Delicious, rich chocolate cake devoured by the group of college boys I made it for. A few observations-- The cake is very stable and won't crack, but does tend to crumb a little bit so be wary of this in frosting the outside. If you use the full amount of liquid (kirsch or otherwise; I used half cherry brandy and half maraschino juice, with a tbl of Amaretto) to sprinkle on the cakes some will run off in your refrigerator, so place on top of paper towels! Use different-sized cherries to help level the cake, or cut some in half if it's too tall in the middle. I frosted my cake with sweetened whipped cream as indicated and then tinted some pink with cherry juice. I made pink rosettes with a maraschino cherry each (I know, I know, but they're nicer-looking than canned bing cherries), and put a pile of chocolate curls in the center of the ring of cherry rosettes. I also cut very thin sticks of chocolate and pressed these into the sides of the cake around the edge almost like a picket fence. A bit of work from start to finish for this cake, but so worth it!

Oh my goodness this bread is amazing! I love the bread from Macaroni Grill and I swear this one is even better! I followed the directions exactly except for adding in an extra 1/4 tsp of garlic powder. I was a little skeptical of this bread when putting it in--it makes a very moist dough and it seemed better suited to a pan than a cookie sheet to me, and sure enough, the second rise (on pan) turned it more into foccacia than bread. However, I reshaped it, put it in the oven, and did the last 15 minutes with a tray with ice cubes (crisper crust--same as misting)...just tasted it and it is FANTASTIC!

I thought this recipe was fantastic! I didn't feel like grating any of my romano so I omitted the cheese, and added a bit of additional seasoning (oregano, salt, pepper, paprika, more garlic) to my seasoned breadcrumbs. I used the Rondele cheese and mixed the leftover cheese in with some mashed potatoes for an excellent side dish. Thanks for the great idea!

This crust was fantastic! If you have a lot of toppings (our bbq chicken and hawaiian pizzas were pretty loaded), prebaking is a great idea...doesn't need a lot, just 5-10 min at 400 will do the trick. I loved the idea of adding seasonings but didn't see any amounts in any reviews, so I guestimated and came up with: 1 heaping tsp of garlic powder, 1/2 tsp of onion powder, and 1/2 tsp of oregano. I kept the salt the same and added a few generous dashes of black pepper--wow! Jay gave the great texture and here's the great flavor! I started my pizzas at 375 and turned them up to 425 at the end to get a nice brown on them. I also rubbed the outer crust with olive oil. Thanks for the great recipe!

Wow. This bread is amazing! I was looking for a use for some leftover garlic butter and had some yeast on hand. I halved the recipe (only had one packet) and I wish I had had enough for the full! It needed a little flavor on its own (didn't add the extra salt) so the garlic butter was perfect on it. Am making it again tonight with the extra salt! Didn't add all of the flour either time--dough was beautiful and elastic after just over 5 cups (or just under 3 for the half recipe). This was the second time I've ever made bread and I look forward to many more! Thanks for the great recipe! Edited: Didn't need to cook the full time--when I went to do the second brush-on, the bread already sounded hollow and so I only baked it 5-7 min more. Still delicious!

With recommendations from other reviewers, it's a 5-star recipe. I added the third cup of oats and doubled the craisins, omitting the raisins. However, I did a few things of my own: Soaked craisins in 1.5 tbl brandy and the juice of 1 orange, mixed with zest of same orange (orange and cranberry were made for each other!). Added 1 cup chopped walnuts. This yielded delicious, fragrant cookies that have already started disappearing!

I made these for my very Italian grandmother and she said they taste just like the ones from the bakery!

