This is a pretty cake and I loved the topping and filling. The cake itself is moist enough but I unfortunately have to agree with reviewer "squishy" that its kind of "blah," falling short in flavor. The topping and filling really hold this one up! I would definitely use the filling and topping again to recreate this cake, but would also definitely use a recipe I liked better for the batter.

Sandy, I don't know how you came up with this combination of ingredients but you sure have a winner here! Anything I could say to praise these chops would be understated and inadequate. Hubs is the unrivaled grill MASTER, and that certainly helped. And we used thick Porterhouse chops that couldn't have been more tender or juicy. But this rub/marinade took them over the top! Hubs is pretty darn stubborn when it comes to grilling and generally prefers no marinades. However, tonight he said, "Now THIS I like!" I left out the cayenne, used fresh, minced garlic rather than the dried, but otherwise followed the recipe as written. Glad I did, because it was perfect just as is! These are distinctly flavored, but not overbearing - just enough seasoning and spice to enhance the flavor of the meat, which is as it should be. I can see how this seasoning blend would be delicious too, on chicken and fish. Loved this!

Mindful of hubs' sensitive innards, I left out the cayenne but this sure wasn't short on flavor! I added salt, used less cilantro (we're just beginning to like this stuff and didn't want to push it!) and more fresh, red-ripe tomatoes and simmered it a little longer than directed to really meld and bring out the flavors in that wonderful sauce. Just delicious!

Oh, yeah babe, this is some seriously good stuff! It's not often the "side" turns out to be one of the stars of the show! Uniquely different rice dish with a wonderful blend of flavors. For added texture and even more flavor I added some chopped red, yellow and orange bell peppers and sauteed them with the onion, garlic and jalapeno. Beautiful, delicious and memorable, and that's saying a lot for "just" rice!

This blew me away! Never had such good salsa verde and who would have thought it would come from my own kitchen, using tomatillos, peppers and oregano fresh from my own garden? I added a little more of the peppers (I used jalapeno) and a little less water, then simmered until it was not only tender, but the consistency I wanted. It was just a tad hot for me, as I included the seeds and membranes of the peppers, but after the first few bites my tongue and throat got used to it! I'm sure others would find it to have just the right heat. Excellent! (And all gone...)

There is just no way one could say they made this recipe "exactly" and have it turn out. (Assuming you're using the Bundt cake pan called for in the recipe) Any cake mix bundt recipe needs to bake between 50-60 minutes, not 25 minutes as written. This discrepancy makes this recipe fatally flawed right from the start, in my opinion. Experienced cooks will know better, but if a beginner cook baked this and thought it would be done in 25 minutes, they'd wonder what they did wrong. Having said that, the orange flavor was nice, particularly since I added a teaspoon of orange extract to the batter (would have used 1 T. of grated oranze zest if I had it), and used orange juice in the batter as well, rather than the water called for. As for the syrup, in hindsight I'd use only half this recipe. Yes, this definitely is a moist cake, but it really is TOO moist - soggy, in fact, in places where the cake absorbed the syrup more than others. I cannot recommend this recipe as written. However, if you adjust the baking time to 50-60 minutes (mine took 55) and make the changes I made to use orange juice instead of water, add a teaspoon of orange extract or a tablespoon of grated orange zest and reduce the syrup by half this would be a four star, cake mix cake.

Not my favorite. Too much confectioners' sugar, not enough cream cheese, and an unnecessary addition of salt.

Sometimes you win with untested recipes, sometimes you lose. Let's just say I didn't win on this one. As the first reviewer of this recipe, I had no warnings or tips to go by, yet I think I should have known this would flop. With pudding, yogurt and then a whole can of coconut milk, I think I should have recognized that it was all just too much for one little ol' cake mix to support! The result was heavy and dense, almost wet, with no crumb to speak of and barely resembled cake. Perhaps this is what the submitter intended? As for the frosting, I didn't even try it. I knew a mere cup of confectioners' sugar for one package of cream cheese just wasn't going to work. I opted to use another cream cheese frosting recipe but it didn't matter as the entire cake, with all its many ingredients, was tossed.

