based on the spotlight photo, I thought the dish contained SHRIMP, even though it's obviously not in the ingredient list (what can I say, I'm a visual learned!), so I'd planned to include (and did include) shrimp in my dish. I made a few changes: I subbed whole wheat linguini for bow ties (didn't have any) and used frozen chopped spinach instead of fresh and I didn't measure the garlic or eggplant, just diced and added. BTW-this was my first time w/eggplant, are you supposed to use the seeds/guts? I was unsure, so I left them out... Our dinner guests encountered traffic, so this had to sit for quite a bit before service (close to an hour) and it was STILL fantastic! I garnished w/some fresh grated fontinella cheese. TY for a great recipe, SPEARL!

This was super simple to make. I made mine into ravioli and had the same trouble as some others w/out past machines...getting it thin enough! I'm looking forward to trying this again as another pasta type.

Now, as crazy as this may seem, I'm choosing to rate this recipe by rating the RECIPE, not the recipe TITLE...crazy, I know...Drum roll, please: da, da, da, da, da, da, da: 5 STARS! And I have some serious high bar standards to earn a 5 star for a chocolate chip cookie recipes (cause, really, aren't they ALL good?!)...to earn the full 5, they have to become my *go to* choc chip cookie recipe. Now, I'm not ready to say these have dethroned my "old standby" Half & Halfs (from AR), but they are def at least tied. I followed the recipe to a "T" (though I do always sub sea salt for regular salt as I like a little salty bite in my sweets), even the *scary* 300 degree baking them, and I was not disappointed. This recipe seems to make a ton: I baked 2 large (1/4 C) cookies, froze 36 golf ball sized rounds of batter for use in my Chocolate Chip Cookie Dough Cupcakes, and baked 8 more 1/8 C cookies. Try these, you will not be disappointed! Thanks, Felix, for a great recipe (and I give you props for your creative title, as well...it's a shame people rate based on the title as opposed to the recipe)!!

I thought these might have been the ones to knock off my very fav chocolate chip cookie (and my basis for a "5" rating) "Half and Half's"...then Mr. LTH took a bite and didn't even finish his cookie! Now, that's not as big of a slam as it may seem as he's not all that big on sweets, but still! I liked them (really, what's not to like about chocolate chip cookies?!), but they haven't become the *go to*, so they earn a solid 4.

These were surprisingly easy! I followed the recipe to a "T", until it came to rising time. I took the advice of many reviewers and allowed the bagels to rise for 30 min. I then boiled them w/a TBSP of sugar AND one of molasses. I only boiled for about 1 min to 1 1/2 min each side. I then placed them directly on a cookie sheet that was sprayed w/PAM and doused w/corn meal. I baked for about 16 min w/very minimal stickage. TY for a great easy bagel recipe; I can't wait to try many variations!

Rating CAKE only, not the frosting. I am a Duncan Hines box girl. I just hadn't found a from scratch recipe (and I've tried a bunch) that was as flavorful and moist as my beloved DH...until now. Lisa D raves about this cake on the RE, so I finally decided to give it a whirl and boy am I glad! This will become my new go to chocolate cake recipe! The first time I made it, I used my hand mixer; the second time, my KA and it was MUCH easier that way (though it wasn't *hard* the other way). I have to admit, I was a little nervous until I got to the add water step (which is the very last step)! FYI-you can get away w/using this to fill an 11X15 sheet cake pan (it's a little on the thin side, but still *doable*). Both times I've made it, I've covered it w/fondant, so I don't have a good picture yet...guess that means I need to make some cupcakes soon...

These were a great make ahead side for a camping meal! I did all of the prep at home and packed them in foil in our camper frig until it was time to cook them. I will make them again, however, I think I'll sub part of the mayo w/sour cream as they did have a strongish mayo taste. TY for an easy, yet different, camping recipe!

