My husband and I both loved it. I followed directions, using beer, with one small exception. I substituted Herbs from Provence for the Oregano. I will absolutely make this again and again! Thanks!

I tried about 6 different recipes from this site and others last Christmas. None were as good as this. I did have to lower the heat to 350(f) because the 1st batch was burning after only 5 minutes but I'm sure that's due to how thin I rolled my dough compared to the person who posted this. I used the Decorator Frosting by P.Oakes from this site and should have tripled the frosting recipe but they were perfect together.

I'm cooking this as I type and it smells great. I just wanted to say that I wish people wouldn't knock down the stars on a recipe (for instance, see review on July 1 by bpmj) when they didn't make the recipe. I really depend on the star ratings and it's frustrating when somebody essentially makes a different dish and then leaves less than 5 stars. I've wanted to say this so many times while reading reviews on this site. I just do not understand why so many people do this. If you didn't make the recipe shown here, why review it at all? What's the point? You changed it completely, then weren't wild about YOUR dish and then leave a less than great review? Why? The next Day: My review - as we've now eaten the meal - it was wonderful! The wine added such a lovely taste when you were expecting more plain crunch from the stuffing.This is absolutely on my "do it again" list! My husband also loved it and wanted to know I'd really start one of those weekly menus where every one knows Sunday is Roast Beef night and Wednesday is Prince Spaghetti night. That's not happening. We ate this with plain old Pennsylvania Noodles, corn on the cob and some sliced up thin patty pan & sliced round zucchini squash that had been marinated a short time (1/2 hour maybe)and then cooked along in a pan along side the chicken. Everything was so good! I should have taken a photo but we were starving. Thank you Darlene!!

Incedible! I realized, too late, that my homemade cream cheese frosting wasn't enough to cover a very big layer cake. I whisked this Vanilla Frosting up in less than 5 minutes and used in between the layers. Next time I'll use it for the whole cake, I love that extra vanilla tase!

I made the sauce, cooked the pasta and sauteed the shrimp but the sauce tasted so awful, I had my husband taste it. I figured it might be just me having a problem since all these good reviews were up but he agreed. This is horrible! Don't waste your time or precious ingredients.

I skipped the mushrooms (hate them!! ick!! ick!) and this was incredible! Step-son, who insists he doesn't like enchilada sauce, ate half the pan. The rest of us would have too if he didn't beat us to it. I made it for the first time last week and am making it again tonight, only tonight I'm making a double recipe!

Wow! I made this for my future son in law's birthday and let him take home the leftover cake. The next day, I was craving it so bad, I almost called him to bring it back! I didn't change anything other than substituting lime extract for the coconut extract because I didn't have coconut. It worked so well, I'll be using lime extract whenever I make this and I will be making it again and again. Thanks so much for an incredible recipe!

I made such a mess of this recipe and it still came out incredible. First, I only have 2 9" pans so I used those, plus one 8" pan, planning to frost that 8" as a little cake separately and to make a 2 layer cake with the two 9" layers. I put all the pans on one rack, even though I know my oven is hotter in the back but, I planned on turning them around during cooking so they'd bake evenly... and then I forgot. The two 9" layers were burnt and lopsided on one side. The 8" was perfect. I cut the two 9" layers in half and put the 2 good halves together and shaved the tops off to make it flat. Then I made the frosting but, I sat down to check email after making the frosting and before frosting the cake (now an 8" layer on top of pieced together 9" layer) and on the shaved top part, it was just a mess trying to spread the frosting that had gotten so thick while sitting so I ended up opening a can of cherry pastry filling and spread that between the 2 layers. I did manage to get the frosting, that was thickening by the moment due to the real chocolate, to cover the whole outside of the cake but it looked awful. I realized I had quite a bit of frosting left in the bowl and it had turned pretty solid soooooo, I scraped it out of the mixing bowl and into a large glass measuring cup and microwaved it until it was liquid again. Then I poured it over the cake and it was PERFECT. I call it my Lava Cake. It got rave reviews and I thought it was great too. Thank you, Sandy!

I love this recipe! I've used it at least 5 times since I discovered it about 6 weeks ago. It freezes great, both with and without the frosting so it's a perfect do-ahead recipe. I've adapted it to cakes of all sizes too, including a tiered cake for my sister's birthday. Both the cake and frosting got rave reviews at her party. Thanks so much for posting this!

