Excellent prepared without alterations. I cooked on very low heat on stove in a dutch oven for 3 1/2 hours, then refrigerated overnight. The veal was incredibly tender and fell apart. Served over wide dumpling-style noodles with veggies on the side. Extremely delicious! Next time I will use a little corn starch or flour to thicken the gravy.

Okay recipe, but doesn't quite capture the essence of a true Irish Soda Bread. Tasted a lot like a Bisquick loaf to me, although it looked nice. I'm going to keep looking for a more authentic recipe.

YUM! I used 2 cups of whole milk, 1 can sweetened condensed milk, cut the almond extract in half, a touch more whiskey, doubled the chocolate, vanilla and coffee, and it came out great! Easy to tweak if you prefer a little more of less of any of the flavors. I'll never buy Bailey's in the bottle again!

Wow -- delicious! I modified slightly -- substituted a bottle of Guinness Extra Stout for the wine, decreased meat to 4 lbs., used only 1 lb. of bacon, and doubled the carrots and potatoes. I could not find boneless lamb shoulder, so bought 7 lbs. of bone-in, then trimmed the meat off the bone and also trimmed off the fat. Let the stew simmer for an extra hour on low heat, then thickende with 2 Tablespoons of cornstarch. Came out great! Nice consistency. The lamb was melt-in-your-mouth tender -- I will definitely stick with the shoulder meat. The veggies softened but still held their shape well. A definite winner!

Very yummy! This recipe is great for a special occasion. I used it for my Valentine's Day breakfast and served with roasted potatoes, fresh fruit, and wilted spinach on the side. Big hit! And don't forget the mimosas!

Excellent banana bread recipe. Good, strong banana flavor, good texture, and moist. Will definitely make this one again.

This recipe is very good, but also quite rich. I doubled the cookie crust based on others' comments and it was a bit too thick, so I think 1 1/2 times the crust recipe would've been best. I flavored the whipped cream topping with 4 Tablespoons of Hazelnut Kahlua liqeur and reduced the sugar to 2 Tablespoons -- came out great. I topped it with fresh raspberries and lightly toased, finely chopped pecans. It wowed my guests. I will definitely make this again. This dessert tastes best when served closer to room temp (but still slightly chilled) -- the texture is more creamy and silky. (You can also find this recipe on epicurious.com -- it's called "chocolate mousse pie.")

Very good recipe. I used very large potatoes, so doubled the cheese sauce (used 1/2 mild cheddar and 1/2 sharp cheddar) and baked in a 9X13 glass pan. Also thinly chopped the onion/large mince instead of slices. I took others' advice and removed the covering for the last 30 minutes of baking. Came out great; however, it was so full of grease that I needed to use a turkey baster/syringe to suck up a whole cup of grease that was pooling on top when it came out of the oven. After that...tastes great! I will definitely make again.

I didn't have pumpkin on hand, so substituted organic sweet potato puree. I also added chopped pecans and white chocolate chunks. They were very flavorful and of a decent density when warm and right out of the oven. However, a few hours later after total cooling they became too thick and dense, less flavorful and not very good. My advice is to eat right out of the oven, or forget it. Even in warming them up later..

My favorite cookie of all time...I've been making these for years. I do make some slight modifications. Substitute cardamom for cinnamon, and toasted chopped walnuts for the macadamia nuts. U also chop up Ghirardelli white chocolate baking bars instead of using white chocolate chips -- it's much better than the chips. Delish!

Okay recipe. I'd make it again, but don't think I'd serve it to guests. Not sweet at all, which is good. I liked eating it warm with some low-fat vanilla ice cream on top to cut the tartness. Liked the nutritional value with the fruit and oatmeal. A good breakfast food or snack.

Wow, what a great cheesecake! I didn't have all of the spices, so improvised using ginger, ground cloves, allspice, and cinnamon. Otherwise, I followed the recipe exactly. Fantastic! I love that it's not too dense or heavy...just right. The crust was really delicious with the ground nuts -- a nice twist on the usual graham cracker crust. I am going to be making this cheesecake every Thanksgiving from this point forward!

Wow! This pie is far superior to the versions made with Karo corn syrup. Great nutty taste, delicate texture, sweet but not overly so. My family loved it and now wants this version instead of others. I used a deep dish pie crust and found that the recipe needs to be increased to 1.5 size in order to fill the crust. Loved it!

Made this in individual tall frosted mugs for a birthday celebration and got rave reviews. Used 2 ice cubes per glass, along with 2 scoops pineapple sherbet, then filled glass in equal proportions with pineapple juice and Sierra Mist. A yummy pineapple float!

Smooth and creamy comfort food. Good veggie dish! Fed this to my S.O. when he was recovering from the flu and it was perfect. I enjoyed it also!

I was a bit skeptical since I'm not a great fan of putting jam in cookies, but these bars turned out great. I used black raspberry seedless jam and it reminded me of a thick berry pie filling -- couldn't even tell it was jam. And a perfect crust. My family loved these and gobbled them right up. Thanks -- I will definitely make these yummy bars again!

Very good!

A good, moist cake. Very chocolately without being too sweet, which is fantastic. My one concern is that I think there is too much oil in the cake -- while the oil makes it moist, there is also a bit of an aftertaste and the texture reflects the oil content. I don't know enough about baking to understand how to keep the moisture but get rid of the oil aftertaste. Would appreciate some suggestions for oil alternatives. I used a basic vegetable oil (Wesson Best Blend). Thanks to anyone who can offer help!

This is really a great recipe as is, but I like to experiment and have had some good results with both the original and my own modifications (friends pleading for recipe is a good sign!). I used two 8-oz. packages of mascarpone cheese, plus one 8 oz. package of cream cheese, 3/4 cup sugar, and several tablespoons of fresh lemon juice as modifications to the cream cheese mixture. Also increased heavy cream to 2 cups. Folded 1 1/2 bars (6 oz.) of shaved Ghirardelli white chocolate to the combined cream mixture as a last step in that process. Omitted the cocoa dusting. Fresh,homemade poundcake works best and is worth the time. Used 1 1/2 loaves. For raspberries, thawed and crushed (with juice) 1 1/2 10 oz. packages and mixed with approximately 1 cup of raspberry liqueur (Razzmataz). Used this mixture to generously cover each pound cake layer. It was more like a cold compote, but delicious. Used 1 pint of fresh raspberries (3 total) for each of the berry layers, saving about a dozen to garnish the top.

Very good basic recipe that I will keep using! Like others, I changed it a bit. Used unsweetened apple sauce instead of oil. Used 1/2 brown sugar, 1/2 white sugar. Added 1 tsp vanilla to wet ingredients and 1 tsp cinnamon to dry ingredients. Added both chopped pecans and coconut. Baked at 325 for 20-25 minutes. The part that tied it all together for the WOW factor was frosting these babies with homemade coconut cream cheese frosting: creamed 6 oz lower fat cream cheese softened to room temp with 1 tsp vanilla. Beat in 2 cups confectioners sugar. Stirred in 1 cup coconut. Topped the warm muffins with this stuff and it was delicious!