Excellent! The cayenne adds a nice kick (don't omit it; it's very subtle), and the bleu cheese does add a certain creaminess, again, without dominating. I used GrannySmith and Braeburn apples. Brought to a holiday potluck and brouhgt home about a cup (having doubled the recipe). A definite hit and will file away for next Thanksgiving!

Substituted coffee for water and buttermilk for milk+vinegar. Made in ring pan; took about 45 mins.... Great cake -- good texture and flavor. Thanks!

Pretty good. Like some other reviewers, I used brown sugar for the bottom/top (with the peaches). Other than that, more or less followed the recipe as posted. I probably used half again as many peaches (because I had them on hand). It does not make a really substantial cake, essentially little more than a vehicle for delivering the peaches. Nice texture, not "bready" at all, but is, rather, not the spongey cake so frequently encountered. Yum.

Made this for my monthly potluck tonight. Skipped the sesame seeds (didn't have any) and kinda winged the proportions ... but was tasty and different. Watermelon + mint was very nice. The mint wasn't overpowering (but, remember, I didn't follow the measurements/proportions exactly). Was good to serve watermelon as a savory (rather than sweet/dessert). I do recommend going easy on the amount of dressing you pour over the assembled salad... I'm left with (probably tasty) soupy leftovers. Oh ... and be sure to add the dressing at the absolute last minute. Enjoy.

I give this recipe four stars, but only because I modified it. Taking the advice of another reviewer, I completely eliminated the baking powder, making it a much more "true" pound cake AND entirely eliminating the overflow problem. I also converted it to a lemon pound cake by substituting (1:1) fresh lemon juice for the vanilla, adding about three tablespoons of lemon zest, and reducing the sugar by 1/2 cup. Taking the suggestion of another reviewer, I sprinkled brown sugar and choppped pecans in the pan before filling it with batter. Baked (without pre-heating the oven) for seventy-five minutes (splitting the difference between the suggested bake times). The resulting cake is really good; it came out of my (silicone) bundt pan cleanly and easily, although I did notice a very slight underdone swirl through the lower register of the cake -- maybe I should have kept it in the oven a bit longer. Thanks, Diane, for a great foundation for a really very good cake!!

This was very good (after adjusting the recipe, based on several reviewers' sugestions). I used half the called-for mayonnaise and upped the curry powder by a half. I also substituted red bell pepper for the called-for green (milder flavor and more color). With these couple of tweaks, this recipe will enter my lunch (carry to office) rotation. Thanks!

Good flavor ... and certainly quick, moist, and yummy, but ... I was struck by the absence of leavening (other than eggs) in the recipe. Not sure if this is an error or purposeful; does make for a VERY heavy cake (which didn't rise much at all) -- more like fudge than a cake...

As usual, made a few changes: substituted fresh Polish sausage for the Italian sausage and evaporated skim milk for the cream. Also more or less doubled the garlic. Great soup (albeit no longer "Italian")! And ... now relatively healthful!

MMMMMMMM I made this cake in a 10x15 (bigger than the typical 9x13) sheet-cake pan (layer cakes intimidate me) and used some of the suggestions made by other reviewers: I substituted coffee for the boiling water and upped the cocoa by a quarter-cup (bringing it to a full cup). I was put off by the soupy nature of the batter when i poured it into the pan, but the cake rose just fine (although not very high in the center). I ended up leaving it in the oven for an extra ten minutes (and it probably could've used another ten). I didn't alter the frosting recipe at all, and it made a somewhat thick layer across the top of my cooled cake. All in all, a very chocolatey, moist cake -- a hit at an office party today marking the departure of a dear colleague who had requested a chocolate cake (he took the leftovers home).

Although I modified this recipe somewhat, I still want to pass along my rave review. Based on others' comments, I substituted italian sausage for the chorizo and added a bag of pre-washed spinach, a small bag of mini-carrots (too lazy to slice carrots, I guess), and a measure of coriander equal to that of the other spices. I also used canned chicken broth instead of the called-for water (something I routinely do for most soups). Good, warming wintertime soup! Thanks!

