This is a family favorite. I am requested to make it every year for Christmas morning, but nobody complains if I make them more often. These make a good-sized scone, so I cut the wedges in 12 and reduce the baking time.

Marinated chicken and vegetables, separately overnight. My fiance thought it was pork, which he loves, and I didn't bother to tell him otherwise. I did add the cornstarch to the vegetable marinade to baste, as others recommended, but it was much too thick, even though I only used half the amount of cornstarch. Will try again without the cornstarch.

This was a huge hit at a family dinner. As some other reviewers suggested, I like to shred my meat before it is finished cooking so it better absorbs the sauce. I shredded after about 5 hours.

Delicious! Salsa has a nice kick to it. I left out the cardamom seeds as I didn't have any. Made the salsa the night before and marinated the pork all day.

Tangy and sweet. Nice blend of flavors.

My fiance and I loved everything about this salad. In fact, he said I could make it anytime. Flavors combine nicely and dressing is delicious. I did reduce sugar and oil as suggested by others and marinated my chicken breasts in balsamic vinegar. May add blue cheese crumbles next time. I think it would add a nice kick.

I made this for Easter. I might have rated it a 4 because even with separating the eggs and using 3 layers as suggested by others, it still came out dense. But the flavor and the rave reviews justify the 5 stars. My fiance has requested this for his birthday next month, but with more frosting. I used a cream cheese frosting. I also pureed a 16 oz. container of frozen strawberries and used the extra puree in between the layers. Just think first and frost the layer and then put the puree on. Otherwise, it is hard to spread the frosting and the layers slide. Obvious if you think about it, but not obvious enough for me to do it right on the first layer.

Whenever I get "very tasty" from my fiance, I know I've done well. Will probably try with chicken as well, as recommended by some others.

A favorite in our house. And whenever I can get my fiance to say "very tasty" about chicken, I know I've done well! Best if you pound the chicken breasts to make them thinner. Good with Roasted Garlic Lemon Broccoli from this site and some pasta.

I've made this a couple of times and it is a hit at our house and for our SuperBowl party. If I'm making for dinner, I double the sauce out of personal preference.

Cake is very moist. Double frosting if you are like me and like lots of frosting.

I made for a family birthday party and it went over very well. I made a few minor changes - used frozen spinach, which was fine. Doubled the mozzarella because I like more cheese. Also, I put a layer of noodles and sauce on top and put cheese on for the last 15 minutes of baking. Note - if you make ahead and refrigerate, it needs to bake for about 90 minutes to heat through.

This is not for the faint of taste buds. The pepperoncini give it quite a kick, but it is very good. I made with vension. Reheats well, too. In fact, my boyfriend is taking leftovers with him hunting this weekend!

Very good. I tripled the sauce because we like sauce. Next time I will add an extra apple as well. May try baking or cooking it all together to flavor the chops more.

Even though I did not marinate for the full 8 hours, this was still tasty, moist, and delicious chicken. Even the leftovers got compliments! Next time I will marinate longer, plus make some extra to pour over as sauce because it's so good you want more.

The veggies were great, but the chicken didn't absorb much flavor even though I marinated it in juice and sauce as recommended. Also, I sliced the potatoes thin, but still seemed to overcook the chicken before the potatoes were done.

We liked the flavor, but agreed it could use more tomatoes. I'm not sure my quantities were right - used 1 cup of dry couscous and a dozen grape tomatoes. Will make again with more tomatoes, but might leave out the cheese. It didn't add much, in my opinion.

We were not crazy about this. Much prefer Balsamic Braised Chicken.

Added the marshmellows on top per another's suggestion. Boyfriend and I were not crazy about these the first day (more of a cake than a brownie to me), but both agreed it was better the next day. It was a hit when I served it day-old. And the frosting is delicious if you are looking for a good, fudgey frosting!

My boyfriend and I have been trying to add different grains to our menu, but our first couscous attempt was a little bland - he described it as sawdust. I tried this even though I wasn't sure about the blend of flavors. We both thought it was great and he gladly took leftovers for lunch the next day! I used orange-flavored Craisins because it was what I had. I was worried they might be too sweet, but they were not. I did pre-plump them as was suggested. Light and tasty summer recipe. Will definitely make again.