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.

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.

I have been trying to clean out my freezer, and when I noted I had some leftover rotisserie chicken and a loaf of frozen bread dough, I started thinking about what I could do with it. This recipe pretty much filled the bill and I had all the other necessary ingredients. I thought the calzones were pretty good and my husband enjoyed them.

The horseradish gave a surprising lift to the omelet. You have to exercise good judgement in deciding how much to add, depending on how much you like horseradish and how strong your horseradish is. I used a slightly different blend of herbs, but I think there's plenty of room to be creative with it. It was a nice change, and we had them for dinner with pita crisps.

Decadent! Five people were rolling their eyes around in their heads as they ate this. Very rich and chocolatey, and easy to prepare. With strawberries on top it makes a beautiful presentation.

This was really good. I made it as stated, but would make some changes for next time. I would consider making more sauce since I served it over noodles. I'd leave out the salt since it was a little too salty for me. I'd put in about a teaspoon of ginger and an additional tablespoon of brown sugar. By doing that I think it would be just about perfect!

I have never eaten tostones, or plantains in any way, and just wanted the experience. They are easy to make and appear to have turned out the way they're supposed to. I have to agree with other reviewers that there isn't much taste, but the crunch is nice.

Pretty good, and certainly a colorful dish.

I liked the flavor of this, but I found myself wishing the sauce was a little thicker. I served it over brown rice and would have liked it more if it had clung some to the rice. Nevertheless, it's a good dish, and easy to prepare.

My dough was really soft, even after I added some additional flour, so instead of rolling it out and cutting it, I just dropped blobs of it on the griddle. I found my heat needed to be medium high in order to get them to brown properly. Nevertheless, I enjoyed them with some butter and jam. I'm not sure I would make them regularly, but they were a nice St. Patrick's Day treat.

This is a pretty good basic ground beef dinner. I had planned to use peas as suggested, but found I didn't have enough and had to add mixed vegetables, and that was fine. I would have liked the oregano flavor to be stronger. I didn't have refrigerator biscuits and made mine from scratch, adding the cheese halfway through the baking.