I'm reviewing this second hand, since I made it for my grandmother and didn't have any. My only change was to only put nuts into the cake batter, because I didn't have enough to top it as well. I personally loved the icing recipe that goes with this and didn't change any amounts. My gran told me it was a wonderful cake; soft and moist. She has a real sweet tooth, so there was no mention that anything was too sweet. I'll make this again when I have all the ingredients!

Followed the directions, but this tasted bland before I even poured it over the chicken, so I added a touch more green onion, and it was crying for ginger and garlic. I also added a touch of toasted sesame oil, since I could drink it out of the bottle. Served this on brown rice, but it still tasted like it was missing something. My husband thought I just made a bad teriyaki chicken. Won't be making this one again. Thanks anyway.

Wow, this was great! I used boneless skinless breasts rather than thighs. Made the recipe's amount of sauce for 6 pieces. I followed one reviewer's advice to just dump the sauce on and bake, and next time I'll baste it, as the juices thinned the sauce out. I ended up broiling these for about 8 minutes, turning halfway thru, to thicken the sauce. Served with rice and steamed veggies. Will definitely make this one again.

To us, this tasted kind of like beef stew without the beef. It was good, but tasted like it was missing something. After simmering and adding salt and pepper, I added some seasoned salt, about half a teaspoon. Garnished with a dollop of sour cream and that helped a bit, but probably won't make this one again. Thanks anyway! Served with a cheddar bay biscuit clone. I'm going to add some cooked chicken tomorrow to the leftovers and see if that makes it more to our taste.

I cut back on the water, to one cup... left the olive oil the same, and I'm thinking I should have cut back on that as well. As another reviewer, I didn't have rosemary, so I subbed Italian Seasoning for all the herbs. I let this sit for a few hours, and found it to be a little bitter. I added a packet of Splenda, and now it's too sweet for me, but the kids love it and I'm sure hubby will too. I'll try again, using half a packet (like one tsp of sugar) next time.

I really enjoyed this sauce. We had it tonight with the "Italian Bread Using a Bread Machine" off this site, made into cheese garlic bread. Like another review I read, I think this would make a dynamite lasagna sauce. I found it a bit runnier than I am used to with meat sauces, but it's probably my own fault, as I didn't have crushed tomatoes, so I subbed 2 cans of diced that I pulsed in the food processor. I also added beef broth in place of the wine, as the only wine I have in the house is a bit spendy and I think hubby would have cried. I'll add another can of tomato paste next time for more tomato flavor, but otherwise really good. I froze the extra and I'm sure it'll be even better when I thaw it to use again. Thanks for a really good recipe!

Made this last night for dinner and it was wonderful. I subbed fresh from the garden tomatoes for the roma, and canned chicken broth for the water. Like some before me, I sauteed the chicken with a little taco seasoning before cubing up. I didn't think the noodles were going to cook correctly, but they were perfectly al dente in about 11 minutes. Garnished with shredded Colby/Jack and a dollop of sour cream, which made the sauce super creamy and delish. Thanks for sharing a quick, easy, tasty recipe!

Had this tonight, and it's really tasty and quick. I did let it simmer longer than the recipe says to thicken up. I made changes based on necessity, rather than just to change the recipe. I used beef broth in place of veg cause that's what I had. I also didn't have salsa, so I subbed a well drained can of Rotel, then added a little onion, garlic, and cilantro to make it more salsa-ish. I used the immersion blender to get this pureed but still chunky. I garnished with shredded cheese as well as sour cream. This will be made again, as it was just the right amount of spicy and very flavorful. Thanks for an easy weeknight recipe.

I really really enjoyed this. I did set off both smoke alarms in the house with the broiler, but it was worth it... I didn't have the right tomatoes, so I just sprinkled some canned diced tomatoes over the top of these when they went back in the oven. Wonderful flavor, and not overpowering like I was worried it would be. I will be making this again! Thanks for a great recipe.

I've been making this for a long time, and I didn't realize that I hadn't reviewed it before now. This is a great bean recipe. I usually start this right after dinner the day before we'll be eating it. Before I go to bed, I add smoked ham shanks. In the morning I remove the bones and shred the meat. I usually don't measure anymore, and I use onion powder so I don't have to fish anything out. I also use chicken bouillon cubes in the water and don't add any other salt. After these slow cook for about a day, I skim off the extra liquid and mash, adding liquid back in as necessary. I get requests to make these with homemade cornbread all the time, especially during football season! People like them whole, mashed, and refried, so I tend to divide this up after it's cooked. I do refry some of these for burritos in a skillet with a touch of bacon grease, splash of milk and a sprinkle of cheese. Wonderful beans!