This is a real winner - I hit the jackpot on this one! So glad I tried these and, as this recipe's first reviewer, I hope I can tempt others to try it too! I knew from the get-go that with its ingredients of butter, oil, powdered sugar and cream of tartar that this was going to be a light, buttery, sandy textured cookie. I made them exactly as the recipe directed, using the vanilla instead of the lemon variation the submitter suggested, and sprinkled them with different colors of decorator sugars. The resulting cookies delivered exactly what I expected. Not quite a sugar cookie, not quite a butter cookie, and certainly not a pecan sandie, but this cookie has all these elements. Rich, light and homemade buttery good. The dough even tasted good which was a good tip-off. A great recipe that made for great cookies!

I have very mixed feelings on this. Season the chicken and find a way to contain the cheese mixture and you've got a full flavor, five star dish! However, as written the chicken is bland and flat, a blank canvas for seasoning of SOME kind. I used Penzey's Chicago Seasoning. The cheese mixture is richly flavorful, really delicious - I used garlic and herb flavored Boursin, omitted the garlic, and used multi colored bell peppers rather than just the red. I used no salt! The bacon was a snap to wrap around the chicken after microwaving it just briefly. I finished the chicken off under the broiler just to brown the bacon a little further, but unfortunately, as others experienced, much of that wonderful cheese mixture had oozed out. I'm not sure how this could be avoided, but it really detracts from the dish. As long as the cheese is going to ooze out anyway, this might just be better used as a sauce - saute the onions and peppers first, add the cheese and heat until melted. I'd give this dish five stars for its concept and for the combination of flavors, but three stars for lack of seasoning and faulty execution in the method. But even with its flaws hubs and I enjoyed this!

This was pleasant and subtle - I'd call it a nice, basic "recipe" for beginner cooks. Still, it is only rice, cooked in broth rather than water, with onions added. I would strongly suggest against the full amount of pepper called for and simply add it to taste. Great to serve as support for a stronger main dish, where you wouldn't want flavors to compete.

This is a thick, glossy, fudge-like frosting, perfect, I agree, for brownies, though I used it to frost My Mom's Chocolate Cake, also from this site. I prepared this exactly as written and found both the ingredients and the directions to be spot on. Hubs called this frosting a cross between a truffle and fudge. I just call it darn good!

Unlike the reviewer who described this as light and airy, I agree with Sumchelle that this is a dense cake, rich and moist, but still tender - and definitely not "fluffy." Deep, dark chocolate, stick to your fork delicious! I did use the shortening as called for, and freshly brewed hot coffee rather than the water. So many frostings would work well with this, but I chose Brownie Frosting, also from this site. This satisfies even the most serious chocolate craving!

This is a pretty decent and authentic Pepper Steak recipe, five stars with some modifications. First of all, I used sirloin steak which I sliced very thinly against the grain while it was still semi frozen. While round steak is okay too, sirloin is more tender and requires far less cooking time. I browned it briefly in sesame oil, gave it several shots of soy sauce, then added the onions, orange, yellow, green and red bell peppers and cooked it just crisp tender before adding the garlic. I did not use snow peas, not traditional in pepper steak and because I'm not a fan of them. I deglazed the pan with beef broth, added some brown gravy sauce (located in the Asian section of your market) and finally the cornstarch mixed with beef broth rather than water. I didn't see the need or purpose for the paprika so I omitted it, simply adding the tomato at the last. While I basically only used the recipe as a guide, which is really what recipes are, I still think this is one of the better recipes I've seen for pepper steak. Delicious.

