Great cake and very simple! I took a few recommendations from the reviews: added vanilla and a little bit of lemon zest. I also baked at 350 and that caused it to run more towards an hour and twenty minutes. Everyone raved about the crunchy crust and delightful, chewy inside. I was not too fussy about mixing everything in, and it still had a few lumps when it went in the oven but it came out perfect.

Delicious and simple. I had 3 huge beets and 2 huge yams on hand and that filled the pan. I did everything as called for except that I used fresh garlic (4 cloves minced). The yams practically melted and caramelized, the beets were enhanced by the salt and pepper and it was all just so good. My husband and I made this our main dish and it was perfect.

Just like the chimichurri I had in Argentina! I did notice that this was really garlicky for my tastes but it's very authentic.

I made this for a group and they all liked it. I'm giving it three stars because of a bunch of edits. Some changes I made: Used one can sauerkraut, this was just right. Then I substituted cream of chicken for the mushroom soup because I feared that the mushroom would taste too strong with the other flavors. This turned out well. I also used more onion. The egg noodles were cooked for about 5 minutes, and I put some of the soup mixture right on top of the sauerkraut and then layered the noodles on to integrate the flavors better. Changes I would make next time: More rye bread - I made about 2 cups of cubed bread but it still wasn't enough. It just speckled the cheese on top, but you couldn't taste the rye bread flavor. I'd also add more corned beef.

I like split pea soup but sometimes I'm disappointed by how bland it is. The idea to add rosemary is fantastic to get a really nice flavor. I diced ham and browned it with rosemary and pepper before putting in into the soup. The house smelled divine afterward. One other thing - I used more carrots (3-4) and found that they made the soup rather sweet, so I had to salt a bit more at the end and add some more rosemary to balance it out. I also added a potato towards the end since the slow cooker kept all the moisture in and it was a little watery. Overall, it was delicious. Thanks for the rosemary tip!

Really tasty. I had pine nuts and they tasted so rich after being toasted in the olive oil. I also only had parmesan and it was good, but next time I will try the gouda to have a really special flavor. This stood alone as a fantastic main dish as the quinoa is very filling and full of protein. Thanks for a great recipe!

YUM!!! So flavorful. I only added a dash of salt and used about 1/4 cup oil - the ranch dressing and Worcestershire sauce give it enough kick. The chicken really does come out very tender, and the rosemary adds a depth of flavor. This is definitely a new favorite.

New favorite dish. Some modifications: Halved the oil & butter; sauteed 2 minced garlic cloves and one sliced onion in the pan before adding the chicken; used just marsala wine, no sherry; used about twice as many mushrooms as the recipe called for; used the corn starch suggestion at the end to thicken the sauce. These additions make it so flavorful, it feels decadent even with half the butter and oil. Delicious!