OK...right off the bat, I'll tell you I didn't follow the directions. I wanted a quick lunch. I chopped up the potatoes (I used 4 red) and mixed them right in with the ground beef, celery, carrot, pepper and onion and sauteed. I then added all the spices and added a little garlic powder. I added the rest of the ingredients (had to use white wine) and let it simmer for a few minutes until the potatoes were cooked through. I thought it was quite tasty, but the crushed red pepper flakes made it too hot for our taste. I really like the combination of the other spices. I'll make it again as a one pot meal, but probably never bother making it as a casserole.

This is the same recipe that I've been using for 40 years. I used brown paper bags today, as my original recipe called for, but parchment works well, also. Maybe next time I'll try my silicone baking sheet. I used mini chips. I think they mix in with the meringue better.

This bread was very good. I didn't use a bread machine, just my KA. I made it yesterday afternoon for supper, but it took longer to rise than I expected, so we had a sample after dinner. I thought that the coffee flavor was a bit too pronounced. I made strong coffee (6T for 4 cups) just for this recipe, but perhaps if I had used my regular strength (1T per cup) it would have been better. I just toasted a piece for breakfast and put a little butter on it and it was delish! I'll make it again.

We really liked this dressing. I put it on hot potatoes. It made it taste kind of like a hot German potato salad.

I thought this was really good, but I would cut down on the sugar in with the fruit as it was a little too sweet, maybe to 3/4C. I would also cut down the amount of butter in the crumb topping. I found that it made the topping more like oatmeal cookie dough than crumbs. I even added some more flour and oatmeal to it. I had to break apart the clumps to put it on top of the strawberry/rhubarb mixture in the pan. I have an apple crisp recipe that uses 1 cup each of flour, oatmeal and brown sugar and 1/2 cup of butter. That always works out well for me. It did get nice and crunchy and yummy, though.

Delicious! Very moist. This was a big hit at my book group last night. I only did one thing differently. I added the cinnamon to the crumb topping mix instead of sprinkling it on top, about 3/4 teaspoon. I made the crumbs in the food processor.

I thought that as a sandwich filling, it was very good. It would get 5 stars for taste if it was called "Yummy Sandwich Spread". As for tasting like tuna, no way. I followed the recipe, cutting it in half as I only had a small can of chick peas. I used an equivalent amount of sweet onion instead of green onion, but that should not have changed the taste of the recipe. I will definitely make this again.

I thought these bars were delicious and so did everyone who ate one today. In my opinion, though, there wasn't enough coconut in them to call them chewy or coconut. They were more like a chocolate chip bar cookie with a little coconut in them. I will increase it to at least a cup the next time I make them.

I followed this recipe exactly and, like the last reviewer, I really liked the taste. The coconut topping was sweet and browned beautifully. The consistency of the bottom part,though,was EXTREMELY dense and just not what I was expecting.

I thought they were great. Such a nice change from the shells baked in spaghetti sauce. Sort of more elegant.

My husband and I both really enjoyed this dessert last night. That said, I used the juice and zest from one whole lemon, which amounted to about 1 T. of zest and about 3 1/2 T. of lemon juice. I think the lemon flavor was fine. I agree with some of the reviewers who said it was a little too sweet, so I would cut out some of the sugar next time. I also thought that the pudding was a little too runny even though I baked it for the full 60 minutes, uncovered. (It's still runny even though it's been in the refrigerator overnight.)I might use a little less milk next time. The recipe is very similar to an over 100 year old recipe that I use for a lemon sponge pie.

I made this in a punch bowl using 2 qts. cranberry juice, 2 liters gingerale, 1 qt. orange juice, 2 C. lemon juice and 2/3 C. honey. (32 servings) I thought it was good and my guests seemed to like it. I served vodka on the side for those wishing to imbibe. It went along with my bird theme.

I just made these rolls for dinner, following the recipe exactly as written. I did make 10 rolls as my muffin tins were really full with only 8. I think 12 would be a better number. The dough was a little on the sticky side, but I used a silicone spatula to transfer it to the muffin pan and that worked well. They were golden brown, soft inside and had a really nice flavor. The next time I make these, I may use butter, but the shortening was fine. I WILL make them again! Quick and easy recipe.

I want to serve this for a Christmas brunch, so I tried it yesterday (Thanksgiving)on my family. It got rave reviews. It was sweet enough and moist enough. I made it in a 9" square pan, well sprayed with cooking spray and except for a little topping, it came out of the pan OK. Yummy!

The 1st time I made this I used an 8" square pan. They turned out 'gushy' but we ate them warm with vanilla ice cream. The second time in a 9" pan I only used 1/2 the cinnamon sugar topping, because it seemed too much. They were great, very tasty and good texture. I decided to try them a 3rd time with the full amount of topping so I could fairly review this recipe. They turned out very well, but I don't think that there was any benefit to the additional cinnamon sugar. This recipe makes a square with the texture like a brownie. Adding more apples would change that. Also, if you double the recipe , it should be baked in a 10"x15" pan rather than a 9"x13" as it's closer in square inches. I just made my double batch in 2- 9" square pans. They were a big hit. I used a Granny Smith apple.

These are great as is 'for the chidren'. When I make them for the adults, I use dark chocolate kisses and cashews. Sweet and salty! I put them in the toaster oven on a foil lined baking sheet at 250 degrees for about 4 minutes. When they come out I put the cashew on and gently push it down a little. I let them cool completely before removing from the foil, so I transfer the foil to a cooling rack and then make another batch. They get snapped up off the cookie tray quickly.

These cupcakes had a good taste, but they were NOT moist. My homemade icing is what made them OK. I made them as written, baked them for 16 minutes and I used an oven thermometer, so I won't use this recipe again.

I thought that this marinade, while very good, was nothing spectacular. I followed the recipe to a T and marinated the chicken almost 24 hours. The chicken was moist, but with a whole lime and 1/2 a lemon, I thought I'd get a more citrus taste. It's a lot of ingredients for just an ordinary taste. I've gotten better results with a bottle of marinade that I don't have to take the time to make.

I made this recipe exactly as written except I used 2 cups of leftover chicken instead of 8 oz. fresh. My husband and I both liked it very much. I'll make this again as I almost always have the ingredients on hand. It was easy to make and tasty. Couldn't ask for more. One writer said that it didn't look appealing, but I though it looked OK. It had a nice browned top.

I wound up using homemade turkey broth because that's what I had on hand. I, too, used red pepper flakes because I saw another recipe using it. I used sweet Italian sausage, though. I think it tastes great. One comment...I think Ken probably meant 2 T. of chicken bouillon plus the qt. of water, not 2 T. broth.