I love Cornish Game Hens and was looking forward to trying a recipe with an Apricot Glaze. Overall the flavors were a nice blend,,, but , I expected a crunchier,crispier skin finish...and it was a bit soggy. I even baked the hens longer than suggested to achieve that golden crust...but it just didn't happen for us. It was OK served with wild rice and a green salad. Honestly. I like the results better for a rotissirie method of cooking for poultry. This was alittle disapointing...but has the potential for a wonderful combination if cooked a different way.

Very good. I made this pie to take to a Thanksgiving dinner while away from my home. My Mom broke her hip and at the last minute our holiday plans changed from time with Family to kind friends in another state. Thank Heavens for the internet and Allrecipes. This pie was easy and delic...I did add 1 more cup of apples and no leftovers were left. Worth a try.

I used this recipe as a guideline to duplicate a dish my Husband and I had in a restaurant in Baltimore, Maryland that we LOVED! I did make changes, so the 4 star rating is for that reason. I used a lg. bag of fresh spinach ( approx 9 oz. ) and sauteed' it with 3 cloves of sliced garlic til the spinach was 'just' wilted and drained well in a colander. Also blotted out as much liquid as possible between paper towels, chopped and added 1/4 cup grated Parm. cheese to the filling. I followed the Bernaise Sauce to the letter with the exception of 1/4 of Parm. Cheese, and Smoked Paprika. In a baking dish coated with Olive Oil, I placed each fillet and filled it with the Spinach/garlic mix and rolled the fish gently around the stuffing. After all the fillets were rolled, I topped with the Sauce and baked according to the directions in this recipe. 20-25 mins. I think this presentation is alittle nicer to the eye and it was very close to the wonderful dish we enjoyed in Baltimore. The only thing I might try next time, is to add Lump Blue Crabmeat to the Spinach filling. Overall a very delicate dish and has many possibilities for variation.

Very good cake...Moist and certainly Heavy in density. I gave it a 4 star rating, only because I added afew suggested changes. Walnuts, afew Choc. Chips and vanilla. I think the best added suggestion was to add cocoa to 1/3 of the batter, and marble it into the banana batter. It gave the cake a very interesting flavor, and not at all too sweet. I would not consider this to be a "bread" at all,,,more of a pound cake. Well worth trying.

This is a DELICIOUS salad...and the only reason that I gave it 4 stars is due to the revisions that I made. The best advice I can give anyone looking to try a new recipe, is to read the reviews from other cooks who have tryed it first. Very valuable and well worth afew extra mins to do some reading! I used Rice Wine Vinegar rather than the much stronger suggested Red Wine. I cut back abit on the sugar and added one minced Garlic Clove and alittle Celery seed as well. I cut the seeded Cukes in chunks and salted them in a colander in the frig for about an hour to draw out some of the water. Other reviews mentioned that the Red onion was over-powering. As a result I used only 1/4 of a red Onion;sliced very thin and steeped it for 5 mins. in hot water and then drained to 'soften' the sharpness,then added 5 Green onions; sliced to make up the difference lost in the amount. One other thing that was unclear is WHAT KIND of Mint to use. I have 3 different kinds growing in my herb bed. I used Peppermint in this recipe and minced it finely ( again a suggestion from another review )Peppermint was brighter in taste than the Spearmint I sampled in the garden. Top with Feta Cheese if you have some..yummy! Overall.VERY GOOD salad. Both my Husband and I really enjoyed it with Rosemary Salmon and fresh Corn-on-the-Cob. Well worth trying and adjusting to your own personal tastes. :)

Yumm! Salmon is one of my favorite fish, so I am always looking for a way to make it more appealing to my husband ( who is less of a fan ) This Glaze was very easy and not too sweet. A nice change from the standard Lemon and Herbs that I often use. Lining the pan with foil is an excellent idea, making clean-up a snap. My Husband even gave it a 5 star rating! *grin*

My Husband loved Brussel Sprouts, and I myself can take them or leave them! This was a very good way to prepare the little rascals, and avoid the "strong" flavor often associated with the veggie. We shedded them by hand, and followed the recipe as is...right down to the bacon and pinenuts. Yummy..not alot of leftovers. Next time I might add afew cloves of garlic and double the green onions.

easy and Delicious. I did cut the brown sugar back by half however. Not that crazy about overly sweet meat. I marinated for one day in a zip-loc bag in fridge and made Shish Kabobs out of Flank Steak that my butcher had on sale. Very good. I would like to try this marinade with Pork Chops! I think some fresh garlic would be a good addition mext time I try it.

Yummy! Even though I changed this recipe to fit what I had on hand in the house, the basic flavor was a nice balance and refreshing. I had only watermelon, so decided to try that and added about 1 cup of strawberry slices as others suggested. Trying to cut back on carbs....I used Splenda rather than sugar, and let in marinate for at least 4 hours. Both my husband and I liked it very much and will certainly make it again with other combinations of melon and tropical fruit. I added the zest of the lime I used as well, and really feel that is what makes this recipe pop....Fresh LIME! Yummmmy!

