I really liked the flavor of the recipe. I like all the ingredients, too. It's just that this preparation didn't work well for me, and the final dish was so greasy that I really didn't care for it, although the flavors are theoretically good, they are bogged down in the icky buttery sheen. However, my husband liked it.

So far, I have made this twice and it is quite good. The second time, I realized that I only had Ranch Free, rather than regular Ranch dressing, and it still worked fine, though the consistency of the marinade was slightly different. This marinade is a little different, but extremely savory and yummy, even for picky eaters. Thanks!

This is a good summery dessert. It is very fresh-tasting and seems light, although a glance at the ingredients will reveal that impression to be misleading. The cake was great and people enjoyed it, but there was one thing that bothered me a bit, which was the color of the cake. It screams YELLOW. I wish there was a way to reduce that fakey bright yellow. Maybe use a pudding rather than a gelatin, as another reviewer said that worked fine. Here are the changes I made based on other reviews: 1. Omitted water from glaze 2. Used a bundt pan 3. Reduced baking time by 4ish minutes 4. Poked holes in the top to allow glaze to penetrate. 5. Added the zest of 1 lemon & 1 tsp. pure vanilla to the icing. Other than that, texture, recipe-ease and taste were all 5 of 5 stars. Thanks!

These are the best. I made a trio of cookies for the soccer team (for the boys of the family I nanny for), and they were instantly reduced to crumbs after the game. I used butter-flavor Crisco for these. I thought these were just great. They smell wonderful as they are baking. And they are just the right texture. A winner!

What can I say? These are literally the best brownies ever. I prefer to use a nonstick metal pan rather than a pyrex glass pan, as they metal seems to bring out the texture I prefer for this recipe. Another awesome time-saver is that you don't have to wait for these to cool to ice them. I just LOVE that. I am always impatient about icing, and I have often not waited long enough with bad result. So thanks for this awesome recipe!!

Thanks for this awesome recipe. So far, I have made it twice. The first time was for Mother's Day. The wet rub is fabulous and came out wonderfully. The really great thing about this recipe is the fool-proof grilling directions. Follow them precisely and you will not be disappointed. If you need additional help with prepping your tenderloin, the Joy of Cooking has great detailed instructions. Also, if you are using a tenderloin in the 3.5LB range, you can half the recipe for the wet rub and there is still plenty. Thanks for the great recipe. It came out perfect and rosy with a yummy, peppery grilled crust on the outside.

I give it 4 stars b/c it was a good start: I wanted to use up about 1.75lb shrimp, so I ended up tripling the spices (except for red pepper) and adding liquid to make it a little more bulky & saucy-some extra for the rice to soak up. I had a bunch of leftover produce to use up, so I made the following additions/changes: 1. Lots of fresh ginger in place of ground 2. Handful of fresh chopped parsley tossed in (leftover) 3. 1c. "V8 Hot & Spicy" plus cornstarch to make it really saucy. 4. 2T white wine (leftover) 5. Green onions in place of yellow onion (adds color & visual interest). 6. Baby carrots sliced lengthwise very thin (leftover) 7. 1 Roma tomato, diced (also a leftover). Okay--so, I'm not sure if it's still the same recipe. But I loved the idea. I served it over jasmine rice and it was very pretty and yummy. Thank you for the great recipe!

Love them! These might be favorite cookies. I love fall spice smells. Turbinado sugar is good for rolling them, rather than regular white sugar. Don't overbake these. I prefer them a little chewy rather than crispy. But they will get very crispy if you overbake.

Definitely a keeper! There are millions of marinades, why choose this one? Because it has the right ratios of everything. I did add the 2T of brown sugar (as recommended by another reviewer). This is a great "first grill of spring" item! Thanks!

This sounded really good, and the sauce was flavored well, but only because I used a yummy bbq sauce(not ketchup!) and beefed it up with a splash of vinegar & dry mustard. I used Heineken. I used thick cut pork chops, browned them in a dutch oven first, and then made the sauce in the browning pan, then cooked chops in pan...sounds like it would work out okay, but for me, it wasn't my fave. The sauce didn't penetrate the meat. I prefer a different preparation of chops and I would use the sauce again, but maybe for a pulled pork or something. Not the best.

Very delicious recipe. My husband loved it. I followed other reviewers suggestions--and added cauliflower, which was great. I also cooked the chicken with onion. The only disagreement I have is with the 1.5 cups of heavy cream! You do NOT need that much. I used about 3/4 cup, and I doubled the recipe. So, that's my two cents. Otherwise it is fabulous and I will definitely make again! Thank You!

This was such a wonderful recipe! The glaze was perfect, the whole process went beautifully. I added some fresh rosemary (just a few sprigs) and following previous reviews, I also used balsamic vinegar & inserted garlic slivers. I served with rice and veggies. Very delicious. Thanks!

We loved this soup, which is easy & fulfilled all our expectations of cheesy potatoe-y goodness. And I am an Idaho girl, so I love potatoes ! Don't skip the puree step. Recommend thick-cut, butcher bacon and a can of corn, too. Thanks for the great recipe

This recipe was okay. The pork was greasier than I expected. The potatoes and boiler onions came out very yummy and savory. I made bbq pork melted sandwiches with the leftover pork: definitely recommended: saute some onions & a good bbq sauce: pile onto hearty bread & melt stovetop for a superyummy sandwich. The recipe calls for too much liquid in my opinion, yet it was very moist and flavorful. Eye appeal? Not so much. Savory & hot & melty? Definitely. All around? Pretty Good.

This was a flavorful, satisfying easy to make meal. I used boneless skinless whole chicken breasts. I take them out and shred them at the end. I add the sausage about 45 minutes before serving: I heat the sliced sausage pieces on a dry skillet for 5-7 minutes before adding to the pot. I also recommend serving the rice separately. I use sweet onion instead of green. Cajun seasoning and cayenne pepper are good for this one.

I had a pot of rosemary growing outside, so I tried to find a way to use it up and am very delighted with this recipe! The first day it was delicious with roast chicken and then it made awesome paninis the next day with fresh tomato, ham & mozzarella! yum! Thanks! There was no better way to enjoy rosemary!

This is the perfect lasagna. It makes a big, hearty, meaty, savory dish! It is rather time-consuming, but worth it. We froze the leftovers for future lunches. I added more herbs than the recipe called for, and I also used a full LB of sausage. I substituted a four cheese blend for the grated parm, which was a good choice as well. I always mix dried parsley into the cottage cheese mixture and large amounts of garlic powder ( this is just my preference). Definitely recommended. Thanks for the recipe!