This gorgeous rice side dish is more colorful than flavorful but I'm not complaining - that's exactly what I had in mind. I was after a rice that was subtle and took a back seat to my more robustly flavored meat dish, but didn't want just some boring white rice plopped on the plate. I didn't use the oregano, since the meat I prepared was already seasoned with herbs. I like the subtle flavor of Penzey's Fox Point Seasoning, which was just perfect here. I did modify the cooking method in that I sauteed a mix of red, green, yellow and orange peppers in some olive oil, added garlic, then tossed the mix with the rice which I had cooked with a little butter added to the broth . I just couldn't see boiling the peppers, which is why I could only give this four stars. While this was delicately flavored, it doesn't mean it was bland or flavorless, and certainly you could play around with any seasonings you like. The presentation was both colorful and beautiful. Loved this, mainly for the way it made a statement on the plate. Move aside, boring white rice!

Spinach, garbanzo beans, garlic, olive oil - all flavors I grew up up with and love. Cumin is relatively new to me, but I love it too. I thought I'd have a winner here with this recipe, but I've learned that just because you love a variety of flavors doesn't mean they all belong together. For me, this was just perfect and excellent until the addition of the cumin, which just didn't seem to work well with the spinach. I found the cumin and spinach an "off" combination. I used fresh baby spinach so I didn't have any problem with the dryness other reviewers noted, but I can easily see where this would be an issue with frozen spinach. Oh, I know I'll make this again, because dishes like this are so familiar and just the way I grew up learning to eat and to cook - but I'll reserve the cumin for another time, in a different dish.

Many of the four or five star ratings for this recipe are only after the reviewer made significant changes. A perfect recipe should be spot on accurate and not need doctoring with amounts of ingredients, the ingredients themselves, pan sizes or baking times. While I agree with a lot of the changes made, they are no longer reviewing THIS recipe. As this recipe stands it is, first, too short on filling for this size pan. Most lemon bar recipes, however, do call for a two egg filling for an 8x8 pan, or a four egg filling for a 9x13 pan. This recipe also calls for powdered sugar in the filling, which I've never seen. I don't think it would be enough given the amount of lemon juice called for. So as written, I believe this recipe has some problems and only merits three stars. I made this in a 9x9 pan, although an 11x7 is fine too. I made the crust as written but made a couple of changes on the filling. I made 1-1/2 times the filling recipe and used regular, granulated sugar instead of the confectioners' sugar called for. I baked the crust 15 minutes at 350 degrees, and then another 15-20 minutes once the filling was added. The tartness and sweetness were just right and there was a better balance of crust to filling. I did observe, however, that I much prefer lemon bar recipes that call for a little flour in the filling as opposed to baking powder. All and all, a nice altered version of this recipe, but I'd much prefer a recipe that required no revision.

I needed just a basic oatmeal cookie so I didn't include the raisins or nuts, and just added the egg to the creamed butter and sugar. To tell you the truth, I was initially unimpressed with and concerned about the dough as it seemed dry and it was kind of difficult to incorporate the oatmeal thoroughly. However... these are probably one of the best oatmeal cookies I've ever tried. First of all, they bake up beautifully, and you'd be proud to put them on your serving plate. I mean, they have a bakery look about them. Secondly, and most important, they're just darn good! Crispy on the edges, soft and chewy on the inside, pleasantly sweet with just a hint of cinnamon. Excellent.

As the first reviewer of this recipe, I feel bad to give it such a mediocre review. The frosting is awesome good, a definite 5 stars once you toy with it, as 2 teaspoons of lemon juice was not nearly enough liquid and I had to add a fair amount of milk. Once I got it the consistency it should be it was fluffy, creamy, and delicately lemon. The bars themselves are pretty and very moist but...I think calling this "spice" cake is misleading as this has a VERY bold molasses flavor which hubs and I weren't fond of, not what I was expecting at all. The bars look beautiful and the frosting ultimately was fabulous, but you have to really, really like molasses to like these "spice" cake bars. (Hubs said it was "like sucking molasses right out of the bottle")

