Perfect taste but doesn't hold it's shape well enough to pipe onto cupcakes.

A lot of reviewers said was a tad dry, and I agree.

Yum! I made the "kid-friendly" modifications for my hubby: used onion powder and celery seed instead of fresh onions and celery. I also chopped the carrots into tiny pieces instead of dicing. I topped it with muenster cheese and ketchup, and served it on a whole wheat bun. I wasn't too hungry so I just prepared a burger for him. But while I was waiting for him to come down for dinner, I ended up eating half of his burger because it was so good. My meat loving husband finished the other half and I had to make another whole one for him. This was the first veggie burger my picky husband has ever ate, and he said he would eat it again.

It's a fun cake and a great conversation piece, but the taste isn't anything extraordinary. The only big downfall of this recipe is the butter & cream cheese mixture. I didn't think the butter was necessary, the cream cheese didn't add much flavorwise either, and it was difficult to spread on top of the yet unset pudding mixture. I'd make it again for a fun kid's party, but not when I'm going for taste.

Most commercially prepared BBQ sauces already have a lot of brown sugar or other kind of sweetener. I would have preferred this without the extra brown sugar because it made the chicken a bit too sweet.

I'm sorry to leave such a poor review when the recipe got so many raves. The taste, however, wasn't very good, and it looked extremely unappealing. After cooking in burgundy wine, the pork took on an unappetizing grayish purple color. The sauce turned a dark blackish purple when I added the brown gravy mix. The "purple" meat with "black sauce" reminded me of orc carnage from Lord of the Rings.

Delicious and moist cake! I ground the nuts that were going into the cake batter instead of leaving them chopped. I personally don't like chunks in my cake. I also did not mix in the coconut or nuts with the icing because I wanted it to be completely smooth, not lumpy. Toasted nuts just went around the edges for a decorative touch.

I was wary about trying this because of the shortening, but then I found organic, trans fat free palm oil shortening at Whole Foods. The texture is grainy, but because the "grains" melt at body heat, you can gently melt it smooth and cool it back to a hard state to get rid of the grains. It's an unfortunate extra step, I know, but I just can't stomach the thought of eating all that partially hydrogenated oil in regular shortening.

Easy, quick, and delicious! I'd recommend either using an English cucumber or scraping out the seeds of a regular cucumber.

Way too much sugar!

Easy, great flavor, and fairly sturdy. It didn't melt, but it wasn't the best for piping. When piped, the details didn't come out as sharply as buttercream. I had to add a package of whipped cream stabilizer to stiffen it up some more. However, this would work fine as is for regular icing. I also wouldn't let this sit out for hours because it still has cream cheese and cream, which can spoil if left out too long.

Looking at the recipe and posted pictures, I knew right off the bat that I was going to change the ingredients to make the filling more moist and creamy. Instead of boiling the veggies (I added a yukon gold potato), I sauteed them in butter until golden, seasoned with a small pinch of sea salt, fresh cracked pepper, and italian seasoning, and then added meat (had to use up rosemary turkey breast). Instead of broth and flour, I used a can of healthy request condensed cream of chicken soup with half a can of lowfat milk, cooked until boiling. I used the buttery flaky pie crust recipe and made just a top crust to cut some of the fat. I didn't measure the veggies or meat so I'm not sure if the soup & milk would make a perfect substitution if one were to follow the recipe. I just used 2 carrots, 3 celery stalks, 1 onion, 1 potato, and about 3 cups cubed turkey breast.

I know it looks like lamb in the pic, but it's actually chicken. The ingredient list was a bit intimidating, but it really wasn't too difficult to make. Next time, I'll serve this with brown rice.

While I appreciate the submitter's attempts to make the cream sauce lighter by using skim milk and thickening with flour, I don't think it achieved the same effect as the real stuff. Hubby couldn't eat more than a couple bites. I thought the sauce's taste and texture was a bit too floury. Light cream would probably have been better suited for this dish. It also needed fresh cracked pepper and minced garlic instead of garlic powder. I also only used half the butter.

I had to make several changes because 1) I don't like using white bread crumbs 2) the crumbs don't stick to a plain chicken breast 3) the cooking method caused the crumbs to brown more quickly than the chicken can cook and 4) the chicken was bland while the sauce was too strong and fatty. Here are my healthier changes: 1) season the chicken with salt & pepper, reserve 1/3 C chicken and brown the rest in a skillet 2) process 1/3 C chicken & egg white with a little milk until mayo-like. Coat chicken with this mixture before coating with crumbs. Sounds gross but I learned this from Michel Richard's cookbook, and you can't tell after it's cooked. Plus, crumbs adhere to this much better than eggwash or buttermilk, and its nearly fat free. 3) use homemade crumbs from whole wheat bread (medium sized for more crunchiness). No need to add butter to crumb mixture. 4) drizzle with EVOO and oven bake for 20 min 5) for sauce, use 1/4 C heavy cream instead of 3/4 C butter. This mellows the strong taste of the sauce while cutting out a lot of fat.

Great with changes. I used 3 pkgs cream cheese, 3 eggs, 2 tsp vanilla, and 3/4 c sour cream. The first time I made this, I did not add the sour cream, and the cheesecake part turned out very dense. The sour cream greatly improved the texture by making it lighter. I used an apple wedger to cut 3 medium granny smiths, and I cut each wedge into 3rds for a thinner slice. Like others, I microwaved the apples for 2.5 minutes to get rid of the excess moisture. To prevent water from seeping into the springform, I put the springform in a crockpot liner and tied the excess in a knot to make it fit the pan securely. Foil never seems to do a perfect job of keeping out the water for me. I also drizzled caramel topping just before serving. This won first place at my office dessert contest.

used whole wheat

I can see why this tops all recipes on this site. It's perfect as written.

Good, but I prefer Beth's Spicy Oatmeal Raisin cookies because it has all those spicy flavors. This one was a bit plainer. I followed other's advice about adding 1/4 to 1/2 extra flour (I added 1/3), and I'm glad I did. The texture was perfect with the added flour.

Great flavor. Served this with the Alaska Salmon Bake with Pecan Crunch Coating from this website. Used only 1/2 the butter though.