Excellent flavor! Consider blending/processing the mixture for a creamier texture.

These were terrific!

The flavor of the beef was terrific - I think that it's a great start. What I didn't like about this recipe is the pasta. I would cook this with rice or with Asian noodles instead. I would also replace the 1/2 c of beef broth with water and beef bouillon in the sauce. I think that adding a little bit of corn starch to the sauce would make it a little thicker/richer instead of thin and watery. This really is a great recipe though - lots of flavor & Asian flare.

The idea of this is great. I didn't love the yogurt sauce, it was only okay. These are VERY messy!!

Delicious Mediterranean salad! Wonderful flavor and oh, so healthy. A nice change of pace from the traditional salad or even pasta salad.

This orzo was pretty good... By no means great. I enjoyed it but it was just a little boring for me. I did try to use it as a main course, though, for a smaller/lighter meal. I think it would work well as a side to a meat entree.

Lemon is my favorite kind of cake/cupcake and these were definitely great! Very moist and delicious lemon flavor. I would definitely make them again.

The only reason I gave this a 3 was because I took Travis's recipe and instead added taco seasoning. I really, really loved it! Definitely worth a shot!!

Very good flavor! Really enjoyed the vodka sauce.

This was a great chicken Marsala recipe! Thanks for sharing. It was very simple and quick to put together. I didn't use sherry wine, just replaced that with extra Marsala. I also added a bit of cream to the sauce, then thickened it with about a tablespoon or two of cornstarch.

I'm happy to have found a great base recipe for cheese curds, as a homegrown Minnesotan now living in Seattle (where people haven't even heard of cheese curds!). I used garlic & herb cheese curds from the famous Beecher's Cheese at the Pike Place Market (they were out of plain). I followed many recommendations of the reviewers. I used 3/4 cup of beer instead of milk and drained off all of the excess batter before frying. Per recommendations I maintained an oil temperature of 375 which seemed to work perfectly! Also, I fried the curds at room temperature. Thanks for all of the reviews. These turned out light, fluffy and very crispy - just like at the MN State Fair!

This was great! So much flavor! I used pancheta instead of bacon and it worked really, well!

Great recipe for chocolate cake! I used a recipe on this site for frosting: Rich Chocolate Frosting. The cake was very moist and turned out wonderful.

Excellent frosting recipe! I gave it four stars because I used heavy cream instead of milk. I think that made a big difference in how creamy it is. As a side note, I think that you should use more cream/milk than you initially think you should. The more I added the better it got!

I really enjoyed this Teriyaki chicken recipe. I did make a few changes: I used boneless/skinless chicken breasts and baked them in a foil lined pan + covered them with foil at 400 for 30 minutes. That was perfect - they were juicy and tender. I used about 1/10 cup of brown sugar and 1/10 cup of white sugar, reduced the soy sauce to cut back on the saltiness and I used balsamic vinegar instead of cider vinegar. It was excellent and very flavorful.

This is an okay recipe, in my opinion. I had a lot of trouble following it the way it's written -- very confusing. I made quite a few substitutions and I served this with puff pastry. A great use for leftover chicken!

This really lacked in flavor. I had high hopes for this - it looks really good, but does not really do anything for me.

I followed the recipe as directed, as the other readers instructed, and really did not care for this at all. The onions were incredibly overpowering and the only flavor in the dish. I had very high hopes from the great reviews, but did not like this.

I made this pot roast a few nights ago and it turned out great. I did make a few changes, though, which I think made a great difference in the outcome. First, I combined about 1/4 cup of flour, some salt and pepper into a ziplock bag and tossed the roast and coated it with the mixture. Then I seared all sides of the roast over medium-high heat for a few minutes to lock in the juices. Then is when I added the onion soup & cream of mushroom soup, etc. I added a lot more water than is called for in this recipe. It is important for the roast to be completely submurged under water - so I filled up the pot with water and added a few tablespoons of beef bullion to intensify the flavor. After two hours I added carrots, potatoes and onions and cooked for two more hours. I made this in the oven at 275 degrees.

These are by far the best oatmeal raisin cookies I've ever had! The cloves really bring out a wonderful flavor.