Really good cupcakes! I found combination of the icing and the cupcake too sweet though. Next time I'll just make the cupcakes on their own, since they're moist and sweet enough without the icing.

This was just OK for me, and inedible for my husband. The cornbread seemed too sweet and heavy in this salad.

This was absolutely delicious, and so easy (although chopping all the veggies took some time). I used balsamic vinegar as I didn't have any red wine vinegar, but I think the color would be more attractive with red wine vinegar. I ate it with baguette slices toasted in the oven until crunchy. It tasted even better the next day. I think this would be a great choice to take for a potluck.

Yum! These were great. I made them exactly as the recipe was written. The mixture seemed like it would be too moist to form a patty which would hold its shape, and I did have to handle the patties really delicately until they were cooked, but once they were cooked they were fine. I served them like regular burgers on a bun with mustard, mayo, ketchup, tomato and cheese. The patties were wonderfully moist and every bit as good as a meat patty in my opinion. Next I'll have to try them on my carnivore husband and fussy son.

These were easy and tasty, but a bit too heavy and rich, almost more like fudge than bars. Where I'm living, graham crackers can't be found, so I substituted chocolate cookies. The cookies had chocolate chips in them, and I think that made the base softer and wetter than it should have been. If I make this recipe again I'll use plain cookies, to balance out the strong sweet flavor of the chocolate peanut butter top layer.

This recipe is good as a base, and I like that it contains so many veggies and other good things, but it needed quite a few adjustments to make it tasty, hence three stars. The amount of water listed isn't enough to make it "soupy". I used about triple the water, and it still came out more like chili in consistancy. I also used more boullion, garlic and herbs than suggested to give it more flavor.

The best thing about this recipe was how easy it was. However, to make it tasty, and to make it serve two people a normal portion, I had to make a lot of changes. I used less than half the pasta (200g total) and less than half the cheese (100g total). I used about a cup of frozen mixed veg., which I heated in the microwave while the pasta was cooking. I omitted the oil from the pasta cooking process as it is unecessary and would have added more fat to a recipe already bursting with fat. I added about a quarter cup of milk because the mixture in the saucepan was too pasty. I seasoned with a herb-and- spice salt mix, and added pepper, but it still didn't have enough zip so I added a bit of parmesan cheese. Even after reducing the amounts, I still ended up with about 2.5 servings, enough for me and my husband and our toddler. The end result after the changes was delicious comfort food.

This turned out really hot, and I'm not usually a fan of very spicy foods, but in this case it was a fresh, short lived burn, which was cooled by the moist fish and yogurt. I'm trying to get more fish into our diet, and this is a great way to add variety to our menu because it really tastes different than typical fish recipes.

I followed the recipe exactly, except for using fresh spinach, and found this terribly bland. I think if I ever made it again I'd saute an onion and some garlic with the spinach, and add more seasoning.

This had a nice texture and was easy to make - even in a very humid Japanese summer there was no difficulty getting it to set. The first time I made it I used a large bar of milk chocolate and another of dark chocolate, but I found it too bland and sweet. For my second try I used all dark chocolate, of a higher quality than chocolate chips. I also reduced the butter slightly. I liked the second batch better. I still think the flavor needs a bit more 'oomph', maybe orange extract as suggested by another reviewer, or another flavour, would pep it up. A good basic recipe though.

This was tasty. I used cooking sake instead of cooking sherry. I didn't read enough reviews before making it, and I wish I had known to double the gravy. Actually I had the same problem as a previous reviewer, who wrote that the gravy all disappeared during the 15 minutes of simmering at the end. More oil leached from the patties, so I ended up with an oil slick with onions and some patches of gravy. Maybe cooking on a gas stove made a difference? Anyway next time I'll definitely double the gravy, and reduce the simmer at the end to maybe 5 minutes.

Delicious! Definitely hearty. Although it does take a while to make, a lot of it you don't have to pay close attention to (like boiling the potatoes) so it's pretty easy to cook. I made it for dinner, but I think because it is so solid it would be best for breakfast or brunch ( so you have lots of daylight hours to burn off all the calories!) Next time I might use a bit less cheese since I don't think it would alter the flavor much but would cut down on the fat/calories.

I found this salad a bit bland and soggy. Not terrible but not memorable. But it is very quick to make. This is something I'd make for my own lunch but wouldn't bring to a potluck. I cut the macaroni in half as advised by other reviewers. Today I'm eating some of the leftover salad for lunch, and I tried adding some dijon as suggested in a couple reviews - it really made the difference and added the zip this salad was lacking.

I made this exactly as written, except with light mayo. I found it much too sour with the cheddar, vinegar and lemon juice. I would decrease those ingredients, and increase the bacon a bit. Also would blanch broccoli for a nicer texture.

This didn't wow me. The maple flavour kind of got lost, and it just tasted sweet. I felt like it was a waste to have bought a bottle of real maple syrup to make this - another recipe I've tried from this site for grilled salmon, which calls for brown sugar, was better and more economical. My husband didn't finish his.

This was great, not exactly gourmet but sooo fast and easy, and very tasty too! I scaled the recipe down to four servings, but found that it didn't make very much - there wasn't a lot of filling for each burrito. I thought we'd have leftovers but my husband and I ate all four servings for dinner. I think next time I'll add a bit of cumin to give it a bit more zip. Thanks!

I thought this was quite good, but the texture wasn't especially to my liking. I think if I made it again I'd omit the cashews, and use canned chopped tomatoes to cut down on the prep time a bit. My husband really liked it though, and thinks the cashews should stay.

I followed the recipe exactly, and it was fast and easy. It was good right after I made it, but maybe slightly oily. But I didn't get around to eating it for over an hour, and by then the oiliness was gone and it was perfect. Definitely one to make ahead. I'm looking forward to having it for lunch tomorrow.

A perfect recipe: delicious and fast. Great way to serve fish. This one's going in my permanent collection.

Whether or not they're authentically Mexican, they're really tasty and easy to prepare. I marinated chicken breast overnight (due to a change in plans) and the fajitas tasted great the next day. Added a side of black beans to the suggested accompaniments and it made a fine meal.