Excellent cookies. I made my dough a little drier (i.e., added a bit more flour) due to comments about stickiness here. Then the dry dough cracked when I pressed it down to fill, so it's a trade off. I made a variation with raspberry jam instead or in addition to the pecans. I think the combo of the raspberry and pecan was excellent. Also used part white wheat flour (to be healthier), which worked well.

These directions, similar to those found on the back of a package of caramels, always overcook them in my microwave. We have a 1100 watt microwave, and 2 minutes at high power heats the caramel to the soft crack stage, way too hot. If you have a powerful microwave, put it at 50% power and run it for a minute, then stir, evaluate, and put on for another 30-45 seconds if necessary at 50% power. I like mine with shredded pecans on top of the caramel. :-)

I followed this recipe almost to the letter (plus the 1/2 t salt recommended by someone and using both currants and raisins) and it was just blah. I'm not sure why people have liked this so much - heavy and tasteless. It's edible with butter and jam.

Wonderful. Have made it three times, have barely changed a think. I use white wheat flour (King Arthur), which is so light, you really don't need to use any white flour at all. Also add a bit of wheat gluten (optional). I use golden flax seed, which has a milder flavor than the standard, red/brown kind.

Just okay. I followed the recipe exactly and the red wine vinegar seemed way too overwhelming a flavor for my tastes. I would suggest reducing it by half, adding more olive oil, and adjusting flavors from there.

This recipe looks identical to a Craig Claiborne recipe my family has relied on for years. It reliably makes a moist and flavorful pilaf. You can brown some chicken tenders and lay them on top halfway thru baking for a nice combo meal.

Scones from Britain are rather more dense. I cut down the baking powder from 4 to 3 teaspoons, and they still came out rather fluffy. I suspect that more butter (or perhaps shortening) and less leavening is required for an authentic British scone. I also molded these like a British scone in that I baked them as one large round that I cut into 8 wedges (but did not separate!) using a bread knife before baking. Requires a longer baking time because surface area is much larger. Otherwise, they were very tasty when made with currants.

Very good. I added extra wine and eliminated the beef bouillon cubes (they usually have MSG - best avoided). Water worked just fine. Used herbes de provence rather than any individual herbs - quite tasty. No extra flour needed at the end - just didn't put as much liquid in to begin with. Put just enough in to cover the meat, then add a bit more when veggies are added. Uncover for 10 mins at end to reduce the liquid so it's thick.

It's low fat and it tastes low fat- be prepared. I followed others' advice to add vanilla and instant coffee to hot water. Seemed like it had enough flavor, just not the richness I'd like. I served it with some canned whipped cream and that helped a bit.

This was just okay. The cooking suggestion (and warming to room temp suggestions by readers) for the filet itself was good. However, 4 minutes on each side for a 1 inch steak I think would have been closer to medium than medium rare - this was about the right time for our 1.5 inch steaks for medium-rare. (NOte: if you decide to try a Foreman Grill, time is MUCH shorter, as we found out with one experimental overcooked steak - perhaps a total of 3.5-4 mins for medium. Also would need a marinade so as not to dry out.) Per other readers suggestions, we did not cook the steaks in the sauce, but deglazed the pan with it afterwards. Also per other suggestions, I added a bit of brown sugar and garlic. However, after reducing the sauce by half to make it syrup, I found it too sweet, so MY suggestion is to NOT add brown sugar if you are using a GOOD red wine and a decent balsamic vinegar in a reduction sauce. Plenty of sweetness there. It could have used more garlic as well - I added half a large clove to a doubled recipe of the sauce, and could not discern its flavor. I think this is generally the type of sauce to go with for filet mignon, as a winey-beefy glaze is ultra yummy - but this recipe needs a bit of tooling. Will try again another time with modifications.

