This was good, but it definitely needed more flavor. I added two cloves of minced garlic with the onions and added cheddar cheese into the meat mixture before topping with the potatoes. I had leftover mashed potatoes, so I warmed them up and whipped them with a little whole milk for the topping.

I made this recipe almost exactly. The only difference is I don't brew espresso at home. I made a strong instant coffee and used that. This was delicious! I did double the recipe. I may use just a tad less sugar next time or substitute Splenda, but I will definitely be making this again and again.

This is a very pretty dish. I really wish I liked it more. I cut back the cream cheese, but the resulting soup reminded me of baby food. I think the cream cheese just makes it too thick. I wonder if leaving out the cheese and adding a little half and half or whole milk would improve the consistency.

This is definitely an interesting combination of flavors and textures. The sunflower seeds add a nice crunch. The combination of salt and sweet flavors works well in this dish.

This is a good recipe to start with, but it does need a little tweaking. I added peas and carrots, but I wish I'd added some garlic. I will next time. I found the dough to be a little sticky. I had to work a good amount of flour into it to be able to pat it out and cut it. The directions don't say how thick to roll the dough. I rolled mine to about 1/4 inch. These remind me more of homemade noodles than dumplings, though. Next time I will cut the liquid to 1/4 cup and roll them thinner. Thanks for a good base recipe (that doesn't use cream of something soup...) :)

This was a delicious meal. I halved the recipe and used homemade pesto (3 ice cube portions). My shrimp did take a little longer to cook, but that could be my stove. Thanks for a real keeper!

I needed a good use for some asparagus that had partially frozen (darn fridge) and I found a great one! This soup is delicious. I followed the recipe exactly and couldn't be happier with the results. I picked out a number of tips before pureeing and used them as a garnish. I will definitely make this soup again.

Great recipe! The chicken came out moist and flavorful. I marinated mine for about 6 hours before grilling. Thanks for a new keeper!

Don't skip the icing on these. It really makes them! I've been making these for years. I usually add a little extra almond extract to the icing.

I can't believe I haven't reviewed this recipe yet. I've made it for several holiday dinners. I do use baby carrots just as a preference. These are fantastic and I've been asked for the recipe several times.

HYDROLIZED vegetable protein is the source of glutamate, not Textured Vegetable Protein. TVP is a MEAT SUBSTITUTE. This is a VEGETARIAN alternative.

These were delicious! I followed the recipe exactly and will definitely make these again!

This will be my go-to zucchini cake recipe. I did cut back the oil to 1/4 cup and the cake was delicious and moist. I'd recommend that change as I think it would've been too oily with 1/2 cup. The only other change I made was to sprinkle chopped walnuts over the top with the chocolate chips. It was such a hit my FIL came to "visit" and had 2 more pieces. Thanks for a keeper!

I really enjoyed this dish. It was a bit time intensive, but the result was very tasty. I did up the spices a bit. I halved the recipe and ended up using about 6 Roma tomatoes. I also tossed some cheddar cheese on top during the last 10 minutes of baking. This is a keeper!

I have to say I was a bit skeptical, but this turned out great! The stuffing turned out slightly sweet but had a good flavor and the chicken was very moist and tender. I did add an extra slice of bread as my zucchini seemed a little wet. I stuffed two breasts and two thighs with the stuffing. I also sprinkled the skin liberally with salt, pepper, and garlic powder before baking. I will definitely be making this again!

I am the submitter of this recipe. I have just made another batch after receiving a less than stellar review. I followed the recipe exactly and had excellent results, again. My total baking time was 32 minutes. Some pointers to follow when baking anything - allow cold ingredients to come to room temperature (unless the recipe specifically states COLD). Cold ingredients drop the temperature of the batter resulting in longer baking time/underdone baked goods. This recipe calls for milk and an egg. I let mine warm up first (you can cheat here). Remember that oven temperatures vary, but the temp is always hotter at the top and cooler at the bottom. Opening the oven door repeatedly can also drop the temperature by up to 25 degrees. I do have one recommendation - if you use liners, I'd go with the foil type - the cheese in these muffins tends to stick to the paper. These are a moist muffin inside - there is yummy melty cheese all through.

Well, it seems that no one who has reviewed this recipe so far has actually made it as stated. I did. I chose this recipe because I had a sheet of puff pastry to use up. The only change I made was the size of the tart pan - mine was 11". To weight the pastry down, I used a 10" round cake pan and put a baking dish inside. I made the filling exactly as stated and it's delicious. I did top with homemade whipped cream and puff pastry hearts (made from scraps) with a little melted chocolate drizzled on top. This is a very elegant dessert. Seems a lot of people "fear the puff pastry" when there's no reason. This dessert simply wouldn't be the same in a graham cracker crust, but to each his own.

I've made these twice. Today I made them for a family reunion. I should have doubled the recipe, because my platter was empty about 5 minutes into the chow line. The one change I make is to grate one large clove of garlic into the batter. Delicious!

Thank you for submitting this recipe! This is a wonderful use for the zucchini that seem to take over my garden over night. The only change I made was to sub a little of the white vinegar with cider vinegar as I was about 1/2 cup short. I used half-pint jars and processed for ten minutes. This is a keeper and I will be making it again and again!

I wound up making these because DH wasn't able to get his "shrimp & fries basket" at the ice cream stand we took the kids to. I volunteered to make him shrimp and fries at home. I recently bought Panko bread crumbs at Whole Foods just because. Well, they use them all the time on Food Network, so they must be good, right? Definitely! This recipe is definitely going into the Keepers File. Hubby declared these the best shrimp he's ever had. Too bad the fries weren't on par with the shrimp. Thanks for a winner!