This was wonderful. I blanched the peaches briefly in boiling water to make them easier to peel. I pureed the strawberries by themselves first, then pressed them through a sieve to remove the seeds (DH doesn't like the seeds). I used a bit more strawberries than the recipe called for, probably closer to 2 cups, but I lost some of them by sieving them. The sorbet came out great. I love sorbet and now I won't have to spend a fortune for it at the grocery store. Thanks Austin!

I like radishes and I really wanted to like this salad. I guess I don't like radishes as the main ingredient in a salad, they were just overwhelming. I was the only one who ate any, the rest of my family wouldn't touch it. The dressing was good, though. I may use it for other things.

These were pretty good. I added sugar, vanilla and cinnamon as suggested by other reviewers. The problem I had was that they came out really flat. I mean they did not rise at all. My husband snickered and said "Well, you've heard the expression 'flat as a pancake, haven't you?'". We liked them, but I think next time I may use baking powder instead of soda. Thanks for the post.

These were delicious. I made them for a card party and everyone liked them. I increased the amount of hot sauce to 1 tablespoon and used 2 1/2 cups of cheddar and 1/2 cup of freshly grated Parmesan. I also added a bobble of Worchestershire sauce, just because I like it in cheese dishes. My cat is in love with these, too. With all the cheese and butter, he thinks they are the perfect kitty treat, and I can't keep him away from them. Thanks for the recipe.

I hate to admit it, but it is only recently that I have begun to appreciate Blue cheese. I'm still a little scared of it, but I really wanted to try this recipe. I used rib eye steaks instead of flank steak. I added fresh minced garlic and cayenne to the butter mixture, I cut the blue cheese back a bit, and I used gorgonzola. This was delicious. I served it with a whole grain pilaf, mushrooms sauted in butter with garlic and sherry, and a spinach salad. Very good meal. Thanks for the recipe!

This was pretty good as written, but it needed some herbs. Since my husband wants meat in his meals, I browned some chicken hot Italian sausage first then I deglazed the pan with white wine.I added garlic and oregano while the peppers and onions were simmering, and added sliced crimini mushrooms. I found some lobster ravioli for a good price, so I used them instead of cheese ravioli. Just before serving I stirred in some fresh chopped basil and a touch of fat free half and half. This was very tasty, but as written, the recipe needed some help.

I took this to a potluck and people were taking home the leftovers in styrofoam cups! I doubled the spinach and added some sour cream to make the recipe go a little further (there were about 50 people there). I also added some mozzarella cheese because I was instructed to make it "good and cheesy". This went over very well and I'm terribly pleased with the result. Great recipe!

I liked this very much. I didn't have any whole cranberry sauce, so I used the jellied kind and added some whole frozen cranberries to it. I reduced the sugar to 1/2 cup and added some minced garlic. (we love garlic) I didn't thicken the sauce with the cornstarch slurry, I just poured it into a sauce pan and let it reduce until it got nice and syrupy. We enjoyed this with some bown rice and brussel sprouts. Thanks for the recipe, Joyce!

This was really, really good. To the balsamic vinegar I added about a tablespoon of brown sugar, some minced garlic, some dijon mustard and a splash of hot sauce, just to give it some complexity. When I stuffed the chicken with the cheese, I added a schmear of minced garlic and one basil leaf for extra flavor. Before putting the chicken and tomatoes (which were wonderful, BTW) in the oven, I drizzled a little of the finished balsamic sauce and sprinkled a touch of mozzarella over the top. The recipe didn't say whether to cook the chicken covered or uncovered, so I covered it for the first 15 minutes, then removed the cover. The potatoes were terrific too. I had picked up some really tiny potatoes (about the size of large marbles) and they worked perfectly for this dish. Bottled pesto sauce was pretty expensive at the store, so I made my own. The combination of the sharp snap of the potato skins when I bit into them mixed with the great garlicky pesto was just lovely. This dish made an enticing presentation and is certainly company worthy. DH and I both loved this dish. I can't say enough good things about it. Thanks, Paula

One of the ladies in my card club often brings a salad similar to this to our potlucks. Unfortunately, although I followed the recipe exactly, it seemed to be missing something. I guess I'll have to call my friend and see what she puts in hers. Thanks for the post!

