Fantastic! Both the French toast and the syrup are delicious, and both could easily stand on their own. Together they are sinfully awesome. You may think the syrup sounds like more trouble than you want to go to, but it really cooks itself while you are making the French toast - and is well worth it. I love the idea of this toast and can see making it with all kinds of fruit fillings. The syrup is just plain excellent. I made this as written, using Merlot for the red wine. Great recipe - thanks! :)

I was disappointed in this recipe. I could tell that it was too sweet for us as written (and as many of the 5-star reviews will also tell you), so I did cut back the sugar by a cup. The flavor is great after that change, but I also found the texture unfortunate. I wouldn't try this no-cook method again for a creamy ice cream. I'm in the process of melting this and re-churning it to see if I can get a better texture. Otherwise, it's really only good for shakes (which won't kill us). Thanks anyway.

Really good! This is a great korma recipe for anyone who doesn't like coconut. I happen to love it, so I added a wee bit of coconut cream to this. Loved it with Indian Style Basmati Rice and Indian Peas and Cauliflower from this site. Thanks for the recipe, Stephen!

This is a nice, clean and simple side dish for an Indian meal. Some of the reviewers are wanting it to be something else. Please note that the recipe calls for cumin *seed*, not ground cumin, which would definitely overpower this dish if mistaken. I made this recipe as written, salting to taste, and enjoyed it very much with Steve's Chicken Korma from this site. Thanks for the recipe!

Yum! I loved the touch of cardamom in this. I also like the bite of plain yogurt, so I did use the submitter's suggestion regarding that, and topped this with chopped mango and mint. Thanks for the recipe!

Yum. This recipe is a little salty for my usual taste, but it totally hits the guilty-good spot in my face tonight. Thanks for the recipe!

Great idea! The sauce is not my very favorite, but I really loved the shredded zucchini in it (I also added sauteed crimini mushrooms). I would likely try this concept again with a classic cream alfredo rather than the cream cheese & milk, but I also enjoyed this recipe very much with a little tweaking. Thanks!

Very good. I added mini chocolate chips to the batter and the tops of the muffins. My tops were pretty flat, but that's fairly typical for me so I wouldn't blame it on the recipe. I used a little cinnamon and left out the rest of the spices. Thanks for the recipe!

Great flavor combo! These are pretty dry as written. Consider cutting back on the amount of dry stuffing and/or adding broth to moisten it. I did both and added a wee bit of parmesan under the breadcrumbs. I made these with red and orange peppers, but I did add green pepper to the filling. Thanks for the recipe!

I really loved this. I made it as directed, except I kept half the bacon out to sprinkle on at the end - AND I overcooked my hardboiled egg so I had to kill it. The caramelized onions and bacon with the vinegar are deeelicious. Thanks for the recipe

Excellent! I followed this recipe exactly, except for skipping the salt at the end (taste it first, I'm a bit salt-sensitive, so you may decide you want it). I was a little skeptical about the freezing and thawing and freezing again and thawing again, but it all came together beautifully and tastes very much Mongolian Beef-y. I ate way too much. Thanks for the recipe! :)

I found this recipe while searching for something to do with a bag of chicken/veggie potstickers that had gotten stuck together on the ride home in the car and refrozen - and used it to unstick them. While the broth of this soup is a little bland for my taste, I so much appreciate the quick idea and base for a fun and tasty soup. You can add anything you want to it, use up leftover veggies in the fridge. This soup is truly ready in 15 minutes max, even if you screw around with the flavoring for a bit. I added a splash of oyster sauce, crushed red pepper and green onion, and mushrooms, carrots, water chestnuts and pea pods in place of frozen vegetables. Great idea - thanks!

I really loved this dressing on New Twist To An Old Favorite salad from this site (which did not have a dressing written into the recipe). I think this dressing would be a hit with any Greek-type salad or as a marinade. Flavor and texture are perfect. Thanks for the recipe!

As far as this recipe goes, this is an excellent veggie combination. I served it with http://allrecipes.com/Recipe/Absolutely-Fabulous-GreekHouse-Dressing/Detail.aspx from this site, which took it to a 5-star recipe with no problem. I chose to post my picture with the dressing recipe, but will also post it to this salad later. Thanks!

Very good! I followed the directions exactly, which is pretty admirable considering all the steps with the crust (it's awesome, btw), and added shredded parmesan to the top of this. I used a 10-inch springform pan because I don't have a pop-bottom quiche pan and it worked fine. The cooking time for the actual quiche was a little over for me. I had to stop mine at about 25 minutes, but it may have been due to the pan I used. Anyhow, great recipe - thanks!

Excellent! I was having a hard time finding a lot of reviews that followed the recipe completely, so I decided to do so myself to see what would happen. :) Unfortunately, my deep dish pie pan must be deeper than a purchased deep dish pie crust pan (I used Basic Flaky Pie Crust from this site in my own pan), and I had to add more egg mixture and cheese to this. As a result, my tomatoes "sunk" a little after adding the extra cheese and egg. Still, the finished quiche was delicious. This sets up perfectly - not overly juicy/watery like a lot of tomato quiche can be. I'm sure it works as written with a purchased pie crust just beautifully. I enjoyed mine, too. Thanks!

Very good - following the submitters correction in the reviews. Hope AR changes the ingredients & directions for you. Thanks for the recipe!

Nice! We had this as wirtten on grilled sirloins. Might add more chile powder/cayenne pepper for heat next time. Thanks for the recipe!

Yum! This was a littel on the sweet and thick side for me, but the flavor was fantastic. I cut the sweetness with a couple splashes of rice vinegar and served this on Napa cabbage. Very good, thanks!

Really delicious! I made this exactly as written and I'm glad I did. If you are expecting a tomato or regualr red pasta sauce, don't. This is different, and something really special. I used it with grilled tuna and polenta tonight, but especially loved mopping it up with chewy bread. Thanks, Angie! ♥