It was fine, but nothing that great. I added a clove of fresh minced garlic and marinated for two hours...but I think it probably needed to marinate for most of the day. Great on the grill though and the kids liked it since the flavor was so subtle

absolutely fantastic! i had no experience whatsoever making italian bread, and my very first attempt turned out wonderfully. easy to make, delicious to eat. lovely crust, soft interior. we had italian veggie and mozzarella sandwiches for dinner with it, and it held up very well to all the fixings. i was really stoked to have such success with this, and will definitely make it many more times.

I have been using Wilton's recipe for icing since I took a class on cake decorating. The base of this recipe is similar, but adds flavor. The butter makes it creamier and the almond adds flavor so it doesn't taste too sweet.

This are amazingly good. I made a few modifications, some out of necessity. I had no nuts or raisins, so those were out. I cut the sugar down by 1/3c. because the apple butter is sweet. I also used only egg whites, again because that is all I had. So really, minor modifications but wanted to mention before I say these are FABULOUS. Truly terrific. I can't remember ever having such a healthy muffin that tasted every bit as good as the bad-for-you kind. They are especially good if you put in toaster oven right before eating. They freeze well (cooked) and thaw out just fine. The toasted wheat germ on top is very tasty - smart addition. THANK YOU for this recipe! It will be a regular in my morning rotation.

Super yummy! Had an awesome savory kick to it and was indeed easy to make. We all got a good curry high from eating it. I used fresh veggies, including parsnips and potatoes, so it took me a bit longer than 30 mins to cook, but the extra time was very worth it. My family and I much enjoyed this recipe and I will definitely make it again.

Very tasty! I swapped half the butter for applesauce and half the all-purpose flour for whole wheat, and they still turned out thick, rich, and moist. Thanks for sharing!

Good, satisfying, easy soup! It can be "skinnied up" by substituting skim milk for the cream if you like. It's very tasty and savoury either way.

This was beautiful.

I had some problems getting the sauce to thicken, but the flavor was good.

This was pretty awesome. It was my first time making Tiramisu, and it turned out amazing. I used 2 3oz packages of soft ladyfingers.

After some tweaking, this recipe yielded excellent cookies. The first time I followed it to the letter and ended up with a sticky, bland mess. Definitely not enough flour, and we like our gingerbread spicy around here. So the second time I added a LOT more flour (like over a whole cup) to get the dough nice and firm so that it could handle shaped cookie cutters, and then I chilled it in a covered bowl in the fridge overnight. I also nearly doubled the amount of spices. These changes made all the difference, and the end result was a chewy, spicy, savory cookie that stood up to decorating very well and stored nicely too.

Oh what a delicious dish! We adore sweet potatoes around here and eat them at least once a week in various forms. I made this recipe for Thanksgiving the first time, and it was just awesome. The only changes I made were to add some powdered ginger, and to use a potato masher to mix everything up, because we like a few lumps. So yummy, and good for you!

I love the addition of cloves to this classic oatmeal cookie recipe. It gives them just a little more kick and did indeed make my kitchen smell heavenly on this cold winter day! I like to try and "healthy up" treat recipes, so I made some small changes. First I substituted a cup of wheat flour for the white to get some more whole grain in there. Since wheat flour doesn't rise as well as white, I also added a half teaspoon more baking soda. Instead of the shortening I used unsweetened applesauce, which made the dough just a little too wet, so I added another eighth cup or so of wheat flour. As per others' suggestions I soaked the raisins in some boiling water for a few minutes, and that made a big difference. Instead of getting all bitter and shrivelly, the raisins stayed plump and juicy. I also recommend flattening the cookie dough a bit when you drop it onto the baking sheet. I love that these cookies don't spread very much. The finished product: moist, chewy, just barely crisp on the edges, and very very good. These are sure to be gobbled up by my family when they all get home this afternoon!

Absolutely yummy! Hearty enough to be gobbled up by my two meat-loving menfolk and healthy enough for weight-conscious me. I doubled the recipe, added a couple diced redskinned potatoes, and dumped considerably more curry in it because we like things savory. Really, really good. Make sure to soak those yellow split peas either overnight, or boil them a couple minutes in six cups of water and let them sit for a couple hours. They take a really long time to soften up otherwise, and it's difficult to keep the rest of the soup from scorching.