These were great. I used a premixed seasoning which incorporated all the spices listed in the recipe. I did end up baking them a little longer then the recipe stated. These remind me of a mexican snack called havas that I used to buy at a mexican grocery store.

This was very good (one of the best I have had). I doubled the parmesan since I didn't have Romano. I also added about 1/2 cup of mozzarella to the dip mixture itself with the other cheeses and topped with the 1/4 cup mozzarella. Mine was not dry, it turned out creamy. I think the quality of ingredients do make a difference so use premium artichokes and cheeses. I would recommend using as mall clove of garlic, I used a large clove and it was garlicky.

These are great! And very easy to make. I made these for a Halloween party and called them Goblin Appendages. They worked great with the Halloween theme since they are not the most pleasant looking appetizers. Served with a a blue cheese dip from this site.

This was ok for me. My family liked it. I'm not a huge fan of the refrigerated biscuits but I thought with the other ingredients the taste would be somewhat masked, it wasn't. The recipe also needs more sauce and cheese. I would recommend increasing both by at least 1 more cup of each. If I used the amount of cheese and sauce listed in the recipe I would have given 1 star.

Very good, but make sure you use butter and not margarine. This was my first attempt and it came out great. You need to make sure the butter and brown sugar are completelty melted and incorporated together while heating and then let boil for the three minutes (I also continually stirred while boiling the mixture). My toffee set just fine.

I was craving these carrots which are reminiscent from when we lived in San Diego, CA. They were great and tasted just like we use to get in one of our favorite mexican restaurant. I did use a 12 oz can of pickled jalepenos and after tasting the peppers they were painfully hot so I just used 1/3 of the can and chopped the peppers up smaller and still used the juice from the can. The vinegar tamed the heat somewhat, the end probably was hot but tolerable.

I thought these were really good. This cupcake is more of a grownup cupcake, something you'd serve adults. The batter for these cupcakes was awesome. My daughter could not stop eating the batter, she thought the cupcakes were good but would have preferred just eating the batter.

This was great, I had plenty of cucumbers,tomatoes, and red onion fresh from my garden so I tried this recipe. I did substitute red wine vinegar for the white distilled (I didn't have white distilled). Next time I think I may try a tablespoon or two of fish sauce also.

This is good. I added one can of chicken broth to increase amount of sauce and to make it more like a thick soup. I baked the chicken first and substited brown sugar for the white sugar.

I was a little disappointed with this. I am a lover of salsa, but this was basic and ok. Maybe roasting the ingredients would have brought more flavors out.

These were ok. I think it was way to much baking poweder in the recipe. The breading was to puffy, I prefer a denser breading for a corn dog. I may try to make again reducing the baking powder down to 2 teaspoons.

These were good and it was quick and easy for homemade bread dough ( I didn't add raisins or nuts due to picky kids). I didn't wait for the buns to double in size before baking though I did let them sit for about 10 minutes and they turned out fine. I do prefer to just use store bought bread dough when making sticky buns but I had none on hand. I also used sour milk (milk and vinegar because I didn't have buttermilk)

This was ok, it tasted good but I would rather have a smooth texture for deviled eggs. I didn't like the texture of the crumbled bacon. The addition of the shredded cheese was fine though and I would add the cheese again but not bacon.

This had way to much prep work due to pre cooking of ingredrients. 1st attempt I stuck by recipe instructions and the flavor wasn't there. Second attempt I wanted flavor and smell I remember from childhood. I decided not to pre cook the ingredients but add raw stuffing mixture to stuff peppers. My end results on my second attempt at stuffed peppers was homemade comfort food flavor perfection. The green peppers do not have to be boiled prior to baking. The rice, onion and ground beef do not need to be cooked prior to stuffing the pepper.I increased oven temp to 375 and baking time to 1 1/2 to 1 3/4 hours. I used 3 medium green peppers and halved (6 servings), removed stem and seeds.I combined 1 pound raw ground burger (like you do when making meatloaf), 1/3 cup uncooked long grain rice such as basmati rice, 1/3 cup finely chopped raw onion, 1/4 teaspoon both oregano and basil, 1 tablespoon worcestershire sauce, dash of salt and pepper, and 1/2 can of a 15 oz can of tomato sauce. I mixed above ingredients and stuffed the half peppers. I put peppers in a 9x13 baking dish then took the remaining 1/2 can of 15oz tomato sauce plus 1 full 15oz can of tomato sauce and combined in a bowl and used one of the cans to dilute the sauce with 1 full can of water then poured diluted sauce over peppers. I covered peppers loosely with foil and basted the peppers every 20 minutes. What a difference in flavor!

These were very good. Though I used 2 dashes of worcestershire sauce in place of 3 other ingredients: salt, vinegar & sugar (this reduced ingredients and made for a similar flavor). I also added about 1/4 teaspoon of celery seed to enhance flavor and I added a tidbit more of both mayo and prepared mustard.

This is the same recipe that I have in one of my authenic mexican cookbooks. This is the best flan I have ever had. People I know who didn't like flan now love flan because of this recipe. In my recipe book it is called cheese flan because of the smooth and sturdy texture. I do use a waterbath when baking. My mother in-law who is Colombian and a very good cook requested the recipe from me after I made it for her. Prior to tasting my flan she contended that her recipe was the best but now she has a new recipe.

Best Pumpkin Roll I had ever had. I like that this pumpkin roll recipe is not cakey. I made my roll a little thinner than the recipe calls. I think this roll is more like a pastry which makes it a very delectable dessert. I also like the idea of another reviewer who makes dessert bars with this recipe. I do think that the filling is to much and over fills the roll other then that wonderful recipe