This is FABULOUS!!!!! Seriously, I can't praise it enough!! I am a budding pastry chef and made this as a special when the head pastry chef was out of town. The one and only thing I changed was I subbed pecans for the walnuts (I think they have a nicer flavor), but otherwise made the tart to the letter, and it was PERFECT!!!! I used our restaurant's all-purpose shortbread recipe for the crust, and I brushed the crust with egg whites before baking, and it couldn't have been simpler or turned out any better! I got rave reviews from the guests, the sous chef, all the servers, and the boss/executive chef. This is on my stand-by dessert specials list!! Put it this way.... If I can proudly serve this as a special at a high-end restaurant, then you know its a winner!!

We really like this, but have made some minor changes. Instead of raisins, we use Craisins (dried cranberries). Also, after the second batch, we decided to omit the bacon. Matbe its because we used turkey bacon, but we really prefer the flavor without. Its very easy and yummy though, and great alongside a turkey burger recipe I found on this site (Actually Delicious Turkey Burgers).

While this was very good, I didn't find it as impressive as I had hoped. It needed something... Its super easy and is good though, and my family really liked it, so I will keep it, but will be modifying it next time.

I ran this as a special at the restaurant where I work and it was a big seller! I didn't use the raspberry sauce because it turned out too tart and I didn't want it too bleed into the mousse, but the mousse was fantastic!! My one and only complaint is that I think the texture could have been a little better, but overall a really good, really EASY dessert!

I don't know what happened with this recipe, but it didn't turn out for me AT ALL! I am training as a pastry chef and the head pastry chef left this recipe for me. It is the only recipe to date that has been a total disaster. The servers wouldn't serve it - they wouldn't even EAT it!! It looked bad, had a horrible texture, and when I tasted it, it was really bland. I honestly don't know what happened - based on the other reviews it was probably human error - but I don't plan to try this one again.

I am not sure whether my review should even really count, since I made a number of changes. I didn't have tomatillos, so my sauce turned out really, really runny...not like a cream sauce at all. However, I was able to salvage it by mixing it with sour cream - roughly equal parts sauce and sour cream. It was fabulous and spread really nicely on the enchiladas at the end! I also used whole wheat flour tortillas and subbed frozen prawns for the salad shrimp...they just sounded better, and were what I had on hand. And with the spinach and shrimp I added in some diced bell pepper and 2 fresh tomatoes. I don't think the pepper helped, but the tomatoes were nice in it. I think some black beans would be a really good addition too, so I may try that next time. I also added a dash of red pepper flakes and some salt and pepper to the filling - it was too blah without it. I also thought the cheese was a little too rich for this dish, so next time I am going to go really light on it, or choose a more mild cheese. All in all though, these were fabulous and my son and husband both requested I make them again. Yum!!

Delicious!! This was such a great Caesar dressing - full of flavor and kick, and tasted SO much better than anything store-bought! Like others, I had no anchovy paste, so I didn't (and wouldn't) use it. I do think the garlic could be scaled back just a tad, but that is probably just my personal preference. I also used less olive oil (about 1 c) because you could taste strong undertones of it, and upped the sour cream to about 5 Tbs. Super yummy and very easy!

These are fabulous!! For someone who just returned to vegetarianism, these are perfect; full of flavor, void of meat. Even my 1 year old loved them, and actually cried when we were out of them and she couldn't have more. I did sub olive oil for the butter and didn't bread in flour, though. The olive oil sub worked well, but not skipping the breading was a bit of a mistake. The first batch into the pan nearly fell apart. The next ones I packed really tightly and they held up, but barely. So to others who are going to make this, it pays to bread them.

I loved this!!! Like others, I didn't use a bottom crust and made it more like a cobbler, but I think it was a bit soupy without the bottom crust, so next time I will probably use one. I also threw in some blueberries, and it was out of this world! I absolutely loved the flavor!! I don't like overly-sweet pies, and the tanginess of this one reminded me of the marionberry pies I grew up on. Mmm mm mmmmmm....soooo good!!!!

