What a nice change from rice or potatoes as a side dish! Other than cutting the butter down to 1 tbsp. I made it as the recipe states, and it's delicious. Definitely a make-again.

I've never made Harvard Beets before, just heated them out of a jar. These are very easy to make and taste great. I would suggest two tablespoons of corn starch to make the sauce thicker so it clings to the beets. I cut the sugar back to 1/2 cup because I like some zing to my Harvard Beets. These are a really good change from "ordinary" vegetables.

I don't usually review recipes I've made significant changes to, but I had Italian turkey sausage on hand and used it in this dish. I thought the outcome was delicious and I would make it again.

I had every intention of using both crawfish and shrimp, but peeled crawfish tails were $12.99/lb. so I went with just shrimp. I think the roux needs to go darker than peanut butter color because the finished product was too light. I also used my common sense and cut back a bit on the cayenne & hot sauce, and the result was just hot enough for us. While this was good, I have another etouffe recipe I think is better.

This is delicious, and probably the best apple cake I've ever eaten! It's loaded with apple flavor, the cinnamon doesn't overwhelm it, and the walnuts provide just the right amount of crunch. A real winner here!!!

While this had good taste, the amount of herbs in it looked like sludge at the bottom of the container, and overall I thought it was too much. Even when poured on a bread plate it still seemed like too many herbs.

This is delicious! The meat was very tender, the gravy turned out beautifully, and the subtle horseradish taste gave an extra boost to plain roast beef. My husband liked it too, and I will make it again.

I don't usually put vegetables in my meat loaf, but I wanted to try a different recipe and had all the necessary ingredients for this. It's an excellent meat loaf! It's packed with flavor and is very moist. My husband said he liked it better than my usual recipe, so it looks like this is going to become my standard.

I made this salad because I had some grapes I wanted to use up. I didn't have quite enough Cheddar, so I put some Swiss in too. I thought it was a really good salad and it was a nice mix of flavors and textures. My only complaint was that even in the relatively short time I chilled it, the dressing pretty much got sucked up by the pasta.

Sinfully rich and delicious! I don't know why I waited so long to make these.

As written I think this is too sweet, but I would make it again and cut back some on the sugar. The only change I made was to put a few shots of hot sauce into it to counteract some of the sweetness. I cooked it on low for about 7 hours. It's a good dish, and I'll make it again. It would be good to take to a pot luck.

This is a very good dish, but I believe it would be better by making the medallions thinner and at least doubling the sauce. If you reduce the amount that's called for, there is very little left for on the pork, let alone for putting some over rice or a similar accompaniment. I also needed additional time to cook the pork than stated. Nevertheless, it's a good dish that's not very time consuming.

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.

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.

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 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.

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.