These dumplings are spectacular, even better than those I had growing up. The herb spice mixture makes the flavor pop, though in the future I will modify the spice mixture to suit our taste; the oregano in particular was a bit strong. I might reduce the thyme a little too. Spectacular recipe. FOLLOW UP NOTE: I prepared this for the second time, reducing the thyme, oregano, and dried parsley by 1/4, which for us was the perfect level of "herbed flavor." One final note: I used one part water and one part chicken broth in which to cook the dumplings, which leaves a wonderfully rich broth when the dumplings are gone, to which I added some canned chicken and frozen peas to make a deliciously rich soup for later.

This was tasty, but took a long time to thicken. I used drippings from a pork roast.

In a word, spectacular. The rings taste like those that we love at a local restaurant, a pizza place of all places, called Johnny Sortinos (Omaha, NE). This is the recipe I used to break in the new deep fryer, which I received as a Christmas gift. A few of the rings were a bit too hard, which probably had something to do with the temperature of the grease. Do note that the seasoning of the flour is a huge factor on the quality of the flavor.

Time consuming, but easy to assemble, this recipe will win you kudos. It seems like the kind of recipe that requires a lot of skill. Despite that, it comes together easily. On a couple of the layers, I shook a little cinnamon over the dough, since we like that flavor a lot. With the cinnamon on the chopped pecans that we used, the extra shakes seemed about right.

We have this recipe routinely; I am getting ready to prepare it once again for our Christmas Eve meal. As a "go to" dressing for a special meal, this is top shelf.

My wife and I both enjoyed this recipe a lot, though my son thought they were marginal. Next time, I may want to try these with blue cheese. The Longbranch in Leshara, Nebraska made burgers with the same concept, placing chedder or American cheese with grilled onions in the middle of the burgers.

Good, but far more work than I anticipated. Corn tortillas break easily, so be careful; I placed the wrapped tortillas seam down to keep each one from flopping open. I scattered the extra hamburger mixture on top of what turned out to be more of a casserole, underneath the cheese mixture. My wife liked the recipe too.

Very, very good, but I added a little sugar (1/2 teaspoon), since we prefer a slight sweetness. The balsamic vinegar prevents this mix from being on the routine side. I lightly brushed extra virgin olive oil on the thin slices of french bread that I used for a nice took and taste. Placing the bread under the broiler for a few minutes provides a beautiful golden brown color. My son sprinkled extra shredded Parmesan on the top and melted it in the microwave. He said he was superb.

As a comfort food and casserole, this recipe is five star. I am dumbfounded in reading those reviews that didn't like it. Granted, I made some slight modifications, but the basics of this recipe easily allow for that: 1) I used the kind of cheese I had on hand, Swiss. Six slices were enough to cover all of the chicken; I also used four slices of American cheese overlayed with the Swiss, and 2) Instead of regular canned tomatoes, I used one 10.5 ounce can of Original Ro*tel Diced Tomatoes and Green Chilies (with some leftover fresh diced tomatoes added, fill the empty Ro*Tel can up almost 1/2 way for correct volume), 3) added some (1 teaspoon, or so) Italian seasoning to the tomato mixture. This recipe has a beautiful appearance and with Ro-tel tomatoes/chilies adds just enough of a kick to make the dish almost downright exciting.

I eat a lot of soup, at home and restaurants, so I have a lot of experience where soup is concerned. The flavor of this soup is somewhat sophisticated, close to "Soup of the Day" level. I have prepared and eaten many great soups at allrecipes, some of which are better than Hungarian Mushroom Soup. Still, this recipe would easily be in the top tier of soup recipes at allrecipes that I have prepared. To boot, it's easy to prepare.

This is a dead-ringer for the famous DQ Buster Bar. Summarizing reviewers tips that I used: 1) 9" spring form pan works great, 2) semi-sweet chocolate squares, 6 to 8 ounces, and 3) Spanish peanuts. Here's what I learned: 1) as the chocolate mixture begins to boil, turn the heat down (once it begins to boil, it will continue even at a lower temperature) because the chocolate can stick if you are using a low quality pan, 2) it goes without saying, but use a high quality vanilla ice cream, since that's a major ingredient, 3) The recipe calls for a pound of sandwich cookies, but does not mention removing the centers, which I did and I assume is correct, but that is something that should be clarified for inexperienced cooks. High marks to Tym for an excellent idea.

For slow cooker fare, this is easily a "five." It couldn't be easier, and the great smell wafts throughout the house. One can easily serve a healthier version of this with low-fat cream of chicken soup and low-fat cream cheese. My wife and son both enjoyed it.

Midnight snack, baby! Ohhh, these were *so* good, and with a little butter on top, other worldly. They melt in your mouth. My only critique of note is that the flavor is on the mild side, so if you prefer a stronger flavor, add something to the batter to spice the flavor up a notch. The consistency (light and fluffy), the flavor, the overall enjoyment of eating these things is high. It's no wonder this is one of the highest ranked recipes at allrecipes.

Letting the soup simmer is key to full flavor. Prior to the simmering, the flavor wasn't full--not watery--but just a little weak. We used mozarella cheese, which we had on hand, and it was spectacular. The texture combination of cheese, chips, and liquid is really satisfying. My wife liked it a lot. If one is looking for healthy, leave out the cheese and chips and it would still be good, yet more healthy.

Though I forgot to add the eggs, this still turned out well. One reviewer suggested adding oyster sauce, which was an awesome idea. I added around 1/2 bottle and that was a little too much, but still good. I will decrease it a bit next time. Soy sauce? Yes. And I used the frozen pea/carrot mixture from the store, which unfreezes quickly when added. For a final touch, I added some leftover minced steak. I remember loving the steak bits that Chu's--a long closed, but great Omaha Chinese restaurant--used in their fried rice. I served this with sweet and sour pork.

This is a really good recipe. I added salt to the somewhat bland meat/veggie mixture and the natural flavors popped right out. I love the fresh ginger flavor. I used the ready-made cabbage/carrot bagged mix from the store and added a few more carrots. It was great. I also cooked the veggies in with the ground pork so they would wilt a little; we like that texture more than crunchy, stiff veggies. I may tinker a bit with the spices again, but either way, this recipe is a five-star appetizer. We had these before fried rice and sweet and sour pork. I am so pleased that I will probably serve these over the holidays a time or two.

I concurn with reviewer,Jessielude. Depending on how much you want to prepare, the sauce should be doubled or the angel hair pasta halved. As it, the quantities don't match. We also had a lot of leftover pasta. Despite that minor flaw, this recipe is elegant and delicious, a superb flavor, which I served with Parmesan Garlic Bread.

Everybody loved it. There is nothing I would change about this recipe. It is perfect, though I may use slightly thicker prosciutto next time. It was simply awesome. Make sure to pound the chicken down to at least 1/4 thick. That's important because otherwise it rolls up too thick.

Debi thought this recipe was just "okay." I loved it, though it is quite fattening. For a festive side dish, I recommend it highly. Deb said other thicker potatoes would be just as good, but I disagree and it would take them longer to cook.

As written, I would rate this salsa in the two range; it has far too much of a cilantro aura (I reduced the amount to 1/2 cup, will reduce to 1/4 cup next time, but it was still too strong). Without modification, the flavor struck me as bitter. With so much freshness, including the tomatoes, as I taste tested, I became frustrated, thinking it should taste better than it did. Finally, I added a teaspoon of sugar, which seemed to almost eliminate the bitterness. I should note, that my son thought it was great, as is. This is the third salsa recipe I've tried. I will try it again with modifications, but will also keep searching for the definitive salsa recipe.