superb. Used roesmary artisan bread and sweet grape tomatoes. Loved it.

This was super as advertised. Added some paprika and crushed red pepper.

This was excellent both times I made it. The first time I found that all I had was the 'fake' lemon juice in a little plastic lemon...and it came out very well in spite of that, but I believed in my heart of hearts that fresh lemon would push it over the top to greatness. In my frenzy of enthusiasm, I over did it with the fresh lemon the second time around- it was still outstanding, but the beauty of the lemon is in its subtlety- so don't make the same mistake I made an go too nuts. Other than that, I basically followed the recipe and reviews, doubled the sauce, browned the chicken and put in the oven while the sauce reduced. Adding some white wine, letting it simmer down, then a small amount of cornstarch thickened up things quite nicely...threw some capers in at the end as well. Good stuff!

Finally! Having tried to crack the code on making decent Chinese food at home for years, this was as close as I've come so far. Even winging it - substituted sherry for the wine, didn't have the green onions or peanuts...the sauce was awesome and very restaurant like, although I needed to add some liquid toward the end to thin it a bit (would have used wine if I'd had it so I used water) this was 'The Bomb'. Next time I'll have all the ingredients and definitely add some hot chilis.

This was excellent both times I made it. The first time I found that all I had was the 'fake' lemon juice in a little plastic lemon...and it came out very well in spite of that, but I believed in my heart of hearts that fresh lemon would push it over the top to greatness. In my frenzy of enthusiasm, I over did it with the fresh lemon the second time around- it was still outstanding, but the beauty of the lemon is in its subtlety- so don't make the same mistake I made an go too nuts. Other than that, I basically followed the recipe and reviews, doubled the sauce, browned the chicken and put in the oven while the sauce reduced. Adding some white wine, letting it simmer down, then a small amount of cornstarch thickened up things quite nicely...threw some capers in at the end as well. Good stuff!

These were good- 4 or 5 stars in Seattle, but only maybe 2 or 3 in NY. Fun and easy (kids love dough...). Added a few minutes to the cooking time to get them to brown better- also great with shredded cheddar baked onto the top, and they were excellent with Black Sea Salt baked on top as well.

We tweaked this a bit...but the ingredient lineup is solid. First of all, and most importantly, we used fresh crab we had caught off Anacortes in Puget Sound...admittedly a huge luxury. Secondly, we reduced the quantities of crackers and breadcrumbs, the idea being that they're not RitzCrackerCakes, they're Crab cakes...so the more crab the better...little tobasco, used fresh garlic instead of powder. The crackers we crushed about 10 and mixed them in there, then just dredged the cakes in bread crumbs so the outside was nice and crispy. This is a great, forgiving recipe...so go crazy- you can't go too far wrong, right?

My elderly neighbor made this and brought us some last evening insisting that we try it and it was FANTASTIC!! I asked her if she changed the recipe at all and she mentioned that she only used just under a cup of sugar because the berries were particularly sweet. Five Stars!

These are great especially when you want something more than 'just a burger'- nice twist, even without the shrooms. You'll want to smush the blue cheese into the meat pretty well, because it inevitably melts and oozes out in the first few bites...but is still there for the dipping.

This was awesome...the kids loved it (jello + cool whip...duh) Great test for upcoming patriotic holidays!

Awesome and appropriately named. If you've got the time, and the beer, these rock. Falling off the bone melt in your mouth messy and superb.