I previously tried another chili recipe from this site, and it was just okay. It didn't really hit the spot, but this did!!! It was amazing. The perfect combinaiton of spicy. This is my new go to chili!

I LOVED THIS! I marinaded this and put it in the freezer until I was ready to make it. The pork was sooo tender. I did not make the sauce because I didn't have all the ingrediants on hand, but next time I will.

This was excellent. I think this will now be my favorite asparagus recipe. It's simple to make, elegant to serve, and tasty to eat!

Did not care for this flavor combination. It didn't go together well at all.

This frosting is OK for decorating, but not great for frosting the whole cake. I added a pinch of salt to tone down the sweetness.

Very tasty! I substituted fresh mushrooms, which is probably why mine came out a bit ... runny, but the flavor was great, and a day later, all the excess juice had been absorbed. Like most good casseroles, this one is even better as a leftover! By the way, I had hoped to use country-stye (boneless) ribs, but when my local grocery had no ribs, I used a very small loin, sliced into cubes.

This was AMAZING! I followed the directions exactly. I did remove the garlic a little sooner then the rest of the veggies being roasted as they browned a little quicker. I would make this- will make this again!!

I had a recipe from a German friend of mine that I had lost and this one was fairly close to hers. In addition to the ingredients the poster listed, I added about 1 tablespoon of red wine vinegar and 1 tablespoon of parsley which made it darn close to the one I lost. I used 9 red potatoes as they tend to be around the same sizes and boiled them whole with the skins on. No need to peel them...just slice when cooked, make the bacon and sauce and it's all good! Thanks for sharing :)

Really good if you follow the recipe and add vanilla and sugar.

These cookies were good. I used butter flavored shortening for half of the butter, used regular oats and switched the amounts of baking soda (1 tsp) and salt (1/2 tsp). (Even with cutting the salt, I could still taste it so I'll probably use 1/4 tsp next time!) In half of the batter, I added a big spoonful of (about 1/4 cup) peanut butter. I didn't have any problem with spreading, but maybe that's because I used regular oats and the batter was thicker? I only baked for 10 minutes; enough time to get browned around the edges but still a little gooey in the middle. Then I let them cool for 2 minutes on the sheet before removing to a rack. Both batches of cookies turned out well - nice and chewy - and I thought the addition of nuts gave it that little extra "something". Will make these again!

A hint for stuffing herb paste into the cuts on a roast: cut little x's instead of just slits - much easier! I did make some changes. I added a tsp. of thyme as suggested by several reviewers. I also put about a tsp of the wine into the paste. I poured the wine into the pan while it was roasting, and quarted some small onions and set them around the roast. The meat was flavorful, tender and juicy.

I did make a few changes, and this turned out fantastic! It does need acid to tenderize the meat, and I chose to use a tablespoon each of lemon juice and rice vinegar. It just seemed to me that rice vinegar would go better with soy sauce, nothing but personal taste. I also used lower sodium soy sauce. I did use olive oil instead of vegetable oil. I marinated overnight, and cooked this on the broiler for about 10 minutes per side. It came out medium rare, tender, and delicious! I will definitely make London Broil this way again.

Great base recipe that is good just as written. The second time I made this I added about a tsp each of garlic powder and oregano, a dash of worchestershire sauce, and a couple dashes of red wine vinegar. Really kicked it up a notch.

Wonderful. Time and time again I've been asked to bring this to picnics etc.

I used Italian seasoned bread crumbs because that was what I had, and I think it had a nice flavor.