Excellent. I didn't have the poppy seeds, but didn't miss them either. Subtle but noticeable flavor of the onion and dill. I don't care for a lot of sugar in bread so I only used 2 teaspoons, along with 2 tablespoons of fresh dill. Nice, crackly crust and I also appreciated the "non-fluffy," non-WonderBread texture of the bread, which may have simply been because I significantly reduced the amount of sugar. I don't usually use dried onions, but this bread is a good reason to make sure I have them around!

Simply delicious, a real treat! I winged it a little on both the cooking method and ingredients but not so much that it significantly changed the recipe. For instance, I added more paprika and garlic, added a little flour to thicken, and used chicken broth for the water, nearly double the amount called for. I added some mixed, chopped bell peppers and fresh sliced mushrooms which proved to be a flavorful plus. Rather than simmering this on the stove I transferred it to the oven and cooked it at 325 degrees for 2 hours. The wonderful aroma while this was cooking was such a tease, but the result was well worth the wait. The meat was fork tender and the sauce richly flavored. I served this over buttered egg noodles with a dollop of sour cream and sprinkle of fresh minced parsley. Even after supper hubs was still raving about it! A definite "make again" dish.

Hubs and I both enjoyed these a lot! The pimiento is a nice addition, but I couldn't bring myself to add the peanuts, which just didn't sound appealing. Rather than steaming the beans I nuked them while I had the butter/soy mixture on the stove. I didn't bother refrigerating it overnight and I don't see how doing that would have necessarily been an improvement. Very pretty and nicely flavored.

This certainly isn't the prettiest pie/dessert I've ever made (three stars for that) but what it lacks in presentation is more than made up for in taste. Hubby, especially, loved this, but we both thought the coffee flavor was a little strong. Would prefer this with less or even without it altogether. This is a light dessert, which might explain why we both went back for seconds. Or maybe it's just really good! I left the nuts out for hubs' sake and actually I think I liked it better that way anyway. It would seem a shame to destroy that light as a feather, melt in your mouth texture with little crunchy interruptions. The biggest criticism I have for this is that it's difficult to get out of the pan neatly, in spite of greasing the pan. I don't know what the solution to that would be, if there even is one, but it sure made a difference in terms of how it looks on the plate when served. But the fact that this "angel" pie really does taste like manna from heaven kind of makes you let its imperfect presentation slide.

This recipe's claim to fame is that by cooking the apples before baking you totally eliminate the guesswork on the baking time to ensure the apples are cooked through, and that's a real plus! Since I don't care for either ginger or nutmeg in my apple pies I left both out and increased the cinnamon to 1-1/2 teaspoons. I also dotted the apple mixture with butter before baking and brushed on an egg wash of an egg yolk mixed with 1 T. water. This baked perfectly and was nicely flavored, however, since the apples are essentially cooked twice I would either reduce the initial stovetop cooking time or the oven baking time and reduce the flour to 2 tablespoons for a little juicier pie.

Since I wasn't sure of how the orange idea would go over with us, I opted out of the orange zest and I think this was perfect without it. The orange juice caramelizes quickly, so watch carefully as it reduces! The citrus flavor is a great match for the asparagus and the glaze is beautiful drizzled over the asparagus and on the serving plate. Unique and refreshingly different contrast of flavors.

Despite its fancy name leading you to think you're in for something exceptional, this is still nothing more than cooked chicken with some cooked mushrooms and onions with melted cheese on top. While it was acceptable, I'd call this just average and certainly not a memorable palate pleaser. In addition to its being a rather basic chicken recipe with not much flavor or complexity, I believe that if cooked as directed you'd end up with some TOUGH, basic chicken. Once browned, the chicken needs no more than 20 minutes of additional time in the oven, and that's UNcovered. This chicken is so plain and nondescript that at least you won't offend anyone's tastebuds. I substituted shallots for the onion and added fresh garlic, but neither was enough to wake this up.

As far as I'm concerned, just about everything is wrong with these bars. Too sweet. Too gushy. Too brown sugary. Just a soft, sloppy, sweet glob of sugar butter. I'm afraid these made their way into the trash, because just as there's too many good books out there to waste your time reading a bad one, there's just too many good sweet treats out there to waste your time eating one that's not.

