Great recipe. I added a few more veggies. I thought it looked a little slim. I'm glad I did, it definately would have been to much crab meat per bite if I hadn't. What a great soup. We are from the Eastern Shore and everyone agreed this was the best crab soup they ever had. Thank you.

Wonderful recipe all the way around. Super easy diretions. The most work you do is throw in the ingredients, wait, throw it on some flour, cut it up, wait. How much easier can you get than that? The flavor was just as wonderful. I forgot the egg wash and it was super anyway. Probably for the better because I like really soft bread. This recipe is definately a keeper. THANK YOU!

Okay recipe. The flavor wasn't to bad. I like balsamic vinegar but this was a little strong for my taste. Next time I will cut down on the balsamic and add a little stock to simmer with. Good combination of all the other flavors, neither one over powered the other. I really like cheese so I tried some parm on it after taking a few bites. Not a good combo either. I guess the balsamic and the parm a both to bitter to get along.

Easy recipe. Definately needs sugar and I'm not so crazy about the whole kernel corn. Okay recipe but I'll keep looking.

I'm a potato lover. I prepare them just about every way possible. There was something to the flavor I could not stand in this recipe. I would not eat them. I also love parm cheese. So I was surprised with the results.

What a wonderful recipe. Make sure you pipe the icing on top first before the whip cream filling or you'll have it all slide down like I did. Because of that reason it didn't look like a masterpiece but tasted like one.

Nice change to the normal confectioners sugar frostings. Very easy to follow. In fact I didn't have macadamia nuts so I replaced them with more coconut and it turned out fine. So I'm sure it will be wonderful with the nuts next time.

Pretty good. I'm very hard to please when it comes to frosting. Good recipe. I even made it a peanut butter frosting by melting chips and adding.

I did this recipe as a favor to a friend. I found it to be a fairly easy and nice recipe. She needed it for a coworkers birthday and said everyone raved over the cake. They all liked it so much she let them think she made it. I used the special butter cream frosting and just added some melted peanut butter chips like in the cake.

What a great cheesecake. Baked wonderfully. The crust is a little spicy, so if you're not crazy for that kind of thing I suggest cutting the spices in half. I did find it took away from the true cheesecake flavor.

Great flavor and easy to make. I toasted my almonds and coconut to bring out the flavor. And I also used almond slices because that's what was available. Everyone loved it. They said they never want can icing again.

Great recipe! Good flavor and it's not that involved for when you want a good dessert without alot of work. I will reccomend cutting the recipe in half if you don't have alot of people. This fills a 9 x 13 pan to the top. That's alot of banana pie to eat before it goes bad.

Everyone thought this recipe was great. This is not a super spicy dish so if you really want to kick it up a notch add some pepper jack cheese with the monterey jack cheese. I myself like plain monterey but the men like it super hot. Turning it was tricky so I tried the trick of placing another pan on top of the other and flipping it. That worked out easier than a spatula.

Great pie! I used frozen and it worked out fine. I think next time as many people suggested I will use 4 Tbsp of corn starch instead of 3 Tbsp. It thickened nicely but could have been a little thicker.

This was a great recipe! Everyone loved it, my husband and several friends said it was the best pound cake they ever ate. Although if you are looking for just a butter flavor this isn't the cake for you. It does have a nice lemony butter flavor. But the name is deceiving. I will continue to make this recipe but not because it is a butter pound cake. Although next time I may try it without the lemon extract.

The pie was a little tart for my taste and I didn't even add the rind. It also did not set up very well. The filling was quite watery. The meringue was probably my fault, flat as could be, but it did have a nice sweet flavor. I will be looking for another lemon pie recipe.

This crust was great! Great flavor even though it doesn't have any butter in it.(I'm a true butter lover) And it has a great texture, tender and flaky. The key is to not over work it. When I added the liquids and stirred with a fork to get everything somewhat mixed, I then dumped the dough onto a piece of cling wrap where I used it to lightly squeeze it together until it formed a nice ball. If you knead this dough too much it flatten all the shortening pieces. Therefore you won't have anymore flaky, just tough. The cling wrap trick also helps in not adding extra flour as you do when you knead, and that can also make a tough dough.

This pie was pretty easy to make but was lacking a little on flavor. I don't think I'll make this pie again.

This was the worst pie crust I ever tasted. Sure is was the easiest I ever made, but sometimes you got to do a little work for something good. The texture was awful, nothing but crumbly. And the flavor was bland, bland, bland.

This recipe was great. I left out the teryaki, just my preference. I wouldn't marinate this more than six hours because liquid smoke can become very strong. I put mine in the oven in a roasting pan on 350 degrees for several hours depending on the size of the loin. I poured all the marinade in the pan and basted several times through cooking. It was tender enough and had enough flavor to just slice and eat as a sandwich or on a plate with side dishes.