This cookie is excellent! I didn't have anise seed or oil so I filled a tablespoon with anise extract alsmost to the top until I ran out. I topped it off with almond extract and threw that in. Taking the advice of another reviewer I also doubled the vanilla. The logs are really easy to work with as long as you wet your hands with cold water. I've tried 4 other biscotti recipes from this site and have to say that this one is definitely best. The brandy is a nice plus. This is a keeper!

I've made regular fettucine alfredo a hundred times but just recently started adding ricotta. As if it wasn't artery clogging enough, right? Anyway, the way I do it is to use full milk ricotta and whole milk instead of skim. Of course this is super rich but it's not a meal for every day either. I'm not crazy for the taste of parm, so I don't use that much...I basically throw a small handful in at the end and mix it in. Also, make sure that the broccoli is fresh and not frozen. Remember to use salt and pepper to your own liking and not necessarily what the recipe calls for. Everyone has different tastes. I'm sure the right amount of salt will make a big difference in whether this dish is bland or not.

Isn't if funny how five people around a table tasting the very same thing can either love it hate it? Can our taste buds all be that different? My son and I hated it...my daughter thought it was good...my husband mentioned that it was bland...and my other daughter said all she could taste was steak sauce...go figure. Will I make this again? Not a chance.

This cheesecake was just okay. I make quite a few cheesecakes throughout the year and I was really looking forward to this. Next time, I think I will cook the pumpkin in a pan with the spices before I add it to the mix, because I found that my problem with the taste of this as is, was that it tasted too much like bland canned pumpkin.

I GUESS I'M IN THE MINORITY HERE WITH NOT REALLY CARING FOR THIS RECIPE. AT FIRST, IT MADE PERFECT SENSE TO ADD THE SAUCE ON TOP BECAUSE SAUCE AND RICOTTA GO SO WELL TOGETHER. WHEN I SERVED IT AND TOOK A BITE I DIDN'T CARE FOR THE SAUCE ON TOP AT ALL. THE FILLING WAS GOOD, BUT NO DIFFERENT THAN A DECENT LASAGNA STUFFING CHEESE MIXTURE. THE CHICKEN TASTE WAS LOST WITH THE STUFFING AND SAUCE AND IT COULD HAVE BEEN STUFFED "ANYTHING" AT THAT POINT. I THINK A DIFFERENT SAUCE WOULD BE SO MUCH BETTER. IT'S DEFINITELY NECESSARY TO HAVE SOME TYPE OF SAUCE BECAUSE IT WOULD BE MUCH TOO DRY AND MUCH TO UNATTRACTIVE TO SERVE THE CHICKEN BREAST WITHOUT A SAUCE.

I really have enjoyed making this cake quite a few times since I first read it. I think it's delicious and very easy to make and everyone that has had it loves it. I've tried a few variations of it such as adding cream cheese but prefer the original best. I have mixed both chocolate and honey graham crackers, alternating almost in a checker board effect and I do like it like that. I recommend that if you choose to make the icing instead of buying like some reviewers have suggested, make sure the sugar is completely dissolved. When you think it's dissolved enough, stir again and again. The first two times I made it I thought the sugar had completely dissolved and both times I was able to feel the grittiness under my teeth. I find the icing delicious and I like how it glazes the cake. Try it you won't be disappointed.

THIS RECIPE IS EXCELLENT. I MADE BARS INSTEAD OF COOKIES AND THEY WENT QUICKLY. MY CHILDREN AND I ARE ALLERGIC TO MIXED NUTS AND PEANUTS SO I JUST INCREASED THE RAISINS AND APPLES A BIT. THEY WERE EASY TO MAKE TOO, WHICH IS ALWAYS A BONUS. THANKS FOR THE RECIPE!

