So easy and so yummy! I only rated this as a 4 star since I think that the recipe should double the amount of coffee/rum mixture. Try using an Americano coffee w/ extra espresso, yummy and tasty. I've also tried using the harder Italian ladyfingers, and these don't work out as well. They don't absorb the coffee and they are crunchy. You need to find the ladyfingers that are more cakey and yellow. I could only find them at our local Albertson's. That might not be the 'traditional' type, but in the picture, that is what is used and trust me, the harder ones will NOT absorb the liquid, you'll have a mess. As far as the recipe goes, it's yummy and decadent. I love that the yolks are cooked into a custard too.

So easy to make, and so yummy! I always thought that you needed fat drippings to make a good popover, but with this recipe, it makes a great batter for an easy addition to a meal. Make sure you give yourself ample time for the baking. I doubled the recipe since I needed more than 6, but found out that this recipe is probably for a larger pan- I have a cupcake sized popover pan, and doubling made about 18 popovers. They all went though, everyone loved them and asked for more!

I followed the recipe except used ground beef vs. beef sausage, since i'm not familiar w/ beef sausage. (Kielbasa? um. not... i'm thinking Italian sausage, but that isn't beef...) Anyways... the sauce came out so watery- and yes, I did cook it and cook it. Too much spices too, since I used dried spices, it was just overpowering 7 1/2 Tablespoons of dried spices total? The wine did lend itself to a good addition to the sauce, and I cooked and cooked it down in a slow cooker for 5 hours, finally took the lid off at 5 hour mark, turned it to high for an additional 2 and then finally thickened the sauce w/ flour and water. The taste is good, but not amazing. I also added in an extra can of tomato paste.

I must be missing something, but I followed the recipe to a T and it just didn't do anything for me. I like salty food, so the salt content didn't bother me much, but I thought that the recipe tasted too much like the onion soup and it just didn't spread much for the gravy. Just blah. My daughter didn't care for the chicken much either.

I thought that these cookies were too wet when I made the batter, so I added more flour- they came out okay, I thought they needed more sugar in the end though. I thought as well, that they spread too much during baking- was it that they were a wet dough? I am looking for a cookie that holds up, doesn't spread out much and has a good flavor. I think i'm still on the hunt for the best rolled cookie. It's good, but not the best. I think that the pictures that people posted look so cute though- those didn't look too spread out.

Yummy quiche! I added in some fresh, sliced mushrooms and subbed in mozarella cheese instead of the cheddar, since that what was in my fridge. I also decreased the temp to 375 and baked until it was set. At 400, it seemed that the crust would darken too fast. My husband and daughter who don't normally eat quiche liked it alot and asked for seconds!

I was excited to try the recipe- since there were so many reviews for it, and it looked so simple! I found that the recipe was just so-so, it filled the house w/ a great garlic aroma however- and I thought that it was going to be really tasty, but found that it was missing something. I added shredded parmesan on top of the grated parmesan and it still wasn't doing it for me. I think it's good for a basic recipe for cauliflower, but not great.

Good and simple recipe-- and easy to change up w/ different ingredients as you have on hand. The dressing was a bit on the sweet side to me- so i'd probably cut down a little bit on the sugar next time. Also, adding fried won ton strips added to the crunch. I would definitely make it again!

The marinade for these kabobs was really simple, things that I had in my fridge were right there. The chicken came out tender and moist. I noticed that there was too much marinade though, so i'd cut the whole thing down by half, or use double the chicken. Good idea to use the vegies in the marinade too!

Good recipe, but I thought it was missing something... green onions for color? The taste was good, I tripled the recipe for a potluck for work- it was really easy to make, and you don't have to worry about refrigeration as much as w/ a mayo-based recipe. I thought that there were a bit too many celery ceeds, but I might have put in too many. Just beware to watch the ingredients you put in and you should be fine. My German husband said that what he remembers, is that his grandmother's sauce wasn't as thick, but this recipe tasted good and he liked it.

