These are quite tasty!! I had to give them a 4 star for now just because the filling was a might too sweet for my taste--even though most of the others tasting these enjoyed them as they were. I will definitely make them again but decrease the amount of powdered sugar by at least 1 cup. I tested them before freezing and after. Much better after they have been frozen--The texture and flavors are better. I used parchement paper as a liner for the baking pan with great results. This allowed me to bake one cake, pull it right out of the pan onto a cooling rack and then bake the second 1/2 of the cake portion of the recipe--since I only have one jelly roll pan at this time. I like the idea from Kathy W's review to use them as a shortcake base.

I agree with the other person who reviewed this recipe that this fish is some what bland but fixing it this way proved to be very good. I'm also going to use it for catfish.

By far the best marinade recipe that I've found!! I'd give it more than 5 stars if I could. The meat was so incredibly tender it melted in one's mouth. I had a bit of teriaki sauce left over which I used to make up part of the soy sauce amount. I also dabbed in a bit of worcestershire sauce. Used the "lite" soy to decrease the sodium content of the recipe. Will maybe give some minced, fresh garlic and/or a bit of freshly grated ginger a try the next time. Made a large batch--enough for 15--and it was so easy to divide between two large resealable bags. No fuss, no muss. All those who were in attendance at the family gathering just loved the flavor and tenderness of the chicken. This will be my first choice from now on.

I was trying to come up with something to give my friend (one of those people who shops constantly and has EVERYTHING!!) for her birthday. She absolutely loves lemon curd so.... Turns out this was the all time favorite gift for her. I kept a little bit back for myself for tasting and found it quite tart but excellent. The consistency and flavor is perfect. I didn't have any lemon rind on hand so made it without. Next time I'll be certain to put it in for an added zing. This recipe is a must for all who enjoy a nice lemon flavor with plenty of tartness but enough sweetness for a godd balance.

We love chickpeas and this is just another wonderful way to fix them!! I used ground cloves and cinnamon also w/ good results. I did use some of the liquid from the chickpeas. 1 tsp of cayenne pepper is a bit much. I was sweating while eating this!! (I liked it none the less) Will decrease the amt of cayenne a bit next time. High ratings from my husband, too. He also agreed to decrease amt of pepper!!!

Very, very good!! I also chose not to blend the ingredients. Think I like it better as I can not envision blending making the dish better. Used a large can on diced tomatoes instead of fresh. Served over brown rice. Also served chickpea curry (found on this site) as a side. Will definitely make again and again.

This is a wonderful recipe. Nothing needs to be changed!!I made a double batch for a family gathering and they all disappeared but not before rave reviews. I wasn't too certain how they would turn out after seeing them right before baking and without the cinnamon/sugar and nuts applied. No need to worry!! The aroma while they are baking is equally as nice. These will definitely be made again and again in our home.

This is my second rating for this recipe. I thought that it couldn't get any better!! I found that substituting diced canned tomatoes (brought to a boil and thickened w/ some corn starch)adds more flavor and texture to this dish and provides for a bit more sauce. I also forgot to add the parmesan to the coating one time and discovered that it is better to sprinkle over the tofu while layering in the baking pan--not so much lost in the pan during the frying step. Add the "drippings" from the frying step to the top layer of tofu before covering with the last bit of sauce. I also increased the amount of herbs a "pinch" more to give the dish a bit more flavor. This remains one of our favorite tofu dishes!!!!

My husband and I liked this recipe very much. I had a cajun b-b-q sauce on hand which was good but I think next time I will use another sauce flavor as the cajun was a bit overpowering for me. I feel I will be able to give this recipe a 5-star rating after trying it again w/ another sauce. Also needed to use an extra egg white. I hadn't heard about freezing the tofu either. Wonderful trick. I am tempted to try the recipe without this step just to see how it compares. I am definitely going to be using this again and again.

This recipe is a definite "keeper". Makes enough for quite a few meals if using it as a side dish. I used 3 med. sized Vadalia onions which was good but I think next time an additional one to two onions would be worth a try. I used brown rice and cooked with the lentils with no problems. Cooking time was approx. 45 mins. The amount of liquid I used was approx. 3-1/2 c. I used chicken stock for a bit more flavor. I added 1/2 tsp cumin to the lentil/rice mixture during cooking also added the pinch of cinnamon to the onions as suggested in another review---very good.

So good!! Very authentic recipe. I wouldn't change a thing to the recipe.

This one gets raves in my house!! I'm not a fudge fan but I do enjoy a taste or two of this recipe. My husband is the fudge expert and says "it's the best". I give it as gifts and people will comment on how creamy this fudge is. We could experience a nice Irish Cream flavor. For those who do not like such a strong flavor I recommend making your own Irish Cr. with less whiskey than called for as I have learned to do. (There are some great recipes on this site for Irish Cr.)

These are very good. The texture is different from "conventional" pancakes--they are much denser. I've even used the entire egg with good results.

I found this recipe to be one of the best uses for eggplant yet!! I didn't have sour cream on hand so I substituted plain yogurt with very good results. I think that an oven temp of 350 would be better but still bake for the entire time. I sprinkled the slices with parm cheese after the baking process was completed. I think I'll try it with some spaghetti sauce on the side the next time. Will certainly make this again.

I've made these over and over with raves each time. They are the best!! They are light and full of flavor. I added raisins in some batches and pecans in others. I've used both yellow and white cake mixes with excellent results from either.

This is a very impressive cake to serve to our friends who love the real cannoli!! Everyone was quite impressed with the flavor and appearance. I, too, found the filling to be a bit too runny so I sprinkled some white chocolate pudding (instant) into the mixture until it thickened to a spreadable consistancy. This also gave it another dimension of flavor. (I did the pudding "trick" the second time I made the cake. The first time I increased the amount of cream cheese to 8oz which also helped--but the pudding "trick" works the best!!) I'll definitely make this again and again.

These are an excellent treat to have on hand these days in our household as we are on a no refined flour/sugar type diet. We don't feel as if we are cheating!! These have such a wonderful nutty flavor and the honey provides just the right amount of sweetness.

These are "the best ever". You'll never want to use another recipe again!! I have made them many times and give one of the pans away to friends and family. People actually request I make them again----and soon!! Be certain to have extra flour on hand when you are kneading the dough. This dough can be rather sticky.

This is a wonderful way to use up the abundance of rhubarb in your garden!! My husband is not a rhubarb fan but found this pie to be "out of this world". It is quite light, airy and appears to be from a gourmet pie shop!! The only thing I had to do differntly is put a foil tent over the pie about 1/2 way through the baking process because it seemed to be browning too much, too quickly.

We found this to be a very tasty dish. I think that 1-1/2 c. of water with only one Tbs. of flour for thickening makes for a very "soupy" sauce. I am going to make this again but will experiment with either less water or more thickener such as corn starch. My husband and I both agreed that if the sauce would be thicker it would be a wonderful topper for cooked rice.