This was okay, but nothing special. I love the ingredients in the dressing but I didn't like the dressing itself.. somehow, it was too tangy yet too bland at the same time. I used organic baby greens with fresh dill, parsley and basil, and that helped. I probably won't make this again.

YUM YUM YUM. Yum. I made this at a friend's house and forgot to grab the beef bouillon, so instead I used 1 1/2 tsp each soy sauce and Worstershire sauce. I also used about 1 tbsp. regular prepared mustard instead of the mustard powder. This is the best.. the best! The coating on the outside didn't really get as sticky as I normally like, so next time I'll probably cook it for 15-20 minutes instead of the recommended 10 minutes. This is definitely a keeper!

I made this for friends at a Valentine's dinner; they liked it but I wasn't happy with this mousse. The texture was way too stiff and not creamy enough; if I try it again, I'll cut the amount of gelatin in half. Normally, I love the taste of cocoa as opposed to the taste of chocolate (if that makes sense), but not in this recipe. The flavor was over-the-top, and combined with the texture this just wasn't great. I'll probably hunt for a recipe using melted baking chocolate instead.

Yummmmm... I messed with the recipe, though. I doubled the recipe and used five roma tomatoes, 1/2 cup cream cheese, 1/3 cup mayo, 1 cup cheddar cheese, about a ton of bacon, 3 chopped green onions, and I used crescent roll dough instead of regular biscuit dough. I also had to add a little extra salt. This... is... AWESOME. Definitely, definitely a keeper.

Perfect! Exactly what I was looking for, and the recipe did exactly what it said. It dried quickly and stayed put on the cookies.

I made two batches of this recipe last night for a church function. I had such a hard time with the first batch that I thought I must have made a mistake, but I had the same difficulties with the second batch. First, the dough was waaaaay too stiff; it was the consistency of a rolled sugar cookie dough, which was too difficult to work with the cookie press. I ended up having to add an extra egg yolk PLUS 2-3 tbsp. of water to the dough to get it loose enough. The first batch tasted very bland, so for the second batch I substituted almond extract. That helped a little. Sorry, this recipe was more trouble than it was worth.

This was really good. The cake part of the roll was FABULOUS, absolutely wonderful.. very light. I cut back on the cloves and added nutmeg. I wasn't crazy about the filling; it tasted VERY strongly of cream cheese. Although the filling flavor went well with the cake, it was almost too cream-cheesy for me, and I LOVE cream cheese. Also, I used margarine for the filling and even though it's been in the fridge for four days, the filling won't firm up at all, so it's kind of messy. Maybe if I'd used real butter, it would firm up. Anyway, all in all it tastes good, but I'll probably try a different filling with it.

Okay, apparently I'm the odd chick out, but I really didn't care for this recipe. I don't know.. it seemed greasy to me, and heavy.

Wonderful, wonderful, wonderful!! Crusty and slightly crisp on the outside, soft and moist inside, perfect flavor! This is a definite keeper. I added walnuts and it was fabulous.

I liked this recipe; it's a creative holiday recipe. The rum extract is KEY to getting the eggnog flavor, so if you leave it out or skimp on it, it probably won't taste like eggnog. I did find that it was a bit on the dry side, and next time I might add a little extra vanilla and sugar.. it was very good, but it could use a little extra something.

I know that other reviewers reported a watery taste, but I loved this recipe and I really can't imagine how people got a watery taste from it. I thought it was creamy and rich-tasting. I used 1/2 cup of regular creamer and 1/2 cup vanilla creamer instead of 1 cup of regular creamer. I thought it had a very nice cocoa-y taste as opposed to some storebought oversugary hot chocolates. Very very good.

Excellent! I followed the advice of another reviewer and used unsweetened drink mix for the color and flavor. After cooking the candy, I scooped half of the liquid into a double-boiler; I added red Koolaid to one half and green Koolaid to the other. I poured the green candy into the pan and swirled the red candy into it. It's beautiful, very easy and it tastes great. If you use Koolaid for your color and flavor, use two packets; I made the first batch with one packet and the flavor wasn't strong enough.

I wouldn't go as far as the whole "heaven and earth" thing, but this is a really good pie. It's excellent with berries and with a shot of coconut-flavored rum added.

As a last-ditch effort to win favor with my friend's dog Sally, the pickiest poodle in the entire world, I made this recipe. I added about 1/3 cup peanut butter and only used 1 bouillon cube. I did have to add extra water in order to keep the dough together. Sally came over to investigate halfway through the process and didn't leave my side for the next hour. Needless to say, I have a new friend.

Wonderful recipe. I'm not a big tea drinker and I made a batch of this with all intentions to give it as Christmas gifts. Since tasting it, I have drank all of my original batch, made another batch to have on hand for myself and have made one batch for Christmas gifts (but I've already drank half of it). I used Splenda in place of sugar, or I would weigh 400 pounds by now. Great stuff!!

Oh.. my.. gosh. Absolutely the best pound cake ever. I had no idea it could be so easy. I added 3 tbsp. raspberry earl grey tea leaves to the mix before baking, which gave it a wonderful raspberry flavor. This is definitely going to be my only pound cake recipe.

LOVE IT! I substitute 1/2 gallon of apple juice and 1/2 gallon chicken broth for the vegetable broth. This is the recipe I used to make my first turkey and I have never had a better turkey in my life - this recipe is IT for me!