I'm rating this four stars rather than five as the amount of lemon pepper and lemon called for seems overbearing. I toned them both down considerably, and used fresh parsley rather than dried. I also was not fond of the cooking method, covering the fish with foil. I prefer my fish a nice, golden brown, so I baked it in a 400 degree oven, uncovered, till flaky (time depends on thickness of filets, and mine were done in 15 minutes), then broiled them just long enough to brown the top. Hubs and I really enjoyed this, but again, my recommendation would be to use only enough lemon pepper and lemon juice to suit you.

Hubby's remark at the dinner table was that this "needed something" and I agree. It needed the gorgonzola the recipe called for but I couldn't add because he doesn't like it. I didn't measure ingredients, just added to taste, and used chicken broth rather than vegetable. Three stars, average and kind of boring, the way I had to make it - and four stars had it been prepared the way the submitter intended with the gorgonzola.

I already liked spinach, so I didn't need to be convinced that it was good. But even I have to say that this recipe took plain and simple spinach to new and refreshing heights. The mild, sweet red pepper is a colorful and tasty addition and also seems to take away any bitterness spinach can sometimes have. I didn't measure ingredients, just eyeballed to taste, and didn't add any sugar at all. Simply delicious.

What a great way to dress up an ordinary boxed brownie mix. I've made something similar in the past, only I'd make a Chocolate Irish Cream Frosting and while I do think it's good, I have to say this frosting is better! Nice contrast between the light frosting and the dark chocolate brownie. It is a lovely frosting, buttery, fluffy and with just a hint of the Irish cream. I also like the idea of the sprinkling of toffee bits, for which I used crushed Heath bars instead. This is, overall, creative and delicious but the frosting, in particular, shines. I plan to remember this one and use it to frost a layer cake in the future!

Phoenician Gourmet, you have outdone yourself and this pie absolutely deserves to be titled after you! I have my favorite Key Lime Pie recipe that I have been using for years, and I don't mind saying this recipe will probably take its place. First of all, the crust -the ground, toasted almonds take it to way beyond the ordinary. And then there's the filling - SO extra creamy! The heavy cream was a beautiful addition not only in taste, but its addition makes for a more substantial pie than others, filling the pie plate nicely. The combination of the novel ingredients of almonds and cream make for one, extraordinarily good Key Lime Pie, and with the perfect degree of lime flavor! As the first reviewer of this recipe, I can only strongly encourage others to give it a try! I can't imagine you'd be sorry!

The filling is nice, the topping crumbles easily and I like the concept of these bars. But that's as far as it goes. If you think you'd like these cloyingly sweet bars that look and taste like yellow cake mix straight out of the box, be sure and cut them into small pieces - a little of these go a very long way.

Great cookie! I made these exactly as the recipe directs, opting out of the trend to process only half the oats as many reviewers appear to be doing. This is a substantial cookie, full of rustic texture, but still chewy. I used 1/4 cup ice cream scoop mounds, flattened them slightly, and baked them about 10 minutes. The only thing I'll change next time I make these is toast the pecans first, but this is no criticism of the recipe, which is perfect as is. Not only are these delicious (a great GUY cookie!) but they're beautiful too.

Looking over the recipe, I was sure that 1-1/2 cups of oil would be too much. I also thought 1 T. of cinnamon and 1-1/4 pounds of strawberries would be too much. Indeed, when I mixed up the batter I was sure my suspicions were true. The batter is very thick, and almost looks oily. I suspect it is the juices from the strawberries that provide the extra moisture the batter seemed to need. It all came together to produce a moist, beautiful bread, full of strawberry flavor, and just the right hint of cinnamon. What did NOT work was the size of the pans called for. When I looked at the batter in the bowl I just knew I would need bigger pans, and as it turned out the 8x4" pans I used were just right. I prepared this exactly as written and believe it needs no changes or tinkering. And the sprinkle of oatmeal on the top is a great finish!

With just slight variations, this recipe is much like "Black Magic Cake," which I found I prefer. It is not quite as dense or as fudgy as this one. This is a deep, dark chocolate cake, but it was almost TOO moist,TOO dense. Don't know what really accounts for the difference since the recipes are so similar, and maybe it's just a matter of personal preference, but while this was a very good cake, I'll stick with the other.

I made this as directed, egg yolk and all, and it is just a beautiful frosting! I, of course, had to adjust the measurements of the juices a bit to get the frosting to the perfect consistency (no recipe for frosting can be precise, so should not be criticized if more or less powdered sugar or liquid needs to be added). This is a light, fluffy, citrus frosting that was the perfect choice to frost Rainbow Citrus Cake, also from this site.

To date only nine people have reviewed this recipe over the course of 5-1/2 years and it's such a shame as this is one, awesome cake in so many ways! I hope this review (and my posted pics) will change that! It's very moist, with a large, fluffy, but light and tender crumb. It definitely is fun and pretty, and you can clearly taste the distinct flavor of each of the lime, lemon and orange layers, each as delicious as the next. Given the mixed reviews for the filling and frosting, however, I did not use those particular recipes though I did prepare it with a lemon filling and an orange buttercream - specifically, "Lemon Cream," and "Golden Orange Frosting" - both great recipes as well and both complemented the cake nicely. This is much more labor intensive and time consuming than your average layer cake, but so worth the effort! This was a home run, not just for hubs and I, but with his staff as well. This cake will do any baker proud!

