this was okay... kinda plain. followed directions exactly. made it for breakfast on Christmas morning. the family enjoyed it, and ate the remainder the following morning.

I couldn't not give this five stars. I made it for my husband's birthday (amaretto is his favorite). I used International Delights Liquid non-dairy amaretto flavor (you can go on their website and find out which stores carry it... I had to go across town), Disaronno amaretto, and cool whip lite. I omitted nuts and heath bars. As per others' suggestions, I put wax paper down in my pans and the cakes came out perfectly (about 21-22 minutes for me). I used two Hershey's bars, but struggled to get all of the drizzle on there, there was so much!! I also used two 8oz tubs of cool whip... one and a half would have been fine (I frosted sides too). Everyone thought I bought it from a bakery when they looked at it, and were in love with the flavor. Worked out so well!!!

I tried mixing the mayo and butter like others have suggested and that was kinda messy. I increased the garlic powder a little (and omitted the salt), and that flavor came out great. As I was putting the cheese on, there was just tons there... used 3/4 cup and stopped. left the dish very oily between the ingredients anyway. DH and both liked it okay, not a bad flavor but not our favorite.

I halved the recipe, but still used 2 T brown spicy mustard. I needed to crush the stuffing a bit. I did the 350 degrees with 30 minutes covered, 15 uncovered (and it was still a little dry). I liked it okay, husband didn't really care for it. The mustard flavor was good, especially with the stuffing. But it didn't seem to go with chicken. Probably won't make it again, since we already have leftovers I'll have to sneak onto the plates this week.

this turned out remarkably well. Easily the best fruit pie I've made yet! My husband even said it was Thanksgiving-quality, and that means a lot to me, if not to you as well. I modified the flour to 1/4 cup and used Rainier cherries instead of sour cherries. I did have to mash about half of them to get enough juice to mix with the dry ingredients. I used the 9" frozen Pillsbury crust, since they're sold in packages of two.

I would give it a 1, but husband LOVED it, so I'll compromise with a 3. We halved the butter, but followed everything else exactly. Could have done with less cilantro. Be aware that this is VERY wasabi-y. It was a strange taste to me to have wasabi have the greasy texture of butter.

gave this a try the other night, along with "Seared Tuna with Wasabi-Butter Sauce" on this site. It was different, but neither of us really cared for it. Will not be making again.

our tuna steaks were almost 2 inches thick, and 90 seconds per side was too long. definitely will only put them on 45 seconds or so per side next time. I used Tony Chachere's Cajun Seasoning.

three people I made it for loved it and wouldn't change a thing. I, on the other hand, didn't think it was flavorful enough. way too bland for my tastes... I think more chili paste and maybe 1 tbsp less oil would be good for the next try.

we eliminated the salt, but otherwise made it as directed. Will make again, but will cook the potatoes longer before adding the eggs so they're crispier in the end. Will also try dicing the pepperoni instead of slicing.

I used marjoram instead of oregano and fresh chives instead of parsley. delicious.

made these for Thanksgiving, but used Russet potatoes. Skinned them, then prepared as directions read. Baked for 30 min, then broiled for 15 (at level 4, since my MIL's oven doesn't have temperatures on broil) Smelled delicious, tasted wonderful. A big hit.

Made it with chicken tenderloin, as that's what I had on hand. Used reduced-fat cream cheese. Cooked 4:30 on low, then added the soup & cream cheese. Some of the chicken was a little over-done, some was delicious. Mixture was too rich for my husband, who suggested half the cream cheese next time. Served it over bowtie noodles, with green beans.

This was okay. Served it with angel hair, broccoli, and crescent rolls, with pigs-in-a-blanket for appetizer and chocolate cake for dessert. The chicken had a definite scampi flavor, and was good reheated for lunch the following day. But it was a bit too oily/greasy to be completely enjoyed.

giving this 5 stars because both my husband and our friend could not think of any way to make it better. I omitted the black olives, and instead of tomatoes I used medium salsa. Otherwise, I followed directions exactly. The prep work (including cooking the chicken) took me 40-45 minutes.

these were good, but not the best I've ever had. The batter needed to be thicker, I think.

I don't like mushrooms so I didn't try them, but everyone else loved them!

I thought there were too many flavors in this recipe, but hubby liked it. I was impressed with how moist the chicken was after so long in the oven!

I gave this a try last night to compliment some hoagies. I used a potato peeler as I don't have a mandoline. I made 2 platefuls in the microwave, which didn't really yield enough chips for dinner. But it wasn't worth it, prep was just too much for the product.

this was my worst failure yet from this website's recipes. I tried the steambath for the tortillas, but I just couldn't make them stay. So my husband suggested we use 12" flour tortillas and we made 4 chimichangas out of the recipe instead. They were delicious, needed more cheese though.