Absolutely amazing. I would rate this a 10, if I could. I am Persian, and though baklava is originally a Greek dessert, after the Greek empire expanded and took over Persia, this treat was also incorporated into Persian cuisine. My grandmother, mother, and brother were SO impressed with the outcome. I made the sauce first, and allowed it to cool as I prepared the baklava. I created the recommended 8 layers of phyllo dough at the bottom, but next time I will create a few more layers. I couldn't find our basting brush, so I applied the melted butter with my hands; however, I took care to LIGHTLY apply the butter. Don't fuss if the phyllo dough wrinkles a bit, it will only add more texture to the end result. I cut the baklava before baking; however, I did NOT cut all the way to the bottom. I also made 1.5 the amount of sauce - I may make double the sauce next time. I highly recommend allowing the sauce to penetrate the baklava overnight. All in all this recipe turned out to be AMAZING. It was better than my aunt's baklava, who has been making baklava for over twenty years.

This was a fantastic recipe BUT I had changed a number of things. First of all, instead of the pork/shrimp, I used lean ground turkey for the wontons. I also tripled the ginger (grated!), green onion, and added grated carrot, grated garlic, and low sodium soy sauce to the wontons. I also changed the broth - I used two cans of chicken broth and one cup of water, thickened with corn starch. I doubled the green onion that the recipe called for. I also added minced garlic, chopped carrots, broccoli, whole snow peas, and pepper to the broth. I allowed the broth to simmer for about forty minutes. After about thirty minutes of simmering the broth, I added two one-inch pieces of ginger to the broth, and continued to simmer. I separately boiled the wontons in a pot of water, and after they cooked, added them to the broth. Friends and family loved it! It was flavourful, healthy, and delicious.

I doubled the vanilla and also added one teaspoon of coconut extract. It was absolutely delicious. It becomes a little harder to stack the cookies if the layer of frosting is very thick - so the thinner the frosting layer, the easier it is to stack. 5 stars

These were good cookies. I found them to be a little bland, despite having doubled the vanilla extract. Next time I will add more sugar. Nevertheless, this is still a cookie I would make again. I frosted my cookies with "Sugar Cookie Frosting" from this site.

These turned out to taste good, but DIDN'T look good. I took these to a party, friends admitted that they were hesitant to sample these due to their appearance, but upon tasting them, they thought they were delicious. Several notable tips are: make sure that you FORM A SHELL with the dough (do not simply create a depression) - mold the dough into a shell-shape. Also, if you use too much dough for the shell, it may not cook thoroughly. I also advise baking the shells and once they are mostly done, add the filling and continue baking (as recommended in the "Butter Pecan Tartlets" recipe from this site). I had also added about one tablespoon of brown sugar to the dough mixture; next time I will add more. I am currently rating this as 3 stars, but if/when I try again, I may revise my rating.

These were rather good. I substituted 1/8 tsp nutmeg for mace and I substituted pecans for walnuts. The coconut couldn't be tasted, so the cookie rather resembled a chocolate-chip oatmeal cookie. Next time I will add more coconut and extra chocolate chips. Friends and family enjoyed these cookies.

My family and friends loved these cream puffs (I literally shouted at my brother to stop eating them) - I'm a relatively new cook, and I managed to make lovely cream puffs - thus, this recipe is quite simple. I give this recipe five stars; however the rating is also based on ammendments I have made to the recipe. First of all, next time I make this, I will ensure that the filling is a bit thinner. I also added about one teaspoon of vanilla extract to the filling. Moreover, next time I may try using white chocolate or coconut pudding instead of vanilla. When the recipe calls to add salt and flour to water/butter mixture, I also added about one tablespoon of vanilla and two tablespoons of sugar. The pastry requires more than two tablespoons of sugar next time. Next, I cooled the recipe in the refrigerated. When the dough was warm (no longer hot), I added 3 eggs (reduced eggs from 4). I beat the dough with a mixture until sticky. I scooped one-tablespoon sized balls onto a wax-paper lined cookie sheet. I baked the pastry at 425 degrees for 13 minutes; then I reduced the temperature to 350 degrees, and baked for another 25 minutes or so (until toothpick comes out almost completely dry). Also, about 3 minutes before they are done baking, I poked each cream puff with several small holes (using toothpick). After removing them from the oven, I placed the cream puffs on cooling sheets. When they cooled, I filled them by making a small incision on the bottom, using a steak knife (the i

If I could rate higher than 5 stars, I would! This meatloaf was absolutely delicious. I added a ‘meatloaf seasoning’ mix from the grocery store, but I’m sure that it would still be amazing without it. I also slightly reduced the quantity of milk that the recipe called for. Moreover I added a tiny bit of cinnamon (to bring out the flavours). Before putting in the oven, I spread the glaze on top of the meatloaf, as suggested by other users. It was mouthgasmic! I have to resist the urge to make this meatloaf everyday – it wouldn’t do much for my waistline.

