These were ok but they didn't have any special "wow"-feeling to them and honestly - quite boring!

These turned out very good! A little bit to rich for my taste but definetly a keeper. I would add more nuts on the top in the future but other than that they were a hit!

I had this cake when I lived in the States a few years back (I'm a native European) and I absoultely loved it. So I was excited to find a recipe that didn't call for cake mix. So I made this for me and my sisters birthday and it did taste ok. Very rich though. However it was quite messy to make and terrible to frost. It just crumbeld and there wasn't enough frosting to do the whole cake. I ended up useing whipped cream on the outside. I also had to leave the cake in the oven for about 20 min. more than the recipe called for. However, everyone liked the cake and it did taste fine.

fantastic! This is the perfect oatmeal cookie base. I have made these twice this week! First time I halved the recipe and added semi-sweet chocolate chips. Last night I halved it and added SunMaid dried fruit bits. I also substituted Smart Balance light spread for butter and it is still the best oatmeal cookies ever. As for making the cookies uniform in shape, I simply pressed these little babies into patties like I would a mini hamburger. They came out perfectly chewy yet cooked throughout. UPDATE: The third time I made these, I replaced the butter with peanut butter. AMAZING! So good.

tried it out the other day & proven to be some success.

This is a wonderful soup! There is no way I can pass a vegetarian dish over on my carnivore boys, so I had to add 2 cups roasted chicken meat. I love the flavor combinations of the vegetables and spices. I will definitely make this again. Thank you!

I don't think I'll be eating plain green beans anymore! I'm a fresh fanatic...but my boys (husband and stepson) prefer canned vegetables. This recipe actually made canned green beans good! That's high praise from me. Well done!

Loved it! I have become a fan of butterflying chicken breasts and using the increased surface area to infuse whatever flavors I'm attempting into all of the meat. I applied this theory to this recipe. I butterflied the breasts and slipped a rolled up ham slice into the breast, flixed in place with the toothpick. I browned them in half butter/ half olive oil with a tbl of minced garlic. I made sure that everything got good and brown so that my sauce had great color and flavor. The ham inside the chicken really made a great recipe greater. Thanks for this. Fine cuisine is less intimidating!

Great recipe to add on! I made sure to saute my chicken with a blend of cracked peppercorns, salt, Italian herb blend, rosemary, garlic salt and onion powder. When I took the chicken out, I put the white wine in alone at first to lift all the baked on seasoning and drippings. This step gave great color and taste to the resulting sauce. I added cold chicken broth with cornstarch to thicken the mixture. I also added fresh leaf spinach while it all simmered. I served it over Jasmine rice cooked in chicken broth.

This is one of those recipes that tastes like it comes from a great restaurant! Like others, I used fresh spinach leaves not frozen. I used 1/2 pound each of shrimp and scallops. To further make it "my own", I added a dash each of onion powder and garlic salt in place of the Old Bay seasoning. To cut down on the fat a little, I used half-and-half in place of the heavy cream and Smart Balance in place of the butter. A suggestion - Wondra Flour for sauces blends smoother than regular flour. Another great alteration was adding 3/4 cup chopped artichoke hearts. I also put the seafood in without cooking it first. Cook for 25-30 minutes and it comes out just fine! Fantastic recipe, thanks!

Very very good! We are big fish eaters and this one will go into the regular rotation. I added 1/4 tsp onion powder to it. Thanks!

I took others' suggestion and used fresh cilantro. Unfortunately it didn't quite live up to the bold flavor I was expecting. Maybe I should have added more salt, pepper, vinegar. Overall very good though. We ate it up happily. Thanks!

Wow!! Excellent recipe. We loved it. Like others, I added paprika and Old Bay seasoning to the sauce. I am not usually a fan of mayonnaise, but I worried for nothing. The sauce was not over-powering, but a great compliment to the fish. My five filets were a little less than 2lbs. so we have a little sauce left over. I am freezing it to serve as a grilled shrimp dipping sauce later this week. Great recipe!

I completely enjoyed this recipe. It is an