Adam, thank you for a really nice twist to a wonderful pork loin dinner. Rather than cutting up the meat into medallions, I left the loin whole. I did cut the marinade ingredients by about half and let it marinade for about 2 hours. There was still plenty of marinade and the longer the meat sat in the marinade, the more it absorbed and was so incredibly delicious and tender, that I didn't even need to use my knife. It was genuinely fork tender. I also cut the amount of butter in the compote and added reconstitued dried cranberries to the apples and ginger mix. This was a really nice side dish to the entree and my guests think I'm a kitchen genius, so thank you for making me look so good. I'll be doing this again.

Because we are generally swimming in pies over the Thanksgiving holiday, this year I decided that I would make these instead of my traditional pecan pie. Am I ever glad I did. The shortbread crust just melts in your mouth and the gooey, toffee layer is the exact taste of the pecan pie in a hand held serving. I did use all butter rather than margarine. Otherwise the recipe was made as written. These are terribly rich and make so many that there was plenty to last through the weekend for all the out of town, overnight guests, and still have a few to enjoy with my coffee Monday morning. This is a keeper for sure and I will gladly be making these again.

Simply the best.

My new favorite cookie. Perfect blend of spices with just that bit of bite. I made these 5 days ago and still have about 6 left. I just had one with my tea and they are still soft like they were baked this morning. Now that's impressive.

Well this has been made in our kitchen twice in 2 days. First time was for one of the last minute late at night "mom, I forgot....I'm supposed to take cookies for a thing at school tomorrow"....never having tried these, but having everything on hand, I thought, 'why not?'....well let me just say, they were one of the best and the easiest cookies ever made. Glowing reviews are here for a reason. Next night, a little get together with friends...what to take? hmmmm... a no brainer, this is my new, go to, gotta have it now recipe. I used BC triple choc. fudge cake mix and ghiradelli semi-sweet chips. Thanks Kalsmom!

Absolutely delicious. Unlike some reviewers that think it may need salt, most generally salt and pepper are ingredients that are added to taste. This was very flavorful and stood on it's own. Salt is added at the table on an individual basis.

EXCELLENT! I've made this for a long time but just never reviewed it before. Like so many others, I too mix my cheese into the eggs and allow the heat of the pasta to cook the eggs. For some added richness (like it needs it), I did use up about 1/4 C. sour cream that I had too. Actually mixed that with the eggs and cheese & blended til smooth. Additional parmesan at the table and we were set. Such a classic pasta dish that is a family favorite.

This was recommended to me by a woman who's husband was stationed in Guam years ago. I needed to make it for a party that I was attending and used it with Kalua Pig from this site and steamed rice. It was delicious. I made it exactly as written. We did have some party goers that I was not familiar with their taste buds so was unsure if the spice/heat was going to be too much or not enough. For this crowd it was perfect. Next time I make it for us, I will increase the pepper flakes as I like spice. Otherwise, just wonderful. Thanks for submitting.

Due to the fact that I had to cook 2 huge roasts simultaneously, to the tune of about 15 #'s total, these wouldn't fit into my crockpot. I ended up cooking them together in my dome covered turkey roaster. This was such a simple, carefree, easy thing to cook, I almost felt like I was somehow cheating. I started them at 11:30 pm in a 200 degree oven and by 7, when my daughter woke up for school, she thought that I had bacon cooking. The smell was so tempting and mouthwatering I could hardly stand it. I took it out of the oven about 2 pm and let it rest. I needed it for an event that evening and didn't bother to shred it until almost dinner time. Quickly re-heated it and got rave reviews from all party goers. I served it with fenadeni sauce from this site and steamed rice. Just delicious!