These were okay. Texturally, they came out fine with no problems reported by other reviewers - 5 oz evaporated milk worked fine, and instead of taking the milk mixture off the heat at 6 minutes, I used a candy thermometer and waited until the temp had reached about 235 - if some people turn the heat down low and take it off just at 6 minutes, it may not be up to temperature, which may account for the fudge not coming together. The milk mixture was difficult to cook using a stainless steel pot - it really wanted to burn on the bottom, so I had to stir really vigorously for the 7-8 minutes I was cooking it. It still burnt slightly, although could not taste it in the end result. Used semi sweet baking chocolate and bittersweet couverture chocolate rather than chocolate chips. With a Kitchen-Aid mixer, the fudge lost its gloss really quickly (within a minute or two), which confused me since someone here had said it took longer than expected... so I kept going and probably overbeat it. Flavor turned out pretty bland, albeit rich and dense. It really needs a flavor punch somehow, and I'm not sure what would work - more vanilla? A bit of salt (since I used unsalted butter)? Will try other recipes - I'm spoiled on a childhood of boiled fudge with heavy cream that is kneaded as it cools - now THAT's the good stuff.

These were just okay. Just 6 T of powdered sugar makes for only a semi-sweet cookie - I ended up adding a bit more (and I usually cut DOWN on sugar in recipes!). The powdered sugar on the outside helps a bit with that. Dough was very crumbly until I followed recommendations to both cut down the flour by 1 T and add about 1 T of milk. End results was mildly crumbly and very very rich - frankly, too rich for me and not much flavor besides the butter. Might consider doubling the vanilla if I were to make them again, which I doubt I will.

I was not impressed at all. I used a store bought cake (which I don't find all that good to begin with, too sweet) and Jello-o chocolate-fudge pudding mix that I enriched with additional chocolate. It was very easy to make, I'll say that for it. However, the angel food cake just doesn't go with a rich pudding mixture - angel food cake is light and airy and goes best with other light ingredients, such as fruit and meringue frosting. This is really a mismatched recipe. It might be a little better with a) a homemade AF cake or b) a traditional sponge cake, which is slightly richer.

Very good, and since I only changed about 3 of the ingredients, I think I can legitimately provide a review. :-) I made these as waffles rather than pancakes and it worked out fine. Did not have ww pastry flour so used a combination of ww flour, rice flour and unbleached white flour (using all ww flour would likely make it too gluteny and ruin the texture). Did not have buttermilk, used yogurt with a bit of water added, worked out fine. added 1 T white sugar since the yogurt is really tart. Per other reviews, I used 1 heaping teaspoon baking soda and 1 t baking powder and the waffles rose fine. Although some reviewers here used all baking powder in place of the bs, theoretically baking soda should be necessary to provide alkalinity to balance out the acidity of the buttermilk/yogurt. Hmm, chemistry has been thwarted...

Generally a good recipe, but the middle layer, the vanilla custard layer, has WAY too much butter in it - it tastes like eating sweetened butter. Too rich for my tastes, and richer than the Nanaimo bars I've eaten in Vancouver that I loved so much. I would refer you to the other Nanaimo bar recipes on this website for a more moderate approach to the vanilla layer.

Just okay. I prefer the cottage cheese version. I found this texture to be too reminiscent of ricotta cheesecake, which I don't care for.

Good, but with the following modifications: 1. Leave off the streusal topping. Just not necessary. 2. Add zest from one lemon and a few dashes of cinnamon. Can bake also as a quick bread in a standard loaf pan for about 30-35 minutes.

Edible. I reduced the mayo to 1 cup as recommended by others (to avoid gumminess), used extra dark cocoa powder, and a mix of cake flour and white wheat flour. Used Hellman's regular mayonnaise. (Would be good if all future reviewers would include type of mayo used, since they do vary widely.) Results: crumbly (but moist) cake with a somewhat... odd flavor. Definitely not the best tasting cake I've ever had. Perhaps the white wheat flour didn't go well with the mayo... that's all I can figure. I'm currently soaking the cake in a rum syrup to try to improve the flavor. Oh, also added a few chocolate chips, which really seems to help.

Very good, but seemed to need a bit more flavor, so I added a sliver of ginger root (before cooking and pureeing) and circa 1/2 t cinnamon. I think it could still be kicked up a notch and will add more of these and maybe a few other spices next time. Update: second attempt - I didn't have chicken broth so used water, added 1/2 t cumin. Balance of veggies was also probably different. I found that it is still a good recipe.

This was okay. I followed some other advice and used half and half instead of cream, perhaps 1/2 cup. I sprinkled feta on top instead of goat cheese, which was good. This recipe seemed to lack something, or the flavors were out of balance. Mostly what I could taste was roasted garlic. I would have liked more eggplant/tomato flavor.