I took out the red pepper flakes, Old Bay, and white pepper. I think I also added a little more brown sugar. It was an awesome rub. I used this on a pork tenderloin and baked it in my toaster oven. Got a great crust. Tasted like more work than it was. Thanks.

You will need to add a little milk to the frosting to make it smooth and bind it together. Otherwise it won't mix well. The brownies are pretty good. Next time I might use a little more flour to thicken them up and also because the sugar-to-flour ratio seems a little high. I halved the frosting but actually used less than half of the powdered sugar and it came out just right and in just the right amount. I will probably make this again when I need a good chocolate fix.

I just made these. I followed other people's suggestions of substituting the Crisco with butter. They are still so bland. This is almost like eating a fistful of flour, and I know my way around the kitchen. I think I will look for a different recipe.

Awesome!! This is my fav. dish at Chinese restaurants so when I saw the receipe here and the great reviews, I had to try it. I must say, I am very picky and this passed all my tests. I did everything just as instructed except for the nuts - instead of boiling them I sprinkled with sugar and a couple drops of butter then roasted them. They were pretty good but next time I will try boiling them like the recipe says but instead of letting them "dry" (??) on a cookie sheet I'll go ahead and roast them in my toaster oven to bring out the flavor. I served this dish over a bed of Jasmine Rice and some shredded lettuce under that. It looked beautiful and was delicious. You must try this. (Sidenote: I thought the mayonnaise amount was just right.) You can't go wrong with this.

I was so excited to try this because of all the great reviews. I made everything exactly as the recipe states. It was ver disappointing. The sauce never thickened in the sauce pan. The rice was mushy after having been cooked, then fried, then steamed w/ the shrimp and o.j. mixture spooned over it. What a mess. I did add some diced red bell pepper and that tasted great especially in combination with the corn. Well, that's about it. I don't even know if I can fix this one to try again next time -- would be too much work.

READ MY REVIEW: I see many of you used flour in lieu of cornstarch. Per the box of cornstarch... you will need twice as much flour if replacing the cornstarch - so double it. Also make sure when a recipe calls for milk that you do use WHOLE milk... this is the way to get that creamy texture. Now for my experience making this... It was quick & easy. I did not think it was too sweet as a matter of fact I will probably add more sugar next time. You know what, I have made chocolate pudding stovetop before by getting the box next to the instant that is the kind you have to cook. Never did I realize you don't even need to purchase a prepackaged pudding mix to do it stovetop. I feel like an idiot after realizing it is just a simple combo of sugar, cocoa powder, and thickening agent. Making this in the microwave is an AWESOME modern take on an old stovetop classic. Kuddos!!!!!

Tastes good. Easy to make. The only thing is they are a little messy when trying to scoop them out and form a little mound. Next time I would probably try spooning them into muffin tins or mini muffin tins, refrigerate, then pop them out into regular containers. Otherwise it is too difficult to form any shape with them when putting them onto wax paper. Still a recipe I will make again.

Easy and good. Honestly, it didn't have a very strong lime taste to me. If I were blind-folded I would have probably thought it was a lemon meringue pie (especially because I used the left-over egg whites to whip up into a meringue and topped it with that instead of coolwhip.) I like this version - a few ingredients make it a heck of a lot quicker and just as good or better than doing a long drawn-out cornstarch, sugar, milk version. I know I will make this again.

There was nothing I liked about this recipe. I was very disappointed. When I try a 5-star recipe used by hundreds of people I expect something decent. The sauce was unusual and unappetizing. The method leaves the meatballs overcooked since it asks you to bake them before adding them to the crockpot. I don't even know what to say. Big disappointment.

I just made this for Thanksgiving and it came out pretty well. The only thing is the herbs tend to burn in the bottom of the roaster before the turkey is done, so you might smell some burning. I did cook the turkey on a rack inside the roaster to prevent it from getting soggy as others have said, and it worked very well. I was pleased.

This is a pretty good and easy recipe. But, I definitely think the pumpkin mixture needs more spices. Where it says "a pinch" - figure on using at least 1/4 tsp. if not more. I would also recommend wiping the knife blade in between each cut you make when serving so that the layers don't smear and it makes for a nicer presentation.

