I made this dish for Thanksgiving dinner and it was so very, very good! I wanted to try this because I cook my sweet potatoes in a similar way. I didn't add the parmesan because I have a nephew that is allergic to dairy but it was really fantastic without it (although I can't wait to try it with the cheese too!). The simple flavors come together so well. Other people at dinner liked it as well.

I gave it only 3 stars as is but with alterations it was really good! The amount of sugar compared to all the other ingredients is astronomical! When I first mixed it all in it tasted like pure sugar with little to no peanut butter taste so I doubled the peanut butter and added in another 2 or 3 tablespoons of butter and another 1/2 cup of graham cracker crumbs. I also added about a tablespoon of peanut butter to the melted chocolate chips to give it a nice consistency. They ended up turning out great (tasting like Reeses Peanut Butter Cups) but I really can't imagine anybody liking them with the original ratios.

I grew up in VT and we made our own REAL maple syrup. I came up empty one day but I had the extract so I decided to make this. It was so disappointing, it tasted like the watery store-bought stuff in the plastic bottle. Not even close to a true maple flavor.

This is the best cottage pie I've made to date and I totally credit the sauce/gravy. I've always used a gravy packet or stuff from the jar before this. I made a few alterations: I only used a small sprinkle of cinnamon and it was plenty (cinnamon has such a strong flavor!) I also used a package of frozen carrots and peas instead of the fresh carrot because peas are essential to my cottage pies! I used ketchup in place of the tomato paste and also added a few good dashes of worcestershire sauce. As for the potatoes I just made them according to my preferences instead of using the recipe. I think I had to cook the beef mixture longer than 15 minutes to reduce it down but it turned out perfectly! The savory flavor was so delicious and waaaaaay better than any premade sauce/gravy. I'll be making this again and again.

This turned out awesome, although I admit I altered it a tiny bit. I didn't feel like there was enough chicken so I increased it to one and a half pounds for the 1 pound of pasta. I couldn't find fresh chili paste so I bought red garlic chili paste in the Asian section of the grocery store which tasted fantastic (I think the garlic made it even better!). The only thing I added was about 1/2 container (maybe a cup and a half?) of light sour cream to make it into a creamy pesto dish and the tartness of the sour cream really melded perfectly with all of the other flavors. The spice wasn't too hot (but it is noticeable) so I think it will go over well for the potluck I'm bringing it to but making it for myself I might increase the heat just a little more. Really great flavor and it tastes impressive, like something you'd get at a nice restaurant!

The presentation is what really makes this pie, the top bubbles, caramelizes and comes out a really crunchy, pretty brown. I added cinnamon and nutmeg and as far as the flavor it was a basic apple pie, but that's a good thing!

This is a nice mild flavored dish that I really enjoyed. I cut out some of the pasta since so many people said there was too much and I also added in some shredded cheddar cheese. It's certainly not a "pretty" looking dish but the flavors really went well together, I think the white wine is what really made the sauce. I tried some hot right off the stove and the rest went to a pot luck where it was served room temperature a few hours later (the sauce sort of disappeared once cooled). It was tasty both ways but I think it was better served fresh and hot.

Fantastic! This had so much flavor. I added extra lemon juice and fresh basil, everyone loved it. It came out a bit too salty for my tastes but that is not the recipe's fault since it says "salt to taste," I simply put too much in!

This is a very good marinade but I gave it only 4 stars because it simply wasn't what I was looking for and is not necessarily my preference. Having said that though the flavors were wonderful together and everyone else really like it. It taste's like an Asian marinade of some sort (Asian BBQ?). The salty soy sauce and sweet balsamic are very pronounced. I marinated for 24 hours and the steak came out fabulously juicy and tender! However, If I try this again I'll marinade for a little less time because I couldn't really taste the actual beef. I used sirloin steaks.

This really was good cous cous! Everyone commented on how light and fresh it tasted and that it was a nice change from same old potatoes or rice pilaf. The balsamic and parmesan really made this dish.

This was a really phenomenal dip! The reason I give it 4 instead of 5 stars is that I had to add waaaay more jalepenos than called for in the original recipe. I like things moderately spicy so I started out with the recommended amount of peppers but I couldn't even taste them! I kept adding and tasting and by the time I was done I had used 4 ounces of chiles and 12 ounces of jalepenos! Not one person at the party I brought this to thought it was too hot. Do not try this dip cold, all you will taste is mayonaise, but once heated (I baked mine) you just get the lovely cream cheese and parmesan flavor. The consistency was really nice too, not too runny but not too thick. Everyone LOVED it!

This soup was phenomenal! Tasted like something you would get in a high end restaurant. Very rich and creamy. I followed the recipe almost exactly but instead of thickening with flour I thickened with 1 package of cream cheese (because I'm eating low carb). The blue cheese flavor was mild enough for someone like me that enjoys blue cheese now and then but doesn't totally love it.

This is a fantastic dip but I alter the recipe a little bit to fit my taste, that's why I've given it 4 stars. I don't like canned chunk chicken so I cook my own and shred it, I prefer the shredded consistency. Also I use blue cheese dressing instead of ranch. It's really fantastic!!!

The flavors in this cranberry sauce are truly exceptional however I only gave the recipe 4 stars because of the 2 cups of sugar! I only put in 1 cup of sugar and it was the perfect sweetness for me (and I consider my tastes in cranberry sauce to be pretty average). I recommend starting with just half of the sugar and then adding more to taste if you want.

I gave this only 4 because the recipe wasn't perfect until it was tweaked. After the adjustments though it definitely gets 5 stars! I increased the bananas to 4 and mashed them coarsely so I would have chunks of banana in the bread, replaced all the white sugar with dark brown sugar, added cinnamon to taste and added 4 heaping tablespoons of chunky natural peanut butter and cooked in a mini loaf pan (I ended up with 8 mini loafs). It was dense and moist with perfectly cracked and brown crust! Fantastic right out of the oven with butter on top or the next day I popped it into the microwave to reheat. YUM!!

The juiciest pork chops I've ever had I think! The sauce is a great mix of sweet and tangy, will definitely make these again!

This has a really wonderful bright and fresh taste. The only change I made was to use Nectarines instead of peaches simply because of personal preferance. I paired this with "Jay's Jerk Chicken" from this site for a family get together and it was gobbled up quickly! My mom even asked me for the recipe, usually it's the other way around!

I was a little disappointed in this recipe. It didn't have the flavor I would have expected, the bacon flavor was just about non existent and the onion was just so-so. I was looking for a jazzed up recipe for green beans but this was rather blah and uninteresting

I left out the pie crust and put this into a square baking dish to make into a cranberry apple crisp instead of a pie and it was fantastic! The topping is really to die for. I liked the tartness of the cranberries, they will certainly make you pucker a little, if you like more sweet than tart add more sugar or a drizzle of maple syrup. I brought this to a family gathering and everyone loved it, lots of people commented that it tasted like a rhubarb recipe.

This was my first attempt at country fried steak and I was so pleased! The breading was very heavy but it stayed nice and crunchy and I didn't have any trouble with it crumbling off the meat. The taste was delicious, although I wish I could have tasted the meat a little stronger through the breading. I paired this with Garlic mashed potatos and covered the steaks in a creamy sauce made with sharp cheddar and fresh sage, the sauce together with the steak was to die for!