Excellent. It's the oyster sauce that makes this, people!

Great recipe. I made two: one with super low fat turkey breast and one with Recipe Crumbles vegetarian ground beef substitute. The turkey one suffered from anemic coloring, but that was not the recipe's fault and it tasted delicious. With the veg one, I bet I could have served it to the staunchest, most die-hard meat eater and they would not have know the difference. This will be a staple. Cold leftovers in sandwiches the next day were divine.

Very good. I wonder, though, if it would work to layer the milk and cheese without boiling it first, since cheddar tends to separate when subjected to high saucepan heat.

Delicious. Made even better with a dollop of mixed sour cream/sugar topping and a sprinkling of crushed ginger snaps. Cut the pumpkin pie spice to 1 tsp., not tbsp.

Too cakey for me. I think I like a bit more fiber going on in my muffins - texturally and taste-wise. If you're a boxed muffin fan, you'll probably dig these.

Best soup I think I've ever made. I decided to make it into a true soup, however, instead of a chili. To do this, I added a 48 oz. can of chicken broth in addition to the beer. Other modifications: used the recipe author's directions to make my own taco seasoning, used frozen corn, and used a can of diced tomatoes, a small can of mild green chiles, and a small can of hot jalapenos. One other tip: toward the end of cooking, I decided to pull the onions that had floated to the top because they were still quite raw, and saute them for a few minutes in the residual liquid before returning them to the slow cooker. This worked nicely. The soup was MUY picante, but sooo good. Garnished with lime, avocado, crushed tortilla chips, sour cream and cheddar. I will make this again and again and again and again.

Does in fact taste like a very sophisticated BBQ sauce like other reviewers state, but...it is delicious!! And my hubby loved it. Used some red wine in there too. Would make this again.

The Kellogg's photograph is a joke. While this dish tasted quite good, the cakes did not stick together in the slightest, and (unusual for me), I followed the recipe EXACTLY. I ended up scrapping the cake concept and stirred all of the broken cakes around into a hash. I would not make this again.

Good recipe. I decided to follow some other reviewers and dip each scallop in butter, and then roll in the breadcrumb/cheese mixture. It made for delightful little medallions that were perfectly textured. Cooked for 20 at the recommended temperature, and then finished with a few minute of carefully watched broiling. Would make again.

Bizarre, and somewhat tasty. Ours was a bit gloppy. I found this to be better in concept than as an actual, enjoyable dish.

Great idea, and it works! Do a roux, and you're in business. Very, very tasty.

Best stuffing I've ever had! It was a grand experiment, since my family was raised on Stouffer's. We're never going back. So much excellent, fresh, amazing flavor in here. Cooked in a separate dish (outside of the turkey cavity). I used half sourdough bread cubes and half whole wheat. I can't wait to make it again next year!!

Tasty. I cut down on the oil per some other reviewers' suggestion and quadrupled the mint. I would make this again.

AMAZING!! We used Sirracha hot sauce instead of paste called for and it was really, really, really spicy and perfectly flavorful. We kabobed the marinated chicken and grilled it outside, reserving some of the sauce to thicken as a dipping sauce. Not one shred of chicken was left after our dinner party and we served a pretty good steak along with it!

Unreal. And just got better with age. I know because the leftovers that stayed in the frige for a few days were even better and more beautifully permeated with gorgeous caramel color than when I first served it. I, too, had trouble with the caramel hardening too quickly so I kept microwaving it in short bursts to get it to flow over more of the plate. Turns out this wasn't necessary since the flan is watery enough to liquify that layer to perfection as it sets and it oozes nicely around the entire pan.

Delicious and easy. At the suggestion of some other reviewers, I made the following modifications: 1) Cut out the white sugar entirely (they were still perfectly sweet), 2) used rum instead of brandy, 3) used shortening in place of a quarter of the butter to enhance the texture, 4) chilled the dough for an hour before rolling into round balls, and 5) squished the balls down slighly for perfectly shaped cookies. Next time, I think I'll try adding macadamia nuts. Mmmm.

I made these for my brother's birthday and they were a huge hit. I used jumbo muffin tins which accommodated my self-made tidbit rings nicely. I also used pineapple cake mix sans pineapple juice (so I could drink it myself while baking, of course!) and added a bit of rum to the glaze since that's how I roll.

Fantastic! I've made this several times now. The rice wine vinegar really adds a lovely touch. I sub israeli couscous and, accordingly, cook a bit longer. I have also only served this cold. I use golden raisins. Also, the first time I made this I accidentally used twice the amount of spinach - a happy accident. Now, I add part of the spinach during the cooking, and part right before I am going to serve for a wonderful, fresh touch. Sooooo good.

Delicious and soo easy.

Was a major hit at our family Christmas. Makes a ton! I might cut it in half next time. Very garlicy and delicious.