Wonderful! Very easy and very adaptable, using what you have on hand as needed for substitutes. I used fresh red chilies, dried ginger, and no added salt and it was just fabulous. As all the other posters have said, the aroma is just perfect.

I am giving only 4 because I did make two changes - I cut back on the oil by 1/4 c, and I doubled the chocolate. But let me tell you - this was delicious. I mean, so good I literally may never make chocolate cake any other way again. It was moist, had a great texture, an absolutely fabulous flavor, and held up well over the next day or two. The cake didn't last longer than that! Definitely try these - if you look chocolate cake you will not be disappointed.

I don't understand any review for this that is less than 5 stars because this was easy, simple, and absolutely finger-lickin' delicious. I did use fresh garlic, because that is always my preference, and I did not cut the ribs up, but left them in strips, but otherwise I followed the recipe and they turned out perfect. Tender, moist, full of flavor. I will absolutely be making these again!

If you really want it to taste like the packaged stuff, you have to add more salt. But this has a great flavor that beats the package hands down.

This is absolutely the epitome of comfort food. The batter bakes all up and around the fruit to make a cake-like dish that is studded with fruit (in my case, peaches) and the cake part is soft and delicious, and just perfectly golden on the top and around the edges. This recipe is perfect! Don't change a thing!

Oh. My. God. This cake is so good you may never make another. Now I am talking about the CAKE part. I did not follow the filling (I simply used raspberry jam, rather than jam and fresh raspberries) and to balance the dense chocolate I used a vanilla buttercream icing. I also used only semi-sweet chocolate (as that is all I had) but I followed the procedure EXACTLY. It does dirty a lot of dishes, but the result is an intense, chocolatey cake that is not too heavy (thanks to the egg whites) and is lovely. A crust will form on top, but no worries - that will be quickly covered with filling or icing. If you are making this for a chocolate lover look NO further. This is worth every minute it takes to make.

Truly a delicious dip. The only changes I made was to add more garlic because I LOVE garlic, I used fresh spinach, which I cooked first and squeeze the water out of, and I added more mozzarella cheese because I like my dip gooey and not just creamy. It was a big hit! Thanks!

The dressing on this is fabulous. It gets even better on the next day. I did change the ingredients in the salad because of necessity, but I followed the dressing recipe exactly and it was perfect. It reminded me of thai food, and it was a great change from regular mayo-based coleslaw.

This should be renamed fall-off-the-bone-lick-your-plate-clean ribs! They are fabulous - if you follow the other posters. Don't bother with the flouring step, and sub BBQ sauce for the chili sauce. They were PERFECT! If you are looking for a rib recipe - stop here because you have found it!

My GOD this is good! I may never make roasted poultry any other way ever again. I actually made a 12 lb turkey with this, and adjusted the recipe to accomdate a bigger bird and longer cooking time. But other than that I followed to a T and it is delicious. Makes the best gravy, too. If you haven't tried this, you must!

The five stars are rated on MY adjustments, which were as follows: I coated the chicken in a mixture of salt, pepper, cumin and garlic powder and sauteed. I subbed jalepenos for the serrano peppers. I subbed jack cheese for the cojita. I cooked the onions (a whole one) and garlic in with the tomatillos, and blended with an immersion blender right in the pan. I wrapped the enchilades and covered with the sauce and the baked to blend. So, quite a few changes. But I have to say these were FANTASTIC. I will absolutely be making this again, and again, and again...

I would give this five stars, but I made a few changes so I thought I should not rate this a 5 since I didn't really make this exactly. What I did was mix as directed, except that I cut down on the salt by half, and omitted onion and chipotle powders becacuse I didn't have those, and instead used extra cumin and added a hot curry blend. I also subbed molasses instead of brown sugar, again necessity. Lastly, I used a sirloin, bone-in steak. But honestly, with all that - it was FABULOUS! I plan to keep this in as a common rub for beef - it was just phenomenal.

This recipe is absolutely wonderful. I was actually concerned that it might be bland, but it was a rich and satisfying soup. The only changes I made was to use fresh serrano pepers that I had on hand, and only 1/2 jar of peanut butter, as that was all I had on hand, and it really turned out just right. Plus it smells wonderful and my house still smells good today, and I made it last night.

I had truly forgotten how good a homemade caramel apple tastes. Wow! If you haven't done this in a while, now is the time. A few tips I can offer from my experience, which turned out very well: 1) Do not substitute water for milk - the milk is important. 2) Microwave for 3 or so minutes, stirring after each minute. You want the caramel to actually bubble up. Much the way you do when you are making caramel corn, when the caramel is bubbly and expanded it is much easier to dip into. 3) Rotate your apples while you dip, and after you get the apple covered, hold it up above your bowl and slowly rotate to allow the caramel to make an even coat. I found this helped reduce the "puddle" at the bottom. It does not eliminate it, just reduces it if you wait a bit and keep rotating before putting on the plate. 4) if you want to decorate with bits of stuff, sprinkle just a little bit on the side facing you, and then gently press into the caramel. Don't roll it or push it into the toppings as that moves the caramel away from the apple and contibutes to the puddle or very gloppy apples. Enjoy, and thanks for the recipe - man are these good!!!

Would love to give 5, but as I didn't exactly follow the recipe that doesn't seem right. I didn't have time to prepare a demi glace, so I omitted that completely. I also used very finely diced onion instead of shallots as I always have lots of fresh onions and never any shallots. I also used chanterelle and shitake mushrooms only, because that is what I had. It was terrific!!! I spooned this over some fresh puff pastry and topped with shaved parmesean cheese and it was heavenly, not to mentioned looked very complex (which is so not true!). I plan to use this as a dinner party dish soon. Thanks for the recipe.

This is a tasty and easy recipe. The only real change I made was to double-dip the chops - egg, then breading, then egg again, and breading again. It really helps it stick without having to try and do a really thick coat the first time. My husband actually commented "hm, these are good and I don't usually like pork chops" which was news to me! So I'm glad I cooked them this way. Will definitely make again. *I did have to cook mine longer, but my chops were very, very thick cut. They still turned out moist and tender.

Wonderful recipe. Definitely would recommend including reviewer suggestions. I reduced sugar by 1/2 c., swapped out 1/2 cup of oil and replaced with pureed fruit (pears) and added vanilla and extra strawberries. Very, very good. I don't think we'll have trouble eating both loves.

These are fabulous! I modified the recipe a bit though by omitting the ham, and also the mayo/cream topping (too many calories in that). I added 1/4 c. low fat sour cream to the soup mix and also added ground black pepper. Other than that I followed the recipe. The crepes were fabulous and very easy, and the finished product was wonderful. Will absolutely be making this again.

This are amazingly good. I made a few modifications, some out of necessity. I had no nuts or raisins, so those were out. I cut the sugar down by 1/3c. because the apple butter is sweet. I also used only egg whites, again because that is all I had. So really, minor modifications but wanted to mention before I say these are FABULOUS. Truly terrific. I can't remember ever having such a healthy muffin that tasted every bit as good as the bad-for-you kind. They are especially good if you put in toaster oven right before eating. They freeze well (cooked) and thaw out just fine. The toasted wheat germ on top is very tasty - smart addition. THANK YOU for this recipe! It will be a regular in my morning rotation.

Oh boy are these good. I think these are my new favorite cookies, seriously. Tip: stick the pb cups in the fridge while you make the cookies and bake them. They are MUCH easier to get into the cookie that way. Otherwise, they start to melt as you are pushing them in. Also, while these are yummy all the time, they are soooo good while still warm because the pb cup is still gooey... A must have for peanut butter lovers (like me!)