SOrry to kill the party, but this was SO boring and bland. Just average....if you like plain this is for you. But there was NOTHING robust or interesting about the flavor of this soup. My KIDS loved it, but my husband wouldn't even finish a bowl.

Uh,...yum.

OK, I HATE to be one of the people in the obvious minority, but I did not care for this recipe. I rated it earlier today as a 5 star pie because it came out of the oven looking like perfection...however, now that I have cut into and tasted it, I can't even believe I wasted the time. Pumpkin pie isn't my favorite to begin with due to the soft texture, but this was - more the texture of a pumpkin mousse. Creamy on the knife, sloppy on the plate, taste is just average.

PLAN on at least ONE HOUR for prep time! THese were wonderful, but they took FAR longer to prep than I expected. I'm glad I have 40+ in the freezer for another time...my husband REALLY liked them. He was my biggest skeptic...plus he was the one watching the kids while I putzed around in the kitchen for 2 hours! Crazy, but good, and worth the effort. :)

This is one of my favorite recipes when made with yellow mustard (vs. dijon). It could have been the brand of dijon mustard, or curry powder that I used -- who knows, but this is the first time in my life that I had to get pizza delivery instead of eating what I made. I'm so sad.

When using fresh raspberries adjust the sweetness after straining, if necessary. Mine was a bit too tart, but it was easy to fix with a bit of confectioner's sugar. Great served over white chocolate cheesecake from this site. Yummy!

Simple perfection. I added an oreo cookie crust then added the full 6 ounce package of chocolate (reduce sugar to 1/2 cup). Baked ABOVE a dish of water at 325 for almost a full hour until the center just jiggled. Turned oven off, propped the door open with a damp towel for about an hour to let it "cool" before exposing it to room temperature air to cool completely. Topped it with sweetened whipped cream (to which I added a dollop of sour cream and a splash of vanilla) and fresh raspberries. Dusted with cocoa powder for the finishing touch. GOrgeous presentation, perfect texture, abundant compliments. :) To serve I drizzled with homemade raspberry sauce (from this site)and homemade chocolate sauce (1 c. whipping cream, 1 Tbsp butter, 1 c. semi-sweet chocolate, 1/2 tsp. vanilla, 2 Tbsp strong coffee) Insane wow...better than restaurant quality...and ANYbody could make this.

I made these for a coworker of my husband's and am embarrassed to give them to her. Did everything as directed, with the exception of adding 1/2 tsp of almond extract in addition to the vanilla. Oh, and I baked them at 400 for a more pleasant presentation. Otherwise they spread out SO far and had no texture to look at. sorry

These look beautiful so presentation is a 5. Taste is just average for me. They got better as they sat on my counter, but still were not what I was hoping for. I subbed half brown sugar as other reviewer suggested, but wish that I had not. I think I would have preferred all white sugar. Not bad, but not perfect.

These are the BEST of the BEST! I have never been quite satisfied with ribs until now...I boiled 3 pounds of boneless country-style pork ribs with 2 Tbsp garlic salt, 1 Tbsp Lawry's seasoning, and 1 tsp ground pepper for 1 and 1/2 hours at a low simmer. Then I baked them in about 1/3 the sauce for another hour or so and left them covered the entire time. Tender, flavored perfectly, delicious!

There are NOT words!!! Wow. I am making cookies for a friends wedding actually and I have NEVER, no NEVER had success with peanut butter cookies. BUT that has definitely changed. I used a full 16 oz. jar of creamy JIF peanut butter, 3 sticks of butter, 1 1/2 cups of each sugar,(plus a tsp or so of molasses as I ran short of the brown sugar by a bit). 3 eggs, and 1 tsp vanilla. Then i did a full 4 cups of flour. Basically I time and a halved the recipe with a couple small additions. No need to refrigerate. 8 minutes at 350. WOW!! Oh, and a hint. I used the bottom of a plastic potato masher/ricer for perfect criss-cross pattern. And I rolled them in sugar. Perfect.

For lentils this was actually pretty good! I never know what to do with the lentils I have in my pantry, and this was quite tasty, and QUICK! I used turkey polska keilbasa and served it with sauted paper-thin sliced carrots and onions. It took a lot of salt and pepper to make it palatable at first, but the end result was great, especially when I mixed in the extra vegetables. Looking forward to lunch tomorrow!

I hesitated to make a pecan pie this year because... 1: I NEVER like pecan pie even when other people rave about how wonderful they are. 2: I NEVER like pecan pie even when I have made them myself. 3: I just NEVER like them... they're too sweet, too sticky, too syrupy, too yuck, yuck...YUCK!! BUT let me tell you now -- ALL THAT HAS CHANGED!! I made this pie for Thanksgiving and I, myself, could not get enough of it! I added about a teaspoon and 1/2 of vanilla, a good shake of cinnamon, and not quite a tablespoon of flour as was recommended. Kept the same amount of nuts, baked it on the bottom rack, and covered it for the last 15 minutes or so. I couldn't believe my mouth. NOT too sweet, NOT too syrupy, NOT to sticky, and the pieces cut and served perfectly. Incredible. Try this one. WOW.

I wish I liked these as much as the other 8 reviewers, but unfortunately I think they are awful. I've gone over and over the recipe, hoping I did something wrong, but I didn't. They just taste so bland and are way too thick for my liking. Better luck next time. SORRY.

I made these today for my husband who orders chicken tenders whenever we go to a restaurant that has them on the menu. I was worried that they wouldn't measure up, but he thought they were quite good for homemade!! The only change I made was that after I shook them in the breadcrumb mixture, I dipped them in a beaten egg and RECOATED them in the leftover breadcrumbs. This made for a thicker, crunchier coating and a MUCH more tender bite to the chicken. (i only know that because i ran out of the crumbs before I could recoat the last 3 so I fried them with only a single dip...they were noticably more chewy) Over all an awesome recipe!! Will do it again!! :)

Being a lover of apple AND custard pies I was anxious to give this recipe a try, however, I was disappointed in the final product. It was far too sweet, and the custard had a strange texture. Perhaps from the 2 Tbsp flour (which I thought was strange to add to a custard filling), or from the streusel topping? It wasn't a BAD pie, but it didn't live up to my high expectations I guess. Sorry, but I won't be making this pie again. :(

Having never made a ricotta pie before i was excited to try this recipe. It might have turned out just as it should, but I thought the results left a lot to be desired. Oh well.

seemed simple enough, and tasted great, but the appearance was less than desirable and the very center of the loaves didn't get done. perhaps I was too impatient with the final rise and baked them too early, i'm discouraged. :(

I've made these crepes twice now with beautiful results!! I cut the recipe in half and I can eat the entire batch all by myself with a sprinkling of lemon juice and powdered sugar. Now I just have to figure out what other toppings to put on them for variety. But even plain, they are wonderful! The best! :)

A good cookie, but not the best I've made. The first sheet I made with heaping tablespoons, and they came out dry and puffy, not chewy at all. So, the next sheet I made I practically doubled the amount of dough per "drop" and flattened them slightly before baking. This made a MUCH better cookie - flatter, larger, and chewy like (I'm assuming) they're supposed to be! :)