As written, this dish is a little bland. I have made a similar recipe (with the very same name) for more than a decade. It originally was featured in "Winners- Best Of Bridge" cookbook. A few ingredients are missing in this posting that really will make this a fantastic dish: 1) Add 1/4 tsp of thyme to the flour for additional seasoning 2) Add 1/2 tsp of salt to the lemon juice, apple juice and sugar. DO NOT cook it before pouring over the chicken to bake- simply mix the 4 ingredients together, stir to dissolve and pour over the chicken. Much simpler! By adding salt and thyme, the dish really does become memorable.

Beautiful light texture with a deeply creamy taste. It was also thick enough to easily use between layers in a layer cake. I will most certainly use this again, especially as it will be very easy to vary the flavor (by just changing the pudding) to match any kind of cake. NOTE: For a 9" layer cake (4 layers with frosting between each layer and around the entire outside of the cake), I doubled the recipe EXCEPT for the cool whip (kept that to 1 container). It turned out perfectly.

Very rich, but very delicious. I made this for a birthday dinner and all 10 of my guests were blown away.

I agree with those who think it's missing something. I thought, with all of these ingredients, it would be full of flavor but was surprised how bland it is.

Just as others have said- simple, authentic and delicious. I pureed it in my food processor and it turned out really beautifully.

I also followed this recipe as written (except to add some coarse kosher salt over the top). It does not have a smooth texture, is dry and more like a batter bread than traditional focaccia. I certainly won't make it again.

Wonderful. I made them with a Moroccan Carrot Dip and they turned out well. The only change I made was adding rosemary in for the chervil; that's why I withhold the last star. I don't know anyone who keeps chervil in their cupboard!

I am not usually a fan of this type of dessert but the flavor, texture and ease of this pie make it a great hit. It really is a perfect option when an impressive dessert is needed and there is no time to fuss.

I tried this recipe because of all of the positive reviews and was very happily surprised. I was very skeptical about the combination of zucchini and ketchup (!) but somehow, this all comes together with wonderful flavour. This is a great winter soup that I will certainly make again.

The bones of this recipe are great- I add a sliced apple to the brown sugar/margarine mix, boil/cook for 3-5 minutes then add vanilla and rum extract. The apple cuts through the sticky sweetness and gives varied texture. I thought it was rather obvious that baking anything syrupy in an angel food cake pan would only end in disaster- use a bundt style tube pan.

These were average. I was not blown away by the flavor, texture or appearance- they are actually quite boring. I can see how they would be a good cookie for an ice cream sandwich, but I agree with the reviewer who said "I recommend these for indiscriminate children but not for gatherings or events regardless of formality." She is bang on.

It was good... dense and nicely flavoured (especially the second day) but dividing the batter between three pans yielded rather flat loaves. I imagine a flatter loaf is needed to adequately bake as it is so dense, but it looses a point for presentation. It also is a little more oily than it needs to be. Perhaps with some of the changes recommended it could be 5 stars but as is, only gets 4 from me.

Fantastic- just as they are. I happened to have some fresh rosemary in my garden and added about 1 tsp. but I have a feeling they would have been just fine without that addition. I will certainly make these again.

Fantastic rolls; light and velvety on the inside with a beautiful crust. I will most certainly make these again.

Delicious, flavour-full, simple and easy. I made this as written, adding a bay leaf and 6 baby potatoes in with the carrots and half-blending the final result with my immersion blender to make it into more of a chowder than a soup. My husband, who is allergic to dairy and not had a "cream of" soup in over a decade, raved and asked for it to become a regular. Great results for very little effort.

Excellent. I scaled this back to 8 servings and the results were wonderful. The black bean sauce is an unexpected but very, very good final touch and the mix of flavours combines beautifully to create a great side dish. I will certainly make this again.

Good recipe with very subtle flavours. The preparation is great- I have struggled for years successfully boiling rice (the one thing I could never make) and the instructions here brought perfect results. Allowing the rice to sit after cooking seemed to be the trick. I would suggest making this with a strong flavoured side; I made it with Chinese Roast Pork and Chinese Green Bean Stir Fry, both from this site. The strong flavours of these two dishes and resulting sauce from the pork combined for a fantastic dinner and my guests raved. So, great recipe, easy preparation, foolproof cooking instructions and very subtle flavour. I'll certainly make it again to accompany a stronger dish.

I made the filling into prepared tart shells instead of a pie and the flavour was wonderful. I am withholding one star because of preparation- separating the grapes and skins is time consuming and I became VERY frustrated separating the pulp from the seeds. I might have had exceptionally seedy grapes, but I was ready to give up when my husband suggested putting the pulp/seed mix into the lettuce spinner. Two rounds of that separated everything and I continued with the recipe. So- fantastic result but some frustration getting there.

Simple, easy and delicious main course meal with very limited preparation and great results. I withhold one star because the potatoes don't really become fries when cooked with the chicken- be prepared for the tops of the potatoes to crisp up but the bottoms be soft (result of the chicken juices). However, taste is great and it's easily adaptable for fresh or dried herbs. I will certainly make this again.

I hate to disagree with all other reviews here... but I found this cake to be just so-so. The flavors all seem to be at odds with each other and the glaze adds to the flavor competition. Yes, it's moist but the texture is not nearly as nice as other pound cakes I have made. It is very, very sweet and the glaze seemed to add more density, making it heavy, even for a pound cake. So... it's OK but not something I will add to my list of favorites.