These were fabulous!!! They were pretty easy to make, and tasted delicious! The streusel was out of this world! My only very minor complaints are that the streusel stuck to the cupcake wrapper, and my blueberries got really mushy in baking and the muffins got a tad soggy. But nevertheless, these muffins tasted great and didn't last long in my house!

So delicious!!! I took this to a potluck and came home with very little. I realized mid-way through making it that I had no balsamic vinegar, but this still tasted fabulous!! I did add a bit more basil, a lot more parmesan, and about double the olive oil (to compensate for not having the balsamic), and thought the flavor was amazing! And everyone at the party was raving about it, so it was definitely a winner! This is a great fast, easy , and flavorful appetizer....totally what I was looking for!

Everything about this recipe is a winner! I made this for a potluck alongside bruschetta, and everyone was raving about it. When I first got there, someone even commented that it looked like it was a fresh bakery baguette. I made the dough in the bread machine, but otherwise followed the instructions to a T. I love that this recipe has the directions on how to shape the loaf; I have never been able to figure that out on my own. This recipe was so straight-forward, easy, pretty, and delicious!!! Definitely a winner!!

I wasn't as impressed with this as I had hoped. With the tart berries, I don't think sour cream was the best pairing - made it too bitter, in my opinion. And the texture of the filling wasn't that great. Don't get me wrong, it wasn't gross, I just didn't like it as much as I had hoped to.

This was awesome!! I was in the mood for something filling without the meat, and this was perfect! I love that it is full of veggies and not overly-heavy on the beans or spices - a nice change of pace from traditional chili! This one is getting added to the rotation, for sure!! Very yummy! :)

This was alright, but not as good as I'd hoped. Another reviewer suggested adding green onion, and I think that would have helped. I also thought of maybe adding some fresh lime juice (1-2 tsp?). It just needs that "zing." And I thought the canned tomatoes were too mushy to go with all the fresh veggies - fresh would have been much better, in my opinion. I'm not sure I will try this again, but if I do, I am going to modify it a bit and see if that helps. I will say it looked really pretty, though.

This is delicious!! I made it with an Italian cheese blend (its what I had on hand), but I think next time I am going to follow the recipe closer and use just parmesan, meunster, and feta it calls for. The mozzarella in the blend was a bit much for this dish. I also think I may add some fresh basil, I think it would really give this dish the final "oomph." Really, really tasty though, and I am happy I found something we all like with eggplant beyond Eggplant Parmesan. I'm going to play with this a little, but its definitely getting added to the rotation!

I only loosely followed this recipe, but we really enjoyed it. I opted for a "real" tzaziki sauce, and seasoned my turkey with a a Greek seasoning recipe I found here on allrecipes. I did use the suggested fillings listed here though (except I forgot the feta...darn it!), and absolutely love the concept --totally low-fat and flavorful! We will be having it again because it was very tasty.

This made some very flavorful ground turkey pitas, however, I had to add a LOT more garlic powder (didn't have the flakes). I'm thinking next time I will just omit the garlic powder, and add 2 cloves of minced garlic to what I am cooking. I just think fresh would go a lot farther than flakes or powder. All in all though, this is the most authentic seasoning I have tried yet, so kudos to the creator!

I make something very similar to this often. My proportions of ingredients are a bit different, and I add in Italian seasoning. If you want to cut unneccessary trans- and saturated fats, and up the "good" fats (poly- and monounsaturated), then opt for olive or canola oil in place of the veg oil. I love fried chicken, but I hate that its usually so drenched in bad fats, so this is a great alternative.

This really looked tasty, but to me, it ended up tasting like a ranch dressing packet stirred into rice. It had a lot of flavor, but just not the flavor I was looking for at all. Nobody in my family finished their helping.