This is a good chocolate pudding recipe, but I would cut back on the sugar a bit to 3/4 cup. I didn't have the semi-sweet chocolate squares so I added 4 tablespoons of cocoa instead. Will definitely make again.

I chilled the dough overnight and they turned out great the next day! I also put the bananas in a small chopper when I was mixing everything together. The cookies aren't overly spicy or banana-y, which is nice.

These are sooooo cute! They took forever to make!!! I don't have any children (8-12), but this would be a great hands-on project for a holiday themed party. I made sure that I piped in the cream cheese mixture using a bag. I couldn't find the pimentos for the scarves, but they were still cute.

Unfortunately, I didn't like this recipe. I followed the recipe as-is, but the combination of the bell pepper and vinegar was too overbearing for my palate. I think that this recipe would be great with a lime marinade instead. I do plan on making this again without the bell pepper and vinegar.

very good recipe. it was very well thought out. thanks

so easy to make and tastes like it took hours to prepare

Made this for our housewarming and it was soooo good. They all loved it.

Easy and quick to make. Very yummy and filllng. Made with brown rice.

Here are some tips I found out: 1. A nonreactive saucepan refers to using any type of pot except aluminum and copper which would react with the acids in the milk; a heavy-bottomed pot is prefered to help prevent burning of the curds. 2. After the ricotta is made it can be stored up to 5-7 days, but may NOT be frozen; if it smells rancid then throw it out. 3. When you drain the ricotta in the cheesecloth, the longer you drain it the drier it will be, and the less you drain it the creamier it will be. 4. If you don't have a thermometer, then keep an eye on the cooking mixture until it separates into curds and whey (the milk has reached it's boiling point/scalding); remove from heat and either let the mixture cool/settle a bit, or scoop out the curds with a slotted spoon. UPDATE: The curds and whey separated nicely. I let the cheese cool down first, then I ladled the whey into a large bowl, and then I used a small colander to scoop out the curds into a clean dish cloth (I didn't have the cheese cloth on hand). Now it's hanging over the sink to drain and then I will refrigerate it over night. I tasted the ricotta and it tastes fresher than when you buy it at the store. This recipe is definitely a keeper. Thanks for sharing a classic, Orcashottie!

This is a great recipe for pork chops! I have made this twice so far, and the first time I tenderized the meat and let it marinate for 4 hours (according to one reviewer). They were bursting with flavour! The second time I made these I didn't tenderize the meat and I let it marinate for a day and a half. The chops were not as tasty as the first time I made them. I will make this again but with the additional step of tenderizing the meat. Will also try marinade with boneless chicken breast.

I followed the recipe exactly and found it to be a bit bland (perhaps the avocados were big). I added a bit more lemon juice and salt and it tasted better. My husband asked for tomatoes in it, so I added some diced tomatoes as well. Will make again perhaps with minced garlic.

I made a big mistake from the beginning of this recipe, but it didn't hurt it at all! I didn't have the recipe in front of me, so I boiled my potatoes for about 35-45 minutes. When I pulled out the recipe, I realized that I made a mistake. I peeled all of the potatoes and cut them into large chunks. Now for the best part... Instead of baking the potato salad, I ended up melting the cheese and the mayo in the microwave together. After that, I folded the cheese mixture, crumbled bacon, and diced onion into the potatoes separately. I told my friends to be honest, and they told me that they loved this recipe! They liked that this wasn't a typical "mustardy" or "mayo" saturated dish. The cheese and bacon really compliment each other.