These were sooooo yummy. Omitted the corn syrup and used half quick oats and half rolled oats as suggested by reviewers. These didn't seem to spread that well, so I pressed the dough ball a bit before baking and pressed the cookie a bit after baking. I also let them sit on the cookie sheet for a minute or two before moving to cooling rack as they were very soft. My husband thought he didn't like monster cookies, but he ate so many. Our new favorite!

I would make these again with a few changes. I liked the flavor p[retty well, but I didn't like that these didn't spread out at all, I just prefer a larger, more spread out cookie. So, I would make a larger dough ball and maybe press it down or reduce the flour? I added a cup of semi-sweet chocolate chips, which I liked, but I want to try milk chocolate instead, I think the semi-sweet was a smidge too bitter. Also, I didn't need to put down parchment paper, these came up fairly well from a calphalon cookie sheet.

I am definitely adding this to my xmas cookie assortment. I added 1 teaspoon of ground cloves, as suggested by a few reviewers, and I loved the extra flavor. Also used butter instead of shortening. Tasted just like a cookie I used to get from a local bakery that just closed. The next time I make these, I want to roll the dough in large sugar crystals, I just need to find some!

Oh. My. Gosh. Made this tonite. My husband and I didn't even sit down to eat, we just stood by the stove and devoured most of the bird in about 5 minutes. I used a 4 pound chicken - took about 2 hours to cook. Added some garlic cloves, chopped white onion and half a lemon to the cavity, about a half cup of water to the pan, and lots of little butter pats to the top of the chicken. The top was so crusty and delicious. Totally making this again.

These were decent, just not exactly what I expected. I was imagining light and fluffy and these were very dense. I added some vanilla, and I don't think they needed it - that's all I could taste.

I was all ready to like this dish because of all the good reviews, but I just didn't. The ketchup had a funky after taste. My hubby and I thought it was okay when we ate it, but no one would touch the leftovers.

These worked well for a family reunion I just attended - they were almost gone when I left. I made them in a 9x13 dish, used chocolate chips instead of bars, and topped them off with finely chopped walnuts and toffee bits. I made them the night before and put them in the fridge to ensure that the chocolate would be firm, as our reunion was going to be outside. The bars got quite firm - my hubby had to cut them out of the dish for me. I felt the base wasn't really a shortbread - more like a chewy cookie, but that may be from my pan choice. Overall, these were easy, pretty and tasty.

My husband and I really enjoyed this recipe. I was able to make it with ingredients I had on hand, and like another reviewer mentioned, I was only familar with crusty, dry pork chops from my childhood, so this recipe gave me new hope for pork chops!! I used balsamic vinegar instead of cidar vinegar, and I felt that the glaze in conjunction with the brown sugar coating was going to be way too sweet, so to give this recipe some dimension, I coated each chop with a teaspoon of dijon mustard and then sprinkled on the brown sugar - only used a few tablespoons of the brown sugar, not the whole 2/3 cup. Also, watch the glaze, it did not need to boil for two minutes after adding the cornstarch mix, mine was the perfect consistancy just after it boiled.

These were very good, just not sublimely delicous enough for me to make them again. Very, very easy to make. And I was able to make them with ingredients I had on hand. I used strawberry jam instead of raspberry.

This is delicious and tastes like a soup from a good restaurant! I followed the recipe almost exactly - used canned cooked wild rice, doubled the salt, curry and mustard powder, added a half teaspoon of garlic powder, omitted the almonds, used cream instead of half-and-half. The soup was really easy to make and I think the base would be a good starter for many different soups. Next time I will make a few changes - if I am in the mood for a traditional Chicken Wild Rice soup I would definitely omit the curry. If I felt like having the curry in the soup I would add some potatoes, coconut milk, red pepper flakes and garnish with jasmine rice, like a yellow curry soup.

Update: I make this all the time for get-togethers and people love it. I now refer to it as "my famous salsa verde". It will taste very spicy after it is first made, but mellows out overnight. I omitted the oregeno, the cumin, the water and used an extra pepper, extra cilantro, and added the juice of 1 lime. I also used reviewer Nina's technique of putting all the ingredients in the food processor first, then cooking for a few minutes. It's super easy to make and quite spicy. Plus, it tastes very similar to the salsa verde from my favorite taco cart. Yum!

