This was pretty good and kind of fun. I did put salt and pepper on the eggs before adding the other toppings. I think I would use cheddar instead of mozzarella if I made it again, simply because I think cheddar goes better with eggs.

Like others, I didn't use the full amount of lemon pepper as it would have been far too much. I just sprinkled the zucchini with what appeared to be a reasonable amount. Neither of us particularly cared for this and I will not make it again.

Very easy to make, with good results. The meat was perfectly cooked and tender. I put all the marinade on the meat when baking it, and it thickened up into a nice sauce to serve with the pork, giving it even more flavor. The only thing I would do differently next time would be to use apple juice rather than the apple juice concentrate if I were going to serve the marinade as a sauce. As it concentrates during the baking, the apple flavor gets almost too strong. But that's a minor point, and overall the recipe gets thumbs up.

This recipe simply doesn't work as written. I reduced the heat to melt the brown sugar, but it immediately clumped when I added the water. By adding a bit more water, beating the clumps with the back of a spoon to break them apart, and slowly heating the mixture on low heat, I was able to dissolve the clumps. We both found the taste to be disappointing since it tasted only of strong brown sugar. The sauce was very sticky and unappealing, and the taste of the French toast itself was nothing special. When I can't finish something I've made I have to give it one star.

I used regular potatoes and onion since that's what I had, and I also used fresh herbs. We both liked these as a nice change from ordinary herb roasted potatoes, and I will probably make them again.

I've made biscotti before and understand that they are not sweet like a cookie, nevertheless there was hardly any sweetness to these biscotti, The spice and molasses flavors were good. The recipe says it will make a stiff dough. Well that's an understatement. I was afraid it was going to burn out my Kitchen Aid mixer and finished trying to get the dough together by hand. I think there's far too much flour for the amount of liquid. In addition, the whole wheat flour gave the finished biscotti the consistency of sawdust.

I was disappointed these didn't have as much lime flavor as I was hoping for. I also thought they were a little dry even though I put some pineapple chunks on the skewers with the chicken.

Wow! Was this ever good! I scaled it way back because it was just lunch for me, so I may not have gotten the proportions exactly right but they were close. I used a piece of real bacon and onion powder since I didn't have red onion. Ate it in a pita, and finished wishing I had more. Yum!

Wow, these were really good! I only made enough for two of us, and I rehydrated dried minced onion instead of using fresh. They needed about 12 minutes to heat through and melt the cheese. I can definitely see making these ahead of time when you want to feed a number of people at once. Very convenient.

This is a fantastic salad as well as a beautiful one. I made it as written except I didn't have any sesame seeds. The blend of tastes and textures is wonderful. By adding other things such as chicken, nuts or cheese it can be made into an entree salad. Great stuff, and I can't wait to serve it to guests.

This is a very good bread pudding and I made it exactly as written. I used bread I made using the Fabulous French Loaves recipe. The texture was just right--moist but not runny, and a little crisp on the top and sides. I loved the sauce and I think the sharpness of the whiskey provides a nice contrast to the sweetness of the bread pudding. The sauce takes it from being a good bread pudding to being an excellent one. Only thing of note was that I had to bake it for an hour before it was set.

I can't believe I actually ate this. We were talking about it and I couldn't resist trying it. It was okay, but I think the bottom line is that I don't like grilled peanut butter sandwiches whether they have chocolate, jelly or bananas in them.

The addition of some Parmesan cheese on top takes this from okay to really good. I love that it's a tasty dish than can be made in a very short time. Will definitely make again.

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.

This was the first time I ever made corned beef. The flavor was great and the meat was very tender. I only made one brisket because there were only two of us, and I got a lot of mileage out of it. The first night I made potatoes, cabbage and carrots in the broth and served it with the hot corned beef. I wasn't crazy about the vegetables done this way. The next night I made corned beef hash with poached eggs on top and it was excellent. Finally, we finished up with sandwiches of corned beef, cole slaw and Russian dressing on rye. I did them panini style and they were SO good. I'm getting hungry for them again as I write this.

I only ever made butter once before, years ago in my blender, just to see if I could do it. This time I used my Kitchen Aid mixer. Either way, it's a lot easier than shaking or churning. The butter turned out great. Now I just have to remember to make it more often to go on homemade breads.

I doubled the recipe and made a traditional loaf and the loaf shape described here. The bread has an unusual taste because of the anise seed and is kind of like eating soft pizzelles. I think I would add more raisins next time to better balance the anise taste. The crust is chewy without being crisp and is very nice. It's definitely an out of the ordinary bread. I served it with homemade butter.

As others have suggested, I used more cheese and cut down on the sugar. The texture of the bread was nice, but I didn't care for the taste at all. The flavor of the cheese didn't stand up to the taste of the dough, and the dough wasn't particularly good.

I made this cake for a bake sale, so I was only able to taste the filling and some crumbs, but from my sampling it seemed as if it would be very good. I found my cake took significantly less time to bake than the recommended time and I'm glad I was keeping a close watch on it. I suggest making sure you stir your lemon pie filling well before trying to fold it into the whipped cream, otherwise you'll have some lumps. I used Jello lemon pudding and pie filling that I enhanced with additional lemon juice and zest and it was fairly stiff when set, so I did have a few lumps in the whipped cream mixture. I garnished the top with some strips of lemon zest. The cake sold for $20 at the bake sale.

These are the best salmon burgers I've ever eaten, and I used canned salmon. I can only imagine how good they'd be with fresh salmon. I also pan fried them, and I know they'd be better on the grill. Nevertheless, they have a lot of great flavor, and I loved the crisp outside. They are my new salmon patty recipe.