Followed the recipe exactly. Would probably give this 3.5 stars. I think I would have just appreciated a sweeter end result, as echoed by my husband. I think I am going to heat up the leftovers and add some brown sugar to sweeten it up a bit. Was a lot of fun to make though, very easy directions to follow, and the kitchen smelled like a perfect autumn fragrance.

Wonderful! I had 2 eggplant from the local farm that I needed to use up. Peeled and sliced my slices about 1/2 inch thick. Changes were I dip my slices in a mixture of seasoned bread crumbs/locatelli cheese, and fried in oil instead of baked. Made a double layer of eggplant in a 9x13 pan (did the sauce and parmesan inbetween layers) and cooked for 30 min - then for another 5 min. i added slices of mozzarella on top (this is the same way i prepare chicken parmesan). my husband and 2 picky boys ate this right up - the little boys did not even realize they were eating vegetables! that alone is worth 5 stars to me ;) thanks for sharing!

Went to an orchard yesterday and picked a ton of blackberries, so naturally turned to allrecipes for something to use them in - thought this was decent. not the best cobbler i have had, but it did look pretty cool with the jelly roll thing, once it baked it puffed up in all the right places. i heard the sugar/water thing is authentic for cobbler, but it did seem a bit moist, even though the dough did absorb alot of the water. Thanks for the recipe!

My husband adores bread pudding, always orders it if it is on the menu at restaurants. So when we had my parents over to celebrate Father's Day with us, I thought I would try this out. I followed it to a 'T' with the exception of the cooking time - I baked it WAYYY longer than the recommended time (although, covered with foil after the first hour) my total cooking time was probably somewhere around 90 to 105 minutes. It just seemed way too soggy in the middle after an hour, and I wanted it to crisp up a bit more. The only other thing I felt was the butterscotch flavor is kind of lost with the chips melting - its definitely a sweet pudding - but I personally was looking forward to the butterscotch flavor. (Although - nobody else seemed to care - I am giving this 5 stars b/c everyone was raving). The next time I would serve warm topped with vanilla ice cream or vanilla sauce, and maybe a little butterscotch syrup drizzled on top of that. Oh by the way the bread I used was an 8 oz. loaf of french bread - to make up for the missing 2+ oz. the recipe calls for, I used half a plain bagel, worked perfectly.

These were good. I followed the recipe to a "T', except at the end I added a sprinkling of shredded cheddar cheese (it was out anyway, since it was Taco night) and swirled that around to let it melt. I wasn't overly wowed by this dish, but definitely a nice way to jazz up a simple can of black beans.

If you are searching for recipes for this type of chowder, STOP RIGHT HERE. Just reading the recipe with a "chef's eye" you can tell this is far superior to the other ones posted on this site. i don't give out many 5 star ratings, but this is most definitely one of them. i was searching for a crab/corn chowder recipe because my husband and i enjoy Bonefish Grill's version so much, but it is pricey - $6.50 for a bowl. I searched the internet for a bonefish grill copycat chowder recipe, no luck. Came on reliable all recipes, and I was just hoping this chowder would taste good, as it seemed like it would - but it tasted IDENTICAL to bonefish grills (if you are the author reading this, please take this as a compliment!) The changes I made were as follows: omitted celery and the shrimp (personal preference). no clarified butter - didnt have time - just used a regular tablespoon of butter, worked fine. Cajun seasoning instead of Creole (I'm sure its next to the same thing). and canned golden corn and canned jumbo lump crab instead of fresh. It was, ABSOLUTELY PERFECT. Try this, I promise you won't be disappointed. (unless you don't like spicy - it does pack a little heat! ;)

MAKE THIS RECIPE!!! this is the same recipe that my mom made every year while we were growing up, and it was by far our favorite Christmas cookie. Now that I have two little boys, I am going to start making them every year too. My mom always split the dough in two batches, and using food coloring dyed one batch green and the other batch red, and used a cookie press gun to make christmas trees, stars, etc. Then sprinkled them with the little round red, green and white sprinkles for a very festive look. And yes, they are soft and cakey, and sweet! Go great with coffee too ;)

FANTASTIC!!! my 1st attempt at zucchini bread. The only thing I did was substitute 1 cup brown sugar for one of the cups of white, and I added the oat topping that some suggested about 20 min. into cooking time. Oh and I also used about 3 cups of zucchini (3 cups was 1 large zucchini grated, in case anyone was wondering) It was so delicious! I love that it makes 2 loaves, because I can give one away to a neighbor and it really blesses them! A great way to use up the abundance of summer zucchini. Grate it all up, and freeze what you don't use so you can make this bread any time of the year. Thanks for the post! I may try adding chocolate chips sometime for fun.

