Great frosting, but I did hold back on the sugar after reading the other reviews - three cups was plenty for the frosted banana bars on this site.

Fantastic recipe! I had to fudge the herbs and spices a bit due to my poorly stocked pantry, but they still turned out great. I also left out the potato and used olive oil instead of canola just because of personal preference. This was a great way to feel like I was totally blowing my diet while still eating fairly nutritious food!

Fantastic bread!! I can't wait to make it again just because there are so many things I want to try it with!

I needed a crust for a friend that can't have gluten, and this worked well. I filled it with a mix of apples, spices, and honey and it tasted good. I marked it down strictly because it didn't hold together as well as I had hoped.

I've never had a Bisquick biscuit recipe fail, but this one was particularly good and has been raved about by the people I served it to. I did leave the salt out of the butter, though I would include it if I were using unsalted. I also found a garlic powder-parsley blend in the spice aisle that worked really well. Great recipe!

I made this exactly as listed with the exception of doubling for 25 people and subbing pecans for cashews (I hate cashews), and it was huge hit at my meeting. In the interest of full discolure, I did have extra dressing, so I might ease off on that next time. I gave it only four stars because it's not one that keeps well as leftovers and I hate to waste.

I made this with the bread recipe and it was a hit with the 27 people I served it to. Definitely a keeper!

These had great flavor, but a fire on the stovetop forced me to bake them in the oven after I already had them ready to fry. They were still okay, but I'll have to try them the right way sometime.

With the alterations I made, this turned out five stars, but I felt the amount of onion was far too much. I used half a sweet onion. I also added half of a wedge of Parmesan and a couple of spoonfuls of ricotta. With the phyllo, I cut the sheets in half, then layered them, buttering each sheet, the inside of the last fold to make it stick better, and both sides when it was completely folded. I got about 40 out of a double batch, but I stuffed them pretty full to use as a side as opposed to appetizers. It went over well at the meeting I served it at - some even took extras back to their employees! I served this as a side to the souvlaki on this site.

I doubled this recipe for a board meeting. I used a full double batch of the marinade on the pork and probably could have used more. I made a single batch to marinate the vegetables separately and it seemed to be about right. Instead of grilling skewers, I baked at 350 for 20 minutes, then broiled for 15, but the butcher cut my meat about three times too big, so this would likely be a bit long for the proper size pieces. I then served it on flatouts with Tzatziki Sauce II from this site, crumbled feta, and chopped romas. It was well-liked, but the meat was dry - I felt this was a combination of not enough marinade and the previously mentioned size problem. Overall, a good recipe.

I served this with the Souvlaki recipe on this site served as gyros. It was one of, if not THE best tzatziki sauce I've ever had. Mine wasn't runny at all, but I was really diligent about draining my yogurt and cucumber. Excellent recipe!

This recipe tastes fantastic, but, unlike the other two fudge recipes I made the same day, did not set up despite following the directions and using a candy thermometer. After reading all of the reviews, I'm wondering if it's a certain brand of some ingredient that causes problems for some - it would be interesting to see a comparison of what every person used. I think I'm going to serve mine in mini-muffin cups with a toothpick, because there's no way our business can afford to throw it away and try again.