I will make this recipe again. It was easy to make and a great way to use the Hachiya persimmons we had that were getting mushy.

I've made these cookies about 3 times and they're great, however I'm only giving it 4 stars because the directions could be better. For example: - it doesn't say when to put in the vanilla extract. - it doesn't say whether to put the chocolate chips in w/ the dry ingredients or wet ingredients - the ingredients should be listed in the order they're used - the butter should be softened before using. Suggestions: Step 2 onward should read something like: Step 2: Combine dry ingredients: flour, cocoa powder & baking soda. Step 3: In a separate bowl mix the wet ingredients by creaming sugars, eggs & softened butter. Step 4: Mix the vanilla extra & chocolate chips into the wet ingredients. Step 5: Sift dry ingredients into wet ingredients and mix well. Step 6: Drop by teaspoon onto ungreased cookie sheet. Bake for 9 to 12 minutes.

I've made this recipe twice; it tastes great, but I'm only giving it four stars because it makes too much dressing. The second time I made it, I also shredded a couple of carrots and two red bell peppers to balance the amount of dressing versus the vegetables. I'll be making it again, though.

I didn't have elbow macaroni, but used orzo instead and it worked just fine. This was easy and a crowd pleaser

Simple, easy to make and very tasty.

This turned out great. It was easy to make and the marinade gave it a great flavor. We had a 2 lb. flank steak, so I grilled it 5 minutes on a side. It came out a nice medium rare in the middle. It was very juicy. The only things I did differently was that I omitted the chili powder and used fresh instead of dry rosemary. I served it on french rolls w/ sauteed onions and yellow bell peppers. It was a hit.

I followed the recipe exactly. They tasted OK, nothing special.

I'll definitely be making this again. I'm giving it 4 stars instead of 5 because I had lemon basil on hand instead of regular basil. I'll try it w/ regular basil next time. It was easy to make and tasted great.

I followed the recipe exactly and wound up w/ very mustardy/vinegary tasting eggs.

Tasted great, easy to make, I added one finally chopped white (sweet) onion to the pot w/ the asparagus at the beginning. I'll be making this again.

This was an easy recipe to put together and tasted great. I used red snapper, since we had some. I also substituted a cucumber for one of the two celery stalks.

This is a very easy recipe to make and it came out quite nicely. In the last few minutes of cooking I added some scallops, which worked out well

I would have given this recipe five stars, except that it took about 35 minutes to bake the crust, not the 15-20 listed. Otherwise, I used mexican limes (key limes) instead of lemons since I had a bunch. As others suggested, I used the zest from one and about 3/4 cup of the juice. They tasted great.

Nice easy recipe to follow. As others have mentioned, separate the fries on the baking sheet or they won't crisp up. I like the fact that you can simply change the seasonings and get a whole different fry. I used garlic & parmesan the other night

I guess w/ a borscht I was expecting a dark red soup with a pronounced beet flavor. This recipe came out more like a winter vegetable soup. The flavor was of the vegetables (all of them) and the color was dark brown.

On a cold, rainy winter day, this recipe hit the spot. It was easy to make and it tasted great. The only thing I did which differed slightly from the recipe is that when I made the roux, I let it brown for a while, so the flour/butter mixture was chocolate brown. Otherwise, I followed the recipe exactly and it turned out great.