Have you ever taken a bite of something that is so delicious it makes your eyes close and you hear this mmmmmm noise coming from your own mouth? After altering this recipe as others suggested, I was doing those things! And I'm not the only one, I noticed our friends that we shared this pie with, doing the exact same thing! I used 1 c. of fresh key lime juice (it took a lot, like 30 key limes...but it was worth it!), 2 cans of sweetened condensed milk, and 4 egg yolks. I let it bake about 30 minutes and served it with freshly whipped cream. HOLY COW! Yum! I just ate the last piece for breakfast this morning and I am already craving more!

I have made corn on the cob time and again, and often enjoy trying different flavoured butters. This one really worked for me! The lower heat notes of the mustard, along with the sharp zing on the horseradish combined well with the natural sweetness of the corn! I originally made 6 cobs for two people, expecting leftovers to use in corn chowder. Needless to say, there was no chowder the next day, as we ate all of the corn!

There is nothing wrong with this recipe in principle. It is basic gnocchi. But, my problem was the proportions. As it does not specify the type of potato nor size, I had to guess at what type to use. Because of this, the amount of flour was variable as well. I ended up using a starchy (russet) medium sized potato (about the size of a cricket ball) and it worked out fine for the amount of flour suggested. The second concern I have is that there were no seasonings suggested. Without something, they tasted quite bland. Salt at the very minimum should have been suggested as well.

I enjoy using my slow cooker, and this is a recipe I was really looking forward to. In spite of the low rating, the flavour was actually not bad. But I found that there were three key issues I had with the original. My qualms were the following: 1. the type of roast wasn't specified. For my first attempt I used a very cheap cut, which was too fatty, and the sandwiches were cloying. I finally used a tri-tip, and it was fine. This would have been good to know. 2. the slow cooking process seemed to mute the garlic flavour, drowning it out. Again, after using fresh garlic, it really came to life. 3. When I used the bouillion, I found it too salty. On the second attempt, I used homemade beef broth instead (low sodium consomme would have worked as well) and I enjoyed it much more.

I made this recipe as is, and enjoyed it thoroughly. I felt that rather than garlic powder, fresh garlic would have made this so much better, given the 40 minute cooking time.

A really good taste nice and creamy good texture makes a good dip too.

The taste was excellent but as I made these for mothers day the only complaint was more chocolate chips more! more! more! Thats why it only gets a 4 out of 5.

My second daughter loved these muffins, and they were simple enough to put together that my oldest daughter (10) mixed it all up.

This recipe was both easy and delicious. Next time I'll make it with less chicken seasoning like others recommended because it was too salty. To help the cheese mix more evenly I did add some milk,(+-)1/4 a cup.

Excellent marinade! It was a hit at our mexican dinner party! I marinated it for almost 24 hours and the meat literally melted in our mouths. Be sure to use good quality meat (I used ribeye steak). I also tenderized the meat with a heavy weighted spiked tenderizer (Pampered Chef) I can't wait to make it again!

What a wonderful cake! I made this for a friend for her anniversary and it was requested again for her birthday! I made it exactly as directed and it couldn't have been better. What a pretty presentation!

Very rich! Only a small square will satisfy! I'm putting together my Christmas cookie list and this is definately going to be on it!

I have made this at least a half a dozen times and each time it is a success! I used freshly grated parmesean (using my food processor) and followed the recipe exactly! It has made many people very happy!

This bread was very good! I think if I make it again I will not make the full recipe, as it makes so much bread (I've served it 3 times and still have 1 loaf in the freezer!) But the directions were excellent and it made my first time italian bread a success!

This is a 10 star recipe! I have made this several times, and the last time I made it for 50 people! It is always so juicy and tender! I make sure to let it marinate at least 6 hours, but the 24 is the best! Even my husband who doesn't really like chicken, loved this!

This recipe is amazing! I have made it several times, and even though I didn't have hazelnuts, I used almonds and it was fantastic! I doubled the mushrooms and onions because we love them! Terrific!