Good as is, just a little rich, hence the 4 stars. For an occasional meal, it's just great!

Worked well, but I will leave out sour cream next time. Family doesn't like the taste of sour cream.

Make sure to chill dough thoroughly before putting in oven so cookies don't collapse. A thimble worked wonderfully to create the holes in cookie and put the rasperry jam in a baggie with a small hole in corner to fill the corners. Also, use the almond instead of vanilla extract. I tried both ways and the almond was MUCH better!

Made as directed with one exception. I added 1 lb of andouille. Made a good soup great. I want to try smoked sausage next time

I loved it, but family didn't care for the soft inside of the brussel sprouts. They commented on the "mushiness" just like some other reviews. I will try one more time and quarter the sprouts to get more surface area to brown. They did love the taste of the outside however.

This is an unusual recipe. I was hesitant but had to try due to a HUGE amount of sprouts out in my garden. You get tired of them boiled all the time. I am very pleasantly surprised however. This is very good as it stands, with the potential to be great with a few tweaks to suit our families taste. The boy had two helpings! I did make without the nuts, didn't have any at home. Otherwise, followed recipe exactly. I am thinking about swapping bacon for the butter and parmesan next time. Or maybe cheddar instead of parmesan? Shell pasta instead of linguine? Oh, btw I didn't separate the leaves out individually. I think you would have to have more patience than I do. I quartered them, cut the core out and just quickly pulled them into pieces. Much easier.

Family was skeptical, as we normally don't do anything with beans but make refried and chili. They liked this very much though. It is very easy to make. I did saute the onions to soften them and swapped out oregano for cilantro as husband can't stand it. Team with slow cooker carnitas and Mexican rice 2 for a good dinner!

Had to add about 1/3 cup more water to make the dough. Proportions seemed a little off. Otherwise very good, husband had two! I just wished they looked more like pretzels and less like buns. I guess I need more practice.

Made exactly as described. They were very good, although I have never had them in the restaurant, so I have nothing to compare them against. The dipping sauce was good, although obviously loaded with calories. Well, the whole dish is! Next time, I will bake the wings, I don't think the deep frying added any crispiness, and baking would be less messy.

Made just as described, no changes. Used fresh currants as the fruit of choice. It was tart, but I think that is because thats the way currants are. I do not think that is fault of recipe, raspberries or another fruit would be sweeter to begin with. I did compensate for the tartness by drizzling an icing randomly over the top. Then it was delicious! This should be good with raspberries. Don't mess with the cornstarch, btw, it was perfect amount for a juicy fruit like currants are.

Made in the slow cooker, on low, 8 hours. Added 2 pinches baking soda to reduce the acidity (I have home-canned tomatoes and they can be sour) and 1/2t of fennel. Everything else was made according to the recipe. I have never made spaghetti sauce the husband liked before, but he liked this. Even my son said it was awesome, better on day 2. Thanks for the recipe!

Made this with some cooked shredded pheasant that I had. Fried the quesadillas on our griddle for 3 min. each side. Skipped the bacon. Very good twist on fajitas! Should be equally good with chicken.

Not for us. Too dense and heavy, shrank from sides of pan and hardly rose at all. Texture was all wrong for cake. Thanks, but I'll try a different one for my raspberries.

What can I say? I have never had banana pudding before and I thought it would go over well. I don't think problem is recipe, don't think I like banana pudding. It was too sweet, and very thick. There were way too many 'nilla wafers in the pudding and they got soggy real quick. I cut this pudding with a knife to serve it. Thanks, but not for us.

Made as stated with 2 exceptions: I only had an 80z container of whipped topping and I used bittersweet chocolate instead of milk chocolate for the fudge. All because its what I had on hand, didn't feel like running to the store. No matter, because its great! One of the rare times when my husband and son ate more of a dessert than me! This is one to make for a family get-together, all ages would love it.

I tried out the rub and the cooking method with this recipe. I had made ribs only once before this recipe and they were a disaster. Not any more! The rub is to die for, and the cooking method was very simple and good. I used chipolte and jerk pork seasoning the first time I made the rub instead of cayenne and paprika as it was all I had on hand. The second time it was made as stated in the recipe. Both were very good. Rub seems to be versatile, don't be afraid to experiment! Try to finish ribs on grill though. It makes ribs to have the sauce bake on and the edges get a little crispy.

I am only giving 4 stars as I didn't make the cake or frosting, just the filling. I split the cupcakes from the top, put all the filling in a plastic ziplock with the corner cut out and piped the filling in. Next time I will try the apple corer, as I think I could control the amount each was filled better. I will try all the recipe the next time and rerate. The filling is wonderful, btw, well worth making.

We raise our own chickens, so this recipe was a natural for us. So I risked some of our home butchered (light years better than from the store!) livers on this. We didn't save the gizzards last year, so had to skip that part. Other than that, made as submitted. Wow! I had no idea dirty rice could be this good. I had always had with hamburger before. Very simple also. MAKE THIS RECIPE....thank you Kathleen!

Made and ate guacamole for the first time with this recipe. I always thought it looked funny before! I made it to put on top of Carne Asada. It might be funny looking, but it sure tastes good. I did use only 2 avacados (all I had) and skipped the cilantro (can't stand it). It was very good on the carne and even wonderful the next day with chips. Make this recipe!

Took one star away because it was too much salt for the family. Gotta watch that stuff so I halved the salt. Also doubled the black pepper as I didn't have any white pepper. Otherwise a wonderful spicy mix. Saved me from running to the store for cajun seasoning. Now I don't have to buy it any more!