As this recipe's first reviewer I SO wanted to like these, submit a great review, and get this recipe off to a good start. The submitter describing these as having "a similar taste to chocolate-covered raisins" hooked me. Unfortunately they didn't deliver. I tasted them, was unimpressed, then had hubs taste them for his opinion. He said he couldn't even tell what he was eating, only that it was sweet. And he was right - there's no prominent or easily discernable flavor of either the chocolate or the raisins. His explanation was, "When I'm eating a chocolate chip cookie, I know I'm eating a chocolate chip cookie. If I'm eating a peanut butter cookie, I know I'm eating a peanut butter cookie. With these I dont know WHAT I'm eating." They kind of taste like an oatmeal cookie with a sweet, gooey center, except that an oatmeal cookie is better. While these are okay, and there's no fault with the recipe, you don't crave a second after eating the first and it's not a recipe I'd rush to make again.

Not so awesome for us I'm afraid. I've never seen the type of canned tomatoes called for so I used red-ripe Roma tomatoes and fresh basil. Didn't use any balsamic vinegar as that didn't appeal to me because I wouldn't care for the tang. These are all good, fresh flavors, and I cooked it perfectly, cooking the tomato mixture first, then adding the broccoli for about five minutes, until tender and vivid green, but not overcooked. This was still just tomatoes and broccoli, and only average tasting.

No tips from me. No criticisms. No deviations or additions. The only helpful hint I could suggest would be to prepare this recipe exactly as Ann, the submitter, wrote it. I used an exotic mushroom mix which included shiitakes, but otherwise stuck to the recipe, just eyeballing the ingredients. Nice blend of flavors; an attractive and delicious pasta I served as a side dish. This was sheer comfort food for me!

It's a shame that such a magnificent salad has such a plain Jane name. "Spinach Salad II" just doesn't do it justice! I was tempted to dock it a star just for calling for vegetable oil in the dressing (I used olive oil) but all the positives more than outweighed this one little negative. Beautiful, fresh, perfect blend of flavors and colors, and extremely good for you too! Other than using olive oil rather than vegetable oil, and thinly sliced red onion for the chopped onions called for, I made no other changes or additions. Why mess with perfection? Loved, loved, loved the dressing - so light and fresh tasting! Rather than tossing the salad I made individual servings on salad plates, topping each bed of spinach with the remaining ingredients. This made for a beautiful presentation. Thanks for sharing this keeper recipe Dee J - we cleaned our plates!

Two ratings from our house: hubs LOVED 'em and even had a rare second helping of dessert after dinner! When I asked him why he thought they were so good he said he didn't know how to articulate it, he just knows what he likes, and he gives these five stars. I, on the other hand, rate them three stars - I thought they were okay, but not outstanding. I made half again as much filling, and am glad I did. I can't imagine these would be blueberry-y enough with a mere two cups for a 9x13 pan with all that crumb mixture! I loved the filling, and it was perfectly sweet and hinted with lemon, but the crumb mixture fell short in my view. Too oaty tasting, with little flavor - kind of flat. I think it definitely needed some vanilla and salt to enhance the flavor, if not a little cinnamon as well. It certainly is easy to put together, and I love the fact that it uses "real" blueberries rather than jam or pie filling. But I think the recipe needs to be tinkered with.

The simple, beautiful and fresh Caprese salad is perfection on a plate in my view. Vine-ripened tomatoes, just-picked basil, and fresh mozzarella (the colors of the Italian flag) is a flavorful combination. Orzo, which we typically used as soup pasta as I grew up, has gained enormous popularity in delis and homes everywhere as a side dish, be it hot, cold or room temperature. It would seem, then, that pairing the orzo with the Caprese would be a match made in heaven. But while hubs and I did enjoy this, we both felt it fell a little short of perfection, needing something we couldn't quite put our fingers on. Lemon juice maybe? I did leave out the red pepper flakes, and had I included it I think a teaspoon would be WAY overkill. Tip: Basil oxidizes and turns black quickly after cutting. I found that coating it with a little olive oil first helps prevent that! This was definitely a decent pasta salad, but I think maybe I just prefer my Caprese salad straight up!