Wow. This recipe is fantastic and sooo easy. Makes me wonder why Mom always made pudding from the box when this recipe is much fresher and tastier. I wanted to cut back on calories so I substituted all the sugar with Spenda - no problems there. I also doubled the vanilla extract and added a pinch of cinnamon to the finished product. Put this on top of a peach cobbler - Wowza!

5 stars for simplicity and taste! There can't be an easier dessert than this. I used a canned fruit mix (peaches, pineapples, grapes) that I needed to get rid of. I also substituted 1/2 wheat flour, and 1/2 splenda to lower calories. Plus I added a bit of vanilla extract to the batter. It couldn't have been any tastier. Next time I'll cut the butter down so it's not as greasy.

Okay, I totally cheated on this one - I didn't have any strawberries, so instead I used strawberry yogurt with fruit pieces in it. Although not exactly the same, the lassi was delicious. Also, instead of ice, I just chilled the lassi in the freezer for a 5 minutes (enough to make it very cold and not frozen).

The hardest part about this recipe was shredding the cheddar cheese! The only thing lacking was some seasoning. I used salt/pepper/garlic powder on the meat and liberally sprinkled the same mixture into the eggs. As others suggested, I used 4 eggs instead of two and this was the perfect amount.

Terrific and tasty crust. I was in the mood for cheese pizza and didn't want to wait for the crust to rise - I also didn't want to clean up a lot of dishes :) So I whipped up this crust following the recipe, but replacing white sugar with brown and adding onion powder, garlic powder and mrs. dash seasoning to taste. Baked on a pizza stone for 15 mins at 400 degrees and the result was a crunchy bottom crust with a surprisingly soft center. It didn't rise as high as Jay's Crust (also on this site) but it came pretty close.

Wow. I've never baked a sweet potato pie before and I wanted to make sure the consistency was firm. This recipe does the trick. I've since made a yam version of this and it's just as good.

This is a coconut masterpiece! This cookie is so chewy and moist, the flavor is very sophisticated. I followed the directions exactly except I doubled the vanilla extract. 10 mins wasn't enough as the bottoms were still too moist, so I put it in for another 2 mins - the end result was crispy edges and a chewy center. I didn't have a cookie scoop so I just made tablespoon sized balls which I slightly flattened on the cookie sheet. The cookies did spread out to nice rounds when baked.

I'm notorious for making super tough/hard pizza crust...crust that could crack teeth. But, this is a no brainer. I've made it a handful of times already, and each time it has baked perfectly. The 15 serving size is too big for my pizza stone, so I just divide the crust in 2, make a couple of balls and freeze one ball for later. I love to add Mrs. Dash seasoning to the dough, a little mozzarella cheese, garlic, etc. Also, I don't have one of those nifty wooden pizza spatulas to put the pizza on the stone, so I usually prepare the pizza on parchment paper and place it on top of the stone - voila! no sticky mess.

so very simple, so very tasty. i coated the chicken strips in cornstarch before cooking. i then doubled the sauce and simmered chicken for an additional 5 mins. the sauce came out thick and flavorful.

OMG OMG OMG! I kid you not, this is the bestest chocolate chip banana bread recipe you will ever try. It is super moist and perfectly chocolatey. I did make this recipe once exactly as written and it was perfect. The next time around I made a few changes: I substituted butter, used 1/2 sugar and 1/2 brown sugar and lastly I added 1/4 cocoa powder. Next time I might even add another 1/4 cup of chocolate chips.

This was very tasty, but I have to say that no matter how much I cooked the Flank Steak (I simmered in my dutch oven for about 8 hours) the meat was still very chewy. Next time I'll either leave it in a marinade overnight or will select a softer cut of meat. The recipe is definitely worth trying and the beef shredded just like the Ropa Vieja I had in Miami

this is one of the easiest dessert recipes you could ever make - great for last minute dinners. i scaled this recipe down to 9 servings and rather than using 4 cups of apples i used 2 medium apples, 1 asian pear and 1/4 cup of cherries. liked the idea of an apple crisp but wanted something that was sweet/tangy. it turned out delicious, with the different fruits creating a layer of flavors. another helpful tip from one of the reviews was to cover the fruit in sugar (i used 1/2 cup splenda) before putting the second layer of crumble on top. this really brought out the sweetness of the fruit.

i really wanted chicken satay, but didn't have a grill or a set of skewers handy. so i followed the recipe exactly, let the chicken marinade overnight, and come the next day i grilled in a frying pan with a tsp of olive oil. surprisingly the chicken still came out very juicy!

yum. i added about 1 tsp of lime juice and hand beat the recipe adding just enough water to make it the perfect thickness for dipping chicken satay.

What a wonderful way to feel like you're really getting use out of an entire orange. I think I'm going to save all my peels from now on. My biggest question about this recipe is wether to keep the pith on the peel. I initially left the white pith on and started boiling, but after the 2nd round of boiling I noticed it was still there so I used a knife to get rid of the white. It was very easy to do since it was now very soft. I did one last boiling with just the skins. I didn't have a thermometer handy, so I just waited until the sugar/water combo started to look a little thicker and tested one drop in water to see if it would thread.

I omitted the orange zest as I usually tend to do in recipes, but I think it caused this dish to lack something...The chicken was tasty and moist but tasted only mildly of orange. Next time I'll add the zest and may come back to rate this 5 stars.

mango sticky rice is one of my favorite desserts but it's hard to find at restaurants when the mango is out of season - this recipe saves the day! i just use frozen chopped mango from the grocery store which are always available. the first time i prepared this recipe i didn't have any coconut milk. instead i used lowfat milk and about 5 drops of coconut extract and i couldn't tell the difference. yummy!

I was actually looking for a way to make Mango Pineapple Marmalade, so I just replaced the 2 medium oranges with 1 mango and left the rest of the recipe the same. It tasted fabulous. To add a bit of kick I sprinkled in some paprika for taste.

the cornstarch is key in this recipe! it just browns up those chicken pieces very nicely. i cut prep time by using frozen chicken breasts and frozen stir fry veggie mix. the sauce does seem a bit meager, so i added an extra 1/4 cup of chicken broth with 1 tsp corn starch. it made the stir fry a bit creamier, but it sure was tasty. i'll definitely be making this again.

Very simple and tasty. But, just like others have said, the chicken will burn if you don't add some water or chicken stock to it after browning. After putting in some chicken stock, I added mixed veggies and cooked them alongside the chicken - FAB!