Fantastic recipe, although not perfectly authentic (corn tortilla=enchilada, flour=burrito). I used leftovers from a rotisserie chicken and it turned out great! A few adjustments based off taste and what was on hand: We like it spicy, so for a doubled recipe, I used the 2 cans chiles plus 1/4 cup of Red Devil sauce, 1 can cream of mushroom and 1 can cream of cheese, cut the cheddar cheese down to 1.5 cups, and did everything else as written. 12 enchiladas and 5 people, but they all went! Many hands make filling and rolling easier. Also, be sure to heat the tortillas so they don't crack--toss them in the microwave with a wet paper towel for 30 seconds, or heat with a little oil in a cast iron skillet. Buen provecho!

Great recipe and a way to use up tortillas! I paired this with Chicken Enchiladas II for a "theme dinner" for my boyfriend's friends, and they loved both parts. We liked the addition of the cream cheese and experimented with different flavors of pie filling, but we liked the apple the best. Cherry was a bit too sweet, but cinnamon cuts the apple's sweetness nicely.

These were pretty good, although not the "muffin top" replacement that some recipes promised. Mine weren't particularly sweet, maybe because my bananas weren't as ripe, so I topped with the Banana Butter Icing which was a great improvement.

Made these for my boyfriend's flatmates and got rave reviews! We tried both pepperjack and colby jack cheeses, and both were well-received. Not being a mayo fan I was pleasantly surprised by this recipe...it complements the kick in the burgers really well.

Made a few alteration because of a lack of ingredients--used bailey's ice cream (haagen daz), a bit more regular (light) rum instead of spiced to make up for the lack of bailey's, and the amaretto and coffee liqueurs...definitely in the cordial category, but a nice sweet treat, almost an adult milkshake!

Great recipe! My boyfriend (who grew up in Japan) was suitably impressed with these--there's a local restaurant that we frequent just for the gyoza, but now we can just make them at home. Based off other reviews, I omitted the egg, precooked the veggies just a bit, and added a bit of soy sauce and rice vinegar (didn't have rice wine) to the mixture. Try to find gyoza skins; they're worth the effort. Make sure you fill with the flour side on the inside, as this catches juices and helps seal when pressed with water. For folding, you can pinch the middle to find the center, but I find it easier to start at one end for the pinch/fold technique. Basically you want to double the wrapper back on itself every centimeter or so, which pulls the ends up and yields the more traditional shape. Happy cooking!

Great recipe! I needed to use up some hot peppers and fresh tomatoes, so I used the corn and beans as suggested, 2 tomatoes, 1 red pepper, 4 small hot peppers, and a can of pinto beans to counter the spiciness. Added a dash of cayenne sauce, red pepper, and the garlic and onion salts, and it was fantastic!

I had a little trouble getting this out of the pan but I attributed that to not using cocoa powder to coat the pan (wanted it gluten-free). I made the hard chocolate glaze from this site which set up fantastically, and then melted some seedless raspberry jam as a sauce for the plate. I dusted a little powdered sugar over the top and put a few raspberries on the plate...simple, delicious, and elegant!

We made this the day after Thanksgiving as a way to use up some smashed potatoes. We used a slightly higher potato to egg ratio and scaled up the recipe. The mashed potatoes already had cheddar and bacon in them, but we added some scallions, cooked ham, and a little extra cheddar, and baked it in one of those huge foil turkey pans (also a Thanksgiving leftover!). We used up all the potatoes and the casserole disappeared almost instantly!

These were amazing! I made these as a snack for a road trip and everybody loved them. The melted butter on top really sets them off, and they have a great texture, too!

Great sauce! I've had some trouble with the breading sticking to the chicken (usually falls off in the sauce), but it's a quality recipe.

This was simply the greatest turkey I've ever made. We had 18 pounds for 9 people and there were no leftovers. Nothing else to say but MAKE THIS!

5 stars for looks, 4 stars for taste--I agree with other reviewers that the cookie base is just so-so. However, the presentation is magnificent--I melted some pb and drizzled that over the fudge center, and they looked fantastic. The cookie needs more pb flavor--next time I'll cut the butter for some pb and see if that does the job. Also I used large muffin tins and a melon baller and had only a teaspoon of leftover fudge. Great base recipe, looking forward to tweaking it for perfection!