Amazing! Almost like a sugar cookie in scone form, they're so rich and moist. Adding dried cherries, almond extract, and sliced almonds is my favorite.

Amazingly good, considering they have zucchini in them. Definitely dense moist, tender, and tasty, but with a certain crumbliness more remiscent of cake than brownie. They don't have the chewy texture that I love in brownies. I would make them again, but only as a way to use up zucchini. This time I made them according to the directions, but maybe next time I will try to squeeze some moisture out of the zucchini and add an egg or two.

It's true. This is the best zucchini bread recipe out there. I keep trying other recipes, and thinking "hey, this is pretty good", then I make Mom's Zucchini Bread again and realize that's it's just that much better. I guess I should stop making other recipes and just stick with this one, because it truly is the best.

I love this curry for it's ease of preparation and for it's creamy, mild, and slightly sweet flavor. I've made it with cooked, cubed chicken instead of chickpeas, and it was wonderful that way, too. The recipe is very kid friendly, also. My DH loves it with naan.

Really, really good, but maybe I was expecting to actually die and go to heaven. Since I'm here writing this review, I guess that didn't happen. These muffins were definitely good (soft, sweet, but not too sweet, tender, moist, but not soggy), and I would certainly make them again, but it's not the be all and end all of blueberry muffin recipes for me.

Super easy and pretty tasty. And really great because I had some self-rising flour on hand that needed to get used up. I used lager, which is fermented differently than ale and I think has a "breadier" flavor that just goes better in bread than ale. I want to try this bread again with cheese.

I LOVED this soup! I kept craving it the next day and couldn't wait to have it again. I cooked the peeled sweet potatoes directly in the broth/coconut milk. Then I mashed them a little with a potato masher to make a chunky-yet-creamy soup. I loved the combination of coconut, sweet potato, and ginger flavors. My husband thought the ginger was overpowering, but this is probably because I minced the ginger rather than slicing it, so we kept biting into the ginger with every spoonful. Next time, I'll be a good girl and slice the ginger.

The sauce is truly fabulous and worth making just on it's own. The lasagna is excellent, too. :)

So good, I keep salivating whenever I see a large pork roast at the store... I want to make it again, and I still have some leftovers in the freezer from the last time! The pork is incredibly flavorful, considering how simple it is. No need for any sauce, IMO, although the kids added BBQ sauce. I was a little scared about the strong liquid smoke smell when I first rubbed it on, but turns into a mellow smokiness after the pork is cooked. BTW, if the roast doesn't fit in your crockpot, you can make it in the oven, with an oven bag or tightly covered/wrapped with foil. Bake at 325-ish (275 to 350 works) for a long time, 4 to 8 or more hours (the longer time with a lower temp and vice versa), until the internal temp is 195 and the meat falls off the bone. Shred and mix with juices. Fabulous!

Good recipe. I followed CHEFPEON's advice about not cooking the egg/cream mixture before baking and the custard set perfectly and was sublimely smooth and creamy. I personally would have preferred the custard a little sweeter, but the caramelized sugar did add a wonderful sweet crunch. Also, I had always thought that you had to eat the creme brulee RIGHT AWAY to avoid the sugar from dissolving, but I actually put some uneaten ones in the fridge and the caramelized sugar was still hard a couple hours later (definitely starting to dissolve the next morning, though).

Awesome! The best baked beans I've ever had. Of course, I don't really like baked beans, usually, because I find them too sickeningly sweet and one-dimensional. These beans were still sweet-ish, but also quite savory and flavorful. I added all the sugar and could possibly have been okay with adding more. I think much of the flavor and savory-ness comes from the sausage (I added a little extra because that's what size package I had), so don't substitute it with unseasoned ground meat. One last note: I cooked this in a slow cooker for about 2 hours on high and 2 hours on low, and it started out nice and thick, but got increasingly thin (as the fat rendered out of the sausage or something?) during cooking. Actually got a little soupy as time went on. I'm sure this would not be a problem if made in the oven. Because of the soupiness, I actually ate mine over rice, which was DEEE-licious. In any case, as a baked bean non-eater, I think these baked beans are the best.

Mmm, creamy coconutty goodness. Super easy to make, too! I did add toasted coconut, because I had some left over from another recipe, and it was delicious. I have one of those freeze-the-bowl kind of ice cream makers and I've had problems before with my ice cream maker not quite getting the ice cream firm enough. So this time I froze the coconut cream mixture for about 30 minutes (stirring a couple times) to get it good and chilled before putting it in the ice cream maker, and voila! Perfectly frozen ice cream after 12 minutes in the ice cream maker.

