This cake is so very delicious! If you're expecting the same loft that you get from a boxed cake then you'll be disappointed as this cake is more dense. But I prefer it for it's simple ingredients (no fake stuff in this one) and wonderful taste. Plus it's much easier to decorate a cake that's more dense- I made it into a bunny cake for Easter. I did substitute butter for the shortening because I never have that in the house and it turned out just fine.

My husband is half Cuban and said that as far as taste and texture goes, this is as good as he remembers from his Grandfather or Abuela. I, too, really liked the taste and texture. It was very smooth and creamy and was the best flan I've had by far. The issue that I had though was with the directions being incomplete. The recipe didn't indicate at what point or how you got the flan onto another dish or if it should be cooled first. And when I poured the hot sugar into a cold dish it quickly became hard and stuck in the bottom of the pan. So I would follow the advice of another reviewer and carmelize the sugar in the pan you plan to use or make sure you're swirling the dish you're baking it in while you're pouring the sugar. After you cook it let it cool completely before you transfer it to a serving plate. Which you can do by putting your serving plate on top of the cooking dish and then turn it over. Maybe those instructions aren't there because it is assumed that everyone knows that but I'm sure there are some that don't. Having said that, the instructions for carmelizing the sugar were very helpful and I didn't have a bit of problem with that. I would give this recipe 5 stars for taste and 3 stars for incomplete instructions.

I make something very similar to this without the vinegar. I love the sesame oil with the green beans, YUM. I always add some type of nuts, usually sunflower seeds. Also good with some french fried onions on top as a garnish.

While this might seem too hot for some people, I've found it just right for most of the people I've served it to. As good as it is on chicken (we use boneless, skinless thighs or breasts instead of leg quarters), I've tried omitting the bullion and putting it on broiled pork tenderloin or a smoked pork loin. It was FANASTIC!! The only thing it hasn't worked well on so far is broiled or grilled beef, but perhaps with the right cut smoked lightly it could work. Also, the sauce makes up well in large quantities and keeps well - I make it in quart batches. The flavors mellow into each other nicely. It doesn't stay around longer than a week, so I can't say how it would do kept longer. Mellowing it also mellows the heat a bit, so I sometimes add a tiny bit of Chipotle Tabasco or Garlic Tabasco to heat it back up.

I am told this is the best Jambalaya out there!! Such an ego boost!

Yay! This was my first carrot cake recipe and I don't think I need to try any others. I did walnuts (finely diced) instead of pecans, a bit less than a cup, and I also added some shredded coconut (not sure how much, until it tasted right) which really adds some nice flavor.

Beautiful. This versatile recipe will be in my cookbook for life. Perfect as suggested and the product is very good over rice, as well as in tacos, etc.

This was so different and very good. However, my family were not particularly crazy about the Hidden Valley dressing, so the second time I made it, I used Zesty Italian (packaged) and that was great. I left the wings in for a bit longer for extra crispy.

Tried this on an 8 lb. turkey breast (bone in). WOW, how juicy and tender. Really looking forward to trying it on a roasting chicken on the grill. Thanks!

I had such large ham steaks, that I used one for just the two of us. Wonderful mix of flavors. I would do this one again for a variation.

Sinfully good! I also switched the order of the whipped topping and the chocolate/peanut butter mixture and I also used caramel syrup and pecans. It came out much like turtle desserts, but with the yummy addition of ice cream. I would do it again in a heartbeat!

Recipe came out great, thanks to my meat thermometer. As mentioned earlier, the cook time for this is too long. I also used flour to thicken instead of corn starch, as I don't like clear gravy. We liked it, and it is now in the rotation.