Basically this is a wonderful, old-fashioned pudding recipe that's been around for decades. In this recipe an extra teaspoon of vanilla is used. However, the cooking method here is asking for trouble - like cooked bits of eggs to be specific! (If that happens you might still be able to salvage it by sieving it) Do NOT stir the egg yolks into the hot mixture! Rather, stir about a half cup of the hot mixture into the yolks to temper them, then return the egg mixture to the saucepan to finish cooking. Finally, whether you leave this in one serving bowl or pour into individual serving dishes, cover with plastic wrap directly on the surface to prevent a skin from forming. Note: For a vanilla variation eliminate the chocolate and reduce the sugar to 3/4 cup.

Unlike some of the other pumpkin bar recipes on this site, especially the one that seems to be the most popular, this recipe requires no changes to make it right. This review then, is based on the recipe exactly as written and I found it perfect. Actually, I noticed a lot of the changes made on the higher rated bar are those that are already a part of this recipe! I did make my own frosting, as I wanted to use the entire package of cream cheese, although I'm sure the frosting included here is good too. These are moist, but not soggy. Evenly and pleasantly spiced, enough to be noticeable but not so much to mask the pumpkin flavor. I personally would prefer these with a handful of raisins and nuts addeds, but that's just an easily remedied personal preference. This recipe is perfect as it stands. So save yourself the trouble of reading through hundreds of reviews describing changes that were made in other pumpkin bar recipes to ultimately come up with this recipe.

A decent, but not outstanding, banana bread. Its best feature, in my view, is that it takes care of an abundance of over-ripe bananas in one fell swoop. (Plan on five good sized bananas) It certainly was moist and dense, but maybe too much so. I'm wondering if the addition of a little more leavening might improve the tight texture and give it more of a crumb. Also, with this large amount of banana, which in itself is sweet, the amount of sugar could easily be reduced by about 1/4 cup or so. I added a teaspoon of vanilla, a half cup of chopped pecans, and baked in a Bundt pan for about 50 minutes. I'm glad to have used all my over-ripe bananas with just one recipe, but this still won't take the place of my favorite banana bread recipe.

I wish I would have scaled this down to a smaller yield because I know this will not get eaten. First, the description indicates the anchovy paste isn't noticeable. Trust me, a tablespoon of anchovy paste in a cup of dressing is noticeable! In my opinion a teaspoon, maximum, would be better. Second, with only green onion, parsley and chives, the dressing lacks the complexity and depth that the addition of other herbs would provide - adding dill and basil would really round the herb flavor out. Third, between the lemon juice, parsley and anchovy paste there is a hint of bitterness that a touch of honey or sugar would rectify. Finally, creme fraiche is a several hour process to make and purchasing it is not only expensive but it's not always readily available. I don't think using creme fraiche necessarily makes this dressing any better than just substituting sour cream or sour cream and a little buttermilk. Overall, the anchovy taste SHOULD not be noticeable and I missed the creamy herbiness a good Green Goddess Dressing should have.

I've been a Wisconsinite most of my life (am originally from Minnesota) and while I don't proclaim to be a Beer Cheese Soup expert I do know what I like and I do know what tastes good. And this is some good soup! Given some of the reviews I had extra flour on hand in case it was too thin, and Velveeta in case it wasn't creamy enough. This needed neither. I wasn't crazy about the cooking method which I believe wasn't as good as it could have been. I didn't like the idea of boiling the vegetables rather than sweating them, and two different mixtures, a "beer mixture" and a "cheese mixture" was totally unnecessary. I sweated the vegetables in the butter for about 10 minutes, added the flour, then cooked that another couple of minutes. Stirred the half and half in gradually, added the beer, chicken broth, mustards and Worcestershire sauce, brought it to a boil and simmered for about 10 minutes, stirring fairly constantly, until creamy and thickened. I removed it from the heat, then stirred in the cheese a little at a time until combined. I garnished each serving with crisp, crumbled bacon which only gave it an extra flavor punch (I swear bacon makes EVERYTHING taste better!). This is creamy, silky smooth, not too cheesy but cheesy enough, and very pleasantly flavored. Sometimes cheese soups (especially in restaurants) can be gloppy and pasty but this was refreshingly light by comparison. So while the cooking method needed work this still is a solid four star recipe.

