I used boneless short ribs that I trimmed as much fat off as possible before I started cooking them. The meat was extremely tender and the sauce had a nice zing to it without being too spicy. I left the cover off for the last half hour to thicken it some. Served it over wide egg noodles.

I first made these at least 30 years ago. They take some time to make because of forming the logs and frosting them, but they're really delicious. Sprinkle some nutmeg on the frosting while it's still wet for a really festive look. You might try some real rum in the frosting too instead of the flavoring.

SALTY! I can see that these would have potential, but as the recipe is written there is much too much salt, and it totally spoils the bars. On the other hand, it's certainly easy to whip together and the ingredients are things that are usually around the house.

The name says it all! This is a delicious, rich chocolate frosting that's easy to make and tastes wonderful. My only recommendation is to make sure to sift the sugar and cocoa first so you don't have any lumps. It's so good you just want to forget the cake and eat the frosting!

I used this recipe b/c I never made zucchini bread before but my mom gave me giant zucchinis from her garden. It is just right and the whole family loved it.

This is a good basic recipe that's not hard to make. The short ribs came out really tender. I didn't do it, but you probably could make a good gravy from the broth to serve on mashed potatoes.

I've only tasted horchata once and never made it before. It was...a learning experience. If you don't have a blender and substitute a food processor, DO NOT put very much water in with the rice because centrifugal force will send the water right up the sides of the food processor and out onto the counter because there isn't a seal on the top. In spite of the mini-flood I was able to make the horchata and I enjoyed the flavor although if I made it again I would cut back a little on the sugar and use cinnamon sticks as others have suggested. I liked the cinnamon flavor, but not all the powdered cinnamon that settled on the bottom of the glass.

These turned out very well and were not difficult to make. People were surprised that I hadn't bought them at a bakery. The crust is flaky and crisp and the filling is good. I would recommend being generous with the filling. Some of mine had more than others, and the ones with more tasted better. Some may bubble out on baking but it doesn't really matter.

I loved the pretzel crust and my guests were surprised to learn what it was. I only used about 3/4 of the container of whipped topping and if I made it again I would cut back a little more to make the lime/orange flavor even more predominant. Some have said that the filling didn't set well, and reducing the whipped topping may help that problem as mine held its shape perfectly.

I made this cake and added a shot glass of cherry liquor for a little jolt...and also added the cherry liquor to a whipped topping instead of choc. icing....It was really good...I got a lot of compliments on such an easy recipe....Thanks Ginger

I was amazed at how good these were. We had to try them before they were completely cool, and then we had some more later. We preferred them at room temperature--but don't get me wrong, they were good warm too, although a good bit runnier. I would make these again.