The title of this is very misleading in that it is a lemon filling, or lemon curd, not a frosting. Having said that, this has a more mellow lemon flavor than other, similar recipes, but is also much richer, which I liked since I used it as as the filling for the three layer Rainbow Citrus Cake, also from this site. In hindsight I'd add two or three teaspoons of lemon zest for more tartness and flavor, but it really was fine as is.

This is a classic recipe for pound cake but this is the first time I've made it with cake flour rather than all purpose. I've decided either can be used with perfect results. Moist, dense, buttery and delicious, just as a good pound cake should be - so long as you cream the butter and sugar well, don't overmix once the flour mixture is added, and don't overbake! I skipped the pecans and threw in maybe 1-1/2 cups of blueberries. To finish, I topped the cake with a glaze of powdered sugar and lemon juice. I used a specialty Bundt cake pan and between it and the polka dots of blueberries it made for a beautiful presentation!

Nice, basic recipe for the humble but delicious Minestrone, with plenty of wiggle room for your own creativity or to use whatever vegetables are to your liking or what you have on hand. I made my own beef broth and along with the sausage I included the beef from the meaty bones I used. Added celery, onions and mushrooms with the carrots, along with some Tuscan seasoning. I used cannelini beans since I prefer them, and at the end threw in ditalini pasta (about 1 c. uncooked) which I had cooked ahead of time so the pasta wouldn't absorb too much of the broth. Instead of the canned tomatoes I used tomatoes I had put up from my garden. There really is no right or wrong when making Italian soups like this, and the fun thing about it is that it never turns out exactly the same way twice! Sometimes I like to add a glug of red wine, or maybe rice, or various shapes of soup pasta. I did use fresh spinach this time, but Swiss Chard or escarole are nice too! To truly be authentic, sprinkle each serving with good, freshly grated Parmesan or Romano cheese!

Thick, rich, smooth, delicious, and perfect to fill the chocolate cake I wanted it for. I'm just not sure, for this purpose anyway, that I'm all that crazy about the flecks of vanilla bean that in my opinion detract from it's appearance - fine for ice cream, not for pastry cream. Next time I'll just use vanilla extract for a perfect "custard" colored custard.

Fresh-squeezed lemonade is pretty simple - lemon juice, sugar, water. It was the proportions I was looking for and while this was just right for me it can be easily adjusted to suit individual tastes. My electric juicer made quick work of this!

While these do taste very good, I won't be using this recipe again. The vanilla wafer "crust" doesn't form a crust, but an additional layer that basically turns soft and sticky. There is no real substance, then, to make these firm and able to keep their shape when handled. Also, I had lined my pan with foil in order to make cutting these easier - the foil stuck to the bars, making it all but impossible to remove. I can only imagine that had I not lined the pan, they would merely have stuck to the pan and would have been even a bigger pain.

A good, basic recipe to embellish on to suit individual tastes. I used boneless, country-style ribs and, because I prefer my cabbage fresh and hubs prefers his as sauerkraut, a combination of both. Well, actually, to suit MY tastes I admit there was more fresh cabbage (Savoy, which has a milder flavor) and a lesser amount of sauerkraut. Because the slow cooker doesn't, I browned the ribs first, then set them on top the cabbage and kraut to which I added minced garlic, chopped onion and a small amount of melted butter. I omitted the caraway seed. I deglazed the pan I browned the ribs in, then poured some of that rich liquid over the ribs. This was a nice meal, which I served with boiled new potatoes. Once again, however, this proved that there are limited instances where a slow cooker does a better job than conventional cooking methods.

I loved the cooking method - but because I scaled this down to two servings these only required five minutes in the microwave. So much easier than cooking on the stove. I skewered these with red, yellow and green peppers, marinating all. Unfortunately, while the cooking method was fantastic and this really was good, the whole marinade thing is kind of a waste of time. Even though I added extra seasonings and fresh rosemary, one wouldn't even know there was anything but plain potatoes. As for the mayonnnaise, it didn't add anything to the flavor and only created an unbecoming "deposit." I'll make these again, for method, but will probably only rub the potatoes with a little olive oil, garlic powder and salt and pepper.

I was introduced to these salt potatoes a couple of years ago while visiting friends in upstate New York. I learned they were a big deal to people there, and I was eager to try the bag/kit of salt potatoes she picked up. The concept, she explained, was that the potatoes were boiled in copious amounts of salt that somehow made them flavorful and special. They were good, I thought, but tasted just like regular ol' boiled potatoes to me. In fact, they needed...salt! When I came across this recipe, I just had to try them again myself at home. And once again I found them good, but tasting no different than regular ol' boiled potatoes - that needed...salt!