This was pretty good and it was easy to do. Next time I would add something to add some flavor, instead of just salt and pepper.

YUM! But really, how can you go wrong with coconut and pecans! As another reviewer stated, don't be put off by the odd macaroni and cheese-like odor while you're cooking this up. You'll smell the difference immediately when you add the coconut and pecans. Important to note - when cooking with eggs, unless you want scrambled egg bits in your frosting, I would highly recommend heating the butter and condensed milk in the saucepan first, then slowly incorporating a small amount of the hot butter/milk mixture(about 1/2 cup) into your egg yolks in a small bowl, whisking while you add. Once you do that, add your egg mixture into the saucepan. You should be able to avoid cooked egg bits with this method.

This wasn't as moist as I expected, but it was a good cake. I increased the german chocolate to 6 ounces. I did not have round cake pans, so I baked in a 9 x 13 square pan and crossed my fingers. The cake was done perfectly at the recommended time! ** I need to update this two days later - after the cake came out of the oven, I frosted it 24 hours later. It was good then. I had some the next day (48 hours on the clock) and it was FANTASTIC. Do try to make this cake 2 days ahead if possible, it becomes more moist with time!

This was great. I loved it. My guests loved it. I took other reviewers' tips and used Panko breadcrumbs in place of the flour to coat the chicken, after dipping in an egg wash. I also tied mine up with cotton string (you can cook with 100% cotton string!) This was a lot easier than I expected. I took a lot of pressure off of myself by pounding the breasts out thin and rolling them the night before. I'm glad I did, that took some practice! Definitely fold the cheese into the slice of ham first, make a little pocket. It kept it from running out of the chicken!

I gave this 4 stars only because I didn't have sage on hand and substituted a few other things. I used fresh grated lemon pepper and savory in place of the sage. We love this, it comes out great, and the whole house smells fantastic.

This was my first try at pecan pie, and it was very easy. I'm more confident to try it again. However, I won't be making this recipe. It came out crumbly instead of smooth. Not sure what I did wrong, but I'd be happy to take any advice.

I liked this sauce, it had a nice, mild flavor. My guests felt it lacked something, even though I minced and sauteed garlic and added it in. Perhaps I would add a touch of garlic salt or garlic powder the next time. Salt & pepper are definitely in order for this recipe. Remember that anytime you are incorporating egg into a hot liquid, you need to take care that it doesn't immediately cook the egg so that you end up with tiny egg bits. Take a small amount of the hot cheese/cream sauce (1/4 cup or so) and put it in a bowl. Slowly add the egg yolk, stirring constantly. Once you've mixed the egg with that small bit of hot cream sauce, you can add it all back into the pan. *** Update. Recently, I made this recipe and I used all parmesan cheese because that's what I had in the house. What I used was shredded parmesan, rather than the container of grated parmesan (you know it, we all have it in the house). What an amazing difference this made, the sauce was thick, rich, and amazing. I went right out and bought the ingredients to make it a few more times!

This was relatively easy (other than my attempt at burning my house down). The cake came out smooth and creamy, and next time I'll not be lazy and I will take more steps to avoid cracking. Additionally, I will either modify this crust recipe or use another crust altogether. There were far too many graham crackers and not enough butter. I think I would take another reviewer's suggestion of eliminating 5 of the graham crackers in the future.

These were so easy, and SO good. They were a hit at my brother's birthday party and disappeared pretty quickly. I used 3/4 cup of Trader Joe's Almond Meal in place of 3/4 cup the flour to give it more of an almond flavor. I also doubled the amount of almond extract in the cookies and in the icing. Mmmm almondy!

Halved the recipe and used a muffin tin because banana bread loaves never work for me. I liked this. I might try to add more banana next time, or strained banana baby food to get more banana flavor.

I think I created a lot more work for myself just because I don't have a food mill. I blanched (peeled) and seeded the tomatoes before starting. I followed others' recommendations and sauteed garlic with onions before adding the tomatoes and homemade chicken broth (http://allrecipes.com/Recipe/Chicken-Broth-in-a-Slow-Cooker/Detail.aspx). After using my submersible blender, I tasted it. It seemed like it needed something, so I took more reviewers' suggestions and added oregano, thyme and garlic powder. A lot of work and not as spectacular as I had hoped, but still good. I probably won't make this again. Thanks anyways =)

This recipe didn't turn out well. I wasn't able to eat it.

I used a 4 pound chicken that had already been cooked in the oven for hours, and picked over for dinner. There was still a lot of meat left on the bones. I put it all in the crock pot, but shyed away from the basil as I'm not a fan and there were many comments on the weird flavor it gave. I ended up wishing I'd replaced it with something else, but I'm not sure what. I added approximately 10 cups of water. I strained the broth through a mesh strainer lined with paper towels (AFTER the picture, darn!) and ended up with 3 1/2 pints of broth. The crock pot method was excellent and so easy, I will use this method again.

This was a great recipe. I just wish I would have realized it was to be in two cake pans before starting. I threw caution to the wind and put it all in my one 9 x 13 pan. I ended up having to add some time to it, but it came out nicely. Also, at the advice of others, I added spices - 1 tsp nutmeg, 1 tsp allspice and 1/2 tsp ginger. This is a very moist cake. Yes they're called Pumpkin Bars, but they're moist and springy like cake. Great recipe with the extra spices.

Sinful! Very easy, very rich. Thanks for the great recipe.

This had a great taste, but I didn't form it into tubes as directed. I ended up making this a loose meat sandwich, using pitas and a california style israeli salad from this site. The seasonings were great. I would recommend getting in there and using your hands to mix the seasonings in with the meat, I made the mistake of not doing that, and ran into spots of heavily seasoned meat.

This wasn't what I expected, but worked out well for the meal I made. This resembled more of a salsa - but we had pita and seasoned ground turkey meat, so we just added this in and it was pretty good. I would not recommend using dried parsley, it made it look terrible. I would use fresh parsley.

I made this as a side dish for a vegetarian dinner party. I thought it went over well. It was too sweet for some of my guests, others really liked it. I thought it was great, and a great presentation. Very unique!

I followed others' suggestions and used butter and also thinly sliced the plantain into rounds. I expected them to be a bit crispier, but they tasted good. I sprinkled powdered sugar and cinnamon on some, salt on others. I liked them equally. I might try this again.

I used fresh broccoli, sour cream (instead of mayo), and cream of mushroom soup because those were what I had in the house. In my opinion, this was far too cheesy and liquid. I thought that it lacked substance. I won't make this again, sorry.