Very fast and easy fudgy recipe! I poured it warm onto a baked 9 X 13 inch pan of homemade brownies and sprinkled some rainbow sprinkles on top. YUM!

I found this dish just "ok." From the rave reviews I expected a bit more taste. I made it with coriander, cinnamon, salt, pepper, and some vegetable stock in the rice and lentils. I like lentils and love middle eastern food, but was not that impressed with this recipe. I also think that the ratio of water and lentils should be given in the original recipe; mine came out a little bit too mushy because of the excess water.

Wonderful recipe. I made this for a special occasion and it was a hit. It is a standard at my house.

I made this in a bundt pan. I found the actually cake recipe light, fluffy, and good. Mine was not dry. I made more of the sauce and the end product was super moist and delicious. Loved it and will make again.

These were pretty good! I had some trouble with the topping staying on and will press it into the batter more next time. I personally prefer banana muffin/bread recipes that include sour cream in the batter. They stayed moist for about 3-4 days.

This was a very interesting and elegant dish! The herbs really worked well together, but next time I'll use more rosemary. It wasn't quite as flavorful as I had hoped, though. Here are some tips I'll use for next time: Be very careful in the roasting time/temp. I roasted at 400 for the first thirty minutes and then turned it down to 335 for another 1 1/2 hours. My 5 1/2 pound leg was well-done and should have come out thirty minutes sooner. It was not dry, though. If you use dry figs in the sauce as I did, add some water to the vinegar or else it becomes too strong. Don't worry about the basil in the sauce, it works really well and doesn't overwhelm the dish with contrasting flavors. I even suggest using a little more. If you don't want to purchase creme de cassis, another option is to use red current jelly. I used both and added some of the jelly to the fig sauce as well. As other reviewers mentioned, I also used cranberries (dried) in my filling. I think as an alternative to the prunes, dates might taste nice in this. Next time, I may use both! Pistachios would be good in the filling in place of the almonds. This is a fun recipe to get creative with!

YUM!! These were great! We ate them for dinner (yes you heard me correctly) on Fat Tuesday, instead of pancakes. I filled them with three berries and vanilla ice-cream. My only suggestion is to make sure you don't try and flip them too soon or else they will fall apart. Watch them until you see bubbles appear on top, and try to loosen the edges. If it loosens and you see the bubbles, they are probably ready for flipping. I let them cook longer on the first side than on the second. Enjoy these! Thanks for the great recipe!

These are very tasty. The dough is like a shortbread recipe and quick to make. I followed the previous reviewers' advice and pressed the dough down after rolling into equal-sized balls. My only problem was that the filling did not thicken. I put it in the fridge even; but still only had a runny fluid. Because of this, I don't think my final product was how it should have been. I will make these again, but try to make the filling thicker. I also think they would be delicious with a raspberry filling!

very tasty basic recipe! I used slightly more flour than indicated. I quickly "grated" mine up with a food processor and the grating attachment...saved lots of time and energy! They were served up with applesauce! YUM!

Pretty good. I used way more rum and whiskey because mime were a bit dry. Also be careful not to use more than what the recipe calls for in corn syrup.

The first time I made this I was sure to marinate my pounded chicken for a couple hours. I then probably doubled the sauce. It was pretty yummy. I had a lot of trouble fitting the chicken in my pan...use the biggest you have! The second time I made it I cut up the pieces of chicken and didn't marinate because of a time shortage, it did not turn out as flavorful. If you make this be sure to marinate, it makes a huge difference. I would also advise cutting up the chicken a bit.

I thought that this recipe was a bit watered down tasting. It was better heated up the next day.

YUMMY! I was worried that either it would be too soft or that the sugar would be grainy because these things always happen to my fudge, but it turned out perfect. I gave it away along with cookies for Christmas. This is our new fudge recipe!

I just pulled it out of the oven and tried some. SOOO YUMMY!! I think I probably doubled the recipe because I didn't know how many apples a pound would be. I know for a fact that I tripled the crisp. Silly me, I forgot to add the pecans to the topping...but it was still excellent! Will definitely make again and again!

My dinner guests LOVED this recipe. This one is definitely a new favorite!

This was rich and creamy! I too had a problem filling the whole pan, but I topped it with meringue to solve it. I baked my pie without the meringue for 7 minutes and then continued baking for the rest of the time with the meringue.

This is an extremely tasty side dish. I have gotten many compliments on it. The only thing I changed was using a little less parmesan cheese.

This recipe could be better. You really have to like a strong onion taste to enjoy it the way it is. Other than the onion you don't really taste anything but the tortilla.

This recipe is sooo easy and very yummy! I used two cans of cream of chicken soup and added some cayenne pepper for a little zing. My husband loved this and so did I!

I was not impressed with this recipe. It was far too sweet even after I cut the sugar in half. It didn't have the right texture to be a macaroon.