This is NOT a true caramel sauce, my thought is that this is a simplified version of dulce de leche. The method couldn't be any easier. Some reviews indicated trouble w/ cans exploding, well that issue is easily solved. 1. Do NOT open the can or puncture it in any way. 2. Set a large pot of water to boiling. 3. Once water is boiling, insert cans (making sure to remove the outer label) 4. Turn temperature to where it's gently simmering and allow to simmer for 2-3 hours (the longer you cook it the darker/thicker it will be) 5. Once time has elapsed, turn off heat and remove pan to allow to cool, and walk away, do NOT attempt to drain the water or remove the can or open the can at all. 6. You MUST allow the cans & water to cool, before opening the can up. Hopefully this will prevent the exploding can episodes for some of the reviewers!

I've had this in my recipe box to try for nearly 3 weeks - all b/c of not having the marsala wine - which is a MUST! I finally got around to making this last night -and I'm sold! The pork was SO tender, and the sauce was a perfect compliment! For the mushrooms, I chose to use baby ports which I sauteed in butter. I made this exactly as instructed - and it was wonderful! I read another poster had problems w/ the sauce being runny...the reason why -this poster acknowledged having added MORE wine than was called for - I think the problem is solved. This will be added to my "tried & true" crockpot recipe collection. Thanks for sharing!

When I saw the title I knew I had to try the recipe! I followed the recipe exactly, and while the batter was a bit thin, the cupcakes baked up perfectly moist! I actually ended up getting 36 cupcakes which means more...always a good thing! For those who had trouble w/ the bacon, you aren't cooking it long enough. The bacon needs to be cooked to where it's crispy not chewy -and don't forget to drain the excess grease. Also for those who had problems w/ the cupcakes being dry - double check your oven temp and make sure it's not off. For those who are tempted to try the recipe, don't let the negative reviews dissuade you - if you're a good cook, you should have NO trouble at all w/ the recipe! I frosted my cupcakes w/ a dark fudge frosting from the Bakers chocolate website.

This is a great dessert, I took 2 pies to a local function and they "disappeared" -good and bad, no leftovers to bring home -wah! The only thing I did a little different was to use a white chocolate peanut butter, and WOW it made this pie absolutely yummy! I would have to suggest scaling back on the whipped topping, and perhaps the milk, you don't want the pie to be so "runny". Other than that, great recipe!

I made 2 batches. The first batch (org recipe no changes) gets 3.5 stars, The dijon is TOO much, in fact it shouldn't even be in this recipe! The only "mustard" that should even make an appearance in this recipe is the dry stuff -found in the seasonings/herb area of your local grocer. It was creamy, but just lacked any type of "wow" factor. Second batch gets 5 stars -quantity listed is for FIVE servings...changes made: replace the dijon w/ 1/4 tsp dry mustard, use 1/2 tsp worchestershire sauce, instead of all cheddar, use a combination. I used 5 ounces cheddar cheese, 1 oz EACH extra sharp white cheddar, muenster, and 5 cheese italian blend. Yummy, and creamy - this made an awesome mac & cheese - plus it made a wonderful base for my chili mac! I also changed the method of prep. Melt the butter first, then whisk in the flour to where it's smooth, slowly add your chicken broth, and continue to whisk, then add the evap milk (I used 2% evap milk) and continue to whisk over a med-high heat until slightly thickened. Then proceed to add in the cheese, and remaining ingredients. This method keeps you from having to nuke the milk & broth.

Not bad...obviously not as good as my family recipe -...but these were decent. The only thing missing -frosting! Absolutely must be frosted w/ a butter roux frosting to achieve perfection!

I often try to keep to the original recipe as much as possible, as I immensely dislike those who massacre the original ingredients and then give it a horrible rating. In my case I did not have the cornflakes, so I did the next best that I could do and used Special K cereal instead. I really am not a fan of too much salt, so I did swap the salt for garlic powder. When it said creole seasoning, I figured I could used Bayou blast by Emeril. The only thing I probably missed was on the cheddar, I sprinkled it on top...this was tasty and I can't wait to make it again! I put a quick meal together by using a fettucini alfredo noodle packet then added in some bayou blast to give it a cajun kick, I served it w/ veggies and garlic bread. Thanks for sharing!

I really liked this, the dough was reminiscent of a sugar cookie, only b/c I swapped the ingredient amounts for the vanilla and the almond extracts. I chose to add in 1 tsp of vanilla extract to the cream cheese mixture, but other than those subtle changes this was really good! I chose to place the dough between two pieces of parchment paper -you could also used wax paper, it saves on the clean up, if you don't want to do this, I would use confectioner sugar in place of the flour. I also used a lightly greased tart pan that had a removable insert, instead of the pizza pan. After rolling out the dough, all I had to do was remove the top parchment paper, place the tart pan on top of the dough, and flip the dough into place...quite easy using this method. I pricked the bottom of the dough w/ fork tines before baking, and also pressed the dough up the edge of the pan, but during the baking time the dough "sunk" forming it's own edging. Great dessert, the only thing I can think of that would make it even better, might be to drizzle some chocolate on top of it. Thanks for sharing!

