Sorry, but these were so sweet. To say they're "rich" is an understatement. I love German Chocolate cake, but the flavors in these are so concentrated that they just taste like 100% sugar. In addition, the recipe says to refrigerate them for 4 hours before cutting them. When I did that, it was like trying to cut through hard cement! We ate about 3 of them.

Sorry, but as french onion soup goes, we thought this was really flavorless. I think the 2 1/2 cups of water in the ingredients ruins it; there was no explosion on our taste buds of onion, rich beef broth or even a hint of wine. Also, the swiss cheese didn't have the cheese flavor I'm used to in restaurants, and I see that in other french onion soup recipes on this site additional cheeses such as parmesan and provolone are called for. This was pretty much of a letdown for our tastebuds, unfortunately.

These sounded so good, but for people that like their bacon actually COOKED and CRISP instead of white and rubbery, this isn't the recipe for you. However, I will try it again, but I'm going to experiment with frying the bacon till it's partially done and still maneuverable, let it cool slightly, and then wrap it around the smokie. Since I had to keep it in the oven for so long to cook the bacon (which never did get really cooked through), I ended up with a bunch of hard, crispy burnt brown sugar on the bottom of each appetizer. Not too appetizing!

I made this just as written, except I upped the garlic to 4 cloves and minced it instead of sliced it, and it was delicious! Next time, I may try to get rid of some fat in this recipe and try 1/2 and 1/2 or some skim milk in place of some of the heavy cream. The crusty parmesan on top really makes this dish!!

Flavor was ok, but we were turned off by how mushy the coating was after simmering in the covered pan for 20 minutes. If I try this again, I think I would simmer the coated chicken in the butter by itself for about 15 minutes on low heat, and then stir in the sauce (of which I doubled and was glad that I did) only for the purpose of glazing it for a minute or two. In addition, the mushy coating falls off very easily and doesn't stick to the chicken.

Sorry to only give this 3 stars, but I think it confused my guests. I served this at one Christmas party (as an appetizer) a couple of days before Christmas and NO ONE touched it. I guess they were going after my more traditional, savory tasting appetizers. I thought I would try to serve it again (since it was untouched) at my Christmas dinner. One person out of 7 tried it and did not go back for seconds. Sooooo....I don't know, I can't explain it...I tried it and it tasted good, and it looked ok, I just didn't have much success with it. I explained to people that it tasted to me a bit like chocolate chip cheesecake (which I thought would get them to try it since they could get a good feeling for what flavor they were going to be tasting), but they all gravitated to my cajun meatballs, the bacon-wrapped smokies, the spinach dip, etc. I'm not sure if I'll ever try this again.

If Fall could have a flavor, this would be it! I added 1/4 c. brown sugar, which was plenty, 1/2 tsp. cinnamon, 1/2 tsp. vanilla, and then 1 T. ground flaxseed (just because flaxseed is supposed to be so healthy for you and you can add it to recipes and not even tell it's in there)Make sure when they're cooking that you flatten out the batter (it's rather thick) so that the middle of the pancake gets cooked. Very, very good-thanks for sharing!

It always amazes me how many people on this site change up the recipes before trying it the original way the first time and then wonder why they don't turn out as they had hoped! As written, the recipe is very good and flavorful. However, next time I think I will add an egg or two with the hopes of binding it all together a bit more since mine pretty much fell apart when I tried to serve it, even after leaving it sit out for 10 minutes to "set". I added a couple of tablespoons of salsa to the top during the last 15 minutes of cooking, and it added a nice zip to it (it's not necessary, it's just that I grew up with my mom's meatloaf always having ketchup on the top of it, so I guess it's just something I'm prone to do with all my meatloaf recipes) I would recommend this recipe; the only reason I didn't give it 5 stars is because it didn't hold together when I tried to cut into it.

This is a very good and nutritious recipe, however, I would recommend to anyone making it for the first time to add less red wine vinegar; I think the dressing has the potential to be great, but to me, all I really tasted was the vinegar. Since this is a "mexican" salad, I guess I would've liked to taste more of the cumin/chili pepper flavor. I definitely will be making this again, though I will be cutting back on the "tanginess" factor.

I made this in a casserole dish because I didn't make a whole turkey to accompany it, just turkey tenderloins, and I've always been skittish about the bacteria hazards of putting the stuffing inside the bird anyway. The flavor was very good;I wouldn't change a thing as far as spices go. However, it didn't hold together the way my other stuffing recipes have in the past. When I dished it out onto the plate, every single little piece separated, which made it difficult to actually get a complete forkful. Maybe more broth would be the answer if cooking it outside of the turkey? I'm not sure I'm going to bother to find out...There's a Slow Cooker Stuffing recipe on this website that I've been using for several years that's just as tasty, less work and foolproof.