This soup was pretty good, but I felt it did need some seasoning. I added about a tsp of sugar, lots of salt and pepper, some garlic powder and a pinch of curry powder. I actually liked the soup better before adding the cream (I used half and half) and butter. I'll definitely make it again, but leave out the cream and butter. Oh, I also added a splash of balsamic vinegar just at the end of cooking. Thanks for the recipe!

This was just okay. I used the entire can of green chiles and still could barely taste them in the finished bread. DH also didn't care for there being actual corn in his cornbread. I guess I'll just continue my quest for the perfect cornbread. Thanks for the recipe!

I was very impressed with this batter. The chicken fried up with a shatteringly crisp crust and was moist inside. Unfortunately, as soon as the sauce was poured over it, that great crispness was lost. It made a nice presentation, but next time I'll serve the sauce on the side. I reduced the amount of sugar in the sauce to 3/4 of a cup, and 2/3 cup would probably work too. I only needed to use about 2/3 of the cornstarch slurry to thicken the sauce. I fried the chicken in a wok and used peanut oil instead of olive oil and I only used about 1 1/2 cups of oil instead of a quart. All-in-all this had a very good flavor and I'll make it again

It's been a long time since I made this, but I just realized I never reviewed it. I didn't really care for the mixture of teriyaki, ranch and cheese. It tasted odd to me. I don't think I would make it again, and it is certainly nothing I would serve to guests.

This recipe was good, but the salad was really wet by the time I served it. I even seeded, salted, rinsed and drained the cucumbers to reduce the liquid they exude. I also seeded the tomatoes for the same reason, and the salad was still sitting in a pool of liquid. I followed the advise of another reviewer and added diced radishes, garlic powder, a squirt of lemon juice and lots of pepper. The flavor was good, but I couldn't get past the wetness of of it. After the meal, I placed the leftover salad in a sieve to drain it, and got more than 1/2 cup of milky fluid out of it. I'll make it again, but will drain the cottage cheese before making the salad.

I have admired Pam Anderson for years, I even have one of her cookbooks, so I had high expectations for this recipe. I followed the recipe as written, making no changes (which is unusual for me). I was disappointed. The dish was okay, but somehow flat. It needs something, but I can't put my finger on it. I'll try it again, but I'll play with it and try and find the missing ingredient to give the flavor I'm looking for.

I made this tonight and it was really good. The cheese sauce was superlative. I used cayenne instead of hot sauce because I prefer its kind of heat, and I added a splash of worchestershire sauce. Also, I mixed some garlic powder, Lawry's season salt and pepper in with the meat because I don't like the taste of plain, unseasoned ground beef. That's just personal preference and no reflection on the recipe. My husband refused to let me put his french fries on top of his meat, so I served them on the side. But we did pour the cheese sauce all over everything. This was very filling and good. I'll be making this cheese sauce for other things as well.

I really wanted to like this recipe. I was craving Welsh Rarebit and didn't feel like dragging out Joy of Cooking and the double boiler. I bought the famous red and white can of Cheddar Cheese Soup (I should know better, canned soup recipes never work for me) and made the recipe as written. It didn't taste good. I added more beer, more worchestershire sauce, still not good. I put in more cayenne, some grated extra sharp cheddar and still no. The cheese soup seemed to swallow everything I put in it and kill the flavors. Finally, I put in some garlic powder and some dijon mustard and that made it taste not so bad (but not like Welsh Rarebit). I put some on toast with LOTS of grated extra sharp cheddar and broiled it until bubbly. I ate it, but next time I'll stick with J of C and the double boiler.

This is a very simple yet delicious recipe. The only real change I made (and it's an addition, not really a change) is to toast some fresh bread crumbs (I keep a bag of them in the freezer) and sprinkle them on top. I may add some sliced green onions and chopped fresh tomatoes as suggested by another reviewer next time I make it. Definitely use freshly grated Parmesana Reggiano for the best results. Thanks for the recipe!

I have been making this dish for years and I follow the recipe exactly except for adding more chili powder (more like 5 tablespoons). I sometimes have to add more broth as well. It really does need to refrigerate overnight to blend the flavors. Great served with sour cream, grated cheese and lime wedges to squirt the juice over the dish to taste. If you really must have beans, serve them on the side. This chili is the real deal. My family begs me to make it. Great recipe!