This was very good - I followed the recipe as written, but halved it. I used a zesty Italian dressing which gave it a very good flavor.

I've been making this for years, but I make a smaller batch, using only the diced tomatoes. My kids don't eat real food, but if they ever start. I'll add in the crushed tomatoes to make the larger batch!

This is delicious! Risotto is definitely time-consuming, but it's worth it. This will be made again and again!

This recipe was delicious! Hubby gave it 6 stars. It went very well with Gourmet Mushroom Risotto from this site. Thanks for a keeper!

This was delicious. I followed the recipe exactly with excellent results. I used the ice cream attachment for my Kitchen Aid mixer. I did think it would overflow, but it did not. (It came close, though!)Update: I made it again, this time taking some of the vanilla out toward the end and adding in strawberries. It was delicious!

I was a bit bummed by this recipe. I followed the recipe exactly, which was a mistake. I piped the mixture into the eggs and tasted what was left in the pastry bag. It tasted fine. I covered the eggs and refrigerated them for about 3 hours until dinner. I couldn't resist sneaking one and was shocked at how salty it was. I think if they were eaten right away it wouldn't have been a problem. As it was, I warned everyone and they took their chances. If I make these again, I will seriously cut back on the salt - 1/8 tsp. or less would be adequate.

These are very good and not too difficult to make. They are a little time consuming, especially if you fold the wrappers "wonton style". I skipped the celery, since I have picky people in the house. One full tablespoon of filling is a LOT. I used 1/2 tablespoon and that was plenty. I was still able to fold the wontons without them bursting.

I enjoyed this recipe. My husband did not, but since he's incredibly picky, this is just based on my feelings. I felt this needed "something". I'm not sure what. It's an awful lot of meat without much else - maybe some corn or beans would be a nice addition. I added water to the meat mixture because it was very thick at first. It baked up to a great consistency.

Very tasty recipe. I rated a four rather than five because the cooking time is way off. I set the timer for 30 minutes because 40 just seemed too long. The fish was completely cooked in under 25 minutes. I'm glad I checked it when I did or it would have been dry. I did not turn the fish, either. It isn't really necessary and can lead to breakage.

I enjoyed these, but would like them even more made with fresh beans. I skipped the onions, due to family preferences. Thanks!

Can I give this 10 stars? I was skeptical about the amount of honey and brown sugar in this recipe, but it was phenomenal! I used it on chicken and it was perfect. Thanks for a great recipe!

These were pretty good, but the batter needs to be a little thicker. Next time I will probably double the flour in the batter mixture. I added cayenne to the flour/cornmeal mixture, but will add even more next time. I used pickle spears on thin skewers to make it interesting.

These were good, but fell a little flat. If I make them again, I will separate the eggs and fold in the beaten egg whites at the end.

These are delicious and soft, as stated. I halved the recipe since I only had one box of pudding on hand.

This recipe is a keeper. My only complaint is that my wooden skewers didn't hold up so well, despite soaking. I already picked up a set of metal ones because I do intend to make this again. I followed the recipe exactly and marinated for about 5 hours. I chunked up zucchini and red bell pepper, marinated briefly in EVOO, salt and pepper, skewered them separately from the meat and served everything with Brazilian White Rice from this site. Delicious!

This was a delicious side dish with a grilled chicken dinner. I modified it slightly out of necessity - I used onion in place of shallots as I had none. After cooking the asparagus for about 2 minutes, I added a splash of cold water and put a lid on my pan. This helps it to cook evenly without the garlic burning in the pan. I will definitely make this again! Thanks!

I've made this several times. It's perfect just as written, but very forgiving. I was short on lemons, so I squeezed a few limes to make up the difference - delicious! Also, you can cheat a little if you don't want to take the time to make the simple syrup. Just start by putting the sugar in the bottom of the pitcher, then add one cup of very hot water (I nuke it) and stir to dissolve the sugar. If it doesn't completely dissolve, it will when the other 7 cups of water and the juice are added. You can add a little crushed ice into the water to chill it faster, too. A real crowd-pleaser, especially made with fresh lemons!

The frosting for this cake is delicious! The taste of the cake is also very good. The one problem I had was the preserves - the amount specified is not nearly enough to cover 5 9-inch layers. I'm glad I bought a larger jar. This is a very dense and rich cake. I made it the night before and refrigerated it. That said, it tastes better at room temperature. If making in advance, I'd suggest allowing it to sit at room temperature for at least an hour before serving. It looks very impressive, also.

After reading the reviews on this recipe, I decreased the sugar to 1/2 cup. My 11 year-old, who eats his pancakes plain, proclaimed these too sweet. No one else noticed because their pancakes were covered in syrup.

So simple, and so tasty. These taste like the chips served at certain Mexican restaurants. Delicious with queso or salsa.