I was short for time and tried this with a box. I used triple chocolate fudge cake mix. The box stated 1 cup of pudding in the mix. It was the perfect denseness and gooeyness. Will double the filling next time and actually try the cake part too. I was transported back to the early 70's, there was just something about that cake. Thanks!

I can't believe I've made this at least a dozen times and never reviewed it. I never use my bread machine, I suspect using the machine has someting to do with the sticky issue. I let the dough hooks on my mixer do the kneading and not all that long at that. I don't use any wash as DD likes a softer crust. When I want a crispy crust for myself I bake ahead of time then cool and the crust gets perfectly crispy on the re-heat.

I added a full cup of sugar as others recommended but was very disappointed anyway. I can't decide if it was the evaporated milk or what but something is very off with the flavor. Sorry to have wasted the peaches which were sooo good. The texture wasn't any too good but that probably comes from my ice cream maker novice status. I will try it in smoothies to keep from wasting the ingredients.

I never got to the end of the recipe as stated. I only added one egg and the mix was very wet almost soupy. No way this could be molded into balls. I did glop a few onto a griddle patty style and they firmed up but basically tasted like rice with too much pepper. Maybe it would have been ok dropped in oil by the spoonful but I didn't think it was worth the time or calories that would have added.

I have made these twice. First time I used powdered buttermilk having read on some reviews that they turned out good. I was disappointed with that outcome, the taste was really good but they were, well, flat as a pancake, not at all fluffy. This morning I made them with real buttermilk and they were perfect! Light, fluffy, delicate. YUM! Bisquick? What's that?

A perfect gastronomic paradox. You cut into it and it appears to be a really dry heavy cheesecake, yet when it hits your mouth it's the most inexplicable creamy delight! This makes a fantastic presentation, looks like you paid big money from a speciality market. I used a crushed chocolate cookie crust and dusted it with Ghirardelli sweet gound chocolate and cocoa so it really had a dusted truffle look. I'll be sure I make some raspberry coulis for it next time as I love the combo of chocolate and raspberry.

I must have done everything wrong. Edible but forgetable. I will stick to getting my chicken fried steak from a restaurant.

This was good. I doubled the recipe except for the tomatoes (which I pureed in the blender with about 2 cups of the beans) and bacon. Next time I'll use the full amount of both and reserve about 1/3 of the bacon to use as a garnish. I used kitchen sheers to cut up the bacon prior to cooking. Also, I didn't have ground cloves so I tied 4 whole ones into a piece of cheese cloth and that seemed just right flavor wise. Voted the new favorite by the kiddo.

I have made the waffles twice now. Yum! For the sauce I used a bag of mixed (blue,black,straw and raspberry) berries. I didn't have orange juice so I used a "tropical" orange drink. My 8 year old initially refused to try the sauce. Now I have been instructed to never buy syrup again.

As I was stuffing my mouth with these fantastic nuts I kept thinking this coating would be great on pretzels. Not as addictive as the nuts but good all the same. I used a 15 oz bag of pretzel twists, 1 cup sugar, 3 egg whites, 3 teaspoons water, 1 1/2 teaspoons cinnamon, no salt. I cooked in a disposable alum. roaster and that worked great. I stirred more frequently and cooked it about 1h20m then turned off the oven and left it there for another 20m and then cooled completly.

This was very impressive. I used a 14.5 oz can of toms., frozen spinach and only 1 cup of dry pasta. I didn't have regular bacon but had Wright's ends and pieces, used for seasoning. I cooked the pieces then picked off the meaty parts. I tied the fat into a piece of cheesecloth and added it back to the pot for more flavor. This will be a regular.

I only used 1 1/2 onions and it was still way too much, the canadian bacon was overpowered. Might be ok in a small amount as a soup course but I found it too creamy/monotonus to stand as a meal alone. The next day I ended up adding 2 med. cubed baked potatoes, a cup more chicken broth, and bacon bits to add some texture.

I made these to give, didn't expect to like them myself. Wrong. I almost didn't give them they were so good.

I tried this with what I had on hand, only had regular black olives and green pimento stuffed olives. I then used it as a base for an artichoke pasta salad and it was fantastic.

I was a bit disappointed, guess I expected a stronger brownie taste. I ended up frosting them first with melted white chocolate and then melted dark chocolate on top of that. This took a while to dry but made them look fab. Will try again with a bit more cocoa and with macadamia nuts.

Why eat anything else? Find an Asian market and get galangal, lemongrass, and kaffir lime leaves. I more or less doubled everything except the fish sauce. I used 1 reg and one lite coconut milk. Skipped the oil, added some chili paste for extra spice. Omitted the bok choy and used green onions. I used half water and half chicken broth. Don't forget to serve with rice. Tastes as good as the recipe from my Thai cookbook. UPDATE: I have since made this with bok choy and did not like it as much, and I love bok choy. Also, if your soup tastes "flat" you need to add a squeeze of lime juice to brighten all the flavors. The lemongrass should be bruised, give it a bash with the flat side of a knife or smack with your rolling pin, and NOT chopped or consumed.

A now closed restaurant served something very like this. My favorite! I, like they, served it over fettucine. I garnished with green onion tops and served crusty slices of bread on the side. I cheated by cooking the shrimp in the sauce, stovetop. Yummy perfection and couldn't be easier!

I make mine the same way! Now that it is summer you HAVE to try this! Chunk up and de-seed about 2 to 3 cups of watermelon. Freeze the watermelon and add with the ice when making these margaritas. Freezing is key to keeping the drink a good thick frozen consistancy. Also, you can de-seed then puree and freeze in ice cube trays for later use. Just pop them in a zipper bag to keep fresh tasting. These will be the hit at your BBQ or next party!