Wow - beautiful, healthy, tasty! Modifications -- - Substitute juice of 1 lime for vinegar; - Start with 1/2 tsp salt and go up -- 1 tsp salt is too much for almost any recipe - Would probably be fine w/2 tsp olive oil - 1 Tbs was a little too much.

Without non-stick spray or parchment, these may form a rock-hard layer in your pan as mine did. It's odd that something with this much butter would stick, but that is exactly what they did, thus they were useless to take to the event I had planned. Very frustrating, although the upside is that we got to eat them all ourselves, and as posted below they are quite good! So: either use non-stick spray or line the pan with parchment before baking.

This chili was edible but very unremarkable. My husband made it to take to a chili cookoff, and not only did it not win, it was one of only two chilis (out of 27 entries) that were leftover after the event! The only thing we can think of that would have made it better was to use a different beer. He used "Sierra Nevada Pale Ale", which in spite of its name is a fairly hearty brew. Perhaps the chili would be better made with Miller light or similar? After tasting this, I can't help but wonder if some of the prior reviewers were taken in by the "coolness factor" of serving chili made with beer. Let me be the first to tell you -- the coolness factor does not make up for the taste of this stuff. And the nearly 200 people who attended this chili cookoff - and chose not to eat it - are proof of that.

The recipe that comes w/butter flavored Crisco is much better - it produces a light, flaky, lumpy cookie that is beautiful and tasty. These cookies (because of all the butter) will be flat and a little too brown around the edges. These are edible, but they don't look as nice as those made w/butter flavored Crisco and they don't taste as good either. Also - what's the point of posting a recipe that's been printed on every bag of Nestle's chips that was ever made?

This recipe leaves out many important pieces of information. For example, you will need to pulse the almond paste with the sugar in your food processor until it is almost granular, or your cookies will have lumps. There is no need to let the cookies stand for 30 minutes before baking - they will just form pools on your cookie sheet. There is no way in the world this cookie dough will go through a cookie press - it's far too thin! Do not try do make these on aluminum foil - they will stick. Best would be to use SilPat - a silicon mat costing about $20. The 25 minute baking time is too long - try 21 minutes. Finally, if you want to make them into sandwich cookies (as is shown in the picture), try bringing 1/2 c. heavy cream to a simmer, pouring it over 5 oz. chocolate, and stirring until smooth. Bring to room temperature or slightly cooler - so the chocolate mixture will solidify - and then spread it between two cookies to make a sandwich. I gave it two stars because w/the above modifications, the ingredients can be made into cookies (albeit not cookies that look like the picture) but the recipe is very sloppily written and I do not recommend it.

Soup was very good although as noted not beautiful - has a green & orange color. Definitely leave out the soy sauce and just add more bouillon or salt if you want it saltier - the soy sauce does not help the color and it cover up the cream and veggie flavors. I served it w/grated sharp cheddar to sprinkle on top - very good this way. Without the soy sauce, it would be 5 stars.

Far too sweet - and I would eat brown sugar straight from the jar. After I made this ice cream, stirred in an equal amount of fresh OJ and refroze. It was better, but still not great. I do not recommend this at all.

A perfectly good soup, but not quite 5 star. The tarragon was too dominant, and although we like a variety of foods with spice, no one in our house was quite sold on this soup.

After making six batches of this recipe in order to perfect it, I would advise the following: 1. Cook to no more than 234 degrees - if if cooks at higher temperatures, it will be very stiff and somewhat grainy. 2. It is very important to let the fudge cool in the pan to no more than 120 degrees, 110 is better. Just leave the candy thermometer in to check this. This cooling process takes at least an hour, so allow extra time. 3. For an even smoother fudge, add 2-4 Tbs of cream as you are beating the fudge. This will make the fudge easier to slice. 4. Beat for at least 3 minutes with a good quality hand mixer. It will not look like it has set up when you put it in the pan, but put the pan in the fridge and a few hours later, it will be set. I don't usually go to this amount of trouble, but the flavor of this recipe is so good, it was worth it - and even with their flaws, eating the trial batches was very tasty.

This was very good as written, although I did not blenderize the second can of beans as described. The recipe is even better when you add 1/2 pound of sliced keilbasa sausage (low fat is fine), sauteed and tossed on top of the soup before serving. Another good addition is a cup of heavy cream stirred in just before serving.