This makes a deliciously smooth and creamy ice cream! The recipe calls for 2 and 1/2 cups of mixed cream products. Instead of 1 1/2 cup of half and half I used 2 cups. For the heavy cream, I substituted a half cup of 1% milk to bring the total amount of liquid to the required 2 and 1/2 cups. I saved a few calories and fat grams and still ended up with the creamiest home made ice cream ever. I love cinnamon, but felt that 1 teaspoon was plenty. This is so rich that a little really does go a long way. Think I'll try it tomorrow over some fresh sliced peaches.

This is such a wonderful recipe and pretty easy and quick to make too. I don't think that I used as much salt and spices as called for, but just sprinkled on probably about half as much. It still came out delightfully flavorful. I used fat free half and half because that's what I had on hand and I thickened the sauce with a bit of cornstarch. The sauce was very creamy. I believe the next time I make this, and I know there will be many next times, that I will decrease the fat to 1 T butter and 1 T olive oil. I did make changes to the recipe, but none that I feel compromise the taste or quality of the original. The changes were made mostly for dietary reasons. Super recipe!

This one is going in my recipe folder. I also used my own home grown basil for pesto following another recipe from this site. I used a yellow pepper, substituted shrimp for the scallops and unfortunately had to use canned mushrooms because those were the ingredients that I had on hand. The taste was still divine, even taking into account the canned mushrooms.

******I just wanted to add an update to my original post. I'm still in love with this recipe, but now I have even more reason to be so. I have discovered what a wonderful jam topping this makes! I love it on my morning wheat toast & also agree with lau57 that it's a wonderful topping for What a Dish's whole grain waffles that I often make. I did only use 2 T of cornstarch the second time making this (I like this consistency much better) and decreased the sugar to 1/2 cup. I didn't notice any difference in the taste so why not save a few calories here and there?****** The flavor of this sauce is out of this world. I didn't change a thing. However, I was looking for more of a syrup texture so the next time I will probably decrease the cornstarch to 2 tablespoons. Thanks ISYBEL for a scrumptious recipe!

This is so delicious! I did cut back the vinegar to 1/4 cup after reading some reviews remarking on a strong taste of vinegar. I also added a bit of salt and didn't try the optional seasonings.

Zowie! This is such a yummy way to prepare salmon. I made two small changes. I substituted just a bit of real maple syrup for a little of the honey. After topping with the crumb coating, I sprayed the filets lightly with cooking spray to make them a bit more crunchy. I might try a margarine spray next time and decrease the amount of bread crumbs as some others have suggested. The taste is fantastic!

Five big stars for this cheesecake! It tastes outstanding, was not exceptionally hard to put together and comes out looking gorgeous. I did listen to reviewers suggestions to change the proportions of the crust ingredients. I used 2 cups of processed Oreo crumbs, 1 tablespoon sugar and 1/4 C butter. I agree with others that it is very easy to substitute seedless raspberry jam for the cooked sauce. Just be sure to warm & stir the jam until it is easy to spoon over the cheese filling. I believe when I make this again I will follow ginsu89's suggestion to freeze the cake the night before and let it set in the fridge about 6 six hours before cutting and serving. Another Allrecipes winner!

I agree with several others that you shouldn't use all the water that this recipe calls for. I probably added 1/4 to 1/3 cup which was just about right. Other than that, the proportions are right on! Other personal observations/changes are as follows: I added just a bit (about 1/8 tsp.) of maple extract and about five minutes before removing from the oven I topped each sweet potato slice with a canned mandarin orange segment and a bright red, fresh cranberry. I think the flavor of this dish improves the next day, so I'll probably make it the day ahead from now on and then warm up when needed. Now that's a time saver when you're trying to prepare a big holiday feast.

I always have dried cranberries on hand so when I was looking for a pumpkin bread recipe this one caught my eye. I wasn't disappointed. This makes a very dense, flavorful loaf. As this recipe yields less batter than many others, I believe I will use smaller pans (8-1/2" X 4") the next time. I like a nice tall loaf! I would be really careful substituting applesauce for oil in this recipe. For a tea bread, it really is fairly low fat to begin with.

I've had this recipe in my home files for quite a few years but hadn't used it in a while. I was pleased to see it here and decided to try it out once again. After reading some of the reviews, here are a few tips that have been helpful to me when making these delightful cookies. The recipe, as printed here, does say that it serves 12. If you read further, the ingredients (48 candy corn pieces, 24 popscicle sticks, 24 red hot candies) indicate that the yield will be 24 cookies. I have found that the dough does not need to be chilled. It is, as one reviewer notes, playdough like in consistency and very workable. If you have a 1/8 C measuring cup, it is the perfect size to measure out each dough ball. I fashion the cats as described in the recipe directly on parchment lined cookie sheets. I have always placed the candy decorations on each cookie after baking and never had a bit of trouble. Just be sure not to overbake the cookies and to decorate them immediately when removing the trays from the oven. One more thing; I seem to have better luck creating the cat shape I like, by inserting the popsicle stick into the dough after, not before, flattening with a glass. As to the taste of the cookie, they do, as many reviewers have already noted, have a wonderful fudgy, brownie-like flavor. You can make these any time, not just at Halloween. Just roll into balls and flatten.

