I made the sauce only, I used a soy-brown sugar marinade for the salmon. Yummy!

Simple and delicious! I actually added the lemon juice to the butter in the pan, and whisked it together quickly which gives you more of a sauce. I served mine with red skinned mashed potatoes and sauteed spinach. The almonds add a nice crunch to the texture. Oh and "amandine" is definitely the correct name!

Followed the ingredients but instead of grilling, baked at 500 for about 10 minutes. It was so easy and tasted great!

Great! The only change I'd make is to reduce the sugar just a bit, I like them sweet but they were a bit too sweet for me. Otherwise, great texture and flavor.

These were awesome. I had a hard time getting the amount of adobo sauce the recipe called for from the can so I pureed some of the chipoltes too - bad idea, wayyy too spicy! So we had to use the sauce really sparingly, but they tasted great.

I've made lemon meringue pies for years from the recipe on the back of the corn starch box, with varied success. However I was really pleased with the extra touches in this pie and it turned out beautifully. I have to say beautiful because we didn't cut into it at the party I took it to so I didn't taste it once it was assembled! But it looked good and the custard was good when I sampled it during cooking. I liked this method of creating the custard more than the "throw everything in the pot and boil" version, it's harder to mess up or burn this way. Only change is that since you add some of the meringue to the custard, it doesn't leave much for the top, so I'd use 5 egg whites instead of 4. I also use a graham cracker crust, which is how my mom has always made it.

Overall this was good, although I think it called for way too many nuts in the sauce. I'd use about half of what the recipe calls for. I bought the biggest shrimp I could find and the servings were still pretty small at 1 per person, so I'd suggest making double the shrimp. I also used packaged polenta, so I can't comment on that recipe but the sauce and shrimp were good.

Although this was nice, I found it lacking in flavor. I added crushed red pepper (a couple pinches), extra garlic, and more salt and pepper than I would have expected I'd need. After that, it was pretty good! I didn't think it would need the butter but it definitely helped the flavor.

I was a bit uncertain about putting cranberries in pumpkin bread but I had both ingredients I needed to use so I gave it a shot. The result was fantastic, amazingly moist and flavorful. I used 1c of white-wheat flour and you would never know from the texture. I would have liked more cranberries, just 1c for 2 loaves and there was only 1 or 2 per slice, so next time I'll probably double them. This is a keeper!

This was very good overall, tasty and rich. The consistency of the cake was just right, I didn't have any problems assembling and rolling it (which is usually the hardest part). I stabilized the cream filling with some piping gel (you can also use gelatin dissolved in water) and used coffee liqueur in the icing instead of plain coffee. I also made a little more icing than the recipe called for, and had a bit leftover, so the called for amount seems just right.

Overall good and easy to make, a little bland.

The cooking time of 35 minutes seemed long to me, and indeed my brownies came out really hard around the edges and a little too chewy in the middle. I think they would have been fantastic if they weren't overcooked. I didn't have any problem with sticking, I used foil and a generous shot of PAM in my nonstick pan. I think they could use a pinch of salt and baking powder. Although I like them fudgey, I think a tad of baking powder would make them a little lighter. Also the recipe doesn't make that much batter so a 9x13 pan is a little large. I might increase the recipe by 1/4 next time.

I served this with some spaghetti noodles and sauce, it was excellent and my family loved it.

Good in general, I used some fresh (carrots, potato and green beans) and some canned (corn and peas) veggies, steaming/microwaving the fresh ones until lightly done first. Also used fresh Thyme. It could use some salt and pepper and less thyme. I also added a little herbs de provence into a homemade crust and it was delicious!

Deceptively easy - as long as you don't burn the custard, the rest is just assembly. I used Starbucks coffee liqueur and espresso, sprinkled some cocoa in the middle, and topped with bittersweet chocolate shavings. If you want to decorate the top, make extra whipped cream. I made it 2 days ahead, and it was great!

These were wonderful - best homemade blueberry muffins I've ever made! The batter came out extra thick, so I'm wondering if adding a little extra milk would be a good idea. Otherwise, everything is perfect. Oh, and they are plenty sweet!

I added an extra teaspoon of milk and corn syrup to get the ideal spreading/drizzling consistency, and I think next time I'd just add milk, not corn syrup, so it sets up a little better. But the cookies looked fantastic and I love the way the icing levels out on its own and looks glossy and bright. A very easy way to get professional looking cookies!

These were great, I cut the recipe in half and it made 2 pans. The consistency of the dough was perfect and made it through three rollings while still being manageable. The only thing I'd modify is perhaps to try another flavoring like lemon or almond extract to make them more interesting.

I used margarine, and mine took a lot longer to set than I expected (a few hours) but they ended up tasting great. Probably would be better with real butter.

On the recommendation of other reviews I only added about half the milk the recipe called for, and the batter was still pretty runny. The cupcakes were really flat on top because of that, but they tasted fine. I think this recipe really only needs about 1/3 cup of milk. Frosted with cream cheese icing they were yummy!