This was okay, but tasted more like popcorn balls than the caramel corn I remembered as a child. The recipe that turned out the way I like (more caramel-like) is the one called "My Amish Friend's Caramel Corn" also on this website. It is a 5 star, if not more, recipe.

This is a wonderful summertime salad. Actually as soon as the tomatoes get good, this is on our table almost every meal. My mother-in-law made a similar salad with a "splash" of this and a "smidge" of that--but could never give me the right proportions to replicate hers. My husband says this is just as good. Thank you!

This was quite good, although I made a few minor adjustments. I cut the amount of butter in half to reduce the calories and used the juice from one lemon to keep the liquid amount about the same. I didn't have whole garlic on hand, so just used the refrigerated minced kind. The flavor was wonderful and there was still a good amount of sauce left in the pan even after reducing the butter. I would give it 5 stars, but since I felt the need to make those modifications I'm going with 4.

First, let me say how annoying it is to me to read reviews that give a poor rating when the reviewer doesn't follow the recipe! I followed the recipe EXACTLY, and this is without a doubt one of the most heavenly chocolate cheesecakes I've ever made. Just remember, the crust calls for chocolate cookies crumbs--not OREO cookie crumbs. So the butter to crumb ratio is just fine. I used chocolate graham cookie crumbs. It is very important to not leave out the heavy cream when melting the chocolate. The cream makes the chocolate into a nice, thick ganache. Eliminating the cream would result in a much thinner batter. My batter before cooking was a bit thinner than some cheesecakes I've made, but not significantly so. I was expecting it to be more runny based upon reviews that I had read. I did cook it for about 5 minutes longer because my oven runs a little cooler. The recommendation to wrap the pan in foil before submerging it in water was key--if you've never done a submerged waterbath and didn't know to wrap the pan, I can see where that would cause poor results. I took this to a St. Patrick's Day party and everyone went nuts--it was completely devoured! I'll be making this again, for sure.

These sandwiches are delicious. I did feel the need to make a minor modification because I like my barbecue a little more 'saucy.' I made 1 1/2 batches of the sauce for the amount of chicken called for in this recipe. The sauce itself had a really nice, sweet & smokey flavor. If you're looking for a spicy BBQ, you probably would need to add some cayenne or hot sauce.

This was okay, but the crust was awfully salty. I really think I prefer the scallops to be marinated in some olive oil and salt and pepper and then seared without the flour coating. The sauce was good, though (I followed other recommendations to add white wine to deglace the pan and then add the lemon juice and parsley allow it to reduce).

This was delicious! Although it took closer to 20 minutes in the oven for our fillets to cook (perhaps they were thicker?). We'll definitely make this again.

This was actually quite good. Perhaps the previous reviewer used only 1 package of cream cheese instead of 2? I did not find it too liquidy at all.

My family loves this recipe, although I make the sauce with just 1 c. ketchup, 2/3 c. tomato sauce, 1/2 c. brown sugar, 1 1/2 Tbsp. worcestershire and 1/2 tsp. onion salt. It's a little less sweet and more tangy than the posted recipe and the onion salt adds a little something extra too.

This recipe was delicious and quite easy to make, as promised. I used 2 eggs instead of 1, and added a tsp. of vanilla, but this was probably the moistest banana bread, and the slightly crisp outer crust was wonderful.

We've been making this recipe for over 20 years for Thanksgiving and it is without a doubt one of our favorites. It would not be Thanksgiving without this sweet, tart hot dish! We've had to start making a double batch to make sure that some would be left over.