Mmmmmmmm! So easy and fast, and just as good as the kind I used to get in the mall when I was a kid. My husband is very picky about his smoothies, and he loved it too.

Good recipe with potential to be great. I marinated the shrimp in 1/3c tequila, 1/3c beer, juice of 1 lime and some crushed garlic. I followed the rest of the recipe, adding just some red pepper flakes and lighting the pan with a match to burn out some of the alcohol (which I might not do next time because I felt it took away too much flavor). I served it over angel hair pasta, which I tossed with some sauteed garlic and butter (I was worried there wouldn't be enough flavor in the shrimp to cover the pasta - I think I was right). It was a nice, light meal. Next time I'll make some modifications to enhance the flavor- it was a little on the bland side.

These were pretty good, but I wasn't blown away.

I made this for my family for Easter, and everyone said they really liked it. I liked having big chunks of zucchini, as opposed to shredding it like I do with other zucchini casseroles. The cheese gives it a bit of spice.

Instead of baking the chicken, I cut it into strips and cooked it on the stovetop with just a little bit of olive oil until no longer pink, then stirred in half a pack of taco seasoning mix till the chicken was browned. To the salad, I added diced red onion and fresh cilantro. For the salsa, I used fresh pico de gallo- next time I will use more than 1/2 cup. Light and refreshing!

I haven't had french toast in years, so I didn't have much to compare this recipe to - only memories. That said, this recipe was easy to make and the results were satisfying. Not as good as mom used to do it, but still a good recipe.

Pretty good. Next time I will use more spinach, since it shrinks so much while cooking.

Easy recipe creates a beautiful and delicious cookie. They looked absolutely perfect! Nice and chewy in the center and a bit crispy on the outside, they were one of the most popular Christmas cookies I made this year. But they don't keep long, even in an airtight container- they started to get stale after about 5 days.

I separated the batter into 4 bowls and used a different extract for each: orange, butter-vanilla, rum, almond. I rolled the orange-flavored truffles in cocoa powder (they were by far the best). I put a whole hazlenut in the middle of each almond-flavored truffle and rolled them in crushed hazlenuts. I rolled the rum-flavored truffles in shredded coconut. I split the butter-vanilla truffles and did 1/2 in crushed peppermint candy canes and the other half I double-dipped in melted chocolate. My colleagues really liked them. They were easier to make than I thought truffles would be, but a little time consuming if you make all the different kinds. Next year I'll probably make the whole batch the orange-chocolate rolled in cocoa kind.

Cream cheese is hard to find in the Czech Republic, and I only had 16oz to work with, so I halved the ingredients for the batter and it came out just fine. I followed other reviewers' advice and used a bain-marie when baking. It was easy to do and really did help prevent the cheesecake from cracking. After 45 minutes my cheesecake looked done, so I turned off the oven and let it sit for 2 hours (it was for Thanksgiving, so I needed the oven for other things and couldn't afford 5-6 hours), which was enough time. I took it out and put it in the fridge for a few more hours, then decorated by drizzling melted chocolate over the top. Everyone loved it!

I served these for Thanksgiving dinner and my family really liked them. I dusted the dough with a bit of flour before baking.

This was my first time making stuffing. This recipe was very easy, and it tasted great! My Czech family really liked it. The night before I made it, I set out 10 pieces of white sandwich bread on a tray so they could dry out. I cut them into small cubes the next morning and left them out for a couple hours until I was ready to prepare the dish, then followed the rest of the recipe exactly. It was really tasty- not too soggy and not too crunchy.

I think everyone will always change the fillings, so the best tip from this recipe was the garlic powder/butter spread. I put slices of fresh mozzarella and slices of muenster on each sandwich, with a bit of oregano. Didn't care for the oregano and will probably stay with cheddar or Velveeta...

Delicious! I followed the recipe exactly, but I baked the brownies in a 9-inch round since I don't have a square pan, then cut them into wedges. I could hardly wait to dig in, and cut the brownies too soon so the first serving fell apart. Let them cool 10 minutes or more.

I didn't have any chili paste, so I just threw some crushed red pepper into the pot when everything was simmering together. It turned out well. Pretty good.

These were pretty good. I made pumpkin cut-outs for Halloween and my colleagues all said they were fantastic. However, I thought they left a funny after-taste in the mouth. Maybe it was the shortening or the baking soda.

This was easy to make and pretty tasty. I tried my new immersion blender (instead of using a normal blender)- it worked beautifully on the soup and was easier to clean up. The only bad thing about the soup was that it made the kitchen stink for two days.. Not so sure how that happened!

The key to this recipe is to season the heck out of it and to use the recipe as a base, but modify it to fit your tastes. I didn't use the tomato juice, beef broth or onion soup mix. I added a few cubed potatoes, 6 chicken boullion cubes, a ton of fresh chopped cilantro, red pepper flakes (gave it lots of flavor and kick!), a packet of some Czech soup seasoning, chives, parsley and pepper. It's a filling soup but low in fat, so it serves its purpose well. I would rate my version a "5" (without seasonings, I can't imagine how anyone could eat this every day), but that's considering what the recipe is intended for. If I rate this without considering it's a diet soup, I'd probably give it a "3".

The frosting tasted fine (I doubled it, but halved the sugar as other reviewers suggested). But, after I frosted the brownies and let it all cool, there was a layer of oil on top that I had to soak up with paper towels- yuck! Don't know how that happened. I melted about 1.5oz of chocolate in the microwave, spooned it into a plastic bag, cut a small corner off, and drizzled the melted chocolate all over the frosting, covering up indentations made from soaking up the butter with a paper towel. They ended up looking quite pretty. However, even though I sprayed my pan with butter spray, the brownies still stuck and I had to very carefully pry them out of the pan. The end result is a pretty and satisfying brownie. Next time, I won't use this frosting, and I'll probably line my pan with parchment paper.

This was very easy to make. I combined the chocolate and butter in a bowl and heated it in the microwave at 30-second intervals, stirring between, until it was melted. I frosted cupcakes by dipping the cupcake upside down into the bowl and putting in the fridge to cool. I was surprised at the tastiness and pleasant texture. I will definitely use this again on cakes, cupcakes, brownies, etc. etc.