Making it in the crockpot is a no-brainer! Thanks to whomever suggested that in the comments. It smells great in the house. People really liked this. I used cider from the store shelf, and 100% cranberry juice from the frozen can. I think you would want it in on high for 2 hours at least prior to the first cup you want to drink. It allows the spices to bloom a little. Delicious! Thanks!

Loved this! I did it on pork kebobs and I let it go overnight. I thought the flavor was great. It grills just beautifully. Can't wait to actually try it on chicken. Served with AR "Orzo and Tomato Salad with Feta Cheese." Yum!

Loved it. I think it's best to make pasta salads a day ahead. This one held up fine in the fridge overnight. Love the dill and parsley. I thought it was really great. Served with Garlic Lemon grilled skewers.

This was awesome. It's creamy and tangy and sweet with tons of lime flavor. I love lime! I ended up using about 12 small limes to get all the juice. It made more than enough filling for the shell, so maybe next time I can get a bigger shell. The leftovers were awesome as a dip with graham crackers though!

This was relly great. The tomatillo sauce was much better than expected. I added cilantro to it and skipped the step of cooking it down with beef broth-it tasted lovely and fresh to me; also I was in a hurry. I used skirt steak, and we grilled it. It was annoying to cut up but I used kitchen shears. It took longer than expected. Thanks for a lovely recipe.

This was awesome. I did use it on pork instead of chicken but I did read that Jamaican Jerk is traditionally made with goat or pork rather than chicken anyway. Upon grilling, it takes on a just lovely aroma. We topped it with the Hot Banana Salsa from the website. I liked it--it was fresh and healthy and aromatic. My husband added some hickory chips while grilling. I don't know how much of a difference that really makes. It was yummy.

I made this as a topping for some Jamaican Jerk pork skewers that we grilled. It was quite interesting! Two changes only: I used a jalapeno instead, and I used roasted red peppers (in a jar) because I forgot the red bell pepper at the store. People seemed to enjoy it. A fine dice is very important for this salsa. I also recommend adding the bananas and cilantro just before serving, as things tend to get a bit soupy from the acidic lime juice. Thanks for something new and fresh and different.

Very popular with my family. Having made this a few times, there are only some small variations that I make. More black pepper required. I use more bacon and I think that garbanzo beans should be replaced by something softer, like maybe butter beans. I really enjoy the different look and texture of the various beans however. I bake the bacon on a foil-lined cookie sheet @ 375 for about 25 minutes or until crispy. Then I set it aside to drain on paper towels and chop it when cool. I use a small amount of the bacon grease to sautee onion and garlic. I have also done the bacon step a day ahead of time and it made the process a little more streamlined. These are well suited for the slow cooker also. About 3 hrs on high should do it!

Awesome! Made 24 biggish rolls. I used bread flour. They had a lovely texture and fragrance. I had them on cookie sheets and next time I will rotate the top and bottom half way through cooking for more even coloring. I also put an egg wash on just before baking, which made them glossy and lovely.

Everyone else on allrecipes loves it, but I am still searching for the perfect roast chicken technique. It was just okay.

Maybe add chocolate chips next time!! That is all I can say...they are awesome.

Everyone loved this. It was gone by the time we left on Christmas Eve. It was a little sweet for my taste, but it's a crowd pleaser. I used French Vanilla Cool Whip, real whipping cream, toffee bits and caramel. For the chocolate curls, I used mini hershey's bars, a little bit warmer than room temp and shaved the curls off with the carrot peeler. Gorgeous!!! Thanks, this was fun to make. Less annoying than baking myriads of cookies.

This is great. The avocado doesn't brown if you add extra lime juice and sandwich it between the other layers! It's better if it sits overnight! I thought the bean layer was way too thick. Too many beans! I will cut back in the future! Otherwise a great dip that feeds a crowd! Thanks!

Pretty good. I used butter instead of margarine. I doubled the recipe, but took it a little easy on the spices, and did not double them (except cinnamon). More like one-and-a-halved them. I thought that would be far too many cloves and nutmeg too. Those spices can really be punchy in too great of quantities. I used the Decorator Frosting from allrecipes for these. A great combo. Oh yeah, and they smell really good while baking!!

If you want a frosting that does not contain raw eggs (ie, royal icing), but still hardens so that you can stack them atop one another, this is the right one. According to the Joy of Cooking, you can safely store icing like this (with milk & butter) at room temp for four days, and two weeks in the fridge. Good to know. I did this recipe 1.5x, and it made a good bit of icing. It is a pretty stiff frosting, not soft like cake frosting. It seemed to take various colors well. It took me a TON of green food coloring to make a tint close to "Christmas Tree Green."

The most important element of pumpkin seeds is getting the pumpkin seeds dry enough. I liked the result of the 300 degrees for 45 min better than the 225 for an hour and a half that I tried last time I made these. Thanks!

I have made this a few times now. Here is what I did with it lately that makes it a great, easy dinner. 1. Make 1.5x more of the wet dressing. 2. Chop up some big chunks of: red bell pepper, sweet onion, mushrooms, two zuchinnis. Toss to coat with a few TBSPS of the wet dressing. 3. Pound the chicken breasts and roll them. Secure with toothpicks and drape with bacon. Roll them around in the wet dressing to coat. 4. Line a biggish pan with foil. Arrange the chicken breasts and pour all the veggies in between. 5. Let it sit in the fridge for about 4 hours. 6. Make a foil tent. 7. Bake covered @ 375 for the first 25 minutes, uncover for the last 20 minutes (or until chicken is done and veggies are fork tender). About 45-50 minutes. This is yummy. You could probably roll up some nice goat cheese in the chicken if you are cheesy. But it is a pretty good dish. I always add a little extra garlic and a little extra worcestershire and a coupla pinches of sugar to the dressing because I like to tweak things.

These are awesome. I have made them twice now. The sauce is very good. Changes that improve the kabob experience: 1. Double the marinade and marinate the vegetables also 2. Make the skewers vegetable-only and meat-only. This helps with safe and even grilling. 3. I think that the marinade is still good if you reduce some of the oil (too greasy) and replace that liquid with rice vinegar. This is a great keeper, though! They smell and look delicious, and they reheat beautifully. I use chunk pineapple in the can (though I am sure fresh would be yummier), tomatoes, red onion, bell pepper, and portabella. Everyone enjoyed on rice. Thanks!

It's pretty good! I used Nestle's Chocolatier baking bar (I think that's what it's called!!). I do wish it was a little puffier, but maybe I will whip my eggs a little longer to get a taller cake. Mine was very, very good. Served with whip cream with cointreau added and strawberries! yum.

pretty good. i added a little extra liquid, garlic and some terriyaki with the soy.