Excellent! Very moist and delicious. I used two bananas since I'm not sure how much a cup would actually be. This will be my go-to recipe for banana bread from now on.

I would give the cake itself 5 stars, but the icing was really sweet and overpowering. Even with just a little bit on it seems like too much for me. The good news is that the cupcakes are delicious even without any icing.

This cake was wonderful! It's very moist and was a breeze to make. It has a great texture that's nothing like bread. I would recommend not using an extremely sweet icing because the taste of the cake is so good and the sweet will mask it too much. I'll be making this again for sure.

GREAT soup! I'm just adding to all the other wonderful reviews.

I am giving this recipe four stars, only because my husband really liked these. I thought the butterscotch was really weird in it. I think the next time I make these I will leave out the butterscotch chips and then I'll have PERFECT pumpkin muffins. A sweet drizzle on top would be great, too!

This was ok, but it doesn't taste like the cinnamon butter from Texas Roadhouse, as suggested. I think this had too much honey and covered up the butter taste. Next time I would not add as much honey, if any at all.

This was easy and super delicious! It tasted just as good as any I've gotten in restaurants. I served mine with a raspberry sauce (1 10-oz package of frozen raspberries, thawed, then run through a food processor until pureed) and used a store-bought graham cracker crust. You could buy Key Lime juice in the grocery store, usually near regular lemon juice so there's no need to squeeze those little limes! I will definately be making this one again.

This is a very good way to jazz up regular white rice. I made white rice using the Boil-in-Bag kind then added the rice at the end. This recipe needs a little garlic and salt to make it a bit more flavorful, though.

These were very good. Be careful not to mix them too much. Pancakes are better when they are mixed as little as possible. They were a bit thin, but I can't tell if they perhaps need more baking powder or maybe I made them a little more runny by adding a little extra butter. Try them without changing the recipe at all and I think they will turn out very good. Oh, and one single recipe made a lot of good-sized pancakes, so if there's only two or three of you, don't double it.

I put pesto on top of chicken breasts and covered with shredded mozzarella. Then I baked them in a 375 degree oven for about 40 minutes. Very good!

This bread is very good and tastes like the bread you get at Romano's Macaroni Grill. I made it with my Kitchen Aid mixer's bread dough hook. I used Rapid Rise yeast by mixing all dry ingredients in the mixer then adding wet ingredients. Mix for several minutes until a nice dough forms then let rise in bowl covered with damp cloth for 10 mins. Remove from bowl, shape into loaf, cover with damp cloth then let rise for an additional 40 minutes on cookie sheet. Bake at 375 for about 30 minutes until brown. Delicious!

A lot of the previous reviews seemed to be divided between those who loved this recipe and those who had problems with it. I dismissed the problem reviews thinking I'd be fine, but I had the same problems. The cake stuck to the pans (I greased it generously and didn't flour, as the recipe states). I salvaged two layers and made the icing. I don't know how some reviewers doubled the recipe because even if I had used three layers, I think it would have been more than enough. For some reason the cake tasted like a banana cake and I think it may be because of the pecans and cream cheese icing's strong taste. I'm usually the type who loves a baking challenge, but I won't be making this again. The taste just wasn't worth it for me.

This is okay if you can't have the real thing. I used raspberry-flavored water and I think it gave it a fruity taste like real champagne. I think it tasted better as it sat, but it loses a lot of the bubbles that way.

I'm rating this based on the original recipe, which I followed exactly. If you have to modify it a lot, it's not really accurate if you give it many stars then. I thought it was too sweet tasting for me. Perhaps it was all the sugar or the white vinegar, but it had an odd taste. It changed it from tasting homemade to something you may get from the grocery store deli. I won't be making this again.

I know I'm in the minority, but I didn't like this recipe because of the mustard. I only added 1 tablespoon of mustard because I suspected I might not like it and I still thought it was too strong. It was a weird flavor that I'm not used to in scampi dishes.

This cake is out of this world! The cake is very moist and delicious, but it caved in the middle after placing it directly in the freezer. Fortunately, I was able to push down on the sides to somewhat even it up. A toothpick in the middle came out clean, but maybe it needed a few more minutes in the oven to really set the middle? The icing was a little too cream cheese flavored for my taste. Next time I will cut back on the cream cheese and butter (the same amount for both) and then add the original amount of confectioner's sugar. It also makes A LOT of icing. I think the flavor of the cake is so wonderful that you can easily only use half of the icing. I will definately make this again!

This is easy and tasty! I only had a vinagrette dressing on hand, so I used that. I also added a small can of sliced mushrooms, like others suggested. It was very good. I will make this again, but next time I will use creamy Italian dressing.

I made this time exactly as stated. This dip was pretty good, but next time I would use only 1/4 cup Parmesan cheese and leave out the Romano (or vice versa). The cheese taste was slightly overpowering and I thought that it could have used more mozzarella cheese mixed throughout.

This was good, but I think it needed a little more flavor and could have been slightly thicker. I used bottom round roast and it turned out very moist. Next time I will add some garlic, some salt, and less broth.

This was good, but I think fresh cranberry sauce without blueberries is much better. This left my guests asking "What's that taste in here?" since the blueberries were only slightly noticeable.