This was absolutely amazing. I made it for myself, my husband and a guest yesterday and they couldn't stop raving about it! The flavors were all perfect together, the amount of heat was just right for all of us and it was easy & inexpensive to make. The fact that my husband liked it really says something, since he dislikes eggplant and hasn't liked much Indian food to this point. He wants me to make this again!

The flavors of this recipe meld together fantastically! This is now one of our favorites. It's easy to make, looks & tastes delicious and makes for great left-overs to take to work.

These were a HUGE hit! I made mine a couple of different ways. I did two skewers of Lil' Smokies and the rest I didn't skewer or toothpick at all. I found that cutting the bacon slices into fourths worked best and that the bacon wrapped tightly around the smokies tended to stay put without toothpicks. I coated both the bacon AND the smokies with brown sugar before wrapping them. I'd definitely recommend turning them halfway through cooking, or broiling them on each side quickly to get them to crisp up nicely. The crispy bacon and carmelized sugar helps hold everything together and keeps them from being quite so messy. I'll definitely be making these again when we have guests, and I will serve with a honey mustard sauce and a tangy BBQ sauce for dipping, though they're excellent alone.

This was too sweet for both myself and my husband and we ended up throwing it out. I am giving it 3 stars though because I think it's a great idea and with some modifications, I think I can create a version much more suited to our tastes. Next time I'm going to cut the cake mix with some all-purpose flour and use fresh fruit & sugar instead of pie filling, or possibly canned fruit in syrup. The combination of the super sweet cake mix combined with the very sweet pie filling was just too much.

This was a very nice (and easy) way to prepared salmon. I made a foil packet to seal in the lemon and rosemary flavors, but otherwise prepared as directed. The lemon & rosemary definitely permeated the entire fillet, but it was delicate - not overpowering at all. Definitely nice flavors to complement the salmon, not compete with it.

Very tasty; a flavorful and easy meal. I did not find the amount of whiskey to be overpowering, though I could taste it in there. (Which is the point - otherwise, why bother?) I did use cornstarch to thicken the sauce, and like some other reviewers I felt that it didn't smell very good while cooking. It was yummy though and smelled good once it was finished and served over brown rice.

I served this as part of my 4th of July dinner last night and we all loved it. I didn't add the cheese, as it seemed flavorful enough without it. It has a lot of good flavor, and for those who don't like yogurt (my husband being one of those), you can't taste the yogurt in it. It's just got a nice, tangy, herbed flavor that is nicely balanced. I combined all ingredients except the cooked pasta in a bowl then used my immersion blender. All I had to do then was add the pasta, stir & chill - so easy! Thanks for the great recipe - it's definitely a keeper!

I had some problems making this (not the recipe's fault) so I had to adapt and it STILL turned out fantastic. First, there was no maple sausage at the grocery store. I bought sage sausage instead. Secondly, there were almost NO drippings when the sausage was cooked. (What's up with that???) With no drippings, I had a dilemma. I added the butter directly to the crumbled sausage in the pan and cooked that for a little bit. I then whisked together the milk and flour and added it directly to the pan. Much to my surprise, the flavor and consistency still turned out great, easily the best sausage gravy I've ever made! I'm really looking forward to trying this recipe as-written (which was my intention) but even with these alterations it was still easy and amazingly good. Thanks!

These are phenomenal!!! Living in MN, I get to taste quite a few different brat recipes, and have made beer brats myself also. These are hands-down the best I've ever had and I am definitely going to keep making them this way.

This recipe was my first attempt ever to make a "real" bread. It was FANTASTIC!!!! Seriously, I followed the directions and came out with 3 beautiful and tasty loaves of wheat bread. I've read a lot of the reviews and will change the wheat to bread flour ratio in favor of wheat flour and probably add some sunflower seeds. Even without any changes, this was a beautiful, perfect and very flavorful bread and I'm SO happy I discovered this recipe.

These are delicious and easy to make! Also, check out the detailed nutrition on this recipe - these are just full of vitamins and minerals. I made a bunch and now take them to work every day for lunch - they reheat just fine in the microwave. By the way, I just blended everything together in a food processor and it worked great.

WOW!!! I made this will all the ingredients as specified in the recipe - no substitutions. I did, however use a couple of tips from reviewers which worked out really well, those being: 1) I used a nonstick cake pan to swirl the sugar in, that way I didn't have to try to transfer the caramel to a different dish. 2)I used a hand-mixer instead of a blender, which worked perfectly well. I baked at 350 for 1 hour. When I took it out of the oven it was a golden, toasty brown but still very jiggly. I let it sit on top of the oven still in its water bath for another 15 minutes, then put it in the fridge overnight. Despite the fact that it was still very jiggly, it was perfectly set up this morning. I "had" to trim the edges a bit so I got to taste it (we're bringing it to a Christmas dinner tonight) and it was OUT OF THIS WORLD! The taste is incredible, the texture creamy and perfect...I can hardly wait for tonight!

WOW! I made this to go with our Thanksgiving dinner and it was fantastic! Everyone loved it. I baked it (almost) exactly as directed and used a flat glass casserole dish. The consistency was perfect and it turned out creamy, yet firm and lightly sweet. The one difference I made was to use frozen corn instead of the canned corn. I did use the canned creamed corn though. Anyway, this is now one of our all-time favorite recipes. Thanks!

I actually didn't care for this. It was way too sweet for me and I ended up tossing it out. No one else ate much of it either. Sorry!

I had trouble making this at first. I had frozen my metal mixing bowl & beaters and I even set the bowl on top of a bag of frozen veggies, but all I'd get is bubbles. After much frustration and experimentation I discovered that my bowl was too shallow for the hand-held mixer to really whip the cream. I transferred the cream to a measuring cup and it whipped up in no time! (Just thought I'd share for anyone else who might have the same trouble.) Anyway, once I got it figured out, it was wonderful whipped cream and easy to make. I think you can add sugar if needed for different desserts, but it is good the way it is for serving with fruit.

This was very good! I did change a couple of things to my liking though: I added fresh garlic and used diced tomatoes instead of stewed. I also used mozzarella cheese instead of cheddar. Anyway, it was delicious, the meat was very tender and I released quite a lot of stress from work while pounding the steaks down to the 1/4" thickness! :)

I'd never made a cheeseball before, and I chose this recipe to use to make my first one. I made only a couple of small changes: I used basil instead of parsley and added finely diced red onion in addition to the green onion. I also doubled the amount of cheese powder. I brought it to work to share with everyone, and I have NEVER heard so many people rave about something or ask for the recipe. After about the 10th person was exclaiming about the cheese ball, a coworker in a cubicle nearby finally asked, "WHAT did you put in that cheese?? People are going crazy over there!" All in all, an AWESOME recipe!

Thank you! Finally a way for me to eat brocolli and cauliflower without having to cover it in cheese to enjoy it. I made 2 different batches, 1 with italian dressing and another with an asian ginger dressing. Both were superb. I will be making this often and experimenting with different dressings.

After reading reviews, I double the amount of lemon and horseradish and I also subbed olive oil for the butter. I cut the potatoes into halves and quarters to speed the cooking. The flavor was wonderful, not overpowering at all. In fact, I think next time I will probably add even more horseradish.

Sounds strange, looks strange, tastes great! Needs less dressing added, in my opinion - will try a 1/4 cup next time.