This was excellent. I multiplied the recipe times 6 and used it to flavor 6 lbs. of meet for a "taco party" (adding water til it looked like the right consistency. Best tacos we've had. Will make again and again.

People seemed to really like this! Changes I made - I omitted the cilantro (yuck!) and upped the parsley, used fresh dill, 1 large seedless/English cucumber, 2 large jalapeos and added an extra tomato. Little advice - buy the most flavorful tomatoes you can and add a little salt right before serving. If you add the salt too early, it will draw water out of the cucumbers and tomatoes and will make for a very runny salsa. Also, make this several hours before serving for best flavor.

Bland, bland, bland. Fresh parmesan cheese couldn't even save this one. Wish I could find my old carbonara recipe. It was out of this world!

So, so good. Everyone loved this. Changes I made to suit our tastes: made 1-1/2 times the recipe with no problems, used about 10 oz portobello mushrooms, roughly chopped TOTAL. No additional mushrooms were added and we thought it was plenty. I added less shallot (my husband doesn't love it) and skipped the chives. I also added freshly grated parmesan (about a cup)and think it made all the difference in the world. I also used Kithen Basics Chicken Stock (sold in a yellow box in the soup aisle) because I think it's the best available. Took A LOT of time - especially because I increased the recipe (probably 35 minutes of contstant attention), but I'd make it again in a heartbeat.

Delicious. I grilled the chops instead of pan frying and timed the sauce so I wouldn't have to keep the chops warm (and chance them drying out). For the sauce, I reduced the vinegar to 1 Tbsp. and switched to Apple Cider vinegar. I also stirred 1 Tbsp. of unsalted butter in to the sauce after removing from the heat. It was really, really great. My husband finally likes pork chops!

Yuck. The only change I made to this recipe were substituting vanilla extract for the lemon. These tasted so sour to me! And it wasn't that the cream cheese was sour - I checked it before adding. I think the cream cheese flavor was just too much for this delicate cookie. The consistency was good and they baked up nicely (good texture), but they just didn't taste right. Will not be making this one again.

Very, very good. I didn't have anise extract so used almond. Tasted great but anise would have given them a more authentic bakery taste. Highly recommend.

This was really good, but I think it needs more coffee flavor. I think next time (and there will be a next time!), I will use strong coffee in place of water in the cake mix and will also brush on more coffee (I brushed - didn't pour). The cake could definitely take a little more without getting soggy. I only made two layers (both with coffee granules mixed in) and it turned out great. I covered the top and sides of the cake with grated dark chocolate and a packet of mocha cappuccino hot chocolate mix. My filling wouldn't set up, so I sprinkled on a bit of instant vanilla pudding powder and that worked well. Highly recommend. Everyone loved it!

The marinade was out of this world. I marinated chicken breasts for about 6 hours and then basted often while grilling. I also added two cloves of chopped garlic to the marinade. It was just delicious! Hoghly recommend.

This was really delicious and really really well received by dieters and non-dieters alike. I used sugarfree chocolate fudge pudding, 1% milk and Fat Free Cool Whip with great success. I made this cake in a tube pan, but found that the last quarter of the cake started to collapse as I sliced it. Think next time I will prepare cake in a 13 x 9 pan, slice a layer off of the top to add to the puding mixture and just put the pudding on the top of the cake instead of inside and then cover the pudding with cool whip. Think it will be less messy that way! Highly recommended. A couple of ideas I'm thinking of trying in the future - trying with banana pudding mixed with diced bananas or making a pineapple angel food cake (cake mix + 1-16 oz. can crushed pineapple with juice added instead of water, adding coconut pudding and topping whipped cream with toasted coconut for a pina colada attempt. Seems like you can have lots of fun with this one!

I used the pre-sliced mini loaves of rye bread available near the deli counter and toasted each slice for a few minutes in the oven, without turning. Then I spread the slices with cream cheese and topped with a thin slice or two of english (seedless) cucumber. I also omitted the dill. They were still wonderful and very well received. I made teh cream cheese mixture the night before and just assembles the appetizers the day of the party.

NO ONE liked these. They were expensive and there were tons left on the tray. I will not be trying these again.

Really great. I prepared the dough ahead of time and froze it for a few weeks so Chritmas baking wouldn't be so crazy. (If you decide to do this, thaw the dough in the fridge overnight.) I replaced the almond extract with vanilla and used apricot preserves instead of raspberry jam. I also drizzled the cool cookies with white and milk chocolate. TONS of raves. I found the easiest way to make the thumbprints is to roll the dough into balls, place on sheet and push the back of a wooden spoon straight down (careful not to break through the bottom). After that, widen the hole with your index finger, leaving at least a 1/4" rim on the top of the cookie. Fill 'em up and bake away. They're really wonderful!

These were really fantastic! I made a few changes - I substituted bwon sugar fro teh white sugar in the crust and used unsalted butter instead of margarine. In the "gooey" part, I only used 1/2 c. white sugar and 1/2 c. brown sugar. Just about everyone said "These are perfect - not too sweet at all!" I highly recommend them!

I have absolutely no clue what all of the rave reviews are for. This cake is so weird - the texture is bizarre and the flavor is not enjoyable at all. My husband only ate the icing and left his entire slice of cake behind. He never leaves anything behind.

This was my first time making biscotti - and it was wonderful! I omitted the cranberries, pistachios and white chocolate and sub'd 1/2 c. chopped walnuts and 1 c. mini chocolate chips (all I had). I doubled this recipe with absolutely no problem. For the second bake, I cooked them for 7 minutes per side and they were perfect. Easy to slice thin with a serrated bread kinfe!

Great, great cake. I made a couple of modifications - sub'd 1/2c. oil and 1/2 c. applesauce for the oil, omitted the pineapple and used walnuts in place of pecans. Really moist and tasty! I had to turn the heat down about 25 minutes through bake time and bake another 10-15 at 325 - the edges got a bit crispy before the middle was done. I also sprinkled walnuts on top of the cake instead of stirring them through the icing. Made for a very pretty cake!

I have never before made anything that caused every single person at a BBQ to request the recipe. This is FANTASTIC. I only used half of the sugar called for and it was still great!

Good flavor, but I wish the choclate filling would've been a little firmer. I might try adding more gelatin next time. Overall, a bit time consuming, but really well received at Thanksgiving.

Pretty tasty. I wish it would've been a taller cheesecake, but overall the flavor was really good.