The base recipe is very good. I followed some of the suggestions from other reviewers: about 1/2 c. cheddar, added some garlic and onion powder to the batter, doubled parsley in the powder and only used a few dashes of salt. In the first batch, I made them too big and they took about 17 minutes. I suggest using only a 'small' heaping tablespoon for each biscuit. Next time, I think I'll add more cheddar and seasonings to the batter. Overall, it's a good starting recipe.

I added sliced portobello mushrooms right after adding the wine (I used Chianti). As for the brandy, I had to use Jim Beam instead- it still turnout out wonderful. My husband really enjoyed the sauce, but I think next time I'll let it cook a bit more, as I wasn't too fond of the crunch from the shallots. Overall, it was quite good. My cut of steak wasn't that good, and only about 3/4" thick, so I think it would have been better with a sirloin or filet. Nonetheless, the sauce more than makes up for it.

I love sweet tea, and since I live in Korea- it's VERY hard to come by. After getting tired of powdered Lipton tea mixes, I decided to give this a try. It's perfect, and very quick to make.

I stuck to the recipe as best as I could. After browning the one link of mild Italian sausage, I added the chopped mushroom stems, minced shallots, and garlic. I added Italian seasoning, salt, pepper, and red pepper flakes. Instead of bread crumbs, I used crushed Saltines. For the cream cheese, I found I needed about 4 oz. of plain cream cheese, and also added a few tablespoons of whipped chive cream cheese. I threw in a handful of shredded parmesan, stuffed my button mushrooms and baked in a mini muffin pan at 400 degrees for 12 minutes. Fantastic! I honestly didn't think that one link would be enough- but it was plenty. I still have enough stuffing left over to fill at least a dozen more. UPDATE: I froze my leftover stuffing and unthawed it today. I stuffed two portobellos with it and topped with parmesean cheese. It was still wonderful. I definitely recommend making extra stuffing to freeze for later!

I was expecting something really special with this marinade- but never got it. I had to alter the recipe; ground ginger instead of fresh, and honey instead of Aunt Jamima. My rib eyes marinated for about 7 hours before I broiled them. I agree that yes, it does produce tender and juicy steaks. The taste was slightly sweet- but that was all I got from it. Luckily, I had some A1 in the house to disguise the 'off' taste.

I only had one head of garlic on hand, so I had to adjust the ratios of other ingredients accordingly. Also, due to lack of parsley, I subbed a few dashes of Italian seasoning. I roasted my garlic inside a ramekin (covered with foil) for about 50 minutes- and I had no issues mashing the garlic. This was a nice change from your typical garlic bread. I served this with "Bow Ties with Sausage, Tomatoes, and Cream" from this site.

Like others, I followed the guidance of MSFURIOUS1 and used 3 whole eggs and 1 yolk. I used chicken bouillion instead of broth/stock and had no issues. This was fantastic.

After I read the reviews stating that this recipe is 'bland' and tasted like 'onion flavored water', I made sure I added extra ingredients to the boiled 'mixture'. I halved the recipe, but more or less estimated on the amounts of vegetables. I used a couple dried shiitake mushrooms (I had my biggest one simmer in the pot) and regular white button mushrooms. As far as bouillion goes, three cubes of beef and three cubes of chicken bouillions were PERFECT. Add a chopped green onion or two and a couple dashes of black pepper- and it's heaven. Granted, I hated waiting the 45 minutes for the soup to reduce, but it was definitely worth it.

Added in some lemon extract to the batter and the icing...excellent flavor! This is such a moist and delicate cake. A huge keeper in our house! I made it the night before and it was so good the next morning for our guests and their coffee...wish I could give it 10 stars!

I made this cake for my best friend's birthday. She doesn't like traditional cake, so I picked something a little different. She and my friends all LOVED the cake (my boyfriend was a bit jealous I didn't make it for HIS birthday). My best friend's boyfriend even asked me where I bought the cake! I followed all the tips above, like making two coffee-flavored layers instead of just one, and doubling the Kahlua, and using the substitute for Mascarpone cheese. One note: The recipe above from HEIDI8803 for the Mascarpone cheese substitute should be halved; the recipe it came from, the raspberry cheesecake, calls for 16 oz. of the cheese. The only problems I had with the recipe were my own fault; DO NOT let the frosting sit (probably common sense, but this was my first solo cake baking venture). Whip it up right before you are going to frost the cake, otherwise it will separate. Also, freeze the chocolate before you try to make the pretty chocolate curls, otherwise they are more like chocolate chunks. It still looked alright though.

This was pretty good. All I had on hand was the "Kraft Green Can" (gasp!) and some pecorino romano cheese...so I used the pecorino. I also added some shrimp that I sauteed in butter and garlic. I think I found my new alfredo recipe.

I followed other reviewers' suggestions and broiled mine (5 min. each side) and removed the gills. I poured my marinade (reduced to one serving) into a ziplock bag to better coat the mushroom. Next time, I will probably double the marinade and add a few more dashes of red pepper flakes. Overall, quite tasty, especially with provolone cheese and served on a soft (slightly toasted) roll.