The five stars is an understatement for the ranking of this recipe since my husband took the salad to his office Thanksgiving party this past wed. and it was a hit! nothing left and lots of requests for the recipe. The next day I made the same salad for my office party on Thursday with the same results! People were asking me for the recipe and since I had some dressing left, that was also taken by some of my colleagues for their salad the next day! Thank you so much for this recipe and for all those AR friends who recommended it to me in the Recipe Exchange!! 5 stars from my husbands office and 5 from mine =total 10 stars!!!

I followed the recipe exactly as indicated, and I followed the recommendation of another reviewer (to cook the fennel a bit longer than 5 minutes). All went well, the dish smelled and looked great, but the taste was a bit too strong with the hot Italian sausages to me and my hubby. I left half of the sausages on the side (off to the trash they went!) Next time I will add more sauce because it ended up too dry, and I may use chicken sausages instead of the hot Italian ones. The fennel did not do anything to the dish, except to make it healthier? The flavor was completly lost in the sauce and cheeses flavors. I could have added more onions instead of the wonderful fennel I got, and it would not have made a difference in the taste. Too bad since I had high expectations for this recipe. I definetely need to modify next time in order to give it more than 3 stars.

I am addicted to this sandwich as made at a Cuban bakery in Glendale, CA. and I have to say that this is close to town in flavors, BUT it is missing the garlic! I always smash a garlic and rub it on the cut side of the bread before spreading the mayo and mustard, and then follow the rest of the recipe as indicated -now that is a WOW of a Cuban sandwich! The reason for the added garlic flavor is that "traditional Cuban roasted pork" is loaded with garlic and that is the special flavor to this sandwich that you will not find in regular store bought sliced roasted pork. Try this trick to see the difference - Otherwise, this is a winner of a sandwich!

I overcooked them, messed up the topping and still were absolutely wonderful!!! My mistakes: I heated the oven to 400F, but I use the convection feature, sooo, the muffins started to burn before done inside. Another mistake: I used another AR recommendation for a topping(2/3 cup brown sugar, 2 T butter, 1/4 cup flower and 1/4 t. cinnamon)- well, it burned very quickly in my oven (probably the convection issue) and when I lower the oven T, the muffins were not done in the 20-25 minutes expected. By the time I got them out, I had to scrape the sides of the muffins to release them from the pan - but after that I did not have any problems lifting them out - came out perfect, well almost, since some were a bit darker than what they should be (the burned ones). Even with all these misshaps, the muffins were absolutely wonderful. To the point through the day that every time I saw my DH with a mouth full - he would say - "it's just that those muffins are so darn good!" BTW, I used PAM on top of the pan, and I doubled the recipe to make 12 great store size, delicious muffins! Thanks for the recipe. My mistakes will be corrected and next time I know I will be giving myself a 5 stars for following instructions to the T!

I took this salad to a block party and it was a hit! After reading other reviews, I made some minor changes: I used very small cherry tomatoes (whole), add 1 cup of frozen peas to the pasta 3 minutes before done, and I added the bacon at the last minute, just before serving - this gave the crunchiness that may be missing if the bacon gets soaked in the dressing. I did not add pepper and since I did not have cheddar cheese, I substituted by gruyere, and it was absolutely great. Thanks for the recipe! This is a keeper, and so easy to make!

I took this salad to a block party and it was a hit! After reading other reviews, I made some minor changes: I used very small cherry tomatoes (whole), add 1 cup of frozen peas to the pasta 3 minutes before done, and I added the bacon at the last minute, just before serving - this gave the crunchiness that may be missing if the bacon gets soaked in the dressing. I did not add pepper and since I did not have cheddar cheese, I substituted by gruyere, and it was absolutely great. Thanks for the recipe! This is a keeper, and so easy to make!

I overcooked them, messed up the topping and still were absolutely wonderful!!! My mistakes: I heated the oven to 400F, but I use the convection feature, sooo, the muffins started to burn before done inside. Another mistake: I used another AR recommendation for a topping(2/3 cup brown sugar, 2 T butter, 1/4 cup flower and 1/4 t. cinnamon)- well, it burned very quickly in my oven (probably the convection issue) and when I lower the oven T, the muffins were not done in the 20-25 minutes expected. By the time I got them out, I had to scrape the sides of the muffins to release them from the pan - but after that I did not have any problems lifting them out - came out perfect, well almost, since some were a bit darker than what they should be (the burned ones). Even with all these misshaps, the muffins were absolutely wonderful. To the point through the day that every time I saw my DH with a mouth full - he would say - "it's just that those muffins are so darn good!" BTW, I used PAM on top of the pan, and I doubled the recipe to make 12 great store size, delicious muffins! Thanks for the recipe. My mistakes will be corrected and next time I know I will be giving myself a 5 stars for following instructions to the T!

Bias of course because this is my mother's recipe, and if I did not like it I would have never posted! The best ever!

I love lemon bars and I had high hopes that this would be THE recipe for me; however, I was deeply dissapointed with the end results: 1st- I made some changes suggested by the best rankings- I uses 3/4 confectioner sugar, 3/4 cup butter, 1 1/4 cups of sugar, 3/4 cups lemon juice and added 2T of lemon zest to the dough. The flavors were fabulous, reason I am giving this recipe a 3 BECAUSE, the dough got stuck to the pan and there was no way of lifting the bars without making a mess of the servings (no bars for sure!) and as someone else mentioned, the filling was not enough for a 9X13" pan. I will give it a try again, but this time it will be following other suggestions (lining the pan with parchment paper) and I will not add the butter melted to the flour mix. I hate to give bad reviews when it may have been my error in the interpretation of the instructions. Well, let's see how my next batch comes out, but this recipe is only a 3 stars - all earned in flavor only.

