I used a three pound bone in roast instead and followed the directions to a tee. I took the advise of some of the reviewers and doubled the recipe of the sauce for glazing after cutting. I had to cook it a little longer to get it done and my oven cooks at the proper temperature. I also put on the table some cayenne pepper and some sesame oil and it complemented it very well. I will be making this again!

I have eaten Sweet Potato pie all my life because I have lived all my life in the south. Because it always tasted like pumpkin pie I never made one. I made this pie and noticed that the recipe didn't call for vanilla so I used vanilla buttter nut flavoring and I also used fresh nutmeg. It was so goooood!!!! Best thing was it didn't taste like pumpkin pie. Everyone that tried it loved it too. I will make this for Thanksgiving! This will jow be a family favorite. My neighbor said it was the best sweet potato pie that he has ever eaten. He is 74 and has eaten many.

I needed a icing recipe for a cake that I made from this site. I made the Dark Chocolate Cake 1. I wanted to use a chocolate ganache but I didn't have any heavy cream and I didn't want to drive to the store. This is what I did. I made the icing just as directed but I used the special dark cocoa. That was a great choice. As soon as it came off the stove I stired it just a little with a wire wisk and poured it on top of my cooled cake. It sat up so beautiful with a shine like you wouldn't believe. This was almost too easy to make and I will use it from now on instead of a ganache!!!

I submited this recipe in a few years back. The reason why it took so long to make it was I used a towel to squeeze the water out of the cabbage and the onions. I made it again and I cut the recipe in 1/4. Instead of using towels to strain the water out I used my salad spinner. From start to finish it only took me 3 hours to make. It was so much easier this way and it made 6 pints. Try this in tuna salad instead of relish. I love it on Lima Beans and rice too.

Okay! Here's my scoop on this cake! I read the reviews on this cake and as most, I tweeked it to my liking. I made the cake as directed and as some others did, I whipped the whites and then folded them in at the end. I used hot 4% milk instead of water. I baked it for 30 minutes as directed. After the cake cooled I filled it with a pack and a half of softened creem cheese and about a cup of strawberry preserves mixed. You can add or take away the strawberry preserves to taste. After I added the strawberry filling a covered it and chilled it until it cooled and the filling was firm. Then I topped it with the "One minute icing" recipe on this site. I wanted to use a chocolate ganache but I didn't have heavy cream, so I oppted for is icing but I didn't whip it. Instead, I cooked it as directed and then let it cool for about 5 minutes and poured it on top. This not only is a beautiful cake but it is very delicious and it has just the right balance of sweetness. I can't wait to make this for company. I use my neighbors as my taste testers on a daily basis for so many kinds of foods and they said it was very good and beautiful!!! A KEEPER!!!

I have been wanting to make German Potato Salad for years and never knew how. I picked this one and I am so glad that I did! However I used more bacon than called for. I didn't have fresh parsley so I threw in some dried parsley and then I sprinkled in just a little celery seed. I also used white vinegar as called for and not cider vinegar as some other recipes used. It was so good that I will probably never make traditional potato salad again. This is a lot easier too! I printed this and added it to my recipe notebook! This is a keeper! I can't wait to make this for company! If I could have given it more than five stars I would have!

I love this recipe! I had bought some mini red, orange and yellow bell peppers at the store and I was looking for a recipe on the allrecipe.com site and I found this one. I didn't have any red onions so I just used yellow ones. I wasn't sure how many peppers to cut up because they ranged in sized from a banana to a chili pepper. I also used more than a pinch of salt,pepper and basil. Then I added two pinches of fresh minced garlic. I baked some boneless pork chops in the oven with salt pepper and a tiny pinch of fresh minced garlic. Then I drizzled some extra virgin olive oil on top and when they were done I served them with the peppers on top. OH MY GOSH! As we ate this dish we couldn't imagine the peppers tasting better on anything else. Crow, you have a winner here with me. I wonder how some toasted pine nuts on top would be.

My Daughter and I made this cake for my birthday exactly as the recipe calls for. However we did not have self-rising flour so we used one teaspoon baking powder and one half teaspoon salt for each cup of flour and we also doubled the recipe. As rich as this cake is it still was not very sweet. The cake was more like a brownie texture but it was very dense and very moist. The flavor was just not that great. I think if I was to make this cake again I would omit the water and add more sugar and it would be sweeter and more like cake than brownie and I think it would still be moist as well.

My Mother just came home from the hospital from having a stroke and the family was having a celebration dinner in her honor. I was hosting it at my house and I wanted to make a special cake for her and I chose this one. I am so Happy that I did! It was a perfect cake! It was so easy to make too. Who ever made this one up should be very proud! When I made this cake I didn't know if I should pack down the carrots in the measuring cup or not. So I did but not to tight. Then I was surprised to see that when I put the brown sugar on the carrots that it draws out a lot of water out of the carrots. I wasn't sure if I should add that water to the badder or to drain it off. So I added it. This cake could not have been more perfect! It was so moist. I made it the day before the party and I frosted it with a cream cheese frosting and I kept it cold in the refrigerator. I will make this again and again! Kudos to the Mamma or Daddy of the recipe.