I was a little afraid of cream cheese in scrambled eggs, but I really liked the final product. The eggs had just enough curry flavor and overall were very good. I served them with herb twists.

I had expected more depth of flavor than this delivered. Perhaps it was too much water in proportion to the other ingredients.

Fantastic recipe! Not only do these taste good and have a nice texture, they're easy and quick to make, and they're beautiful to look at. I'll definitely be making these again!

My sister-in-law used to make this, but it's been years since I've eaten it and I just wanted to try it again. It's a light dessert with a good combination of textures and flavors. The dessert can be easily changed with different toppings, and it's a pretty dessert. I only had one can of cherry pie filling, and I would recommend using more since the distribution of cherries was a little sparse.

My intuition told me this would never make a tender roast, but because of the many excellent reviews, I went ahead and used chuck roast. My intuition was right; the meat was tough. But on the plus side, the crust was good, the roast smelled wonderful as it cooked, and the horseradish sauce is really good. The sauce is a keeper, and much easier to make than another recipe I have. If I ever make this again I would definitely use a more tender cut of meat. To make the leftovers edible, I put the remainder in a Dutch oven with some wine and braised it for another hour. The result was very tender.

I had six leftover egg yolks that I didn't want to waste, so I decided to try this. I've never heard of Portugese Custard Tarts before, but they looked good. I didn't have a vanilla bean and substituted two tsp. of vanilla extract, but I immediately saw the wisdom of using the vanilla bean when I saw the extract made the milk & sugar mixture turn tan. It wasn't as noticeable after I added the egg yolks, but I think the finished custard would have been a brighter yellow if I hadn't used the extract. I didn't find it a problem to put the puff pastry into the muffin tins, as some have said. I just cut the sheet into 12 pieces, which happened to be slightly rectangular in shape, and I just pulled them a bit to make them square and they tucked into the muffin tins with no problem. I had no problem with them sticking, either. I like the contrast of the creamy filling and the crisp puff pastry. The tarts are very sweet, maybe almost too sweet, but having never tasted them before, maybe that's just the way they're supposed to be.

I wanted something sweet and had limited ingredients available, but everything I needed to make these. They're very easy to make and result in a very good bar. I took the advice to reserve less for topping and use more in the base. I also used more preserves than it calls for. I wanted to know the preserves were there, not just get a hint of them. I used strawberry because it was all I had enough of, and I used pecans because they were what I had. I would make these again if I wanted a good cookie in a hurry.

Because other reviewers had suggested adding root beer concentrate or extract, I planned to do that. However, as I was making the cake I discovered mine had dried up. I made the cake as the recipe states, but decided to alter the frosting. I used Cool Whipped Frosting and prepared it as directed. However, I took about 1/3 of the frosting and added 2 tsp. of root beer extract that I'd gone out and bought. I spread this evenly over the cake then topped it with the remainder of the frosting. This added the more intense root beer flavor that the cake needed, while still keeping the white "float" concept of the frosting, and the brown layer between the cake and white frosting looked nice. It worked so well I think I would do it the same way if I made the cake again. Nine people ate and loved the cake.

I used this on Root Beer Cake II and it worked well on it. I did use slightly less than the called for amount of milk, to make it a little more firm. I probably wouldn't use it on a "regular" cake, but it was good for this particular cake.

These were only okay. I probably wouldn't make them again.

I'm thoroughly sick of regular corn because it's my husband's favorite vegetable, so I thought I'd try this since I love curry. One thing I did do differently was use the kernels I cut from an ear of fresh corn. I'm not sure I got the proportions of the other ingredients exactly right, but I did like the finished product and would make it again.

I've never eaten rhubarb before, but now I'm a believer! This was one of the best pies I've ever made or eaten. I allowed the fruit to come to room temperature before filling the pie since I was afraid the rhubarb wouldn't soften in the baking time, and that worked out fine. Some reviewers said they don't put all the accumulated liquid in the pie, just the fruit, but the thickening agent and a lot of the flavor are in that liquid. I put it all into the pie and had no problem with it being runny. I loved the crunchiness of the sugar topping on the crust and would like to try that on other pies. We ate it plain, but it would be out of this world with a scoop of vanilla ice cream. Give this a try if you've never eaten rhubarb and I'm sure you'll find you love it as I did.

Its been years since I made crepes and I was very pleased with how these turned out. I made a filling of fresh bing cherries and almond and rum extracts, and topped the crepes with whipped cream and toasted almonds. I have some crepes left over and am looking forward to trying them with different fillings.

I love the crunch combined with airiness of meringues and I wanted to try a different recipe. These turned out well but I thought they were a little too sweet with the toffee chips in them. A bit less sugar in the egg whites would probably be better. They took longer than the suggested time to get crisp throughout. Nevertheless, I'm having a hard time restraining myself from continuing to eat these!

I expected more flavor than these delivered. I think there is potential, but to my taste they were lacking as this is written. More rosemary, more garlic, and perhaps a splash of white wine, and a little sprinkling of salt when they're finished. I will say though that the scallops were perfectly cooked.

In spite of the fact that I didn't add any salt, this tasted very salty to me. The Worcestershire sauce? It was okay, and I liked dipping some good bread into the sauce, but I don't think I'd make it again.

I was very anxious to make this because of the unusual combination of ingredients, and I was a little disappointed in it. I thought the banana flavor overpowered everything else, and when you took a bite of everything together you couldn't even taste the ginger in the crust, and the toffee was more a texture than a taste. By itself I loved the crust, and would like to try it with something else. I put the can of condensed milk on its side while simmering it and avoided the noise some have mentioned. Although the condensed milk had a gelatinous quality when I opened it, after I put it in a bowl and beat it with a spoon it became smooth and easily spreadable. I would recommend using only 1 cup of heavy cream. I had a little less than 2 cups and thought it was way too much. The people I served it to loved it, but this is South Alabama where banana pudding reigns, so I guess the banana flavor wasn't too much for them!

What a delicious dinner! To make flattening the pork slices go faster, I put several on a cutting board, put another cutting board on top, and pressed down. Voila! I also used a mandolin to slice the zucchini & onion; anything to save time. I used Italian breadcrumbs, and I topped the zucchini mixture with some Parmesan cheese, but otherwise made this as directed. It's quick, easy, and tastes great!

Very delicious, and very easy. I used butter instead of margarine, and slightly less dill since I only had dried.

This is a wonderfully light and refreshing dessert. I made a mess of it trying to serve it and I'm glad it wasn't for company. Baked meringue is very fragile and I had a heck of a time getting a slice out in one piece. So for presentation, unless you're a whiz at cutting meringe, I'd only give it a 3, but the taste is definitely 5-star. The lemon is delightfully tart and is balanced by the sweetness of the meringue crust. I see no need to sweeten the whipped cream as it seems the dessert is sweet enough without it. I was concerned about the relatively small amount of lemon curd compared to the other ingredients, but the intense flavor carries through even though the amount is small. This is a wonderful alternative to lemon meringue pie. 4/12/09--I shaped individual crusts on parchment on a cookie sheet. This worked well and I didn't have the mess trying to cut it that I had when it was a whole pie.