My family was so impressed with the outcome of this dessert. I found it to be delicious. I made two separate 9” cakes (not a two layer cake)… So I did not use the crushed pineapple, and instead used pineapple rings and maraschinos cherries for the surface of both cakes. The tops of the cakes were caramelized and delightful. Next time, I may mix a little bit of flaked coconut into the cake batter (we really like coconut).

I would rate this a 3.5… they were good, but not amazing. I should have used more jam in the centers. Next time, I would be sure to add a LOT of jam in the thumbprint. My only significant problem with this recipe is that the bake time suggested in the recipe, didn't thoroughly cook the center of the cookies. I rated it three stars because I intend to try again, hopefully next time they will be completely cooked (and thus, I will change my rating to a higher score).

Delicious... I used only brown sugar, used half oil and half unsweetened applesauce, added raisins, and added about 1 tablespoon of shredded carrot. Moreover, I used a little more shredded zucchini than the recipe asks for. My mom was absolutely amazed - The family found this to be delicious! Next time I may add some more spices (ex cloves, nutmeg, pepper) to give the bread little more kick.

This recipe yielded a delicious oatmeal raisin cookie, however I was quite disappointed with the outcome. I expected the spices of the cookie to have a significant kick - I found otherwise. I continuously sampled the dough and found that it wasn't remotely spicy - so I more than doubled the spices, added ginger, and even pepper. (Also, to get plump raisins, I soaked them in hot water for about 10 minutes) The end result was a delicious oatmeal raisin cookie - but it wasn't spicy as I expected. Having noted my personal disappointment, my family and friends did fawn over the cookie.

I was rather unimpressed with the outcome of this cookie. Although delightful, I expected something uniquely delicious. Also, the cookies didn't come out soft (but in all fairness, I may have baked them a minute or two too long, but I don't remember). It tasted good, but I was disappointed to find that it like any other chocolate chip cookie. I had divided the dough in half - I topped half with pecans and I dipped the other half in melted chocolate and topped it with sprinkles.

This recipe came out pretty good. The texture was a bit different than regular cookies - it had a bit of a cake/brownie quality to it. I had made several changes to the recipe: Instead of solely using vegetable oil, I used 2 tablespoons of butter and 3/4 tsp of oil. Additionally I chilled the batter in the freezer over-night. When rolling these cookies, I recommend that you work quickly - if the dough warms, it becomes mushy. The presentation is very pretty though!

Easy and delightful! I added vanilla extract and ground cinnamon to my recipe. My brother keeps asking me to make more "skinny pancakes".

Quite good, but not the best. An excellent low-calorie dessert. It tasted very much like marshmallows. I made several changes to the recipe: 1) Altered recipe to 28 cookies 2) Used fresh lemon juice in place of vinegar 3) Added a pinch of cream of tartar 4) Instead of peppermint candies/candy canes, I added 1/4 tsp vanilla extract 5) Sprinkled each cookie with unsweetened cocoa powder.

Though this was probably one of the best bread pudding recipes, I discovered that my family and I don't really care for bread pudding. I had made several amendments to the recipe: I didn't have raisins, so I sprinkled dried cranberries over half of my baking dish (I left the other side without, because my brother dislikes dried cranberries). Also, I decreased the quantity to 8 servings, which called for 2 3/4 eggs - I only used 2 eggs, because I didn't want it to be too "eggy". In addition to the vanilla extract, I added 1/8 tsp coconut extract. Also, I allowed the bread to soak in the egg-milk mixture for about 7 minutes before baking. The concluding dish was good - maybe not my favourite dessert, but still yummy.

I made several amendments to this recipe: I used fresh garlic cloves instead of garlic salt; I used fresh tomatoes instead of canned tomatoes; and I added LOTS of fresh cilantro. Also, I allowed the pan to simmer until the balsamic vinegar became thick. The resulting dish was delicious. Next time, however, I will use more onions. My brother, who does not care for balsamic flavours, rated my dish a 7.5 out of 10. I will be making this again (though I may decrease the amount of balsamic if my brother is joining me for dinner).

A delicious not-too-sweet cookie/biscuit! Since they aren’t too sweet, it is possible to enjoy more than just one or two of these! I had to change a few things in the recipe: I didn't have cornstarch, so I omitted from the recipe. Also, I used all-purpose flour, because I didn't have self-rising flour. In the end, the cookies were still delicious! The taste closely resembles a Russian Tea Cake. I advise serving these with an afternoon tea.

I attempted to use an ice-water bath to determine the 'soft ball' stage; however, it did not work for me. In the end, though it tasted pretty good, the texture did not exactly resemble a fudge. If you are to use this recipe, I advise either a candy thermometer or lots of cooking experience.