This torte reminds me of so many like this that were wildly popular during the '70s. The formula was always the same - melt marshmallows (add milk chocolate bars for chocolate version), fold in whipped cream, then fold in or add desired flavorings or fruit - canned pineapple, blueberries - and some even blended in a package of cream cheese. We all just used a 9x13 baking dish - not too many of us had springform pans back then! I made half of this recipe in a 7" springform pan and, while it looked pretty, it might just be easier to cut and serve from an 8x8" square Pyrex dish (or 9x13" for full recipe). Because it's in large part whipped cream this is a very light dessert, perfect when you don't want something dense, rich, gooey or overly sweet. Please note that this is pretty much foolproof too, unless you do what I remember a novice baker friend of mine did soooo many years ago. She wondered why hers flopped since she used my recipe - come to find out she didn't let the marshmallow mixture cool enough before adding in her whipped cream! Easy to make, always popular and always delicious.

Nice change from the usual dry or canned soup mix recipes! I used homemade tomato sauce I had put up from my garden, as well as a glug of red wine (Sangiovese), some minced garlic, fresh parsley and fresh oregano. The sauce was thinner than I would have liked after cooking, but rather than thickening it with flour I just transferred it to a saucepan and reduced it on the stovetop. The meat was tender and well-flavored and the reduced sauce was perfect tossed with pasta and grated Parmesan cheese.

Oh, what a wonderful dinner we had tonight, this chicken being the star of the show. I'm sure it woud probably be even better with the bone-in chicken breasts called for but I used the boneless chicken breasts I had on hand, altering the roasting time to 400 degrees, 20-25 minutes. I added minced garlic to the mix and drizzled the leftover butter over the chicken but made no other changes. The aroma as this was baking was so wonderful and just a forecast of what was to come. This was just delicious - I thought the amount of oregano would be overkill, but it wasn't, and the paprika contributed the beautiful, rich color I knew it would. If you do substitute boneless chicken breasts, 20-25 minutes at 400 degrees is perfect - the chicken was very moist and tender. This couldn't be easier, quicker or more delicious. I served this with pasta with garlic and olive oil and "Sauteed Swiss Chard with Parmesan Cheese," also from this site. Mmmmm, I wish you could smell my kitchen!

For those of you looking for the perfect side dish to complete your Italian dinner, look no further. I grew up with this stuff, love it, and was interested to try this variation of what I'm used to - the addition of white wine and lemon (the Parmesan being optional). I've always prepared this for the most part just as this submitter directs, occasionally adding bacon, and omitting the olive oil, which I did this time. There's really no need to measure anything, just pop on some Dean Martin or Andrea Bocelli , have a glass of wine, and cook to your heart's content. This was delicious, just as Swiss Chard always is as far as I'm concerned....and I did love the addition of the white wine and lemon!

Hubs and I prefer just a regular ol' cup of "joe" with cream, but occasionally we'll treat ourselves to a specialty coffee when we're out. I recently bought some coffee I wasn't crazy about so I thought it might be fun and interesting to try to make good use of it by disguising it with this recipe. I brewed it with brown sugar and we both added cream. It was pretty good! Since I drink my coffee with no sugar it was a little sweet for me but fine for hubs, and we both enjoyed the hint of cinnamon. This won't replace our basic coffee but it sure will help rescue a pound of coffee I don't care for. The aroma when it's brewing is wonderful too, something you won't achieve by just stirring in cinnamon and sugar once it's brewed!

I was really enthused about trying this because with all these great ingredients I thought I'd end up with something exceptional. Truthfully?... It wasn't until after I had finished the steak, which hubs grilled, that I remembered I had marinaded it! In other words, it's not that the marinade tastes bad, I just couldn't taste it at all!

Prepared this exactly as written using Granny Smith and Fuji apples and for our tastes it was just right. No changes necessary. Nicely sweet and cinnamony with a substantial and hearty oat topping. Very good!

Too sweet, too greasy and not as thick as I would have liked, even after chilling the dough. A real disappointment.

As you mix these up you'll wonder how the dough will ever hold together. It's like lots of "stuff" with a little bit of cookie dough. Skeptical as I was, I plodded on, and was rewarded with a real treat. I used a mixed berry blend for the dried cranberries, only because it's what I had on hand. I used a premium white chocolate which I believe makes an incredible difference, as does toasting the pecans (350 degrees, about 5 minutes - really worth this extra step). Beautiful, colorful, buttery rich and delicious cookie, loaded with chunks of creamy white chocolate, red berries (whatever kind you decide to use) and the toasted pecans. Baker's, you've come up with another good one!

