Marjoram, rosemary and thyme? I want to taste tomatoes in my sauce. I'm sorry my daughter decided to try it and waste all those ingredients. She read the reviews and made suggested adjustments didn't save this sauce. We're sticking to our basic tomato/garlic/basil/red pepper flakes sauce from now on.

I had GREAT hopes for this recipe, but I'm sorry to say my hopes were dashed. I thought the amount of oregano was way too much, but since I've never used fresh I thought that was the reason. WRONG! It totally overpowered the taste of the meatballs and sauce. Maybe I'm just overly sensitive, but that was all I could taste--oregano and sweetness.

I'm only rating this 3 stars because my sister made it following the recipe to the letter and it was just so-so. There was a lot left over after a family gathering. I tweaked it by replacing the almond extract with coconut extract and using fresh coconut. Toasted additional coconut and pressed it around the sides of the cake, and garnished the top with a pineapple ring and coconut. It was a major hit with family and friends. No one would believe it was the same cake my sister had made earlier.

Very good recipe. I will be serving this at my next get-together.

For the time spent preparing these cinnamon rolls, it is a great recipe. I did change the margarine to butter (I never bake with margarine). Also, I baked the rolls in a 9x13 pan instead of muffin tins because I've always liked the inside rolls versus the hard outside edges and I was afraid the outsides would get too hard in the tins. All in all, this is a good fast recipe when you're craving cinnamon rolls.

This is for Sunny. There are butter presses made to press the excess water out of home-churned butter, but I'm not sure if they're worth the expense. We just take a flat spatula/pancake turner and press out the water. My grandmother (born 1906) actually had to churn the family butter and she taught us to use a spatula. Whatever you use, this is fantastic! I don't add the salt because I always buy unsalted store-bought butter.

Made this exactly as written and it wasn't a hit--waaaaaay too sweet for me and my guests. Liked the idea, so I tweaked it by using 8-oz block of softened cream cheese, 1/2 tsp vanilla and 1 cup powdered sugar, beaten together till fluffy and then mixed into the cake crumbs. Chilled the mixture and used a melon baller, and they were a hit at my Christmas party. So good, I ended up making another batch for my office party and they disappeared in no time. The bonus of making your own "frosting" is that it's much less sweet and doesn't have that awful aftertast that the canned frosting has. Since I had to tweak this recipe, I can only give it 3 stars. Thanks for giving me the idea, though!

Very tasty way to do acorn squash, which my kids and I just love! I didn't use the low-fat cream cheese because I've never found it to bake/cook well, and instead of returning the squash to a baking dish, I scooped it back into the shells (I had deliberately left them 1/2" thick so they'd hold up). Tasted and looked great!

This is the recipe I've used for years, minus the vanilla bean in the sugar, and using ground pecans inplace of the hazelnuts. My children love these cookies so much that one year when I didn't bake them due to illness, we ended up throwing a batch together on Christmas Eve just so it would "really" be Christmas.

My daughter made these potatoes to see if they were as good as my garlic mashed potatoes--we both agreed it was a big dud. It would be infinitely better if you put the whole garlic cloves in the water with the potatoes as they cook. This infuses the potatoes with lots of garlic flavor, and the cloves mash right into the potatoes. Also, oregano in mashed potatoes is just not good at all. We didn't even finish the 4 servings it was scaled down to!

This is almost a duplicate of a dish I make using red peppers instead of green. I frequently use Swiss cheese instead of cheddar; when I do, I also add some bacon to the mix. I could eat this dish morning, noon or night and be completely satisfied.

Not sure if this will work, but this is in answer to Beth's 09/22/09 question was about not having a spice packet with her corned beef. The spice packet consists of a few peppercorns, a few mustard seeds and a crushed up bay leaf, and some dill seed--all in all, it amounts to less than 1 TBS of spices, so it isn't really essential to the recipe. Thanks, SDK ~~~~~~~~~~~~~~~~ This is my recipe, and I am responding to Elizabeth's review stating the corned beef wasn't tender. As clarification, the recipe says to cook for 4-5 hours, but it should have said 4-5 hours MINIMUM. Also, this recipe was based on cooking at a low simmer on the stovetop. If using a crockpot, I recommend 8-10 hours, and I guarantee the corned beef will be melt-in-your-mouth tender! sdk999

I'm giving this a medium rating because I haven't tried it yet (will change rating once I've tested the recipe). Just wanted to let users know that this isn't a cake, so it isn't going to soak up all the liquid as another reviewer complained. My great-grandmother used to make this dessert (handed down from her grandmother in the 1800s using measurements such as "butter the size of an egg"), and it makes a 'cake-y' dumpling that is covered with a 'pudding-y' sauce. I absolutely loved this dessert as a little girl and really look forward to enjoying it again!

If you want a beautiful brown turkey, simply set your oven to 500 deg F and leave the turkey in for approximately 30 minutes. This will vary depending on size of turkey and your oven, so check at 20 minutes; if not browned enough check again in 30 minutes; if not browned enough, check in 40. Once the skin has reached the desired color, lower oven to 300, add chicken broth to the pan (careful, it will sizzle and spatter), cover tightly and finish cooking based on the bird's weight. This helps seal in the juices and keeps the meat moist. If you want crisp skin (it will soften due to the covering), just pull off the cover the last 15 minutes of roasting time.

I've made a similar recipe for years in my crockpot whenever my family needs a turkey "fix", and the meat is always tender and moist. I always add onion and celery, along with a can of chicken broth to the crockpot to impart stuffing-like flavor to both the turkey and gravy--just thicken before serving. Don't know what bacon is doing in this dish, though, so that's why I only rated 4 stars.

Tried this the first time and followed directions exactly. Family thought it was just okay. After modifying (1/2 chili oil 1/2 olive oil and no additional hot sauce, basil instead of oregano, added lemon zest) the ingredients, I ended up with a much better dish.

Sorry, I really tried to like this, but it was incredibly blah and we didn't enjoy it at all. I even added fresh garlic and cilantro to perk it up a bit, but it just didn't make it with my family.

This is almost an exact duplicate of a recipe I have been making for years (I add Worcestershire and omit the onion flakes). For those of you who had trouble keeping the burgers together, try whirring the oatmeal in the food processor/mini-chopper for a few seconds to make them more like flour. The benefit of oatmeal is that it assumes the taste of the meat, rather than adding its own flavor.

This is almost exactly like my great-grandmother's recipe--she called it Raisin Pudding because she always added raisins to the pudding. The difference in yours is that you add flour to the sauce. We never did, because the pudding batter thickens the sauce up on its own. Thank you for bringing back fantastic memories of my great-grandmother's kitchen.

What a wonderful way to get veggies into picky eaters--both kids and adults. I chopped the cabbage very fine so it was less identifiable, and no one ever suspected they were eating anything but good ol' sloppy joes. This one is a keeper!