This was easy and delicious, and everyone devoured it! I followed others' suggestions and cut the honey with a little water to make a thinner syrup. I will be making this again soon!

I thought this was good, but not great. Like others, I used real cheese (fresh mozzarella) instead of processed cheese. I also used fresh mushrooms instead of canned, orzo instead of rice (and I added more than what is called for), and half a red bell pepper since I happened to have it in my fridge. It might be better after it has sat in the fridge overnight... we'll see. Not bad, but it didn't take my breath away.

MMM MMM MMM!! So good, and such a great consistency. I didn't have regular peanut butter, so I used what I had-- one of those new peanut butter and honey mixtures. I also added some ginger paste and a little bit of fresh minced garlic. It was WONDERFUL! I doubled the recipe and poured over pasta with sauteed carrots, mushrooms, garlic and green onions cooked with some ginger paste and Thai red curry paste. SO GOOD!!

I didn't use this sauce recipe (maybe next time!) but the chicken was AWESOME! I only had time to marinate it for about 30 minutes, but it still had a ton of flavor and was super moist and juicy. I'll definitely make the chicken again, though... no question!

This was really yummy! I am only deducting a star because I like a more cobbler-y crust rather than a cake-like one, but the flavor was most excellent. I changed just a few things, some on purpose, some by accident. On purpose, I used more fruit than the recipe called for, and I used both blueberries and FRESH peaches. I added a bit of brown sugar and cinnamon to the fruit to get the juices going, and I decreased the baking powder by 1/2 tsp. to reduce the cakeiness. By accident, I didn't use the butter! My brain skipped over that part when I was reading the recipe, and I did not realize my mistake until the cobbler was done. I tasted it and, honestly, it was absolutely delicious WITHOUT ANY OF THE BUTTER! I'll try it with the butter next time (because butter makes everything better!), but if you want a lower fat, lower cholesterol version, the taste is still magnificent without all the butter! That should make this cobbler earn its fifth star back :)

OH. MY. This was devilishly good! I used coconut milk instead of regular milk, and boy was it wonderful! Thanks so much!

This crust was fabulous and SOOO easy! It is my first real pie crust... in the past, I've just worked with pre-made crusts. I was nervous about it coming out correctly, but if you just make sure to keep everything cold and don't handle it too much, everything will be just fine! Easy as "pie"! Oh, and it holds its shape very well if you are using cookie cutter shapes for your top crust :)

Ahh, so good! I actually had about 1.5 cups of black raspberries from my yard, so I combined those with 2.5 cups of cherries and it was WONDERFUL! I used the "Butter Flaky Pie Crust" from this site, and ahh... so yummy!

MMM! So good! My husband raved about it! I didn't have any nutmeg or sherry, so I improvised a bit: I substituted the nutmeg for a high-quality cinnamon (Penzey's), and added just a pinch of cayenne pepper and a few dashes of hot sauce. Also, I didn't have enough of one kind of cheese to cover the whole thing, so I used a combo of white and regular cheddar. It was FABULOUS! I think the tiny bit of heat in the background adds a lot. I think it would be even better with a firmer bread, though. Great twist on bread pudding! :)

Yum! I can never make enough of this stuff. I could just eat it for weeks.

Pretty good, although too potato-ey and not enough red peppery for my taste. I put this in the blender to make a creamy soup (since, unlike the picture would lead you to believe, the directions do not say to do!). I served in sourdough bread bowls, which made a really easy meal look elegant. Next time I think I'll cut down on the potatoes and do more peppers. The husband loved it.

Delicious delicious delicious! I, like others, used sour cream instead of the mayo; I also added a bit more garlic, about 1/4 tsp cayenne pepper, and used the cheese I had lying around (which happened to be Sargento Italian blend shredded cheese; I threw in a handful or so and sprinkled another handful on top). NOTE: This does NOT fill a 9x13 pan! Use a square baking dish instead.

When I first made this dip, I didn't really care for it, but after letting it chill in the fridge overnight, it was pretty tasty. I had some leftover grated carrot from making a Thai chicken pizza so I mixed that in as well, and it definitely worked well... so don't be afraid to throw in other veggies!

DEEEE-LICIOUS! Yum! The only thing I would do differently is prebake the crust; mine got a little soggy after sitting in the fridge! I used all my ingredients at room temperature and let it cool in the oven for about 4 hours before chilling and I had no cracks; it turned out PERFECTLY. Go Chantal.

I wish I could just drink this sauce; it was so good! I did as some others suggested and did not cook the chicken in the sauce: I poured the sauce over the chicken when I served it. I also doubled the sauce (mmmmm), added 1 tsp or so of sugar, and added a little cornstarch to thicken the sauce. Will definitely make again!

I am a huge fan of Korma, and I have been looking for a couple of years now for one that resembles the version I eat at my favorite Indian restaurant back home. This is the closest I've found... the flavor is incredible, and it's very easy to make!

My husband and friends loved these, but I thought they were a little too cream-cheesy. I'll tinker with it and see what I come up with :)

I loved this; it had such a powerful flavor with all those fresh herbs! This was the perfect way to use the herbs in my garden. Tasted very fresh and light! Will definitely make again.

Delicious flavor (I passed the recipe along to several friends), but INCREDIBLY spicy. Blending the jalapenos releases more of the capsaicin (the hot stuff), so if you are not going to leave the peppers chunky, you might want to cut down.

Really, really good! A great change from the usual mayonnaise-y potato salad made in my family. Very tangy and more substantial than the mayonnaise-y stuff. We liked it best served hot.