Very good! (But you should maybe warn others before tasting so they don't expect chocolate and get disappointed! Either that, or add more ginger so that it has a more obviously "spice cookie" kick)

Very good, but I used the thai sweet chili sauce instead of the oyster sauce (and omitted the sugar). I did not have chili oil or hot chilis so improvised with chili powder. I also added some water to create a sauce and served it over pasta. I definately will make it again, but might add some finely chopped tomato for more color. (Hint: don't eat this while breastfeeding! Woops, unhappy baby today!)

Quite good, but I prefer more lemon flavor and adjusted it accordingly. First time I made it, an Argentinan lady asked for the recipe so it must be good.

Mmmm, this is yummy! I gave an "American" themed party with an international group of friends here in Cyprus, and everyone liked the punch. There were two true "Southern" Americans (me not included!) in attendance, and they both said it was authentic and they were so excited to taste that flavor again.

Wow. Either I am REALLY bad at making donuts, or.... something. This is my 3rd attempt at various recipes, but neither of the others was quite as bad as this attempt. I will certainly never try to make donuts for the rest of my life after this experience! =) Some things are best bought in the grocery store I guess.

Yes, this is a great basic recipe with lots of flexibility for spices and type of meat. I'll spare you the detailed list of what *I* added, but I do suggest Worcheshire or even Tobasco sauce, which I haven't seen listed in other reviews. As much as I love fresh basil, you might as well save it for the sauce where you can add it at the last minute to maintain it's flavor. Baked in the meatballs, most of the fresh basil taste is significantly diminished (it does add nice green specks though). Also, if you grate or process your onion, it will be the best consistency for holding meatballs together and distributing the flavor.

Russian, Greek, Mexican, Egyptian... Many countries claim it as their own. =) I've made this several times now and find that the easiest way to get the dough to cooperate is let the butter soften to room temperature before mixing and forming the balls. After forming the balls, refridgerate for 20-30 minutes before baking. That way the dough mixes easily, and there is no need to add extra moisture to hold together. Refrigerating the balls makes them keep their shape in the oven. The Egyptian way to do this cookie is to skip the nuts and stuff a small piece of Turkish Delight in the middle of each ball. I like it best that way and it is not really that hard to do.

Very yummy. Also works with home-pureed pumpkin. With this recipe, I made a loaf to freeze, and 12 muffins to eat fresh. I'm picky about muffins, but I ate 9 of the 12 by myself in 2 days because I liked the flavor and texture both. Will probably use a different streusel topping next time, but the muffin body is great as is.

This review is for the dressing only, which is great! Thank you!

Very good with ground beef instead of chicken. I did add some garlic, salt, extra green chiles, and chile powder to the meat mixture for more flavor. Also used the juice from the green chiles as part of the broth for some extra spice. The sauce is delicious and easy. Although I used 2% plain yogurt instead of sour cream, it turned out great. Thank you!

The firm texture of the cake made it easy to layer. On the down-side, it was quite dry the first day. After being in the fridge with the whipped cream icing for a day or two, it became much more moist and tasty. I'm not sure how to find the ballance between texture and taste... I would also suggest using ALL the juice from the cherries, instead of discarding all but 1/2 cup. I ended up with not enough cherry topping and what there was of it was very very thick.

This is very good. I especially like the garlic in the dough.

This was my first experience making spritz, so I feel like I don't have the right to give a semi-negative review, but actually the first pan of cookies literally melted unbelievably flat and shapeless (at least they came off easily). I added probably more than a cup of flour to get it to a consistancy that would hold it's shape. So it did work in the end, but had I known I would have to add so much flour, I would have added more vanilla for some extra flavor. Oh well, I'll try again and see if I can up the quality a bit more.

Although I am not a fan of cheesecake in general, I made this for my husband's birthday. It was my first cheesecake, and I have to say it tasted much better than the baked kind that you get in restaurants. I can even say I kind of liked it, not to mention it being very easy. So I will use this recipe if making cheesecake ever again in the future. (And yes, my husband also loved it)

The cake itself is classic and tasty. I did not try the butter sauce, but topped the cake with custard instead.

Good, but I added all the spices and herbs to the dough as well, plus chives. I was glad I did that because it would have been flavorless/colorless without. All in all, I think I tripled the spices, and everybody at Thanksgiving liked them a lot. Next time I will also double the cheese. Hopefully it will be something like the biscuits from Red Lobster that I love so much, but can't afford to go eat more than once a year! Thanks for posting!

Very good with the added spices. I loved the granny smith flavor and texture (so did everyone else at Thanksgiving dinner). My crust was NOT cooperating at all, so I had to squish it into the pan, and then grate it over the top instead of the lattice crust. (I should not have tried two new recipes at the same time). Next week I'll try this again with a tried-and-true crust recipe, but the delicious filling is not effected either way thankfully!

Very cooperative crust and filling. It is a perfectly classic pumpkin pie (which I will use the recipe for in the future). There was no "wow-factor" that caused non-pumpkin lovers to suddenly like it, but that's ok. The only thing I didn't like was the whipped cream. Was too sweet and I could not taste the ginger at all. I might try cinnamon next time, but will definately omit the honey. Anyway, thanks a lot for sharing and happy thanksgiving! PS if you don't have vinnegar, use lemon juice for the crust.

Skipping the wet ingredients, this worked well in place of half a packet of ranch dressing mix which I did not have on hand.

This is really very good (and intriguing since it contains Pepsi). I have to reserve 5 star ratings for the really spectacular meals or else I would rate too many things 5 star. This is 4.5, so thanks a lot. I would comment that as a main dish, this recipe serves only about 8, not 18 (a typo I wonder? Or maybe 18 appetizer servings). Also, I don't have a slow-cooker, but it worked well in a normal pot simmering on low for about 40 minutes.