The balsamic glaze was TO DIE FOR. I browned the steaks, then removed them from the pan to rest for the 5-10 minutes or so that it took to cook the balsamic vinegar and wine down to a syrupy consistency. I'm not usually a fan of vinegar, so I was a little leary of this recipe. But either balsamic vinegar is just considerably sweeter and mellower than regular vinegar, or after cooking down to a syrupy consistency the vinegar sweetens and mellows. I don't know, but this glaze was defintely sweet, smooth, and mellow and not vinegary at all. Loved it. I ended up drizzling the left-over glaze on my steamed asparagus and mashed potatoes because I loved it so much. The steak was pretty good too. :)

These cookies were fabulous. They are my husband's new favorite cookie. He keeps asking me to make them, and he doesn't usually even like sweets. They have a wonderful toffee-ish flavor. I took a batch to work and got many compliments. I followed the recipe exactly except I used quite a bit less water in the icing, to make it a bit thicker. The only thing I will do next time is chop the pecans rather fine so that they don't stick up and make the top of the cookie lumpy.

Great recipe! I made this because I had all the ingredients and my family likes imitation crab. When I first mixed it and formed it into a ball, it looked really unappealing to me. But I let it chill, poured cocktail sauce over it before serving it, then proceeded to DEVOUR it! As did everyone else. The cocktail sauce was definitely a crucial ingredient. At the party I went to there was also a warm crab dip made with real crab (which I love and usually prefer to everything else), and the Devil Crab Cream Cheese Ball that I made got polished off long before the warm crab dip.

This recipe was pretty good, but I agree with another reviewer who mentioned that it tasted a little like solid frosting. The cream cheese flavor is mildly noticable. I was using white chocolate left over from dipping truffles, and I didn't quite have enough, so I added some semi-sweet chocolate to make up the difference. Added a bit too much chocolate, actually, and the mixture went out of emulsion (got all thick, grainy, and greasy looking), but I added a little warm cream, and the mixture became smooth and creamy again, and set up perfectly when chilled. The semi-sweet chocolate mixed with the white chocolate made for a creamy, milk chocolate fudge, which was quite pleasant. The only distraction was the underlying cream cheese flavor, but that was mild, and not noticed by everyone who tried it. Overall, the recipe was very simple and easy, and the texture was perfect, but the flavor wasn't quite what I was looking for.

Very tasty! Good combination of spices. I had whole cardamon pods, so I opened the pods and ground the seeds in the coffee grinder, made about 1/4 tsp, and it was plenty (freshly ground spices are potent)! Actually made the entire mix smell like cardamon so I was a little worried, but it blends in nicely and doesn't overwhelm the flavor when mixed into water. My cinnamon was not so fresh, so I added some extra. I did add the extra spices. Otherwise I followed the recipe exactly, and it turned out great. Not too sweet like some brands of the commercial products can be, just sweet enough. Perfect!

A good, tasty, and simple recipe. I used the liver from my 22 lb Thanksgiving turkey, which was just over 1/4 lb, so I kept all the other quantities as listed. I think using a smaller amount of liver helped allow the moisture to evaporate from the pan when being sauteed, because there was very little liquid in the pan when the liver was cooked. If anything, there wasn't enough liquid, and it was rather hard to puree the small amount of thick stuff in my food processor. (Note: I first tried the blender, but the mixture was waaaay to thick for the blender to work effectively.) Also, to avoid having an overpowering sherry flavor that other reviewers mentioned (which I attribute to the alcohol in the sherry), I added the sherry to the garlic, onion, and liver at the end of the sauteing time to deglaze the pan and evaporate some of the alcohol. The sherry definitely didn't overwhelm the other flavors. Overall, a good recipe.

Great recipe! I had no idea what to do with my turnips from my weekly bag of CSA veggies, but I love Indian (and similar) food, so I tried this recipe. I'm glad I did! The recipe was easy, took about 20 minutes start to finish, and the flavor was wonderful. I agree that the fennel seeds are crucial to the flavor. I normally don't like turnips, but the spices covered (or mellowed?) the sharpness/bitterness of the turnips, and I scarfed them down with no problem (as did the kids, who just said that the "potatoes" were a little weird)! The sauce is a little watery, but we served it over rice, and the rice soaked up a lot of the juice.

So simple, yet so AWESOME! I find it hard to make recipes without tweaking, but I made this recipe as written and it was perfect. The smell of the brown sugar and butter when I opened the oven door was intoxicating!