Yum! Very easy, if you don't do the stupid things I did! 1. READ the instructions all the way through. My first inclination was to drain them on paper towels. My first (albeit very very small) batch has tiny paper towel pieces stuck to them. 2. Don't use a SMALL saucepan. That's a good way to start your kitchen on fire (I really really didn't burn anything down, I promise). Other than that, easy recipe, delicious snack!! Thanks! *** UPDATE - I made these on Sunday and they were fabulous. On Tuesday, I had a few of the leftovers. Not so fabulous! Be sure to make small batches, what you can eat in one or two days. Beyond that, not so great! I guess these won't be part of my Christmas gift baskets this year =(

This was just perfect. This was the dish I was to bring to Thanksgiving tonight. I fully prepared it at home then brought it in an insulated carrier to be reheated at our destination. Though I heard a lot of disappointment when other guests found out I didn't make the sweet potatoes with marshmallows, they were INSTANTLY won over. I even got my boyfriend to eat (and like) it, even though he said he has never liked sweet potatoes. I was looking for a recipe close to what my late mother made every year. I believe this was it. I did not use coconut because mom's recipe never had it. I did not have an orange to zest, so I used 1 teaspoon of orange juice. I'm not sure it made any difference, the orange is a very subtle flavor in this dish. Also I used two large cans of sweet potatoes instead of fresh. Cheating, I know, but it was still good. Thanks for the keeper, I will make this throughout the year!

I believe I uttered the words 'ridiculously good' while eating this. =) I followed the recipe pretty closely, with the exception of measuring the mushrooms and onions. Additionally, I wanted mushroom slices in my soup, so I sliced them all and then blended only about half. Thanks for a great recipe!

I followed the recipe exactly and something went wrong. This cake didn't really rise, it ended up being about 1 inch thick. Well, I frosted it with the chocolate and then used the pastry cream (that I had leftover from another recipe) as a 'dipping sauce'. LOL. My guests were ok with it, it tasted fine.

Easy and delicious! I ran my immersion blender through it for a smoother consistency.

This is pretty good. I think next time, I'll substitute cinnamon in place of the nutmeg. I didn't like that it gave it a raisin or mincemeat flavor (in my opinion).

Definitely keep an eye on this one after adding to your bread machine. After a few minutes, I could smell the motor starting to heat up, and I could hear that the paddle could barely move. Adding 2 T more water took care of it. It's a good thing I was observant. The bread smelled wonderful and was easy to work with, but I think it was a bit to heavy and dense for my liking. Unfortunately, I don't know how to change it, but would gladly take any advice!

This was good. I think it would have been a little weird to mash up the carrots as instructed. Instead I diced them and cooked them with carrots. Also, next time I make this, I'll definitely skip the worcestershire sauce - the ground beef tasted far too much like sloppy joe mix with that addition.

Great recipe, but where are the nuts?? =) I know, some of us love them, others don't! The bread was great, but next time I'll skip the advice of adding cinnamon - it gave the flavor of cinnamon red hot candies, which I don't care for.

I used fresh peaches, sliced them in half and squeezed honey into the dip where the pit was and added brown sugar along with the cinnamon. I served it with ice cream. We liked it, but it was hard to deal with the peach skins when eating it. I thought it was pretty this way, but would have been easier to eat if I'd diced up the peaches.

Easy and tasty! At the farmer's market, just before closing, there was a stand trying to get rid of their pineapples - 5 for $5! I figured I could find SOMETHING to do with them. I found this recipe and chopped up 4 of the pineapples. I probably used 3-4 limes (I squeeze the heck out of them with my potato ricer!) Now we have lots of great lime pineapple jam for the winter. It's great on toast. I'd love to try it in cakes, cookies, pastries too - I think it would be great!

Good basic recipe (which is what I was looking for). I left out the onion on personal preference. I added a tiny bit of pickle juice to give it some oomph, next time I think I'll add more. To heck with dicing the eggs by hand (it takes FOREVER), I used my Pampered Chef chopper. Took just minutes to chop up all the eggs! For perfect hard-cooked eggs, the Broiler & Egg Association of Minnesota says to place eggs in single layer in covered saucepan in cold water, bring to boil, remove from heat and let stand for 15 minutes. Once the time has elapsed, place eggs in ice water until cool. This works beautifully - the eggs are done to perfection, there's no green edges, and they peeled quite easily, no tearing!

This was good. I made it exactly as the recipe states, no surprises! It reminded us a bit of carrot cake. My second time around, I wanted to make cupcakes (muffins?) I wouldn't recommend doing this for this recipe. Even though I greased the heck out of the muffin tin, they wouldn't stay in one piece to come out of the tin. They're fairly sticky (and still delicious). My solution was to flip them over and frost the bottoms so that there was something solid for them to stand on!

Well, I'll definitely try these again, only because I can see the potential and I'm pretty sure I made them much too large for them to work out. They were greasy, but tasted ok. Though my friends thought they tasted like a big, hot Cheez-It. We'll see, I'll try again when I have more time to read reviews and do it right. Bonus though - they whip up quickly.

This cake was a lot of work, a lot of mess, not very pretty, and only ok. It didn't taste bad by any means, but it was just too much to consider making it again for something that was only ok. Also, it became abundantly clear while batter was dripping out and burning in the oven, that a loaf pan is not a suitable alternative for a tube pan =)

This went into a marinade mix for chicken. Since I cannot really rate it on taste (though the marinade came out good, I haven't tasted the dressing by itself), I am rating it on ease. When I realized I didn't have any Italian dressing for the recipe I wanted to use, I set about making it and found this recipe. It worked out well because I had all the ingredients on hand. It was quick, and pretty hard to goof up!

I marinated chicken for about 20 hours (hectic work schedules, it was yesterday or nothing). The chicken was juicy and had a good flavor, but lacked some sort of zip. Since I'm not a fan of hot/spicy additions, I'll have to find some other way to add some flavor. But I believe I'll make this again.

Just like I remember as a child! I skipped the raisins on personal preference. I have made this with skim milk, 1% milk, and combinations including half and half - it always works! Also, be sure to incorporate your eggs by slowly adding a little of the hot rice/milk to the beaten eggs while stirring before adding the whole mixture into the hot pot. This will keep your eggs from cooking into little bits!

This was good. I added 1 teaspoon of baking powder at another reviewer's suggestion and it turned out like a dense cake. I suspect I'd have liked it even denser (like banana bread), but I was in the mood for cake. That did the trick. I added a few fun things (almond extract, coconut extract, chocolate chips), but this recipe would stand on its own as is.

Oops. I missed the basil. Oh well, I'm not a huge basil fan anyways. I used what I had in the house, just a small bit of zucchini squash. I too decided to sautee the squash along with one clove of pressed garlic. Once it was sauteed, I added a small amount of cream cheese along with a tiny handful of shredded parmesan cheese and I added fresh ground sea salt and fresh ground pepper. This was pretty darn good! I had no idea that zucchini and cream cheese went so well together!