Wow! I always forget to write reviews, but this was the most AMAZING kabob I have ever had. Ever. I love the taste of rosemary, and it needs to be fresh just like the recipe calls for. I got so many compliments. Nobody wanted the steak kabobs with a store bought marinade. I used Wild Coyote ranch from Wal-Mart. Thanks for an incredible recipe!

Reviewed On: May 11, 2011

I gave this 4 stars but it was wonderful! I just made some changes per the other reviews on the site. I only used 2 Tbsp sugar and used EVOO instead of vegetable. I didn't use onions. This was one of the only salads that was gone at our family reunion. I overheard people talking about it! I cooked some sliced almonds with the ramen noodles and added 1 packet of oriental seasoning from the ramen noodles in enough dressing for 4 batches. For 3 bowls of salad, I used 4 pounds of pre-cute romain, 4 packages ramen, 2 broccoli crowns, and just multiplied everything else by 4. I don't think you will be disappointed by this recipe, but with some small changes.

Reviewed On: Aug. 7, 2010

This cake is absolutely amazing! I cut the butter down to 3/4 cup and sugar down to 1 1/2 cups on the cake and then 1/2 cup butter and 1 cup sugar on the frosting. It was still sweet and wonderful. Make sure to use room temperature eggs for the frosting and it may also take longer than 12 minutes for the frosting to thicken. I also toasted the pecans and coconut. If you wait until everything is cooled off completely, you will have an easier time frosting the cake. My cake was perfect at exactly 30 minutes. I think it just all depends on the altitude you are cooking at. I can't wait for another birthday to make this again.

Reviewed On: Jul. 13, 2010