An AWESOME recipe! My husband makes cakes on the side but hasn't had the best of luck working with fondant. I saw this recipe and was intrigued. I made it, substituting the glucose syrup with corn syrup and the fondant came out perfectly. I did make it the day before we actually decorated the cake so just put it in a ziplock baggie, squeezed out as much air as possible and left it out on the counter overnight. It was a little stiff the next day but I found if you microwave the fondant - no more than 10 seconds, it becomes pliable and completely easy to work with. A lesson I learned is don't use the cornstarch until you are ready to roll the fondant out. Once the cornstarch gets added to the mix, the fondant gets much stiffer and is prone to cracking.Just keep kneading in that powdered sugar until it is not sticky and use the cornstarch just to roll the stuff out.I flavored my fondant with lemon extract and it tasted like a Skittle candy to me. My husband made a cake for a Cincinera party and we used the fondant to make strips of "ribbon" that ran around the bottom of the cake then enhanced it all with tiny little flowers we cut out with a gum paste cutter. The results was wonderful and I am looking forward to working with fondant more often now that we have had a success.

Fantabulous! I made my dish using Orange Roughy and served it on a bed of fresh spinach I had steamed then poured some of the reserved sauce on. Had a side of couscous and the family gobbled up every morsel in sight - even my 2-year old I-hate-vegetables baby! I too omitted the lemon pepper but other than that, stuck to the recipe. Something in the reviews that attracted me to this recipe is that it is a super fish recipe - doesn't really matter what fish you use be it cod, orange roughy, catfish, tilapia, etc. I will be making this quite often - it truly tastes like something you would be served in a restaurant. Can''t wait to make it for my parents some night!

Delectable! Absolutely wonderful flavor as well as mixing up to just the right consistancy to pipe onto cupcakes! As per other reviews - it doesn't make much frosting at all. Even to frost 24 cupcakes, I needed more than one batch. In future, I am always going to double the recipe and go from there.

Such a great recipe! I love it as is and then there are other days when I throw in chunks of potatoes, peas, cauliflower, carrots, etc. Excellent as leftovers and I always serve it over Jasmine rice. You can't go wrong with this dish!

Exquisite! I followed DeeDee's advice and marinated the chicken for 15 minutes in the juice of two lemons before cooking it and adding crushed garlic to the butter. You just can't go wrong marinating chicken in lemon juice then cooking it in butter! It will always taste incredible! I did cook my chicken in a deep dutch oven - less splatters to clean off the stove later and since everyone loves capers in my house, I threw in extras of those. I didn't double the sauce and we had the perfect amount for four servings. There was enough to let you know the chicken was in a sauce but the chicken and pasta weren't drowning in a rich sea of cream...

OOOOOOOH! Can I have this every night please??? I wasn't sure if this was going to be so sweet, it should be the dessert instead of a side at the dinner table but it is the perfect accompiment to pork and chicken at dinnertime!

Who da thunk to make margaritas from beer? I HAD to give this recipe a try and the result was a refreshing and really good margarita. CAUTION: these sneak up on you just like the "real deal"!

The ingredients sound a bit strange together but what a dish! Really great! For those of you who can't get fresh mangos year round, I used teh refrigerated canned mango you find in the produce section (I think it is Del Monte)and just washed off the light syrup and it was good to go!

All I can say is YUM! What a lovely recipe and delicious gravy!

A good, solid recipe to use to jump off with. I prefer another recipe for the meatballs but the sauce is great and lends itself to a lot of tweaking till it suits your tastes.

Really great!I think these burritos are even better the next day. I am a flight attendant and will whip up a batch of this filling, fill 4 torillas, roll them up, cut them in half, throw them in a baggie and take them with me on my trips and WOW! They are great because they are filling yet have a lot of protien with the beans and the cream cheese. They also make great lunches for school and after-school snacks as well. I stick to the recipe as written (well, OK, I probably add more cilantro than called for) and they are packed with flavor!

Divine and something that will be made every autumn in my kitchen. I cut the ginger back a little but that was the only deviation from the original recipe.

This is the best! I have made this several times and folks always want the recipe! Do experiment with different liquors and liqueurs - you won't be disappointed with whatever you end up concocting!

Really really sinful! My husband makes cakes for people and I convinced him to top a carrot cake with this frosting and now people are lining up to order! This frosting also is superb on Italian Cream Cakes - add chopped pecans and it takes it to a whole other level. I will never make plain cream cheese frosting again - never liked it much and this adds so much to anything you bake!

Wonderful - absolutely super with no changes whatsoever!

YUM! The family really liked this for our 7 fish deast on Christmas Eve. HINT: Once you scrub the clams, put them in a bowl of cold water and sprinkle 1 T corn meal over them. Let them sit for half and hour then rinse and cook. This cornmeal "snack" feeds them and they spit out any sand they have inside in favor of the cornmeal. Learned this trick from Cooking Light.

This was good although 8 minutes made it a little on the rubbery side. Next time (and there is going to definitely be a NEXT TIME) I will start checking things starting at 6 minutes.

I made this for our Christmas dinner and it was the star of the show! This recipe proves that simple doesn't mean plain in any way. Served with my Yorkshire pudding, oven roasted potatoes, green beans and creamed radishes, and steamed plum pudding, this recipe made the traditional English Christmas dinner exceptional! Thanks so much for a great recipe! PS I did end up cooking the beef longer than stated in the recipe (and in the microwave as well) as I suspect that the refrigerator we stored the tenderloin in froze the meat. In the end, it still worked well since the meat was nicely browned on the outside from the regular oven- it was hard to get the internal temperature just right cooking in the microwave(in fact, it shot up to 172 pretty quick and we are more of the medium rare persuasion.) Next time I will take the meat out and let it sit on the countertop an hour prior to cooking to bring it to room temperature.

YUM! What a great way to get rid of all this turkey after Thanksgiving! I love the tangy tartness of the dressing with the slightly sweetness of the honey. A match made in heaven! Hubby doesn't like most nuts so I put in pine nuts and it tasted superb.Thanks for a great recipe!

I am neither a pumpkin pie nor a cheesecake fan but LOVED this pie - it is simply divine! I made mine in a 10" deep dish pie pan with homemade graham cracker crust and it was cooked to perfection at 30 minutes. I sprinkled the nut mixture over just half of the pie since my husband can't abide pecans and I really love the topping. If I had to top the entire pie, I would definitely double the topping ingredients. This is going to be our Thanksgiving pie from now on. Finally! I will look forward to dessert! PS I did make my own pumpkin butter for this recipe and think it is well worth the effort!