Made this dish exactly as directed and came out amazing! My family and friends raved about this dish days after Thanksgiving! Thanks for the awesome recipe!

What a great change from using maple syrup on pancakes. I didn't have heavy cream but I did have buttermilk from the pancakes I was making. Using my ultra scientific method of guestimation, I added about another TBS of brown sugar to make sure the buttermilk didn't hide the sweetness. It turned out good, next time I'll make sure I have heavy cream on hand.

Easily the best pancakes I've ever had. I combined them with the Cinnamon Cream Syrup from the site and it was a match made in heaven

Outstanding risotto. I paired this up with Stuffed Chicken Valentino from the site and my wife and one year old didn't leave a speck of rice on the plate. Also, it would help if the Parmesan was added to the instructions because not everyone knows how to make a traditional risotto. And for the record, do yourself justice and use fresh grated parmesan.

I only used the meatballs from this recipe, as I only had 20 minutes to get dinner on the table. The meatballs alone were outstanding, and I imagine that being slow cooked as opposed to baked (what I ended up doing to get things done) they would be perfect. Next time I'm going to make the sauce and the meatballs.

Everyone in my house was very impressed with the puffs. My 1 year old especially loved them, as she loves any food she can crush in her fingers first. Match these up with your favorite cup of coffee and you got yourself a winner. I'll be making these once a month at least for the guys at work. Next time I'm going to try the variation Amber suggested with cinnamon and apple being added to the batter.

Tonight I cooked this along with "Teriyaki Flank Steak" and white rice. I was actually slightly let down with the spiciness of the sauce. I used Sun Luck brand hot garlic pepper sauce. It couldn't have been any hotter then medium salsa, however it tasted great so it wasn't that big of a deal. We cooked green beans separate for our daughter just to be safe, but after finishing off the green beans I'm pretty sure she could have easily handled it. This is a great variation to just steaming green beans.

Great use of a flank steak. I combined this with "Sweet and Spicy Green Beans" along with white rice and it was a hit. For the wine, I used Sherry, and I swapped out olive oil for sesame oil in the hopes it would give it a bit more asian flavor. I think it was a good choice, as it had the slightly nutty aroma of sesame and just a hint of flavor from it. It would have been just as good with olive oil, so you don't miss out on anything by following the recipe exactly. The only other variation I've made was using low sodium soy sauce. Took about 8 minutes per side to cook on my grill to perfection and about half that to make it disappear off our plates.

Wonderful chicken dish. The roasted red peppers really make every bite a treat. I think I may try and marinate the chicken next time to add some additional subtle flavor, and perhaps take the advice of others and add some garlic. We used freeze dried chives instead of fresh, and it seemed to be a bit too much chives. They claim to measure the same, but most of them ended up on the baking dish. Not the fault of the recipe.

As others said, this truely tastes as good as it looks. I made this along with the Stuffed Valentino Chicken on this site, and my wife, my 11 mo. old, and myself all loved it. Great blend of flavors and it looks great too. It would probably serve well as a filling for chicken breast as well if some cheese was added. Definitely part of our new rotation, and surprisingly inexpensive.

I was curious when I read the recipe why it never says to sweat the eggplant. I've never had eggplant before, and can safely say I'm not a fan. Not sure if sweating will help the flavor for me, but the whole meal I was dying for any sort of meat taste. I'd never make it as a vegetarian, and I tip my hat to all of you who live life without meaty goodness.

I'm a huge tomato fan, my wife enjoys them but never imagined them as a side on their own. These went well with a sundried tomato beef tenderloin I cooked.

What a great chicken dish! I was looking for a good recipe that uses avocado as we bought a few for my daughter to use as baby food and she doesn't have much of a taste for it. Well thank goodness mom and dad do, because we polished off the plates quickly! This tasted best when you got a taste of avocado, tomato and chicken in each bite, so next time I will probably dice the tomato and perhaps make an avocado spread. It could just be my obsession for bacon, but I think adding bacon would make this even better, as the dish has a light flavor.

One of my new favorite ways to cook rice, the choice of spices used was perfect and this can go with almost any entree.

This was a great way to serve up rice, unfortunately my herbes de provence blend was a bit heavy on the lavender so it had too much of a soapy taste in a few bites, however that wasn't the fault of the recipe and my wife and I loved it!

My wife made this for me using smoked paprika and chicken breasts and it was delicious. The color, aroma, and taste were perfect. The smokiness of the paprika we used complimented the heat of the curry. We would have never finished a whole chicken, but we'll definitely give this another go when we have company and can finish a whole bird!

I was cooking up a triple threat of herbs de provence for my wife, as she doubted we could ever use our jar of lavender. I already had a recipe for chicken and rice, so I needed a vegetable, and came across this gem. While we're not the biggest fans of using lavender in dinner, this baked zucchini recipe could use any sort of spice blend. This was the highlight of dinner, and is going to be our preferred method of serving zucchini. We almost ate it all before the chicken finished cooking!

I made this with the intentions of finally getting my wife to say she didn't like something I cooked, but this actually ended up being a surprisingly good dish. I didn't use the italian seasoning, as I didn't want anything competing with the sweet and salty flavors. I knew that vanilla can be used with seafood and poultry with positive results, I just couldn't imagine the taste. It was subtle and fragrant, and went surprisingly well, although next time I might cut down on it just a tad, because I can see this dish intimidating people who don't enjoy trying incorporating common flavors into uncommon dishes.

This was decent, however it pretty much tasted like teriyaki sauce with cinnamon. We've experimented with a lot of pork tenderloin recipes on the site, and think we're gonna stick with the savory recipes.

I had almost a full can of beans leftover from the southwestern egg rolls recipe I got from here, so the wife and I figured we'd give it a shot. Neither of us really had black beans before, but we weren't all that impressed. I followed the advice of some raters and added lime juice, but it was a bit too much. I don't think anything was wrong with the recipe, but they just weren't that impressive.