This is the best recipe I have found for sea scallops. I is from the Epicurian web page, and it can be adapted to use less butter or to substitute with oil.

Amazingly good! I made two tortes: one with Italian ladyfingers, which extended well over the rim of the pan - good and pretty but the best results were with the small ladyfinger I found in a 3oz package. As someone else mentioned, these are very easy to layer because they are soft, and come attached in 5 cookies which can easily mold around the pan (I used 3 of these packages). I use 1 lb of fresh strawberries, leaving 5 for decoration, and cooking the rest with 4T of sugar until soft.I took 4T of the liquid and mix with 2T of Grand Marnier, and added the juice to the middle layer of ladyfingers.I took the strawberry sauce from the heat and added 1T of cornstarch dissolved in 2T of water (very important) and let cool and thickened. I continued with the torte by adding a thin layer of straberry sauce to the middle layer of ladyfingers annd continue with the cream cheese mixture, then topped with the rest of the strawberry sauce. I slices the fresh strawberries and place them on top of the sauc with the points (top of the slices) facing the middle, and it looked very professional and pretty. Absolutely wonderful, and I got many requests for the recipe - all gone in 60 seconds!! The one with the Italian ladyfingers was not as good on the outside and I had to do what another reviewer suggested- place some cream to the bottom in order to stand the cookies since these ones refused to stay put! My daughter ate it all in one day anyway, and since she had not tried the other one, sh

This was a wonderful recipe and so easy to make! I made as other suggested some changes: I used 3 eggs and 1 can (12oz)of low fat evaporated milk instead of the 2 milks, I used Ro-Tel tomatoes with gren chilis instead of the tomato sauce, and added 1 t. cayenne pepper and 1/2 t. cumin to the tomatoes. I used only 8 oz of shredded Mexican four cheeses, and at the end, when I topped the casserole with the 2nd half of the cheeses, I placed under the broiler until the cheese was melted. I served topped with yogurt (did not have sour cream), black olives, chopped cilantro and slices of avocado - was a raving success at my house. definetely a "do it again" recipe! Thanks to Clarissa2 and others who contributed to make this a "perfect casserole".

Great recipe! I made the whole recipe as indicated, but since we are only three in my house, I ended up with left over fish which I warmed up in the oven the next day and served over cabbage topped with the sauce and with a side of Spanish rice, and it was as delicious as before, and a variation from the tacos. I did not fry the tortillas, instead I just warmed them up and made soft tacos which my two guys just loved (and my husband does NOT like fryed food!) This is a keeper! thank you for the recipe!.

I love leom poppy seed cake and this was the best I have ever had. I made it for Christmas as a treat for the office and everyone wanted to know if it was from a bakery and from where! I have made several times already, and when I am at the last piece, I dice it and place at the bottom of a dessert glass and top with fruit salad and a scoop of whipped cream or vanilla ice cream for a fantastic extension of the dessert! Thank you for the recipe.

This recipe was a hit with my two guys at home. My husband who "hates" sauces on top of fish was not given a choice, and when he tried this, he could not stop eating it, specially the sauce! I made it with cod, and since the pieces were not too big, I cooked for only 15 minutes and it was nicely done.

Wonderful recipe! I made the mistake of using "light Thousand Island" and my husband notice the difference. He said he lloved the sandwich, but the "sauce was a bit too watery". I noticed the difference as well, so next time I will make it just as indicated. The sandwich is so good, that it is not worst a few calories to change anything to the recipe!

This is just my favorite slaw recipe ever! I love coleslaw and I even at restaurants I have been dissappointed by the different version which never compares with this recipe. I remember the first time I had a similar slaw, I fell in love with it and very seldom I have found one as good as this one! a keeper. Thank you so much for the recipe, it will be my standard side for my BB'Q pork ribs from now on!

Although I am bias to this cake, per other people who have tried it, is a fabulous cake for seasonal apples. It is not too sweet, so a scoup of vanilla ice cream will go very well with it. Enjoy!

WOW, what a "cake"! I went to a Farmer's market and when I was leaving I found a whole box of bananas for $5.00 - the man I asked told me that they were the loose bananas left when customers selected a smaller bunch. The bananas were absolutely fine and with no blemishes, so I purchased the box with the intension of given them away at work - however, that was the week I had off, so I could not do that, so there sat the bananas getting riper and riper and between three of us could not finish them, so I looked for recipes as usual in AR, an I found this one - 16 loafs of bread later, one a 1/2 bag of nuts, 5 lbs of sugar, and same of flour, and I had almost a factory at home! I gave loafs to my family, my college nephews (who aske me for a concession to seld them at school!) and I freezed the rest. This is a fantastic banana bread, and the name is an understatement to the flavor!!! Thank you for a great recipe that will be in my files as a "do it again, and again" recipe!

These are the best banana muffins I have ever eaten, cooked, or seen I made them for some friends who were joining me for an early shopping day, and althought I served them with coffee in the morning, they insisted on having them again after our shopping spree with tea in the afternoon! Great recipe, thank you thank you for posting!