I really like this... My husband really doesn't. I have been making this for years now... I usually make it to put under chili, but it's almost sweet enough to make into a dessert. I use the microwave method of cooking, as do others, in a glass lidded casserole dish. It always turns out moist, with no dry pockets, but I do stir it a bit during cooking. I sometimes add creamed corn if I have it and cut back on some of the other liquids. Makes a small enough amount that I don't mind making it even when I know I'll be the only one eating it.

Loved this jam... I actually made this last winter and forgot to rate it. I gave it for gifts along with a spiced apple jelly and this was the favorite by far. It has a strawberry-ish flavor, and sets up wonderfully... firm, but easy to spread at the same time. I can't wait for it to get cold again cause this one is a definite repeat in my house. Thanks for sharing a great recipe!

I love the flavor of this lemon curd. I've made it a few times now... and it loses a star for method rather than taste and texture. I have found that when I cook this on the stove in a saucepan it's all too easy to have the eggs curdle, so I've changed methods to the double boiler. This does take about 3 times as long, but makes a sinfully rich, smooth custard. I add everything but the butter, then once it's starting to get hot enough to melt it, I add the butter a few cubes at a time, letting it mostly melt between addings. Then I dump the whole thing thru a strainer into another bowl, cause any time you are cooking with eggs, it's best to strain cause there are always a few chunky bits you don't want in your custard. Love this on crepes, scones, muffins... with a spoon! Thanks for a wonderful treat...

This was really good, altho the large chunks of chicken were a bit difficult with the spaetzle so I would recommend removing the chicken once cooked, shredding, then returning it to the pan before serving. I followed ohiomom1's dumpling recipe, and really recommend it with this dish, as it's easy and compliments. I changed minor ingredients based on what was in the cupboards, added a couple of bay leaves during the simmer, but for the most part followed the recipe. Husband added a TON of red pepper to his dish, but I found the spice level adequate with the pepper flakes. 5 yo refused to eat it after a couple of bites, but he's picky.

Main change was to add a can of chicken broth to loosen this up to serve on rice. Any other changes were just based on what I had in the pantry and not because of the recipe. I will definitely make this again, as it was quick and tasty, even tho I cooked the roux on med/low and it took about 15 minutes to get a little darker than peanut butter... Not quite coffee colored for this one, but close. This was a little too spicy for my kids, but I was expecting that, so it's all good. Thanks for a great, easy recipe.

Spicy goodness! I needed a touch more oil to be able to spread this... maybe because I added some Old Bay. Cooked perfectly in 15 minutes in an insulated pan lined with foil. A little too spicy for my kiddo but the husband and I loved it.

This was wonderful! The only changes I made was to leave the corn syrup out of the sauce and we didn't miss it, and I didn't have enough yellow mustard so subbed half dijon for it. Gave the sauce a nice hint of spice. Directions were spot on as far as cooking time. Chicken was moist and perfectly cooked when it came out of the oven. The "Alice" chicken is my favorite Outback item, and it was great to find a recipe that comes so close!

I made this yesterday to try, as my brother's gf swears by it. I liked it, and the kids loved it, but my husband not so much. Followed the recipe to the letter, and it thickened up exactly like normal breakfast gravy, so I think the amounts are spot on... it's just not something we'll be eating on a regular basis.

I've been making this for a while now, and I love it. It comes together easily, and goes well with lots of different dishes. I have never used the upside-down pan method to cook tho... Just a cast-iron skillet on the burner. I will say that I forgot about these once and they rested for way more than an hour and they were silky when I rolled them out. Good recipe!

I couldn't wait for this to cool to try it, and I'm in bready goodness heaven! I used the sourdough starter recipe on this site posted by Esther. I know this will only get better as my starter ages. This was not as chewy as what I got at Boudin in San Fran, more light like what they serve at Sear's (wonderful French toast!). Even tho I knew better, I made the dough in the bread machine and it overflowed the pan a bit, so make sure you have a larger than 2 pound machine to do that with this one. Made rounds and baked on a silpat sprinkled with cornmeal. Update: If you cut the recipe back to 18 servings, it fits perfectly in the 2 pound machine, and you can shape it into one really large round, or two smaller loafs to bake.