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.

Too salty! Probably would be better with garlic powder instead of garlic salt. I didn't have chervil and subbed some Italian seasoning. Other than the saltiness, the flavor was good.

Be sure to use lots of salt, pepper and Parmesan, otherwise this is very bland. A whole tomato is probably too much, because that's really all I could taste. A disappointment, since it sounds good and looks pretty.

A huge hit with everyone who tasted it. Any combination of fruits should work. A food chopper is almost a necessity. I highly recommend this.

Easy to prepare, and a nice summertime dessert. I thought the strawberry flavor could have been stronger, but no one else seemed to mind. I found some individual star shaped cups that made for a nice presentation. After I filled the cups I thought they needed a garnish and used some frozen blueberries I had on hand. I would suggest taking the desserts out of the freezer at least 10 minutes before serving. I didn't do that, and my guests were kind of hacking away at it.

Everyone seemed to like these. I think if I were to make them again I'd add another small can of crushed pineapple for a stronger pineapple flavor. I liked biting into the little chunks of frozen pineapple. For 18 sandwiches, the filling is more like 3/4" thick. I would suggest going with the thicker filling rather than making more sandwiches with the recommended amount of filling. One taster suggested rolling the edges in coconut or toasted coconut for a more tropical flavor. They are a little time consuming to fill, but if you're not going to eat them all at once, it's probably worth it to have a stock of them in your freezer ready to eat.

Loved them! I had to use regular pesto and could only get onion pitas--bad day at the grocery store. We ate these for dinner and agreed they're a definite make again. There's room for a lot of experimentation, too. If you turn the pitas upside down, it makes a little bowl that helps to keep all the toppings in. Makes the crust crispy, too.

I like the chocolate/orange combination and decided to try these. I spooned half of each kind of dough into a 1" scoop in an attempt to keep the colors separate, and that turned out pretty well. The taste was good, but not outstanding. I thought the finished cookies looked like they needed some kind of embellishment to give them some pizzaz, but I didn't know what--powdered sugar? Icing? Sprinkles? A dip in chocolate? In spite of being two-colored, they looked kind of boring on a plate.

Not very good. I added some basil for more flavor, but it didn't seem to help. And I love feta--so I don't know why it didn't appeal to me.

I was very disappointed in this cake after all the glowing reviews. I'd give it a 5 for presentation, but only a 2 for taste. As others have experienced, the cake took only 35 minutes to bake. It looked beautiful coming out of the oven, then the top fell. I hated wasting a cup of the milk mixture. (Try it in coffee or tea!) The cake was not "moist" but "soggy", and once cut a puddle of milk formed on the bottom of the plate. I also thought there was too much whipped cream for the icing. The taste just didn't really appeal to me. But garnished with strawberries it really was beautiful! (See my picture).

As I was making this, I wanted to add some broccoli and mushrooms, but resisted and made it as written. Having tasted it, I still think it would be better with a vegetable and some mushrooms in it, and probably more mustard and cheese. It's good, but it could be better. I used a regular size pie plate and crust, and it didn't fill it, so there is room for more ingredients.

A big hit at the pot luck I took it to. There's such a great combination of flavors in this--the sweet/salty that others have mentioned, but also the tang from the cream cheese and the slightly browned butter taste as well. A definite winner!

Ten hours on low is too long, and the rice gets mushy. Other than that, which other reviewers warn about, I thought the taste was just average and bland, and I probably won't make it again without making some serious changes.

It's hard to beat this for a quick and easy meal. Made it as written except we also put a few crumbled tortilla chips on top. Wish I had more for leftovers.

Mine turned out a little runny. It could have been because I didn't have cream of mushroom soup and substituted cream of chicken and some mushrooms. The taste was good, and it's a recipe to keep in mind when you're short on ingredients.

I think these are better for "cute" appeal than taste appeal. They're okay in taste, but their "cute" rating is high. I doubled the recipe and had to put the mixture back in the microwave for about 15 seconds part way through making them, to keep it soft enough to shape. Don't squish the mixture together or you'll lose the rough nest look.

Having read that other reviewers had difficulty with the marshmallow leaking out, I pinched and sealed mine so that NOTHING could get through the dough. Wrong! Some marshmallow seeped out of every one of them, some more than others. (It's not really a problem since you want the inside to be hollow anyway. When I make them again for Easter, I will take the advice of some of the other reviewers and use two pieces of crescent roll for each. The dough actually isn't very thick with one, so I don't think it would be too much. I will also leave out the sugar and just roll the marshmallows in butter then cinnamon. The marshmallows alone would make the rolls sweet enough. Good recipe, and a fun thing to try.

Did I make the same bread others have raved about? I followed the recipe exactly except I substituted butter for margarine in the topping. The bread stuck to the pan, and it appears that most of the "topping" sank to the bottom. It didn't really taste much of cinnamon, and it left an oily feel in my mouth after I ate it. I would NOT make it again.

Very good for a quick and easy curry dish. To shorten the baking time I cut boneless, skinless chicken into strips. If you're going to do that, reduce the amount of water since it has less time to thicken. Some have said the dish was too sweet, and that can be countered by using an imported marmalade, which is usually less sweet than American marmalade.