I made this chicken to have for sandwiches, so I didn't eat it hot. I essentially followed the recipe as written, with one change: rather than stuff the chicken with garlic, I used four leeks (white portion only), sliced into rings. Not sure it made much difference in the taste of the chicken, but the roasted leeks are tasty! Nice crispy, flavorful skin. Roasting instructions worked perfectly.

Wonderful. I made a couple of changes: first, because I wanted to give two gifts of pound cake, I filled two (smallish) loaf pans. In addition, I substituted almond flavoring for the lemon. Otherwise, I followed the recipe exactly (full complement of eggs!) To compensate for the smaller pans, I reduced the baking time to an hour and fifteen minutes. I did have a bit of trouble getting the cakes out of the pans, but with some cutting around the perimeter, some pounding, and some flexing of the pans, I was able to extract them with minimal damage. I had used spray oil, rather than butter, to grease the pans. They look and smell terrific ... and judging by the crumbs that were sacrificed in the removal process, they seem to taste pretty good, too! Thanks!

Tasty enough, as scalloped potatoes go. My potluck diners were surprised to learn about the anchovies.

Ok, so I made a few changes... But only to tweak what I think was already a great recipe. First, I added an extra yolk in the custard mix, only because I wanted to "paint" the unbaked crust with egg white before I filled it, as another reviewer had suggested, (but then I forgot to do that). I also substituted one-quarter tsp of almond with for equal amount of the vanilla, to subtly enhance the coconut flavor. Because I had it in the fridge already, I used a quarter-cup of heavy cream in the milk. Oh ... I also did not use the broiled topping ... just didn't think it needed it ... but I think the next time I will sprinkle the filled crust with a healthy dose of coconut before sliding the pie into the oven. My custard nicely filled a deep-dish pan and needed about ten extra minutes of baking time to come out perfect. Thanks for this great recipe!

Pie ended up tasting like pound-cake-in-a-crust. Not altogether bad .... just not what I was looking for. I think I just prefer my chess pie more "custardy."

Very tasty! I substituted fresh mushrooms, which is probably why mine came out a bit ... runny, but the flavor was great, and a day later, all the excess juice had been absorbed. Like most good casseroles, this one is even better as a leftover! By the way, I had hoped to use country-stye (boneless) ribs, but when my local grocery had no ribs, I used a very small loin, sliced into cubes.

I made a couple of modifications. I added about two cups of sliced mushrooms to the mix, substituted one-and-a-half teaspoons of cajun seasoning for the mix of salt and peppers, and cut the cream (by about half) with non-fat evap milk. We probably could have stood a BIT more heat, but it had a very pleasant "bite." All in all a very satisfying, somewhat decadent dish....

Used this recipe to make Coconut Pudding by substituting 1/2 tsp almond extract for 1/2 tsp vanilla and adding about a cup of flaked sweetened coconut (because it's what I had in the freezer). Probably could have done with less coconut. Pudding thickened up exactly as the recipe described; texture and color are great! Oh ... I did without the butter ... decided neither the recipe nor I needed it!

Good stuff! I was attracted to this recipe because it didn't use canned soups. I made one small modification suggested by others: I added the dried thyme to the cubed raw chicken (I used two boneless breasts and two boneless thighs -- for ONE pie.) as it cooked in a large skillet. I used the liquid from this as the "broth." Other than this, I followed recipe as published, using store-bought crusts. Excellent. Will make again! Thanks!

I ended up using thinly sliced round steak (store didn't have cube steak). I did have problems with the breading not adhering to the steak... I also doubled the gravy ... and added a half of a large onion, minced, letting the onion soften in the grease before adding the flour. The addition of the onion was a good move, although the half was too much. I also added a healthy sprinkle of red-pepper flakes. I may try one of the "chicken-fried steak" recipes next time. Can anyone tell me the difference between COUNTRY-fried steak and CHICKEN-fried steak?