I'll rate this a 5, I did change the seasonings as we're having lasagna tomorrow night. I used creole seasoning instead. It was pretty good, not nearly as much spice as I'd like because my guys don't like super spicy stuff.

This was pretty good. I didn't grill it because of the weather, but cooked it in the oven. I was hoping for a thicker glaze for the top of the fish. Nice flavor just would've liked to have the crusting from a "sugared" glaze.

Ok only small modifications based on what was in the pantry...too yukky to go outside. I used linguine for the noodles, Emeril's Asian Essence (a wee bit- as I didn't have cilantro), no lime zest as I didn't have a fresh lime, cashews as I didn't have peanuts. Added sliced green onions. I poured all of the sauce/veggie ingredients over the hot linguine.....oooo as a warm pasta dish it's awesome, can't wait to try cold and with all the exact ingredients. It reminds me of the asian noodle salad they have at The Fresh Market! Thanks for sharing.

Ok this was to die for!!! I did make a couple of changes. I used a DH coconut supreme mix and then add extract to the cake AND I used skim milk instead of water, I also used about 1/2 package of dry vanilla pudding. I only had 1/2 can of Coco Lopez so I used it to 1 full can of Sweetened condensed milk (could've used only half). I made 2 8" rounds and only used about 1/2 of the sauce mixture. It does make alot. I made 7 minute frosting with some coconut extract as well as vanilla extract to it along with a pinch of fine kosher salt( to cut the sweet). It was extremely moist yet not soggy! Thanks for sharing!

This was pretty good. I used cream of celery soup as I didn't have mushroom (left out the mushrooms themselves as we don't like them)soup or celery. Used chicken broth instead of water. Sweated the onions and carrots (small dice) in olive oil and small amount of butter then deglazed the pot with the chicken stock. Then added potatoes and let the pot simmer until veggies were tender. Will keep this on hand. Thanks for sharing

I just made the cake and it was wonderful. I used some leftover egg whites from 3 eggs and then made up the difference with "Just Whites" powdered eggwhites. Turned out perfect. Baked them in two smaller fluted pans. Karen

These are really good. I added cinnamon and nutmeg and now they should be renamed Peach Cobbler Muffins! Next time I will dice my frozen peaches a little more or even slightly mash them. Other than that...this is a definite keeper. Thanks for sharing.

This was very good! I used onion powder instead of onion because of laziness!!! Thanks for sharing, this is definitely a keeper. ps....I didn't have any celery so mine was great without it too. UPDATE: The next time I made it I did have celery and used it, I also chopped up green peppper as I like it. You just can't go wrong with this recipe!

This was pretty good although I do prefer more traditional chicken fried chicken Southern flavors without the garlic. I used Progresso Italian bread crumbs (more than flour), subbed whole wheat flour for the AP, added paprika, and black pepper. Cooked them in as little olive oil/canola as possible then used the pan for my gravy for over it and mashed potatoes. Thanks for sharing.

Ok I made this for dinner and while it was good, it seemed to be missing something. I used honey instead of sugar. Couldn't figure out what it was. I added sliced green onions and bacon bits. I think that since it had been in the fridge marinating that the oil and honey thickened. Maybe if it were to sit at room temp for awhile prior to eating the dressing flavor would come out more.

I'm giving this a 5 because the taste was WONDERFUL BUT, not sure what happened. I pulled the risen bread out to do the egg wash on it and to put it in the oven and it fell!!!!! It was only as high as biscotti. Will try again simply because of the taste but not sure why it fell moving from the warm rising place.

I didn't have swiss so I used white cheddar. This was so yummy and a very filling late night snack.

This makes alot of dough. I enjoy it and will make it again. I will add a little more ginger the next time though...other spices as well.

This was very good. I used Panko bread crumbs instead of flour. I also did not add the chicken back to the pan but kept it warm in the oven. I added at least a cup of chicken broth to the sauce into the pan and reduced it before adding in roughly 1 1/2 tbsp of cornstarch (mixed with liquid from pan) to the pan to thicken. Placed the chicken on top of rice then poured the sauce over the rice. There was plenty of sauce for the whole dish. This was soooooooo yummy.

Yummy! Used dried parsley as that's what I had and cayenne pepper (just a dash) too as I didn't have red pepper flakes. Spread it on sliced bagette and toasted in the oven to go with our Italian dinner tonight. Thanks for sharing. UPDATE: My 12 yr old son will now only use this for his "butter". He LOVES it!

Is very tasty!!! I subbed French vanilla cake mix, added a box of banana cream pudding, used 4 eggs, milk, oil. It's a killer cake but the pecan/brown sugar mixture does seem to leave alot in the pan behind. I really coated the pan too. My bananas were sliced like medallions and couldn't seem them under all the pecan/sugar mixture, but I did notice they had a green tint to them. Next time may decrease the brown sugar slightly and maybe a little more butter. I'll also make sure the brown sugar is slightly cooked to help dissolve the granules so will soak in a little more. Ate a piece fresh from the oven. Thanks for sharing and this is a keeper.

I didn't have any red pepper flakes so subbed cayene pepper. Not spicy at all. I look forward to try it with a little fire to it. The glaze was wonderful though. I convection baked mine at 400 for 20 mins and it was perfectly done. This is a keeper, thanks for sharing. ps. the next day I ate the leftover fish and I did notice the heat from the cayenne at that time. It was just a hint of heat and nothing painful. Also, I cannot wait to try this on shrimp. Reminds me of the Kung Pao Tempura shrimp at PF Changs.

This was an absolute wonderful marinade. I will use this on chicken anytime.

I baked 2 smaller bundts at about 45 mins each. I too backed off on the honey to 1/2 cup, glad I did, it's rather sweet. It's not as moist as I would've anticipated with the honey. All that maybe because it was baked smaller, I will try another time in a large bundt and see. I am going to make some caramel sauce this evening and drizzled it over a warmed up slice of cake for dessert. On further thinking about this cake...I think a warm caramel glaze poured over it while the cake is still warm (therefore they cool together) would be what I do the next time I make it.

Oh my gosh these are to die for!!!!!! Unless I'm crunched for time I will never buy rolls again. Thank you for sharing! The only thing I changed was the pwdered milk...all I had was powdered buttermilk so used that instead.