The four star rating is only because this is boldly orange flavored, a bit too much for my liking. For those that might appeal to, then this is definitely a five star cake. Given the ratio of sugar, butter and flour, I doubled the number of eggs which resulted in an incredibly moist cake. Obviously the orange syrup, which soaked into the cake, played a big part in that as well! I thought dried cherries would be a nice complement so I used those instead of the raisins. While the walnuts and raisins (or in my case cherries) are certainly a good fit for this cake, this is one occasion, probably because this cake is SO full of flavor, that I'd prefer this cake without either. Were I to make this again I would also cut the amount of orange zest in half for a more subtle orange flavor. I made this in mini Bundtlette cake pans for individual cakes.

Since sizes and amounts of vegetables will vary, the submitter and her recipe cannot be faulted for "too much lemon" or "too much spice" since it's impossible to make the measurements a "one size fits all." That said, I grabbed what was in my fridge, zucchini, yellow squash, cherry tomatoes, baby eggplant, bell peppers, sweet onion and mushrooms, and used the directed seasonings to taste. While the seasonings were quite tasty and a good mix, I did not care for the texture of the roasted vegetables, and I only had them in the oven 35 minutes. I think tender vegetables like this require far less cooking time. While some might call the texture creamy, I would call it mushy. Either I just don't care for roasted vegetables or the cooking time is way off.

Since microwave ovens vary in wattage, the directed cooking time is not necessarily accurate. Saving a few minutes by not having to put a kettle of water on the stove was not worth the guesswork of knowing when the corn was done. I didn't find this method any easier and, frankly, I still prefer cooking the corn for a few minutes in boiling water with a little sugar added.

Unfortunately the strawberry flavor was not really as apparent as I had expected. This definitely is more a banana muffin. A very good, very flavorful banana muffin. I followed the recipe as written only omitting the nutmeg as I'm not a fan. The subtle hint of cinnamon rounded out the flavors and the vegetable oil guaranteed moistness. The chopped walnuts provided interest, texture and crunch. I baked this recipe as muffins, 375 degrees, about 18-20 minutes. When cooled I drizzled then with chocolate ganache I had leftover and I'm telling you, it was decadent and wonderful - just perfect for these perfect muffins.

Just average as written, but a good start to make it your own. Novice cooks will appreciate cooking instructions for the eggs and potatoes, although even that is done differently from cook to cook. I didn't care for the idea of mincing the celery or mashing the eggs - it seemed to me this would make it more like potato salad PASTE. I wanted more texture so I chopped everything, and cut the potatoes into bite-size chunks. I added red, orange, yellow and green bell peppers for extra flavor, color and crunch, as well as green onion. I love the bacon and Dijon mustard, but I don't care for straight mayonnaise in salads like this so I cut it, half and half, with sour cream. Finally, rather than seasoning with just salt and pepper, I used Jane's Krazy Mixed Up Salt and lemon pepper. Again, a nice foundation but this recipe really needs some embellishment to personal taste. With my additions and changes I ended up with some great potato salad.

This four star rating is more for the relish, which was particularly good. The fish, however, not so good. Hubs, the grill master, believes it was the marinading that took away from how good this COULD have been. Once put on the grill, the olive oil just flowed out of the meat, preventing it from browning nicely. He said the filets should be dry, then rubbed lightly with olive oil just before grilling on a hot grill, which would then also require less than the directed time - and they also need a good squeeze of lemon. The relish, on the other hand, was just delicious. Great fresh flavor and colors, but I think it could be put to better use with something other than this fish. I served this with a seasoned couscous, which we've finally concluded we don't like. I should have made the rice pilaf I had originally planned on.

A good but basic recipe for cooking green beans. More what I'd expect to find in a reference cookbook. Reliable, "can't go wrong" recipe, more about method than style or flair.