I must preface my review by stating I did change the recipe out of necessity. However, I like that it shows how versatile the recipe is so I'm rating it anyway. I planned to make 1/2 a batch w/a box white cake mix, using the other 1/2 for Jello Shot cupcakes, so I made the mix according to box directions. Too late, i realized I was supposed to use root beer in place of water. I decided to go ahead and make them anyway, and simple subbed 3 tsps of root beer extract to a regularly prepared white box cake mix and it worked out great! I already had some butter cream frozen, so I simply used that (Butter Cream II from here) w/Root Beer Extract added for flavor. These are a nice change of pace from *regular* cupcakes and I'll DEF make again (I can't wait to make them in MUGS!). TY for a great recipe!

I wish I'd read the review before I made these. I'd planned to use these to fill chocolate cupcakes frosted w/Bailey's butter cream. However, this NEVER set. It's still in our frig in a liquid state. Now that I've read the reviews, I'll pick up a tub of Cool Whip and fold it in...it's too late for the cupcakes, but I'll still serve it as shooters! It's VERY strong; hopefully the Cool Whip will take the edge of a bit.

For all you skeptics/"I'm not good enough"/"I can't do it"/doubters out there, YOU CAN DO THIS! It is soooooooo easy. I'm VERY new to cake/cupcake baking/decorating (just started playing around for fun in Oct 08). I made this last night for a legal pad sheet cake (11X15, my very first sheet cake) and it was super easy. I melted the marshmallows and added the water and vanilla...then panicked because I couldn't get it smooth. No prob, just kept nuking at 30 sec intervals. AT THIS POINT, I ADDED GEL FOOD COLORING to get my desired color (soooo much easier than adding at the kneading stage like I did the other time!). I added as much 10X sugar as I could w/a spoon, then turned it onto my HEAVILY GREASED (I use Crisco) counter to knead the rest in. I am impatient, so I attempted to roll it out and use it the same night I made it. Didn't work (however, it would have worked if I'd been using it for cut outs/decorations, just not for covering an entire cake). I put it back in a ball, rubbed some more shortening on it, then wrapped it in plastic wrap and put it in the frig til morning. After letting it warm, I rolled it on a cutting board sprinkled w/corn starch and had no problem getting it on the cake (I simply inverted the cutting board over the cake!). I want to also add that it was INCREDIBLY HUMID when I made this and it STILL worked super well. I'm telling you, give this a try; people will think you are a baking ROCK STAR for very minimal effort! TY for post

I made this recipe as written (except I forgot to pick up a green pepper, but I did have orange, yellow, and red). Oh, and I used *minute* rice because I'm lazy. It's pretty good. I can't decide how I feel about it, but Mr. LTH liked it! It's most def worth trying!!! I had it for lunch and thought it was ok. Then, for dinner, I added a splash of banana pepper juice and a shake of parm cheese (I would have chopped up some banana peppers and added them too, but, I'm lazy) and that really made a difference for me! I will prob make again, as it is a very nutrient dense all-in-one side! Thanks for a unique recipe (and thanks to LARKSPUR for mentioning it on the RE!)!

This was FABULOUS! Now, as far as it tasting like lobster...it tasted like lobster kind of like grilled portabellas taste like steak...every now and again you get a bite where you can *see* it, but otherwise, not so much. However, that doesn't mean it doesn't taste GREAT! My only *complaint* is it was a bit salty (which is so weird for ME to say...Mr. LTH looked at me like I was nuts when I said that out loud)!; I think next time (yes, there WILL be a next time) I will use reduced sodium soy sauce. THANKS for a great recipe! Oh, I cooked the marinade in the morning & put the chicken in the frig to marinate all day (about 12 hours).

This is awesome; I make it regularly w/all varieties of 100% cranberry juices (cran-pom is my current fav). Cranberry juice is great for preventing UTI's, but I HATE it, so addling some diet sprite/sierra mist makes it taste a lot better. And it gives it bubbles. And I love bubbles. I don't usually measure, though, just pour about 2/3's juice and 1/3 diet soda. This would be a sneaky way to get kiddos to drink cran juices, too!

