I did not like these cookies. I had high hopes for this recipe, as I made the changes suggested by other reviewers--including doubling the amount of Irish creme liqueur and frosting them with cream cheese frosting (mixed with Bailey's and sugar)--to make them less bland. However, they still weren't very good. The cookies were too thick and they didn't taste very good--and I like Irish Cream. Don't bother making these--next St. Patrick's Day I will just make sugar cookies in the shape of Shamrocks and forget it.

I wasn't that impressed with this recipe. It was not creamy enough (it called for way too much broth. I would use about half the broth called for in the recipe.) Also, I skipped the buillon cubes (too salty) and added 1 teaspoon dried tarragon for flavor. It wasn't bad, but I believe that the Cold Stone Creek dried potato soup mix tastes better than this homemade version. If I make potato soup again I think I will try the "Absolutely Ultimate Potato Soup" recipe instead.

This punch is very good. Everyone raved about this punch at my Christmas office party this week, and had several people ask me for the recipe. I only gave it four stars, however, as it was way too sweet, even cutting the sugar down to 1 1/2 cups (like other reviewers recommended). I will still be making this for my next party, but next time I will cut the sugar down even more (to 1/2 cup) and maybe use Club Soda instead of Seven-Up or Sprite(which doesn't have added sugar). Thanks to the reviewers who shared their tips in how to transport the punch. It worked great to pour the punch into ziploc bags. This way I was able to make the punch ahead and put them in a cooler. When I got to the party, I poured soda over one bag of punch and it was ready to serve. Note, however, that to have it melt more quickly, make sure to lay the ziploc bags down horizontally in the freezer (I put them in and it took longer to melt as it was a thicker layer).

I am typically not a sweet potato eater, and I loved this cassarole! It was so good and very flavorful--the rum gave it a great taste! My only critique is that it was a little sweet and next time I make it I will reduce the sugar. I will definitely be making this again for Thanksgiving!

I made this recipe for guests last night and it turned out great. I am not even a seafood lover, and I liked it. The lemon, garlic, and dill was the perfect flavoring for the salmon. I had never heard of using a cedar plank to grill meat, but I absolutely recommend it especially if you have a gas grill (which does not give the meat as much flavor as a charcoal grill. The cedar plank gave it a slightly smoky flavor. The salmon was wonderful and I will definitely make it again. Just a few things I learned--I would recommend getting the "wild" salmon from Whole Foods--especially for people that typically do not like seafood. It is a little more expensive, but it is worth it. The salmon was very fresh and not "fishy" smelling, and in addition Whole Foods have quality meat there without additives or growth hormone. The plank was very easy to work with(thanks to the reviewer who said they got an untreated cedar plank at Home Depot). I soaked it in water for about 4 hours (make sure to get a brick to hold the plank down--I used a pot and the plank kept going up to the surface.) It took a little bit longer to cook than the recipe said--about 35 minutes. It is hard to tell by the color that the salmon is done, so the meat thermometer is essential. When the salmon got to 130 F it was perfect (medium). Hope this helps, you won't be disappointed with the results!

Bread is usually not something I attempt to make as it takes so much time and effort. However, this bread is incredibly easy and fast to whip up--although it was hard to get the bread done in the middle if you use a loafpan (I kept it in the oven about 10 minutes longer and put foil over it to prevent the top from burning and it finally got done!) I made it for a St. Patrick's day dinner and everyone seemed to like it. I personally was not too sure about it--it is a little bland and dry. However, I did not have time to let the bread sit longer than an hour and a half, and also I think that adding raisins to it would have made it more flavorful. I will make this bread again and write another review at a later date.

Although this dish created a lot of dishes and was very rich, it was very flavorful and well worth the effort. However, I made several changes. I followed other reviewers advice and only put 1/2 cup butter into the sauce (1 cup is too much!) and next time I might just even limit it to 1/4 cup butter. Also I only added 2 tablespoons lemon juice and increased the white wine to 1/2 cup. In addition, I cooked the bacon before putting it in the skillet with the vegetables and capers. I would not make this every week as it took about two hours to prepare, but I will definitely put this recipe into my keeper file.

This is a great marinade. I had chicken in the fridge that I needed to use and only had an hour to marinate. I found this recipe and it was exactly what I was looking for. I put the chicken in a ziploc freezer bag which I think makes the marinade more potent and I only used enough Italian dressing to cover the chicken (instead of a whole bottle, which I thought was too much.) I grilled the chicken in a grilling pan and served it with steamed vegetables and pasta. The chicken was very flavorful and tender. I only gave it four stars, though, because it was a little salty--next time I will not add extra salt and use a low-salt Italian dressing. Nevertheless, I will be making this marinade again.

I had high hopes for this recipe with over 230 reviews. However, I was disappointed. It was not even close to amazing. Although the chicken was very tender, and did not taste like mayonaise, it was very bland and needed much more spice. I will not be making this again.

Very good and very easy recipe. I made this recipe for a weeknight meal and it was delicious. I marinated the steak for an hour and a half and it was very flavorful. I did as other reviewers suggested, however, and doubled the recipe for the sauce (it was nice to have extra to drizzle over the meat when I was serving). In addition, I only added two tablespoons of oil instead of four (and I used sesame oil instead of vegetable oil for extra flavor). After marinating, I drained the sauce through a sieve and put it into a saucepan to warm, and stirred in 2 teaspoons of cornstarch to thicken it. I served the steak with jasmine rice and sauteed red peppers and onions. Yumm! I will be putting this recipe into weekly rotation. Next time I make it the only change I will add is to put only half the sugar called for in the recipe, as it was a tiny bit too sweet for my taste.

Excellent recipe. I got rave reviews when I made it for guests this holiday season. However, since I had never made prime rib before, I didn't realize how expensive this cut of meat is (Over $100 at Whole Foods). In addition, the recipe did not give the right amount of time the prime rib needs to roast--it took about three hours to reach medium which was about 150 degrees F (I did not want it rare!) Amid these two problems, I will definitely make this recipe again for a special occasion.

My family loved this meal when I made it for them. My mom, who doesn't eat large portions, asked for a second helping, and my grandfather, who is a very picky eater, cleaned his plate. I didn't use bacon, but, otherwise, followed the recipe to the letter. I agree with other reviewers that the sauce was a little runny, so next time I will add more cornstarch. In addition, I will use less salt, as it was a little too salty for my liking. All in all, it was easy to make, and I will definitely be making it again. It would be a great recipe to make for company, as you can start it well in advance.

This is a good recipe. Very flavorful. However, you have to be careful not to cook the vegetables too long otherwise they get limp and aren't as crisp. Also next time, I don't think I will use all the sauce as it got too liquidy and became more of a soup than a stir fry. I will make it again and serve the sauce on the side and perhaps steam the vegetables in a seperate pan.

I made this dip for the Superbowl. It was a lot of work, chopping all the vegetables and after all that hardly anyone ate it which was disappointing. This recipe should not be called a nacho dip as it is mostly vegetables. It tasted fresh and was ok, but it was watery in consistency and isn't a dip I would make again.