I pulsed two cups of fresh basil with two teaspoons of fresh minced garlic in the food processor and then added it to the simmering sauce. YUM!

I followed this recipe as is. I thought it tasted a bit 'cream-of-mushroom soupy'. I think the addition of some garlic and for sure some cumin could help that out. They were good and I will make these again with a few tweaks. Its a nice change from the traditional red sauce!

These were great! Instead of placing the batter in an 8x8 pan, I put it in 4 ramekin dishes. I topped each off with a scoop of ice cream and everyone thouroughly enjoyed them! It was just like eating a big, warm blueberry muffin! I used the Kitchen aid mixer to 'cut' the butter in which saved tons of time and effort.

VERY good! VERY simple to make also! I used regular bacon and added some fresh basil to the mix. Mmmm..mmmm..mmmm! Everyone that had it, LOVED it!

This is similar to my recipe, but I am all about easy. No need to use a double boiler--just cook the lemon juice, sugar (reduced to 1/3 cup) and egg yolk over medium low heat, whisking constantly until thick. When the lemon curd has completely cooled, fold in 2 stiffly beaten egg whites and 1 (8 oz) container Cool Whip. Pour into meringue shell and refrigerate for at least 4 hours. Then top it with real whipped cream and garnish with lemon peel. This is a great Spring/Summer pie! P.S. Always use a glass pie plate and spray it well with cooking spray before putting in the meringue. This will make serving the pie much easier.

If there would be a 100 star rating, this one gets all stars!!!! I made this exactly as is (other than changing out the swiss cheese for provolone). It was easy to make, the chicken was tender and the taste of it all together with the sauce was so flavorful and rich. This is a keeper for sure! This is one of the best recipes I have made from this site.

Simply delicious!!!!!!! I could eat a whole baugette of this bread myself! This could EASILY be served as an appetizer or dessert. I didn't change anything with the recipe. Very easy to make, very tasty, and a wonderful treat on a summer day!

I am not a huge fan of bread machines, but we were out of bread one night and I thought to haul mine out to make a loaf. I used this recipe and it turned out so good that it was gone very quickly. So I sent my husband to the store for more yeast, and began to make a second loaf. This time, I put the whole package of yeast in the machine (because more is always better, right?). I set the timer for overnight, because it was late and the next morning I had a Lucy Ricardo moment when I walked into the kitchen---the bread had exploded through the top of the machine! Not being one to waste anything, I salvaged most of the bread by breaking it into pieces, drying it out, and making a bread pudding. For my third try, after spending close to an hour cleaning up the bread machine, I measured everything precisley. Unfortunately, the bread machine had not survived the previous ordeal, and refused to turn on. So I dumped it all into my Kitchen Aid and used the dough hook. I let the dough rise in an oiled bowl for about an hour, punched it down and then put it in a loaf pan. This time the bread was perfect! It looked like real bread--no holes on the bottom from the bread machine. I have made this several times since. The only change I make is to use 2T sugar, 1 cup whole wheat flour and 2 cups bread flour. It couldn't be any easier. P.S. I threw out my bread machine.

I made many modifications. I used broth instead of water. I used wide lomein noodles instead of rice. I omitted the sesame oil. I added 1 teaspoon salt. I only used 1/2 tablespoon of curry paste (and it was still wayyyy hot). My coconut milk was 14 oz. I added 2 1/2 tablespoons brown sugar, 1/4 cup fresh chopped basil, 1 sliced zuchinni, 1 cup bean sprouts, and 1 cup snow peas. Directions: Bring broth, coconut milk, sugar, salt to a boil. Reduce heat to low and simmer 15 minutes. Add vegetables and tofu and simmer another 10-15 minutes. Serve over noodles or rice.

This is the best chocolate frosting recipe I have ever tried. My husband is convinced that you could frost sardines with this recipe and they would taste good. (He didn't really say sardines, but the meaning is the same!) ;)P.S. Use Mrs. Richardson's Hot Fudge--it is the best.

This wasn't a cake--it was a pan of brownies. The taste was so-so--not chocolately enough for me.