This was a flavorful, tasty recipe and my husband loved it. As other reviewers suggested, I tripled the garlic/ginger mixture (made the mix in my food processor), added a teaspoon of ground coriander, used whole milk instead of half and half, and used finely ground cashews as a binder instead of cornstarch. I also added a pinch of crushed red pepper flakes and 1/2 cup chicken broth (I cooked my chicken beforehand). At the "set aside" stage of step one, I poured the sauce into my food processor and gave it a good whirl as I felt the sauce was too chunky and looked kind of ugly. It turned out very smooth and a lovely shade of rust. I then poured the sauce, the chicken and the ground cashews in a large saucepan and heated it back up. Served over basmati rice. Nice change of pace.

I liked the taste of these pretty well, but had two issues. First, I didn't like them the next day, after they had been refrigerated overnight - they were pretty soggy. Next, I felt that the cream cheese center was too heavy. That might be my fault though, as I made them in a texas muffin pan, which only yielded six mufins. It was, however, quite awesome that I was able to use some sad little baby carrots from the bottom of my veggie drawer to make these muffins. Just threw them in the food processor. As some other reviewers suggested I added some ground ginger, nutmeg and vanilla. I also sprinkled sugar on top before baking. I might make these again...

I had never eaten this bread before making it, so I'm not sure what it is "supposed" to taste like, but I didn't care for this!! I made it with an Indian Butter Chicken recipe from this site, as recommended by other reviewers, and I thought it did not go well with the dish at all. It was like a very hearty, wheaty burnt tortilla. Maybe I did something wrong - which is entirely possible.

Ah, cream cheese... I ate a white pizza the other day made by my neighbor's BFF in which she used this sauce. I loved it, so I tried it on a few of my own pizzas. Topped one with Italian sausage crumbles. The other pizza got grilled chicken and blanched broccoli florets. Husband was not crazy about sauce, but he has a cream cheese mental block. I thought it was totally great on the pizzas. The recipe was so easy to make and turned out thick and creamy just like everyone said it would. I used about 2 cups finely shredded Parmigiano Reggiano and it made the sauce more tangy and flavorful. The sauce also needed salt and onion powder, and I didn't use all the milk.

My mother has been making this recipe for years and I used to hate it when I was little, but she brought it over for Thanksgiving last year and for some reason it tasted really, really good to me. I now make a batch every week or two and keep it in the fridge to snack on with club crackers or cucumbers slices. I use 1/3 cup of finely chopped yellow onion instead of green onions, and I reduce the mayo and sour cream by almost half. I have also added feta crumbles which is awesome. I made it once without water chesnuts because I was out - it tasted the same, but I do like the crunch that they add. Definitely use the Knorrs veggie soup mix.

I made this cake for my Easter dinner dessert and everybody loved it. I had comments like, "This tastes like it came from a professional bakery" and "You could sell this". I thought this cake was very easy to make, even though some of the steps sounded scary to me. I followed the recipe exactly and did use sifted cake flour instead of regular flour as someone suggested and my cake was not super dense like some people had mentioned. The layers did move around a bit while I was tring to frost it, so it was a little crooked, but nobody cared! It was delicious!

I was looking for a sugar cookie that was very easy to make and these are true to their name! I was going to frost these cookies, but they were so delicious without, very chewy in the middle with light and crispy edges. I like a big, flat cookie, so I reduced the flour. Also, as other reviewers suggested, I increased the vanilla, the butter, the sugar and added cinnamon. These do spread out quite a bit while baking, but I rolled my dough to about an inch diameter and placed them very far apart on the cookie sheet. I also rolled the dough balls in sugar. Cook 8 minutes.

I flipping love this cake. It is sooo easy to make and sooo delicious. If you want to make it even better you must sugar your greased baking pan, not flour it.

I made this pie for the first time the night before Thanksgiving, and it was really easy and delicious. I used my own pre-baked pie crust recipe. Added 3/4 cup sugar to the filling mixture and used 1/4 teas cloves instead of nutmeg. After 30 minutes in the oven, I covered the edges of my crust with tin foil, so the crust stayed nice and golden brown.