I made this for rainbow trout. Used 1/4 cup sour cream and 1/4 cup miracle whip and the same amounts for the rest of the ingredients. There was still more than half left when I was finished coating the fish. I sprinkled bread crumbs on top. I thought it was pretty good and I might use it again.

This cookie tastes like synthetic lemon so I didn't find them very tasty at all. My bf, who really likes lemon, didn't either. They may be quick to make, but I think it's worth it to make something with actual lemon juice or rind in it. Even the smell from the oven wasn't appealing. I used Duncan Hines extra moist lemon cake mix if that makes a difference? I also followed the recipe exactly as there wasn't much I could change. Also, I didn't find the batter too sticky to work with at all. They were quite easy to make.

For a person making cole slaw for the first time, this is a pretty safe recipe. I made it last night with success just using 1 large carrot, 1 daikon, and 1 celery root. It's pretty tasty. I would definitely add some broccoli and raisins next time I make it. I think by itself, it's a little on the sweet side and I wouldn't eat very much of it.

Poorly written directions made tasty and easy by all of the helpful comments. Read the comments before you try this recipe. I used 2% milk in this recipe and thought that 8 cups of milk was a lot at first. It turned out that the ingredients are in good quantities as is. Make sure you start out your milk at *medium/medium high* and get it up to a bit of a *boil* and then turn it back down to simmer at medium-low temperature. If not, your rice won't cook in the hour and you'll need to cook it longer. Pouring some of the rice mixture into the eggs and stirring before adding seemed to work for me (this prevents curdling of the eggs I am guessing). Also, there was a comment about the rice pudding not thickening after being taken off of the stove. *Mine definitely did thicken* and especially it thickened after refrigeration. I will probably cook it slightly less next time and half the recipe. It was way more than two people can eat :|.

I am sitting here trying to restrain myself from eating it all :(. While this recipe was tasty, I have to agree that you can't actually taste the plums. I made a couple of changes to this recipe out of necessity. I used sunflower oil instead of vegetable and I used 8 oz of fresh peeled black plums instead of baby food. I squashed them up in my hands and removed pits (no need for making the food processor dirty). I also used 1/2 cup pecans and 1/2 cup raisins by choice. It turned out really well. I almost forgot the icing but I'm glad I didn't :). I used a two-piece angel food tube pan for the recipe because I don't own a bundt pan. It worked.

My bf and I really like this recipe. We'll probably add it to our list of easy to make recipes that we rotate through. I didn't have bean sprouts so I've sliced green beans or snow snaps for the times that I have made it (added it with the carrots, etc). I also didn't use the honey as others suggested. While the spaghetti is tasty, I think it might be good with actual lo mein noodles next time. The pictures that are up with this recipe show huge chunks of veggies. I would suggest slicing them thinly as this makes the dish very easy to cook and eat.

I haven't made scones before and I thought they were going to turn out bad. I used margarine and the mixture ended up finer than a pea and I substituted yogurt for the sour cream because I didn't have any. I forgot to add currants/raisins. These scones turned out really well for all that! They were soft when I made them and they are still soft this morning. They are almost like the ones I get at the Scone Witch in downtown Ottawa. I am going to try different flavours now :).

This dish was ok. Not really something that I would make over and over again. Pretty colours though.

I made this today for a strawberry rhubarb pie. I followed the directions for a doubled recipe (using veg shortening). I used my regular old food processor. I found that I only needed about a half cup of ice water for the recipe to stick properly. This recipe didn't need any sugar added for an already sugary pie, it was flaky and good. I did wet the top a bit with water and sprinkle sugar on it to make it look pretty :).

I modified this recipe slightly based on other reviews. I used 1/2 cup cocoa, 2 cups chocolate chips, 1 tsp cayenne, and 1/2 tsp cinnamon and had the oven at 350. I stuck to the rest of the recipe. I added the margarine and eggs to the sugar right before I combined the wet and dry ingredients to make sure my margarine wasn't melty? I did not grease the cookie sheet. The cookies turned out fluffy after 10 minutes exactly and they dropped a bit out of the oven. They were crunchy on the outside and chewy and delicious inside. I probably will use a little less cayenne next time though.

I really enjoyed this recipe. It was very chili-esque. I ate it all week for lunch with rice. I barely noticed the raisins were in it.

When asked about this recipe, the boyfriend says its rating should be tasty or delicious but not mouth orgasm...I can't translate this into a star system very well, so I am giving it a 5 anyway. I took another reviewer's advice and tripled the lemon juice (didn't have extract or zest). I doubled the recipe but it only made 21 muffins. The bottoms of these got pretty dark on the second from top rack in my tiny oven, so be careful with that. They are very tasty and I shouldn't admit it... but both of us have almost eaten all 21 in one day...

This recipe was great. I followed all of the instructions except I took the advice of another person and doubled the spices, all but the cloves. The dough was very sticky, but I refrigerated it and that helped. Stayed fresh for days (almost a week I think)

The seasoning was a bit bland for my taste. Could do with a lot more spice and salt.

This recipe did not freeze in my 2qt ice cream maker. I have never had an ice cream not freeze before. I think there may have been too much liquid. I ended up having to let it sit in my freezer and turn rock solid. The flavour is very powdery. I think one would do best to put almost whole red beans in as a mix-in for vanilla instead. I probably won't be taking my chances on this recipe again.

A little too dense and a little too salty for my liking, but altogether not a bad recipe. Will possibly make again with more milk, less salt, and some add-ins. Used a 1/4 cup for the pancakes and the recipe made about 10 of them.

I followed this recipe almost exactly (I added some green peppers). It was very bland to my boyfriend and I, not sure why...it smelled kind of nice, but when it came to taste, it was lacking.

Turned out a little less light and fluffy than I expected, although this may be due to us not having a grill or stone.

Scaled to 4 servings was only enough for 3 slices of bread. Make sure you make more than I did :). It was delicious though.

Admittedly, I did not follow the directions for this bread because I am already set in my breadmaking ways. I proofed the yeast and honey and then added the ingredients with the flour being last. Everything worked out well :D. I added about 1/2 cup of a mixture of sesame seeds, golden flax seeds, and wheat germ before the flour also. I also scaled this recipe down for 2 loaves. I will definitely make this recipe again. The bread stayed soft in a bag for several days. I just used it for french toast (Fluffy French Toast) and it turned out rather well :).