This is a super fast/last minute recipe for me. Left over roasted or rotisserie chicken is great in this and I usually have tons of frozen home made pesto and plenty of spring mix on hand. The walnuts and apple adds lots of crunch and the gorgonzola (or feta if that's what you have) adds a little tang. It all makes for a great flavor combination and is healthy too.

Gotta admit, I'm a sucker for a good muffin recipe and this one definitely fills the bill. I've made these several times now. This recipe makes quite a bit of batter even when prepared just as directed. This time around I added some extra goodies - raisins & chopped pecans so that increased the volume a bit more. Thanks to the great advice from What a Dish, I decided to make 12 regular sized muffins and a small loaf. The only other change I made this time was to use EVOO to make these even healthier. With all that wonderful pumpkin and spice flavor, you will never notice the taste of olive oil. Since I'm a spice lover I used every bit of spice called for and thought the taste was out of this world. Another change I might consider in the future is to sub out a little white flour for whole wheat. But this recipe made without any changes is a winner in my book.

Five stars are not enough for this recipe. I agree with others that this dish can be many things: appetizer, sandwich or salad. I just grilled a couple chicken breasts, without marinating and used some spring mix that I had on hand. I cut it finely with my kitchen shears and added the small amount of Italian dressing (1/4 cup) which was just the right amount to moisten all the recommended ingredients. Next time I might use GodivaGirl's suggestion and add chopped walnuts too. The grilled foccacia bread was out of this world. We love, love, loved this! Thank you for a great recipe.

Another summer, another abundant crop of basil in my garden and this is my new favorite pesto recipe. I didn't use 4 cloves of garlic, but I usually adjust amounts whenever garlic is in the recipe. I used 1 large one as all cloves are not created equal. I added a healthy pinch of kosher salt, a splash of lemon juice and omitted the optional parsley. I think the next time I make this I will add the oil in small amounts while blending as mine came out a touch on the oily side this time. As many others have suggested, don't forget to toast those pine nuts.

I know that pork is the traditional souvlaki, but I used this marinade on chicken. One word - yum. As some reviewers felt the soy sauce made it too salty, I used lite soy sauce and had no problems. Try this with the tzatsiki sauce submitted by Teina P. Very tasty!

This was marvelous! I used cheesecloth, as directed, to strain the yogurt. (I keep plain yogurt on hand for smoothies and as I don't have access to traditional Greek yogurt I may always use this technique to give my regular store brand yogurt this wonderful texture.) I used garlic powder instead of fresh garlic and was sorry for having done so. I did add a bit of dill and think it enhanced the flavor. Thanks Teina for a wonderfully authentic recipe.

The whole family thought this was good...but, as I needed to alter it a little more than adjusting a few seasonings, I gave it four stars. First off, this will make mighty skimpy enchiladas/buritos if you use 12 inch tortillas. I did use the flour tortillas as directed, but since I purchased the required 12 inch size, I ended up stuffing only 3 of them and cutting them in half. I used cream of chicken soup instead of the mushroom and probably added twice the amount of cheese called for; I didn't measure. I substituted some mild Pace picante sauce for the milk to add just a little zip. Here's a hint: If you're in a hurry and happen to have canned chicken on hand, it works great in this recipe. I had recently purchased some large cans (12 oz. size) from our local warehouse store that were just the right size. I wouldn't call this a gourmet dish, but it's good, fast and filling.

I decided to make this exactly as written, although I was very leery of some of the ingredients - honey, for instance and I usually don't care for basil in my pizza sauce. I even made a special trip to the grocery store for anchovy paste. My recommendation? Don't change a thing. This is a five star recipe. Do pay attention to the notation to add salt to taste. I doubled my recipe and believe I added about 1/2 tsp. of salt. If you double the recipe, I believe it makes enough to generously cover three good sized pizzas. I felt that the recipe, as written makes a bit too much for just one pie. Try Jay's Signature Pizza Crust from this site. It's another winner.

This makes an absolutely perfect classic pizza crust. Out goes my old recipe. I preheated my pizza stone & followed advice to adjust my oven rack to the lowest possible position. This produced a crust that was crisp, but not burnt on the bottom and tender inside. I baked mine at 450 degrees for 10 minutes. And this definitely makes two very good sized crusts. Try the Exquisite Pizza Sauce from this site. It's another winner.

Warning! If you like your chili spicy, this is the recipe for you. I enjoyed this chili the way I prepared it, but would have found it too hot if I had made it exactly as written. I cut the amount of ground black pepper in half and used mild Pace Picante Sauce instead of medium or hot. Be sure to read Deb's additional advice (currently listed as the most helpful review) in which she recommends using Williams Chili Seasoning and Pace Picante Sauce. This is a great recipe that you can easily tweak to suit your own taste. Thanks Deb.