After reading the reviews of this dressing I decided to give it a shot. I love Greek food. I cut the recipe down to servings for 15, and took the suggested equal parts of Olive Oil to Red Wine Vinegar. Very easy and delicious. My husband felt it was abit too strong on the Vinegar side ( but he has a hard time with Vinegar based foods anyway ) I loved it and look forward to trying it with feta, cucumbers and seasonal tomatoes. A nice Dressing and change from our usual Blue Cheese standby.

As usual...I used the 'concept' of this recipe, adding in my own interpretations. After years of cooking for growing boys and Firemen, paring down my amounts has been a challenge. With just myself and my Husband now, this was a great way to get that Lasagna dinner without eating it for an entire week! I added hot sausage and more spices,Garlic and Onion, steamed fresh Spinach, pressed dry and rough chopped in the Cheese mixture, and Ricotta rather than Cottage Cheese, as well as Parmesan and more Mozz.....but overall really a very good recipe. That is the beauty of a dish like Lasagna, it is meant to be 'tinkered' with to personal taste.

OK.....but just "OK". I had two 20 year old college students and a former fireman as judges. Nice herbage, however it needed ALOT more garlic to be considered "Garlic bread". I would use fresh minced garlic in the future. There was none left...but I was feeding the masses!

My college age son is in love with the jellied can stuff, so I tryed this after he headed back to school.WOW! An explosion of flavor!! My husband gives it a 10 ( I told him 5 is tops). As usual, I read reviews before making and did afew adjustments. I used fresh squeezed Valencia Oranges and no water. both White and Brown sugar 2/3's white to 1/3 Brown. Added the zest from the oranges and a cinnamon stick while cooking. Mashing the berries alittle after popping to make sure they were good and soft. EXTREMELY WONDERFUL recipe! Will make again and again,,,,maybe even when our son is home from college next time!

Born and raised a Michigander I was obligated to try this recipe!! Indeed a very moist turkey. I did take a suggestion from the previous ratings, and added garlic powder to the butter-lube. I used half seasoning salt and half Garlic salt for the skin. The amount of liquid was almost too much for the pan I had,resulting in the bottom of the bird being submerged in liquid, even though it was resting on a low rack. For the last hour I drained-off about 4 cups of liquid for later use in the gravy. I flipped the wire rack in the same pan and placed turkey higher in order to give the bottom a chance to brown up some for the last hour. Overall, the end result was a very nice, tender turkey, but could have had alittle more time without the foil covering, for a deeper browned skin. Liquid for the gravy was very nice after straining out various 'chunks' of undesirable globs of skinage. I'll make again, with a deeper pan or less liquid. :)

I have been making Pies since I was high enough to reach to kitchen counter, taught by my great-grandmother (along time without telling my age!) and friends and family tell me that I am tops at piemaking...that being said. This "PIE' was very good. I loved the addition of the nuts, which gave the pie a 'cinnamon roll" taste, coupled with the loveliness of the apples. Lining the pieplate with 'non-stick foil' was a very good idea from another review...keeping the pie from sticking and protecting the crust from burning. After comparing back to back with a regular Apple Pie,,,my husband and I agree that you trade in the wonderful flakiness of the crust of the traditional pie, for the nut topping. both delicious...but we vote for the Crust of a traditional Pie. Will certainly make again for something out of the ordinary.

Yummy!!! Tryed this on a day that both my husband and I had to work. I used some of the suggestions, adding one can of Cr. of Celery Soup, and one can of Cr. of Chicken, 2 small onions; sliced, a few stalks of celery;diced, and a few cloves of crushed garlic and 1/2 cup cooking wine. Added 3-4 carrots 2 hours before serving and great with mashed potatoes! Will certainly make this one again and again!

Pretty good salad...I especially liked the dressing recipe. However, I made only half of the dressing and that was MORE than enough. I used the amount suggested of cherry tomatoes, and Hubby thought that was alittle to many. But overall...delicious,,,just not so much dressing! left-overs get wilty fast, so eat what you make right away.

My neighbor gave me wonderful swiss chard from her garden, inspiring me to try this recipe. I liked the addition of the Garbanzo beans and tomatoes alot. I added several cloves of fresh garlic, juice and zest from half a lemon to brighten-up the heaviness of the swiss chard. Was great served with pork roast and mashed potatoes. Worth a try for something different.

I made these because my teenage son LOVES anything in a crescent roll. The recipe has alot of potential, however, I thought they were bland. Too much filling for the amount of crescent rolls called for. I liked the sesame seeds..nice texture, and I added fresh chives from my garden. With some *twicking* this could be a very inventive appetizer. Just needed more zing for me....the kid finished them off!

Very good recipe. Moist, flavorful and a nice slight crunch to the outer coating. Once again I followed many of the suggestions of other folks, soaking the fillets in milk and hot sauce for about an hour. Doubled up on the cheese and garlic powder. My hubby would have liked it alittle more spicy, but both my son, and myself, liked the mildness of this dish as is.