The directions do not call for enough sauce. You will need to add more. I can't tell you how much more because that is based on personal preference. Overall the recipe came out tasting alright.

I just made this tonight for dinner. I used a beef round tip as you would find in a carne asada. That way the sandwich has thin slices of beef instead of shredded beef, which I found odd. I used the full measurement of soy sauce but I used a light soy with 50% less sodium. It was not too salty that way. You know, the meat turned out o.k. I had to strain the sauce into a cup from which to dip. It is important to strain it! The recipe doesn't state that. If you don't, you will get clumps of powdery spices and you may even find a bay leaf in there, LOL. So, strain it. I added carmelized sweet onions and provolone cheese. I grilled the french rolls in butter and cut them on the diagonal. It was alright. Not great. Not bad. Next time I will try the other very popular recipe for French Dip... Easy Slow Cooker French Dip is what it's called I believe. (Much more streamlined recipe and nothing to strain.) Good luck!

The taste is alright but the cookies come out quite flat and pancake-like as someone else mentioned. A cookie just doesn't look right unless it has some height to it. It smelled really good baking due to the cloves but unfortunately I won't be making this again. Sorry.

I did alter this recipe by preparing a prepackaged milk choc. mousse mix and coolwhip. I defrosted frozen strawberries also. I found the crust to be barely enough to cover the bottom of my 9" springform pan and certainly not enough to have any thickness to it. When the pie was made it was very hard to get a slice off the base. In fact, I ended up having to keep this on the base. Attemps at moving it were futile since the filling is so soft and the crust is so fragile. It's like trying to balance jello. Also I was not able to find a temperature to store this at that would have the filling and whipped topping firm enough yet the berries not frozen at. The only good thing I can say about it is that it's a good combination of flavors but I know there are many easier ways of combining choc. and strawberries.

I agree with other posters that it has too little sauce for the amount of pasta in this dish. In fact, the amount of noodles cause this to be really dry.

This is pretty good but quite BLAND! I have to be honest! I was really excited to make this seeing as how over 100 people had made it and it was a 5-star recipe. I was thinking it was a sure hit. You know what, I would make it again but I would have to find a way to give it some flavor. I think it probably could use at least double the amount of celery seed or maybe even celery salt or garlic powder. It definitely needs a kick in the butt. I think that this is probably a 5-star recipe because it is so middle of the road and average that it doesn't have any one extreme flavor to offend anyone that makes it. I will have to keep that in mind next time I try a "5-star recipe". Back to the drawing board.

Blah. Got HUGE bubbles after it baked. Had to break them to get the crust down. Also it shrank after baking and didn't cover the edges of the pie plate any longer. Also this recipe contains no sugar which many pie crust recipes do so as you can guess it was in no way sweet or flavorful. I also don't like how this recipe gives no indication as to baking temp or time so that you can use this with a pie recipe that calls for a prebaked crust as almost all do. I will not make this again.

Disappointed. I took the advise of other reviewers and used milk (whole milk) instead of water. I also added cream of tartar to the meringue. It came out incredibly runny!! :( I actually had to drain this pie after it was done. There was a lake of liquid on top. I have no idea what went wrong other than the recipe doesn't indicate what size lemons and mine were large (two). If I did try this again, which I'm not convinved I will, I would probably put in less lemon juice since mine seemed to yield about 3/4 to 1 cup. Other than that, I am totally clueless. For the crust I used someone's suggestion here of making the "Butter Flaky Pie Crust" (yes, flakey is misspelled in the title of the recipe) but that just baked like . The entire crust shrinks and you get large, and I'm talking LARGE, bubbles heaping up after baking. Then the entire thing was soaked with the lemon filling. Blah.

This cake was quite boring. It wasn't bad. It wasn't great. Just... "eh". I did everything as instructed except for using the allspice since I didn't have any (I substituted with cardamom to give it a little extra kick in the pants.) For some reason this just seemed more like a bread than a cake to me. Next time I will try a different pumpkin cake recipe in the hopes of finding something a little sweeter, lighter, and more spongy.