This was my first experience with quinoa, and it is absolutely delicious. It is best served cold. Next time I make it, I will wait until it has cooled before I add the chopped cilantro-- it wilted a bit in the hot quinoa. Thanks for a great recipe!!

This dressing is delicious, and I always serve it when I make hot wings. Everything about it just works. Thanks!

This dip is super-easy to make, and it's delicious! I served it with Wheat Thins, and my guests were very happy. Thanks!

This was a really easy way to make a great-tasting tomato soup. Be aware that it yields 4 cups of soup, so it really doesn't serve 11 people (unless they each get about 1/3 cup of soup). The only thing it lacked, in my opinion, was a little "kick," which I added with a bit of cayenne and fresh basil. However, as far as the basic ingredients and cooking method go, this is a great recipe. Thanks!

This was easy and delicious! It was a tad bit sweet, so I think I'll leave out the sugar next time. I also used fresh oregano and basil. (I added the basil at the very end.) I smoothed it slightly with an immersion blender. My husband thought it was awesome. Thanks!

Awesome!! I am from Louisiana, and I've had some mighty fine Oysters Rockefeller in my day... This recipe was right up there with some of the best! It doesn't contain some of the traditional ingredients (Pernod, sometimes anchovies), and the cheeses are a bit untraditional, but the end result is fantastic!! I did add a bit of cayenne pepper for a little heat, but I otherwise made the recipe as-is. This was a great find! Thanks!

Good recipe. I made half as the recipe stated, and I added a glaze of half maple syrup/half Sweet Baby Ray's barbecus sauce to the others. The original ones were really good, but the ones with the glaze were fantastic!

This is probably my favorite salad in the world. Caprese salad, with the ingredients listed, has such a pure, fresh taste... Try it as-is before you alter it! For those who want to put balsamic vinegar/garlic on top, it's all a matter of personal preferece, I suppose, but it takes away from the authenticity of the dish. Give this one a try!

Wow. This recipe is incredible. I used it on baby back ribs, and it was delicious! I will never, ever buy barbecue sauce again. The depth of flavor is perfect. Thanks, Al!

Simple and straightforward--this is the best chocolate chip cookie recipe I've ever used. It yields cookies to rival any deli's. I didn't change a thing, and I didn't bother to refrigerate the dough. People who had problems with these must have done something incorrectly, because these were perfect--chewy on the inside, a little firmer around the edges, rich, and yummy... I cooked mine for 16.5 minutes.

Awesome ice cream. It's also good, as one reviewer noted, with crushed pineapple added at the end. Not to beat a dead horse, but if you use coconut cream or coconut milk instead of cream of coconut, you will surely be disappointed. I used Coco Lopez cream of coconut. I also omitted the optional flaked coconut for a smoother texture. This ice cream was awesome. Thanks!

This was a great, simple, satisfying meatloaf. The seasoning was perfect. No additional salt, pepper, or other seasoning is needed, since the sausage and the dip mix are loaded with all three. Thanks!

Foolproof and delicious. DO NOT REDUCE THE AMOUNT OF SUGAR. The only thing that I did differently was that I scraped half of a vanilla bean into the egg whites when they reached the stiff peak stage. (If you add liquid vanilla extract, you will have to up the sugar content, as the extra liquid WILL affect the outcome of the cookies.) As many former reviewers have noted, the egg whites take a good 15-20 minutes to reach the stiff peak stage with an electric mixer. (My KitchenAid Pro 600 took about 16-17 minutes.) Next time, I'm going to try folding some toasted coconut into the finished mixture.

Awesome, awesome, awesome. I had no idea crepes were so easy to make. This recipe yielded eight perfect crepes. I filled mine with Nutella and bananas and served with a scoop of vanilla ice cream, re-creating a crepe I had in San Francisco last month. This recipe is virtually foolproof. Thanks, Erin!

This dressing was phenominal. I was so pleasantly surprised at how good it actually tasted. In lieu of honey, I used 4 T water and 3 pkg. Splenda. I'm sure that the recipe is even better as written, but I wanted to cut as many calories as possible. This was awesome.

I must admit that I was very skeptical about this recipe, but with all of the great reviews, I had to try it. It was absolutely delicious. I don't think I'll tell people what's on the ingredient list, because it is super-fattening, but the flavor is great. I'm going to try some of the low-fat versions that some of the other reviewers have written about. Thanks for the recipe!

I was pleasantly surprised at how good this dish was! I tried it because I thought it might be good, but it was just great!!! Don't forget to season the chicken and the sauce with salt and pepper to taste. I think that maybe a couple of reviewers may have forgotten, which led to their conclusions that this was bland. It was absolutely delicious! Thanks!

Absolutely delicious. The cinnamon, nutmeg, and orange/lemon juices DO give this cobbler a flavor unlike any other cobbler I've had, but it is a GOOD variation... It's quite unique. The crust is soooo yummy, and I had plenty for the recipe. I had to add extra flour when I was kneading in the water and egg, because it was a sticky mess... Also, I didn't bother with making a "lattice" form with the top crust... I just cut it into wide strips and flopped them haphazardly onto the top of the cobbler for a more rustic look. (This was much easier than making the lattice, and it tasted just as good, of course.) This recipe would also be *excellent* with apples.

Tastes great, but next time I'll leave out the reserved bean juice, as it was just a tad too watery. Overall, though, this was a delicious recipe, and a great diversion from traditional hummus. (I actually made it because I was out of chick peas... Glad I was!)

These cookies weren't bad, but I felt like the flavor of the dough was too much for the delicate flavors of the macadamia nuts and white chocolate. I much prefer the recipe for White Chocolate Macadamia Nut Cookies IV on this site. (The dough is sweeter, less dense, and complements the other flavors well.) Thanks for the recipe, though!