This bread is wonderful, even without the spread on it. The taste of the sweet potatoes comes through even with the spices. I highly recommend it.

Because microwaves vary so much, I would recommend giving these a second shot if they don't turn out exactly right on the first try. I think at 9 minutes mine were a little overdone, and the mixture was a little too stiff when I spooned it out. Nevertheless, I'm astonished at how easy it was to turn out great tasting pralines in a matter of minutes, and I will make these again. I couldn't bring myself to use margarine and substituted butter.

I really liked this dish. I left out the jalapenos because I knew it would be too spicy for us with them. I found the curry to be enough hotness for us. To make cooking quicker, I used a mandolin to thinly slice both the carrots and zucchini. I also subbed 1/2 a yellow onion for the green onion since I didn't have any. It was easy and made for a fairly quick dinner.

We really liked this and I would make it again. I used smoked sausage and because that's already cooked it cuts down on the prep time. The only change I would make next time would be to make more sauce. I served it over rice.

I really liked these. The flavor is subtle, but good. The dough was sticky and I was able to form it into a log only by putting blobs of dough on the cookie sheet and smoothing it into log shape with wet fingers. I took another reviewers suggestion and used the leftover egg yolk to brush on the logs before baking. It probably isn't necessary, but it keeps you from wasting the yolks. You MUST use a serrated knife to slice the logs. I had no trouble with mine cracking apart. The finished biscotti are very crisp, but I wouldn't call them hard. I baked them the second time for 5 minutes on one side, turned them, and baked for 4 minutes on the other.

I loved this soup. It's spicy but not too spicy, cheesy but not too cheesy. It's not a thick soup, but the cheese flavor is there nonetheless. Definitely a make-again recipe.

I could see that this would be a great recipe if you're serving a large number of people. The taste is good, but for only a few I don't think it's worth the effort. Make sure to grease the pan really well because the pancakes tend to stick. I wonder if it would be better to brown bulk sausage and just sprinkle it over the top. Serving pieces would not have to be so precisely cut that way. I had considered making this for dinner, and didn't my husband make the comment, "This would be good for dinner."

I made this for a church picnic and thought it was great. I love the unusual combination of the lime juice and cumin. Some reviewers suggested using other beans, so I used one can of black beans and one of pinto beans, mainly to give the salad even more color. It's not only easy and delicious, it's very colorful and pretty to look at as well. I'm sure I'll make it again.

I have never made fried green tomatoes before and was pleased that these turned out very well. They're a little messy when applying the coatings, but the coating stayed on really well and I liked the crunch of the cornmeal. My only complaint is that they were a little bland compared to ones I've had in restaurants, and I would add more pepper next time.

Rebecca, kudos to your grandmother for creating such a great apple pie recipe. The sweetness of the syrup does not overpower the strong apple taste, just makes it even better. This is a winner!

This is a beautiful bread. It has a great taste, texture and crust. It takes a long time from start to finish, but the actual time working with it is not that long. I never made a braided bread before and was pleased that it's not that hard to do. I halved the recipe but still got an enormous loaf. This is a winner.

It was okay--it wasn't great, it wasn't bad. I thought the lemon was a little strong, although I liked the balsamic vinegar flavor. Many who rated this highly have added ingredients to the recipe as it's written, and perhaps it needs them to make it better.

These had a wonderful taste, but they simply fell apart for me. I used about a cup of Granny Smith apples, and used maybe half the amount of cinnamon/sugar topping. They were nice and appley tasting, and sweet but not overly sweet. I used butter, not margarine, which added more richness to the flavor.

This was the first time I used fresh cilantro and I discovered I'm one of those who don't care for it. Since that's a problem with my taste and not the recipe, I'm still giving it 5 stars because other than the cilantro, it was excellent. Lots of flavor, a little zip, and it's a very pleasant summer dish. I served it on a bed of baby greens.

Delicious! One of the best things I've made in a while. I used regular tomatoes because I wanted to make sure there was enough juice. In a pinch, you could easily use canned diced tomatoes. It's a definite make-again.

There are a lot of flavors going on in this. I think it would have been better without the lemon and with more curry powder. I could barely taste it. Good for a low cal, low fat dish, though.

I have to say that this was only okay. When I first mixed it, it was too dry, so I made a second batch of the dressing and added it. The salad was still too dry. The flavor was okay, especially if you like dill, but I think it could have used something. My husband put some worcestershire sauce in it and said that helped. :-)

I was surprised that these were bland. I added fresh basil and some fresh-grated Parmesan inside, I used roasted garlic bread, and I put sliced tomato in half of the sandwiches, but still they needed something to give them more flavor. I thought they would be great, but they were disappointing.

I needed a dessert to take to a church dinner and didn't want to have to go out to the store for anything. This fit the bill, and I'm so glad I tried it. Nice and chocolatey, and nice and gooey, with easy one-dish preparation as well. The only problem with taking it to a church dinner is that I heard several comments that it wasn't cooked. Maybe better to serve to a smaller group where you can explain what it is.

A very nice and refreshing summer dessert that's pretty as well. I also froze the cake before slicing and softened the sherbet for easier spreading. I had quart containers of sherbet and think I probably got more than a pint of each on the layers--maybe too much. Take the cake out of the freezer for about 15 minutes before serving for easier cutting. It also has more flavor when not solidly frozen.