This is a wonderfully moist and flavorful brownie recipe. It seems I can never keep my brownies moist past the first 24 hours, but we're at the end of the 2nd day after I made them, and they're just as moist as when they came out of the oven. I like to test people when they're eating them to see if they can guess the "secret ingredient" of zucchini! This is a great recipe that I will be sure to use especially in the summer when our local farmstand is loaded down with zucchini. Thanks!

This was absolutely delicious. I usually LOVE anything with the combination of strawberries and cream cheese, and I was not disappointed. We had relatives coming in from out of town for Labor Day weekend, and I already had made the luscious Zucchini Brownie recipe from this site, but I always like to make a 2nd dessert that isn't chocolate, just because I don't want to assume everyone is a chocoloholic like me, and this was just the answer! Thanks for a great (and simple) recipe!

This was delicious, however, I did have to make it twice. I make a batch of soup once a month for my husband's 94 yr old uncle, and after making it according to the recipe, I decided it was too spicy for him. But, WE loved it! So, on the 2nd batch, I omitted the diced chiles, used regular Velveeta instead of Mexican style, and added 1/8 tsp. black pepper. It was perfect! Also, I did not drain the corn, since I think the liquid added a little flavor, and after sitting overnight, it was just the right consistancy. (Every time I make soup, I let it sit overnight. I just think it lets all the flavors blend together better.) Great recipe---thanks!

These were delicious, however I decided to leave out the coconut, just because there was already so much sugary stuff in the ingredients. I'm not sure why it would be needed anyway; the pure splendor of the chocolate/peanut butter combination doesn't need to be muddled up with the flavor of coconut. Definitely refrigerate these for awhile before serving, so they're not mushy. Great recipe that I'll be making again!

OK, I'll be the first to admit, I've always considered vegetable soup to be sort of like the anemic,plain-jane cousin of more "dinner-worthy" soups such as a full-bodied minestrone, corn chowder or cream of potato. However, this soup is phenominal! I made it yesterday evening for tonight's dinner, and when I went to taste-test it, I couldn't stop eating it! It has a very deep, rich taste to it, maybe helped along by that teensy bit of Worcestershire in it. Don't change a thing in this recipe---you don't need to; other than, as others suggest, possibly cut down on the amount of barley (I used only 3/4 cup). The flavoring is PERFECT! I will definitely be making this often.

Sorry, but I will not be making this again. I did as others had suggested and waited 24 hours to frost it. The frosting itself was not very chocolatey...I think it would've worked better with a smaller container of whipped topping. The cake came very close to running over the side when baking, even though I used a 9x13" pan as suggested. I think 75 minutes was too long; the crust has a rather bitter, burned taste to it (even though it doesn't look burned) and it's not as moist as I thought it was going to be, considering it has all that ricotta cheese in it. It just didn't have the chocolate flavor that I expected. I have way too many FANTASTIC chocolate cake recipes to choose from in my collection to ever make this again.

I've never had Red Beans & Rice before, nor have I ever made it,so....I don't know if my husband and I just don't LIKE Red Beans & Rice, or if we just don't like this recipe. We both thought the only "flavor" was that of heat; other than that, we both thought it tasted bland and that it needed more meat to it. I added extra salt and more Cajun seasoning, which helped somewhat, but not enough to the point that it saved the recipe. I would not make this again...especially considering the time involved. I'll take a good bowl of chili over this anytime, and I'm not even a huge chili fanatic.

This is a fantastic recipe! Just to make it a little easier, I used one 32 oz. carton of Wolfgang Puck's chicken stock and upped the squash to 7 cups. I increased the spices just a smidge to compensate for changing up the other ingredients. It had a wonderfully sweet flavor that I don't ever remember coming from squash I had eaten previously. I will definitely make this one of my favorite fall recipes. Thanks for sharing!

This was absolutely delicious! I did increase the chicken to a pound and a half (just because my husband would rather see more meat than vegetables on his plate) and cut the onions to 1 instead of 2. The sauce was delicious and the fresh ginger really came through, but not overly so. I didn't double the sauce as others had suggested, but I think I might next time, since we prefer more sauce in our dishes rather than less. I'm not sure why this recipe doesn't have 5 stars...I'd give it more if I could!

Excellent, fresh flavors! If you mess with this recipe, you're messing with perfection!