Yeah, baby. This one is a keeper. We cooked a six pound prime rib and though our oven usually cooks quicker than that called for by most recipes, with this one, it took significantly longer--fifteen to twenty minutes more with less meat. Strange. Anyway, without a meat thermometer, it would have been a disaster, but in the end, things worked out fine. The rub which turns into a beautiful crust is the best I've ever had. 500 degrees at twenty minutes seems like a lot of temperature, especially when the rib starts smoking, but we kept the faith and it turned out great. Merry Christmas! ADDENDUM: We have twice used this rub for roast pork with the most amazing results. Try it. This best poet could not find words to describe how good it is.

If you are preparing this recipe for a big group, you may wish to double it. The recipe as written doesn't make a whole lot; just enought to cover one plate or so. Next time I may increase the whipped cream mixture because two tablespoons per tortilla creates only a thin residue on each tortilla. Experiment and see what you think. I took them to my family's Christmas get-together and every last one was eaten.

Wow. I'll say it again. Wow. This one was easier to prepare than the last cheesecake I made, but there wasn't a drop off in quality. It was excellent. I imagine a whipped topping would add some flavor, but we were happy with the cheesecake as it was. I did not have a problem with cracking, having followed the cheesecake recommendations from allrecipes and reviewers: 1) wrap the bottom of cheesecake in foil (see my photo), 2) set wrapped cheesecake in an inch of hot water while cooking, and, 3) Leave the cheesecake in the water for four to six hours. My wife loved this stuff, as did I. I'm starting to feel like a pro. Ha.

This recipe seems like every day food--but offers up variety to the same old hamburgers and hotdogs. It's simple, easy to prepare, and a recipe that most adults and kids will enjoy. Including a quick trip to the store, I had this ready to go in a little more than an hour. The trickiest part is rolling out the dough. Do note, the dimensions of the dough don't have to be perfect, but do leave an inch of space between the meat mixture and edge of the dough. I learned that from the video for this recipe, and it is good advice. My wife doesn't like bacon or onion, so I made one without those ingredients--and another for my son and me. I brushed egg white over the dough for a nice, golden brown finish. Obviously, this is not gourmet fare, but for what it is, it is great!

This cheesecake could easily be sold in an expensive bakery. This was my first cheesecake ever and it came out great for Thanksgiving Day dessert. Everybody raved. I made one mistake, I forgot the half and half when I melted the white chocolate. Because I melted it slowly, it wasn't a problem and did not cause a problem with the texture of the cake. Straining the raspberries didn't work well; many of the seeds remained and the process took a long time. We don't mind seeds though, so it wasn't a huge problem. I cooked it for 55 minutes and the top of the cake turned golden brown. I wasn't used to that color for cheesecake, so may not cook it as long next time, but the taste was absolutely splendid. Do note, the cake was a bit jiggly when I finished, but after setting up in the oven (3 hours) and in the refrigerator--the texture was perfectly awesome. The red marbling with the brown top looked very appealing. The marbling was perfect. Swirling the raspberry mixture with the tip of a butter knife--back and forth while pulling--worked perfectly. I had extra raspberry sauce, but I'd rather have too much than not enough. No problem. I used oreo outsides; great idea. I used video and written tips available on this website for avoiding cracks. I only had one minor crack, nearly invisible because of the color of the cake. I did forget to run a knife around the edge when the cake was done baking, but there was very little sticking because I sprayed the sides with a flour spray.

1. Ignore the recommendations of the reviews that make substitutions for the sake of putting their stamp on the recipe; this one is perfect the way it is. Why tamper with perfect? This is restaurant quality stuff. 2. The only exception to rule one is to reduce the red pepper flakes if you don't care for spicy hot. As "hot" recipes go, this one isn't all that spicy hot; just enough for an interesting little kick. 3. I used 3/4 pound of ham and cut it too thin. Cut the ham thick enough so you can sink your teeth into it a little. If not, you don't have the sense that ham is even in the dish. Bravo! This one is a winner.

This is the first time I've heard of using dry stuffing mix for topping on a casserole. It works very well. As many reviewers suggested, I mixed everything together (except for the cheese and stuffing mix). After mixing the rest of the ingredients together, I sprinkled the cheese on, then topped it with the stuffing mix. These flavors belong together. I also added a can of cream of chicken soup to the mix. I suspect the casserole would have been dry without the extra moisture. I also added another tablespoon of mayo to maintain the correct ratio of mayo to soup. My son is not a casserole aficionado, but I forced him to take a bite and he ended up having three helpings! The consistency was great.