FOR ALL THE BAKING I DO, I'VE NEVER MADE OATMEAL COOKIES UNTIL THIS YEAR. MY CHILDREN DON'T EAT RAISINS SO THAT'S PROBABLY WHY...ANYWAY, I'VE MADE FIVE OR SIX DIFFERENT OATMEAL COOKIE RECIPES BEFORE THIS AND I WASN'T CRAZY ABOUT ANY OF THEM UNTIL NOW. I FOLLOWED THE RECIPE EXACTLY EXCEPT (I CAN'T BELIEVE I'M ACTUALLY ABOUT TO ADD A CHANGE TO THIS RECIPE...IT'S MY PET PEEVE AND HERE I AM DOING IT) I ADDED NUTMEG TO THE RECIPE. IT WAS SO UNNECESSARY BECAUSE THESE COOKIES ARE DELICIOUS AND NEED ABSOLUTELY NO HELP. I'VE NOW MADE THESE AT LEAST 10 TIMES AND I ALWAYS GET TONS OF COMPLIMENTS. YOU KNOW YOU HAVE A GOOD THING GOING WHEN PEOPLE ASK FOR THE RECIPE. IT'S LIKE PEOPLE ASKING YOU WHAT YOU WEAR FOR COLOGNE/PERFUME BECAUSE YOU SMELL GOOD. ANYWAY, THAT'S HOW I ALWAYS THINK OF IT. IF PEOPLE DON'T CARE FOR THEM, THEY'RE NOT GOING TO GO TO THE TROUBLE OF ASKING YOU FOR THE RECIPE AND START WRITING IT DOWN. IT'S EASY ENOUGH JUST TO EAT THEM, SAY NOTHING AT ALL OR THAT THEY'RE GOOD, AND MOVE ON. AWESOME COOKIES!

THE CHICKEN WAS FLAWLESS, VERY MOIST. I'M ALWAYS ON THE LOOKOUT FOR NEW THINGS TO DO WITH CHCKEN BREASTS, CONSIDERING IT'S A STAPLE AS FAR AS DINNERS. I WAS REALLY PLEASED WITH HOW TASTY THIS WAS, NOT TO MENTION HOW EASY. I MARINATED THIS IN THE MORNING AND JUST THREW SOME SIDES TOGETHER. DINNER WAS ACTUALLY ON THE TABLE BY 6:00.

I also changed this recipe from carrots to lima beans and instead of nuts i used pepper corns. I'm just kidding, but I don't understand why over 800 people can give it such a high score when they alter it. Follow the recipe as it's written and review it honestly. It bothers me so much that people keep changing it and then give it such a high mark. It's not even the same recipe anymore so it's very misleading to people that don't read the reviews and just go by the ratings. It ends up costing people time and money and I think that's totally ridiculous. I tried this cake and honestly, it was terrible. I didn't change a thing so I feel that I can rate this honestly. Some of you should give it a try or make a different recipe alltogether!

I, like the other reviewer, read all the reviews before making it but gave it a shot anyway. I was a little apprehensive because of two reviewers remarking on the lack of carrot taste. I fully agree with them now that it's done. It's a good cake, don't get me wrong, but I want a carrot cake. If you're not interested in grating your own carrots, you can just buy them grated at the grocery store. But you shouldn't substitute on the carrots...that's definitely not a good idea.

the first time i had this dish was 20 years ago when my then boyfriend made this for me. I thought it was deliciou. I found this recipe on this site and plan on making it this weekend for my husband (not the same guy). I've read the reviews and will see how it looks before it goes into the oven as far as liquid. Also, I was very surprised to hear so many complaints about it not being seasoned enough. I would think that unless you're a complete novice in the kitchen, seasoning the chicken goes without saying. This recipe only calls for 1/2 teaspoon of salt and pepper. That's obviously not enough seasoning for all those ingredients even with the addition of the cheese. I don't usually pay attention to the salt and pepper directions since everyone's taste in that department is different. Just add more salt to the recipe and I'm sure it won't be bland anymore.

I thought that the bread pudding itself was outstanding. The taste was amazing. I then made the huge mistake of taking another reviewers advice and poured all the sauce over the pudding. Uggh! I almost gagged from how sickenly sweet it was. It could have been because I took the advice of another reviewer who recommended burning the whiskey off instead of mixing it in like the recipe called for. Big mistake. There was no whiskey flavor and all that was left was sugar. I may use heavy cream next time instead of corn syrup. I don't get the sugar and corn syrup mix, seems like that mixture would just be too sweet. Anyway, the bread pudding itself is awesome, but the sauce needs some help.