I know I'm in the minority here, but we didn't care for this too much. If I were to ever make this again, I would not double or triple the sauce as many suggested - it made it too thick, more like a stew or a gravy. We don't like tons of sauce. However, that is not the author of the recipe's fault - that was me taking the most popular suggestions. We also live near an award winning Chinese restaurant in the Philadelphia area. Their kung pao is out of this world, so we are probably a little spoiled. This recipe was also a lot of work so I think I'll stick to ordering out.

This was good/average. A nice change. I usually make another meatloaf from this site, one that has a brown sugar/ketchup/mustard glaze that we always enjoy but I wanted to try something different. I wouldnt say this was exceptional and I don't know if I would make it again. The chili sauce really gives it some kick, if you like buffalo chicken or that kind of spicy food, you may really like this.

My 100th review and my 3 year anniversary as a member of allrecipes! So my husband and I give this dish a 4.5 star rating, it was very very good. I made it exactly as stated except I used boneless chops, which I am glad I did. I was tempted to pan sear them, but I'm glad I followed the recipe and grilled them because it gave the chops great flavor, and they stayed moist and juicy! I had thick chops, I ended up grilling them about 8 min. per side. I stuffed them to the brim, and 3 toothpicks seemed to hold all the goodies inside. The only changes I would make next time would buy the best quality gouda I can get (I used a pretty cheap kind) and make some kind of sauce to top off the pork after grilling....maybe with melted gouda to keep consistent with the flavors. The gouda and bacon are a perfect blend for this dish, I am impressed. Will definitely make again. Served with Au Gratin potatoes and it was a very satisfying meal!

We loved this!!! The sauce is definitely the time-consuming part, it probably took me 45 minutes to make. I read all the reviews and took the consistent suggestions of doubling the wasabi and cutting the butter in half. So glad I did because the sauce had great flavor! I could see how 1 cup of butter would be too much. I also subbed a yellow onion in place of the shallot and used a Chardonnay for the wine. I bought fresh, sushi grade tuna, wow, I will never buy the frozen yellowfin junk again. This was so rich and meaty, and not fishy at all, its like you are eating a filet mignon steak. Let the tuna steaks come to room temp. before searing, because if you do it straight out of the fridge you will end up with a cold center of the fish. I seared mine for 90 seconds a side (as per some reviews), and we all felt (me, my husband, and my brother-in-law) uncomfortable because it was still very rare. I know its sushi grade and can be eaten raw but we threw ours back on for probably an additional 90 seconds per side and that was much better. More like a medium - medium rare steak. Which this recipe calls for searing a minimum of 3 min. per side anyway, will definitely do that next time. I also coated the tuna with sesame oil instead of olive oil, felt that it would be more consistent with the other flavors. Served with asparagus sauteed in garlic and olive oil and roasted fingerling potatoes to complete the gourmet meal. We enjoyed very much a

We love this dip around my house! I use pulled leftover roasted chicken (actually, that recipe is on here too - its called Roast Sticky Chicken Rotisserie Style) and I also use blue cheese dressing instead of ranch and toss in some blue cheese crumbles too. We like to eat it with tortilla chips. It always disappears quick!!

I got jumbo lump crabmeat at a really good price, so I wanted to try this out. I thought it was great, but I can't give my review much credibility because I was using the crabmeat out of the can, not fresh Maryland crab. We live close to MD so I have had good crabcakes, and I liked that this one had little filler, and mostly crab. I also did not have mustard powder so I had to use dijon - so I wouldnt call my creation a "true MD crabcake" however, they were still reallly yummy. Served with both cocktail and tartar sauce.