This recipe gets four stars. If I were ranking it compared to restaurant Chinese food, it would get three stars because it's not as good as one will find in most decent Chinese restaurants, but as an easy to prepare home version--it's very good. My wife and son both enjoyed it. I'm not sure why cornstarch is used with soy sauce because the soy sauce/cornstarch mixture does not provide breading, or if it was supposed to, it didn't work for me. Still, the receipe was tasty and easy to prepare. When I'm hungry for Chinese food, I won't hesitate to make this again.

I am a soup fanatic. I have tried many soup recipes on this website. This recipe, my fellow allrecipe friends, is truly one of the best--certainly in the top five. The only thing I modified had to do with mushrooms. I used three different types of mushrooms: shiitake, portobello, and button mushrooms. Do not fiddle with anything else. This recipe is perfect as is. The thing that makes this such a great recipe is that it combines an earthy, home-made style with spices that generate a more exotic taste than what one might expect from the ingredients. Believe me, this one will make you look good. I would happily pay for this one in a restaurant.

I have tried many cole slaw recipes at allrecipes.com. Most are good, but this is one of the better ones. If more restaurants served cole slaw this good, they may be able to market it as a main dish. It's quite sweet, but very delicious.

My wife only took three drinks, but my son enjoyed it. One needs to have a little bit of a sense of humor to serve a green drink. It was fun for Halloween night. It's a little tart, but I would definitely prepare it again.

These ribs are awesome. I often eat in Chinese restaurants, so I've had plenty of the ribs prepared with this style. This recipe very closely approximates and in some cases betters the ribs I've had in these restaurants. I did make a mistake. I mixed two cups of water with the marinade. After realizing my mistake, I mixed another batch of sauce and finished the recipe as written. I imagine these will only get better when I prepare them next time since the marinade will be more concentrated. These ribs are highly recommended.

I followed the recipe as written, except for reducing the amount of confectioner's sugar to 2 1/2 cups instead of four. I've had experience with frostings that are too sweet, so this recommendation made intuitive sense. There was one segment of the cake--near the middle--which sunk in. No problem; I just added more frosting on that portion to build it up to the same level as the rest of the cake. Somebody will get an extra dose of frosting. This cake and frosting are splendid (I could make a nice snack of frosting alone, mmm), individually and collectively.

Good. It turned a fair piece of meat into a good one. Delicious. I used the meat for vegetable soup but couldn't resist sneaking a quick roast beef sandwich!

I am not a big vegetable soup soon fan, but it was good. I didn't measure the ground pepper and put a little too much of that in, but other than that--my own error--it was fine. The only comment my wife made was that it didn't have enough "fat" in it. I guess that means that this is pretty healthy recipe.

I'm a long time allrecipes member and usually agree with consensus opinions on recipes, but my rating will be notch lower than the other reviewers. As my son described it, "A little bland, if you know what I mean." Maybe it's because I used white cooking wine instead of dry white wine, but the flavor seemed to be lacking something. Maybe more garlic, more basil, or additional spices. Too, the cheese turned a little rubbery in places. Maybe it melted too quickly. I will try this again some day with modifications. It looked nice, but the flavor punch was not as good as I expected--particularly for as long as it took to prepare. ADDENDUM: My wife and I both agreed that after sitting in the refrigerator for a day, this soup tasted better. So I'm adding another 1/2 point.

Spectacularly easy and delicious. The sauce would be good even before adding the cream and butter--and healthier too--but the cream and butter increase the richness by several notches. My wife has a discriminating palate and she loved it; she had a second helping and rarely gets seconds on anything anymore. We prefer a thicker sauce, so I mixed 1/2 cup of cream with a heaping teaspoon of cornstarch, stirring in a measuring cup until fully disolved, then added it to the rest of the mixture. Doing it that way prevents lumps from forming. This recipe combines great taste and ease of preparation.

I love all of the main ingredients in this salad recipe, so I was sure it would be awesome, and I wasn't disappointed. I did not have any poppyseeds, the only ingredient I had to leave out. The dressing is superb and would be an excellent choice for many different salads. My wife has a very discriminating palate and she loved it. Excellent!

Decent, but not great. I used a full package of taco seasoning and the texture of the mixture was a little grainy. I did not have celery on hand, but the salad was fine. It's a nice twist on the tried and true.

I have found some truly excellent spaghetti sauce recipes at allrecipes, but this one is the best. My son and wife both gave it two thumbs up. I did reduce the sugar by half and it was exactly the right amount, lending a taste of sweetness but not so sweet that it tasted like desert. The burgundy provided a twist which is hard to describe, but welcome nonetheless. It did not leave any sort of liquory flavor and did not overwhelm. Highly recommended. Authentically Italian.