This recipe surprised me by how well it turned out. The meat was very moist, tender and flavorful (even though it did look rather gnarly coming out of the oven). My gravy was sweeter that I expected. Was that from the beer? The caraway seeds? It was also slightly bitter, but not in a bad way. I served it with mashed potatoes and roasted Brussels sprouts. My husband and daughter raved. (I only used 1 T of caraway, subbed olive oil for veg oil, and added the whole beer to the pan.) The house smelled great while it was cooking!

For once I followed the recipe exactly as written! This is a good soup, perfect for a busy Monday. I did not find it spicy. Since I didn't have any queso fresco we garnished with crumbled feta (plus the cilantro and fresh lime).

I have been baking for over 30 years, but had never baked a cheesecake. I had great success using this recipe and the instructions given in this article http://allrecipes.com/HowTo/Baking-Cheesecake-Step-by-Step/Detail.aspx. My only disappointment was that the top of my cake was browned. Next time I will try baking on the lowest rack in my oven, reducing the heat slightly (345 degrees) and turning the oven off after 1 hour (I baked for 1 1/2, going by the article rather than the recipe). Ultimately I think the most important things I did were to a) use a water bath, and b) let the cake cool in the oven for 4 hours.

This recipe was everything I was looking for -- straight forward and fool-proof. For years I had been "threatening" to make aebleskiver using my Norwegian great grandmother's pan that hangs on our beach cabin's kitchen wall. I didn't really know anything more about them than their name, and was always too intimidated by the project to actually follow through. Laura's recipe changed all that! These are easier to make than I'd imagined, and delicious. Making them twice in one week gave me the opportunity to try different fillings. I used applesauce in some, and whole freshly picked berries (Boysen, Tay, and blueberries) in others. My family liked them best unstuffed and then dipped in syrup, applesauce or whipped cream. Whipping the egg whites is imperative for success, and I used butter in the wells of the cast iron pan. Photos coming up soon. Thanks, Laura!

This recipe will go into regular rotation at my house. Both kids and my husband liked it, AND it was super easy to prepare (nice for a weeknight). My changes were: I used 16oz pasta (rather than 8oz), increased the garlic from 1 tsp to 2T, and cut the tomato by a little (used 1 28oz and 1 15oz can of diced toms). Thumbs up all around!

I agree that this is an improvement over boiled corned beef. Going forward when I make this meal, I think I'll cook the meat this way, and roast the potatoes and carrots separately. I'll keep the onions and garlic with the beef, though. Instead of water I used a combination of red wine and beef stock. For the last hour in the oven I increased the temperature to 350 and removed the foil. It was much tastier than my usual corned beef!

I made this yesterday. It is SO easy and turns out great (my 13 year old LOVES it). There is really no trick to it, follow the directions and you will have success.

Try it with a lemon zest garnish!

I saw this as the Recipe of the Day yesterday and decided to make it for dinner. It was great! Lots of flavor, and didn't take much time or effort. My husband proclaimed it "company food." Normally I am guilty of making lots of changes to recipes, but I made this one as written. Thanks for sharing it Kristin. You're a culinary genius!

This was pretty good, and it was a great dish to take to a potluck. I ended up using a bottle of Annie's Tuscan Italian dressing rather than the packet. I left out the olive oil and vinegar. Oh, and I used tri-color rotini and left out the tomatoes (DH won't eat raw tomatoes). And I used pitted kalamatas instead of sliced black olives. I would make this again. A toddler at the party kept asking everyone for more "noo-noos," if that isn't a ringing endorsement, I don't know what is!

This was pretty good! It was easy, and my family really liked it(getting my husband and 2 kids to all agree on a meal is a big deal). We used corn tortillas instead of flour which steam up nicely in the microwave. My only change would be to cut the chicken breast into smaller pieces. Oh, and I sauteed the chicken in a couple tablespoons of canola oil.

This recipe is one of the best ways I've seen to get strawberries into a pie (strawberry-rhubarb is right up there, too). One addition I made was to spread 3 oz of cream cheese (softened and whipped) to the bottom of the cooked and cooled pie shell, before arranging the berries. It helps keep the crust from getting soggy, and adds a welcome contrast to the sweetness of the filling.

This was okay. The meat turned out well, but the vegetables were rather unappetizing. I used a bottle of beer instead of water, and unpeeled red potatoes cut in half. That said, you can't beat coming home to a corned beef dinner on St. Patricks' Day!

I liked this recipe. I used the caraway seeds, but not the raisins. I used butter instead of margarine. The dough was pretty sticky, and I only kneaded it slightly in the bowl before gathering it into a ball and cooking it on a parchment-lined baking sheet. It didn't hold the "X" on the top, but that didn't matter. It was delicious!

I made this recipe with Melanie's suggested changes to terrific fanfare. There is more sugar in this recipe than I would normally allow myself to use, and found that it adds good texture. Vanilla ice cream cut the sweetness perfectly. I doubled the crumble topping and split the apples between two pie plates so that I could share with my neighbor.

Ah, the alchemy of cooking! My picky family actually approved of this, which is good news for me since it is so simple to prepare. I took the advice of previous reviewers and used reduced sodium canned soup, substituted red wine for the water, and served it over mashed potatoes (with a side of glazed carrots). I will definitely make this again, since there is nothing like having dinner waiting after a long day away from the house.

Once I read Leacher's review I knew I had to try this recipe. Who could resist "in your face" cornbread? I was not disappointed. I've never made better cornbread! Since I am very set in my ways I did substitute buttermilk for the plain milk and melted butter for the vegetable oil. My kids ate it up like cake! My husband enjoyed it with butter and honey. I crumbled mine into black bean chili.

I served this with a standing rib roast to rave reviews from my guests. I used real mayonnaise and full fat sour cream instead of the low/non-fat versions called for in the recipe, and doubled the horseradish.

A fine, tender sugar cookie recipe, although it did not blow me away. The dough was very soft, so refrigerating it overnight was essential.

This was a great addition to our Thanksgiving feast. It was very easy to prepare, and tasted great.