This was very good. I added about an 1/8 of a teaspoon of freshly grated nutmeg to the cake batter to give it a more traditional flavor. I also combined equal parts of splenda and dark brown sugar to give it a more complex flavor for the topping. Will definitely make again soon. YUMMY!

Meh......maybe it's me. I tried to get a crispy crust by sauteing in a skillet. Worked, but the flavor is still lacking.

I have been making something similar for years. Only difference is melted butter instead of oil. Oil would be healthier though. I also chop/mince about 8 cloves of garlic and equal parts Parm and crumbs.I combine any leftover crumbs and butter and drizzle over chicken before baking. Not too garlicy :)It's a winner

I have made these for years for catering jobs, but my method is so much simpler. It has to be quicker when you have to make dozens or hundreds. Rinse, drain and dry (on a towel) pea pods. I pop off the stems & slit open one side with a sharp paring knife. I mix softened cream cheese with dill and mashed garlic paste. Fill pastry bag, fitted with a star tip, with the cream cheese mixture. I just pop open the length of the pea pod as I get ready to pipe a scallop of cream cheese into the pea pods. Beautiful piping looks sufficient as garnish but the peas sounds like a cute idea. If you garnish with peas, I would use fresh, dry peas, so they don't look messy. My method is really quick if you clean your peas in advance. There is no need to soak. I could whip these out real quick.

This is O.K. I went back to my classic Tater Tot casserole. It calls for Campbells Golden Mushroom soup and skips the ketchup and worcestershire sauce. The flavor is richer than the cream of mushroom version

Gee, I hate raining on the parade, but this was so bland. Really needed more seasoning & I am not into hot spicy stuff. Did get crispy when prepared as directed. I will not make this again. I made the mistake of making this the 1st time for friends and I was embarrassed at the outcome. Will go back to my standby recipe. Sorry.

This was very good. Interesting flavors. Two days later it was even better. I made as directed, but next time I will add an extra apple and maybe try pureeing the tomatoes. I will also make a day ahead of serving. Still a winner just the way it is. Thanks!

These were excellent. My spousal unit loved them too. Seemed almost too simple to taste like much, but they were so tasty and juicy. I only had one problem with the baking time. I bought boneless chops at out Costco on Maui and they cut all meats here into very large & thick pieces. Consequently, it took more like an hour to cook to 170. Delicious just the same. Next time I will slice a chop into two chops. Thanks for sharing.

This is my new caesar recipe. I did tweak it up the second time. Less anchovy and more garlic and lemon juice. Mahalo for the recipe.

I have been using this recipe for years. This is the only chocolate frosting I will make. It is smooth, silky and not too sweet. Makes me hungry just reviewing it!

I think this was excellent after tweaking a bit. I used half splenda & half dark brown sugar, which gives a richer flavor. I then used 1/2 the dark karo & half sugar free maple syrup to reduce the sugar further. I did the same thing but did another variation adding 2 squares of unsweetened baking chocolate and instead of pecans, I used unsalted macadamia nuts. Delicious!

This is a perfect and very easy fudge. It comes out so smooth. I hate grainy fudge. I did use all semisweet chips and increased the peppermint extract to 1 tsp. Everyone loved it. The hostess at the party had some lovely store bought confections that were hardly touched. This fudge was devoured.

I am so impressed with this recipe. I am having three diabetics for Thanksgiving and I have been searching for a good cranberry sauce. After trying two others this is not only perfect but SIMPLE. I think the cooked down orange takes away the artificial sweetener aftertaste. Excellent.

Very disappointed in this recipe. Very bland and just blah. It did nothing to compliment or highlight the crab. I used king crab and followed as directed. I feel like I wasted some very expensive ingredients. I'll try another recipe the next time. Sorry.

Love this rich recipe. This is the 2nd time I've made it. I did increase my cheese mixture to a cup of each and about 11 ounces of velveeta. I also used about 1/8 teaspoon of cayenne to zap it up a bit. I think evaporated milk would work as well as 1/2&1/2. It's raining on Maui today (hard) and I am serving this with my bacon wrapped meatloaf and steamed vegis. Oh the fat!!!! Thanks for this great recipe.

I have been making a similar pie for years, but I lost the recipe. Thanks so much for this delicious recipe. I do have to say that I adapted this for a diabetic using dream whip and splenda. Still very good

I think this is terrific with a few changes. I sauteed fresh spinach and drained well. I cooked garlic in butter with about a half a cup of minced onion,flour until blended & then added the milk to make a cream sauce. I scraped maybe an pinch of nutmeg and zapped it up with a little cayenne. I used a little bit more parmesan & threw in a bit of swiss cheese. Delicious! Thanks so much for this recipe

I usually make the Angie's dad's coleslaw on this site, but this is a lovely change. Nice asian flavors.This was very tasty. I did not have chives or sesame seeds. I added 1/2 teaspoon sesame oil and a tablespoon of splenda & a couple of teaspoons of lime juice. I hope it holds up for tomorrow. if it does, I will give it 5 stars;)

Very good salmon patties. I added a clove of minced garlic to the onion mixture and I used leftover sockeye salmon. Will definitely do this one again.

Loved the simplicity of this fajita recipe. I did not have the ingredients for my much more complex fav. recipe, so I looked for something on allrecipes. Really liked the tangy flavor. Will definitely keep this recipe around.