A hit! I was craving burgers, but I wanted something different. Since it's a little too cold to grill, I decided to make these indoors. I roasted the peppers under the broiler (you have to slice them in half to do this), then I added 1/4 teaspoon of liquid smoke to the meat mixture, and cooked the burgers in a frying pan. Other than that, I didn't change a thing. Served with a pickle and waffle fries on the side. Absolutely delicious! This recipe makes really big, filling burgers - I could only eat half of mine. I will certainly make this again!

I made this for my mother, and I must say, the filling was really disappointing (I used another meringue recipe). I replaced the water in the recipe with milk, but the filling still wasn't nearly as rich and dense as I'd have liked. I did strain the zest from the filling (which was no easy feat, it gets really thick as it cools), but the pie still had a bitter "off" taste. Usually the meringue is what people avoid, but the filling was the bad part this time!

My first time making guacamole. It was an good entry-level recipe, but it left a lot to be desired. I did add sour cream, used a teaspoon of cilantro, a LOT more lime, and blended everything in a food processor, but the taste was still so-so. Something was missing, and I can't quite put my finger on it. My search for the perfect guacamole recipe will continue!

I tried this recipe, but wasn't really "wowed" by it. The whole lettuce wrap was bland tasting, perhaps it would taste better on a tortilla or some sort of bread. At any rate, I won't be making this again without doctoring it up first.

This recipe deserves nothing less than five stars! I used homemade guacamole from another recipe on this site, replaced the salsa with taco sauce (we don’t like chunks of veggies), omitted the black olives and chopped tomatoes, and I added a can of seasoned black beans for more texture. This dip is excellent served hot – if you don't like the thought of eating cold food right out of the can, you can assemble the dip, minus the sour cream and guacamole, and pop it in the oven at 400 degrees for about ten minutes, then top individual servings with sour cream and guacamole. Delicious! I served mine up with guacamole flavored Doritos, it was a hit! I’m making it again this weekend!

The filling tasted more like applesauce to me, but wow... how do you get apple flavor from those ingredients? It was more fascinating than appetizing, however. The fact that crackers were made to taste like fruit kinda squicked me out.

This is a winter staple. So yummy, I'd eat it if it were 80 degrees outside! I used 2/3 cup milk, 2 1/2 cups chicken broth, and 2 cans cream of chicken. I diced my chicken instead of shredding it. I don't like onions or celery, so I replaced the onions with 1/4 cup onion power, and a teaspoon of celery salt. I used 4 cups of frozen mixed veggies and three medium sized potatoes, peeled and diced. I used the dumpling recipe from the "low fat Bisquick" box. I seasoned the dumplings with salt, white pepper and basil. A bit of advice: when you drop the dumplings in, you can't walk away. You have to stir the stew constantly, otherwise, they'll stick to the bottom and burn.

I liked the flavor, but I didn't enjoy the texture very much. It's so soft and crumbly that you have to eat it with a fork. My search will continue for a mexican-style cornbread that holds together when I pick it up - maybe I'll try to tweak this one.

This is my staple cornbread recipe. The first time I made this, I didn't have any baking powder on hand, so I used self-rising flour and cornmeal, and it turned out very nicely, so this is how I make it everytime.

Great recipe, I followed it exactly and got wonderful results! I made these for my mum, but once I took a bite... well, she only got half! The oatmeal gives it a superb texture. This is my staple peanut butter cookie recipe!

My cousins loved this (kids), but I found it too sweet. Next time, I will probably use sugar-free jello and cut the amount of sugar called for in half.

Very unique and delicious recipe! The only thing I did differently was: I used french vanilla cake mix because I couldn't find orange, which actually worked out better - it gave the cake a 'marbled' effect when the jello was added. I baked it in a 13 x 9 cake pan. All in all, it was very delicious, we almost ate the whole thing in one weekend! The only reason why I couldn't give this recipe five stars is because the frosting left something to be desired. It lacked flavor and was too airy, which contrasted poorly with the dense texture of the cake. Next time I may try adding more pudding and less whipped cream, but I'll certainly be making this again!

The description says it all: Deeeeeelicious!!!! Very quick and easy to make. I found this recipe, and ten minutes later, I'm writing a review and sipping my Orange Jewel! I used unsweetened orange concentrate, 1% milk, and Breyer's double churned vanilla ice cream. It turned out perfectly. The only things that I changed was that I used about 12 ice cubes, because I prefer a thicker drink, and I found that I only needed a tablespoon of sugar, the ice cream and orange concentrate were very sweet to begin with, and I'd rather not have an over-sugary shake. Thanks for sharing!

I've never made brownies from scratch before, but these are awesome! My friend, who previously didn't like brownies, was gobbling these up and hiding them from me! I did add 3/4 cup of walnuts to the batter after mixing the ingredients together, and they were yummy, much better than store bought. They taste even better the next day. I agree with the advice of other reviewers, if you want rich, fudge-like brownies, don't overmix the batter. Use an electric mixer, and you'll get chocolate cake.

I wasn't too crazy about this. Too greasy, IMO, and the flavor was off.

This recipe was okay. My mum and siblings loved these cookies, but I wasn't really impressed with them. They were too crumbly and dense for my liking. I love peanut butter cookies, but I think the "oatmeal peanut butter cookie" recipe was a lot better.

This is the holy grail of cookie recipes. These cookies are the best that I've ever tasted, even better than the expensive gourmet cookies that I've tried. It's my only chocolate chip cookie recipe, and people who try them always rave. The appearance of the finished cookie is so golden and visually appealing. I made a few changes though. I scaled the recipe down to 36 servings (way too many cookies for us). I used "Land 'O Lakes light" butter, 1/2 tablespoon vanilla extract, and I changed the amounts of sugar to 1/2 cup brown, and 1/2 cup white sugar. I also used a box of vanilla, and a box of white chocolate flavored pudding, used milk chocolate chips, but reduced the amount by 1/2 cup. I found that it took 16 minutes for the cookies to brown to my liking. These cookies are the perfect combination of chewy and crispy, the flavor was light and buttery. All in all, a very great, delicious recipe, even with the calorie reducing modifications. I'll continue to make these again and again!

I used an electric mixer to mix the shortening, butter, and sugar, but I mixed all of the other ingredients by hand. On a whim, I tossed in a cup of peeled, cored & shredded granny smith apples. I left the topping off. This cake is so dense, moist and lemony, and it tastes wonderful when chilled - by far the best pound cake I've ever eaten, and so easy to make. Thanks!