Yum - I would easily give this 4-1/2 stars! I chopped up some mandarin oranges and added it to the fluff icing along with the pineapple. I also took the drained pineapple juice, added some sugar and heated onto the stove into a simple syrup. After the cake was cooled I punched holes into the cake with a fork and lightly brushed the cooled syrup onto the layers to keep the cake moist before icing. I also iced the cake on the sides. Anyone that had a problem with the icing slipping down the sides - make sure you refrigerate the icing for a little while before using it to help the pudding mix set-up. I had no problems at all after that. Great cake!

This recipe was very simple and was good. I used hot Italian sausage instead of sweet sausage because we prefer the spicy sausage. I served it on toasted Italian sub rolls with melted provolone. I would definitely make these again, but, I think I will let the onions and peppers carmelize more before adding the white wine.

This meatloaf was just ok for us - nothing special. I used the cheese crackers as recommended by the recipe writer. We thought the cheese crackers gave the meatloaf an odd taste once cooked. Thought I would try this for something different, but, I will stick with my regular meatloaf recipe.

Really simple and really good! I am sure the recipe is good as is, but, I changed it a little to suite our tastes. I subsituted 1 tablespoon worcestire sauce and 3/4 tablespoon A-1 sauce for the soy sauce. I prepared the rest of the recipe as stated. I just fryed them in a frying pan on the stovetop, but, the cooking time was the same and they were moist and juicy. One little tip - if you find your turkey patties are too sticky - VERY LIGHTLY dust them in flour before frying. It makes them more manageable and they brown nicely.

I didn't notice a difference in taste using the flour. This was pretty bland for us and didn't get the nice crispness on the edges that I usually get with my old standard french toast recipe. I'll just stick with it in the future.

This bread was moist and had an ok chocolate flavor, but, wasn't what I was looking for in a zucchini bread. It didn't have the "zucchini bread flavor" I was looking for and it wasn't quite rich and chocolaty enough for a chocolate bread. It just wasn't suited for our taste.

Maybe I just expect too much from a zucchini bread - but I would only give this 2-1/2 stars. It was just ok for us. It didn't have nearly the flavor of zucchini bread I have had in the past. I'll just have to keep looking for a better recipe.

These were really good, easy & quick to make. I added a little less soy sauce and sprinkled some shredded parmesan on them after I removed them from the pan. Will definitely make again and look forward to trying this recipe with asparagus also.

These were really flavorful. My chicken breasts were pretty large so we butterflied them to an even thickness and then put them in the eggwash and breading. I only cooked them in the frying pan about 3 minutes on each side - just long enough to get them golden brown and crispy. I then baked them in the oven about 20-25 minutes. Definitely will make them again. Next time I think I'll pound them out thinner and use them in a sub roll for a chicken parm sandwich.

I usually stuff my shells with a cheese mixture and spinach. I thought I would try this basic cheese recipe and it was really good. I actually preferred it to the spinach stuffed shells. I served this along side chicken parmesan and a green salad. I thought they were actually evan better reheated the next day.

Nice change of pace for a side dish. I used chicken broth instead of water and put the corn meal in the cold liquid and heated up together whisking to get the lumps out. It was very cheesy and a nice compliment to our grilled chicken & asparagus.

I would rate these 4-1/2 if I could. They were easy to make and it used ingredients I always have on hand. Browning them in the pan first really gave them a nice crispy coating and left me with a moist juicy porkchop. Much more flavorful than just regular seasoned breadcrumbs. I also dusted them in flour before the eggwash and added about 1 tsp of garlic powder to the bread crumb mixture. I only browned them about 3 minutes per side until they were nicely browned and they finished cooking in about 18 minutes in the oven. These reheated great the next day for lunch by putting them in the toaster oven for about 3 minutes per side. (Don't use a microwave to reheat - they will dry out and the crust will get soggy).

I gave this dish a three, but, I would probably rate it a 2-1/2. I like all the ingredients that go into this dish, and I love tex-mex food, but, this recipe as is was too bland for us. After tasting I even added more cumin and some chopped cilantro and still didn't have enough zing. Don't plan on making again.

Wonderful! Mine definitely turned out as the recipe states - sweet, sticky, & spicy. I didn't have any problems with a thin sauce - it perfectly reduced and left a thick sticky sauce that stuck to the chicken. It did take me about 15-18 minutes to completely reduce. I used Sriracha hot chili sauce. It is a thicker sauce than most "hot sauces" and has great flavor - but, word of warning it is very hot! You can find it on the Asian food aisle in your grocery store. I added some broccoli florets to the chicken and served over jasmine rice. The next day I took the leftover chicken-heated it and wrapped it in a tortilla with some lettuce and a little chili mayonnaise. YUM!

Really good and really easy! I would give it 5 stars, but like other reviewers I changed the recipe to use half softened butter and half shortening. I started with about 4 ounces (1/2 cup) whipping cream and only needed a few tablespoons more for the right consistency. I split the frosting into three different bowls and used neon food coloring gels to color them. It was the perfect texture and held up well when decorating my cupcakes. This recipe was fluffier than other buttercreams I have tried - probably because of the whipping cream. I'll definitely use this again in the future. Thanks for the recipe!

These were really good! I used country style ribs instead of babyback. The cooking method is spot on! 5 stars on the cook method - boiling them first helped remove a lot of the grease from the ribs. After cooking they were perfectly cooked - very tender and juicy. The sauce was good too - sweet and tangy. It does make a TON of sauce. Way more than we needed so I poured some on the ribs to cook and froze the rest. I don't know if it will be ok after freezing, but, thought I would give it a shot. I'll update after defrosting.

This recipe was really good and different than most macaroni salad I have made. You get both a tangy and sweet taste from the sauce. I did reduce the sugar by about 1-1/2 tablespoons. DEFINITELY refrigerate overnight. I served it after 4 hours being refrigerated and the sauce was runny and didn't cling to the macaroni. It wasn't very good the first night. The next day the sauce was thick - clung to the macaroni and was perfect. What a difference! I guess the extra time helped the macaroni absorb some of the sauce. Next time I'll probably add some small chunks of cheddar.

I made these according to the recipe except I only used flour to dredge the chops and added some mushrooms. They were ready in about 5 hours on low, but, the chops I used weren't thick. The pork chops were really tender and stayed juicy, but, the gravy was just ok. It was too bland for us. I will probably try to make these again and jazz up the gravy - but, as is this recipe was nothing special to us.

I thought this was really great! I did change a few things based on the suggestions from other reviewers. I added a packet of taco seasoning to the hamburger mixture and about 1/2 cup of water. I let it reduce until it was thick. I also spread the refried beans on the tortillas instead of mixing them with the hamburger. Definitely put in two tortillas per layer instead of one. It was just the right consistency and wasn't mushy. I made in a 10" springform pan that was the exact size of the tortillas I used so it worked perfectly. Really good and it made a ton. I would definitely recommend this recipe and just adjust to your taste.

YUM, YUM, YUM!! It was definitely a true cream cheese icing. Very creamy and really good cream cheese flavor. I used it with my Grandmother's red velvet cake recipe. This has a really strong cream cheese flavor - I loved it, but, my husband thought it tasted too "cheesy" and less like an icing. I guess it just depends on your preference.