I have been making this for years and it's always a hit. It is definitely more cake-like then typical soda bread, but I prefer that to the typical rock hard that I've grown accustomed to. Make this, but be prepared to get critiques from your strict Irish friends who like the dry bread they are used to.

Very tasty, sticky and sweet, but I think I will add more spice next time I make this. I like a kick.

It sounds like an odd combination, but it came out tasting awesome. I used bone-in chicken breast with thigh and legs and baked it on low, this made the meat fall off of the bone and the taste was incredible. I will definitely be making this over and over again.

AWESOME! I used yougart in place of 1/3 of the sour cream and added butter, flour, cinnamon and brown sugar to the top. I live at altitude so baked it for 5 minutes at 400 and then down to 350 for the rest. Make it turn out great, even at altitude!

I made these with Bill's Sausage Gravy. They went well with this recipe but a bit dry. Next time I will make some tweaks to make them more moist.

I don't know how else to describe this but AWESOME! Better than any I've had at any restaurant. Definitely be sure to use hot and spice sausage, it adds so much flavor!

These were fine, but dry and not peanut buttery enough. Try peanut butter cups with the Peanut Butter Cupcakes recipe on this site and you will not regret it. They don't look as perfect as these but they taste so much better!

These were so great, moist, tasty and peanut buttery. I actually scooped 1/4 cup of batter into cups and then pressed peanut butter cups into each cup and they were incredible. The other cupcakes on this site with peanut butter cups looked nicer but were dry and not as tasty. In these, the peanut butter cups sank a little, making them not look as nice but they were much better tasting.

These were so tasty and would have been even better if I could have cooked them on a charcoal grill. Even on gas they turned out great. The hardest part with this on gas, however, is that with sugar the fire gets high and hot and can burn the ribs. I will definitely do this on charcoal next time and I am sure that they will be even better.

We did not feel the need to baste them in honey while they were cooking and added about 1/4 cup extra hot sauce and they turned out amazing. I served them at a party and they were gone in minutes. My husband is a traditional wing fan and liked them, but wasn't as sold on them as others.

This was very tasty but we did make some adjustments. We cut the soy sauce and used some left over pasta sauce in place of some of the tomato sauce. It turned out awesome, especially with the italian addition.

This was so tasty, especially with the right mangos and tomatoes. I made a full batch, brought it to a staff potluck (with only 6 people) and it was gone in no time.

This turned out awesome. The only reason it didn't get 5 stars is that there were some modifications as mentioned from others. I halved the cornstarch in the sauce. I also didn't have fresh ginger root so I used 1/8th of a tsp of ground ginger. I also did have the pepper so used red pepper flakes. I also added green, red and yellow bell peppers and carrot for color and additional flavor. I can't imagine this without the veggies, they made it look and taste much better. I don't have a deep frier and creating one out of one of my pots has never ended good for me so I pan fried the chicken (a much healthier option anyway). It was a lot of work but worth it in the end. I can't wait to eat leftovers.

These were very tasty. The only problem I had was that I didn't have bread crumbs so I made my own out of stale, toasted bread seasoned with Italian seasonings. The problem with this is that the breading didn't stay on (even with the addition of flour before the eggs). It was still tasty.

All I have to say is AWESOME!

This was awesome! But I made some changes to get it that way. I used fresh mushrooms, not canned. They added a much better mushroom flavor. I did not, however, saute them before. I think I will try sauteing them next time but it turned out great without it. I also used cream of mushroom soup which gave it a better flavor. Makes GREAT leftovers (I only had leftovers because I cooked it all for only 2 people) I can see how it would be great with chicken, and will try that next time.

It's a great use of leftover yams from Thanksgiving. Since they were prepared yams I used half the butter and half of both the white and brown sugar. It was definitely sweet enough! It didn't get 5 stars because I did add 1 tsp cinnamon and 1/2 tsp ginger which added a lot of great and necessary flavor. I also only used 2 eggs, 4 eggs is excessive. The other complaint was that the stringy texture of the yams was still prominent. I just mashed them this time. I suggest whipping them up well, perhaps with an egg, to give them a smoother texture.

Very time consuming but awesome. I didn't have time to make the green chili from scratch (mainly because for optimum flavor you should let any green chili sit over night, try it with this recipe I am sure it will be even better) so I used some incredible green chili from our local grocers. It is so creamy and not too cheesy, it was gone in a second. We didn't have green olives and used black olives instead...I won't even try green olives now because the black olives were so tasty and colorful. This will be made again and again.

I don't know if I did something wrong but this was just too bland for me. I think next time I will add even more basil and perhaps some red pepper, garlic, or even use garlic and onion cream cheese.

The only bad thing about this recipe is that the ribs are gone too fast. If the meat wasn't delicious enough, the sauce made up for it. We made double the sauce and saved it to marinade chicken, pork chops and other meat. Definitely do this because it's even better after letting the flavors sit for a little while. I did take all of the advice of previous users by adding garlic, bay leaf and salt to the roasting with the ribs. I also then put them in the oven at even lower temp and let them cook for 1 1/2 to 2 hours, threw them on the grill fully basted...the meat just fell off the bone.