My daughter and I made these little candies/cookies. I thought they were easy to make, a you might have to clump them tightly together so they don't crumble apart after they are cooled. I did change the recipe a bit, so that there was the chocolate/butterscotch to hold them together. I used only 12 oz. of chow mein noodles and didn't use peanuts, but I did only use the 12 oz. bags of chocolate & butterscotch chips, so that might have been the difference with the moisture for the recipe

I followed the recipe to the tee, the only difference is that I doubled the recipe (the originalone is only for 2 servings). I made sure that the potatoes were cubed really small so they would cook evenly. The recipe made quite alot of sauce, so I had to cook it longer to dry it out a bit. Easy and good. The only thing that I would change is maybe adding some seasoned salt or garlic salt into the recipe.

Really yummy, and I got alot of people at the office asking me for the recipe! My boss wanted Middle Eastern food for a meeting- Got the food, but the place that I got it from doesn't have good baklava, so I made it myself. The ONLY thing I would change on the recipe is that I didn't need to cut the sheets b/c they fit the size of the cookie sheets. I think it just depends on the brand you get. I measured the standard ones at the store, and they are alot shorter on both ends, so the directions that NEONWILLIE gave is probably correct. I layered at least 8 sheets on the bottom, 2 first, butter, 2 more, butter, etc. Then 1/3 of the nuts, 2 more sheets, butter, 2 more sheets, 1/3 of the nuts, etc. Using onlly 2-3 T. of nuts, you would end up w/ too many nuts at the end. Also, I doubled up the syrup, because I like mine sticky- and that is proportionate to what was called for on the recipe on the box. On the phyllo dough box recipe, they added in 1/8 t. cloves- I did a sprinkle so I wouldn't deviate too far from this recipe, and it came out really good. (Boss was happy!)

The cookies came out really good, I needed to cook them longer than the recipe called for, but watched them closely, I underbaked them so that they would be chewy. I only gave it 4 stars because I think that the recipe could use more flavor- maybe more cinnamon or ? My husband liked them and everyone who tried them liked them. I took them to work and just got a so-so response out of them. No WOW's or asking for recipe, etc...

I followed the instructions closely, because I wanted to give the recipe a correct rating. The only thing I changed was melting the cheese in the warm milk, and stirring all the macaroni in it, then baking. The dish came out beautiful and looks great! But the taste just is okay, and didn't come out that the cheese blended well with the milk. (No, the milk wasn't too hot to curdle). It was a good recipe, but i've had better. The amount of Worschester sauce made the milk a little tan too. The Alton Brown recipe in Food Network is really great, by the way!

My sister in law made this salad, it was so delicious that I had to make it myself- it was yummy and so easy. Everyone raved about it! Try red onions for extra color!

The batter came out really wet, like another poster mentioned. I thought that they weren't overly sweet, perhaps some powdered sugar or granulated sugar on top instead of the almonds would be pretty. I will probably use 3/4c. milk the next time around. I also decreased the oven to 375 and increased the time till they were brown. 400 degree oven seemed to high, and I didn't want them to burn and not cook on the inside.

This recipe is so good, don't skip on putting in onions. It definitely needs it to balance out the sour cream. My sister in law made this one and everyone wanted the recipe! I made it w/o onions, didn't have any on hand, and definitely needed it.

Salad is great, taste was good too- I just thought that the butter to toast the nuts/seeds in was too much, or even unnecessary, since there is oil in the almonds and seeds as it is. You can just toast them on med-high heat till the almonds "pop" or crackle. I also used 1/2 nappa cabbage, 1/2 regular cabbage. My husband is still eating the leftovers, and thought it was pretty good too.

These were gone as soon as I brought them to a potluck. I didn't put the crumbs on the top, but put parmesan cheese insted. I think that I would have added a little more garlic to the stuffing, either salt or fresh garlic. They needed a little more 'zip' to them. Also, I found that baking them didn't seem to get them to the bubbly point, so for the last few minutes, I put them under the broiler to get them browned. These were good, will probably make again, but make some additions to it.