These are great! I've never heard of them, but encountered the recipe when I *met* sanzoe on the RE and was intrigued by them. I cheated (I'm kind of lazy) and used left over mashed potatoes (made w/just 1% milk and a tad of butter), bagged coleslaw mix, and pre shredded 2% cheddar. Since I'm a cheater, i had to *guesstimate* the amounts (esp since Mr. LTH got home from work early and helped himself to some of the potatoes I'd set aside!). I also realized I was out of onion, so I added a couple of dashes of minced/dried. I had no problem forming the patties...the only problem I had was my impatience in waiting for them to cook...I kept flipping them early, resulting in not the most attractive looking patties. I made mine first and made them in a non stick pan sprayed w/Pam. I do NOT recommend this! Mine had a very *off* taste to them. I then made Mr. LTH's in the same pan, coated w/a bit of butter and they were FABULOUS! I also added a couple of dashes of crushed red pepper for a little heat. TY for a great recipe, sanzoe!!

I didn't think this tasted much, if any, different from *regular* corn, but Mr. LTH liked it. If I make again, I'll def kick up te mustard and maybe add a few dashes of crushed red pepper or cayenne, too, to give it a little more umph. I used frozen corn, as I much prefer it to canned corn. TY for the recipe!

This was just ok for us. As it was a beautiful spring day, we grilled rather than baking, but other than that I followed the recipe (and decided to rate anyway because, if anything, I figured the grilling would add even MORE flavor). I let the chicken marinade for about 45 min before grilling and doubled the sauce (for 2 breasts) and kept 1/2 back for dipping. It was nice, but not a *do over*, hence the "4". It's def worth a try, though! TY for submitting!

I had such high hopes for this...I was prepared to love it! Not so much. It really had very little taste to it, surprisingly...I followed the recipe, though I did sub skim milk for soy milk and I subbed kiwi for banana for personal preference. I also ended up adding a few splashes of pineapple juice to provide enough liquid to make it blend. I'm not sure how else to describe it, other than *bland*...TY for the idea of adding oatmeal to smoothies, though, I will def use that in my *regular* strawberry smoothie!

I'm torn as to how I feel about this. I wanted to love it, but I don't think I do. I keep tasting another bite and trying to taste anything but warm pineapple, yet I don't. I followed the recipe (I even measured!), but I'm not getting anything other than warm pineapple? Mr. LTH rated it a "2, no 3" and I'm giving it a 3.5-4, so we'll round up and go w/"4". I'm going to experiment and grill an un-marinated slice of pineapple and see if there's a discernible difference to me. TY for the recipe!

This was just ok for us. A pleasant change of pace from *typical* soups, yet not a *do-over*. I followed the recipe to a tee, using a mix of baby bellas, crimini, and oyster mushrooms. It was simple to make and I really enjoyed the dill/paprika combo. Thank you for posting!

I'm the recipe submitter & wanted to clarify a few things so people are not disappointed. First, you cannot skip the freezing the cookie dough step...if you do, the dough WILL bake along w/the cake and be very dry. It's also imperative you don't overbake (or you'll get the same dry baked cookie results); I actually usually only bake about 16-18 min. I CAN'T STRESS ENOUGH, DO NOT OVER BAKE! It will seem like it's too early to take them out, but it's not. Check the outer ridge of the cupcake (otherwise you're getting the dough on your toothpick which should stay *wet*). These are great w/pretty much any cake flavor and can be made even easier by using prepared cookie dough (just don't skip the freezing step!). When I try a new chocolate chip cookie dough recipe (or even bake old favs), I always double it and freeze some cookie dough balls for future batches of these! I HAVE tried this as a cake, but have yet to perfect the cookie dough ball size/bake time...when I get it *right*, I'll add the dimensions/bake time to my review. THANKS, everyone, for trying (and rating and posting pics of!) my recipe! Enjoy!