If you were the sort of person who didn't share certain recipes with family and friends (thankfully I don't know anyone like that!) I could see this as one of those recipes - the point being, this is just a perfect recipe which turns out perfect cookies. I can't imagine serving these to anyone who bakes without them asking for the recipe. Loved its simplicity, with no added spices - just pure oat-y, fruity, nutty flavor. I made no changes other than substituting a dried berry mix for the raisins. I used a medium cookie scoop and flattened them just slightly. These are no wimpy cookies! They're substantial, hearty, soft and chewy gems that turn out looking like they came from your neighborhood bakery. Add cinnamon or other spices if you like, but for me these are perfect just as is.

I'm happy to be the first reviewer of this recipe and say, great cookie Kevin Ryan! Nicely written recipe with a simple list of ingredients and easy to follow instructions. Better yet, with your onesy-twosy list of ingredients idea you've come up with a really nice, classic peanut butter cookie. I also loved the additional boost of peanut flavor and texture with the addition of the peanuts. These baked up real pretty too!

This recipe is one of those happy surprises - even though you think it's going to be good or you wouldn't have made it in the first place, it actually exceeds your expectations. These are pretty little cookies, chewy and soft both. Buttery good, not too sweet, and nicely spiced with just the perfect amount of cinnamon. But it is the maple syrup (I used Grade B for boldest flavor) and the maple sugar that truly make this an exceptional cookie. The dough, too, is beautiful and cooperative - it's easy to work with and does just want you want it to. Other than substituting butter for the margarine I followed the recipe as written and found it produced a perfect cookie. Hubs, who typically prefers very rich desserts, loved these. He also never rates any recipe five stars - but he did with these. I love it when we both agree!

While I noticed that a good number of reviewers chose to chop the apples in this recipe, and while I'm sure that would be good as well, I kind of had a hunch that just as with similar recipes made with zucchini or carrots, shredding the apple would contribute to the cupcake/muffin's (they're both so similar these days!) texture. I'm so glad I followed the recipe exactly as written! Whether you call it a cupcake or a muffin, this is a nice little treat - most important, what we always look for first, they're moist. But they also have their own, unique little flavor going on, not quite banana but not quite apple, with a hint of spice. I'm also glad I preferred to keep it on the "bare naked" side, even though I was tempted to frost or glaze these. I merely topped them with some demerara sugar (aka sugar in the raw) which gave them a sparkly crunch. Growing up in Milwaukee, where the submitter says this recipe originates, I can see how these would have been a part of the great, ethnic cooking and baking traditions we have here. Very nice recipe - (love the shredded, not chopped, apples!)

This made a beautiful, lush, fluffy, silky batter and that was the tip-off to what I was in for with the actual cake. It's compact and dense, just as it should be, but it's also moist, which isn't always a guarantee with other pound cake recipes. I used the batter for cupcakes, and frosted them with "Special Buttercream Frosting," also from this site. I made the batter exactly as written and I liked the addition of the lemon extract. This is such a good, basic, pound cake recipe, however, that it would be fun to experiment with any number of flavorings. Whether you use this batter for cupcakes, a loaf cake, Bundt, or for a carved, layer or wedding cake, this is a perfect recipe to choose!

I've tried any number of similar buttercream recipes from this site and most have been very good - after all, with minor variations they're pretty much the same. This recipe, however, sets itself apart from most others. First, it's reliable - the frosting comes out exactly as it's supposed to following the recipe just as written, so you can feel confident that very little, if any, tweaking is going to be required. Second, I like the addition of the salt, which noticeably heightens this frosting's flavor, as well as the heavy cream, which contributes a fresh, dairy taste, important when you're using shortening and imitation vanilla. It spreads or pipes beautifully, LOOKS beautiful, and the bonus is that it tastes good too. No wonder this frosting is such a hit on this site! I used this to frost cupcakes made from the "Butter Pound Cake," recipe, also from this site. It was like they were made for each other!