We make this all the time & love it. You don't need to bake the topping, though. If you just saute it a little while in the butter & let cool, it works just fine & saves a step.

Yummy! The kids loved it too. It's a MUST to use Pacific salmon - Atlantic just won't taste this good!

SO EASY! We loved this, and the chicken came out so tender. I used Kroger brand mild wing sauce, as it had less sodium & wouldn't be too hot for the kids. We used Franks in various levels of "hotness" to dress the sandwiches afterwards. This worked out great, because people could make them as hot as they wanted. I multiplied the recipe to serve 60 - great potluck meal. We'll make it again!

Yum! I tried making it in the crockpot, cooked the first set of ingredients for around 6 hours on low, and added zucchini for the last hour or so. I probably won't do it in the crock pot next time, or if I do I will turn it to high for the tortellini & zucchini. Flavors were wonderful, though! We used the 7 cheese tortellini from Costco and it was rich enough that we didn't need the parmesan on top. Definite keeper!

This smelled SOOOO good while I was cooking & was a bit disappointing once we started eating it. It seemed to be missing some richness & was also somewhat bitter. Adding more honey helped, but it still wasn't quite right. I will keep looking. . .

I thought it was kind of bland. I added a couple cans of beef broth & a little red wine on day 2, and I think it helped. Just a little disappointing.

Used roasted anaheim chiles that I bought in Denver this fall. YUMMMMMMMY. Perfect for a cold day. I put in just a few chiles before dishing up for the kids, and then added a bunch before dishing up for me & hubby. I also doubled the garlic & hominy, but otherwise followed the recipe. Thanks for sharing.

This was delicious! I couldn't find sazon or adobo seasoning in my store, but I had a can of chipotle peppers in adobo sauce. I used the sauce in that & omitted the sazon. Can't wait to see what it will taste like after I order the actual spices. I also added tomato sauce, like previous reviewers suggested. Yum.

I didn't care for it too much, but my family liked it. I felt like it was lacking something - maybe I would have liked it better if I used some beef sausage instead of turkey?.

This was wonderful. Next time, I will just sprinkle it with freshly ground pepper & mince the garlic. Also, I just sliced the tenderloin thinly instead of pounding it. I'm all about quick & easy, and I think it would be just as good. Also, I'll cut down a little on the pepper next time so my kids will like it more. Fabulous flavor combination & a definite keeper!

I halved this recipe, and it was plenty for a layer cake. In addition, I substituted 1/4 C of the butter for non-hydrogenated shortening (even though it said not to - I like the texture better with a little shortening). I also reduced the cocoa by 1/4 C and added a pinch of salt. I think it was just PERFECT. Yum!

Wow - I thought I was eating tenderloin! The only thing I changed was to leave the steaks whole & use real chopped onion in the marinade. I grilled them over high heat to medium-rare. The rest was absolutely PERFECT! We will definitely keep this recipe.

Very easy, light & healthy. I used pinto & black beans (couldn't find canned black-eyed at my store), went heavy on the cilantro, and used Paul Newman's light lime viniagrette for the dressing. As a finishing touch, I squeezed a lime over the whole thing. Lime & cilantro are one of my favorite combinations. Guests ate it up. Great on tortilla chips or fritos.

I thought this was pretty good, but the mustard flavor seemed too strong (maybe because it was course ground???). I think if I make it again, I will reduce the mustard. Also, I may marinade it a bit longer, as some have suggested.

I did use ground cardamom & the recipe turned out fabulous! I shortened up the cook time on the marinade, and I don't think it mattered. Also, next time I make this (and there WILL be a next time) I will reduce the amount of sugar added, as I don't think it really needed it.

Love the sweet pecans on pork - what a great combination.

This recipe definitely has the POTENTIAL to be a 5 star recipe. I have made it twice just to see if I could make it work. One MAJOR item that was missed in the instructions is to wrap the bottom of your springform pan in foil before allowing the water to touch it. The first time I made this, the water seeped into the pan, causing the crust to get soggy. In addition to this, here are the modifications I made: I didn't add any sugar or cocoa to the crust, as I thought it was chocolaty enough with crushed oreos. I used exact measurements for everything else & used approx. a 1/3 semisweet chips and 2/3 giradelli bittersweet chips mixture. I baked about 60 minutes & turned off the oven with the door closed for about 15 minutes, then cracked the door for another 45 minutes. Once the cake is chilled in the refrigerator, it firms up nicely. So, don't be afraid to make it. It's incredibly rich tasting and a great St. Patrick's Day dessert!

I was not fond of this cake - I made it according to the directions, and the frosting tasted, well. . . like pudding. It was disappointing for me - not what I expected.

Ditto on the garlic comments - loved it with added cucumber chopped and drained.

Yum, yum, yum. . . I'm making it for the second time. Made it a couple months ago, and have been craving it ever since. I followed others' advice & made more of the coffee mixture. Everyone who tasted it was raving about it.