I made this for a themed "Samoan" party we had last week and they were the best. If ever there was a more yummy, ultra simple bread to make, I don't know what it would be. I ended up making 36 and had to double all the ingredients and do two pans for obvious reasons. One of the other reviews said that the rolls should be "swimming" in the coconut mixture prior to baking so I made sure that they were. I did need to add a bit more regular milk to make sure I had enough liquid. It was perfect. One pan had coconut sprinkled on it, the other one didn't. The very few leftovers made a great breakfast with coffee the next morning. Will for sure make again.

My daughter and I are smacking our lips together as I type this. So delicious and filling. I had both the lemon and vanilla yogurts on hand, used 3 whole ripe mangos, but I didn't have any of the mango nectar. Instead I did use a bit of orange juice concentrate. Very tasty little mid-day break. Love it.

Like so many others, I had to make a few modifications to suit our tastes. I also needed to adjust the amount I was making for our group. I did parboil the macaroni for a couple of minutes and made sure to stir everything every half hour or so to keep from sticking. Plus, I do think it made for a creamier smoother sauce in the end. Also added some of the reserved hot pasta water to the sauce, in addition to garlic powder. Turned out good. Cooked for 2 hours on high. Didn't bring any home and everyone wanted the recipe so something was done right.

I made the dough 2 nights ago, and baked them yesterday morning. I don't know if I would advise making the dough and refridgerating overnight necessarily because I did need to let it warm up a bit before I could even scoop out some of the dough. That said, it was a wonderful recipe that I took to a family event and got raves from all those that tried them. They reminded me of the peppermint patties candys. I made 44 cookies with this recipe. When I was getting ready to ice them with the candies, I didn't think that a half would be enough once melted to adequately cover the cookie top. WRONG. As a result, I didn't have enough candies to frost all of them (36 in a box). Next time I'll know different. And there will be a next time.

My daughter is a young college student just learning to cook. After getting settled in her new apartment, she wanted to cook dinner for her grandparents, her sister and myself. She asked for suggestions and I steered her toward this recipe. I felt it was basic enough, and easy enough, not involving a lot of cooking utensils and stuff she didn't have. She followed the recipe exactly and it turned out really well. It was good and flavorful (I could have used more garlic)and she was very pleased with herself. Everyone enjoyed it and really isn't that the bottom line?

Overall pretty good. I tend to like things spicier so it could have used more in my opinion but also, I had to think of everyone else that was eating and it was a mixed bag of people. Some did want it spicier, others thought it was fine. Rather than put the sauce all over it at the end, I did serve it on the side for those that really wanted to douse their chicken. Certainly was easy and I will make again.

WOWZA! Cindy these were completely fabulous in every sense of the word. Here is what I did different. I precooked the potatoes in the micro to give them a head start, We are under another heat advisory again and I was using the grill outside, no 400 degree oven for me tonight. I did cut back on the water since they were partially cooked, but followed everything else to the T. I did have a few fresh picked green beans that needed to be used so I added that to the potatoes in my grill pan. Really wonderful and yes I will make them again!

Well since I'm the one with the account I get to do the posting. My daughter made these cookies today with a friend and they were fantastic. Only change she made was instead of the chocolate chips (we didn't have any and I wasn't going to the store), she subbed in Reeces Pieces. Great texture, and they made more than 3 dozen. Will make again for sure.

I read through a ton of these reviews and felt I was making an informed decision when I opted to use the 2 tsps of gelatin rather than the 1 tsp called for. I certainly got a nice firm whipped topping that piped onto my 4th of July Strawberry Trifle. Too firm actually, it was reminiscent of caulking and not the soft, gental peaks of cream I was hoping for. Next time I'll know better.

Really delicious and very easy for those quick, gotta get it on the table dinners. Used whole wheat penne, and tossed in some Kalamata olives at the end. Also added a little dried basil and oregano.

This was pretty good. Didn't really know what to expect, but I guess I was hoping it would be a little less dry or firm. Alterations made, used 1 cup of bread crumbs instead of the 1 1/2. Found it to be a bit on the salty side with using a whole package of taco seasoning mix. I love spicy, but this was more salty than spicy. Kids thought it was just ok.