Absolutely simple to make and tasty! I do think that the amount of strawberries need to be reduced, or a larger can of red bull should be used, but I wouldn't dilute it with water as suggested. This recipe could be a great starter base. Thanks for the share.

I was hesitant to try this recipe, especially after reading the reviews where it was stated the frosting separated. I had no problems w/ the frosting. For those w/ the problem, the only thing I can think of that would make the frosting separate is if you have someone living w/ you who has a habit of drinking milk straight from the jug.

I made the recipe as is, and did NOT burn it, however I think while it was good, it needs to be tweaked, the soy sauce and balsamic vinegar should be no MORE than 2 Tbsp each, I think the honey could be swapped w/ brown sugar w/ better results. I also think the option to add more salt is crazy -the soy sauce is salty enough!

I always dis-like people who "massacre" recipes and then rate them so low (well duh! It's not like you're some awesome well known chef!), so having said that, I made it per the instructions and it's good (4 stars), but to make it 5 stars, here are my suggestions: Mix 2 tsp each garlic powder and oregano w/ 1 tsp crushed rosemary - rub this onto the pork chops, and do a quick sear in the oil. Use a GOOD brand of pasta sauce (ever hear the theory "buy cheap, get cheap"...well the same holds true in cooking!) I recommend Bertolli Fire roasted tomato sauce w/ cabernet sauvignon! Then to give the dish more depth, don't stick to regular diced tomatoes, I suggest Glen Muir fire roasted diced tomatoes. Instead of a normal bell pepper, I chose to go gourmet and bought fire-roasted red bell peppers...it was Absolutely phenomenal! Also, instead of your regular white mushrooms, swap those for the baby ports - it will give some rustic heartiness to this dish. Even though this dish has dry white wine, the flavours meld SO nicely! It's a fantastic dish! Oh, and make sure you are using fresh mozzarella, not that brick stuff!

First have to say they were NO WHERE near being like the same doughnuts offered by a well known chain. Good but not a "copykat". Ironically these were almost similar to an Alton Brown recipe - w/ the only differentiation being in the amount of sugar - and directions. It's important to thoroughly check the temperature of both the water and milk -too hot and the yeast will be killed, too cold and the yeast won't activate. Also a key factor is simply that this dough does NOT need a whole lot of flour -this is a "wet batter" if you add too much flour, the consistency won't be as light. A good doughnut but not a copykat.

This was incredibly quick to prepare, as well as delicious! Instead of cutting the chicken into strips, I sliced the chicken where I had thin "fillets" - I simply took a sharp knife and made thin diagonal cuts that were just slightly parallel. I seasoned the flour w/ a little bit of garlic powder, salt and black pepper, and seasoned the chicken w/ black pepper, crushed rosemary, and salt. I sautéed the garlic in a mixture of EVOO and butter. This is a keeper!

I changed this from a "shrimp" feast to a seafood feast! I left out the beer, and used andouille sausage instead of smoke sausage, also left out the onions -sorry "onion breath" doesn't sound appealing. Added in some crawfish, dungeness crab, and snow crab legs...used a "prawn size" shrimp, and red new potatoes, that were a small/medium shape (to allow to cook faster) - this has become a monthly ritual for my husband and I! Yummy!

I love how simple it is to make fajitas in a crock pot. I used rotel tomatoe instead of tomato w/ garlic and onion. I left out the jalepeno peper, and added in some lime juice. I used all red bell peppers instead of a mixture of green and red. There were no leftovers. I used the "Tortilla I" recipe as well instead of store bought tortilas

Made these and they were as simple as could be. I rolled them between parchment paper, and had no problem w/ needing extra flour. The tortillas were soft, and wonderful. I used the tortillas w/ the slow cooked steak fajitas...yummy!

Made this last night, and to give it additional visual appeal, I used a pastry bag w/ a star tip to add the whipped topping. Also garnished each slice w/ a marashino cherry. To add more depth, I added a dash of caramel extract to the whipping cream...yummy! Instead of using a fork to poke holes in the cake, I used a tool from Pampered Chef called "Hold & Slice" -it has 10 tines, so it makes the job go a lot quicker, and allows the milk to be absorbed quicker

Fantastic! I did tweak it though by reducing the amount of chili powder, and also adding in ground coriander. I also have an allergy to onions, so it is rare to find ANY salsa that is made w/o onions. Thanks so much!

At first I saw some complaints about the frosting being runny...afterwards, I noticed that those who had problems w/ the frosting were "newbies" - key point and that's simply you need to make sure that your utensils and bowls are thoroughly clean and grease free -in otherwords don't use a plastic mixing bowl! Remember this recipe uses an egg white and it will not set up properly if your utensils/mixing bowl has any trace of grease/fat in it.