I can't stop eating this!!! I thought it had an odd, too much butter taste after I made it last night but, when I tried it while decorating the cake today it was incredible! I used it to frost a white cake from a box mix with two 9" layers. This could have easily frosted a much bigger cake. I have 2 1/2 cups left and am trying to think of something else to bake so I can use this up. If anyone out there uses the Viva paper towel or parchment paper method to make a faux fondant, this would be a good recipe to use because it crusts soon after frosting. I will definitely be using this recipe again.

I made so many changes, I should probably be submitting what I made as a different recipe but, they never post my recipes so, here goes. I sort of combined this recipe with others I found on the internet. First of all, I found a recipe for Alton Brown's meatballs and they were so different from any meatball I've ever made but, the recipe had great reviews so I gave it a try, using ground turkley in place of the ground pork, lamb & beef Alton Brown uses. They were incredible! The recipe is easy to find if you google for it. Back to this recipe, I doubled the oregano and cumin and left out the green pepper & celery though I did add some celery salt to get the celery flavor. I also shredded the cabbage instead of adding in wedges and I squeezed a lime wedge over the bowl of spoup just before serving. This was so good, I ate the leftover soup for lunch every day until it was gone.

This was so good! I did replace the corn with some fresh peas I had in the fridge and I used Bisquick cheddar cheese dumplings because I didn't have the biscuits in a can. I cut the recipe in half, because it was just me and my husband but it's so good reheated the next day, I'll be making the full recipe from now on. I'll also make more sauce/gravy because the Bisquick dumplings soaked up a lot of it and that was a really nice sauce.

This was incredible! I gave it 5 stars even though I only made it once and changed the recipe. My husband did not agree but, he's not an artichoke fan and you have to like artichokes to like this. I think that's a given. I took the advice of other reviewers and used a mixture of sour cream & mayo, with just a little more sour cream than mayo. I cut the chicken into 2 inch pieces & I also added about 1/2 cup chopped sun dried tomatoes and that was perfect. I can't wait to make this again.

This was so good! I made it over a month ago and I haven't been able to find halibut in the stores since. If I'd been able to get more halibut, we'd be eating this at least once a week. I was worried it was going to be like so many recipes I've seen where the mayo makes a weird fluffy layer on top but it wasn't at all.

I was so disappointed! The dough tasted incredible (I know we're not supposed to eat the dough) but it was incredibly sticky! I had to add so much flour & cocoa powder to make it easy to roll & cut, the cookies ended up tasting very plain.

I feel bad about giving this 4 out of 5. We really liked it just as written but it could easily be so much better with some tweaking. Mine came out with a lot of liquid after baking. I wish I had drained the canned tomatoes and used less vermouth (I did reduce it to half). I also think it needs more feta cheese and something else to give it more flavor. Maybe more herbs or red pepper or maybe sliced kalamata olives would work. I'll definitely make this again, with some changes. Like most of the reviewers, I served it over orzo pasta and that was perfect for this.

I agree with the review that said it's just like at Pannera Bread only this was better. I left out the pimentos, added a grated carrot to the broth while that was cooking the rice and, had no green onion so I used a yellow onion that was sauteed until just before it caremelized. I think the green onion would have been slightly better but I'd have to try it again to find out. I'll definitely make this again. Thanks!

The only reason this has 4 instead of 5 stars is that the salad tasted way too sour when I was done putting it together. I admit I didn't wait 2 hours. I added a big, heaping tablespoon of sour cream to tone it down and I still thought it was a little sour but decided to wait and see how everything melded together. I waited a day and this is sooooo good! I will absolutely make it again (with my sour cream addition). Thanks very much!!!

This was awesome but, I have to admit the other reviewers talked me into some changes. First, I squeezed a full lime into a glass measuring cup, added enough tequila to make a full cup, added a splash of contreau to that and then added maybe 1 tablespoon of cilantro (all left that hadn't died in my garden), 3 green onions, 4 minced garlic cloves & I let it all marinate with the shrimp (and some sea scallops too) for 20 minutes or so. The scallops were a nice addition but not needed. I just like them so I often add them to recipes calling for shrimp. I served it over angel hair pasta and it was very nice.

This was so good, it's 2 days after I made it the 1st time and I am making it again. We do not eat all that much cauliflower, it's just this recipe. The only changes I made were, I used an orange colored cauliflower they had at the market (which added nice color to the dish), I added more milk when the sauce looked too thick and I used a little more swiss. Not only was it excellent, it was Christmas / Thanksgiving, most important dinner company you ever had excellent!!