I used can corn and still taste wonderful. It's so easy and satisfying. It's good as is, so will not change a thing next time making it. Thank you!

I used this recipe for a birthday cake. I was easy and yummy. Just don't think about the calories. :)

I made this for dinner last night. It's quick, easy, and taste great!

It's more like cinnamon waffles. I love the smell. I agree with some reviwers that it's a bit soft than crispy. I made a batch, put them into a fridge inside a ziplock bag. And pop them in th toaster in the morning. I do think it's more exciting than plain waffles, but not like french toast at all.

I am not a chicken breast person, but this recipe makes boring chicken breast exciting. I used dijon mustard and fresh bacon. Bacon might need to a longer time since it didn't turn crispy after 10 minutes. And I regret that I did not put enough cheese. I served it with asparagus and rice pilaf. My hubby enjoyed it a lot. Will definitely use this recipe again.

This is different than what I expected. It's dense and heavy like a cheesecake and cream burlee. I was expecting some more like a pudding. But the taste is not bad at all. I agree with some reviewers that the caramel is the most difficult thing to do in this recipe. You just need to coat the dish fast. It literally solidified within 8 sec.

I made this pasta salad for my girl friends. We all loved it. It's very light and tastey. I made it a head of the time and left it out in room temperature and the leftover still taste good. I like how easy to make this and it's perfect for pot luck and feeding a large party.

Just had this for dinner. Pretty delious. I didn't change anything except I added a little bit of salt.

This is absolutely delicious! I used cornstarch instead of flour and it came out just right and creamy. I cooked the cream in medium heat. It may look watery at first. But when it bubbles, it gets thick and creamy. I took the reviwers' advise not to bake the whole pie and it sure came out just fine. I also made my pie crust with vanilla wafer as someone suggested and it complemented the cream filling so well. I just love this pie recipe. THANK YOU!!!!

I cooked it on low for 8 hours and reheated it on high for 1.5 hours the next day. I think I may have overcooked it. The meat was very dried and it was way too watery. Hubby and I like the taste and we both agree on the 4-stars. So I will give it another try with a shorter cook time.

This is so good and so easy to make. Try not to make it too early in advance because it turns brown within 2 hours sitting in room temperature. Store in the fridge with a tight seal helps to slow it down from turning brown a little bit. My friend suggested to keep the avocado pits in the guacamole might keep it from turning brown quickly. Will definitely make this again and again....

I haven't try this recipe yet, but it sounds good. I just want to post my question here for those who have tried this recipe. The amount of liquid (sake, mirin, rice vingar, and soy sauce) seen to be very little compare to the amount of clams. Is that work out OK? Or I should double the liquid? Thanks

Very tasty and flavorful pork. It was a bit heavy, but it made a good combination with jasmine rice. I used low-sodium miso paste, but the meat was still somewhat salty. I will either cut down the soy sauce or use low-sodium soy sauce next time. Also the sauce thicken up pretty fast, so be sure you check frequently to see if you need to add more water.

UPDATE: I used this recipe again on halibut filet. It was just as tasty. I got to marinade the fish for 4 hours, but still kept the marinade and cooked it into a sauce. And the sauce made a difference. Cook time for the halibut was also around 20-25 minutes at 400 degree. ------- EXCELLENT marinate!!! I had a grilled fish dish at a Japanese restaurant last week and this marinade tastes just like it! My hubby who hates cooked fish enjoyed this too. We got frozen sea bass, so it might taste a bit fishy, this marinade really helps to reduce the fishy taste. The reason why I gave this a 4-stars is the sea bass isn't fully cooked at 400 degree for 7-9 minutes. It really took me 20 something minutes and checked it by poking a fork through. I didn't have time to marinate it for 3-6 hrs, so I only marinaded it for an hour and cooked the marinaded for dipping. It was really good.

I thought this cream of mushroom soup would be similar to the can version but with more flavor. It sure has more flavor from all the ingredients, but it is less creamy and thick. Blending it helps to make it thicker, but still not so creamy. I may try to add a bit of flour next time to really thicken it. It has good flavor, both hubby and I enjoy it.

We just had this for dinner tonight. Like other reviewers, I also made more sauce for pasta. Maybe I put in too much lemon juice. My sauce came out to be very tart. I needed to add sugar to balance it off. Next time, I will try to use clam juice instead of chicken broth to make it more flavorful.

This pumpkin bread is truely delicious. The steps are simple and the result is good, moist and smells wonderful. I used two 9"x3" loaf pans and they are perfectly baked at 350 dreegree for one solid hour. I also tried baking in one batch with a 9"x13" dish, it also baked well with one hour bake time. I put chocolate chips instead of nuts. The combination is nice. Really enjoyed making and eating this pumpkin bread. Definitely a keeper!

We had this for dinner last night. Hubby and I agree with the 3-stars rating because the meat was pretty dry, but the favor was good. I used pork shoulder roast. The texture is just not what I hope to be tender and moist. The combination of French dressing and cranberry seen a bit unusual, but the sauce came out pretty nice. I will try this again, but will use different kind of pork such as boneless country ribs.

This is awesome french toast!!! It has a custard center that is nice, fluffy and moist. I included the ends of the french bread (the thick crust), and they did not soak the mixure well. So I will leave out the ends next time. I love how I can prep it the night before and just pop it into the oven in the morning . I will definitely, absolutely make this again! Thank you!

I made this dish for a potluck. It was great. It's easy to make and to tranport. The only problem I had was the pasta soak up all the suace during transportation, so it was a bit dried at the end. Other than that, this is definitely a keeper. Thanks.