Needed a quick and easy french toast recipe for Christmas brunch when I found out I was having more guests than expected. This not only fit the bill, but it was so delicious - possibly the best french toast we have ever had. My husband was raving about it. I think the addition of the brown sugar is genius. Thanks for our new staple french toast recipe!

Wow!! Wanted to make tomato soup and grilled cheese for lunch on this cold windy day for my family. I made regular grilled cheese for my 3 year old and for hubby and myself I tried this! It was so tasty! Only changes were I used American cheese instead of cheddar and drizzled a little bit of Good Seasons Italian Dressing on top of the feta/onion/tomato before topping with more American cheese. EXTREMELY tasty and quick to make!! Thanks for the idea!!

This was only my second time making a turkey - last year's Thanksgiving was my first (and I forgot to take the giblets out which gave my mother in law a good laugh!). This year it turned out much better! I followed the advice of this recipe and used fresh ground sea salt and black pepper, and in place of the butter sprayed olive oil all over the turkey (much less likely to burn the skin than butter is). The aluminum foil tent worked great because it helped keep moisture in and also kept the skin from browning too quickly. We pulled the tent off with about a half hour cooking time left in the oven. Instead of stuffing this bird with bread stuffing, I did that in the crockpot (see 'Slow Cooker Stuffing' recipe on this website, it worked great!) and in the bird went a few cut up onions and some minced garlic. Smelled amazing while roasting....a 19lb. bird took exactly 5 hours. Also let it rest for a half hour out of the oven. Also, I had a self-basting turkey (one of those free frozen ones that have the 8% broth solution added) so I did not baste at all which made things easy, and used chicken broth in place of the turkey stock for the bottom of the pan. When I want a good old easy standby turkey recipe, this is what I will make. Thank You!

What a great time saver!!! I thought this tasted just like it came from the bird. Again, to reiterate on the amount of broth. You will not nearly need 4.5 cups unless your bread is like cardboard. Mine was slightly stale and I started with 2 cups and that was fine, probably could have done a little less. If you follow the directions it does not say to add the entire 4.5 cups of broth, it has that as a maximum. I omitted the mushrooms for the sake of those who do not like them, but i did add a little minced garlic to the onion/celery mixture. Seasoning mixture was great! I cooked this on low for 4 hours, and for the last half hour we took the lid off to allow the topping to crisp up a bit and to allow the bread to soak up the excess moisture. This fed 13 people with leftovers and everyone loved it. I will use this recipe from now on - awesome not to have one more thing to worry about when to put in the oven! I will follow someone else's advice and mash the potatoes early and put them in another crockpot to keep warm. The less you do right before dinner, the better!

I have tried some more "exotic" meatloaf recipes on this site which have turned out quite good, but my husband wanted more of a basic meatloaf so that it would be good on a sandwich the next day. I chose this recipe based on the high marks and the easy ingredients. I substituted ground turkey for the beef, and followed the "most helpful" suggestions of sauteeing the onions in butter + garlic, and adding 1 Tbsp. of worchestshire to the meat mix. Other than that, followed the recipe completely, and it was wonderful!!! Very tasty and moist (one thing I can't stand is a dry meatloaf, not this one!) and I have a feeling it will make great meatloaf sandwiches tomorrow. Thanks for the post!

Since finding this recipe only 3 weeks ago, we have probably made the ribs 4 times, they are that good! The biggest thing that sets these apart is the membrane removal - I never knew about the membrane before - which is probably why my old recipe for ribs were always chewy and grisly - the membrane is on the underside of the ribs. I used the butter knife/paper towel method other reviewers spoke of, works like a charm. The rub is delicious, but if I'm short on time McCormick makes something called "Pork Rub" - a blend of spices in a jar, very similar to this recipe. We use Jack Daniels Original Sauce. My parents came up for dinner last weekend and asked me ahead of time to put chicken on the grill too because they "don't eat ribs" - well, guess who ate most of the ribs? =) If you want to try baby backs, use this recipe!!!